Ct—Lancaster Farming, Saturday, June 20,1981 Try dairy dishes (Continued from Page C 6) Tomato Cheese Bake 4 medium tomatoes, peeled 11. sugar dash pepper 2 c. shredded Cheddar cheese 1/2 c. finely choppd celery 1/4 c. finely chopped omon 27 premium saltine crackers, finely crumbled 2 T. butter, melted Slice tomatoes into fourths. Sprinkle with sugar and pepper. In a mixing bowl, toss together cheese, celery and omon. In a 11/2 quart casserole arrange half of tomato slices. Sprinkle with half of cheese mixture. Repeat layers. Toss saltine crumbs with margarine. Sprinkle over casserole mixture. Bake at 350 degrees 30 to 35 minutes. Linda Kramer, Retoholds Two Cheese Potatoes 6 medium potatoes 2c. small-curd cottage cheese 1 c. commercial sour cream 2 T. finely chopped onion 2T. finely chopped fresh parsley It. dried dillweed 11/21. salt 1/2 c. shredded Cheddar cheese Cover potatoes with salted water and bring to a boil. Reduce heat and cook about 30 minutes or until tender. Cool slightly. Peel and thinly slice potatoes. Place in a large bowl. Combine next 6 ingredients. Add to potatoes, stirring gently. Spoon potato mixture into a lightly greased 1 1/2 qt. casserole. Sprinkle casserole with shredded cheese. Bake at 350 degrees for 30 to 40 minutes or until bubbly. ' Sue Arner, Freeport BIG BONUS BEANS AGRIPRO™ AP-350 Tests prove it outyields Williams and Mitchell. AP-350 is a welcome addition to Group IV maturity. It combines overall yield performance superiority with an excellent chlorosis rating plus resistance to race I Phytophthora root rot and tolerance to other tested races. Plus good emergence, too. Look at the yield data on this bean. For its maturity, it would be dif ficult to find a better bean. AGRIPRO™ AP-250 Bred to outyield Amsoy 71, Beeson and Woodworth. AP-250 is ideal for the Amsoy 71-Beeson-Woodworth maturity zone. And in five years of yield trials it has consistently outyielded these popular varieties But in addition to big yields, AP-250 gives you good emergence, tolerance to tested races of Phytophthora root? rot and good resistance to lodging AGRIPRO 25 • Early Group ill pureline • Good emergence. Ex variety with top yield cellent standability. potential. P.L ROHRER & BRO.. INC. SMOKETOWN, PA PH: 717-299-2571 THINKS AGRIPRO I c. flour 1/2 c. butter 1 - 9 oz. pkg. frozen whipped cream, thawed lc.lQxsugar 1 - 8 oz. pkg. cream cheese, sof tened 1-0 oz. pkg. instant chocolate pudding 1-6 oz. pkg. instant vanilla pudding 3c. milk Make crust by combining flour, pecans and butter. Mix well, and press into bottom of a 9x13x2 inch pan. Bake 20 minutes at 350 degrees. Cool completely. Blend cream cheese and lOx sugar till fluffy. Fold in 1 c. whipped topping. Blend well and spread on cooled crust Chill. Combine chocolate pudding and 1 1/2 c. milk. Pour over cream cheese layer. Chill. Repeat with vanilla pudding. Chill. Frost with remainder of whipped cream. Cut into two inch squares and serve. 4 eggs 2 c. sugar 1/2 pint of heavy cream 113 oz. can evaporated milk It. vanilla regular milk dash of salt Beat eggs. Add sugar gradually to eggs. Add to remaining ingredients, except milk, and rtux well. Pour mto freezer and add enough milk to come within 4-5 inches from the top and stir. Freeze in ice cream freezer. Makes 1 gallon. • Resistance to Race 1 extreme tolerance to Race 3 Phytophthora. Chocolate Cream Crunch Mrs. David Blank, Kluxers Vanilla Ice Cream Laverne Fike, Tyrone Peaches *u Cream ' Cheesecake Grease bottom and sides of 9 or 10 inch deep dish pie plate. 