816-Lancaster Farming, Saturday. June 8, 1991
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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)