Make Daily Products Part Of Biety Meal
June Dairy Month is coming to a
close for another year, but we have
lots of recipes to share again this
last week of the month. As in
previous issues, this week’s Home
on the Range offers pudding,
beverage, entree and dessert
recipes that will fill your recipe
box to overflowing.
While we’ve encouraged you to
concentrate on incorporating
REAL dairy products into your
meals during June, we’d like you to
make it a year round habit. You’ll
benefit by meeting your body’s
need for calcium and from the
great taste dairy products provide.
So next time you reach for a non
dairy imitation, put the fake aside
and go for the REAL thing,
whether it is butter, ice cream,
whipped cream or milk.
PEACH DUMPLINGS
Vz cup sugar
Vz cup water
\Vz cups all-purpose flour
teaspoons baking powder
V« teaspoon salt
cup butter
% to % cup milk
4 medium-size fresh peaches,
pared and halved
cup sugar
1 teaspoon cinnamon
Milk or half and half
Preheat oven to 375°F. Combine
Vz cup sugar and Vz cup water in a
small saucepan; bring to a boil.
Whisk to dissolve sugar; set aside.
Combine flour, baking powder and
salt in a small deep mixing bowl;
whisk to blend. Cut in butter until
mixture resembles coarse meal.
Gradually add milk, mixing with a
fork, until flour is moistened.
Gather up dough with fingers and
press into a ball. Roll dough on
lightly floured surface to a 10x20-
inch rectangle. Cut into 8, 5-inch
squares. Place a peach half on
each. Combine V* cup sugar and 1
teaspoon cinnamon; sprinkle 1
heaping teaspoon on each peach.
Brihg opposite comers of pastry to
center; pinch edges to seal. Place
in a buttered 2-quart shallow
baking dish; pour sugar and water
mixture around dumplings. Bake
30 to 35 minutes or until lightly
browned. Serve warm with milk or
half and half.
Variation; Substitute pared
apple halves or thirds for peaches.
BUTTERSCOTH PUDDING
1% quarts milk
1 cup molasses
1 cup brown sugar
1 cup flour
Vz cup water
1 tablespoon butter
1 tablespoon vanilla
5 eggs
Heat milk. Beat eggs and add
remaining ingredients. Mix into
boiling milk. Stir and reduce heat
until pudding thickens.
Verna Zimmerman
Danville
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-
18-
Bone On The Range
COCONUT CREAM DESSERT
70 Ritz crackers
V* pound butter
Vz gallon vanilla ice cream
IVz cups milk
2 3-ounce packages instant coconut
cream pudding
Whipped topping
Crumb crackers, reserving Vz
cup for topping. Melt butter and
drizzle over crumbs in bottom of
9x13-inch pan. Let set. Put softened
ice cream in large mixing bowl,
add milk and beat until smooth.
Add pudding and beat again until
smooth. Pour in pan on top of
cracker crumb mixture.
Refrigerate (do not freeze) until
mixture hardens. Top with
whipped topping and sprinkle with
reserved crumbs. Serves 12 to 15.
Janet Miller
Reinholds
ICE CREAM PUDDING
90 Ritz crackers, crushed
V* cup butter, melted
Mix together. Press crumbs into
sides of dish and save Vz cup for
top.
Mix together with electric mixer
Vz gallon vanilla ice cream or ice
milk, 1 small box instant coconut
cream pudding (or other flavor), 1
small box instant vanilla pudding
and cups milk.
Makes 2 regular size bowls or 1
large size. Top with remaining
crumbs. Refrigerate.
Mrs. Joyce Zimmerman
Reinholds
YUM-YUM DESSERT
60 Ritz crackers, crushed
V* pound butter
2 quarts vanilla ice cream
IVz cups milk
2 packages instant pudding, any
flavor
Whipped topping
Crush crackers and mix with
butter. Press into an oblong dish.
Beat milk with ice cream in large
bowl until smooth. Beat in instant
pudding. Pour mixture on top of
cracker crumbs. Refrigerate to
set. Top with whipped topping to
serve.
CHOCOLATE CHIP ICE CREAM
2 quarts milk
4 tablespoons gelatin
3% cups sugar
2 tablespoons vanilla
V* teaspoon salt
1% to 2 quarts light cream
Soften gelatin in 1 quart milk,
then heat until dissolved. Remove
from heat, add rest of milk and
other ingredients. Freeze before it
jells.
Melt together IMs squares un
sweetened chocolate, 2 tablespoons
sugar, 1 tablespoon margarine.
Pour on top of freezer when ice
cream is almost done. Crank to
form chips. Use a 6-quart freezer.
Mary Ann Carman
Roaring Spring
Recipe Topics
Garden-Fresh Vegetables
Refreshing Summer Fruits
Summer Sippers
SCALLOPED POTATOES
5 cups potatoes, sliced
2 tablespoons flour
1 teaspoon salt
Dash of pepper
Vz pound Velveeta cheese, cubed
V< cup milk
Vi cup chopped onion
Vi cup chopped green pepper
Place potatoes, salt, flour and
pepper in bag. Shake to coat
potatoes. Heat cheese in milk. Add
peppers and onions. Put potatoes
in a 9x13-inch pan. Pour milk
cheese mixture over top. Bake at
350*F. for 50 minutes.
