€6—Lancaster Fanning, Saturday, June 6,1981
<&%, Hone On The Range
Let's
the deny group
One thing never changes about
the early days of summer and that
is June Dairy Month and the
chance to enjoy refreshing dairy
products ranging from a cool milk
drmk to a fancy whipped cream
dessert.
Milk and dairy products are an
excellent source of unportant-to
good-health nutrients such as
calcium, protein, and riboflavin.
The response to our dairy
request has been so overwhelming
we decided to present enough
recipes to cover an entire meal
every week, plus give you plenty of
choices in your planning.
Happy Dairy Month!!!
BEGIN WITH
BREAKFAST
Milk and Egg
Breakfast
Put 3 cups milk in a saucepan.
Heat until milk is scalded. Then
add 4 raw eggs, whole. Let heat till
eggs are a soft boil.
Add a little salt and butter. Serve
on 4 slices of toasted bread.
Mrs. Jacob Yoder, Grantsville, Md
BEVERAGES
Charlene Wood recently moved
from Wisconsin, the dairy state,
and she assures us this drink is a
favorite there in the hot hayfields
to quench everyone’s thirst:
Lemon Drink
2 c. milk
3/4 c. honey or 11/2 c. sugar
grated raid and juice of 2 lemons
Mu, refrigerate and allow to
stand at least 3 hours. Fill the
glasses with 1/3 or 1/2 lemon drink
and the rest white soda, 7-Up or
your preference. A slice of lemon
or lime brightens the glass edge
also.
Charlene Wood, Lancaster
Cook’s
Question
Comer
QUESTION I am interested in trying my luck in making
wine. Does anyone have recipes they would like to share? I'm
interested in grape wine, strawberry wine and any others.
Lizzie Martin, Mifflinburg
ANSWERS We have recipes in response to Mable Witmer's
request for Amish Vanilla Pie. Though we received five answers,
we only had room for two. Look for them at the end of the dairy
recipes.
Recipe Topics
Dairy recipes all month long l
June
July
3 Pancakes, early morning recipes
II Peaches for Peach month
18 Bar-B-Q a summer delight
enjoy
APPETIZERS
Cup Cheese
3 pints cottage cheese
Strain a few hours.
Mix in 11. soda, and let set 12
hours in refrigerator.
Add;
1 beaten egg and scant 11. salt
Melt slowly in double boiler,
stirring frequently until smooth.
Pour in a dish and refrigerate.
Mrs. Aaron Huber, Myerstown
Shrimp Dip
medium can cut-up shrimp
1/2 pound cream cheese
IT. milk
11. Worcestershire sauce
31. or more chili sauce
small grated onion
Mix cream cheese, milk, Wor
cestershire sauce and chili sauce
until smooth. Wash shrimp, drain,
and add along with onion. Let
stand. Serve.
Mrs. Charles Biehl, Mertztown
SOUPS
Cream of
Mushroom Soup
1/2 c. butter
5 T. flour
1/81. salt
4 c. milk, hot
2 c. light cream
3 lb. mushrooms
3 shallots
Melt butter in pan. Add flour and
stir. Cook till golden brown. Add
salt. Pour m hot milk slowly,
stirring. Cook to boiling till mix
ture thickens. Pour m cream,
remove from heat.
Mince 2 1/2 lb. mushrooms and
shallots. Put in pan with 1 T. hot
tmtter and cook until dry. Add to
soup with 1/2 pound sliced
mushrooms. Heat. Serve with
jarsley springs on top.
9*l
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t ? 7
1
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June is dairy month. Let’s toast in the m < course. .one recipes
celebration with a tall glass of cold milk. For an w * W 'H •' un this month! For dessert? What
appetizer, we’ll have cheese on crackers. The else...cheese cake and ice cream!
MAIN COURSE
Potato Pie
Lorraine
1 unbaked 9-mch pastry shell
2 c. mashed cooked potatoes
1/2 c. light cream
IT. butter
3/4 c. cream-style cottage cheese
1/2 c. dairy sour cream
2 eggs
1/21. salt
1/81. garlic powder
1/81. pepper
11/2 c. shredded Swiss cheese
1/2 c. chopped onion
8 oz. bacon, crisp-cooked, drained
and crumbled
Line unpricked pastry shell with
foil. Fill with dried beans. Bake in
450 degree oven for 5 minutes.
Remove beans and foil. Bake 5-7
minutes longer or until nearly
done. Remove from oven; reduce
to 425 degrees. Combine mashed
potatoes, cream, and butter. Set
aside. In a large mixer bowl
combine cottage cheese, sour
cream, eggs and seasonings. Beat
with electric mixer till smooth.
Add potato mixture, beat 1 minute
more. Stir m Swiss cheese, onion,
and bacon, if desired. Pour mto
warm pastry shell. Bake m 425
degree oven for 40 to 45 minutes or
till golden brown.
Mrs. Yvonne Mununert,
East Berlin
Macaroni
Casserole
2 c. macaroni
(cook in salt water)
lc.peas
1/2 omon
Lc. chopped chicken
roast beef, ground, beef or sausage
1 can cream mushroom soup
11/2 c. milk
1/2 c. cut-up cheese
Mix all together and bake at 350
degrees fori hour.
Mrs. Harold Oilier, Hagerstown,
Md.
Turkey Tetrazzini
3 T. margarine
3 T. flour
2 c. turkey stock
Ic.milk
1 four ounce can drained,
mushrooms
3 c. cooked, diced turkey
3/4 c. grated parmesan cheese
8 oz. fme noodles cooked and
drained
Make a thin sauce by combining
first 4 ingredients in saucepan.
Season with salt, pepper and
parsley flakes. Heat till slightly
thickened. Remove from heat and
stir in mushrooms. Place cooked
noodles in shallow baking pan.
Cover with cooked turkey. Pour
sauce overall and sprinkle with
cheese.
Bake at 400 degrees for 20
minutes.
Nancy Kramer, Newmanstown
Lasagna
Meat Sauce:
1 c. onions, chopped
1 garlic clove, chopped
1 green pepper, chopped
1/41. oregano
Cook in 3 T. oil until soft but not
brown.
Add:
1 lb. ground chuck and stir until
meat loses red color
Add:
1 - 28 oz. can Italian tomatoes
1 -8 oz. can tomato sauce
1 - 6 oz. can tomato paste
Cook for one hour.
Cheese Sauce:
Melt 4 T. butter, stir in 4 T. flour
and 1/2 t. salt. Add 2 c. milk and
cook stirring constantly until
thickened. Add 1 1/2 c. grated
medium sharp Cheddar cheese and
cook until cheese is melted. Cook 1
minute more.
Cook 1 lb. lasagna noodles.
Drain. Grease large pan with oil.
Put layer of noodles in pan. Add a
portion of meat sauce and cheese
sauce and spread over noodles.
Continue in this manner until all
are used, reserving about 1/2 c.
cheese sauce to cover top. Bake m
400 degree oven 1/2 hour. Put
under broiler for 1 minute till
cheese is bubbly and slightly
brown.
Mildred Miller, Hershey
(Turn to Page C 8)