(Continued from Page B 8) gourmet cheese potatoes 6 medium potatoes 2 cups shredded Cheddar cheese V 4 cup butter Vk cups sour cream or milk v 3 cup chopped onion 1 teaspoon salt teaspoon pepper Cook potatotes in skin, peel and shred coarsely. In saucepan, melt cheese and V 4 cup butter; remove from heat. Add milk or sour cream, onion and salt and pepper. Fold into potatoes. Place in greased pan. Just before baking, dot with 2 tablespoons butter and paprika. Bake at 250°F. Esther Mae Martin, Myerstown Pauline M. Martin, Maugansville, Md. SOUR CREAM COOKIES >2 cup shortening li 2 cup butter 1 cups sugar, granulated 3 teaspoons vanilla 4 eggs, well beaten 2 teaspoons salt 1 teaspoon baking powder 1 teaspoon baking soda 5V2 cups flour 2 cups sour cream Mix all ingredients together. Drop onto greased cookie sheets and bake at 350°F. for 5 to 7 minutes. Frosting: 1 box confectioner’s sugar * 2 cup butter 2 teaspoons vanilla 2 teaspoons lemon juice 2 tablespoons milk ICE CREAM BARS 3 eggs, separated 1 cup cream V 2 cup sugar Beat egg yolks and add sugar. Beat cream well. Beat egg whites stiff using a clean egg beater every tune. Blend well. Line long cake pan with graham crackers. Pour mixture on top and add another layer of crackers. Put in freezer until firm. Cut in bars. Mrs. David A. Fisher Oxford CHEESECAKE Cream together; 1 pound ncotta cheese 1 pound cream cheese I 1.; cups sugar Add: 6 eggs 1 teaspoonn lemon juice 3 tablespoons flour 3 tablespoons cornstarch 1 teaspoon vanilla Fold in: 1 pint sour cream Bake at 325°F. for 1 hour and 10 minutes. Turn off oven and let cake cool in oven for 2 hours. Use 10-inch spnngform pan. Top with cheeries, pineapple, blueberries or strawberries. CHOPS AND POTATOES 4 pork chops (Vfe inch thick) 4 medium potatoes (4 cups sliced) 2 tablespoons flour 2 teaspoons salt 1/8 teaspoon pepper 2 cups milk 1 tablespoon butter Brown pork chops in skillet and season Peel potatoes and slice thin Combine flour, salt and pepper. Alternate layers of potatoes and flour mixture in a buttered 112-quartI 1 2-quart baking dish. Dot with butter. Lay slices of Velveeta i or any good melting cheese) over potatoes.) Top with pork chops Cover and bake in a moderate oven (375°F.) 45 minutes. Uncover and Cake about 15 minutes or until potatoes are browned. Mrs. Ray Keeny New Freedom Beat The Heat With Refreshing CREAMY POTATO SOUP 4 slices bacon, cut up 3 cups potatoes, diced 1 medium onion, chopped 1 stalk celery (% cup) 1 medium carrot (Vz cup) 4 cups milk 2 teaspoons salt V 4 teaspoon pepper 2 tablespoons flour 2 teaspoons paprika 1 cup sour cream Fry bacon until crisp. Save 3 tablespoons drippings in pan. Add potatoes, celery, carrots and onion and cook until tender. Stir in milk, salt and pepper. Stir together sour cream, flour and paprika. Pour into boiling mixture gradually. Brenda Oberboltzer Ephrata HOMEMADE ICE CREAM 4 quarts milk 2 tablespoons cornstarch 2 tablespoons flour Pinch of salt 4 cups sugar 4 eggs, beaten Heat milk, sugar and salt. Mix the flour, cornstarch and eggs with milk enough to make a smooth paste. Stir into the milk and bring to a boil; add vanilla and cool. One pint cream can be added. Can also use for chocolate; just add instant cocoa as desired. Strawberries can also be used. BAKED CUP CUSTARDS 4 eggs Vz cup sugar Vz teaspoon salt Vicki Biehl Kutztown 4 cups milk Vz teaspoon vanilla Nutmeg, optional Beat eggs slightly. Add sugar, salt and vanilla. Scald milk and pour it slowly over mixture. Stir until thoroughly mixed. Pour into custard cups, filling them % full. Sprinkle with nutmeg if desired. Set cups in a pan and pour hot water around them until it comes to the level of the custard. Bake at 325°F. for approximately 40 minutes or until a silver knife comes out clean when inserted in the center of the custard. Do not let water in pan boil. Custard