And More Daily Recipes...
(Continued from Page D 2)
ORANGE ICE MILK
STRAWBERRY CHEESE % cup orange-flavored gelatin
DESSERT 1 cup water
2 cups graham crackers 1 cup sugar
2 tablespoons brown sugar 1 tablespoon lemon juice
% cup melted butter 4 cups milk
Combine and pat into a pan. % cup pineapple
2 packages whipped topping mix or Boil sugar and water together
frozen whipped topping for one minute. Remove from heat
18-ounce package cream cheese and add lemon juice and gelatin.
1 pint mashed strawberries Cool, but do not chill. Add milk and
Mix together. Pour on top of freeze; when partly frozen, add
crumbs and freeze. pineapple and finish freezing. If
hand freezer is used, this makes 2
quarts.
Katie Stoltzfus
Bird-in-Hand
STRAWBERRY OR VANILLA
ICECREAM
2 quarts milk
3 tablespoons flour (scant)
4 cups sugar
Boil together, then cool. Add
4 eggs, beaten
1 can condensed milk
1 can evaporated milk
1 quart cream or milk
1 tablespoon vanilla
Put milk and cream in freezer
until full enough. One-half quart
strawberries or more can be ad
ded.
Lydia King
Gordonville
FROZEN DESSERT
1 stick butter
2 cups powdered sugar
3 squares melted sweet chocolate
3 well-beaten egg yolks
Vi cup chopped nuts
3 egg whites, stiffly beaten
Vi gallon vanilla ice cream
1 box chocolate sandwich or
vanilla cookies, crushed and
spread in bottom of long cake pan.
Reserve a few crumbs for top.
Cream butter, sugar, egg yolks,
melted chocolate and nuts and beat
until fluffy. Stir in beaten egg
whties and vanilla. Spread over the
crumbs. Add ice cream and spread
evenly. Sprinkle crumbs over top.
Freeze.
RASPBERRY VANILLA CLOUD
1% cups graham cracker crumbs
1% cups sugar
1 teaspoon cinnamon
Vz teaspoon salt
3 egg whites
1 teaspoon vanilla
Vz cup butter, melted
V* cup flour
1 package unflavored gelatin
1% cups milk
Vt teaspoon cream of tarter
Vz cup heavy cream
Combine graham crackers, V«
cup sugar, cinnamon and butter.
Press into serving dishes and
combine Vz cup sugar, flour,
gelatin and salt in a 2-quart sauce
pan. Slowly stir in milk. Bring to a
boil, stirring constantly. Boil 1
minute. Chill. Beat egg white with
cream of tarter until stiff.
Gradually beat in Vz cup sugar and
vanilla; fold egg white and
whipped cream into cold mixture.
Turn into graham cracker lined
dishes. Chill well. Thicken rasp
berries with clearjel. Serve. Note:
Any fruit can be used for a topping.
Mary Lou Zimmerman
Nottingham
QUICHE
12 slices bacon (M> pound), crisply
fried and crumbled
1 cup shredded Swiss cheese
% cup finely chopped onion
2 cups milk
Vi cup buttermilk baking mix
4 eggs
V* teaspoon salt
1/8 teaspoon pepper
9- or 10-inch pie plate
Lightly grease pie plate.
Sprinkle bacon, cheese and onion
evenly over bottom of pie plate.
Blend remaining ingredients very
well. Pour into pie plate. Bake at
350*F. for 50 to 55 minutes. When
knife inserted near center comes
out clean, quiche should be
finished. Let stand about 5 minutes
before cutting.
Rebecca Allgyer
New Providence
GOLDEN SPOON RECIPE
Chill 1% cups evaporated milk
(tall can) in an ice tray until
almost frozen at the edges. Put ice
cold milk into cold small bowl of
rotary beater (or 1 (6-quart bowl).
Using cold beater, whip at high
speed until fluffy. Add % cup sugar
and 1 envelope Kool-aid instant
soft drink mix. Whip until stiff.
We put it in a cold place until we
are ready to eat it. This may be put
into cones or eaten as ice cream.
