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)