It started in 1911 with one wagon, a rented horse and 132 pounds of butter to sell. In its first day of business, the wagon returned to its Los Angeles storeroom only 12 pounds lighter. Today, due to its consistent quality, Challenge Butter is the largest selling brand of butter in the West. The familiar package sporting a majestic elk in front of a pristine mountain lake has become synonymous for pure, natural butter and high quality dairy products.

Challenge has operated through two World Wars, the Great Depression and numerous other obstacles. The dairy families who form this farmer-owned cooperative venture believe in the same tenets as their forbearers: take care of your cows, your land and produce the finest milk possible to create dairy products worthy of the Challenge name.

“Challenge prides itself on producing the best-tasting products made from the freshest ingredients of the upmost quality,” said Irvin Holmes, CEO of Challenge Dairy. “Our dairy farmer-owned organization built its reputation for quality 100 years ago and our dedicatioin to providing the best will never change.”

During its 100 years, Challenge has been an industry innovator and is credited with many “firsts,” including:

• Being the first advertiser to sponsor a lighted billboard in Los Angeles, standing on the top of a one-story automobile sales building at the northwest corner of 7^th and Figueroa, where the Statler Hotel is now located;
• The first lab sampling of all butter to ensure quality;
• The first consumer-sized Swiss cheese package;
• The use of a metal churn, in place of a wooden churn, which soon became an industry standard;
• The practice of shipping butter in paper rather than in heavy wooden crates;
• And, the introduction of the ½ gallon carton of milk instead of quart cartons.

Challenge’s newest product is a first-of-its-kind line of Tuscan-style flavored butters that are blended with slow roasted garlic, olive oil and Italian herbs.

A recognized brand of the West, Challenge is favored by another Western favorite, See’s Candies, which has used this butter exclusively since 1923.

LEMON CAPER BUTTER FOR CHICKEN BREASTS

This buttery lemon sauce is also great over grilled or broiled fish.

YIELD: 1 1/3 cups, 6 to 8 servings (approximately 2 to 3 Tablespoons each)

Ingredients
2 teaspoons cornstarch
½ cup chicken broth
¼ cup + 2 Tablespoons Challenge European Style Butter
½ teaspoon (1 clove) minced or pressed garlic
¼ cup finely chopped onion
3 Tablespoons fresh lemon juice
1 Tablespoon dry white wine (can substitute lemon juice or broth)
3 Tablespoons capers, rinsed and drained

Preparations:
In a cup, dissolve cornstarch in broth and set aside. Melt 2 Tablespoons of butter in a 1-quart saucepan over medium-low heat. Add garlic and onion; cook, stirring constantly, until they are limp and slightly golden. Add additional ¼ cup butter; allow butter to melt. Whisk broth mixture, lemon juice, and wine into melted butter. Continue to cook until sauce thickens. Add capers. Serve sauce over grilled or broiled chicken breasts.

Source: Recipe developed by Challenge Home Economist for print ad for Challenge European Style Butter.