Serve Your Family Delicious
Irresistible ice cream, fluffy
frozen desserts, creative
casseroles and delightful dairy
dishes top the list of this week’s
dairy delights.
If the recipes we received in
response to our plea for dairy
dishes is any indication, dairy
products are in frequent use in
farm kitchens. Sour cream, milk,
ice cream, whipped cream, butter
and cheese add a fresh, wholesome
flavor and irreplaceable nutrients
to each recipe below.
Try one (or several) today and
clip the rest for another time.
OREO COOKIE DESSERT
115-ounce package Oreo cookies
1 stick margarine
1 large box instant chocolate
pudding mix
8 ounces cream cheese, softened
2% cups milk
12 ounces whipped topping
Crunch up cookies fine using
rolling pin. Melt margarine and
mix with cookie crumbs. Press into
9x13-inch pan, reserving a few
crumbs for topping.
Beat % cup milk cream cheese;
add pudding mix and remaining
milk. Beat well. Fold in whipped
topping and pour on top of crust.
Garnish with remaining crumbs.
Chill before serving.
Norma Van Horn, Middleburg
Brenda M. Kramer,
Newmans town
Rosie Stoltzfus, Ronks
HAM AND CHEESE
MUFFINS
1% cups sifted flour
% cup yellow commeal
2 tablespoons sugar
3 teaspoons baking powder
V« teaspoon salt
% cup diced cooked ham
% cup shredded Swiss cheese
1 cup milk
Va cup vegetable oil
1 egg, beaten
Into medium bowl, sift together
first 5 ingredients. Stir in ham and
cheese. In small bowl, mix
together milk, oil and egg until
blended. Add to dry ingredients;
stir just until moistened. Spoon
batter into 12 paper-lined 2%-inch
muffin-pan cups. Bake in 400*F.
oven for 20 minutes or until
toothpick inserted in center comes
out clean. Remove from pans.
Serve warm. Makes 12 muffins.
Kathy Jo Wolfe
Milton
COTTAGE CHEESE SALAD
1 quart cottage cheese
1 pint crushed pineapple
1 cup cream, whipped
2 boxes lime-flavored gelatin
2 cups boiling water
Nuts, optional
Dissolve gelatin (any flavor may
be used) in boiling water. Let cool.
Add whipped cream, fruit and
cottage cheese.
Martha Heller
New Holland
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you
submit. Send your recipes to Sue Keene, Lancaster
Farming, P.O. Box 366, Lititz. PA 17543
July
4-
11-
Bone On The Range
GRAPE JULIUS
% cup grape juice concentrate
1% cups cold milk
V* cup sugar
% teaspoon vanilla
9 ice cubes
Put all ingredients in blender on
high speed until ice is crushed
about 25 seconds. Serve im
mediately. Serves 3.
MILK CUSTARD
2 quarts milk, scalded
1 cup sugar
2 teaspoons vanilla
12 eggs, beaten
Coconut
Mix eggs, sugar and vanilla with
scalded milk. Pour into baking
dish. Sprinkle coconut on top.
Bake. Set the dish in a shallow pan
filled with water to bake.
Elizabeth Nolt
New Holland
CARAMEL DESSERT
16 caramel candies
24 large marshmallows
V* cup chopped pecans
V/i cups crushed graham crackers
4 tablespoons melted butter
% cup milk
1 cup whipping cream
1 tablespoon sugar
Mix sugar, crushed crackers and
melted butter. Save Va cup of this
mixture. Pat rest into a 2-inch deep
cake pan. Melt in double boiler
caramels, milk and mar
shmallows. Cool, then fold in
whipped cream and nutmeats.
Pour into crust; sprinkle with
remaining crumb mixture. Chill <
well in refrigerator.
CHEESE SAUCE
FOR VEGETABLES
4 tablespoons fat
4 tablespoons flour
2 cups (% pound) cheese, any
variety (sharp or Cheddar is
recommended)
2 cups milk
Vz teaspoon salt
Melt the fat; blend in flour. Add
cold milk and salt. Heat and stir
until thickened. Shred and add the
cheese. Stir until cheese melts.
Serve over your favorite
vegetables.
Note: This is a great way to get
children to try vegetables they
don’t like.
EGG CUSTARD
5 eggs, beaten
hi cup sugar
1 teaspoon vanilla
4 cups milk
Bake for 1 hour only in a 2-quart
baking dish. Put dish in a 9x9-inch
cake pan filled with a half inch of
water. Bakeat3so*F.
Recipe Topics
•Garden-Fresh Vegetables
Refreshing Summer Fruits
1 6-ounce package semi-sweet
chocolate pieces
Vi cup firmly packed brown sugar
Vt cup water
1 teaspoon instant coffee granules
1/8 teaspoon salt
1 cup dairy sour cream
1% teaspoons vanilla extract
Vi cup coarsely chopped toasted
pecans
Combine chocolate pieces,
sugar, water, coffee granules and
salt in medium-sized heavy
saucepan. Cook over moderate
heat until chocolate is melted and
sugar dissolves, stirring
frequently. Do not boil. Remove
from heat. Stir in sour cream,
vanilla and nuts. Serve warm or
cold over ice cream.
