Daily Recipes
(Continued from Page B 9)
TIN ROOF ICE CREAM PIE
i 4 cup peanut butter
l 4 cup corn syrup
2 cups honey and nut corn flakes
cereal
1 quart vanilla ice cream; softened
slightly
Chocolate syrup
3 tablespoons chopped salted
cocktail peanuts
Stir together peanut butter
com syrup in medium sized mixing
bowl. Add cereal and stir until well
coated. Press evenly in 9-inch pie
pan. Chill.
Scoop softened ice cream into
crust Freeze until firm. Remove
from freezer 10 minutes before
serving. To serve, top with
chocolate syrup and sprinkle with
peanuts. Add whipped topping and
a cherry if desired.
Mrs. Doris Dibert
Everett
CREAMY RICE PUDDING
3 4 cup sugar
2 cups milk
2 tablespoons cornstarch
V 4 teaspoon salt
2 egg yolks, beaten
2 cups cooked regular rice
1 tablespoon butter
1 teaspoon vanilla
Ground nutmeg
Combine sugar, cornstarch and
salt in a 1%-quart casserole or
bowl. Gradually add milk and stir
until mixed. Microwave on high for
8 minutes or until mixture comes
to a boil and thickens, stirring
every 2 minutes.
Stir a small amount of hot
mixture into egg yolks. Im
mediately pour yolk mixture back
into remaining hot mixture,
blendmg thoroughly.
Microwave at high setting 2
minutes; stir after 1 minute. Fold
in rice, butter and vanilla. Cover
with plastic wrap. Sprinkle with
nutmeg; chill. Makes 6 servings.
Mrs. W. R. Sherwood
Lake Ariel
COTTAGE CHEESE PIE
1 cup cottage cheese
2 tablespoons cream
1 tablespoon butter
*2 teaspoon salt
3 4 cup sugar
2 tablespoons flour
1 cup milk
legg
1 lemon
19-inch pie crust
Grind rind and juice lemon. Put
all ingredients in blender. Blend,
then pour into pie crust. Bake at
375°F until brown and thick.
Bonita Bair
Spring Run
PUDDING DELIGHT
Crust: Mix 2 cups flour, 2 sticks
butter and a half cup chopped
pecans. Press into 9x13-inch pan.
Bake at 350°F. for 25 to 30 minutes.
Cool
Blend 8 ounces cream cheese, 1
cup confectioner’s sugar, 1 cup
whipped topping. Spread over
crust. Mix 3 3-ounce packages
pudding, any flavor, with 4Vfe cups
milk. Spread over cheese layer.
Chill, then spread 1 cup whipped
topping over pudding. Garnish
with cherries, coconut, and/or
chocolate chips. Any one topping
can be used on what
goes with the pudding you use.
Colleen Sheaffer
Kirkwood
SPINACH PIE
1 package frozen spinach, chopped
3 eggs
1 1 cups cottage cheese
Parmesan cheese
Thaw spinach. Squeeze out some
of the juice Beat eggs. Mix all but
cheese together. Pour in pie pan
•nd top with Parmesan cheese
Bak** 30 minutes at 350°F.
Wilmale Thomas
Carlisle
BUTTER PECAN ICE CREAM
2 quarts milk
2 cups brown sugar
6 junket tablets (dissolved)
2 teaspoons black walnut flavoring
1 quart cream
1 3-ounce box butter pecan instant
pudding mix
4 eggs
2 cups chopped pecans
V 3 cup margarine
Pinch of salt
Heat milk and sugar to
lukewarm. Remove from heat and
add the junket tablets and
flavoring. Let set. In a blender or
with a beater, mix eggs, cream
and instant pudding. Add to the
milk. Freeze until partially thick in
a freezer. Brown the margarine,
pecans and salt. Add to the ice
cream and continue to freeze.