Irene Martin
Ephrata
1 3-ounce box instant vanilla
pudding
% cup sugar
6 cups milk
2 eggs
1 teaspoon rum flavoring
V« teaspoon nutmeg
Beat 2 eggs until foamy, then add
remaining ingredients and beat.
Sprinkle nutmeg on top. Chill.
Mrs. R. Brightbill
Reinholds
lean spam
Vz pound white American cheese
1 medium onion, chopped
3 tablespoons catsup
2 tablespoons salad dressing
3 tablespoons milk
4 tablespoons sweet pickles,
chopped or 2 tablespoons pickle
relish
Anna Seller
Narvon
Mash spam and cheese with
potato masher. Add remaining
ingredients. Put mixture on
hamburger rolls without tops.
Broil until cheese melts.
Mrs. Leon S. Musser
Mantaeim
BAKED CARAMEL CUSTARD
2 cups scalded milk
3 eggs
6 tablespoons sugar
1/8 teaspoon salt
Vz teaspoon vanilla
Carmelize 4 tablespoons sugar
(heat sugar until light brown and
of caramel flavor, stirring con
stantly). Add to the milk. Add
slightly beaten eggs, remainder of
sugar, salt and vanilla. Strain.
Pour into individual baking cups or
baking dish. Bake in slow oven
(300*F.) until set. Makes 4 to 6
servings.
Mrs. Jacqueline Kelly
Woodstown, N. J.
CHOCOLATE CHIP CAKE
V* pound butter
1 cup granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups flour
Vk teaspoon baking powder
1 teaspoon baking soda
1 cup chocolate chips
Vz cup granulated sugar
1 teaspoon cinnamon
Preheat oven to 350 # F. Cream
butter and 1 cup sugar and eggs.
Add sour cream and vanilla. Sift
flour, baking powder and soda;
add to butter mixture and beat.
Pour half of batter into greased
9x13-inch pan. In separate bowl,
mix Vt cup sugar, cinnamon and
chocolate chips. Spoon half of this
mixture over top of cake batter.
Then pour remainder of cake
batter and finally remainder of
chip mixture. Bake for ap
proximately 25 minutes. Cool, cut
and serve from pan.
Verna Martin
Ephrata
EGGNOG
SPAMBURGERS
Mrs. Robert Moser
Barto
DOUBLE DECKER KNOX BLOX
3 envelopes unflavored gelatin
9 ounces of gelatin, all one flavor
2 M: cups boiling water
1 cup (% pint) heavy cream
Combine first three ingredients
until dissolved completely. Then
add cream. Pour into a 9x9-inch
pan and chill until firm (2 hours.)
Lisa Deitch
Mechanicsburg
1-2-3 MILK PUNCH
2 quarts vanilla ice cream
2 quarts cold milk
Combine above ingredients in a
punch bowl a half hour before
serving. At serving time, add 2 or 3
cups (to suit taste) of soda. (We
usually use root beer.)
Laura Deitch
Mechanicsburg
MARBLED STRAWBERRY
MOUSSE
3 pints strawberries, hulled
3 envelopes unflavored gelatin
% cup sugar
1/8 teaspoon salt
% cup water
2 tablespoons lemon juice
1 teaspoon vanilla extract
4 egg whites, at room temperature
2 cups heavy or whipping cream
Prepare collar for 1 Ms-quart
souffle dish: Tear off a 20-inch
strip of waxed paper; fold
lengthwise into 20x6-inch strip;
wrap around outside of dish so
collar stands 2 inches above rim.
In food procesor with knife blade
attached or in blender, puree
strawberries. Pour 1 cup puree
into small bowl, remaining puree
into large bowl.
In 1-quart saucepan, mix gelatin,
sugar and salt. Add water; cook
over low heat until gelatin is
completely dissolved, stirring
often. Into puree in small bowl, stir
2 tablespoons gelatin mixture. Into
puree in large bowl, stir lemon
juice, vanilla and remaining
gelatin mixture. Refrigerate
mixtures, stirring often, until
mixtures mound when dropped
from spoon, about 45 minutes.
