816-Lancaster Farming, Saturday. June 8, 1991 More (Continued from Page BS) SOUR CREAM AND CHEESE POTATOES 6 medium potatoes, cooked 2 cups cheese IA cups sour cream 'A cup butter 'A cup chopped onion 1 teaspoon salt Meltcheese, butter, and onion in a frying pan. Let cool; add sour cream. Mix potatoes with sour cream mixture. If too dry, milk may be added. Sprinkle paprika on top. Bake at 350 degrees for 25 to 30 minutes. Mary Jane Nolt Peach Bottom ALASKA POTATO CHEESE SOUP 1 large onion, thinly sliced 2 ribs celery, diced 'A cup butter 4 medium potatoes, peeled, thinly sliced 1 cup chicken broth 3 cups milk 1 cup half and half 2 cups grated sharp cheddar cheese 1 teaspoon thyme 1 tablespoon Worcestershire sauce 15/4 ounce can salmon Salt and pepper to taste Saute onion and celery in butter until tender. Add potatoes and chicken broth. Cook, covered, until potatoes are lender, about 20 minutes. Add 2 cups milk. Puree in blen der or food processor in several batches. Return mixture to sauce pan or crackpot. Add remaining 1 cup milk, half and half, cheese, thyme, Worcestershire sauce, and salmon. Season with salt and pepper. Cook, stirring until salmon is hot and cheese is melted. Serve hot, garnished with parsley. I found this recipe several years ago and my family loves it 1 My daughters, ages 6 and 8, would eat it every week in winter. I have often served it to guests and frequently shared the recipe with others We live on 10 acres in the coun try with a few sheep and a goat, besides cats and a dog, Tasha. Tosha is the most understanding dog. The girls like to play by the creek, feed lambs, go bike riding, climb trees, plant garden, and so forth. I like trying out new recipes, sewing, and crocheting. Paul, my husband, works for Rutter's Dairy. Delores Hilty Spring Grove VELVEETA SNACKS 1 cup flour 1 cup graham cracker crumbs /i cup packed brown sugar 'A teaspoon baking soda 'A cup margarine, melted 2 cups Velveeta cheese 2'A cups apples, peeled and sliced / cup granulated sugar A cup chopped pecans Combine flour, crumbs, brown sugar, and baking soda. Add mar garine; mix well. Reserve 'A cup crumb mixture; press remaining crumbs into bottom of 9-inch square pan. Cover with Velveeta cheese. Combine apples and gran ulated sugar; mix lightly. Arrange apple mixture on cheese layer. Top with reserved crumb mixture and pecans. Bake at 350 degrees for 35 to 40 minutes or until apples are lender. Cool. Cut into bars. Mary Zimmerman Carlisle Dairy Recipes From Contest Entries BUTTERMILK PUFFS 2 cups bread flour '/< cup sugar 1 teaspoon baking powder 'A teaspoon baking soda 1 teaspoon nutmeg 1 teaspoon salt V* cup buttermilk A cup oil 1 egg Sift dry ingredients. Stir in but termilk, oil, and egg with fork. Beat until smooth. Drop by tea spoonfuls into hot fat Roll into sugar. Wilma N. Hoover Shippensburg PORK CHOP CASSEROLE 6 pork chops 3 large potatoes 1 quart green beans 1 medium onion 1 can mushroom soup % cup milk A cup butter Brown chops in butter until well browned on both sides; remove from heat and set aside. Dice pota toes into 1-inch squares and par boil. If using frozen beans, parboil them too. Drain water from pota toes and beans and put into pan where chops were browned. Stir until well coated with the brown butter. Add soup and milk. Put into casserole dish. Slice an onion into rings and place over mixture. Top with chops. Cover and bake at 350 degrees for 30 to 35 minutes. My husband, Tom, and I farm in northern Berks County on a farm deeded by William Penn. We milk on the average 50 Holsteins and ship our milk to Hershey. Tm also an elementary school teacher. We have one son, Steven, who will start school this fall. Faye Werley Hamburg CHICKEN PARMESAN VA cups com bread stuffing 'A cup grated Parmesan cheese 1 envelope Italian salad dressing 1 stick butter 1 frying chicken Combine com bread stuffing, cheese, and salad dressing in