Jean Reichard
Mohrsville
ASPARAGUS CASSEROLE
2 15-ounce cans asparagus spears,
drained
2 cups cracker crumbs
1 can cream of mushroom soup
1 cup milk
2 cups grated cheddar cheese
3 tablespoons butter
Spread half of the cracker
crumbs on bottom of IlxBx2-inch
casserole dish. Distribute
asparagus spears evenly over
crumbs. Combine milk, cheese and
soup; pour over asparagus.
Sprinkle remainder of cracker
crumbs over milk mixture. Top
with butter which has been cut into
small chunks. Bake at 350°F. for 20
minutes or until mixture bubbles
through the crumbs.
Joe Zimmerman
Frederick, Md.
VELVETY CUSTARD PIE
4 slightly beaten eggs
Vz cup'sugar
V 4 teaspoon salt
1 teaspoon vanilla
2M> cups milk, scalded
1 9-inch unbaked pastry shell (roll
out dough to little less than 1/8
inch)
Thoroughly mix eggs, sugar, salt
and vanilla. Slowly stir in hot milk.
At once, pour into unbaked pastry
shell. (To avoid spills, fill at oven.)
Dash top with nutmeg. Bake in
very hot oven 475°F. for 5
minutes; reduce heat to 425°F. and
bake 10 minutes longer or until
knife inserted halfway between
center and edge comes out clean.
Cool on rack. Serve cool or chill.
Note: bakes in 15 minutes. Crust
isn't soaked 1
Mrs. R.L. Arnold
Purchellville, Va.
YUMMY CRUSTLESS
CHEESECAKE
4 8-ounce packages cream cheese
2 cups sugar
1 stick butter
4 eggs
‘z cup all-purpose flour
Juice of 1 lemon
1 teaspoon vanilla
1 pint sour cream
In large bowl, mix cream cheese
and butter until well blended. Add
all other ingredients and beat at
medium speed of mixer for 20
minutes or until light and creamy.
Pour into buttered 9-inch
springform pan and bake in a slow
oven (325°F.) for 1 hour. Turn off
oven and let cake stand in oven for
2 hours. Remove sides of pan after
cake has cooled. Chill in
refrigerator several hours or
overnight.
Mrs. Thomas C. Ford
Pittsburgh
RICE PUDDING
Place in double boiler
4 cups milk
'■i cup rice
‘a teaspoon salt
‘4 teaspoon baking soda
Cook until soft. Then beat one
egg and stir into rice mixture while
still on heat Remove from heat
and add
‘j cup sugar (or to taste I
1 teaspoon vanilla
Mrs. Carol Hoch
Berrysburg
CHOCOLATE DESSERT
36 chocolate sandwich cookies
1 stick butter, melted
Crush cookies. Mix with butter
and press into 13x9-mch pan. Chill.
1 8-ounce package cream cheese,
softened
Va cup peanut butter
1 cup confectioner’s sugar
1 12-ounce container whipped
topping
1 small package vanilla instant
pudding
1 small package chocolate instant
pudding
2 3 /4 cups milk
Combine cream cheese, peanut
butter and confectioner’s sugar.
Beat until fluffy Stir in 1 cup
whipped topping. Spread over
crust. Chill.
Combine pudding mixes and
milk. Beat 2 minutes with mixer.
Pour over cream cheese mixture.
Spread remaining whipped topping
over pudding. Refrigerate.
Deborah L. Martin
Gap
STRAWBERRY ICE MILK
2 3-ounce packages strawberry
flavored gelatin
2 cups water
2 cups sugar
Juice of 1 lemon
6 cups milk
Boil water and sugar together
for a minute. Remove from heat.
Add lemon juice and gelatin and
cool, but do not chill. Add milk.
Pouf into a 4-quart freezer can and
freeze with 1 part of salt to 6 parts
ice.
Anna Mary Hoover
Shippensburg
LIGHT NO-BAKE CHEESECAKE
3 large or 6 small graham crackers
2 tablespoons sugar
“-4 teaspoon mace (nutmeg can be
used)
1 lightly greased 8-inch springform
pan
Crush crackers to make crumbs.
Add sugar, mace and blend. Set
aside.
