814-Lancastar Fanning, Saturday, Juna 12,1W3
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CARAMEL PUDDING
2-quart milk
S tablespoons cornstarch
5 tablespoons flour
6 eggs, beaten
'A cup butter
2 cups brown sugar
2 tablespoons vanilla
Melt butter and brown sugar.
Mix together milk, flour, and
cornstarch; add to brown sugar
mixture. Add beaten eggs and van
illa. Heat slowly until it thickens,
stirring constantly.
Pudding may be poured into a
blender for extra smoothness after
it is thickened.
Mary Jane Molt
Peach Bottom
Lisa and Brad Risser
ward to receiving Lancaster Farming every Saturday.
HAM AND POTATOES
IN SOUR CREAM SAUCE
2 cups sour cream
1 tablespoon melted butter
1 tablespoon flour
1 egg, lightly beaten
Pinch salt
Pinch nutmeg
Bread crumbs;
'/> pound ham, thinly sliced
2 cups cooked potatoes, sliced
Shredded Swiss cheese
1 tablespoon butter
Blend together sour cream, 1
tablespoon melted butter and flour.
Gradually stir in egg, keeping mix
ture smooth. Add salt and nutmeg.
Cook over medium heat, stirring
constantly until smooth and thick
ened. Remove from heat at once
and cool. Sprinkle a well-buttered
1-quart casserole dish with bread
crumbs. Arrange ham in casserole.
Put layer of potatoes on ham. Cov
er with sour cream mixture. Repeat
until all ingredients are used.
Sprinkle top with Swiss cheese,
dot with butter. Bake at 300
degrees for 1 hour. Serves 4.
My husband and I are dairy far
mers in southeast New York. We
are milking about 40 cows. During
this hectic season, I find the fol
lowing recipe to be a great make
ahead dish in addition to being a
good way to use up leftover ham.
Margaret Hess
Gardiner, NY
More Dairy Recipe Contest Entries
ASPARAGUS POTATO SOUP
14 ounces chicken broth
3 medium potatoes, diced
'/> cup onion, chopped
5 ounces American cheese
'/. teaspoon nutmeg
1 % cup half and half
10-ounces asparagus
Combine broth, vegetables, and
nutmeg. Bring to a boil. Cover,
reduce heat, and simmer IS
minutes or until vegetables are ten
der. Stir in remaining ingredients
and heat thoroughly. Makes 6
cups.
We have a 100-acre, 55-cow
dairy operation in Lancaster
County along the Conestoga Riv
er. Our son Brad, 2'/i, helps us out
by helping to get the cows up from
the meadow, spreading newspaper
bedding, and sometimes bottle
feeding the calves. Because one of
his first words was "moo," we fig
ure he will love farming and Cows
in particular. We can’t wait for
him to begin helping to milk the
cows! We live a mile from Brad’s
grandparents, whom he loves to
visit. The readers of Lancaster
Farming hear a lot about Brad,
because his grandmother likes to
write about him in Ida's Notebook.
Lisa, Phil, and Brad Risser
Leola
Margaret Hess and her husband on their New York farm.
JIMMY CARTER
CAKE
Crust:
Vi cup chopped nuts
1 cup flour
1 stick margarine
Blend flour and margarine. Add
peanuts and press into greased
9-inch by 13-inch pan. Bake at 350
degrees for 20 minutes and cool.
First layer
'/> cup peanut butter
One 8-ounce package cream
cheese
1 cup confectioners’ sugar
1 cup whipped topping
Cream peanut butter and cream
cheese; add sugar. Blend in
whipped lopping and spread over
crust
Second layer
Blend in small package vanilla
pudding, one small package cho
colate vanilla pudding, and
2 V, cups milk. Spread over first
layer. Top with whipped topping
and chopped peanuts and choco
late bar.
Sarah Ann Lapp
Myerstown
CHERRY DELIGHT
1 white cake mix
8-ounces cream cheese
1 cup confectioners* sugar
1 cup whipping cream, whipped
Vi cup confectioners’ sugar
21-ounce can cherry pie filling
Prepare cake mix according to
package directions. Bake in
greased and floured 13x9x2-inch
pan at 350 degrees until done. Let
cool. Mix cream cheese and 1 cup
confectioners’ sugar; fold in
whipped cream combined with
'A cup confectioners’ sugar.
Spread on cool cake. Spread cher
ry pie filling on top of cream layer.
Refrigerate overnight.
We live on a dairy farm in
Northumberland County. We’re a
family of four who looksforward to
receiving the Lancaster Farming
every Saturday, My daughter and I
grab the recipe section, and my
husband and son spend hours over
the remaining paper.
