FOR IMMEDIATE RELEASE
Contact: Bob Schiers
(888) 214.9444 or bschiers@cabotcheese.coop

CABOT^® CREAMERY COOPERATIVE SPREADS HOLIDAY JOY WITH FARMER-INSPIRED THANKSGIVING DAY RECIPES 

Cabot, VT – (November 21, 2011):  The farm family owners of Vermont-based Cabot Creamery Cooperative are gearing up for the holiday season with healthy, easy-to-make Thanksgiving Day recipes the whole family will enjoy.

“There’s no time like the holidays to enjoy family, friends, and good food,” says Karen Wheeler of the Wheeler Farm in Wilmington, Vermont.  

The Wheeler Farm has been in continuous operation for over eight decades, and it is one of the 1200 family-owned farms that make up the Cabot Creamery Cooperative.  Founded in 1930, the farm has kept on through good times and bad, Henry and Caroline managed the farm, taught the lessons of the land to their seven children, and made the farm a refuge for their many grandchildren and great grandchildren.  Henry and Caroline’s sons Rob and John run the farm these days, and they tend some 115 head of cattle.  It’s hard work, but they love what they do.  When the leaves turn color and the frost settles in, they know the holidays will soon be upon them.  It’s a special time of year for the Wheelers.

“Our favorite things this time of year are to spend time with our family, care for our cows, and take time to reconnect with our friends,” says Karen, who is married to Rob Wheeler.  “And food is a big part of our holidays,” she adds.  “We send many tasty packages of cookies to friends across the country, and I personally look forward to a slower pace and the chance to spend some time weaving and stitching, making gifts for friends and family.”

Along with her needlework, Karen also enjoys spending time in the kitchen creating some of her favorite holiday dishes, including her Breakfast Sausage Bake, which she says is a great way to start Thanksgiving Day.

“My Breakfast Sausage Bake is easy to make, and it’s a big hit with my family,” Karen says.  “Sometimes we’ll have it for breakfast, and sometimes I’ll make it early in the morning and bring it to brunch to share with family and friends.  It’s made with browned sausage, milk, bread, Cabot Seriously Sharp Cheddar, and seasonings. It’s delicious. I always joke that you can refrigerate the leftovers - but that’s never been a problem in my house,” she laughs.

In addition to her Breakfast Sausage Bake, Karen also loves to serve a variety of other holiday dishes from Cabot’s website including: Winter Squash Gratin, Cabot’s Reduced Fat Stuffing, Apple Cheddar Walnut Toasts and this year, Cabot’s brand new Pumpkin Pie made with Cabot Greek-Style Yogurt.

“The holidays are a time to slow down for our family, and we always try to spread some holiday cheer through our delicious Cabot products and recipes,” Karen says.

From everyone at Cabot Creamery Cooperative, “Cheers to all for a joyous holiday season and a Happy New Year!”

NOTE TO EDITOR: For photos of these delicious recipes, visit: https://default.imagerelay.com/sb/8c66b696-106d-11e1-a990-12313b07d511
   

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