2 enveloped unflavored gelatin
IV2 cups milk
1 large lemon (should make v 4 cup
juice and 2 teaspoons grated rind)
3 /4 cup sugar
1 teaspoon vanilla extract
3 eggs, separated
teaspoon salt, optional
1 pound (2 cups) cottage cheese
Sprinkle gelatin over 1 cup of the
milk that has been placed m a
saucepan. After gelatin has sof
tened, add v 2 cup of the sugar and
salt. Bring to a boil. Lower heat
and slowly add the egg yolks that
have been slightly beaten. Cook at
low heat 2 additional minutes.
Remove from heat and add
vanilla
Place cottage cheese in blender
and slowly blend in remaining 1 2
cup milk. When well mixed, slowly
add cooked gelatin mixture and
then lemon juice (If capacity of
blender is small or no blender is
available, this step can be done
with a bowl and beaters.)
When well blended, pour mixture
into large bowl, add grated lemon
rind, cover and set in refrigerator
for about 30 minutes. Stir oc
casionally until mixture will
mound on a spoon. It will be slighly
thickened.
Beat egg whites until stiff but not
dry and gradually add remaining
*4 cup sugar; beat until very stiff
Fold into gelatin mixture
Sprinkle half crumb mixture into
spnngform pan. Slowly pour
gelatin mix over crumbs. Sprinkle
remaining crumbs over top. Chill
until firm overnight is best.
Cover and refrigerate until ser
ving.
Note If spnngform pan is not
available, cake can be made by
pouring into pre-baked 9-mch pie
shell and sprinkled with half
crumb mixture Finish as above
A quick senvng method is to
pour gelatin mixture into a bowl
and serve as a pudding, with or
without crumbs. Finish as above,
but will set firm enough to serve in
2 to 3 hours
Mrs. William Hoag
Malvern
Lancaster Farming, Saturday, June 27,1987-811
CINNAMON BUTTERMILK
COFFEE CAKE
Buttered 9-mch square pan
2 cups sifted flour
2 cups firmly packed light brown
sugar
Vi cup (1 stick) butter
v 3 cup sifted flour
1 teaspoon baking soda
1 teaspoon cinnamon
legg
1 cup buttermilk
1 z cup chopped nuts
Mix flour and brown sugar. Cut
butter in until mixture resembles
coarse meal. Set aside 3 -4 cup of
this mixture to be used for topping.
To remaining flour mixture, add ‘s
cup flour, baking soda and cin
namon. Mix well. Then add egg
and buttermilk. Mix only until dry
ingredients ae well moistened.
Pour into pan. Mix the M cup sugar
mixture that was set aside and the
chopped nuts; sprinkle over the
top. Bake at 350°F. for 50 to 55
minutes. Cool in pan and cut.
Susan W. Burnette
Upperco, Md.
CREAMY RICE PUDDING
1 cup long gram rice
3 cups water
l /z teaspoon salt
Boil rice in salt water until all
the water boils away. Be sure to
cook slowly. Then add:
6 cups milk
V 2 to % cup sugar
Cool slowly until thickened. Add
1 cup raisins at the end of cooking
time. When thickened, remove
from heat. Add 1 teaspoon vanilla.
Pour pudding into a dish and
sprinkle with cinnamon.
COFFEE ICE CREAM CRUNCH
l/ 2 cup butter, softened
3 /4 cup firmly packed brown sugar
2V 2 cups crisp rice cereal
1 cup flaked coconut
v 2 cup chopped pecans
‘-i gallon coffee ice cream, sof
tened
Cream butter; gradually add
brown sugar, beating until light
and fluffy. Stir in next 3
ingredients. Spread half of crumb
mixture in a greased 13x9x2-inch
pan. Spread ice cream evenly over
crumb mixture; top with
remaining crumb mixture. Cover
and freeze until firm. Let stand at
room temperature 5 minutes
before slicing. Makes 15 servings.
Susan R. Barbour
Newark, Del.
