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es From Our Readers
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CHERRY CHEESECAKE
Beat together until creamy:
2 8-ounce packages cream cheese
7, cup sugar
Add and beat well:
3 egg yolks
2 tablespoons flour
1 pint sour cream
2 tablespoons lemon juice
Fold in:
3 stiffly beaten egg whites
1 teaspoon vanilla
Pour mixture into graham cracker crust in a spring form
pan. Bake at 350 degrees for 35 minutes. Turn oven off
and leave cheesecake in oven until cool. Chill and top with
cherry pie filling.
ittazahn
3'A cups milk
3 tablespoons minute tapioca
1 egg
Vi cup sugar
'A teaspoon salt
1 teaspoon vanilla
bottom of
fectioners
te graham
1 cup. Sin
water and
Mix together all ingredients in pan except vanilla. Let
stand 5 to 10 minutes. Cook over medium heat, stirring
constantly until full boil. Cool and add vanilla. Chill and
serve.
This was a pudding I enjoyed while growing up and now
my daughters enjoy making it. Since we live on a dairy
farm, we have it often
mng con
and stir I
am cheese
p. Chill,
lawbaker
LONE MAPLE
LIES & SERVICE
m Alexander, PA
412-668-7172
WfflH OXFORD GREENLINE SCHEFFEL EQUIPMENT S( Jg®g® Eß WINELAND EQUIPMENT,
IMPLEMENT Oxford, PA CO. EQUIPMENT )NC
Mdand Mills, PA 215-932-2753 Botwsll, PA Evsrstt, PA Martlnabura. PA
717-483-2161 215-932-2754 514-629-5009 814-652-5223 814.793-2109
inc.
PA
MAKAREVICH
BROS., INC.
tsttatown, NJ
201-852-4468
Nothing Runs Like a Deere 5 " ,
l—^■————
TAPIOCA PUDDING
MILLER-LAKE INC.
Ballavllla, PA
717-935-2335
PIKEVILLE
EQUIPMENT INC.
Olsy, PA
215-987-6277
Minnie Schlegel
Fleetwood
Joyce Martin
Ephrata
111
POLE TAVERN SMITH'S WALTEMYER’S
EQ. SALES CORP. IMPLEMENTS, INC SALES & SERVICE
Elnwr, NJ Marctrtburg, PA n »
609-728-2703 717-328-2244 717-244-4188
GEORGE V. SEIPLE IOBMEWWSm M.S. YEARSLEY
& SON CO., INC. & SONS
Easton, PA Halifax, PA wast Chsstar, PA
215-256-7146 717-362-3132 215-696-2990
SOUR CREAM LEMON PIE
VA cups sugar
4 tablespoons cornstarch
'A cup fresh lemon juice
3 egg yolks, slightly beaten
VA cups milk
V* cup butter
1 cup cultured sour cream
1 baked 9-inch pie shell
1 cup heavy whipping cream, whipped
Lemon twists for garnish
Combine sugar, cornstarch, lemon juice, egg yolks, and
milk in heavy saucepan; cook over medium heat until
thickened. Stir in butter and cool mixture to room temper
ature. Stir in sour cream and pour filling into pie shell.
Cover with whipped cream and garnish with lemon twists.
Store in refrigerator.
COUNTRY VANILLA
ICE CREAM
4 eggs
214 cups sugar
3 cups milk
4 cups heavy cream
414 teaspoon vanilla
'A teaspoon salt
Add sugar gradually to beaten eggs. Continue to beat
until mixture is very stiff. Add remaining ingredients and
mix thoroughly. Pour into gallon freezer and freeze as
directed.
Mary Gehman
Thompsontown
Emma Lutz
Mohrs ville
art
lity
leet
Runs
:rer
Lancaster Farming, Saturday, June 22, 1991-1
The children of Randy and Pat Ranck
CHEESE POTATO
SCALLOPS
15 medium potatoes, pared and sliced
A cup butter
VA cups onion, chopped
'A cup flour
2 A teaspoons salt
2 teaspoons dry mustard *
2 teaspoons Worcestershire sauce
6 cups milk
1 pound cheddar cheese, shredded
1 cup saldne crackers
'A cup melted butter
Paprika
Cook potatoes in boiling water until tender. Drain well.
Melt A cup butter in large saucepan. Add onion and saute
until tender. Blend in flour, salt, dry mustard, and Worces
tershire sauce. Gradually stir in milk. Cook, stirring con
stantly until sauce thickens and boils 1 minute. Remove
from heat Add cheese, stir until melted. Place potatoes in
2 l lx7-inch baking dishes. Pour on cheese sauce and
sprinkle with cracker crumbs combined with 'A cup butter.
Dust with paprika.
Bake at 350 degrees for 30 minutes or until golden
brown. Makes 14 servings. Unbaked casserole may be fro
zen until ready to use.
My husband, Randy, and I have two children, Adam,
4; and Kristie, 7 months. Adam just had a birthday so he is
enjoying his new toys and Kristi enjoys watching him. Our
family enjoys all kinds of outdoor activities, hiking, bike
riding, kiteflying, swimming, boating and so forth. So we
look forward to a fun summer.
CREAM CHEESE BRAID
1 cup sour cream
1 teaspoon salt
'A cup butter, melted
'A cup sugar
'A cup warm water
2 packages yeast
2 eggs
4 cups unsifted all-purpose flour
Filling:
1 pound cream cheese
3 /< cup sugar
'/• teaspoon salt
1 teaspoon vanilla
1 teaspoon lemon
1 beaten egg
Glaze;
2 cups confectioners sugar
1 teaspoon vanilla
4 tablespoons milk
Scald sour cream. Stir in sugar, salt, and butter. Cool to
lukewarm. Measure warm water in large warm bowl.
Sprinkle yeast and stir. Add lukewarm sour cream mix
ture, eggs, and flour. Mix until well blended. Do not
knead. Do not add additional flour. Cover tightly and
refrigerate overnight. Next day: divide dough into 4
pieces. Roll each piece into a rectangle Bxl2-inches.
Filling: Mix ingredients until smooth. Spread each rectan
gle with filling. Keep filling away from edges. Roll up like
jelly roll. Pinch ends together and fold under slightly. Lay
roll on greased sheet With scissors, cut each roll deeply,
making cuts alternating from side to side. Allow to rise
until double in bulk, 2 hours. Bake at 375 degrees for 12 to
15 minutes. Spread while hot with glaze. Yields 4 braids.
/ enjoy knowing what's going on in Pennsylvania.
Patsy H. McNeill
Albemarle, NC
1 stick butter
1 cup flour
'A cup nuts
Mix ingredients and pat into 9x13-inch cake pan. Bake
at 325 degrees for 20 minutes. Cool. Prepare 1 envelope
whipped topping according to directions. Mix 'A of the
whipped topping with 8-ounces cream cheese and 1 cup
confectioners sugar. Spoon into baked crust. Prepare two
small boxes instant lemon pudding using 3 cups milk.
Pour onto cheese layer. Spread reserved whipped topping
Adam and Kristie Ranck
Lancaster
LEMON PUFF
-b: