4-H Lamb Club Reorganizing The Huntingdon County 4-H Lamb Club has scheduled its 1993 reorganizational meeting for Thursday, March 11 at 7:30 p.m., at the Huntingdon Middle School. Any youth who would like to be in the Lamb Club this year should attend this meeting. Some items that will be covered are 1993 enrollment cards and project books. Junior Livestock Commit tee Guidelines and animal registration, and selecting project lambs. 4-H is open to all youth who were at least 8, but not over 18 years of age by Jan. 1, 1993, and there is no cost to join. For more information about the Lamb Club or other 4-H clubs in Huntingdon County, contact the cooperative extension office at (814) 643-1660. Diamond*!! 4-H Horsemen The Diamond-H 4-H Horsemen held their organizational meeting of the new year on Friday, January A gravity flush system cleans the par lor, freestall bams and all alleys. Water flows to a sophisticated waste treatment area at the rear of the dairy, first into a large sand trap, then into a settling tank, and finally into a holding pond where it is reused for flushing and crop irrigation Solids from the settling tank are screened through a separator, dried and eventually used for bedding. The automated, computerized and lav ishly tiled double-8 herringbone parlor is the centerpiece of the Dairy Science Instructional Center, a two-story complex head d the ; and (complete with an elevator) of meeting and irea milk n line iter Sales Centers TRQY. PA DAIRYLAND SALES & SERVICE Tom Roe 717-297-4128 WILLIAMSPORT. PA f ROBERT TURNER Pennsylvania, Maryland, lyco dairy service Westfalls Senior 717-677-3301 ifciawire. New Jersey Steve Waltz- 717-494-0708 ( sales Engineer Mobile 717-880-2587 West Virginia, Virginia 29 at the home of Jim and Doris Paxson. At the meeting, they discussed fund raisers. Held trips, guest speakers, and clinics. Their first fund raiser will be a yard sale ten tatively scheduled for April 3. They will also be holding a trail ride. For more information on fu ture fund raisers, club activities, or to join this new club, please call (717) 284-2110. 4-H Goat Club The Cumberland County 4-H Goat Club held its first meeting on February 3 at the home of Bill Leib with 10 members and seven guests present Robert Leib talked on selection of meat goats. Election of officers was held with the following results: president-Bill Leib; vice president-Kelli Zeigler; secretary- Heather Glennon; treasurer-Matt Souder; news reporter-Tim Zei gler; county council classrooms, offices, computer and micro biology labs, observation deck and even an apartment for two on-site student workers Located next to the Dairy Center is the new Nutrition and Physiology Laboratory, where students will get hands-on experi ence with everything from A I. and forage analysis to embryo splitting and transfer Dr Ed faster, Cal Poly Dairy Science Department head, says that in addition to the 1,000 or so students per year that are expected to be exposed to the dairy center on some academic level most of them non-dairy majors there are other plans for it as well. WALNUT DAIRY & BARN EQUIPMENT Jonas King 717-527-2681 Levi StOltzlus 717-436-9429 /' sos n MUB P representatives-Bill Leib and Zachary Travis; and social chair man responsibilities will be shared by Shane Conaway, Katie Farrell, and Carrassi Zimmer. The next meeting will be held on March 3 at 7:30 p.m. at the home of Kelli and Tim Zeigler. For more information about the goat club, contact the extension office or one of the leaders, Red Allen at (717) 776-5097, Suzie Leib at (717) 697-5374, or Lois Zeigler at (717) 776-7583. State Road 4-H Club must b The State Road 4-H held its first meeting of the year on February 8 at Sandy Knipe’s residence. An election of officers was held and the result is as follows: Presi dent Susan Waltz, Vice President Adam Falls, Secretary Ariel Hunt er, Treasurer Julia Groff, and News Reporter