814-Lancaster Farming, Saturday, March 27, 1993
Cookbook Includes
Farm Wife’s Prize-Winning Recipe
BETH MILLER
Adams Co. Correspondent
YORK SPRINGS (Adams Co.)
When you think about books
and churches, the first things that
come to mind are the Bible and the
hymnal. The Willing Workers
Society of the Holy Trinity Luthe
ran Church in York Springs has
added another book to that list.
The book they have added is the
church’s first cookbook.
Club members did the book to
benefit the church’s elevator fund.
The cookbook contains 438
recipes that are sure to make your
mouth water.
“We have put a lot of hours in
the cookbook, but our concerns
have paid off, and we have a cook
book we are really proud of,” said
Mary Jane Reinecker, a member
of the Willing Workers.
She said about 80 people sub
mitted recipes for the book and
helped put it together.
that is a lot of volunteers for a
church that has only about 300
people in its whole congregation.
Reinecker said a unique part of
the cookbook is a section featur
ing recipes by deceased members.
Denise Horn, the wife of the
church’s pastor, drew the picture
of the church that is seen on the
cookbook’s green and beige
cover.
Reinecker said it took six
months of work before the cook
book was ready to be sent to the
printer.
However, it has been instantly
popular and 500 of the 1,000
books printed have been sold
since they became available in
mid-December, she said.
The book sells for $B.
Many people who won’t see the
book will see one of its recipes
because Reinecker’s recipe for
turkey lasagna will be in the Better
Homes and Gardens magazine as
one of eight winning recipes from
the Young Farmer’s Convention
that was held recently in Des
Moines, lowa.
Mary Jane Reinecker and her
family farm 400 acres and fallen
100 beef cattle near York Springs.
Mary Jane decided to enter her
turkey lasagna recipe in Young
Farmers’ Convention contest
because it is one of her own fami
ly’s favorite recipes.
The recipes that won the contest
were selected for their nutritional
value and ease of preparation, said
Reinecker.
TURKEY LASAGNA
8 ounce lasagna noodles
1 can of cream chicken soup
1 can mushroom soup
1 cup grated parmesan cheese
1 cup sour cream
1 cup chopped onions
'/< cup pimento
'A teaspoon garlic salt
2 to 3 cups turkey
2 cups shredded American
cheese
Cook the noodles. Blend in the
soups, parmesan cheese, sour
cream and onions and stir in the
turkey. Alternate layers of noo
dles, turkey mix and American
cheese 3 times, ending with the
cheese. Bake at 350 degrees for 40
to 45 minutes. Let stand 10
minutes before cutting. The recipe
makes 8 servings.
The other recipes will make you
hungry even though they won’t
make it into a magazine.
The Appetizers, Pickles and
Relish section has yummies such
as Cheese Wafers, Zesty Stuffed
Mushrooms, and Fire and Ice
Tomatoes.
The segment for Soups, Salads,
Dressings and Sauces includes
tasties such as Grandma Book’s
Cole Slaw, Health Salad, Mom’s
New England Macaroni Salad and
Texas Hot Dog Sauce.
The chapter on Main Dishes
includes recipes such as Cheese
burger Pie, Five-Decker Dinner,
Swedish Cabbage Rolls, Jubilant
Chicken Clam Fritters, and One
Pot Pork Chop Supper.
The best part, for people who
have a sweet tooth, is at the very
back of the book in the Cakes,
Cookies, Icings section, the
Desserts chapter, and the chapter
on Candy, Jelly, Jam and
Preserves.
Those chapters feature goodies
like Chocolate Walnut Sensations.
Apricot Balls, Zoe Snyder’s Spice
Cake, Lemon Delight, Pavlova,
Easy Grape Jelly, Virginia Sun
shine Punch, Gorp, and Play
Dough for Kids.
In addition to the recipes, the
cookbook also contains hints on
how to remove stains, a chart of
weights and measures, advice on
parly planning, a timetable for
cooking meat, an “everyday herb
guide,” a chart on how many calo
ries are burned by exercise, and a
funny section entitled “Parent’s
Glossary of Kids’ Kitchen
Terms.”
The glossary, by the way, has a
definition of a casserole that reads
“Combination of favorite foods
that go uneaten because they are
mixed together.”