CHOCOLATE SWIRLED
PEANUT BUTTER SQUARES
2 cups unsifted flour
1 cup packed brown sugar
*2 cup butter
1 cup peanut butter
' 3 8-ounce packages cream cheese
I*2 cups granulated sugar
3 4 cup peanut butter
6 eggs
1 tablespoon vanilla
3 cups heavy cream, whipped
1 cup chocolate sauce
In bowl, stir together flour and
brown sugar. Using pastry blen
der, cut in butter and 1 cup peanut
butter until coarse crumbs form.
Press crumb mixture into bot
tom of 2 jelly roll
pans. Bake in 350°F. oven for 12 to
15 minutes or until browned. Cool
on racks
In large bowl using mixer at
medium speed, beat together
cream cheese, sugar and 3 /4 cup
peanut butter Add eggs and
vanilla. Beat until smooth. Fold in
whipped cream.
Spread cream cheese mixture
over each cooled crust. Drizzle
chocolate sauce evenly over each
cream cheese layer. Swirl with
metal spatula to create a marbled
effect
Cover and freeze 6 hours or until
firm Serve frozen or partially
thawed Cut each panful into 18
squares Makes 36 servings
Esther Mae Martin
Pine Grove
BETTER THAN SEX CAKE
Crust:
1 cup flour
1 cup chopped pecans
1 stick butter
Press in 13x9-inch pan. Bake 20
minutes at 350°F. Mix:
1 cup confectioner’s sugar
18-ounce package cream cheese
6 ounces whipped topping
Spread on cooled crust. Beat;
1 small package instant vanilla
pudding
1 small package instant chocolate
pudding
3 cups milk
1 teaspoon vanilla
Spread on previous layer. Chill.
Mrs. Patricia Wolf
Dillsburg
REFRIGERATOR
MASHED POTATOES
5 pounds or 9 large potatoes
2 3-ounce packages cream cheese
1 cup sour cream
2 tablespoons butter
2 teaspoons onion salt
V 4 teaspoon pepper
Cook potatoes, dram and mash.
Add remaining ingredients, beat
well. Store covered in refrigerator.
Keeps up to 2 weeks. When ready
to use, place desired amount in
greased casserole. Add milk if too
stiff. Can also be frozen. Dot with
butter. Bake at 350°F. for 30
minutes. Serves 12.
Peel and dice 5 large potatoes.
Add enough water to boil. Add 1
pound hamburger and 2 teaspoons
salt. Bring to boil, reduce heat to
simmer. Simmer until potatoes are
soft and hamburger is cooked. Add
milk to preferred consistency.
Chopped garlic may be added after
soup is removed from heat. Serve
with crackers.
Mary Musser
Lebanon
ICE CREAM FOR 10-QUART
3 quarts milk
V-k quarts cream
Ms teaspoon salt
4 cups sugar
3 tablespoons vanilla
Heat ingredients to lukewarm.
Then add:
2 small boxes instant vanilla
pudding (mix according to
directions, using 1 quart cold milk)
12 junket tablets, dissolved in X/ 2
cup water
Pour into freezer Pack freezer
into crushed ice for 35 to 45
minutes. Freeze in 4 parts ice to 1
part salt until dasher is hard to
turn
CHEESE ROLL
I*2 pounds sharp cheese
1 1 z pounds Swiss cheese
1 pound cream cheese
1 large onion
Ground celery (3 stalks)
1 package onion soup mix
Grate cheese. Mix cream cheese
in after combining other
ingredients. Make into rolls. Roll
in finely chopped nuts and parsley.
Sadie Huyard
Gordonville
1 package graham crackers,
crushed
‘4 pound butter
l z teaspoon gelatin, unflavored
1 teaspoon confectioner’s sugar
Mix together and put in pan Let
set for 20 minutes
Filling:
1 package prepared whipped
topping
18-ounce package cream cheese
1 2 cup confectioner’s sugar
Mix together and put over top of
graham crackers. Top with your
favorite thickened fruit or pie
filling
Rose Ann Martin
Ephrata
POTATOSOUP
Mary Byler
Belleville
FREEZER
Lois Martin
Ephrata
FRUIT DELIGHT
Lois Martin
. Myerstown