16-Lancaster Farming, Saturday, Juna 18, 1988
Bl
Whether Traditional
Or Trendy, Dairy
Recipes Taste Great
Those yummy dairy recipes
keep coming. Wilh the wide varie
ty that our readers send, there is no
doubt that creative 'ideas never
end.
Try these. And remember,
you’re getting more than good
taste when you use real dairy pro
ducts, you’re getting needed nutri
tion from nature’s most perfect
food —milk.
YUM YUM PUDDING
Line a dish with graham cracker
crumbs.
Mix:
1 large package instant vanilla
pudding
3'/: cup milk
Add:
'A gallon ice cream
Mix thoroughly. Pour into dish
lined with crumbs. Frcc/c until
ready to use.
Joanne Musscr
LiUt/
PANCAKES
1 cup flour
2 teaspoon sugar
1 teaspoon baking powder
'A teaspoon soda
1 egg
VA cup milk
2 tablespoons oil
Mix in blender. Heat 1 tables
poon of oil on griddle. Fry on
griddle until lightly browned on
both sides.
Joanne Musser
Lititz
AUNT EDNA’S
CHEESE CAKE
3 (8-ounces) packages cream
cheese
cup sugar
3 eggs
1 teaspoon vanilla
Graham cracker crust for 9-inch
pan.
Beal cream cheese and sugar
together. Add eggs one at a lime,
beating well after each one. Add
vanilla and pour into springform
pan lined with your favorite gra
ham cracker crust.
Bake at 450 degrees for 10
minutes. Turn oven temperature to
350 degrees and continue to bake
for about 20 minutes. As soon as
the surface begins to crack, it's fin
ished. Cool and remove from pan.
Refrigerate until ready to use.
Laurie Slcrncr
Montgomery Co. Dairy Princess
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 Lou Ann Good, .Lan
caster Farming, P.O. Box 366, Lititz, PA 17543
June
25-
July
2-
9- "
Bone On The Banjo
DAIRY CASSEROLE
8-ounccs noodles, cooked
1 pound hamburger, browned
2 cups com, cooked
8-ounccs cream cheese
1 can cream of mushroom soup
1 cup milk
Salt and pepper to taste
Mix together ingredients and
bake A hour at 350 degrees.
Lilitz
ICE CREAM SUNDAE PIE
'A cup sugar
2-ounccs unsweetened chocolate
1 tablespoon butter
1 can (5 A -ounces) evaporated
milk
9-mch chocolate wafer pie crust
1 quart vanilla ice cream
A cup chopped nuts.
Combine sugar, chocolate, and
butler in a saucepan and melt over
medium heal. Add evaporated
milk and cook until thick and
creamy, stirring constantly. Chill.
Soften ice cream and press into
pic shell. Freeze. Top with chilled
fudge sauce. Sprinkle with pecans.
Freeze until serving time.
Laurie Sterner
Montgomery Co. Dairy Princess
FISH & MACARONI PIE
l'/a cup macaroni
2 tablespoons butter
2 tablespoons flour
'/a teaspoon salt
2'/a cups milk
'/a cup chopped onion
2 tablespoons parsley flakes
1 pound cooked salmon
1 cup grated yellow cheese
Cook macaroni in boiling salted
water according to package direc
tions. Melt butter in saucepan;
blend in flour and salt. Add milk
gradually, stirring constantly.
Cook and stir until thickened.
Place a layer of macaroni in but
tered l’/a -quart casserole; spoon
over a small amount of white
sauce, onion, parsley and cheese.
Place a layer of salmon over while
sauce; add more white sauce,
onion, parsley and cheese.
Continue layers, ending with
white sauce and cheese on lop.
Bake in 350 degree oven for 30
minutes. One pound of canned sal
mon may be used instead of fresh
salmon. Yield: 6 servings.
