—Lancaster Farming, Saturday, June 30,1979
96
Home On The Range #H
More dairy recipes to please the palate
June is quickly drawing to a close but there are still
plenty of good dairy recipes that will fill your kitchen with
excellent eating any time of the year. Today’s Horae on
the Range is carrying more of the recipes faithfully sent in
by our readers.
Because the response was so tremendous, we weren’t
able to use all the recipes during the month, but they will
be seen in the future for we want everyone to have the
chance to put dairy products to work in their kitchen.
Don’t forget to check the recipe theme calendar for July
and see what recipes you can share. Send your recipes to
Home on the Range, Lancaster Farming, Box 366 Lititz,
Pa. 17543.
STRAWBERY ICE CREAM
1 quart strawberries
3% ounce package instant pudding mix
2 eggs
14 ounce Can sweetened condensed milk
3 cups whipping cream
granulated sugar
According to the individual’s preference, either crush
the berries or put them in the blender with a little milk (if
you use the blender, use about % of the fruit for each
processing). Place in a large mixing bowl. Then use 1 cup
of milk, the eggs, and instant pudding in the blender-just
until thoroughly mixed. Add to the berries-also stir in the
sweetened condensed milk and cup of sugar and the
whipping cream. Add enough milk to about fill the mixing
bowl. Then taste it and add a small amount of sugar until
it is the sweetness you desire. Better to start with a low
amount of sugar and add more than to have too much.
Pour into a four quart ice cream freezer. If your can still
isn’t as full as you wish, just add more milk.
Mrs. Robert Reynolds
Paradise, Pa.
RHUBARB PIE
9 mch unbaked pie shell
2 eggs
4 tablespoons flour
1 cup milk
3 cups rhubarb
% cup granulated sugar
V* teaspoon salt
Mix the sugar and flour. Add to well beaten eggs. Add
the milk. Cut the rhubarb m inch pieces. Fill in the pie
shell, then pour the egg mixture on top. Bake at 425
Degrees F. for 20 minutes, then reduce heat to 375 Degrees
F. Bake about 25 more minutes or until tested with a knife
inserted in custard comes out clean. Note: If a thin
custard is desired, use only two tablespoons of flour.
Mrs. James Renner
Hatfield. Pa.
WANTED:
RECTO!
Home on the Range is your recipe
column! We need recipes tor the following
themes which will be featured in the
coming weeks. Send your recipe to Lan
caster Farming, Home on the Range, Box
366, Lititz. Pa. 17543.
JULY
14
21
28
11
Barbecue and Grill Recipes
Deadline June 30
Summertime Punch and Drinks
Deadline July 7
Zucchini Entrees
Deadline July 14
Sandwiches and Spreads
Deadline July 21
AUGUST
Tasty Tomatoes
« Deadline July 28
Pleasing Potatoes
Deadline August 4
1% cups flour
2 teaspoons baking powder
% teaspoon salt
3 tablespoons shortening
% cup milk
Measure the flour, baking powder, and salt into
bowl. Cut m shortening thoroughly, until mixture looks
like meal. Stir m milk. Drop by spoonfuls onto hot meat or
vegetables in boiling stew. (Do not drop directly mto
liquid. (Cook uncovered for 10 minutes. Cover; cool about
ten minutes longer or until dumplings are fluffy. Makes
eight to ten dumplings.
HONEYSUCKLE NECTAR MILKSHAKE
% cup milk
1 tablespoon honey
1 tablespoon grape or orange juice
1 scoop favorite ice cream
For each servuig measure % cup milk and tablespoon
honey and tablespoon of grape or orange juice mto
blender; add scoop of favorite ice cream. Blend until
smooth, or beat all ingredients with a rotary beater.
Dave Eaton
Honey Grove, Pa.
BAKED CUSTARD
4 cups milk
% cup granulated sugar
teaspoon salt
4 eggs
1 tablespoon flour
1 teaspoon vanilla
sprinkle of nutmeg
Put the above ingredients in the blender on puree and
mix. Bake in a baking dish for one hour at 325 Degrees F.
Set into hot water to bake. For those watching their
weight, cut the sugar m half.
PECANTARTS
three ounce packages of cream cheese
Vz pound butter
2 cups flour
1 3 A cup light brown sugar
Vz teaspoon salt
2 tablespoons melted butter
1 teaspoon vanilla
2 eggs
pecans
Cream the nutter and cheese, add the flour. Make 24
balls and press into small eup cake tins. To make the
filling, cut the pecans mto bottom of shells. Beat the eggs
slightly with fork, add sugar, then melted butter, salt and
vamla. Divide equally on top of pecans and bake about 30
minutes at 350 Degrees F.
