MIDDLESEX TWP — When someone says “easy as pie,” they usually don't know what they are talking about.

Pie can be difficult. Few recipes are foolproof.

But Rita Kennedy of Middlesex Township recently shared something with the country that's easier than pie. Rita's Easy Quiche, a savory pie, is one of 115 recipes included in “The Dairy Good Cookbook.”

Kennedy found out her recipe was in the book when a friend in Lebanon County saw it. Kennedy submitted the recipe — one of her favorites — nearly two years ago to the National Dairy Council.

“It's quick and easy and you can use leftovers in it,” Kennedy said.

For example, she recently used leftover grilled pork roast as an ingredient.

Kennedy says one of the advantages of her quiche recipe is that the baking mix combined with other ingredients lets the quiche make its own crust while it bakes.

The cookbook's release by the dairy council in June celebrated Dairy Month and another milestone for the dairy industry.

“This is the 100th anniversary of National Dairy Council, which has been supporting nutrition research and health and wellness since 1915,” said Laura England, director of special projects for the Mid-Atlantic Dairy Association.

“The majority of the recipes were submitted by dairy farmers, and people in the dairy industry contributed as well,” England said. “The focus is on the dairy farmers and their stories and to share their recipes.”

England said the cookbook offers people an opportunity to learn about the dairy farmers in their community and the dairy industry.

Dairy farms in Butler County produce around 65 million pounds of milk a year, according to Jayne Sebright, communications and marketing director at the Center for Dairy Excellence, a nonprofit organization supporting Pennsylvania's dairy industry.

“That contributes about $47 million in economic revenue to the community annually,” she said.

“I was raised on a dairy farm in Harrisville,” Kennedy said.

Kennedy; her husband, Jim; their children; and their grandchildren work two farms, one in Middlesex Township and one in Penn Township. They have about 100 milk cows and 100 heifers and calves. Eighty percent of their herd is Brown Swiss.

Now that the grandchildren are involved, Kennedy said six generations of the family have owned or worked on a dairy farm. Four of the couple's five children work in agriculture. Three are dairy farmers.

“They really enjoy it. It's a good life,” Kennedy said.

According to England, nearly 99 percent of Americans are more than four generations removed from agriculture and food production. The disconnect often leads people to question how food is produced and the people who produce it.

England said, “People want to be connected to the food that they eat.”

She said “The Dairy Good Cookbook” helps reconnect customers with the people who produce their food.

England said submitted recipes were reviewed by an independent team of culinary and cookbook experts. Recipes were selected based on the ease of preparation and the inclusion of a dairy product as an ingredient. All recipes were tested for accuracy.

“Rather than categorize recipes by their 'type,' recipes are grouped by a typical day on the farm: from sunrise and midday, through afternoon chores and nighttime desserts. The book also includes a chapter on recipes to share at special occasions and family gatherings,” England said.

Kennedy is a well-regarded leader in the dairy industry. She served on the National Dairy Board from 1999 to 2012 and continues to serve on the Pennsylvania Dairy Promotion Board.

“The Kennedy family, Rita and Jim both, have been heavily involved in the dairy industry both from the promotion end and the policy end. They've been active in the breed association. They work heavily with the Holstein Association and the Brown Swiss Association. Rita has been actively involved in the All American Dairy Show in Harrisburg every year,” said Harold Shaulis, chairman of the Pennsylvania Dairy Promotion Board and a dairy farmer from Somerset County.

Kennedy also is a strong advocate for the benefits of milk.

“Milk has B vitamins for energy, high-quality protein for lean muscle, vitamin A for a healthy immune system and five bone-building nutrients, including calcium and vitamin D,” she said.

Kennedy said the industry invests time and resources that encourage youth to eat breakfast and get the recommended three servings of dairy a day.

The industry's programs empower students to make healthy choices now and create lifelong healthy lifestyles, she said.

“Students learn better when they've had something to eat,” Kennedy said. “They're more attentive.”

Preparation: 15 minutesBake: 40 minutesStand: 10 minutesMakes: 6 to 8 servingsNonstick cooking spray3 large eggs1½ cups milk½ cup biscuit mix6 tablespoons butter, melted and cooled slightly¼ teaspoon salt¼ teaspoon freshly ground black pepper½ cup diced ham or cooked crumbled bacon1 cup sliced fresh mushrooms (optional)¼ cup thinly sliced green onion or chopped yellow onion1 cup shredded Swiss cheesePreheat the oven to 350 degrees. Spray a 9-inch pie pan or glass pie plate with nonstick cooking spray; set aside.Beat the eggs lightly in a medium mixing bowl. Add the milk, biscuit mix, butter, salt and pepper. Whisk until smooth. Pour into the prepared pan.Sprinkle with the ham, mushrooms and green onion. Top with the cheese.Bake for 40 to 45 minutes or until puffed and golden brown. Let stand for 10 minutes before serving.Source: “The Dairy Good Cookbook,” by Lisa Kingsley, Andrews McMeel Publishing, LLC.