B6—Lancaster Farming, Saturday, June 18,1983
Home On The Range flft
“Step right up, folks. Get your
Backyard Coney by the inch, cut
from the big loaf! Have the sand
wich with a County Fair Cooler.
They’re both made with plenty of
good, cold dairy products.
Included with this week’s
selection of nutritious, delicious
dairy recipes from you our
readers are several scrumptious
recipes from the American Dairy
Association.. . all perfect for that
backyard picnic.
Try one or try them all. But try
them now, because next week we’ll
be bringing you more of the same!
BACKYARDCONEY
1/2 lb. ground beef
1/4 c. chopped onion
16 oz. tomato paste
2/3 c. water
3/41. salt
1/41. garlic salt
1/41. chili powder
2/81. oregano
3/4 c. drained kidney beans
1 36-inch French bread loaf, split
lengthwise
11/4 c. shredded lettuce
4 frankfurters, heated, split
lengthwise
4 slices Cheddar cheese, each cut
into 2 triangles
Brown meat and onions; pour off
drippings. Add tomato paste,
water and seasonings. Cover;
simmer 20 minutes. Add beans;
simmer 10 minutes longer. Spoon
hot meat mixture on bottom half of
bread loaf. Top with lettuce,
frankfurter halves, cheese and top
half of bread loaf. Secure sandwich
with wooden picks. Cut into 8
servings.
American Dairy Association
MIDWAY DIPPER
2 c. dairy sour cream
IT. fresh lemon juice
11/21. dill weed
1/21. salt
Combine ingredients. Chill.
Serve with crisp vegetables.
American Dairy Association
Cook’s
Question
Comer
note Cooks, June Dairy Month will soon be over and so wiH
our selection of delicious dairy recipes. But we still have Home on
the Range and other commodities to feature. Below is a listing of
three recipe topics coming up soon. Submit your recipes now and
share with other cooks the recipes you’ve found to be so popular
with your family. Our Home on the Range depends on dedicated
cooks such as you
July
2 Perfect picnic pleasers
9 Fruit - the summer's pride
16 Chicken for summer meals
Dairy dishes are great for picnics
CARROUSEL CUTOUTS
1/2 c. butter
1/2 c. sugar
legg
1/3 c. molasses
IT. vinegar
21/4 c. all-purpose flour
3/41. baking soda
11. ginger
1/21. cinnamon
1/21. ground cloves
1/41. salt
Cream butter and sugar until
light and fluffy. Add egg, molasses
and vinegar; mix well. Gradually
add combined dry ingredients to
creamed mixture; mix well. Chill.
Roll dough on lightly floured
surface to 1/8-inch thickness. Cut
with assorted 3 to 4-inch animal
cookie cutters. Place on un
buttered cookie sheets. Bake in a
preheated 375 degree oven, 7 to 9
minutes. Cool. If desired, glaze
with vanilla icing. Paint with food
colors, as desired.
American Dairy Association
GRAHAM CRACKER CREAM
PIE
Filling:
2 c. milk, scalded
1/4 c. sugar
2 T. cornstarch
1/41. salt
3 egg yolks, beaten
11. vanilla
Crust:
12/3 c. graham cracker crumbs
1/4 c. sugar
1/4 c. melted butter
Scald milk in top of double
boiler. Slowly add the sugar,
cornstarch and salt, stirring
constantly, until mixture thickens.
Cover. Cook 10 minutes longer.
Blend-a little cooked mixture into
beaten egg yolks, then gradually
add to cooked mixture. Cook 2
minutes longer. Cool, add vanilla.
Pour into graham cracker pie
crust and top with meringue,
Leah Stoltzfus, Leola
'if %
♦ »
t ff
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Recipe Topics
'
f
The dairy group takes to the circus! All of the above
delicious-looking treats - perfect for a fun-filled afternoon
picnic - were made using members of the dairy industry. The
recipes, included on this page, include clockwise from lower
(eft: the Backyard Coney, the Midway Dipper, the County Fair
Cooler and Carrousel Cutouts, all complements of the
American Dairy Association.
