86-Lancaster Farming, Saturday, June 5, 1993
£
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Bone On The Benge ii
Taste The
Goodness
Of Dairy Products
This is the first batch of recipes
submitted to Lancaster Fanning’s
Dairy Recipe Drawing. You will
be delighted with the variety and
the many new recipes that have
surfaced this year.
We received hundreds of
recipes that will be printed in each
issue of Lancaster Farming during
the month of June. Remember to
clip out the recipes as you will
want to refer to them again and
again.
Contest winners have not yet
been drawn. Pennsylvania Dairy
Princess Crystal Schweighoffer
will draw the winning entries at the
end of June Dairy Month. We will
print the winners’ names in the
June 26th issue and mail the prizes
to the winners.
Remember, this is a drawing.
That means the winning entries are
not based upon whether or not they
are the best tasting. So check out
these recipes. You’re sure to find
several winners in every issue.
A special thanks to readers who
took the time to write a few para
graphs about themselves and sent a
picture. Doesn’t that make these
pages so much more interesting?
STRAWBERRY CREAM
DELIGHT
Crust;
2 cups graham crackers,
crumbed
2 tablespoons sugar
V* stick butter
Combine and press into bottom
of 9x13-inch pan.
Second layer:
2 8-ounce packages cream
cheese
12-ounces whipped cream
'A cup milk
'A cup confectioners’ sugar
Mix together cream cheese,
milk, and sugar. Add whipped
cream. Spread on top of crust.
Third layer:
2 small boxes instant strawberry
pudding
Mix pudding according to pack
age directions. Pour on top of
cream cheese mixture. Let it set
until Arm before spreading with as
much whipped cream as you like.
Slice about 1 quart strawberries on
top of whipped cream.
We enjoy life on the farm, especial
ly all it has to offer. Use dairy
products!
Mary Gehman
Thompsontown
Thompsontown.
MASHED POTATOES
9 large potatoes
6-ounces cream cheese
1 cup sour cream
2 tablespoons butter
2 teaspoons onion salt
1 teaspoon salt
'/ teaspoon pepper
Cook potatoes; drain and mash.
Add remaining ingredients. Beat
well. Store in refrigerator, will
keep up to 2 weeks. When needed
put in greased baking dish, dot
with butter and bake at 350 degrees
for 30 minutes.
My name is Lyndel. I live on a
dairy farm with my parents, Lynn
and Lynnell. I have one brother,
Joshlyn, who is 9 months old. / am
almost 3 years old.
Our farm is located just outside
Goodville. Daddy milks 40 cows
and farms 70 acres.
I like to ride my tricycle when
Daddy is milking. I also like to help
Mom when she bakes bread;
punching the dough is fun.
We have two kittens and one
Rottweiler dog. I like to play with
them and to feed them.
Lyndel Good
East Earl
Lyndel and Joshlyn are the
children of Lynn and Lynnell
Good of East Earl.
GLORIFIED RICE
1 cup cooked rice
1 cup whipping cream
1 cup crushed pineapple
1 cup boiling water
1 small box orange Jell-0
Chill the rice, cream, and
pineapple. Dissolve Jell-0 in boil
ing water and chill until partly set
Whip until light in color. Whip the
cream and add to Jell-O. Fold in
rice and pineapple.
Marian Hurst
Narvon
John and Margaret Bomgardner with children Jere, Nelson, Kynel, Coil, Kevin,
Jesse, and Jay. * peach cobbler
SPAGHETTI CORN V 4 cup butter, melted. Pour into
15-ouncc can creamed com 9x12-inch pan. Mix well the fol
-15-ounce can kernel com with lowing ingredients and add to
juice butter
I cup milk
1 cup self-rising flour
1 cup sugar
Add but do not stir |
4 cups sliced peaches I
Bake at 375 degrees for 40j
minutes. 4
1 cup broken spaghetti
1 cup diced Monterey Jack or
Cooper sharp cheese
'A cup butter
2 teaspoons chopped onion
Salt and pepper, to taste
Stir together ingredients and put
in a buttered casserole dish. Bake
covered at 3SO degrees for 30
minutes. Remove lid and bake
another 30 minutes.