may also be baked in a casserole. To unmold custards, they must be thoroughly chilled. Serve with whipped cream if desired. Makes 8 custards. COCONUT CREAM TAPIOCA 1 quart milk 1 cup sugar 4 eggs, separated 3 tablespoons minute tapioca V 4 teaspoon salt cup shredded coconut Scald milk in top of double boiler. Add salt and minute tapioca and cook 15 minutes or until clear. Stir frequently. Combine egg yolks, sugar and coconut. Add some of the hot mixture and stir until a smooth paste is formed. Add paste to hot tapioca and continue to cook for 2 minutes, stirring constantly. Pour into a greased baking dish. Cover with a meringue made by adding 4 tablespoons sugar to stiffly beaten egg whites. Sprinkle with coconut. Bake at 300°F. for 15 minutes or until a golden brown. Makes 6 to 8 servings. Ada Dunbar Bangor PEACHES VAVAOOM *2 cup milk '2 cup sliced peaches 1 scoop of vanilla ice cream Combine in blender until thick and foamy. Other fruits in season may be used. Mrs. Salley DSwarey Rebersburg Orpha Ruth King Myerstown Steve Sauder Denver Mattie Lapp Myerstown VANILLA PUDDING 2M> cups sugar % cup flour % teaspoon salt 4 % cups milk 6 egg yolks, beaten 1 teaspoon vanilla Mix together and cook in double boiler, stirring constantly until thick and smooth. For chocolate pudding, add 2 tablespoons cocoa to flour. This may also be used for pies or graham cracker pudding. Naomie Fisher Gap NO-BAKE CHEESECAKE Crumb Mixture: Combine 3 tablespoons melted butter or margarine, % cup graham cracker crumbs, 2 tablespoons sugar and V 4 teaspoon each cinnamon and nutmeg. Press a half cup of mixture into an 8- or 9-inch springform pan. Reserve remaining crumbs for top. 2 envelopes unflavored gelatin 1 cup sugar, divided 2 eggs, separated 1 cup milk 1 teaspoon grated lemon rind 1 tablespoon lemon juice 1 teaspoon vanilla 3 cups (24 ounces) mild cream cottage cheese 1 cup heavy cream, whipped Combine gelatin and % cup sugar in medium saucepan. Beat egg yolks and milk together; stir into gelatin mixture. Place over low heat, stirring constantly until gelatin dissolves and mixture thickens slightly, 3 to 5 minutes. Remove from heat; stir in lemon nnd, juice and vanilla. Beat cot tage cheese on high speed of electric mixer until smooth; stir into gelatin mixture. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites until stiff but not dry. Gradually add remaining V* cup sugar and beat until very stiff. Fold into gelatin mixture. Fold in whipped cream. Turn into prepared pan and sprinkle with reserved crumb mixture. Chill until firm. Makes 12 servings. BANANA SPLIT 2 packages graham crackers, crushed 2 to 3 bananas, sliced * 2 gallon 3-flavored ice cream 1 cup nuts, chopped 1 cup chocolate chips h cup butter 2 cups confectioner’s sugar Iv 2 cups evaporated milk 1 teaspoon vanilla 2 cups whipped cream or 9 ounces frozen whipped topping Press crumbs in llxls-inch pan. Reserve 1 cup for topping. Arrange • banana slices on crumbs. Slice ice cream into half-inch thick slices and put over bananas. Sprinkle chopped nuts over ice cream. Freeze until firm. Melt the chocolate chips and butter. Add sugar and milk. Cook mixture until thick and smooth, stirring con stantly. Remove from heat; add vanilla. Cool chocolate mixture and pour over ice cream. Freeze until firm. Whip the cream. Spread over chocolate and sprinkle with remaining graham cracker crumbs. Remove from freezer about 10 minutes before serving. Regina F. Martin Elizabethtown VANILLA ICECREAM Soak 3 packages unflavored gelatin in 1 2 cup cold water Pour 2 quarts hot milk (scalded) over gelatin Add teaspoon salt, 1 cup brown sugar, 1 cup granulated sugar. Stir until dissolved. Add 4 beaten eggs, 2 tablespoons vanilla and 2V2 cups cream. This makes 4 quarts. Katie F. Stoltzfus Atglen Daily Products BLUEBERRY COFFEE CAKE % cup sugar V« cup soft butter legg l /2 cup