Kick off Daily Month with cheese!
Get ready to enjoy a full month
of nutrition packed recipes that
make the most of fresh dairy
products. The recipes featured in
Home on the Range this month call
for lots of creamy sour cream,
frosty milk, flavorful cheese and
everyone’s favorite ice cream!
This week we focus our attention
on cheese, one of the most versatile
and favorite of all dairy products.
We have cheese dips just begging
for crackers, fruits and
vegetables; a Super Cheese Hero
perfect for lunch or a party and
some make-your-own cheese
recipes.
Many of the recipes appearing
on this page come from faithful
Lancaster Farming readers who
have flipped through their cook
books and recipe files for their
favorite dairy recipes. We invite
you to do the same and will reward
your effort with a gift of ap
preciation.
CUPCHEESE
3 pounds cheese crumbs, dry
3 pints hot water
6 teaspoons baking soda
3 tablespoons salt
Work soda in cheese crumbs, let
stand about 1 hour. Add hot water
and salt then melt over low heat,
stirring occasionally until smooth.
Add more hot water if needed.
Lizzie S. Zook
Ephrata
SODACHEESE
1 gallon sour milk
1 teaspoon salt
1 round teaspoon soda
Scald sour milk to 12(fl30°F. for
30 minutes; stir often. Pour in
cheese cloth and drain for 8 to 12
hours or more if you desire a sharp
flavor. Crumble really fine and
add salt and soda. Let set over
night; set container in warm water
or double boiler. Cook until
melted; pour in dish to mold.
Emma Sue Martin
New Holland
GREEN BEAN CASSEROLE
2 cans green beans
1 can cream of mushroom soup
1 small can of spam
1 small onion
1 package grated cheese (white
American or your choice)
Fry onion and spam lightly.
Combine all ingredients, but
cheese. Put in baking dish.
Sprinkle cheese on top and bake
until cheese is melted in 350°F.
oven.
Pauline Moyer
Womelsdorf
Recipe Topics
During June Dairy Month Lancaster Farming is offering
a gift to anyone who submits a recipe using dairy products.
We welcome your recipes, but ask that you include ac
curate measurements, and complete ingredients and
instructions. The recipe topics listed below offer some
guidelines for your entries Send your recipes to Sue
Keene, Lancaster Farming, P 0 Box 366, Lititz PA
17543.
June
8 Dairy Dinners
15 Dairy Drinks
22 Dairy Desserts
29 Puddings & Custards
Borne On The Range
VELVETY CHEESE CAKE
Crust;
1 cup crushed graham crackers
1/8 pound soft butter
Mix well and press into bottom of
a 9-mch square baking pan.
Filling:
1 pound cream cheese, softened
3 eggs
3 /4 cup sugar
* 2 teaspoon vanilla
1 teaspoon lemon juice
Blend the above ingredients until
smooth. Pour on crumb mixture
and bake 20 minutes at 300 B F. Cool.
Topping:
1 pint sour cream
1 2 cup sugar
1 teaspoon vanilla
Mix well and pour gently on top
of cooled cheese mixture. Bake at
450°F. for five to seven minutes
Cool and refrigerate 4 hours before
cutting.
BLUE CHEESE BEEF DIP
1 3-ounce package smoked sliced
beef
1 8-ounce package cream cheese,
softened
2 tablespoons crumbled Blue
cheese
1 tablespoon minced onion
1 tablespoon prepared hor
seradish, drained
2 tablespoons dairy sour cream
Shred beef in blender or chop
1 finely. Mix cream cheese and Blue
cheese. Add shredded beef, onion,
horseradish and sour cream. Chill.
SUMMER COTTAGE DIP
1 cup creamed cottage cheese
1 small avocado, diced
1 teaspoon minced onion
2 hard cooked eggs, finely chopped
1 2 cup dairy sour cream
Salt to taste
Dash of pepper sauce
1 teaspoon fresh lemon juice
Drain cheese, if too moist, and
beat with avocado until smooth
and creamy. Add onion and eggs
and blend. Fold in sour cream and
seasonings; chill. Serve with crisp
vegetable relishes or small, crisp
crackers.
FRUIT DIP
1 cup cottage cheese
1 cup dairy sour cream
*4 cup finely chopped coconut
3 tablespoons honey
2 teaspoons grated orange peel
l z teaspoon vanilla extract
Beat cottage cheese in small
mixer bowl on high speed of mixer
until almost smooth, about 5
minutes. Stir in sour cream,
coconut, honey, orange peel and
vanilla. Chill, covered, 2 to 3 hours
to allow flavors to blend. Serve
with fresh fruits of the season.
t
Arie King
Lititz
Heroes may come and go in popularity, but one you’ll remember is the Super Cheese
Hero, made with Swiss and Cheddar cheese and other goodies. Served with a pitcher of
icy milk, this sandwich makes a perfect dairy meal.
SUPER CHEESE HERO
1 cup dairy sour cream
1 2 cup prepared mustard
1 loaf French bread (24 to 30 in
ches)
Leaf lettuce
12 slices beef summer sausage
6 slices Swiss cheese
6 ounces Cheddar cheese, cut in 4 x
‘z-mch sticks
12 tomato wedges
2 large green peppers, cut in rings
2 medium red onions, cut in rings
Combine sour cream and
mustard to make a sauce. Slice
bread in half horizontally. Spread
cut sides with half of the sauce;
reserve remaining half. Lane
bottom of bread with lettuce. Top
with half of the sausage and then
with the Swiss cheese slices. Roll
up remaining sausage rolls on to
top of Swiss cheese. Top with green
pepper and onion rings. Spoon
reserved sauce over all. Cover
with lettuce and top half of bread.
CHEESY POTATO PANCAKES
4 medium-sized boiling potatoes,
(about l l * pounds peeled,
shredded and well drained)
1 cup shredded Cheddar cheese
2 tablespoons grated onion
3 eggs
*4 cup all-purpose flour
1 teaspoon salt
1/8 teaspdOn pepper
2 cups applesauce
1 z teaspoon cinnamon
Combine potatoes, cheese, onion,
eggs, flour, salt and pepper; mix
until well blended. Heat enough oil
to just cover bottom of a large
heavy skillet. (You may have to
add more oil as you continue to fry
pancakes.) Drop *4 cup batter into
hot oil to form each 4-inch pan
cake. Cook over medium-high heat
until golden and crisp on both
sides. Dram on paper toweling.
Meanwhile, combine applesauce
and cinnamon; heat until warm.
Serve pancakes immediately with
warm applesauce.
(Turn to Page B 8)
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creamy dips made with fresh dairy products
This week’s featured recipe comes from Pennsylvania Dairy
Princess Lynette Loper. Although Lynette works to promote dairy
products throughout the year, June Dairy Month offers her a
special opportunity to shine.
Lynette’s goal is to share her knowledge of the dairy industry
with others and to promote milk. One way Lynette promotes milk is
to share recipes that use dairy products. To learn more about
Lynette and her reign as Pennsylvania Dairy Princess, turn to the
story featuring her in this section.
Double Cheese Cauliflower
1 large head cauliflower
Salt
Butter
3 tablespoons flour
2 egg yolks, beaten
x k cup toasted bread crumbs
P/2 cups milk
2 tablespoons Parmesan cheese
1 tablespoon lemon juice
Dash of pepper
V 2 cup grated American cheese
Boil cauliflower in salted water to cover for about 15 minutes or
until tender. Melt 3 tablespoons butter in small saucepan; blend in
flour. Add milk; cook until smooth and thickened, stirring con
stantly. Add Parmesan cheese, lemon juice, *2 teaspoon salt and
pepper; blend well. Add small amount of sauce to egg yolks; stir
back into saucepan. Divide cauliflower into flowerets; place in
buttered Pi-quart casserole. Cover with sauce; sprinkle with
crumbs and American cheese. Pour '2 cup melted butter over top.
Bake at 350°F. for 30 minutes or until brown. Makes 6 servings.
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Featured Recipe
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