Quench Your Thirst With Summer Sippers
It’s 100 degrees and the humidi
ty is suffocating. But the work
doesn’t stop on the farm just
because the weather is more suited
for swimming than chores.
When the temperatures soar and
your crowd turns to you for thirst
relief, serve them a variety of
refreshing beverages. Frosty
drinks from ice cream treats to fruit
punches will hit the spot. Below
are some easy-to-make sugges
tions you’ll want to try on the next
steamy day. Chances are, you
won’t have to wait too long!
QUICK ICED TEA
'A cup iced tea mix
2 tablespoons lemonade mix
l A gallon cold water
Refrigerate. Add ice cubes
when serving if desired.
Maybell Marushak
Laurys Station
CHERRY VANILLA PUNCH
1 pint vanilla ice cream, softened
13-ounce package cherry-flavored
gelatin
4 cups cold milk
Beat ice cream and gelatin with
a mixer or blender until smooth-
Add 2 cups milk. Beat just until
foamy. Add remaining milk. Serve
at once. Makes 8 8-ounce servings.
Mrs. Thelma Gavlak
Acme
APPLE MILK
'A cup apple juice
A cup buttermilk
'A teaspoon lemon juice
Dash of cinnamon
In blender, place all ingredients,
cover and blend 13 seconds at high
speed. Pour in glass and serve.
Josie Sparta
Hammonton, NJ.
CHOCOLATE MONKEY
'A cup chocolate milk
1 teaspoon vanilla
1 small banana, cut up
2 ice cubes
In blender, place chocolate
milk, vanilla and banana chunks.
Cover and blend until smooth.
Through hole in lid of blender, add
ice cubes one by one while blender
is running until mixture is smooth.
Pour in glass and serve.
Josie Sparta
Hammonton, NJ.
PINEAPPLE-LIME
COCKTAIL
1 lime
I pint pineapple juice
Combine and chill.
Recipe Topics
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
August
1-
8-
15«-
Borne On The Range
RAZZLE-DAZZLE
RASPBERRY SHAKE
'A cup apricot nectar
V 4 cup lemonade
1 cup vanilla ice cream
'A cup fresh or frozen raspberries,
partially thawed
2 ice cubes
In blender, blend apricot nectar,
lemonade and ice cream until
smooth. Add berries and ice cubes,
blend again. Chill glasses before
serving.
HAWAIIAN COOLER
1 can frozen pineapple-grapefruit
juice
1 can frozen pineapple-orange
juice
Pour over ice cubes in large
punch bowl. Add one 28-ounce
bottle ginger ale; top with pineap
ple chunks and cherries.
Betty Biehl
Mertztown
1 cup milk
1 cup unsweetened pineapple juice
1 teaspoon grated orange peel
1 large seedless orange, peeled and
sectioned
1 banana, peeled and sliced
‘/« cup honey
Vi teaspoon almond extract
Blend milk, pineapple juice,
orange peel and sections, banana
slices, honey and almond extract in
blender until smooth. Pour into
9-inch square baking pan. Partially
freeze, about 45 minutes. Spoon
into chilled glasses Garnish with
candy orange slices, if desired.
SUMMER COFFEE COOLER
2 large scoops ('/j cup each) coffee
ice cream
2 tablespoons frozen orange juice
concentrate
2 cups cold milk
Beat together ice creaem and
orange concentrate in a blender or
with a mixer until smooth. Stir in
milk. Pour into chilled glasses.
Garnish with scoops of coffee ice
cream, if desired. Serve immedi
ately.
RASPBERRY
YOGURT SHAKE
1 cup raspberry yogurt
‘/j cup frozen raspberries in syrup,
partially defrosted
2 cups cold milk
Beat together yogurt and rasp
berries in a blender or with a mixer.
Stir in milk. Pour into chilled glas
ses. Garnish with fresh strawber
ries, if desired. Serve immediately.
Betty Biehl
Mertztown
Relishes and Chutney
Pickles
Jams & Jellies
Josie Sparta
Hammonton, NJ.
FRUIT FRAPPE
PEANUT BUTTER
MILKSHAKE
1 egg
1 cup milk
3 to 4 tablespoons chocolate syrup
3 tablespoons peanut butter
4 scoops ice cream, vanilla or
chocolate
Blend egg in blender. Add other
ingredients and blend well.
