816-Lancaster Fanning, Saturday, June 22, 1991
Dairy
(Continued from Pago 86)
YOGURT
1 quart milk
'A cup sugar
1 teaspoon vanilla
1 cup dry milk
1/3 cup yogurt
Heat milk to 180 degrees. Cool
down to 110 degrees. Take A cup
of the milk and add the yogurt to it
Mix all ingredients together along
with the milk/yogurt mixture. Put
in a jar and set it in warm water
(110-112 degrees) for S-6 hours or
until set. Chill.
This can be eaten plain or mix a
little gelatin in when ready to eat
for a different flavor. We also lilke
to eat ours with rice crispy mixed
in.
Elizabeth Stoltzfus
Millersburg, Pa.
THE BEST
GRAHAM CRACKER
PIE
Crust: 1 pack graham crackers
'A cup melted butter
Filling:
2 cups milk
2 eggs (separated)
1/3 cup sugar
2 tablespoons cornstarch
A teaspoon salt
'/> teaspoon vanilla
To make filling, heat VA cup
milk. Combine sugar, salt, corn
starch, and egg yolks. Add a little
milk to make a paste, then add to
heated milk. Cook until thickened.
Add vanilla. Put whipped cream
on top. Chill and serve.
We Uve on a farm in Dauphin
Co., have a 40-cow dairy barn,
have lots of cals, a dog, calves,
heifers, and horse. My job is being
a housewife, so I find these recipes
in the Lancaster Farming quite
helpful in feeding a hungry hus
band. Keep up the good recipes.
Martha Smacker
RHUBARB SPONGE
2 egg yolks
2 tablespoons melted butter
1 cup milk
1 teaspoon lemon juice
1 cup sugar
2 tablespoons flour
2 egg whites, beaten
2 cups diced rhubarb
Beat egg yolks in bowl. Add
flour and melted butter. Stir in
milk slowly. Add sugar and lemon
juice, mixing well. Stir in beaten
whites. Place diced rhubarb in
unbaked shell. (I use a 9-inch deep
pan.) Pour mixture over. Bake at
350 degrees until inserted knife
comes out clean.
June Derfler
Pine Grove, Pa.
SAUSAGE AND
ASPARAGUS SKILLET
SUPPER
1 pound sausage, bulk or
casings
1 pound asparagus
4 medium potatoes
1 A cup cheese, shredded
If sausage is in casing, remove
before frying, saute until browned,
drain fat Add asparagus pieces
and potatoes and enough water to
cook in. Simmer about 20-30
minutes until vegetables are ten
der. Add cheese just before serv
ing. Delicious! A handy, quick
skillet dish.
Annetta Sensenig
Quarryville
GRAHAM CRACKER
PUDDING
4 cups milk
1 cup crushed graham crackers
1 cup sugar
1 teaspoon vanilla
'A cup coconut
Mix, cook until thick, cool.
Nancy Hershey
Manheim
Delicious Recipes From Our Readers
CORN CUSTARD
2 eggs
1 tablespoon sugar
1 tablespoon cornstarch
'A teaspoon salt
Dash of pepper
2 cups milk
12 Saltine crackers, crumbed
2 cups cream style com
3 tablespoons butter
Combine eggs, sugar, corn
starch, salt, pepper, and milk in
blender. Gradually add cracker
crumbs, blending well. Add com
and blend on low just until mixed.
Pour into greased 2 quart casser
ole. Add butter (in one chunk).
Bake, uncovered, at 350 degrees
for 1 hour. Serves 8.
Norma Van Horn
Middleburg, Pa.
YUM-YUM SALAD
1 can 13-ounce evaporated (or 1
package tvhipped topping mix,
prepared)
1 can 20-ounce crushed
pineapples
'A cup sugar
1 package 3-ounce strawberry
gelatin
1 package 8-ounce cream
cheese
Chill milk. Boil pineapple juice
with sugar slowly for 5 minutes.
Add gelatin and stir until dissol
ved. Cool. Beat cream cheese with
milk until fluffy. Fold in pineap
ples and gelatin mixture. Pour into
a mold and chill until Arm.
Delicious!
Karen Newswanger
Parkesburg
MICROWAVE CHEESE
SAUCE
Heat 1 cup milk, 2 minutes on
medium. Set aside.
Melt 2 tablespoons butter 1
minute on high.
Stir in 2 tablespoons flour. Heat
1 minute more on high. Briskly,
stir in warm milk. Blend well.
Cook on high 2 A minutes or until
boiling. Stir in 1 cup grated cheese.
Blend well.
Shirley Horning
Stevens
MILK PUNCH
1 quart orange sherbet
1 pint vanilla ice cream
1 pint milk
2 liter 7-Up
Dip sherbet and ice cream into
punch bowl. Add milk. Pour
chilled 7-Up over the mixture.
