816-Lancaster Farming, Saturday, June 24,1989
Make It With Milk
Dorothy Hoffman
“I live on a dairy farm in Berks
County outside of Reading with my
husband Herly and two sons,
David and Dean. David works for
usfull time and Dean part time. We
have a 60-cow dairy herd and 30
heifers. / help with all the milking
and do all my own housework plus
all the bookwork. I also help in the
fields when needed—we farm
about 200 acres. There is never a
dull moment when you live on a
dairy farm.”
Dorothy Hoffman
Reading
CHEESE CAKE
16 ounces cream cheese
V* cup sugar
3 eggs
A pint sour cream
1 tablespoon vanilla
3 tablespoons sugar
Beat cream cheese, V* cup sugar,
and eggs together with a mixer
until creamy. Bake in a 9-inch pie
plate for 25 minutes at 350
degrees. Let cool for 15 minutes.
In the meantime, mix remaining
ingredients. Pour over cheese mix
ture and bake for 10 minutes. Chill
before serving.
“I love to cook and bake and I
also collect cows as a hobby. We
live on a dairy farm. My husband's
name is Richard, and we have two
chidren, a girl named Tammy and
a boy named Michael. Every time
we go somewhere, the kids or my
husband tries to find me something
with a cow on it. When I saw the
article in the paper, I told my hus
band I must enter that contest to
see if I can win one of those cows.
He said 7 sure don’t know where
you would put it.’ I said I'd find
room."
APPLE BREAKFAST
'A cup shortening
3 medium apples, pared, cored,
and sliced (about 4 cups)
3 eggs
'A cup milk
'A cup flour
V* cup plus 1 teaspoon sugar,
divided
V* teaspoon salt
1 teaspoon ground cinnamon
Lemon juice (optional)
Melt shortening in a heavy skil
let. Add apples and cook over
medium heat until soft. Preheat
oven to 500 degrees. Combine
eggs, milk, flour, 1 teaspoon sugar,
and salt. Pour over apples in skil
let Continue to cook over medium
heat for 6 to 7 minutes or until bot
tom is golden brown. Mix remain
ing sugar and cinnamon. Sprinkle
over apples. Bake for 8-9 minutes
or until top is golden brown.
Drizzle with lemon juice if <
desired, and serve hot Serves 4.
(Continued from Page B 8)
"My husband, Bob, and I have two
boys, ages 4 and I'A . We farrow
150 sows and finish approximately
900 pigs per year. We farm 100
acres of ground. Our main crops
are wheat, corn, and soybeans. We
do custom farm work in planting
corn, haybining, and combining.
Our two boys absolutely love the
farm and helping their dad. I enjoy
cross stitch, crafts, and cooking.
Doreen Shearer
Mount Joy
WISCONSIN
CHEESE TORTE
2 packages no-bake cheese cake
mixes
6 tablespoons sugar
1 teaspoon cinnamon
'/a cup butter, melted
1 cup heavy cream
3 cups milk
V* cup brown sugar
V* cup chopped pecans
'/* cup butter, melted
2 tablespoons milk
1 teaspoon vanilla
Combine crumbs from mixes
with sugar, cinnamon, and 'A cup
butler. Press 'A of mixture into 8-
or 9-inch springform pan.
Pour 3 cups milk into a bowl and
add cheese cake mixes. Beat at low
speed until blended. Beat at
medium speed for 3 minutes lon
ger. Fold in whipped heavy cream.
Pour 'A of mixture into crust.
Repeat alternating crumbs and
cream cheese mixture.
Mix brown sugar, nuts, butter,
milk, and vanilla. Pour over top.
Place under broiler until brown.
Chill 1 hour. Serves 10-12.
Lauren Michelle Reath
with her daddy.
"My Mom-Mom makes this cus
tard pie for my Daddy. It is one of
his favorite pies. My Daddy,
David, manages the Farmers’
Supply Co. in Lancaster. If it
doesn’t suit the babysitter to keep
me when my Mommy goes to work
at the Pizza Hut, my Mom-Mom
comes and stays with me. We have
a good time. Sometimes my Pop-
Pop comes along."