Dot Weiland
Bath
BLENDED ORANGE SWIRL
2 ounces orange concentrate (fro
zen orange juice)
'A cup milk
'A cup water
6 ice cubes
3 tablespoons sugar (may substi
tute Equal or Sweet and Low)
'A teaspoon vanilla
Combine ingredients in order, in
blender. Blend until ice has
melted. Makes 2 to 3 delicious ice
milk-orange drink servings.
Mary White
GRAPE JULIUS
3 /< cup grape juice concentrate
154 cups cold milk
'/< cup sugar
'A teaspoon vanilla
9 ice cubes
Put all ingredients in blender on
high speed until ice is crushed
(about 25 seconds). Serve immedi
ately. Serves 3.
Donna Gockley
Mohnton
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. Fla
vor of sherbet determines punch
color.
MAUI MILK PUNCH
I'A quarts vanilla ice cream,
softened
3 cups chilled pineapple juice
'A cup orange juice
1 tablespoon lemon juice
4 cups cold milk
Gradually add fruit juices to ice
cream, beating constantly. Blend
in milk, beating well. Makes 3
quarts.
Chris McGillvray
Hanover
PURPLE PEOPLE COOLER
14 pint vanilla ice cream
1 6-ounce can frozen grape juice
concentrate
1 envelope (1.25 ounces) vanilla
instant breakfast mix
2 cups milk
2 tablespoons fresh lemon juice
Extra vanilla ice cream
Beat ice creanl in blender or
with electric mixer, add grape
juice and instant breakfast mix.
Add milk and lemon juice. Pour
into frosted glasses. Top with extra
ice cream.
Mrs. Judy Araway
Cold milk provides the .
colorful coolers, from left, Raspberry Yogurt Shake,
Fruit Frappe and Summer Coffee Cooler.
SUMMER EGGNOG
A cup sugar
A teaspoon salt
3 slightly beaten egg yolks
1 quart milk
'/• teaspoon salt
3 egg whites
A cup sugar
'A teaspoon vanilla
Combine 'A cup sugar, % teas
poon salt and egg yolks in heavy
saucepan. Slowly stir in 2 cups
milk. Cook until the mixture
begins to coat spoon. Stir constant
ly. Gradually stir m remaining
milk; cool. Add 'A teaspoon salt to
egg whites and beat until foamy.
Gradually add remaining 'A cup
sugar and beat until soft peaks
form; add vanilla and fold into cus
tard mixture. Chill for several
hours. Ladle into punch cups. Trim
with mint sprig or fruit.
Featured Recipe
This week’s featured recipe comes from Lynn Clint and Rhonda
Schember of Erie. These two women, former extension agents in
Erie County, have combined their talents in a free-lance enterprise.
Together, these two home economists write a newspaper column
and teach a few classes. Their free-lance schedule allows them to
spend more time with their growing families, a benefit that
prompted them to quit their full-time jobs with the Extension Ser
vice. To learn more about them, turn to page 82.
The recipe below for Chocolate Cherry Cake is one of their
favorites.
Chocolate Cherry Cake
118 'A -ounce box prepared Devil’s Food cake mix (with pudding in
the mix)
3 eggs
1 21-ounce can cherry pie filling
1 teaspoon almond extract
Glaze:
'/> cup milk-chocolate chips
1 tablespoon butter, softened
1 to 2 tablespoons milk
'A cup powdered sugar
Grease and sugar coat a 12-to 14-cup fluted microwave cake pan.
In large bowl, blend first four ingredients until moistened. Beat 2
minutes at highest speed of electric mixer. Pour into pan. Micro
wave on high 12 to 13 minutes, rotating pan every 5 minutes during
cooking time.
Cool upright in pan for 10 minutes; turn out onto serving plate.
Cool completely.
In a 2-cup glass measure, microwave first 3 glaze ingredients for
2 minutes or until chips melt. Add additional milk if necessary for
glaze consistency. Spoon over cooled cake. Garnish with maraschi
no cherries around top.
BANANA ORANGE FROSTY
2 ripe, medium bananas, peeled
and frozen
1 egg
l'/j cups plain yogurt
'A cup orange juice
1 tablespoon wheat germ
1 teaspoon vanilla extract
Slice bananas into blender. Add
remaining ingredients. Whir until
blended. Makes 2 servings. Note:
Freeze peeled bananas in plastic
bag.
FRUIT SHAKE
1 pint fresh or frozen fruit
8 ice cubes
'A cup sugar
'A teaspoon vanilla
1 quart milk
Blend in blender about 30 sec
onds. Serve.
Galyn Andrew Musser
Manheim
(Turn to Page B 8)