Ruth Schaffer
Dornsife
The Rosenberry family Includes Charles, Pa. Alternate
Dairy Princess Jennifer, Jewel, and Carmen.
FARMER’S FAVORITE LASAGNE
CASSEROLE Impounds ground beef
8 medium-sized potatoes 1 cup chopped onion
16-ounce bag frozen peas and 1 can (1 pound, 12 ounces)
carrots tomatoes
1 pound hot dogs, sliced into 1 can (6 ounces) tomato paste
'A -inch pieces 1 can (4 ounces) sliced
Vi pound Velveeta mushrooms (drained)
2 tablespoons butter 1 clove garlic, minced
Vi cup milk l/i teaspoons salt
Wash and peel potatoes. Dice \'A teaspoons leaf oregano
into medium bites. Cook until ten- 1 teaspoon MSG
der, don’t overcook. Cook peas '/ teaspoon rosemary
and carrots until tender. Drain veg- 'A teaspoon pepper
etables. In a 4-quart pan, melt but- Lasagne noodles (8) cooked
ter. Add milk and Velveeta. Stir 2 cups ricotta cheese
over low heat until cheese is i cup grated Parmesan cheese
melted. Add vegetables, sliced hot 2 cups shredded mozzarella
dogs, and salt and pepper to taste, cheese
Serves 4 hungry farmers. In skillet, brown beef and onion.
I’m the Pennsylvania First
Alternate and Franklin County
Dairy Princess. Charles, Jewel,
14-year-old Carmen, and I farm
200 acres of alfalfa, forage, sorg
hum, sudax, corn, and wheat, and
we milk 70 Holsteins.
I usually milk in the evenings
after school and on weekends
when I’m not promoting dairy pro-,
ducts. My parents milk in the
morning. In the afternoon, my
mom milks with me while my dad
does the field work. Carmen feeds
the calves. We have a hired man
who feeds the cows in the morning
and evening and helps in the fields.
Retd dairy products are the only
products we use for cooking and
snacking because Real dairy pro
ducts contain vitamins and miner
als that build teeth, bones, and
muscles and help our bodies to
function properly. Sharing a favo
rite family dairy recipe with other
farm families is a pleasure for us,
and we encourage farm families to
use their Retd dairy foods for their
cooking and snacking.
Jennifer Rosenberry
St. Thomas
LEMON DESSERT
Bottom part
'A cup butter
1 cup flour
'A cup nuts (chopped)
Mix together and put into a
9-inch by 13-inch pan. Bake 15-20
in a 350-degree oven. Cool.
Center part
1 cup confectioners’ sugar
1 cup whipped cream
8 ounces cream cheese
Mix together and spread on
crust
Top part
2 boxes lemon pudding
3 cups milk
Cook pudding with milk. Cool
and spread over cream mixture.
/ live on a 220-acre farm. We
have a layer house and about 100
cows. We grow corn and alfalfa,
and some beans.
Denial Burkholder
Fredericksburg
drain off fat, add tomatoes, paste
and mushrooms, garlic, salt, ore
gano, MSG, rosemary, and pepper.
Stir and mash tomatoes. Simmer
uncovered 1 hour.
Layer in lasagne pan:
Vs meat noodles (4), 1 cup
ricotta. 'A meat, '/> cup Parmesan
and 1 cup mozzarella, remaining
noodles, meat, remaining ricotta,
Parmesan, mozzarella cheese.
Bake at 350 degrees for 30
minutes.
My husband and I own and
operate a 100-cow dairy farm and
farm more than 200 acres of
cropland.
Mrs. Robert-Moser
Barto
IMPOSSIBLE TURKEY PIE
2 cups cut-up cooked chicken or
turkey
4/2 -ounce jar sliced
mushrooms, drained
'A cup sliced green onions with
tops
'A teaspoon salt
1 cup shredded natural Swiss
cheese
lineups milk
V* cup buttermilk baking mix
3 eggs
Heat oven to 400 degrees.
Grease 10-inch pie plate. Sprinkle
turkey, mushrooms, onions, salt,
and cheese in pie plate. Beat
remaining ingredients until
smooth in blender or hand beater.
Pour into pie plate. Bake until gol
den brown and knife inserted half
way between center and edge
comes out clean, 30 to 35 minutes.
Let stand S minutes before cutting.
This is a very easy and good
recipe to use leftover holiday turk
ey and many variations can be
used. Ham for the turkey, Cheddar
cheese and lowfat milk, baking mix
and egg substitutes can be used for
those on restricted diets.
Ann Fackler
Lebanon
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