Recipe (Continued from Page B 18) NEW YORK DELI-STYLE CHEESECAKE Set oven at 350 degrees. Mix standard graham cracker crust and put in 9- or 10-inch springform pan. Beat 4 egg whites until stiff. Set aside. In a bowl, beat together 24-ounces cream cheese 1 cup sugar 1 teaspoon vanilla Add egg whites and blend together. Pour into crust Bake at 350 degrees for 30 minutes. Remove from oven. Set oven to 375 degrees. Mix together: 1 pint sour cream 1 tablespoon sugar 1 teaspoon vanilla Spread on top of cheesecake. Return to oven for 8 minutes. Remove from oven. Let stand one hour, refrigerate for at least 3 hours. Serves 10-12. Freezes well —allow 2 hours to defrost at room temperature. Ginny Wright Montrose QUICK CHEESECAKE 2 cups graham cracker crumbs 2 tablespoons sugar A cup butter, melted Mix well and press into a 9x12-inch pan. Blend together: 'A cup milk 1 tablespoon plain gelatin Let mixture stand 2 minutes. Bring the following to a boil: 2 cups milk Add milk to gelatin mixture in blender and blend well. Add the following and blend again: 'A cup sugar 2 teaspoons vanilla 16-ounces cream cheese, softened Pour into graham crust. Chill 2 hours. Add thickened fruit, pie fill ing, or crushed cookies on top. We are dairy farmers who milk 48 Hosteins. We have three preschoolers. Mrs. David Fisher Lewistown EGG CHEESE 3 quarts milk V* cup sugar Heat milk and sugar to boiling over low heat. 4 eggs, beaten 'A teaspoon salt 1 tablespoon flour 1 pint whole milk Beat together eggs, salt, flour, and milk. Add to heated milk and keep on low heat until separated. Put into cheese molds or sieve, col ander or whatever you have. Serve with maple syrup or molasses. This is an old recipe that my mother-in-law often made when she lived on the farm. It is still enjoyed by the whole family when served with molasses or maple syrup. Mrs. David H. Landis Lancaster RASPBERRRY CUSTARD 2 eggs 1 tablespoon flour 3 tablespoons sugar '/• teaspoon salt 2 cups milk 1 cup raspberries 9-inch unbaked pie shell Fill bottom of pie shell with raspberries or desired fresh fruit. Mix together remaining ingre dients and pour over fruit. Bake at 425 degrees for IS minutes; reduce heat and bake at 350 degrees for 20 minutes. Nancy Sattazahn Hamburg Jim and Lynette Reinford with children, Heidi, Malynda, and Quentin. CHICKEN-CHEESE LASAGNA Cook and cut-up chicken to equal 2 cups. Reserve broth (skim off fat when cooled). Thaw and drain 10-ounce pack age of chopped spinach. Reserve ‘/icup butter, melted in 2-quart saucepan over low heat. 2 cloves garlic, crushed; add to butter and saute lightly. Stir in 'A cup flour and 1 tea spoon salt, optional. Cook, stirring constantly until bubbly. Remove from heat. Stir in 2 cups milk 2 cups reserved chicken broth Heat to boiling, stirring con stantly. Boil and stir for 1 minute. Stir in: 2 cups shredded mozzarella cheese 'A cup grated Parmesan cheese 1 medium onion, chopped 1 teaspoon dried basil leaves A teaspoon dried oregano leaves A teaspoon pepper Cook over low heat, stirring constantly only until mozzarella cheese is melted. Sauce will be thick enough at this point. Assem ble in an ungrcased 9x13-inch bak ing dish: Layer 1: VA cups cheese sauce 4-S uncooked lasagna noodles (may overlap) 1 cup ricotta cheese, part-skim (may use part creamed cottage cheese). Layer 2: VA cups cheese sauce 4-5 uncooked lasagna noodles 1 cup ricotta or cottage cheese Layer 3: 2 cups cooked chicken Spinach VA cups cheese sauce Layer 4: 4-5 uncooked lasagna noodles VA cups cheese sauce 'A cup Parmesan cheese Bake, uncovered, at 350 degrees until noodles are done, 35 to 40 minutes. Let stand 15 minutes before cutting. This recipe was originally given to my mother. We’ve made a few minor adjustments. It's a big hit at our house, even with spinach. I've served and given away this recipe to many others. We eat and cook with a lot of cheese at our house. I love to try new recipes and my family and guests do not usually mind being the guinea pigs. We own a dairy farm with 97 acres near McAlisterville (Juniata Co.), butfarm about 200 acres and milk between 40 to 45 Holsteins and Jerseys. My collection of cows far exceeds my husband's but mine need much less care. We have three children, Heidi, B'A ; Malynda, 6; and Quentin, 3. Lynelte Reinford McAlisterville children of William and Kathy Romberger. CHEESY SCALLOPED POTA TOES '/« cup chopped onion A cup butter A cup flour 2'A cups milk 5 large potatoes, peeled, sliced thin 'A pound Velveeta cheese, cubed 3-4 ounces sharp Cheddar cheese, sliced thin 'A teaspoon