In small bowl with mixer at high
speed, beat egg whites until stiff
peaks form. In large bowl with
mixer at medium speed, beat
cream until stiff peaks form. With
rubber spatula, gently fold whites
and whipped cream into
strawberry mixture in large bowl.
Alternately spoon mixtures into
prepared souffle dish. With knife,
cut through mixtures to make a
pretty swirled design. Cover and
refrigerate mousse until set, about
3 hours. Carefully remove waxed
paper collar before serving.
Kathy Deitch
Mechanicsburg
EASY YOGURT
5 cups whole milk
IVfc cups hot water
1 cup dry milk (non-fat)
1 heaping tablespoon gelatin
(optional)
Heat milk to 110 # F. to 115 # F.;
mix water, dry milk and gelatin.
Add to milk, cool and add 2
tablespoons yogurt. Let set 5 to 6,
hours.
Mary Stoltzfoos
Millers town
MARY EASY MACAROONS
Cut bread (old) into squares. Dip
squares in sweetened condensed
milk and coconut. Bake at 350*F.
until lightly browned.
Mary A. Lehman
Pine Grove
VANILLA ICE CREAM
Combine:
IVi quarts milk
5 cups sugar
Vi teaspoon salt
Bring to a boil. Soak 3 packages
gelatin in 1 cup cold water. Mix 3
heaping tablespoons flour with
milk. Stir flour into hot milk; stir
until it boils. Add gelatin and
remove from heat. Before
freezing, add:
1 pint milk
1 quart heavy cream
2 cans evaporated milk
3 or 4 tablespoons vanilla
For use in an 8-quart freezer.
Mrs. Bennel Stoltzfns
Honey Brook
Lancaster Fanning Saturday, June 13,1987-D3
SHAKEY GELATIN
2 packages gelatin, any flavor
2 cups hot water
2 cups cold water
Let set until egg white stage.
Beat gelatin with mixer, adding
softened ice cream until desired
thickness. Makes about one-half
gallon.
Joanne Musser
Lititz
SPANISH CREAM
1 tablespoon plain gelatin
3 cups milk
% cup sugar
1 eggs, separated
teaspoon salt
1 teaspoon vanilla
Combine in saucepan, gelatin,
salt, sugar, egg yolks and milk.
Heat slowly until scalded. Remove
from heat, beat egg whites until
stiff, add vanilla. Fold into milk
and pour into mold. Chill until
firm. Add topping if desired.
Serves 8.
Mrs. Jacob Harniih
Willow Street
BERRIED DELIGHT
Vk cups graham cracker crumbs
V* cup sugar
% cup butter, melted
18-ounce package cream cheese
V« cup sugar
2 tablespoons milk
3% cups Cool Whip
2 pints strawberries
2 packages instant pudding
3% cups cold milk
Combine crumbs, V* cup sugar
and butter. Press firmly into
bottom of a 13x9-inch pan. Chill.
Beat cream cheese with V* cup
sugar and 2 tablespoons milk. Fold
in half of Cool Whip. Spread over
crust. Arrange strawberries.
Using 3% cups milk, prepare
pudding. Pour over berries.
Spread rest on top.
Sandra L. Hartman
Westfield
CHOCOLATE
CORNSTARCH PUDDING
5 cups milk
y* cup sugar
Vi cup cornstarch
% cup water
2 tablespoons cocoa
1 teaspoon salt
2 teaspoons vanilla
Scald milk in top of double
boiler. Combine dry ingredients.
Mix, rubbing out cocoa lumps.
Gradually add % cup cold water to
make a thin paste. Add a little hot
milk to paste and stir into scalded
milk. Cook until thickened, stirring
occasionally. Remove from heat
and add vanilla. When cold, beat in
1 cup Cool Whip with mixer.
Sharon Yeager
Chambersburg
FINNISH PANCAKES
8 large eggs
1 quart fresh milk
4 to 5 tablespoons sugar
1 teaspoon salt
1 cup flour
Vi pound butter
Melt Vi cup butter in 12x16-inch
pan. Mix lightly with beater, milk
and eggs. Then add sugar, salt and
flour. Pour mixed batter over
melted butter. Bake at 450*F. for
20 to 25 minutes.