bowl, mixing well. Melt the butter in saucepan over low heat Dip chick en pieces in butter, then roll in crumbs. Arrange, skin side up, in baking dish and sprinkle with remaining crumbs. Bake at 330 degrees for one hour, basting with drippings occasionally. My husband, Darrell, and I operate a dairy farm near Middle town, Md. We milk approximately 60 head of Holstein cattle and raise between 40 to 50 heifers as dairy replacements. Our entire herd is registered. We are the seventh generation ofour family to farm in the Middle town Valley, afact of which we are proud. Ours is a totally run family operation. Our three children, Darren, 12; Stephanie, 10; and Tara, 7; help out by feeding calves, and occasionally helping with the milting. Darren and Stephanie are both active in 4-H and are mem bers of the Middletwon Valley Dairy Club. They enjoy showing their dairy projects and participat ing in dairy bowl and judging con tests. Our family also enjoys sports and are active in our area youth sports programs, particularly soc cer and baseball. We are members of St. Mark's Lutheran Church in Wolfsville. Ginny Wolf Middletown, Md. CLAM SOUP 4 medium potatoes, diced 1 small onion, chopped 1 small can minced clams 3 hard-boiled eggs Butter, to taste Parsley Salt pepper to taste Milk Cook together potatoes and onion covered with water until potatoes are soft and most of water is used up. Add clams, eggs, butter, salt pepper, and parsley. Add milk to the desired thickness. My husband likes some of the potatoes mashed so / use a hand masher after the potatoes are soft. Great on a cold day! Sandra Sanger Lebanon NO SAUCE MACARONI AND CHEESE 1 8-ounce box macaroni A to 'A teaspoon salt 2 cups milk 3 eggs 8 ounces grated sharp cheese 4 tablespoons butter Cook macaroni according to directions. Drain and place in greased 2-quart casserole. Sprinkle most of grated cheese into the macaroni and add 3 table spoons butter. Mix with fork. Mix salt, milk, and eggs with beater and pour over macaroni. Sprinkle remaining cheese over top and dot with remaining butter. Sprinkle lightly with paprika. Bake in 350 degree oven, about 30 to 45 minutes, until macaroni is firm and brown. I’ve been making this for 15 years and the whole family enjoys it. I’ve collected cookbooks for years and found this recipe in a book that I purchased in North Carolina. Joan Woodrick Trenton, NJ CARAMEL PUDDING /* cup brown sugar 3 tablespoons water 1 tablespoon butter Melt brown sugar, water, and butter together until mixture is bubbly. Add; 'A teaspoon salt V* teaspoon soda Boil to hard ball stage. Add 1 quart of milk. Thicken with 3 tablespoons flour 3 tablespoons cornstarch 1 egg, beaten Make a paste by adding extra milk. Stir constantly. After it boils again, remove from heat and chill. Anna Mae Martin Kutztown EGG AND CHEESE BAKE 1 cup Bisquick VA cups cottage cheese 'A pound grated Cheddar cheese 1 teaspoon dried onion or 2 tea spoons fresh onion 1 teaspoon dried parsley flakes or 1 tablespoon fresh parsley V* teaspoon salt 6 eggs, lightly beaten 1 cup milk 'A cup butter 6 strips bacon, fried Melt butter in a 13x9-inch bak ing dish. Mix together remaining ingredients. Pour mixture into bak ing dish, spreading evenly. Bake at 350 degrees, about 40 minutes. Put strips of bacon on top and enjoy. My family of six really enjoys this! Esther Burkholder New Providence QUICK FREEZER STRAWBERRY ICE CREAM 2 cans evaporated milk 2 quarts skim milk VA cups sugar 2 teaspoons vanilla 2 cups crushed strawberries mixed with % cups sugar 4 eggs Dash of salt Beat eggs thoroughly. Add sugar and salt. Mix and stir in milk and vanilla. Stir in crushed straw berries. Pour into ice cream freezer container and make according to the ice cream freezer directions. John Reichenback Richfield CHEESE TETRAZZINI 1 tablespoon butter 'A cup chopped onion l'/i pounds lean ground beef 1 teaspoon salt 'A teaspoon pepper 