I
"We live on a 141-acre farm in
Center Valley. It is a beautiful val
ley with a huge pond near by."
Salmoie Slick, Howard
ORANGE DELIGHT
I cup orange‘concentrate
l'/i cups water
VA cups milk
V* cup sugar
18 ice cubes, crushed
VA teaspoons vanilla
Blend in a mixer for 3 minutes.
very refreshing summer drink.
EGG NOG
1!4 quarts thick cream
6 eggs •
1 cup sugar
1/2 tumblers brandy
Beat cream until thick and com
bine with sugar and egg yolks that
have been beaten together. Add
brandy (quantity may foe increased
or decreased to suit taste) and stiff
ly beaten egg whites. Sprinkle with
nutmeg.
Betty Beihl
Mertztown
PINEAPPLE SUPREME
1 envelope unflavored gelatin
14 cup cold water
1 tablespoon pure lemon juice
1 (9-ounce) can crushed pineap
ple, undrained
3 ounces cream cheese
Sprinkle gelatin over water in a
small sauce pan. Dissolve over
medium heat, stirring constantly.
Stir in lemon juice. In a blender,
liquify the pineapple with half the
cream cheese. When completely
blended, add remaining cream
cheese and'liquify. Combine with
gelatin. Pour into individual
dessert dishes. Chill until set.
Anna Martin
Reinholds
"We have been married for 48
years and have lived on this farm
47 years. We have a daughter who
works in out-patient surgery at
York Hospital as a nurse. We have
a son who works driving a truck
and doing the farming too. We
raise corn, wheat, oats, and bar
ley. We also have two grand
daughters. We raise beef cattle. In
our earlier years, we had a dairy
herd. We also took these cattle to
the fairs and won quite a lot of rib
bons; grand champions
sometimes.
Mrs. Carl Picket
Felton
BREAD PUDDING
1 quart milk
2 cups stale bread crumbs
'A cup sugar
2 tablespoons butter
Pinch salt
3 eggs, separated
Nutmeg
Scald milk and add remaining
ingredients except eggs. Let stand
IS minutes. Add 3 welUbeaten egg
yolks. Fold in 3 egg whites, well
beaten. Pouf into buttered
IVi -quart baking dish;.’.*sprinkle
with nutmeg. Set in pan of hot
water and bake in 350-degr;ee oven
for 43 minutes.
Bone On The Range
Dairy Refreshments To Cool You
"My husband runs the family dairy
here in Greene County, Virginia.
We have a 17-year-old son and a
12-year old son, who also helps in
afternoons and summers. I am a
clerk of the Circuit Court of
Greene County. My husband and I
grew up here.”
PURPLE COW
14 cup cold milk
2 tablespoons concentrated
grape juice
2 scoops vanilla ice cream
Mix all ingredients and serve.
STRAWBERRY DAQUIRI
2 cups milk
2 cups frozen strawberries,
slightly thawed
1 tablespoon fine granulated
sugar or sweetener
S ice cubes
Combine all ingredients in blen
der until frothy.
Angie Hoover
Lebanon Co. Dairy Princess
CHEESECAKE FREEZE
1 cup graham cracker crumbs
1 cup plus 3 tablespoons sugar
3 tablespoons butter, melted
16 ounces cream cheese
2 eggs, separated
2 tablespoons frozen orange
juice concentrate, thawed
2 cups heavy cream, whipped
1 cup chopped M&M® plain
candies, frozen
Combine crumbs, 3 tablespoons
sugar, and butter, mixing well.
Press into 9-inch springform pan.
Bake in 350-degree oven for 10
minutes. Cool. Beat cream cheese,
remaining sugar, egg yolks, and
juice until smooth. Fold in stiffly
beaten egg whites and whipped
cream. Stir in frozen candies.
Spoon over graham cracker crust.
Freeze until firm. Thaw for 10
minutes before serving.
CHEESE CAKE & PASTRY
1 cup sugar
2 tablespoons flour
1 pound cream cheese
4 eggs
1 cup thin cream
1 teaspoon vanilla
1 cup flour
7i teaspoon salt
'A cup shortening
2 tablespoons water
Mix 1 cup flour, 'A teaspoon
salt, and shortening with a fork.