BROCCOLI CASSEROLE
11/2 c. bread crumbs
2 T. butter, melted
3 T. flour
1 c. milk
1/2 lb. cheese, cubed
3 eggs, beaten
1 c. chopped broccoli, cooked
Drain the cooked broccoli.
Sprinkle flour over broccoli and
mix. Add melted butter, beaten
eggs, bread crumbs, cheese and
milk. Mix well. Place in greased
casserole. Bake in moderate oven
for 1 hour.
■ Elaine Sauder, Reinholds
CHEESE PJE
1/2 stick butter
6 T. sugar
legg
1 c. flour
11. baking powder
pinch of salt
Cream butter and sugar, add
egg, salt, baking powder and mix.
Gradually add flour and mix
thoroughly. Push into 10-inch glass
pie plate.
Filling:
8-oz. cream cheese
7 T. sugar
2 eggs
11. flour
11. vanilla
IT. lemon juice
2 c. milk
Cream cheese and sugar, add
egg yolks, flour, vanilla, lemon
juice. Mix well. Slowly add and
mix milkT Beat egg whites. Pour
egg whites into mixture and stir in
gently. Pour into pie dish and
spinkle with cinnamon (optional).
When cool, refrigerate for several
hours before cutting.
Bake at 350 degrees for 45
minutes.
Mrs. Robert Moser, Barto
PEACH CUSTARD PIE
10 T. canned milk
2T. flour
2 eggs
1 c. sugar
Beat together. Pour in unbaked 8
or 9-inch pie shell. Top with fresh
or canned sliced peaches. Sprinkle
with cinnamon. Bake at 375
degrees till knife comes clean
when inserted.
Kathy Jessick, Elysburg
STRAWBERRY TRIFLE
1 box yellow cake mix
1 large vanilla instant pudding
1 pt. fresh strawberries
J small box whipped topping
Bake cake as directed in oblong
pan. Cool and split to make 2
layers. Mix pudding as directed.
Layer in this order: cake,
strawberries, sprinkled with
sugar, pudding, cake, berries,
pudding. Top with whipped topping
and refrigerate.
Linda Fisher, Gordonville
STRAWBERRY PIE
10-oz. pkg. strawberries, frozen
1 T. unflavored gelatin, soften in
cold water
1/4 c. cold water
3 egg yolks
1/4 c. sugar
1/4 c. lemon juice
1/41. salt
3 egg yolks
Beat egg yolks slightly and add
1/4 c. sugar and lemon juice. Cook
over boiling water. Add gelatin to
hot mixture. Add salt to egg whites
and beat until soft peaks form.
Miriam Fisher, Gordonville
CHOCOLATE BREAD PUDDING
5 c. milk
10 slices day-old bread, cut into
cubes
3 T. butter
3/4 c. brown sugar
1/41. salt V
4 eggs, beaten
1/2 c. sugar
21 oz. squares unsweetened
chocolate
Scald milk in double boiler. Melt
chocolate in hot milk. Place bread
in large bowl. Add butter, brown
sugar, and salt. Pour on hot milk;
let stand 5 minutes.
Beat eggs until fluffy; then beat
bread mixture well. Cool; fold
eggs. “|
Grease one 2-qt. mold, two 1-qt.
molds or two loaf pans.
Set in shallow pan of hot water.
Bake at 325 degrees until knife
inserted in center comes out clean.
Cool slightly. Then loosen edges
with spatula and turn out on
platter. Serve slightly warm, with
whipped cream.
Janet Sweinhart, New Enterprise
COCONUT PIE
Combine all ingredients
4 eggs
11/2 c. sugar
11/2 c. flour
1/41. baking powder
2 c. milk
1/4 c. melted butter
11/2 c. coconut
11. vanilla
Blend until smooth, then fill two...
or three greased pie pans about 3 /•%}
full. Bake until golden brown,
about 45 minutes at 350 degrees.
Linda Riehl, New Providence
(Turn to Page B 8)