1 15-ounce can tomato sauce 1 8-ounce package cream cheese 1 cup cottage cheese A cup dairy sour cream 'A cup chopped green pepper 'A cup sliced green onions with tops 8 ounces spaghetti, cooked and drained A cup grated Parmesan cheese Preheat oven to 325 degrees. Melt butter in large skillet; add onion and saute until tender. Add beef and cook until lightly browned and crumbly. Drain off drippings. Add salt, pepper, and tomato sauce. Simmer 5 minutes. Remove from heat Beat together cream cheese, cottage cheese and sour cream. Add green pepper, green onion, and spaghetti. Spread spaghetti mixture in bottom of but tered 3-quart shallow casserole dish. Pour meat sauce over top; sprinkle with Parmesan cheese. Bake 30 to 35 minutes. Garnish with green pepper rings and cherry tomatoes, if desired. Serves 8. To prepare ahead: assemble cas serole, cover and chill. Bake directly from refrigerator, uncov ered, 40 to 45 minutes at 325 degrees. Elsie Sensenig Ephrata BAKED MASHED POTATOES 5 pounds potatoes, peeled 6 ounces cream cheese 1 cup sour cream 2 teaspoons onion salt 2 tablespoons butter 1 cup milk Cheese, shredded Mix together ingredients. Put into casserole dish. Top with cheese if desired. Bake at 200 degrees for 2 to 3 hours. Edith Horning Lebanon HAM AND CHEESE CASSEROLE 8 ounces noodles, cooked and drained 2 cups cubed ham 2 cups Swiss cheese 'A cup onion, chopped A cup green pepper, chopped 1 can cream of mushroom soup 1 cup sour cream Mix together all ingredients and put in a casserole dish. Bake at 350 degrees for 30 to 45 minutes. We have an 11-acre farmette. We have 4-H pigs for our children and some beef cows. We raise our own vegetables for canning. I do some sewing and enjoy reading. Ressa J. Owens Beech Creek SAM’S CORNY CASSEROLE 1 cup yellow commeal 1 tablespoon baking powder 'A teaspoon salt Dash pepper 1 cup sour cream '/i cup cottage cheese '/< cup butter, melted 2 eggs 1 12-ounce can whole kernel com, drained 2 tablespoons chopped green onion Combine dry ingredients. Add sour cream, cottage cheese, butter, and eggs, mixing until well blended. Stir in remaining ingre dients. Pour into greased and floured baking dish. Bake at 3SO degrees for 4S minutes. Serves 6 to 8. Vickie A. Brown Colora, Md. CHICKEN NOODLE AU GRATIN 3 cups noodles 'A cup butter V* cup flour 'A teaspoon salt Pinch of pepper 2 tablespoons bread crumbs 2 cups milk 'A cup cheese 2 cups diced cooked chicken 1 cup cooked peas VA cups diced carrots 1 cup bread crumbs Cook noodles. Melt butter, blend in flour and seasoning. Add milk and cook until thickened. Add cheese, chicken, peas, carrots, and noodles. Pour into greased casserole. Sprinkle with bread crumbs. Bake at 400 degrees for 15 to 20 minutes. Naomi Horning Lebanon PISTACHIO DESSERT 1 cup flour A cup nuts 1 tablespoon sugar 1 stick margarine 1 8-ounce package cream cheese 1 cup confectioners sugar 1 9-ounce carton whipped topping 2 packages pistachio instant pudding 3 cups milk For crust, mix flour, nuts, sugar, and margarine with a pastry blen der. Spread in 9x13-inch pan. Bake 10 to 15 minutes at 350 degrees. After removing from oven, cool in refrigerator. Cream confectioners sugar cream cheese, 'A container oi whipped topping. Spread mixture on cooled crust Prepare 2 pack ages pistachio pudding using 3 cups milk instead of 4 as directed on package. Pour over top of cream cheese and crust Top with remaining half carton of whipped topping. Chill several hours or overnight before serving. Our family loves this dessert very much. Ella Mae Nolt New Holland CREAMY OATMEAL Scald 2 cups milk in a small kettle with a pinch of salt. Add 1 cup quick oats and 'A cup brown sugar (more or lessio taste). Put lid on kettle and let set for 10 minutes. Stir well. Raisins or fruit may be added. A favorite breakfast food. Ruth Ann Zeiset Manheim (Turn to Pago 822)
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