Sprinkle water over top. Roll out
and put into deep pie plate. Mix 2
tablespoons flour and sugar
together. Add cream cheese and
mix thoroughly. Beat eggs slight
ly; add cream and vanilla and com
bine with first mixture. Pour into
pastry shell which had been baking
in 400-degree oven until browned.
Remove only long enough to pour
in filling. Reduce oven to 32S
degrees and bake for 40 minutes.
Betty Biehl
Mertztown
Marie C. Durrer
Rechersville, Va.
In a blender' combine milk,
yogurt, wheat germ,'orange juice,
lemon juice, and diced apples.
Blend until nearly smooth. Add ice
cream and chilled applesauce.
Blend until mixed thoroughly.
Pour into large glasses and garnish
with an apple slice. Makes five
8-ounce servings.
Mary Neal
Homer City
In a bowl, stir together flour and
brown sugar. Cut in butter and 1
cup peanut butter until coarse
crumbs form. Press into bottom of
2 pans. Bake in 3SO-degree oven
for 12-1 S minutes.
In a large bowl, beat cream
, cheese, sugar, and remaining pea
nut butter; add' eggs and vanilla.
Beat until smooth. Fold in
whipped cream. Spread mixture
over baked crusts. Drizzle choco
late sauce evenly over each cream
cheese layer. Swirl with metal spa
tula to create a marbled effect
Cover and freeze 6 hours. Serve
frozen or partially thawed.
APPLE FROSTY
1 cup milk
1 cup plain yogurt
1 cup diced apples
1 tablespoons wheat germ
'A cup orange juice
1 tablespoon lemon juice
1 cup sweetened applesauce
3 cups vanilla ice cream
Angela Hoover
Lebanon Co. Dairy Princess
DAIRYMAN'S DELIGHT
2 cups graham cracker crumbs
A cup butter, melted
1 cup whipping cream
18 ounces cream cheese
1 can sweetened condensed
milk
1 envelope unflavored gelatin
'A cup cold water
1 teaspoon vanilla
'A cup lemon juice
1 cup sour cream
Combine crumbs and butter.
Line a 9-inch deep dish.with -V< of
crumb mixture. Stir lemon juice
into whipping cream; let stand 10
minutes. Mash cream cheese, gra
dually beat in condensed milk; mix
until smooth. Add gelatin to cold
water; dissolve gelatin mixture
over hot water. Whip lemon-cream
mixture uptil it begins to stiffen.
Pour in cream cheese mixture and
continue beating until well
blended. Stir in gelatin and vanilla.
Pour into crumb-lined pan.
Sprinkle with reserved crumb mix
ture. Spread top with sour cream.
Chill for two hours.
Patricia Hood
Mount Airy, Md.
CHOCOLATE SWIRLED
PEANUT BUTTER SQUARES
2 cups unsifted flour
1 cup brown sugar
14 cup butter
1 cup peanut butter
24 ounces cream cheese
114 cups sugar
% cup peanut butter
6 eggs
1 tablespoon vanilla
3 cups heavy cream, whipped
1 cup chocolate sauce
Lizzie Beiler
Leola
ORANGY MILK PUNCH
1 quart vanilla ice cream
1 quart orange sherbet
16 ounces carbonated lemon
lime beverage
1 quart milk
Combine softened ice cream
and sherbet. Slowly add milk and
beat until fixture is smooth. Add
carbonated beverage. Blend well.
Serve in a punch bowl.
Tanya O’Brien
Somerset Co. Dairy Princess
FROTHY MILK PUNCH
VA quarts vanilla ice cream;
softened
4 cups cold milk
3 cups chilled pineapple juice
'A cup chilled orange juice
1 tablespoon lemon juice
1 teaspoon vanilla
Combine all ingredients. Beat
until frothy.