CHEESE COOKIES
Vz cup butter
% cup grated American cheese
3 A cup grated sharp Cheddar cheese
1 cup flour
Vz teaspoon salt
V* teaspoon paprika
pecans or walnuts
Bring the butter and cheese to room temperature. With
an electric mixer, blend the butter and cheese. Sift in dry
ingredients, except nuts and mix well. Shape mto one inch
balls and place on ungreased cookie sheets. Press pecan
or walnut halves mto center of each cookie. Bake at 400
Degrees F. for ten to 12 minutes. These cookies are
nutritious and great for diabetics as there is no sugar in
the recipe.
CARAMEL PUDDING
IVz quarts boiling milk
1 cup molasses
1 cup brown sugar
1 cup flour
Vz cup water
1 tablespoon butter
1 tablespoon vanilla
5 eggs
Beat all the above ingredients together, except the
boiling milk. Stir into the boding milk, mixing well.
Remove from heat and let cool. Serve.
DUMPLINGS
Mrs. Ruth E. Ruoss
Blain, Pa.
Mrs. Ruth Ann Bruckhart
Watsontown, Pa.
Filling
Mrs. Harold Moore
Franklin, Pa.
Linda S. Brown
Easton, Md.
Sylvia S. Good
Holtwood, Pa.
PINEAPPLE AND CREAM CHEESE SALAD
1 medium sized can crushed pmeapple
8 ounce cake of cream cheese
1 pint wlupped cream
a good x k cup of granulated sugar
1 envelope unflavored gelatin dissolved m v 2 cup cold
water
Dram pineapple, take the juice and add the Vz cup
sugar. Boil until sugar is dissolved, let cool shghtly, then
add gelatin and cold water mixture and cool until warm
Cream the cheese and pineapple and add a dash of salt
Add juice to which gelatin has been added and fold m the
pint of whipped cream. Mix and refrigerate at least two
hours. Both maraschino cherries and nuts may be added.
Sandra Johnson
Montgomery, Pa.
PEANUT BUTTER PUDDING
6 cups milk, divided
1 cup granulated sugar
6 tablespoons cornstarch or clear-jel
Vz teaspoon salt
1 cup peanut butter
2 teaspoons flavoring, peanut butter or vanilla
1 cup whipped cream
chopped peanuts
Heat five cups of milk. Combine the'sugar, cornstarch
and salt. Add gradually one cup of milk, then add to the
hot milk. Cook and stir until thickened. Remove from heat
and add one cup peanut butter and two teaspoons
flavoring, peanut butter or vanilla. Chill. Place in large
mixer oowl and heat until smooth. Fold in one cup
whipped cream. Top with chopped peanuts.
1 cup marshmallows
3 bananas or 1 pound of white grapes
1 cup pmeapple chunks
Vz cup crushed peanuts
Vz cup pmeapple juice
legg
2 tablespoon granulated sugar
1 tablespoon cornstarch
Vz cup whipping cream
Mix the marshmallows and fruit, add the nuts. Make a
cooked dressing, ommittmg whipped cream, cool. Then
add whipped cream. Combme dressing with salad mix
ture and serve on lettuce. Serves six.
BUTTERSCOTCH PUDDING
2 cups brown sugar
Vi pound butter
4 tablespoons cornstarch
4 tablepsoons flour
2 quarts milk
6 eggs
Vz teaspoon salt
1 teaspoon vanilla
Brown the butter and sugar. While this is browning,
heat the milk almost to the boiling pomt. Then add a little
cold milk to the cornstarch, flour, salt and eggs to make a
smooth paste and stir this m hot milk. Stir until it comes to
boil. Then add the browned sugar mixture. Add vanilla
last.
1 cup butter
l x /z cup flour
Vz cup chopped nuts
1 cup confectioner’s sugar
8 ounces cream cheese
1 cup whipped cream
2 packages instant lemon pudding
3 cups milk
whipped cream
Mix the cup of butter, IVz cups flour and *6 cup chopped
nuts. Press into a 9 by 13 inch pan, and bake for 15 minutes
at 350 Degrees F. Cool. Mix the confectioners sugar, the
cream cheese, and whipped cream. Place on copied
crumb mixture. Mix the packages of lemon pudding with 3
cups of milk and beat untd thick. Pour over the second
mixtre. Spread with more whipped cream.
Mrs. EliSauder
New Holland, Pa.
ANGELSALAD
Dressing
Mrs. Lester Wise
Elizabethtown, Pa.
Mary Nolt
Myerstown, Pa.
LEMON LUSH
Mary Ann Kulp
Martinsburg, Pa.
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