—Lancaster Farming, Saturday, June 10,1978
50
l*i v
This week and next week we will be running the over
flow of our Dairy Issue’s dairy recipes. Keep looking for
our new set of themes for the upcoming months, and if you
have any suggestions for these themes, send them to
“Home on the Range,” Lancaster Farming Box 366,
lititz, Pa. 17543.
SALMON TERRAPIN
1 tall can salmon
1 cup flour
1 teaspoon salt
Vz cup butter
1 pint milk
2 eggs
Stir, flour, salt, and butter into salmon. Then add milk
and lightly beaten eggs and combine well. Mixture will be
lumpy. Pour into 8 by 8 inch baking dish. Bake at 350
degrees F. for one hour. NOTE: Very good served with
baked potatoes.
BAKED CHEESE SANDWICHES
12 slices bread
12 slices Cheddar or American cheese
,4 eggs
2% cups milk
Make sandwiches of bread and cheese and arrange in
flat baking dish. Beat eggs. Combine with milk and pour
over sandwiches. Bake at 350 degrees F. for 30 minutes.
Mrs. Harold Moore
HOMEMADE BUTTER (BLENDER STYLE)
1 quart sweet cream
Vz cup hot water
Salt to taste
Pour sweet cream, cold from refrigeration, into blen
der. Run blender at high speed until cream is whipped
thick. Add Vz cup hot water (from tap) and run blender at
low speed until butter forms. Remove with slotted spoon
into wooden bowl. Run blender an instant longer and
remove any remaining butter. Rinse butter several times
in cold water, working it well with wooden spoon until
water is clear and butter well drained. Add salt to taste.
The cream may have to be stirred once or twice while
whipping. Be sure blender is stopped before stirring. Total
blending time amounts to about four or five minutes from
cream to butter.
SMOOTH AND CREAMY ICE CREAM
1 quart milk
4 eggs, beaten
2M> cups sugar
2 tablespoons cornstarch or clear jell
% cup milk
1 tablespoon plain gelatin
3 cups heavy cream
V* cup cold water
3 cups milk
2 tablespoons pure vanilla.
Scald one quart milk. Mix together eggs, sugar, corn
starch or clear jell and milk and add to scalded milk. Cook
several minutes. Remove from heat and add one
tablespoon plain gelatin, softened in V* cup cold water.
Chill. Beat well. Add heavy cream, milk, and pure vanilla.
If preferred, omit last two ingredients, and add one quart
fresh fruit. Makes six quarts. Freeze in hand cranked ice
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Home on the Range
Mrs. Harold Moore
Franklin, Pa.
Franklin, Pa.
Mrs. Rose Hoover
Dallas, Pa.
cream freezer. This ice cream stores well in refrigerator
freezer compartment.
XXX
CREAM CHEESE CHIP SQUARES
2(1 pound) rolls of refrigerated chocolate chip cookies
% cup chopped nuts (optional)
FiUing:
2 (8 ounce) packages cream cheese, softened
2 eggs, slightly beaten
% cup granulated sugar
Vtl teaspoon vanilla
Remove paper from the rolls of chocolate chip cookies.
Slice in % inch pieces and set aside to soften. In a large
bowl, beat softened cream cheese. Add the eggs and mix
well, add sugar and vanilla and beat until smooth. Clean
beaters often, set aside.
Using one roll of chip cookies, completely cover the
bottom of 13x9x2 inch ungreased pan, patting into place
with fingers. Pour cheese filling mix over cookie layer.
Place sliced pieces of second roll on cheese mixture. Not
necessary to completely cover cheese mixture. Do not
press into filling, just lay on top.
Bake at 325 degrees for 30 minutes, until cookie dough
looks done. Makes large amount, cool to cut. Keep this in
refrigerator.
COCONUT CREAM TAPIOCA
4 cups milk
I cup sugar
4 eggs, separated
3 tablespoons minute tapioca
V* teaspoon salt
Vz cup shredded coconut
4 tablespoons sugar
Scald milk in top of double boiler.. Add salt and tapioca
and cook 15 minutes or until clear. Stir frequdhtly.
Combine egg yolks, sugar, and coconut. Add some of the,
hot mixture and stir until a smooth paste is formed. Add
paste to hot tapioca and continue to cook for two minutes,
stirring constantly. Pour into a greased baking dish.
Cover with meringue made by adding four tablespoons
sugar to stiffly beaten egg whites. Sprinkle with coconut.
Bake at 300 degrees F. for 15 minutes or until golden
brown. Makes six to eight servings.
XXX
BERRY AND CHERRY PUDDING
2 eggs
Vz cup sugar
1 tablespoon butter
3 cups flour (2 cups if no juice on berries)
1 cup sweet milk
1 cup berries or cherries
1 teaspoons baking powder
Mix all ingredients together. Bake at 350 degrees for 20
minutes.