3/4c. flour 11. baking powder 1/21. salt 3 1/4 oz pkg. dry vanilla pudding mix 3 T. butter, softened legg 1/2 c. milk Combine m mixer bowl. Beat 2 minutes at medium speed. Pour into prepared pan. Place 1 can sliced peaches or I quart of home canned peaches, well drained, reserving juice, over batter. Combine 1-0 oz. pkg. cream cheese, softened, 1/2 c. sugar, 3 T. reserved juice, in small mixer bowl. Beat 2 minutes at medium speed. Spoon over peaches to within 1 inch of edge of batter. Combine 1 T. sugar and 1/2 t. cinnamon and sprinkle over cream cheese topping. Bake at 350 degrees for 30 • 35 minutes until crust is golden brown. Filling will appear soft. Store in refrigerator. Betty Moore, Nottingham Cottage Cheese- Filled Cookies lib. butter 4 c. flour Work the butter into the flour, like pie pastry. 801 l out on floured board, covered with half flour half powdered sugar.. Fill with cottage cheese filling. Filling: 3 eggs, beaten well 1 pint creamed cottage cheese 1/2 c. granulated sugar Mix the above ingredients together well. Drop on the dough squares and pinch ends shut. Bake on ungreased cookie sheet. Bake 15 minutes at 350 degrees until golden brown. Barbara Allsopp, Summerfaill 5^ s'Sg^ BREAKING MILK RECORDS! Lancaster Farming Carrlas OHIA Reports Each Month! Kice Pudding 2/3 c. minute rice 3c. milk 2 eggs ' 2/3 c. sugar 1/21. salt It. vanilla Mix milk and nee to moisten nee. Bring to boil and remove from heat. Mix 2 eggs, sugar, salt and vanilla together. Add hot rice mixture slowly to egg mixture. Mix well. Turn into 1 1/2 quart baking dish. Place in pan of hot water and bake at 375 degrees for 35 minutes or until done. Stir several tunes during first 20 minutes of baking. Serve warm or cold. Mrs. Paul Crawl, Hanover First Layer: lc.floiir 1/2 x. chopped nuts istickbutter Mix and press into bottom of glass pan. Bake for 20 minutes at 350 degrees. Second Layer: M oz. cream cheese 1 c. powdered sugar 8 oz. whipped cream Mix and place on first layer after it is cooled. Third Layer: 1 small chocolate pudding I small vanilla pudding only 3 cups milk Cook as directed on packages. Put over second layer after cooling. Wax paper on top will prevent skim forming. ' ‘ Donna Lencoski, Latrobe % Chocolate Jello Salad» STRAWBERRIES ggS YOU PICK 12 acres to pick from. Open 8-8 every day. TOM STYER'S FARM MARKET behind Muncy Hospital, Muncy, PA Lycoming Co. 717-546-5861 Ice Cream Pie 11/2 c. crushed graham crackers 3 T. sugar 1/3 c. melted butter x Combine and bake at 350 degrees for 10 minutes in pie pan. Cool. lc.milk 1 pkg. instant vanilla pudding -1 pint vanilla ice cream, softened 1 can crushed pineapples, drained reserving 1/2 c. of the syrup IT. cornstarch Combine milk, pudding mix, and ice cream. Beat on low speed of electric mixer 1 or 2 minutes or until well blended. Pour into crust, chill. Combine reserved syrup and cornstarch. Bring to a boil, stirring constantly until thickened and clear. Bur in pineapple. Cool. Spread over pie filling. Chill about 1 hour before serving. Brenda 0., Ephrata Cocoamt Cream Pie Combine: 1/2 c. sugar 1/21. salt 3 T. cornstarch 21/2 c. milk Cook over low heat until thickened, stirring all the time. Cool, then add 3 beaten egg yolks. Mix well and continue cooking over low heat for S mihutes. Add 1 T. butter and It vanilla. Pour into baked pie shell. Top with meringue of 3 egg whites and 41. sugar beaten stiff. Garnish with coconut. Bake at 350 degrees for 5 to 10 minutes or until golden brown. Mabel Hollerbush, York Haven (Turn to Page C 9)
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