818-Lancastef Farming, Saturday, June 15, 1991
Allur
(Continued from Pago B 8)
MOM’S MEAL IN A BOWL
4 or 5 medium potatoes, peeled
and cubed
1 rib celery with leaves,
chopped fine
1 small onion, chopped fine
Salt and pepper to taste
Combine potatoes, celery,
onion, salt and pepper in a kettle.
Fill with enough water to cover.
Cook until potatoes are soft and the
water mostly absorbed. Do not
drain.
While the above is cooking, pre
pare the following:
2 or 3 slices bread, cubed
In a separate pan, melt 1 stick
butter and add the bread cubes, stir
until nicely toasted. Beat 3 eggs in
bowl to pour over the toasted bread
cubes, stirring until eggs are set.
Mash the potato mixture with a
fork or old-fashioned masher, just
until broken up. Add 3 cups milk
and the egg covered bread cubes.
Heat and serve. Sprinkle with
chopped parsley, optional.
If you like a thicker soup, use
less milk. If you like a thinner
soup, use more milk.
I was raised on a dairy farm and
later married a farmer. Together
we operated a dairy farm in Berks
County.
While there were many times I
complained about the hard work
and tong hours on the dairy farm,
it was those cows and the milk
check that paid for the farm
helped us pay for new buildings we
had erected and paid for the tuition
that put our two sons through col
lege. Our older son is now in
charge of the farm operations and
we sold the dairy herd two years
ago after the death of my husband.
I still enjoy seeing a nice herd of
dairy cows grazing contentedly in
a field — it brings back memories.
My older son and I still live on the
farm that has been in my home for
46 years. Tm now a 73-year-old
grandmother.
Erma A. Adam
Shoemakersville
GRAHAM CRACKER FLUFF
2 egg, yolks
'A cup sugar
A cup milk
1 tablespoon gelatin
'A cup cold water
2 egg whites
1 cup whipping cream
1 teaspoon vanilla
3 tablespoons melted butter
3 tablespoons sugar
12 graham crackers
Beat egg yolks and add sugar
and milk. Cook in top of double
boiler until slightly thickened.
Soak gelatin in cold water. Pour
hot mixture over softened gelatin
and stir until smooth. Chill until
slightly thickened. Add stiffly
beaten egg whites, vanilla, and
whipped cream to chilled mixture.
Combine melted butter, cracker
crumbs and sugar to make crumbs.
Sprinkle half of crumbs in bottom
of serving dish. Add mixture and
top with remaining crumbs. Let
chill in refrigerator until set.
Serves 6 to 8.
Our family lives on a 125-acre
dairy farm close to Shippensburg
University. We milk 40 cows, have
two horses and two dogs. We have
four boys and three girls, all mar
ried but two. Over the summer
months we are busy selling sweet
corn, sugar peas, and tomatoes. I
also have a large garden sol do a
lot of canning and freezing. We all
enjoy reading Lancaster Farming.
Anna Mae Nolt
Shippensburg
ng Da
CHOCOLATE VANILLA
PUDDING
3 cups milk
'A to % cup sugar
3 eggs, separated
2'A tablespoons cornstarch
V* teaspoon salt
1 tablespoon sugar
1 teaspoon vanilla
Scald 2 'A cups milk in top part
of double boiler. Combine sugar,
salt, and cornstarch. Add remain
ing milk to make a smooth paste.
Add some of the hot milk to the
paste and mix thoroughly. Add
paste to hot milk and cook until
thickened, stirring constantly.
Beat egg yolks and add some of the
hot pudding. Add egg yolks to
mixture and cook for 2 minutes.
Remove from heat and add butter
and vanilla. Chill thoroughly and
then top with the following mer
ingue: Beat egg whites until stiff.
Add 5 tablespoons sugar and 1
ounce of unsweetened chocolate,
melted. Continue to beat until mer
ingue has a sheen. Spread choco
late meringue on pudding. Serves
8.
/ was raised on a dairy farm, our
three boys each work on a dairy
farm. They don't let us forget
they’d like to LIVE on one, too.
Erla W. Snyder
Manheim
SOUR CREAM
COFFEE CAKE
1 cup butter
2 cups plus 4 teaspoons sugar
2 eggs
1 cup sour cream
Vi teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
'A teaspoon salt
1 cup chopped pecans
1 teaspoon cinnamon
Preheat oven to 350 degrees.
Cream butter and add 2 cups sugar
gradually beating until very light
and fluffy. Beat in the eggs, one at
a time. Fold in cream and vanilla.
Fold in the sifted flour with bak
ing powder and salt.