milk 2 cups flour 2 teaspoons baking powder Pinch of salt 2 cups blueberries 1 teaspoon vanilla, optional Mix sugar, butter and egg. Stir in milk and add sifted dry ingredients. Blend in blueberries. Pour into greased 9x13-mch pan. Topping: 1 cup sugar % cup flour 1 teaspoon cinnamon Mi cup soft butter Combine and sprinkle over batter. Bake 50 minutes at 350°F. Sue Rennell Shrewsbury PIE FILLING CHEESECUPCAKES 12 cupcake papers 12 vanilla wafers 18-ounce package cream cheese V 2 cup sugar 2 eggs l/ 2 teaspoon vanilla 1 can pie filling Beat eggs until thickening; add sugar. Beat again, add cream cheese. Beat well. Place wafer in cupcake paper. Fill each paper 2/3 full. Bake at 350°F. for 15 to 20 minutes. Let them stand 15 minutes before topping with pie filling. GRAPE-NUT PUDDING 1 quart milk cup flour V* teaspoon salt 1 cup whipping cream % cup sugar 2 egg yolks 2 teaspoons vanilla % cup Grape-nuts Add enough milk to flour to make a smooth, thin paste. Add eggs and salt to paste. Beat. Heat remaining milk and add sugar until almost scalding; stir in paste mixture. Stir constantly until thickened. Cool; fold in vanilla. Add whipped cream and grape-nuts just before serving. Good with bananas on top. Minerva Z. Zimmerman Miffl inburg Ruth Fisher Gap 2 cups milk 1 cup vanilla ice cream 2 cups lime sherbet 1 cup lemon-lime soda Mix all ingredients in blender and beat until frothy. Makes 6 %- cup servings. DORIS’ OLD FASHIONED RICE PUDDING Scald 1 quart milk. Put in a greased (edges) 2-quart pan. Add: cup regular long grain rice Vs cup granulated sugar Vs teaspoon vanilla Pinch of salt Bake in 250°F. oven for 3 hours. Stir 4 tunes in first hour of baking only. Remove from oven and cool 15 minutes. Put in refrigerator to chill before serving. Makes 5 to 6 servings INSTANT CLEARJEL ICECREAM 2*2 cups sugar 3 4 cup instant clearjel mix with sugar 4 eggs 1 container whipped topping 1 tablespoon vanilla 2 quarts milk or enough to fill freezer 3 /4 full. Mix in blender or mixer, then turn in ice cream freezer. Lancaster Farming, Saturday, Jam 27,19ft7 cup raisins, optional Place bread in a IVz-quart baking dish. Mix other ingredients and pour over bread. Bake in a pan of hot water (1-inch deep) until knife comes clean at 350°F. for 40 to 45 minutes. FROSTY STRAWBERRY SQUARES 1 cup flour Vz cup chopped nuts % cup butter V* cup brown sugar Stir together and spread evenly into 13x9-inch pan. Bake at 390°F. for 20 minutes, stirring oc casionally. Remove and cool. Sprinkle % of mixture into the same pan and reserve the remaining mixture. 2 egg whites 2 cups strawberries 1 cup whipping cream % cup white sugar 2 tablespoons lemon juice In large bowl, combine egg whites, sugar, berries and lemon juice. Beat at low speed until mixture begins to thicken, then beat at high speed until peaks form. Fold in whipped cream or whipped topping. Spoon over mixture in pan and top with reserved crumbs. Freeze for 6 hours. Karen Newswanger Parkesburg TUNA NOODLE CASSEROLE 2 cups noodles 1 teaspoon salt 17-ounce can tuna fish 110-ounce can cream of mushroom soup Vi cup milk 1 package frozen peas or 2 cups canned peas V« cup bread crumbs Cook noodles. Grease casserole dish. Arrange tuna, noodles, peas and mushroom soup in layers. Mix in Vi cup milk. Top with bread crumbs. Bake in 350°F. oven for 35 minutes. ANGEL CREAM CAKE 3 to 4 quarts vanilla ice cream */2 white angel food cake 2 egg whites 3 4 cup sugar 1 cup strawberries Cube angel food cake into Vinch squares. Soften ice cream and beat with mixer until smooth and creamy. Add cubed cake. Mix thoroughly. Pour into 9x13-inch cake pan. Beat egg whites with sugar until stiff. Fold in strawberries. Spread on top of ice cream mixture. Place in freezer until partially or com pletely frozen. (Turn to Page Bll) Marie Sarver Millerstown Shirley Morse Canton Kathryn Byler Belleville