PEACHES AND CREAM
CHEESE PIE
% cup flour
1 teaspoon baking powder
Vi teaspoon salt
1 3V4-ounce package vanilla
pudding mix (not instant)
3 tablespoons softened margarine
legg
Vz cup milk
115-ounce can sliced peaches, well
drained (reserve juice)
1 8-ounce package softened cream
cheese
Vz cup sugar
3 tablespoons juice
Combine in a large bowl flour,
baking powder, salt, pudding, mix,
butter, egg and milk. Beat 2
minutes. Pour into 9-inch buttered
pie pan. Place drained peaches
over batter. Combine in small
bowl, cream cheese, sugar and
juice. Beat 2 minutes. Spoon on top
of peaches 1 inch from the edge.
Mrs. Samuel S. King
Drumore
SCALLOPED POTATOES
4 cups thinly sliced potatoes
Vi cup sliced onion
1 cup Cheddar cheese, grated
1 can mushroom soup mixed with 1
cup milk
.Salt and pepper to taste
In a lightly-greased casserole
dish, arrange a layer of sliced
potatoes, some onions, soup and
milk mixture and sprinkle with
cheese. Repeat until all
ingredients are used. Bake in
350*F. oven for 1 hour or until done.
Betty Evans
Peqnea
SCUPSALAD
1 cup sour cream
1 cup crushed pineapple with juice
1 cup small marshmallows
(colored ones look better)
1 cup mandarin orange segments,
drained
1 cup coconut
Mix all ingredients together
thoroughly and let set at least six
hours so coconut absorbs juices. To
double, use a 16-ounce can of
pineapple, a pint of sour cream,
and a large can of mandarin
oranges. Double the rest of the
ingredients.
Note a large punch bowl looks
nice at a party or picnic. It gives a
festive look.
4 eggs
7 tablespoons sugar '
1 teaspoon vanilla
Pinch of salt
2 cups milk
Beat eggs. Add sugar and salt.
Add milk last. Bake in moderate
oven.
Dorothy Hoffmaster
Conestoga
Patricia Potter
Washington Boro
Catherine Dumas
Durham, Ct.
CUSTARD PIE
Fannie Stoltzfus
Honey Brook
Peaches and cream supreme! A dumpling delight served
with cold, fresh milk.
PARTY PUNCH COOLER
1 quart milk
1 quart sherbet, any flavor
1 quart vanilla ice cream
3 cups pineapple juice
2 cups orange juice
' 3 teaspoons lemon juice
Soften ice cream and sherbet.
Combine all ingredients in a large
punch bowl; serve immediately.
An ice ring made of equal parts of
pineapple juice, orange juice and
water may be used if desired.
Flavor of sherbet determines
punch color. Serves 20.
Glenda Brubaker
Quarryvllle
VANILLA ICE CREAM
8 eggs, beaten
2 cups sugar
1 tablespoon vanilla
2 cans evaporated milk
1 pint milk
1 pint rich cream
1 tablespoon plain gelatin
Heat milk, but do not boil. Stir
gelatin into a half cup cold water
and add to ice cream. Makes 6
quarts ice cream.
AndyStoltzfus
Honey Brook
MINTS
1 pound confectioner’s sugar
3 ounces softened cream cheese
Mix together, adding a half
teaspoon of any kind of flavoring
and any pastel color. Make small
balls and press with a fork. Makes
70 pieces.
Mrs. Tina Wilkinson
Gettysburg
A new dairy princess took the reigns in Lancaster County this
week as State Dairy Princess Pamela Kindig gave up her Lan
caster County title. Pam will continue to serve as state princess
until the state pageant in September.
The following casserole recipe is one Pam suggests for enjoying
butter, cheese, milk and sour cream! For a story about Lancaster
County’s dairy princess pageant and the new princess, Nanette
Bushong, turn to the story in this section.
h 2 cup onion, chopped
3 tablespoons butter
1 pound mushrooms, sliced
2 tablespoons flour j
1 cup sour cream
4 tablespoons milk
2 teaspoons parsley
Nutmeg
Salt and pepper
cup cheddar cheese, grated
Saute onion and 3 tablespoons butter. Add mushrooms and saute
until brown. Add flour to thicken. Turn off heat and add: sour
cream, milk, parsley, salt and pepper. Sprinkle with cheddar
cheese Place in greased casserole dish. Bake at 350°F. for L 2 hour
Serves 6
FLUFFY TAPIOCA PUDDING
1 quart milk
5 tablespoons minute tapioca
% cup sugar
4 eggs, separated
1/8 teaspoon salt
1 teaspoon vaniUa
Mix tapioca, salt, cup sugar
and milk; add beaten yolks. Beat
egg whites until foamy. Gradually
add V* cup sugar, beating to soft
peaks.
Cook tapioca mixture over
medium heat to a full boil, stirring
constantly. Gradually add to
beaten whites, stirring quicky just
until blended. Stir in vanilla. Cool
20 minutes and stir. Serve warm or
chilled. You can also add Vi cup of
crushed, drained pineapple or %
cup coconut.
SETTLER’S CORN CASSEROLE
4 cups com, cooked
2 eggs, beaten
1 cup light cream
Vi cup saltine cracker crumbs
1 teaspoon seasoned salt
Vfc teaspoon pepper
1 2Ms-ounce can sliced ripe olives,
optional
V« pound sliced Swiss cheese
6 bacon strips
To beaten eggs, add cream,
cracker crumbs, salt, pepper,
olives and com. Spoon into a
greased 2-quart casserole. Top
with bacon and cheese. Bake at
350*F. for 30 to 40 minutes.
Ms. Collen M. Ingalgo
Girardvllle
Featured Recipe
Mushroom Casserole
Deluxe
Mrs. Mildred G. Klrst
Fredericksburg
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