Jenny Bigelow
Blair Co. Diary Princess
Ice Cream
Salads
Garden Fresh Vegetables
Joanne Musscr
APPLE CUSTARD PIE
9-inch unbaked pie shell
1 cup sliced apples
'A cup sugar
'A teaspoon cinnamon
'/ teaspoon nutmeg
4 eggs, slightly beaten
2 cups milk, scalded
1 teaspoon vanilla
'/< teaspoon salt
Arrange apple slices in pic crust.
Combine 1 tablespoon sugar with
cinnamon and nutmeg. Sprinkle
over apples. Beat eggs, remaining
sugar, milk, vanilla and salt. Pour
over apples. Bake at 400 degrees
for 30 minutes or until knife
inserted in center comes out clean.
M. Musscr
Mycrstown
DAIRY DINNER CASSEROLE
1 pound ground beef
'/ cup onion, chopped
1 clove garlic, minced
2 (8-ouncc> cans tomato sauce
1 teaspoon salt
'/ teaspoon pepper
1 pound noodles, cooked
2 cups dairy sour cream
2 cups cottage cheese
!/< cup parsley, chopped
2 cups sliced, cooked carrots
1 cup Cheddar cheese, shredded
Simmer together the beef,
onion, garlic, tomato sauce, salt
and pepper. Mix the cooked noo
dles, sour cream, cottage cheese,
parsley and carrots.
Layer the noodle mixture alter
nately with the sauce mixture in a
greased 4-quart baking dish.
Sprinkle with shredded Cheddar
cheese. Bake at 350 degrees for 45
minutes, or until bubbly and the
cheese has melted. Serves 6 to 8.
Patty Dunklcberger
Cumberland Co Dairy Princess
Serve summer drinks using milk and ice cream to satisfy appetites and taste buds
MOM’S SALAD DRESSING
1 can condensed milk
'A cup vinegar
'A cup salad oil
2 egg yolks
1 teaspoon salt
2 teaspoons prepared mustard
Place all ingredients in bowl and
beat for 2 minutes. Especially
good for macaroni or potato
salads.
Patty Dunklcberger
Cumberland Co. Dairy Princess
Featured Recipe
Muriel Brody of Cumberland, Rhode Island, received top honors
in the Delmarva Chicken Cooking Contest held in Salisbury,
Maryland.
Olympic Seoul Chicken, Mrs. Brody’s prize winning entry, was
prepared in competition with 24 other finalists representing 12
northeastern states and the District of Columbia. In addition to the
honor, Brody received a 10-day Hawaiian vacation for two, $ 1,000,
a Frigidaire microwave oven, gas grill and numerous household
gifts.
The Dclmarva Chicken Cooking Contest is sponsored by
Delmarva Poultry Industry, Inc., the trade association representing
the poultry industry on the Delmarva Peninsula.
OLYMPIC SEOUL CHICKEN
8 broiler-fryer chicken thighs, skinned
Y* cup white vinegar
3 tablespoons soy sauce
2 tablespoons honey
'/« teaspoon ginger
2 tablespoons peanut oil
10 cloves garlic, coarsely chopped
1 teaspoon crushed red pepper
In small bowl, mix together vinegar, soy sauce, honey and gin
ger; set aside. In large frypan, place oil and heat to medium-high
temperature. Add chicken and cook, turning, about 10 minutes or
until brown on all sides. Add garlic and red pepper; cook, stirring,
2-3 minutes. Add vinegar mixture: cover and cook about 15
minutes or until chicken is fork tender. Uncover, cook about 1-2
minutes more or until sauce is slightly thick. Serve with rice. Makes
4 servings.
STUFFED TOMATOES
2 medium ripe tomatoes
1 cup small curd cottage cheese
1 small onion, chopped
1 teaspoon dill weed or basil
Cut off stem end of tomatoes.
Scoop out seeds and pulp. Mix
pulp, cottage cheese, onion and
herbs. Stuff into tomatoes and
sprinkle top with parsley. Recipe
can be doubled easily.
Marian Zciset
Manhcim
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