This is the most refreshing
drink. Our son Scott had about 40
friends over the other Sunday night
after a chorus program and the
kids kept coming back for seconds
and thirds.
Our son Bob and his wife took
over the dairy three years ago, but
Bob Jr. still plants the corn and
beans and does some mechanical
work and milks occasionally.
Our 17-year-old son Scott
attends LMH and works for his
brother in the evenings and Satur
days. This weekend Bob Jr. will be
helping Scott milk so Bob, Karen
and Tanner can have a weekend in
the mountains. We also have two
married daughters, Boni, married
to John Landis and Vonda married
to Doug Smoker. Boni was the ’B2
Lancaster County Dairy Princess
and is an RN at LGH in CCU. Von
da is a full-time mother to Shelby
Paul, 18 months, and Tianna Jo,
six days old.
We built a log home this past
year and are still trying to finish it.
Bob is a mechanic atC£. Hoobers
and still does custom corn and
bean planting in the evenings and
Saturdays. I work as a bookkeeper
part time for Lancaster Vet
Association.
Naomi Gocbenaur
TUNA COTTAGE
CHEESE CASSEROLE
1 7-ounce can tuna
I'Acups creamed cottage
cheese
/* cup bread crumbs
'A teaspoon salt
'A teaspoon Worcestershire
sauce
'/«teaspoon pepper
1 teaspoon onion
1 beaten egg
Combine ingredients in a
1-quart casserole and sprinkle on
top: 'A cup bread crumbs and 3
tablespoons Parmesan cheese.
Top with 2 tablespoons butter.
Bake at 350 degrees for 35
minutes. Serves 4-6.
We live on a beef and hog finish
ing farm in the Oley Valley with
our major crops, corn and soy
beans. For about the first 10 years
of our marriage we raised toma
toes and carrots for Campbell’s
soups. About 1975, Campbell’s
stopped contracting vegetables in
this area and we switched to a beef
and hog operation.
We have three children, a lovely
daughter-in-law and one sweet
granddaughter. Greg, our oldest
son, is married to Sharon and they
have a daughter, Courtney. Jane
just finished her sophomore year
at EMC and Dwight is a junior in
high school.
We live in an old stone house
and we are always working on a
"project." Lloyd, my husband,
spent about 14 years repainting
the entire house of 13 original
rooms.
A highlight for our family was a
hike through the Grand Canyon in
1983. We spent about 6 months
planning for it and it was worth all
the work. We spent two nights in
the canyon and everyone carried a
backpack.
Ruthann Zook
Oley, Pa,
SWISS HAM AND NOODLE
CASSEROLE
2 tablespoons butter
'A cup chopped onion
.'A cup chopped green pepper
10'/i ounce can cream of
mushroom soup
1 cup sour cream
8 ounce package noodles,
cooked and drained
2 cups shredded Swiss cheese
2 cups diced cooked ham
Melt butter in saucepan. Saute
onion and green pepper. Remove
from heat Stir in soup and sour
cream. Add this to the noodles,
cheese and ham. Pour into a 2 quart
buttered casserole. Bake 350
degrees for 35-40 minutes. (This
recipe is very good, quick and easy
to make.
We started fanning in 1950,
have been living at this farm near
Williamsport for 34 years. We
have 2 daughters and 2 sons, also
10 grandchildren. Our one son is
farming with us. We enjoy the arti
cles and recipes in Lancaster
Farming.
Mrs. Ellis Strife
Williamsport, MD
CREAM CHEESE COOKIES
% cup margarine
3 ounce package cream cheese
1 egg yolk
'A teaspoon vanilla
1 box yellow or Devil’s food
cake mix
Cream margarine and cheese.
Blend in egg yolk and vanilla. Add
cake mix 'A at a time. Mix by
hand. Chill 'A hour before baking.
Drop by teaspoon on ungreased
baking sheet Bake 3SO degrees
8-10 minutes.
Brenda Kramer
Newmanstown
MOM’S STRAWBERRY
SALAD
1 large box strawberry Jell-O
2 mashed bananas
1 to 1)4 pints partially frozen
strawberries
8-ounce* cream cheese
8-ounces whipped topping
Prepare Jell-O according to
directions. Chill until partially set.
Add partially frozen strawberries
and bananas. Chill until firm.
Combine cream cheese and
whipped topping. Spread on top of
Jell-0 mixture. Enjoy.
The Carpenter family, consist
ing of myself, my husband W. 8.,
and two sons. Brad and Brian, live
midway between Staunton and
Harrisonburg in the beautiful She
nandoah Valley of Virginia. We
are dairy farmers. Our oldest son,
Brad, is employed full time on the
farm and plans to marry in July.
Our youngest son, Brian, is a
junior at Spolswood Senior High
School and active in FFA. He will
serve as chapter president of his
FFA group next year and will also
serve as Federation Treasurer for
the coming year. Brian also plans
to work on the farm after finishing
his education. Our boys are third
generation dairy farmers at Maple
Grove Dairy, Inc.