CHEESE CUSTARD
1 (8 oi r. .e) package cream cheese
Vz cup granulated sugar
V* teaspoon salt
3 beaten eggs
IVt cup milk
Let cheese soften at room temperature. Put in bowl and
add sugar and salt. Cream together thoroughly. Add
beaten eggs. Stir until well blended. Add milk; mix well.
Pour in eight-inch unbaked pie crust. Bake at 450 degrees
F. for eight minutes, then at 425 degrees F. for 35 minutes
more.
1 pound cottage cheese
IV2 cups sugar
3 tablespoons cornstarch (little more than level)
3 egg yolks
Vi teaspoon salt
1 can evaporated milk
2 cups milk
3 egg whites, beaten
Combine above ingredients, adding beaten egg whites
last. Bake in nine inch pie shell at 350 degrees F. for one
hour.
XXX
STRAWBERRY CUSTARD PIE
4 slightly beaten eggs
V 2 cup sugar
1 teaspoon vanilla
2*2 cups scalded milk
Mix eggs, sugar, and vanilla Slowly stir in hot milk
Pour in unbaked pie shell Add one cup sliced
sliawbemes and bake at 400 degiees F foi five minutes
tin to 375 degrees F untilfnm About2sminutes
Mrs. Eli Sander
New Holland, Pa.
Mrs. Nellie Heisler
Tamaqua, Pa.
Mrs. Lois Martin
Landisburg, Pa. f
Above two recipes by:
June E. Boyer
110 Biesecker Rd.
York, Pa. 11404
XXX
CHEESE PIE
Mrs. Samuel Brubaker
Seven Valleys, Pa.
BUTTERMILK PIE
3eggs
I%cupssugar '
1 heaping tablespoon flour
1 cup buttermilk
% stick butter, melted
1 teaspoon vanilla
Beat eggs, sugar, and flour together. Mix well, and add
buttermilk. Stir in melted butter gradually. Mix. Do not
beat. Pour into unbaked pie shell and bake in moderate
oven about 30 minutes until well set. Pie will not yield to
movement when baked.
xxx
VANILLA ICE CREAM
2 envelopes unflavored gelatin
2 cups milk
2 cups sugar
V* teaspoon salt
4 eggs
1 cup heavy cream or evaporated milk
4 teaspoons vanilla
1 package vanilla instant pudding
Soften gelatin m Vz cup cold milk. Scald IVz cups milk
and stir into gelatin mixture until it dissolves. Add sugar
and salt, stirring until dissolved. Beat eggs at high speed
for five minutes. Add cream or evaporated milk, vanilla,
pudding mix, and then the gelatin mixture. Pour into four
quart freezer can. Add additional milk to bring
ingredients to fill line. Follow usual procedure for freezing
and “ripening” ice cream. CONTRIBUTOR’S NOTE:
This recipejs refreshing, but not too rich.
xxx
SOUR CREAM SUGAR COOKIES
1 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla
4% cups flour
1 teaspoon salt
2 teaspoons soda
1 cup sour cream
Cream butter and sugar, add eggs, and vanilla. Mix
well. Add flour, salt, and soda alternately with sour
cream. Drop by teaspoonsful, top with cinnamon sugar.
Bake at 400 degrees F. for six to eight minutes.
Mrs. Harold Moore
Franklin, Pa.
XXX
CHEDDAR CHEESE PEANUT BALL
2 cups (8 ounce) shredded Cheddar cheese, at room
temperature
1 package (3 ounce) cream cheese
2 tablespoons finely chopped red onion
1/8 teaspoon curry powder (optional)
Vz cup chopped salted peanuts
Beat together cheddar and cream cheese until well
blended. Stir in onion and curry powder. Shape to form a
cheese ball. Roll in peanuts. Cover and chill to blend
flavors. Serve at room temperature with assorted
crackers. Yields about two cups of cheese spread.
Pamela Leiby
1977 Schuylkill County
Dairy Princess
HONEY BROOK MOLASSES
• BAKING MOLASSES • TABLE SYRUP
• BLACKSTRAP MOLASSES
• CLIP & SAVE FOR YOUR RECIPE FILES:
° HOME MADE
MOLASSES ICE CREAM
Beat together; Fold in;
8 well beaten eggs l pt. whipping cream
2 to 3 C. sugar 3 Tbsp. vanilla
lean condensed milk IV* C. Honey Brook
Table Syrup
H Place in scalded 6 qt. freezer can. Fill can % full
|| of milk and chum.
fees WA TCH FOR NEW RECIPES
Look for Honey Brook Molasses with THE
BEEHIVE at your local grocer.
If not available call: (215) 273-3776
West Mam St., Honey Brook, PA
rp>
Above two recipes by:
Donna Wright
Millerstown, Pa.
Mrs. Betty Moore
Nottingham, Pa.
ZOOK MOLASSES
CO.