Martha Ann Moyer
Manheim
LEMON SPONGE CAKE
Unbaked pie shell
VA cups sugar,
4 tablespoons flour
Juice from 3 lemons, or 'A cup
lemon juice , _ ,
1 tcaspopn grated lemon rind
14 cup butter,
2 cups milk
5 eggs
Cream butter and sugar. Add 2
whole eggs and 3 egg yolks. Beat
well. Add flour, lemon juice, and
lemon rind. Add milk. Stir well
and add stiffly beaten egg whites.
Pour into pie shell and bake at 350
degrees for 20 minutes then at 320
degrees for 30 minutes or until a
knife inserted into center comes
out clean.
Rachel Beachel
Danville
LEMON SPONGE PIE
1 cup sugar
3 tablespoons butter, melted
1 cup milk
3 eggs, separated
3 tablespoons flour
Juice and grated rind of 1 lemon
Beat sugar, butter, flour, and
egg yolks until light and fluffy.
Add milk. Beat in juice and rind.
Beat egg whites until stiff. Fold
into first mixture. Pour into 8-inch
unbaked pie shell.-'Bake at 350
degrees for 45 minutes or until set.
Doris M. Brenize
Shippensburg
EGG CUSTARD PIE
3-4 eggs, well beaten
2 tablespoons flour
'A cup sugar
2 cups milk
1 teaspoon vanilla
Pinch salt
9-inch pie shell
Combine sugar, flour, and salt.
Mix and add eggs, milk, and vanil
la. Place in unbaked pie shell.
Sprinkle with nutmeg. Bake in
425-degree oven for 20 to 30
minutes or until knife comes out
clean.
Florence P. Seijz, Felton
Mrs. W.W. Martin, New
Holland
STRAWBERRY MILKSHAKE
I quart frozen strawberries,
crushed
4 eggs
1 cup sugar
1 teaspoon vanilla
Pinch salt
2 quarts milk
Put everything together in blen
der and blend. Peaches also can be
used. When peaches ate used, omit
eggs.
Mrs. Benjamin K. Stoltzfus
Ronks
SOON GONE
Large can evaporated milk
1 pint canned fruit
Sugar, vanilla to taste
Chill milk and 2-quart blender.
Before serving, pour milk into
blender and add fruit, siigar, and
vanilla. Blend. Serve over' ice in
tall glasses. A fresh large baiiana
also can be usfed.An equal amount
of light cream cab bd ( Substituted
for the evaporated' rnilk. '
Marie A. Cabins
Wagontown
RHUBARB CUSTARD PIE
3 cups rhubarb, diced
1 cup milk, scalded dhd pooled
1 cup sugar
2 tablespoon melted 'btittbf
4 tablespoons flour
3 eggs, separated
Mix rhubarb and sugar; egg
yolks, add flour and some'tf milk.
Combine egg mixture, rhubarb,
remaining milk, and butter. Pour
into a 9-inch prepared pib crust.
Bake at 450 degrees for 10
minutes, then 350 degrees for 30
minutes, or until pie is set. Beat
egg whites until stiff. Add 'A cup
sugar. Put meringue on pie as soon
as you take it from the oven and
broil.
Nancy Stoltzfus
Honey Brook
FARMERS
CHEESE CAKE
1 pound cream cheese
1 pound farmers cheese
1 pint sour cream
VA cups sugar
3 tablespoons cornstarch
2 teaspoons vanilla
3 large eggs
VA cups milk
Pinch salt
VA cups graham cracker crumbs
'A cup sugar
1 teaspoon cinnamon
4 tablespoons melted butter
Combine crumbs, sugar, and
cinnamon. Add butter. Press into
springform pan. Heat oven to 350
degrees. Beat cheeses together.
Add eggs, one at a time. Add milk,
sour cream, and sugar, cornstarch,
vanilla, and salt. Mix well. Pour
over crust
Bake for 1 hour. Leave in oven
for 1 hour. Never open door while
cake is in; only to take out Cool in
refrigerator overnight Top with
blueberry or cherry pie filling if
desired.
Barbara Duksa
Copake, N.Y.
(Turn to Pago Dll)