salt 'A teaspoon pepper Saute onion in butter until ten der. Stir in flour, salt, and pepper. Add milk and cook until thick, stir ring occasionally over medium heat. Remove from heat. Place sliced potates in greased 2-quart casserole and pour cheese sauce over potatoes. Add 'A -A cup milk to cover potatoes. Bake, covered in a 350 degree oven for 45 minutes, stirring once. Uncover and bake 30 minutes or until potatoes are done. My husband, William, and I have two daughters, Darla, 3, and Kayla, 7 months. William is a livestock nutritionist and salesman for Renaissance Nutrition, Inc. He also farms 120 acres of corn, soy beans, and hay. On our farm, we background and finish Holstein steers. Darla enjoys helping Mom and Dad feed the young calves. Kathy Romberger Pitman GRAHAM CRACKER DESSERT 2 pounds graham crackers, crumbled 2 cups mini-marshmallows 2 cups dates, finely chopped 2 cups nuts, chopped 2 cups cream or milk Mix and chill. Serve with whipped cream. Wilma S. Zimmerman Shippensburg PINEAPPLE SLICES Filling; (make first) 1 N 0.2 can crushed pineapple Vi cup water 3 tablespoons cornstarch 'A cup sugar 1 egg yolk Cook together until thick. Cool. Dough: Vi cup milk, scalded and cooled 1 tablespoon sugar 1 yeast cake, dissolved in sugar When cool, add yeast to milk. Combine: 314 cups flour 1 cup butter 3 egg yolks, beaten 1 teaspoon vanilla Combine with milk mixture. Mix well. Divide dough into two parts. Roll out to fit greased 12x 16-inch pan. Put in filling and cover with remaining part of dough rolled out. Let rise 1 hour. Bake at 350 degrees for about 30 to 40 minutes. When cool, frost with confectioners’ sugar or other frosting. My husband and myself were dairy farmers. I used to milk cows and help with outside work as well put hay in. We retired seven years ago—still pul hay in—have a garden and a big lawn to mow and take care of. This recipe has been all over as I make it for bake sales and everyone enjoys it. Stephanie Litwen Little Falls, NY 1-2-3-4 CAKE 'A pound butter 1 cup milk 2 cups sugar 3 cups flour 4 eggs 3 teaspoons baking powder '/«teaspoon salt 2 teaspoons vanilla Mix together ingredients and bake in greased and floured pan for 60 minutes at 350 degrees. Check with toothpick to make sure cake is done. Top with the following. Frosting: 1 pound confectioners’ sugar 'A pound soft butter 1 teaspoon vanilla 6 tablespoons milk This is a recipe that my father says / will enjoy when I grow up. I am not yet old enough to write so I had dad write this for me. His name is Thomas. Mom (Julie) makes this recipe for Dad and I am sure I will like it when I get old enough to eat real food. Lots of milk at this age so "salute” to dairy farmers. My dad does engi neering for a living although I think that he would prefer to farm. My mom works as an accountant at the Reading Hospital. I, myself, just lay around right now; not too much to do at this age. Hope you like my recipe. Dad’s Little Girl, Lydia Ann Twiford, 13 weeks Sinking Spring Lydia Ann Twltord is held by godparents Larry and Jeri Tapiey. Lancaster Farming, Saturday, June 19, 1993-819 are the children of Craig and Helen Fester. RICE PUDDING 1 cup rice 214 quarts water 1 teaspoon salt Cook 25 minutes after mixture boils, rinse, and add rice to the following; 1 quart milk 1 large can evaporated milk Heat. In smaller bowl, combine: 114 cups sugar 2 tablespoons cornstarch 2 eggs 1 teaspoon cinnamon 2 teaspoons vanilla Mix into milk and rice mixture, stir over heat until thick about 5 minutes. Pour into a large bowl and sprinkle ground cinnamon on top. Let cool before putting it in the refrigerator. I'm sending my favorite rice pudding recipe for the readers. My whole family just loves it for a in between snack and before going to and from our dairy barn for doing chores. It’s so easy to make and it's really smooth and creamy on a warm summer day. Our children, Megean and Aar on really like working with the calves, giving the bottle to them and giving a helping hand all around. My husband's name is Craig. He and I are in our early 30s and have been milking cows for 10 years. It's a beautiful place to raise a family. We are always together having fun. 3 egg yolks 3 tablespoons sugar 3 teaspoons milk 3 teaspoons vinegar Onion, to taste Cook yolks, sugar, milk, vine gar, and onion until thick. Cool. Add: 24-ounces cream cheese 4-ounces Cheese Whiz This is our favorite cheese dip. It's great! Helen Fester Berwick CHEESE DIP Roseanne Zimmerman Blain (Turn to Page 824)
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