Betty Batz
Annville
BUTTERSCOTCH CUSTARD
1 tablespoon butter
1 cup brown sugar
4 tablespoons milk
2 eggs, separated
2'A tablespoons flour
1A cups milk
4 tablespoon sugar
Melt butter in skillet. Add
brown sugar and 4 tablespoons
milk. Let cool. Mix egg yolks,
flour, and milk and add to brown
sugar mixture. Cook slowly until
thick. Pour into a baked 8-inch pie
shell. Make a meringue with egg
whites and replanting sugar and
top pie. Brown meringue before
serving.
from Amhurst, Ma. My husband
/ farmedwithhisfather,Fred,atthe
family farm since he graduated
from high school. We were forced
to make a serious decision about
continuing farming. We were in a
town that had 5 major colleges in a
25-mile radius. Much of our land
was rented and with the develop
ment and the town growing in
population, our future was not
good. So after much thought, the
farm, which had been in the family
for almost 100 years, was sold,
mostly for a conservation area.
"My husband and I moved to
Pennsylvania with 85 head of
cows. Many people have asked us,
‘Why here?’ We can only answer
that we like the warmer winters
(New England has beautiful win
ters, but long and cold) and the
area here is much nicer to farm in.
Massachusetts has a very fast
growing population. Farming has
been all but forgotten. Coopera
tion from towns and state agency
people for farmers here is much
better. You don't feel like you're
strange because you have a farm
and milk cows.
Lauren M. Reath
Kirkwood
BAKED CUSTARD
2 large eggs
'/] cup sugar
'/« teaspoon salt
2 cups milk
Nutmeg
Beat eggs, sugar, and salt slight
ly to mix. Scald milk and add to
egg mixture. Mix well. Strain into
6 custard cups and set in pan of hot
water. Sprinkle with nutmeg. Bake
in 3SO-degree oven until a silver
knife stuck in the custard comes
clean, about 30-35 minutes. Imme
diately remove from heat.
“Together with my husband,
Robert, we own and operate a
dairy farm in southern Lancaster
County. We have 95 head of regis
tered Ayrshire cattle of which 49
are milking cows and the balance
in youngstock. Our farm consists
of 154 acres of land with 110 acres
being tillable. We grow alfalfa
hay, corn, and a few acres of
soybeans.
"We are fairly new to the area.
Two years ago we moved here
"We do all the milking, seeding,
artificial insemination, etc., with
some help from his parents when
they can visit. Our crops are done
on a half and half arrangement
with Mar-Mulldale farm, a neigh
boring farmer. We decided against
going into debt with equipment
and honestly we enjoy the cows
more than the crops. It works out
well for both of us and the Mulls. ”
Bonnie Wentworth
Qmrryville
SOUR CREAM POTATOES
9 large (5 pounds) potates
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion salt or onions
1 teaspoon salt
/* teaspoon pepper
2 tablespoons butter
Cook and peel potatoes. Salt
potatoes when cooking them.
Mash. Add remaining ingredients
and put into a greased casserole
dish. Dot with butter. Bake at 350
degreee for 30 minutes.
Sharon Sensenig
Quarryville
GRAHAM CRACKER
PUDDING
3 cups hot milk
I cup graham crackers, crushed
Vi cup sugar
1 teaspoon vanilla
8 ounces whipped cream
Bananas
Add graham cracker crumbs,
sugar, and vanilla. Cook 1 minute;
cool and add whipped cream. Slice
bananas on top.
Mrs. Leon Musser
Manheim
Jim, Linda and Vernon Zimmerman.
“My name is Linda L. Zimmerman,
and I like to collect cows. My hus
band, Jim, does service and instal
lation of dairy equipment, so he
sees cows almost every day. When
we were dating, I went along on
service calls to farms. My grand
parents were both dairy farmers
years ago
"I have two boys, ages 4'A and
10 months. Vernon, 4'A , loves to
go along with his daddy on Satur
days. Eldon, 10 months, is waiting
until he's older to go along.
"I enjoy baking and cooking
and like to read and make scrap
books. I also enjoy going to public
sales and watching for bargains.
"As a family we enjoy going to
the Strasburg Railroad and on
family outings."
Linda L. Zimmerman
Ephrata
BAKED
CABBAGE CASSEROWE
1 small head cabbage
2 cups potatoes, diced
2 cups sausage, sliced
4 slices bread, cubed
2 eggs
1 cup milk
3 tablespoons butter
1 teaspoon salt
Dash pepper
Mix eggs and milk; add bread.
Line large casserole dish with cab
bagge leaves. Cut remaining cab
bage into small pieces. Mix all
ingredients except butter. Put into
cabbage-line dish and dot with but
ter. Bake until soft in 350-degree
oven.
Elizabeth Nolt
New Holland
“I'm married and have a son 25
years of age. I'm a nursery school
teacher and my husband is a cattle
buyer. I have always loved cows
and collect them for a hobby. I
have all types and sizes and dis
play them throughout my house.
The more. the merrier."
Sandy Marshall
Harrisburg
NOODLE PUDPING
1 pint sour cream
1 pound cottage cheese
V * pound butter
'/pound cream cheese
10 eggs
1 teaspoon vanilla
1 cup sugar
1 pound Pennsylvania Dutch
fine noodles
Cherry or blueberry preserves or
nuts and brown sugar
Boil noodles until done. Drain,
but don’t rinse. Melt some of but
ter in pan to grease the pan. Sepa
rate eggs and put yolks in a large
bowl. Beat cheeses, butter, and*
sugar. Beat yolks and whites sepa
rately. Add yolks, vanilla, and sour
cream to cheese mixture. Fold in
whites and noodles. Bake at 3SO
degrees for 1 hour. Leave plain or
use favorite topping such as cher
ries, blueberries or nuts and brown
sugar.
STRAWBERRY
DEVONSHIRE TART
10-inch pastry shell
1 package (3-ounce) cream
cheese, softened
3 tablespoons sour cream
1-1% quarts fresh strawberries
1 cup sugar
3 tablespoons cornstarch
Red food coloring, optional
Bake pastry shell and cool. Beat
cream cheese until fluffy; add sour
cream and beat until smooth.
Spread on bottom of shell and
refrigerate.
Wash and hul) the berries. Mash
enough uneven ones to make 1 cup
thick sauce. Mix sugar and corn
starch. Add l A cup water and
mashed berries. Cook over
medium heat, stirring, until mix
ture is clear and thickened. Boil
mixture for about 1 minute. Stir to
cool slightly and add a few drops
red food coloring if desired. Fill
shell with remaining berries, tips
up, and pour cooled sauce over top.
Chill for 1 hour. May be topped
with whipped cream.
Lucinda Walker
"My husband and his father run
a 54-cow dairy farm. I work as a
clerk in a local hospital. I thought I
would enter this recipe because
it's one that is easy to make and
delicious to eat. I also am a finalist
in the Somerset County Beef and
Dairy cookoff."
Lucinda C. Walker
Somerset
GRANDMA’S CASSEROLE
1 cup onion, chopped
1 green pepper, chopped
2 tablespoons butter
I'/a pounds lean ground beef
1 teaspoon salt
1 teaspoon pepper
1 tablespoon sugar
1 quart tomatoes
IS ounces tomato paste
2 cups water
8 ounces uncooked wide
noodles
8 ounces mozzarella cheese,
sliced
In Dutch oven, saute onion and
pepper in butter for 3 minutes. Add
the beef, breaking up meat with a
fork as it browns. Add salt, pepper,
and sugar; stir in tomatoes, paste,
and water. Heat to boiling point;
reduce heat and simmer IS
minutes. Layer meat mixture and
uncooked noodles in a 13x9-inch
pan. Top with cheese. Make sure
the noodles are completely cov
ered with sauce. Cover with foil
and bake at 3SO degrees for 45
minutes.
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