Combine remaining sugar,
pecans, and cinnamon. Place about
one-third of the batter in a well
greased and floured bundt pan or
9-inch tube pan. Sprinkle with
V* of the pecan mixture. Spoon in
remaining batter.
Sprinkle with remaining pecans
and bake about 60 minutes or until
done. Cool on a rack. Yields 12
servings.
I’m married and the mother
of two daughters, age 8 and 16
months. Larry, my husband, is a
dairy-crop farmer who milks 120
Holsteins and farms about 1,000
acres with his father and brother.
Kim Ferrell
Henderson, Md.
CARMEL PUDDING
VA cups brown sugar
2 tablespoons butter
VA cups water
3 cups milk
4 tablespoons flour
'A teaspoon salt
1 teaspoon vanilla
Melt butter and sugar in a skil
let. Do not brown as it bums easily.
Add water. When the sugar is dis
solved, add milk and salt Mix
flour with water or milk and add to
boiling milk. Add vanilla.
A very delicious pudding, easy
to make and delicious with choco
late cake.
Ruth Ann Martin
Myerstown
ry Recipes
BISQUICK PINWHEEL CAS-
SEROLE
Casserole base:
'A cup butter
1 cup thinly sliced celery
Vt cup chopped onion
V* cup flour
V* teaspoon salt
'A teaspoon pepper
3 cups milk
2 teaspoons instant chicken
bouillon
3 cups chopped, cooked chicken
or turkey
Pinwheel biscuits:
2 cups flour
1 tablespoon baking powder
V* teaspoon salt
V* cup butter
V* cup milk
1 cup shredded Cheddar cheese
For the base, melt butter; saute
celery and onions until tender. Stir
in flour, salt, and pepper until
blended. Gradually stir in milk and
chicken bouillon. Bring to a boil
over medium heat Stir constantly
and boil for 1 minute. Add chicken
or turkey. Keep warm while pre
paring the biscuits.
For biscuits, combine flour, salt,
and baking powder. Cut in butter
until it resembles coarse crumbs.
Add milk just until the dry ingre
dients are moistened and mixture
forms a ball. Knead gently a few
minutes. Roll out dough on floured
surface. Form a 12x9-inch rectan
gle. Spread evenly with cheese.
Roll up like jelly roll, starting with
9-inch side. Cut into 12 slices.
Heat casserole base until boiling,
pour into shallow 2'A -quart pan.
Arrange biscuits over lop. Bake
400 degrees for 25 to 30 minutes.
Serves 6.
We own and operate a dairy
farm in Indiana County. We have
five grown children and six beauti
ful grandchildren. Two sons are
here helping on the farm. We enjoy
Lancaster Farming.
RASPBERRY CHEESECAKE
Chill a 12-ounce can of milk
To 1 box of raspberry* Jell-O,
add 1 cup boiling water; stir well;
cool.
Cream:
1 8-ounce package cream
cheese
1 cup sugar
1 teaspoon vanilla
Add cooled Jell-0 and blend
well. Chill until mixture begins to
set. Mix together:
% cup melted margarine
I'A cups graham cracker crumbs
Combine crumbs and margarine
and press two-thirds of the crumbs
into the bottom of a 9x13x2-inch
pan. While raspberry mixture
begins to thicken, add 3 tables
poons lemon juice to the can of
chilled milk. Whip until stiff. Fold
into Jell-0 mixture. Pour into pan.
Sprinkle top with crumbs. Chill 2
to 3 hours.
•Cherry and strawberry flavors
may be substituted.
My husband and I moved a mile
away from the farm two years ago.
We sold the cows to our son, but we
are still actively engaged in
farming.
The raspberry cheesecake is one
of our family's favorites and is
always found at family gatherings.
We look forward each week to
the Lancaster Farming. Of course,
I turn to the women’s section first
as trying new recipes is one of my
favorite pasttimes.
Mrs. James McConnell
Blairsville
Audrey Ranck
Lewistown
PUMPKIN CREAM PIE
2 eggs
'A cup brown sugar
V* cup granulated sugar
'/ teaspoon salt
1 cup cooked, mashed pumpkin
Vi teaspoon vanilla
'A teaspoon cloves
Vi teaspoon ginger
1 cup evaporated milk
Vi cup sour cream
1 9-inch pie shell
1 cup whipping cream
2 tablespoons confectioners
sugar
Vi teaspoon vanilla extract
Combine first 10 ingredients
and blend until smooth. Pour into
prepared pie shell. Bake IS
minutes at 42S degrees. Reduce
heat to 350 degrees and bake SO
minutes or until done. Insert knife
in cento 1 of pie; pie is done if the
blade comes out clean. Chill until
ready to serve. Before serving,
beat whipping cream until stiff;
gradually add confectioners sugar
and vanilla extract. Spread over
pie. Refrigerate leftovers.
