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