There is now a simple act that can be done everyday to naturally boost your body's defenses.

Mayfield Dairies introduces Nuture, in 1 percent lowfat and 2 percent reduced fat milk, in the half or whole gallon, currently sold at grocery stores in your area.

"We are the only dairy company with Nurture," Scottie Mayfield, president of Mayfield Dairy farms, said.

Originally named NuTrish, Mayfield changed the name to Nurture because of the increased level of acidophilus and bifidum cultures in the milk. NuTrish was introduced in 1987, and Mayfield was the first dairy company to offer it. It was 1 percent lowfat milk with both acidolphilus and bifidum cultures, and was considered a great improvement over sweet acidophilus.

"This is pretty much the same culture in Activa yogurt and the Dannon yogurt intended to aid in digestion," Mayfield said.

This product makes the digestive system work well. Research shows that if the large and small intestines work well, everything else should work well too.

"The fact of everything working together well develops a better chance of fighting off illnesses," Mayfield said.

Mayfield says his family drinks the 1 percent Nurture and it works well. Mayfield himself has been drinking NuTrish since 1987 when it was first introduced and has not gotten sick.

"This is good for all ages," he said. "There are places in Europe where they take these cultures and feed them to newborn babies. In fact, you'll see more of this product offered in baby formulas."

Here are some fast facts of Nurture from Mayfield:

•Nurture 1 percent lowfat milk and 2 percent reduced fat milk contain live, active probiotic cultures clinically proven to boost the body's immune system.

•Literally meaning "for life," probiotics are beneficial organisms that naturally exist within our digestive tracts.

•Because 80 percent of our immune system is centered in our digestive tract, probiotics are critical to healthy immune function.

•Clinical research shows that probiotics deliver a wealth of health benefits and strengthen the body's natural defense system.

•Diet imbalances, antibiotics and simply day-to-day stress make it difficult for the body to maintain adequate levels of probiotics.

•Drinking just two or three eight-ounce glasses of Nurture each day will replenish the body with optimal amounts of probiotics.

•The probiotics delivered by Nurture stay in the digestive system for eight to 10 days.

•There is no limit to the quantity of probiotics or Nurture that can be consumed each day.

(The following recipes do not necessarily require Nurture milk.)



2 (8 oz) packages cream cheese

1 cup chopped country ham

1/4 cup onion, finely chopped

1 cup Mayfield sour cream

1/2 tsp. garlic powder

1 box chopped spinach, squeezed dry (optional)


2 (8 oz) packages cream cheese

1 cup chopped country ham

1/4 cup onion, finely chopped

1 cup Mayfield sour cream

1/2 tsp. garlic powder

1 box chopped spinach, squeezed dry (optional)

Mix dip together and put in round glass dish.

This wonderful meat dip is delicious with corn chips and very filling. It is white and creamy, perfect for any casual occasion.

Side dish

1/2 cup oil

3/4 cup onion, chopped

4 cloves garlic, chopped

1 small butternut squash (about 4 cups), peeled, seeded and chopped

4 cups water

1 tbsp. fresh ginger, grated

1 tsp. salt

1/2 cup Mayfield Heavy Whipping Cream

Heat oil in a medium pot over medium heat. Add onion and sauté until translucent, add garlic and squash and sauté one minute. Add water and ginger, increase heat to high and bring to boil. Reduce heat to low, simmer covered for 30 minutes or until squash is soft, remove from heat, add salt and heavy cream. Blend soup with an immersion blender until smooth. Serve immediately. If using a traditional blender, allow soup to cool, blend and reheat before serving.

NOTE: Do not blend hot liquids in a traditional blender; splattering liquid will cause severe burns.


Buttermilk biscuits

2 cup flour

1 tsp. baking powder

2 tsp. sugar

1/2 tsp. salt

1/2 tsp. cream of tartar

1/2 cup Crisco shortening

3/4 cup Mayfield Buttermilk

1/2 tsp. baking soda

Mix first five ingredients together in a mixing bowl. Cut shortening into dry ingredients using a pastry blender. Mix together Mayfield Buttermilk and baking soda, then combine with other ingredients using a rubber spatula until everything is mixed together. Place on a lightly floured board and knead five to ten times. Roll out 1/4 inch, then fold over and cut with a round cutter. Place on a lightly greased baking sheet. Bake at 450 degrees for 10 minutes or until browned.

Main dish

Chicken pasta salad

10 oz. uncooked pasta

2 cups asparagus tips

2 cups yellow squash, sliced

1 cups red and yellow peppers

1/3 cup roasted unsalted cashews (or any other nuts such as pecans)

2 tsp. Butter Buds mixed with 1/3 cup hot water

4 chicken breasts, boned and skinned

For crumb mixture:

Mix 1 cup cracker meal (or flour) with 1/2 tsp. black pepper, 2 tsp. thyme

For dressing:

1/2 cup non-fat plain yogurt

1 tsp. Lite Miracle Whip

3/4 cup Mayfield Skim Milk

1 small packet of Good Seasons salad dressing mix, or use your own

Dip chicken breasts in Butter Buds mixture, then dip into cracker crumb/seasoning mixture (in a separate bowl). Place on a lightly greased or Teflon baking sheet in a pre-heated 400 degree oven for about 24 minutes (turn chicken over after about 12 minutes). While chicken is cooking, boil pasta, lightly steam vegetables and dice peppers. Then, mix dressing ingredients in blender. When chicken is cooked, cut into thin slices or chunks and toss everything together in a large serving bowl. Serve chilled.


Old-Fashioned Vanilla Milkshake

1 cup Mayfield milk

6 dips of Mayfield Vanilla ice cream

2 tsp. confectioners' sugar

1/2 tsp. vanilla extract

1 tsp. prepared Mayfield whipping cream for topping if desired

Combine first four ingredients thoroughly in a blender or food processor. Pour into a glass. Spoon Mayfield whipping cream on the top.


Irresistible Ice Cream Pie With Chocolate Sauce


56 oz Mayfield Caramel Coyote Ice Cream, softened

1 large container Cool Whip


2 cup flour

2 sticks butter, melted

1 cup pecans OR walnuts


1/2 stick butter

1/2 package (about 6 oz.) semi-sweet chocolate chips

1/4 to 1/3 cup Mayfield Whipping Cream

Mix flour with butter and nuts. Spread on cookie sheet and bake at 350 degrees until golden brown. Stir crumbs occasionally to ensure even browning. Cool. Spread crumbs evenly into a 9x13 baking dish. Smooth softened ice cream on crumbs and top with Cool Whip. Freeze. To make sauce, mix butter, chocolate chips and whipping cream in sauce pan. Stir constantly until sauce is well blended. Top pie with sauce and serve.

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