This is a fairly new recipe for
our family, but a favorite and quick
one to fix. Comes in handy for Sun
day picnics. I feed seven men ages
14 to theirfather’s age so I usually
triple this recipe.
The six boys were happy that
their sister Kynel, former Lebanon
County Dairy Princess, got mar
ried and gave them a nephew who
will be a year old in August. He is a
real Joy to our family.
Margaret Bombgardner
Ono
MACARONI DOGGIE
CASSEROLE
1 cup macaroni
3 tablespoons butter
6 hot dogs, cut in 'A -inch circles
cup chopped onion
2 tablespoons parsley
2 tablespoons flour
'A teaspoon salt
'A teaspoon paprika
'A teaspoon dry mustard
VA cups milk
A cup Velveeta cheese
A cup sharp cheese
Cook macaroni and drain. Melt
butter and add sliced flanks, onion,
and parsley. When brown, add
milk, flour, and seasonings. Cook
until thickened. Add cheese, stir
until melted, fold in macaroni. Put
in buttered casserole. Top with
buttered bread, diced. Bake at 3SO
degrees for 30 minutes.
Our friends and family enjoy
this casserole served with a salad.
We have 3 sons. My parents share
the "Lancaster Farming" with us
and we read it cover to cover and
enjoy it.
Gloria Burkholder
Manheim
DUTCH PEACH CAKE
4 medium-sized peaches, sliced
VA cups flour
2 teaspoons baking powder
'A teaspoon salt
/* cup sugar
!A cup shortening
1 egg
'A cup milk
'A cup sugar
1 teaspoon cinnamon
'A cup butter, melted
Mix flour, baking powder, salt,
and sugar. Cut in shortening. Beat
together egg and milk. Add to flour
mixture. Spread dough into a
11x7x2-inch greased pan. Press
peach slices into dough slightly in
rows. Mix sugar and cinnamon.
Sprinkle over peaches. Drizzle
with butter. Bake at 3SO degrees
for 30 to 35 minutes. Serve with
milk.
This recipe is delicious. I have
one brother and 3 sisters, Laverne,
17; Joyce, 12; Marion, 7; Dorcas,
3.1 am 15. My parents are Lester
and Louella O. We live on a dairy
farm. My hobbies are sewing,
embroidery, and reading.
Lorraine M. Oberholtzer
Annville
the children of Chris Miller
and husband from Halifax.
Nancy Hershe;
Manhein
CHEESE BALL
WITH EVERYTHING
2 cups shredded Swiss cheese
2 cups shredded Cheddar cheesr
8-ounces cream cheese,
softened
• 'A cup dairy sour cream
'A cup finely chopped onion
2 ounces diced pimiento
2 tablespoons sweet pickle
relish
10 slices bacon, crisp, cooked,
drained, crumbled
'A cup finely chopped pecans
Dash salt
Dash pepper
'A cup snipped parsley
Assorted crackers
Let Swiss and Cheddar cheeses
reach room temperature. In large
mixer bowl, beat together cream
cheese and sour cream until fluffy.
Beat in Swiss cheese, Cheddar
cheese, onion, undrained pimien
to, pickle relish, half the bacon,
V cup pecans, salt and pepper.
Cover and chill until firm. Shape
into cme large ball or two small
balls on waxed paper.
In a small bowl, combine
remaining bacon, parsley, pecans,
and poppy seed. Turn mixture onto
clean sheet of waxed paper. Roll
cheese ball in seed mixture to coat
Wrap and chill. Let stand 31
minutes at room temperatu
before serving. Serve wii
crackers.
My family consists of Neil, 13
Nicole, ll;and Heather, 7 month
My husband and I have milker
cows for many years. Everyoi
that likes cheese, loves th
cheeseball.
Chris MilW
HalifsJ
(Turn to Pago B 8)
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