BAKED MILK CUSTARD 414 cup milk V* cup sugar \'A teaspoon vanilla 5 eggs '/« teaspoon salt Grease large, deep dish casserole or several individual dishes. Beat eggs slightly, add sugar and salt Slowly pour egg mixture into milk. Add vanilla and stir. Place casser ole in pan of warm water. Bake 350 degrees for 50 minutes or until firm. While custard is baking, make sure water does not boil. Yields 6-8 servings. I’m a farmer's wife, help my husband on the farm, and have a garden and a large vegetable patch. Marian Klinger Klingerstown, Pa. 6 hard cooked eggs sliced ’/« pound velveeta cheese sliced 2 cups bread cubes V* cup milk Salt and pepper to taste In a greased casserold, arrange first three ingredients in alternate layers. Season, then pour the milk over all. Bake at 350 degrees for 30 minutes. Serves 4 or 5. This can be made on top of the stove in a heavy pan on medium heat if you want to save time. Stir occasionally. We are very much interested in dairy farming, having been dairy farmers for 35 years. We are now retired and our son Ed and his family have a dairy on our farm near Elverson. 'Best Buys’ for a busy summer Ask for “Plus-50” 0i1... We stock quality John Deere lubricants that provide supreme engine protection. Ask about new Torq-Gard Supreme Plus-50 oil that extends i change intervals by 50 hours. J $3. 35 * John Deere tractor oil filter Highest quality, for most John Deere 10, 20,30,40 and 50 Senes Utility Tractors. T 19044 S 3. 38 * Ford tractor oil filter Fits many Ford tractors, including the 2810,2910 and 3910. PMLF33I3 $3. 82 ‘ Oil filter For many Kubota tractors, including the L 175, LlB5, L 225, L 245, L 285 and L 295, PMLFSSIA •John Deere dealers are independent retailers who determine their own pnces, so actual selling price may vary from the price shown Offer good through June 30.1991 .fONE MAPLE & SERVICE •»Al«x«ndtr, PA <l2-668-7172 MILLER-LAKE INC. Ballavllla, PA 717-935-2335 creek oxford greenline scheffel equipment m f l Ju!S er wineland equipment, , IMPLEMENT Oxford, PA CO. EQUIPMENT iuq *** Mill*. PA 2f 5-932-2753 Boswoll, PA Martlnsbu'rg, PA 717-463 2161 215-932-2754 814-629-5009 814-652-5223 *l4-793-2109 •WKAREVICH ®R°S., INC. NJ 81-052-4488 CHEESE AND EGGS PIKEVILLE EQUIPMENT INC. Olay, PA 215-967-6277 Mrs. Lloyd Mast Mohnton, Pa. 11l KAnl ■ POLE TAVERN SMITH’S WALTEMYER’S EQ. SALES CORP. IMPLEMENTS, INC SALES & SERVICE Elmar, NJ Marearsburg, PA s*? 609-728-2703 717-328-2244 717-244-4168 GEORGE V. SEIPLE TOB,AS EQU IPMENT M .S. YEARSLEY & SON CO., INC. & SONS Easton, PA Halifax, PA Wast chaatar, PA 215-258-7140 717-362-3132 215-696-2990 CHOCOLATE WHIP 1 cup sugar 3 /< cup cold water % cup milk V< teaspoon salt S eggs separated 2 packages plain gelatin 4 tablespoons cocoa 'A cup whipping cream Soak gelatin in water. Mix milk, sugar, and cocoa together and heat to boiling point Add beaten egg yolks and cook until it thickens. Cool. Add beaten egg whites and whipped cream to cocoa mixture. PINEAPPLE JELL-0 SALAD 1 3-ounce package lime Jell-0 1 cup hot water 1 small can crushed pineapple 1 envelope dry whipped cream topping 1 small package cream cheese (3 ounces) 1 cup small marshmallows. Dissolve Jell-0 in hot water and let start to set. Mix cream cheese into whipped cream then mix all together. Chill for a few hours or till set I have tried many of the recipes printed in Lancaster Farming over the years. I always check in the B section of the paper when it comes in. / love Joyce Bupp and Ida’s Notebook, too. We are dairy farmers living in the Rising Sun, Md. area since 1959. We have seen many changes since we moved herefrom Chester Co., Pa., that we could write a book. My recipe is a good one to take on a picnic or a family get together. Mary E. Martin Millmont, Pa. Becky Haines Rising Sun, Md. Lancaster Farming, Saturday, June 15, 1991-B: AMARETTO CHEESECAKE 2 cups graham cracker crumbs Vi cup butter (melted) IK envelope plain gelatin Vi cup cold water 3 8-ounce packages of cream cheese VA cup sugar 1 5-ounce can of evaporated milk 1 teaspoon lemon juice '/i cup Amaretto 1 teaspoon vanilla 1 cup heavy whipping cream Melt butter and combine with cracker crumbs. Press into 9-inch spring form pan and chill (10-15 minutes). Combine gelatine and cold water in small sauce pan let stand 1 minute, then stir over low heat till dissolved. Cream together cream cheese and sugar till fluffy. Add lemon juice and milk and mix again. Add gelatine, vanilla, and Amaretto and mix well again. Whip heavy cream till stiff and fold into above filling mixture. Chill at least 8 hours, preferably overnight CUSTARD PIE 4 slightly beaten eggs 'A cup sugar 'A teaspoon salt 1 teaspoon vanilla 2 'A cups milk, scalded 1 9-inch unbaked pastry shell (roll dough to less than 1/8 inch) Mix egg, sugar, salt, and vanilla thoroughly. Slow stir in the hot milk. Pour at once into unbaked pastry shell. Top with nutmeg. Bake in hot oven at 475 degrees for 5 minutes. Reduce heat to 425 degrees and bake 10-15 minutes longer or until a knife inserted halfway between center and edge comes out clean. After you mixed your hot milk in with the rest of the ingredients, add your favorite fresh fruit or berries ( 3 A to 1 cup) and bake. Deep dish custard: use same recipe without crust. Bake in glass dish at 450 degrees for 10 minutes and then at 400 degrees 15 minutes. CHICKEN CHEESE BALL 1 (8 ounce) package cream cheese 2 tablespoons mayonnaise 1 (6 ounces) can chicken 114 tablespoon minced onion 1 tablespoon chopped parsley garlic salt to taste chopped nuts Mix all ingredients together except nuts. Shape into ball and refrigerate overnight. Roll in chopped nuts. Serve with assorted crackers. I’m Patty Dunkleberger, Cumberland County’s 1987 dairy princess. Still living on the home farm and still work ing with the dairy princess committee and still promoting dairy products. The recipe for chicken cheese ball is delicious served with crackers. I have had many requests for this recipe when I served it. It was a recipe that I made and served at several dairy functions when I was dairy princess. Tiy it — remember. Milk Is America’s Health Kick! Patricia Dunkleberger CARMEL PUDDING 1 stick butter 2 cups brown sugar Vi cup water Cook until smooth, about 10 minutes or until carmel smells a little burnt. Add: 8 cups milk and a pinch of ssalt. Heat until about boiling. Mix together in blender the following: 6 eggs 6 tablespoons flour 6 tablespoons cornstarch Add to hot mixture. Cook until thickened and add 2 teaspoons vanilla. ORANGE ICE MILK % cup orange gelatin 1 cup water 1 cup sugar 1 tablespoon lemon juice 4 cups milk or 2 cups milk and 2 cups cream V « cup crushed pineapple. Boil water and sugar together 1 minute. Remove from heat and add lemon juice and gelatin. Cool, but do not chill. Add milk and freeze. When partly frozen, add crushed pineapple and finish freezing. Makes 2 quarts. Hint: Homemade ice cream is usually hard when taken out of the freezer. To soften, place it in the refrigerator for several hours, then place it in a mixing bowl and beat until Karen R. Mohn Womelsdorf, Pa. Mrs. Fern I. Schlegel Dalmatia, Pa. Sharon ReifT Ephrata, Pa. 125
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