Along with farming, W£. enjoys
tractor pulling when he has time.
He has been pulling for 15 years
and is a superstock puller.
I serve as bookkeeper for the
farm and fill all the roles that most
"Moms” do. I also serve on the
Christian Education Committee at
St. Andrews United Church of
Christ and edit the church
newsletter.
As with most farm families, we
never run out of things to do and
are always tired at day’s end.
However, we feel it's the best life
around.
Brenda W. Carpenter
ML Crawford, VA
CHOCOLATE
CREAM PIE
2 squares semi-sweet chocolate
or 3 tablespoons cocoa
2 cups milk
1 cup sugar
'A teaspoon salt
3 tablespoons cornstarch
2 eggs (beaten)
1 teaspoon vanilla
1 tablespoon butter
Scald 1A cups milk. Mix sugar,
salt and cornstarch with rest of
milk. Cook until thickened. Add
beaten eggs and cook 2 minutes
longer. Add butter and vanilla.
When coot pour into graham pie
crust Garnish with whipped cream
if desired.
Nancy King
Kinzer, Pa.
ASPARAGUS HAM
ROLL-UPS
1 pound asparagus spears,
cooked
8 thin slices boiled ham
2 tablespoons butter
2 tablespoons flour
'A teaspoon salt pepper
1 cup milk
'A cup grated Cheddar cheese
Place 3 or 4 asparagus spears in
each ham slice. Roll-up, serve with
toothpick. Melt butter, stir in flour
and seasonings. Add milk until
thickened. Add cheese and heat
until melted. Place ham roll-up in
baking dish. Pour sauce over the
top. Bake 350 degrees 20 minutes
or microwave 7 minutes, turning
dish twice.
Mary Ann Auker
Manheim
ITALIAN LOVE CAKE
1 lemon cake mix
1 box vanilla instant pudding
2 pounds Ricotta cheese
3 eggs
2 teaspoons of vanilla
V* cup sugar
1 cup milk
8 ounces of whipped topping
Grease and flour a 13-inch by
9-inch cake pan. Prepare cake mix
according to directions. Pour into
cake pan. Mix cheese with eggs,
sugar, and vanilla until smooth.
Pour over top of cake mix. Bake
for 1 hour. Chill. Mix pudding and
milk with 8 ounces of whipped
topping. Spread over cooled cake.
Keep refrigerated.
The original recipe used marble
cake mix and chocolate pudding.
Or try yellow cake mix and straw
berry pudding. Delicious!
We live on a farm. We only have
some beef cattle and ducks. We
raise crops such as hay, corn,
wheat, barley, and oats. I like
bears, some dolls, mushrooms,
owls, and covered bridges.
Marlene Miller
Mohrsville, Pa.
GREEN RICE
3 cups cooked rice
’/a cup chopped pepper
1 cup chopped onion
1 stick of butter
1 package frozen broccoli
(cooked and diced)
2 ounces any yellow cheese
1 can cream of mushroom or
cream of chicken soup
Saute onion and pepper in butter
until soft Add cheese and soup;
blend well. Add rice and broccoli
and mix well. Bake in a covered
dish at 350 degrees for 30 minutes.
My husband, Ed, our 11-month
old son, Eddie 111, and I live in a
quiet rural area among the trees in
northern Chester County. Ed
enjoys fixing things up and making
them work,from tractors to pinball
machines. Baking, sewing, and
reading are my hobbies, when lime
permits. Our son, Eddie, just has
fun learning new things each day
and perfecting what he has already
learned. The greatest enjoyment
for each of us is each other.
Joyce Ann Martinko
Pottstown, Pa.
CHICKEN AND
DUMPLINGS
Stewed chicken
1 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons snipped parsley
1 beaten egg
'A cup milk
2 tablespoons cooking oil
A cup all-purpose flour
Prepare dumplings when stewed
chicken is almost tender. For dum
plings, combine 1 cup flour, bak
ing powder, and l A teaspoon salt;
stir in parsley.
Combine egg, milk, and oil.
Add to flour mixture, stirring with
a fork only until combined. Drop
dough from a tablespoon directly
onto chicken in bubbly broth.
Return to boiling. Cover tightly.
Reduce heat; do not lift cover.
Simmer 12 to IS minutes. Remove
dumplings and chicken to a warm
servings platter. Strain broth. To
thicken broth for gravy, in a sauce
pan bring 4 cups broth to boililng.
Slowly stir 1 cup cold water into
the A cup flour, gradually add to
broth, mixing well. Cook and stir
until bubbly. Cook and stir two
minutes more. Season with
'A teaspoon salt and 1/8 teaspoon
pepper. Pour some sauce over'
chicken and dumplings; pastj
remaining. Serves 12. ‘
Betty Bayns
Cabofi
(Turn to Pag* B 18) u -