To get the book, print your
name and address and send it to
Holy Trinity Lutheran Church,
216 Main St, P.O. Box 242, York
Springs, PA, 17372. Include $8
plus $2 for postage and handling.
Here are recipes for the pictured
items.
BUTTERMILK BRAN
MUFFINS
Va cup raw bran
1 cup buttermilk
1 egg or equivalent egg
substitute
'A cup honey
'A cup vegetable oil
1 teaspoon nutmeg
'A cup raisins
'A cup shredded carrots
VA cup flour
1 teaspoon baking soda
'A teaspoon salt
A cup blueberries
Other fruit may be used instead
of raisins and carrots.
Combine bran, buttermilk,
beaten egg, honey, oil, raisins, and
carrots in a bowl. Let stand for 10
minutes. Preheat oven to 425
degrees and lightly grease the
muffin tins. In a large bowl, sift
together flour, baking soda, salt,
and nutmeg. Make a well in the
center and add the buttermilk-bran
mixture. Stir just enough to dam
pen the flour. The batter should be
lumpy, do not overmix. Spoon
batter into muffin tins, filling each
Va full. Bake for IS to 20 minutes
or until a tester comes out clean
when inserted in the center of a
muffin. Recipe yields 1 dozen
muffins.
FANCY TARTS
by Denise B. Horn
10 ounce package of frozen
puff pastry shells
'/« cup confectioners’ sugar
21 ounce can cherry pie filling
2 3-ounce packages cream
cheese
'/> teaspoon almond extract
Allow cream cheese to soften at
room temperature. Bake shells
according to the instructions on
the package. Beat cream cheese.
Mary Jane Reinecker, left, and Denise Horn display food made from recipes
included in the cookbook, which their church recently published. From left are Fancy
Tarts, Mexican Dip, and Buttermilk Bran Muffins.
sugar, and almond extract When
shells are baked, carefully remove
tops with a fork and set aside.
Remove any soft stringy layers of
dough inside of shells and discard.
Divide cheese mixture evenly
between shells. Place on baking
sheet and return to oven for S
minutes. Cool. Before serving, fill
with cherry pie filling and replace
pastry cap on top. Lightly sprinkle
with confectioners' sugar. This
serves 6.
Contest Promotes Good Nutrition
Poster winners in the nutrition contest are, back row, from left: Amanda Wade,
Meg Fuchs, and Kim Desolls. Front, from left, Michelle Clements and Erin Baker. Not
pictured: Chris Gorman.
CENTERVILLE (Lancaster
Co.) A nutrition post contest to
promote National Nutrition
Month was recently held at Cen
terville Middle School. All eighth
grade students participated in
designing their own poster as part
of the foods and nutrition curricu
MILK. IT DOES A BODY GOOD.
MIDDLE ATLANTIC MILK MARKETING ASSOCIATION, INC.
MEXICAN DIP
Carol Geist
8 ounces cream cheese
8 ounces sour cream
8 ounce jar mild taco sauce
Assorted toppings such as
chopped onion, shredded lettuce,
chopped tomatoes, chopped
mushrooms, chopped olives and
chopped green peppers
1 large bag of com chips for
dipping
I *jP»iU/
f'jO'O *•'
m
lum in home economics. About
300 posters were entered in the
competition.
Judging the competition were
Renne Alshouse, Deb Strickler,
and Doris Martin. Centerville
McDonald’s and Good and Plenty
restaurants sponsored the prizes
for the competition. Many of the
-"V//
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dtm. \J
JT*% ' %, jm.
Mix cream cheese and sour
cream until smooth. Spread in a 9
x 13-inch dish. Spread taco sauce
on top. If you like medium or spi
cy foods, try medium or hot taco
sauce. Sprinkle any of the assorted
toppings over the sauce. Geist said
her family prefers tomatoes, let
tuce, onion, and olives. Refrig
erate until ready to serve. Best if
served the same day. Geist said
her family likes com chips as
dippers.
poster entries will be on display at
the Centerville McDonald’s after
April 1.
Prizes were awarded to: Meg
Fuchs, grand prize; Amanda
Wade, first prize; Kim Desolis,
second prize; and Michelle Cle
ments, third prize.