Lancaster farming. (Lancaster, Pa., etc.) 1955-current, June 09, 1984, Image 46

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    Add nutritious cheese
dishes to summer meals
Have you ever tried to count all
the different kinds of cheeses at the
dairy counter? If you have, you
know that there are many varieties
with a wide range of textures and
This delicious, nutritious food is
also quite versatile and can be
used in preparing many tasty
recipes. June dairy month is an
excellent time to try out a new
cheese recipe. Many readers have
shared their recipes this month, so
go ahead and experiment with
their favorites.
Don’t forget to keep sending in
your dairy recipes. Dairy month
still has three weeks left, so mail
your dairy recipe today and
receive a gift of appreciation.
2 cups commeal
1 teaspoon salt
1 teaspoon baking powder
IVi cups milk
1 tablespoon butter, melted
1 cup shredded Cheddar cheese
V* cup crumbled fried bacon
Mix together cornmeal, salt and
baking powder. Blend in milk and
butter. Stir in bacon and cheese.
Roll out as thin as possible. Cut
into ovals, rectangles, etc. Place
on buttered sheets. Bake at 400°F.
for 10 minutes.
1 pound ground beef
1 small onion, chopped
3 diced potatoes
3 diced carrots
3 ribs celery, chopped
1 can Cheddar cheese soup
Brown onion and beef m large
skillet. Cook potatoes, carrots and
celery until almost done, then add
to beef and onion. Add the soup and
simmer on low heat for 10 minutes.
1 cup flour
1 teaspoon salt
1 teaspoon oregano
pinch of pepper
2 eggs
% cup milk
1 pound hamburger
1 onion, chopped
2 cups pizza sauce
Mozzarella cheese
Combine first six ingredients.
Stir until smooth. Pour into a well
greased and floured 9 X 11-inch
pan. Brown hamburger with
sauce. Bake 25 minutes at 425°F.
Top with shredded cheese. Bake 10
minutes longer.
Martha Horst
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. You can send your recipes to Sue
Keene at Lancaster Farming, PO Box 366, Lititz PA
16 Dairy Drinks
23 Dairy Dinners
30 Puddings & Custards
Bone On The Benge
Melt over low heat:
¥4 cup butter
Blend in;
V 4 cup flour
Add gradually:
1 cup milk
Stir until thick and smooth, then
M> teaspoon salt
Few grains cayenne
Vz to 1 cup grated cheese
Stir until smooth and remove
from the heat. Add:
4 egg yolks, beaten until light.
Cool. Just before baking beat 4
egg whites (5 for a very fluffy
souffle) until stiff. Stir a
tablespoon of the white into the
yolk mixture. Fold in the rest.
Spoon into an unbuttered quart
straightsided baking dish. Set in a
pan of hot water and bake.
For a firm souffle bake 30 to 45
minutes at 325°F. For a creamy
souffle, bake 25 minutes at 375°F.
You can add diced ham, turkey, or
chicken if you like a heartier
Cook six medium potatoes and
2 cups cheese -1 white and 1 yellow
V 2 cup sour cream
cup butter, melted.
Add cheese, sour cream
seasoned with onion salt, salt and
pepper. Mix all together and put in
casserole. Bake 20 minutes at
2 *'2 gallons of sour milk, thick like
Heat sour milk to 115°F. to 120°F
Pour into cloth bag and let it
stand overnight to drain
Then add Vz cup butter and 1
teaspoon soda and mix thoroughly.
Right away place in double boiler
and add Vz cup sour milk and 2
beaten eggs and melt. Then add 1
tablespoon salt. Mix well and pour
in buttered pans and cool com
pletely. This makes a nice cheese
to slice.
Alta Sauder
New Holland
13-ounce package cream cheese
2 tablespoons cream
1 teaspoon grated onion
2 teaspooons chili sauce
V* teaspoon or little salt
little pepper
Pinch of dry mustard
Mix all ingredients. Serve with
potato chips to dip.
Mrs. Cathy Sanders
Oakland, Md.
Mrs. Orville E. Martin
Maugansville, Md.
Adah L. Petre
Betty Biehl
These Mushroom-Cheese-Tomato Sandwiches are a great way to enjoy cheese at
2 gallons skim milk, 2 gallons
whole milk, used soon after
milking. Heat to 91°F. and add 1
teaspoon liquid rennet or cheese
rennet tablets sufficient to thicken
4 gallons milk. Let milk set un
disturbed until it breaks away
from the sides of the pot. Heat to
99°F. while stirring and breaking
the curds into rice-sized kernels
with the hands. Remove from heat
and let set 15 minutes. Pour off
whey. Cut curd in pieces that are
easily handled and put in press and
press overnight. Remove and
place in 45°F. to 50°F. The next two
mornings rub salt on each side. Let
set at least 1 week to cure. The
longer it cures the stronger
flavored it becomes. If mold forms
on outside wash with lightly salted
3 gallons thick sour milk
Wz teaspoons soda
Vz cup butter
V-k cups sour cream
V 4 teaspoon butter coloring
2 teaspoons salt
Heat milk to 115°F. Let stand at
room temperature for 30 minutes.
Drain through a cloth; Let stand
overnight to drain thoroughly.
When dry, crumb the curds and
mix with soda and butter. Let
stand for two hours. Place in
double boiler, add 1 cup cream and
allow curds to melt.
When cooked until smooth, stir in
the remaining % cup cream to
which butter coloring has been
added. Add salt and pour into
buttered dish to mold it.
Melt 2 tablespoons butter in double
boiler. Add 2 eggs, Vh. tablespoons
sugar and 1 tablespoon vinegar.
Remove from heat. Add 1 package
cream cheese, % onion and
sprinkle with seasoned salt.
Linda Stoltzfus
Honey Brook
1 pint cottage cheese
1 cup sugar
1 tablespoon flour
Little salt
3 egg yolks
1 can evaporated milk
1 tablespoon melted butter
Mix ingredients and put the
beaten white of 3 eggs in last.
Betty Biehl
Anna Nolt
New Holland
This week’s featured recipe comes from Michelle Rodgers, ex
tension home economist. Michelle said this recipe is a good snack
for bicyclists because it travels easily and provides lots of energy
and nutrition. To read more about bicycling and how to cycle safely
see the story on the family living page.
8 cups rolled oats
1 cup flaked coconut
1 cup sesame seeds
1 cup chopped almonds
1 cup raw wheat germ
Ms cup sesame seeds
% cup chopped nuts
% cup dates, raisins, or any other dried fruit.
% cup honey
Mix all ingredients listed before dried fruit. In a sauce pan heat
sauce ingredients. Pour sauce over granola mixture and stir.
Spread in shallow pans and bake at 375°F. for 15 minutes. Cool in
pans. Pour into storage containers and add dried fruits.
Ida Nolt
Featured Recipe
cup peanut butter
V 4 cup vegetable oil
V 3 cup water
l k teaspoon cinnamon
x 4 head of cauliflower
1 2 pound bacon
cup Parmesan cheese
V 4 head of lettuce
4 hard boiled eggs
1 cup miracle whip
*4 cup sugar (scant)
onion to taste
1 cup parboiled peas
Fry bacon until crisp. Cool,
break into pieces. Break
cauliflower and lettuce into pieces.
Add sliced or diced eggs and
cheese. Mix sugar and miracle
whip together and mix with lettuce
mixture. Sprinkle with bacon.
Lois Ann Hoover
(Turn to Pageß9)
Great Granola
V %