Photos: Make Your July 4th Celebration Pop Like Fireworks With Delicious Recipes From Cabot(R) Creamery Cooperative

The Farm Family Owners of Cabot Creamery Present Easy-to-Make Recipes Sure To Make Your Independence Day Celebration A Sparkling Success

CABOT, Vt., July 1 /PRNewswire/ -- Few people are more hard working, fiercely independent, and proud of our nation's great heritage than the American farmer. And on this, the eve of America's 233rd birthday, the more than 1200 farm family owners of Cabot Creamery Cooperative wish all Americans a safe and happy Fourth of July.

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In celebration of America's independence, the farm family owners of Cabot, one of America's oldest, most successful dairy cooperatives, founded in 1919, have created a host of recipes ideal for celebrating our nation's founding.

For starters, try Cabot's delicious Cheesy BLT Pasta Salad followed-up with Cabot's Rosemary-Grilled Chicken Breast Sandwich with Cheddar & Black Forest Ham. There is no better way to celebrate the great taste of America - on America's birthday - than with Vermont's own Cabot Cheese!

To see more Cabot recipes that are perfect for this All-American holiday, visit www.cabotcheese.coop

Cheesy BLT Pasta Salad

    Makes 5 servings
    1 1/2 cups uncooked medium pasta shapes (such as elbow macaroni)
    1/2 cup Cabot Reduced Fat Sour Cream
    1/2 cup light mayonnaise
    2 tablespoons freshly squeezed lemon juice
    1/2 cup coarsely chopped fresh basil
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon garlic powder
    4 cups torn romaine, butter or iceberg lettuce
    4 thick bacon slices, cooked and crumbled
    1 pint cherry tomatoes, halved (about 1 1/2 cups)
    1 cup Cabot 75% or 50% Reduced Fat Sharp Cheddar, grated
    1 cup large croutons
    1. Cook pasta according to package directions; drain well and set aside to
    cool.
    2. Stir together sour cream and next 6 ingredients until well blended.
    3. Toss cooled pasta, lettuce, bacon, tomato and cheese in large bowl; add
    sour cream mixture and toss to coat. Sprinkle with croutons and serve
    immediately.
    Nutrition Analysis
    Calories 243, Total Fat 10g, Saturated Fat 4g, Sodium 365mg, Carbohydrates
    27g, Dietary Fiber 3g, Protein 14g, Calcium 250mg

Rosemary-Grilled Chicken Breast Sandwiches with Cheddar & Black Forest Ham

    Makes 4 servings
    4 (4-ounce) boneless, skinless chicken breast halves, fat trimmed
    3 tablespoons olive oil
    2 tablespoons fresh lemon juice
    1 tablespoon finely chopped fresh rosemary
    2 teaspoons minced garlic (2 medium cloves)
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    8 slices Cabot Sharp Cheddar
    4 ounces sliced Black Forest or other flavorful ham
    4 buns, split
    Romaine leaves
    1. Place chicken between 2 large sheets plastic wrap; pound with mallet or
    heavy pan to flatten to even 1/2-inch thickness.
    2. In medium bowl, whisk together oil, lemon juice, rosemary, garlic, salt
    and pepper; add chicken, turning to coat. Cover and refrigerate for about
    1 hour.
    3. Prepare hot fire in charcoal grill or preheat gas grill to high. Remove
    chicken from marinade, shaking off excess. Grill until browned on outside
    and cooked thorough to center, 2 to 3 minutes per side. Toward end of
    cooking time, top each breast with slice of ham and cheese; cover with
    grill lid or foil until cheese is melted, about 2 minutes longer.
    4. Serve on buns with bed of romaine leaves (toast buns on grill if
    desired).
    Nutrition Analysis: Calories 420, Total Fat 18g, Saturated Fat 5g, Sodium
    849mg, Carbohydrates 24g, Dietary Fiber 4g, Protein 41g, Calcium 220mg

ABOUT CABOT CHEESE

Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and makes a full line of cheeses, yogurt, sour cream, cottage cheese and butter. Best known as makers of "The World's Best Cheddar," Cabot is owned by 1200 dairy farm families located through New England and upstate New York. For additional information on Cabot Creamery, visit www.cabotcheese.coop

    Press Contact:
    Bob Schiers
    1-888-214-9444
    bschiers@cabotcheese.coop

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