Seth Derr. The club members discussed their projects of swine, dairy, sheep, and rabbits. They also talked about name signs, roundup projects, and meeting activities. He hopes to also make it available to local, state and national dairy groups tor meet ings, conferences and perhaps even semi nars for working dairy professionals wish ing to brush up on the latest m commercial production methods Construction of the dairy, however, is only the first step toward what may become the most modem, fully integrated univer sity dairy production, processing and research center in the U S. The next step was insured in June, when California vot ers approved a higher education funding bill that included $7.5 million for con struction of a dairy processing and manufacturing center at Cal Poly This facility will also be home to one of six Dairy Product Technol ogy and Research Centers, a nationwide program funded by the National Dairy Board for research and development of new dairy products. Construc tion is expected to begin as soon as late next year. I SPECIAL WESTFALIA DEALERS I FOR THE AMISH DAIRYMEN Lloyd Ranck 717-687-6361 Lancaster Fanning. Saturday, March 6 1993-817 Cook’s Question ANSWER Kathryn Robson, Lebanon, wanted recipes for using leftover dough. Thanks to Barbara Prout, Gilbertsville, and to Doug Rossi, Lititz, for the following recipes. Use leftover dough scraps to line a small pie pan about 4- to 7-inches across. Place I'A tablespoons flour in unbaked pie shell. Add 2 tablespoons sugar and dot with 1 tablespoon butter. Pour about-% cup milk in pie shell. If desired, sprinkle with cinnamon. Bake until crust begins to brown. Molasses Pie V* cup molasses 3/Bcup cold water 1 heaping tablespoon flour 1 heaping teaspoon sugar Mix ingredients and pour into a 7-inch unbaked pie crust. Bake at 350 degrees for about 45 minutes or until filling is firm. ANSWER Ivamae Love, East Water ford, wanted a recipe for vegetable pizza. Thanks to Emily Levengood, Douglasville, and to S. Jones of Limerick, for sending a recipe. Vegetable Pizza 2 tubes refrigerated crescent rolls 8 ounces cream cheese Vi cup mayonnaise 'A cup sour cream 1 package ranch dressing mix 1 small green pepper, chopped 'h medium carrot, chopped Broccoli, chopped Cauliflower, chopped 4 ounces Colby cheese, grated 4 ounces Monterey Jack cheese, grated Unroll rolls and place on ungreased 10x15-inch cookie sheet, making sure to crimp seams. Bake according to package directions until golden brown. Cool. Combine cream cheese, sour cream, and mayonnaise and beat until creamy. Spread on crust. Chop green pepper, broccoli, and caulif lower, and sprinkle on top of the cream cheese mixture. Grate the cheeses and carrot and sprinkle on top. Chill and cut into 2-inch squares. Dough: Vi cup butter 2 tablespoons sugar 'A cup hot water 1 tablespoon yeast 1 egg, beaten 1 cup flour 'h cup corn meal 1 teaspoon salt f$A Mix together butter, sugar, water, and yeast. Let rise 5 minutes. Press onto cookie sheet. Bake at 325 degrees for 15 minutes. Cool. Mix 1 cup plain yogurt and 1 cup salad dressing with Vi package Ranch dressing mix. Spread on cooled crust. Top with finely chopped vegetables, broccoli, cauliflower, carrots, tomatoes, onions, peppers, celery, or vegetables preferred. Sprinkle with mild Ched dar cheese. Vegetable Pizza 2 packages refrigerated crescent rolls 2 8-ounce packages cream cheese I'A teaspoons dill weed I'A teaspoons onion powder or garlic powder 1 cup mayonnaise Spread rolls and pat into cookie sheet or pizza pan. Bake at 375 degrees for 12 minutes; cool. Mix remaining ingredients and spread on cooled crust. Chop the following vegetables finely and layer on crust: Onions Peppers Broccoli Cauliflower Mushrooms Olives Carrots, grated Other vegetables may be used if desired Top with grated mozzarella cheese. (Continued from Page B 16) Milk Pie Vegetable Pizza
Significant historical Pennsylvania newspapers