Cut recipe in half for a 9x13-inch
pan. Serve with maple syrup, jelly
or butter.
Mrs. Keith Lohmann
Mlddlefield, Conn.
CRUNCHY ICE CREAM
SQUARES
1 cup brown sugar
% cup margarine
2Vi cups crushed cornflakes
Vi cup chopped peanuts
Vi cup flaked coconut
Vi gallon vanilla ice cream
Combine brown sugar and
margarine in saucepan; heat until
butter melts. Mix together corn
flakes, peanuts and coconut; add
to hot brown sugar mixture. Press
half of the brown sugar mixture in
greased 13x9-inch pan. Spread ice
cream over top. Add remaining
brown sugar mixture on top of ice
cream. Freeze until firm. Enjoy!
Krystene Lynell Mnsser
Manbeim
CHERRY CHEESE CUPCAKES
3 8-ounce packages cream cheese
% cup sugar
3 eggs
1 teaspoon vanilla
Vanilla wafers
1 can cherry pie filling
Mix all ingredients except
wafers and pie filling. Place a
wafer in bottom of each cupcake
paper. Fill % full of cheese mix
ture. Bake 15 minutes at 350*F.
Cool and top with cherry or
blueberry pie filling.
Loretta Martin
Red Creek, N.Y.
DELICIOUS MILK PUNCH
V* gallon vanilla ice cream
V* gallon orange sherbet
1 pint orange soda
1 pint ginger ale
V* gallon milk
Cream ice cream and sherbet;
add milk and soda. Change orange
soda and sherbet to lime, rasp
berry, etc. to suit taste. Serves 15.
Naomi Eth
Gordonvllle
DAIRY QUEEN ICE CREAM
2 envelopes unflavored gelatin (2
tablespoons)
Vz cup cold water
4 cups milk
2 cups sugar
2 teaspoons vanilla
1 teaspoon salt
3 cups cream
Soak gelatin in cold water. Heat
milk until hot (do not boil).
Remove from heat, add gelatin,
sugar, vanilla and salt. Cool and
add cream. Chill in refrigerator for
5 to 6 hours before turning in ice
cream freezer.
Note: We add 1 more cup milk as
we pour mix into ice cream
freezer. Makes 1 gallon.
EASY BUTTERSCOTCH
PUDDING
1% quarts milk
Vz cup butter
1 cup brown sugar (scant)
1 cup flour
1 cup molasses
1 tablespoon vanilla
4 large or 5 small eggs
Bring milk and butter to a boil.
Beat remaining ingredients
together and stir into hot milk.
Continue stirring until pudding is
thick. Beat again before serving.
Norlene Zimmerman
Terre Hill
APPLE DESSERT
IM> cup graham crackers, crushed
% cup brown sugar
Vz cup crunchy peanut butter
V« cup melted margarine
Crumble these four until fine.
% cup confectioner’s sugar
Vs cup peanut butter
Crumble together.
18-ounce package cream cheese
Ms cup granulated sugar
2 cups whipped cream
Mix together.
One can apple pie filling
Press % of first mixture into
serving dish. Add half cream
cheese mixture. Add, in layers,
apple pie filling, % of con
fectioner’s sugar mixture,
remaining cream cheese mixture,
remaining graham crumb mixture
and remaining confectioner’s
sugar mixture.
Martha Anker
Manhetan
BAKED CUP CUSTARD
4 eggs
% cup sugar
2 teaspoons cornstarch
4 cups hot milk
2 teaspoons vanilla
Mix 2 teaspoons cornstarch with
the sugar. Beat eggs, add sugar
and beat again. Add milk and
vanilla. Pour into custard cups. Set
cups in a pan and pour hot water
around than until it comes to the
level of the custard. Do not let
water in pan boil. Bake at 325*F.
for approximately 40 minutes.
Rebecca Stoltrfns
Honey Brook
(Turn to Page D 5)
Marian Noll
Manheim