Donna Gockley
Mohnton
TROPICAL TOPPING
1 cup whipping cream
2 tablespoons confectioners sugar
2 tablespoons orange juice
1 cup toasted shredded coconut
Combine whipping cream, sugar
and orange juice in small mixer
bowl. Beat on high speed until stiff.
Fold in coconut. Refrigerate,
covered, until ready to serve as
topping on ice cream.
BURNT SUGAR CRUNCH SAUCE
2 cups sugar
% cup boiling water
3 tablespoons butter
% cup whipping cream
IVfe teaspoons vanilla extract
Crushed toffee candy
Heat sugar in 12-inch heavy
skillet over medium heat until
sugar begins to melt around edges.
Reduce heat to low. Cook, stirring
constantly, until sugar is com
pletely melted and turns an amber
color. Carefully and gradually stir
in boiling water. Sugar mixture is
very hot and may spatter as water
is added. Stir in butter until well
combined. Cook until slightly
thickened, 3 to 5 minutes. Remove
from heat. Cook 10 minutes. Stir in
cream and vanilla. Refrigerate
several hours. Sauce thickens as it
cools. Spoon over ice cream.
Sprinkle with crushed toffee.
Linda S. Click
Gap
FROZEN BERRY DESSERT
1 package graham crackers, rolled
fine
2 egg whites
1% cups sugar
1 cup cream, whipped
3 tablespoons butter
1 tablespoon vanilla
Kathy M.VanNort
Columbia
2 cups strawberries
Mix crumbs and butter. Press
into serving dish. Put egg whites,
sugar, berries and vanilla in
blender. Blend well. Pour into
mixer bowl and beat at high speed
for 15 minutes. Fold in 1 cup
whipped cream. Put in freezer
until firm.
Mrs. Shirley Lose
Centre Hall
3 eggs
IVz cups sugar
cups flour
IM> teaspoons baking powder
% teaspoon salt
% cup milk
2 tablespoons butter
1 teaspoon vanilla
Beat eggs until light. Add sugar
gradually. Beat until blended.
Resift flour with baking powder
and salt. Heat milk with shortening <
and add to batter. Add vanilla and
pour into greased and floured pans
(2 9-inch pans). Bake 20 to 30
minutes at 350 # F.
Dairy Dishes
MOCHA PECAN SAUCE
Mrs. Samuel C. Brubaker
Seven Valleys
HOT MILK CAKE
Phyllis B. Grantham
Do-it-yourself sundaes are an ideal way to entertain,
especially when there’s a trio of tempting toppings to choose
from.
DRIED BEEF CASSEROLE
1 can cream of mushroom soup
1 cup milk
1 cup grated cheese (sharp)
1 cup uncooked elbow marcaroni
3 tablespoons finely chopped onion
V* pound dried beef
2 hard-boiled eggs, sliced
Cut dried beef into bite-sized
pieces. Stir soup to creamy con
sistency. Add remaining
ingredients except eggs. Fold in
eggs. Turn into buttered 1%-quart
casserole. Store covered in
refrigerator at least 3 to 4 hours or
overnight. Bake at 3SO*F. for 1
hour, uncovered. Serves 4 to 6.
Mary D. Elvis
Coates ville
All of the recipes we’ve been collecting this month use dairy
products. But no matter if the recipe calls for cheese, yogurt, sour
cream, whipped cream or milk, the source of those fresh dairy
products is the same the cow. This recipe from Mrs. Judy
Araway, McClure, reminds us of the ingredients that are needed to
produce the most basic dairy product milk.
Pasture
Grain
Hay
Water
Straw
Calf
Mix above ingredients (alternately in amounts appropriate for
maintenance) to calf. Add water, enough for growth and prevention
of dehydration. Spread straw around to desired consistency this
helps to prevent sticking. Let rise until breeding desired. After
mothering has occurred, apply 2 hands (or 4 metal vacuum cups) to
milk container. Apply gentle pulling/squeezing motion constantly
to allow proper emptying. Chill and serve. Makes a delicious drink.
If you tried to make the scrumptious Strawberry Cream Pie that
was last week’s featured recipe, you may have been a bit confused
when you got to the directions and were told to beat sour cream
with pudding, milk and lemon rind. Unfortunately, we forgot to tell
you how much sour cream. The correct version of the recipe is
printed below. Please clip it and give it a try!
Strawberry Cream Pie
1 graham cracker pie crust t
Vh pints strawberries
1 small package instant vanilla pudding
1 cup sour cream
V« cup milk
2 teaspoons grated lemon rind
2 cups frozen whipped topping
Make graham cracker crust. Beat pudding, milk, sour cream and
lemon rind together. Blend in frozen whipped topping. Put half of
mix on crust and top with halved berries. Cover berries with
remaining mixture. Garnish with whole strawberries and
refrigerate for 3 hours.
HAM STUFFED POTATOES
6 large baking potatoes
V* cup ham
2 tablespoons onion, finely chopped
teaspoon salt
V« teaspoon pepper
2 tablespoons butter
1 V« cup cheese, shredded
Bake potatoes 1 hour or until
done. Cut off one side of potato.
Scoop out hot potato and mix with
ham, onion, salt, pepper and
butter, chopping up potato with
spoon. Pile mixture back into
potato shells. Place in baking dish.
Top with cheese. Bake 15 minutes
or until golden.
Featured Recipe
M-I-L-K
A reader in Myentown
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