This pie is smooth and creamy.
We live on our farm in McGa
heysville, Va. My activities include
4-H, church, community, andfam
ily recreation. / enjoy creating and
trying new recipes. Milk is a big hit
with our family.
Joann F. Hensley
McGaheysville, VA
CREAM CHEESE DESSERT
1 3-ounce box gelatin
1 cup boiling water
Mix gelatin and water and let
cool IS minutes.
Mix together 5 minutes:
8 ounces of softened cream
cheese
1 cup sugar
1 teaspoon vanilla
Blend together cream cheese
and gelatin mixtures.
Whip:
1 can evaporated milk, chilled
Add milk to mixture and refrig
erate for 2 hours.
We farm 500 acres of corn, soy
beans, and wheat in Southern York
County. My oldest daughter, Mis
si, 14, loves cows and shows them
in 4-H. Chrissi, 13, and Laura, 11,
are horse lovers although we don't
have horses. Lee, 4, has been a far
mer since he was born. All the
children enjoy farm life.
Debbie Bosley
B rod becks
CREAM CHEESE CAKE
Crust;
Vi cup margarine
1 tablespoon sugar
2 cups graham crackers
Melt margarine, add sugar and
cracker crumbs. Put graham crust
in 9x13-inch pan.
Cheese cake:
1 small package unflavored
gelatine
2 egg yolks
1 cup milk
1 teaspoon vanilla
2 cups whipped cream
1 teaspoon lemon juice
Vi pound cream cheese
2 beaten egg whites
1 can cherry or blueberry pie
filling, optional
Put gelatine in pan and add a
little cold water. Add Vi cup sugar
and egg yolks. Stir mixture well.
Add milk and cook for 2 to 3
minutes. Add lemon juice and van
illa, stirring well. Add cream
cheese and cool. Next add beaten
egg whites and whipped cream.
Spread evenly on top of crust.
Spread pie filling on top.
Emma A. Martin
Shippensburg
CAROB YUMMY BARS
1 cup butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla
2'/i cups sifted flour
1 teaspoon baking soda
'A teaspoon salt
3 cups quick oats
'/a cup milk
Filling:
VA cups carob or chocolate
chips
1 can sweetened condensed
milk
2 tablespoons butter
1 cup chopped nuts
'/a teaspoon salt
2 teaspoons vanilla
Cream together butter and
sugar. Add eggs and vanilla. Sift
together flour, baking soda, and
salt Mix with oatmeal. Add dry
ingredients and milk. Mix well and
set aside.
In double boiler, mix carob, but
ter, milk, and salt until smooth.
Remove from heat, add nuts, and
vanilla.
Spread two-thirds oatmeal mix
ture in greased cake pan. Cover
with filling. Dot with remaining
dough and bake at 350 degrees for
30 minutes.
My husband, Lowell, and I milk
40 cows. We started dairying in
March 1989. Neither of us had any
experience in dairying so we both
feel we've learned a lot already.
Although there’s always a lot to
learn! We enjoy it and feel there’s
no place like a farm to raise child
ren. We have three Katrina, 4;
Luke Ray, 2; and Leonard, 10
months.
Mary Ann Horst
East Earl
PUMPKIN RIBBON BREAD
Filling:
2 3-ounce packages cream
cheese, softened
A cup sugar
1 tablespoons flour
1 egg
2 teaspoons grated orange peel
Bread;
1 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla
16 ounces pumpkin
3 cups flour
VA teaspoons salt
1 teaspoon baking powder
1 teaspoon cloves
A teaspoons nutmeg
1 cup nuts
1 cup raisins
1 teaspoon baking soda
VA teaspoons cinnamon
For filling, beat together cream
cheese, sugar, and flour. Add egg:
mix to blend. Stir in orange peel;
set aside. Make bread by combin
ing pumpkin, butter, vanilla, sugar,
and eggs in large bowl. Add
remaining ingredients; mix to
blend. Pour one quarter of batter
into two greased and floured
9x5x3-inch loaf pans. Carefully
spread the cream cheese mixture
over batter. Add remaining batter,
covering filling. Bake at 350
degrees for 60 to 70 minutes. Cool
for 10 minutes before removing
from pans. Store in refrigerator.
Janet Stauffer
Elverson
CREAM SHERBET PUNCH
1 quart orange sherbet
I quart vanilla ice cream
1 quart gingerale
2 large cans pineapple juice or
frozen orange concentrate
Combine sherbet and ice cream
with juice. Blend until smooth.
Add gingerale before serving.
Mary Zimmerman
Myerstown
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