Recipes
(Continued from Page B 14)
POTATOES ST. LOUIS
Spread one 32-ounce hash
brown potatoes, slightly thawed, in
3-quart greased casserole.
Combine:
'A cup melted butter
Vi cup chopped onion
1 can cream of chicken soup
2 cups grated sharp Cheddar
cheese
1 pint sour cream
'A teaspoon pepper
1 teaspoon salt
Pour over potatoes. Mix 2 cups
crushed cornflakes with 'A cup
melted butter. Sprinkle on top of
potato mixture. Bake at 350
degrees for 1 hour.
Our 123-acre farm is heated in
the southern part of Tioga County
in the little community of Nauvoo.
Besides running the farm, my
husband, Jim, works as an electri
cal technician and works with
satellite dishes.
We have a 14-monlh-old son,
Michael, who enjoys the outdoors
and loves to kelp on the farm.
In the spring, we produce maple
syrup. We raise corn, oats, hay,
and straw for our own use and sell
what we can. We maintain about
20 beef cattle and 50 sheep on our
farm.
Our lambing season will begin
by the end of June. This is not the
normal time for most sheep pro
ducers to lamb, but it seems to
work the best on our busy farm.
Lona Heyd
Nauvoo
APPLE DUMPLINGS
Syrup:
l'/i cups sugar
2 cups water
14 teaspoon cinnamon
Boil 5 minutes in saucepan, then
add 14 cup butter, baste dumplings
a few times while baking.
Dough:
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
Add V* cup butter
Use pastry blender and cut into
fine crumbs. Add 'A cup milk and
blend. Roll out and cut into 6
squares. Place 4 sliced apples
(depends on size) on squares.
Sprinkle with white sugar, cinna
mon. Dot with butter, fold up and
place in greased 13x9 pan. Pour
syrup over top. Bake 45 minutes at
350*.
This recipe was given by a great
aunt of mine who lives in Western
Pa. We enjoy this dessert anytime.
My husband, Jay Marvin Herr,
and I have two boys, Jay Lamar
and Joseph Paul. They turn 6 and 2
in July. Jay loves to help sweep the
milking area and play with calves.
Joseph is very busy and loves to be
into everything. We raise all regis
tered Jersey cows and heifers and
calves. We grow alfalfa and corn
on 60 acres, 15 acres rented. We
live along 372 between Buck and
Muddy Run Park so traffic is heavy
when having to cross the road with
equipment, John Deere of course.
My husband also collects toy ones
and belongs to Solanco Young
Farmers. We attend the Pequea
Brethren in Christ Church. I love
to collect and try new recipes, sew,
bake and grow vegetables. We rent
from in-laws, Paul H. Herr and
Eunice who live close by. His
father helps out on Sunday morn
ings and with field work. He also
works for American Breeders Ser
vice and he is here often to breed
our cows for us.
Shirley Herr
Holtwood
VELVET LEMON CAKE
1 cup butter
2 cups all-purpose flour, sifted
16 ounces cream cheese
2 cups sifted confectioners’*
sugar
2 small packages lemon instant
pudding mix
3 cups whole milk
2 cups whipped cream
Blend together butter and flour.
Pat onto bottom and sides of
ungreased 9x13-inch pan. Bake in
350 degree oven for 20 to 25
minutes or until golden brown.
Watch carefully. Let cool.
Blend cream cheese and confec
tioners’ sugar in bowl until smooth
and creamy. Put in cooled shell,
and smooth with spatula.
Combine pudding mix and cold
milk according to package instruc
tions. Pour on top of cream cheese
mixture and smooth with spatula.
Top pudding layer with
whipped cream.
Serve chilled.
I’m a 22-year-old native Bucks
County resident. Through my
school years, I was a member of
the Buckingham 4-H Club and
learned much about country life
and agriculture. The love of my life
is horses, which I learned a great
deal about through 4-H. I've
recently become engaged to a pro
fessional rodeo cowboy, and will
be moving to the Franklin County
area.
Heather Purvin
New Hope
CHOCOLATE
SUNDAE CRUNCH
1 cup flour
% cup brown sugar
14 cup butter
14 cup nuts, chopped
1 small package instant vanilla
pudding mix
1 cup milk
2 cups .vanilla ice cream (slight
ly softened)
3 tablespoons milk
14 cup chocolate chips
14 cup small marshmallows
Combine flour with brown
sugar; cut in butter until crumbly
and stir in nuts. Spread (don’t
press) mixture in an ungreased
9-inch square baking pan. Bake at
350* for 25 min. or until lightly
brown. Cool completely. Crumble
baked mixture, reserving A cup
for topping. Spread and lightly
press remaining crumbs in bottom
of same pan. Combine pudding
mix with milk. Add ice cream;
blend until mixture is smooth.
Pour over crumb crust; sprinkle
with reserved crumbs. Combine
milk, chocolate chips, and marsh
mallows. Cook over medium heat;
stirring until moisture is melted.
Drizzle over filling and crumbs.
Refrigerate at least 2 hours.
Dessert may also be frozen.
Remove from freezer 2 hours
before serving.
We live on a dairy farm and we
milk 42 cows.
Linda S. Click
Mill Hall
CHEESE BALL
16 ounces cream cheese,
softened
8-ounces sharp cheese
8 ounces muenster cheese block
4 ounces crumbled blue cheese
2 tablespoons grated onion
Mayonnaise
Bring cheeses to room tempera
ture. Blend cheeses and onion
together in bowl. Gradually add
just enough mayonnaise to form
soft balls. Put in refrigerator until
firm enough to shape into balls.
Roll in chopped pecans, if desired.
Can be frozen for two months.
Donna Morrison
Dalmatia
RANCH
POTATO CASSEROLE
6 to 8 medium potatoes
% cup sour cream
'A cup ranch salad dressing
'A cup crumbled bacon
2 tablespoons parsley
l'/a cups shredded Cheddar
cheese
2 cups crushed cornflakes
V « cup melted butter
Cook potatoes in water in sauce
pan until tender; Cut into quarters.
Place in greased Bxl2-inch baking
dish. Combine sour cream, salad
dressing, bacon, parsley and 1 cup
cheese in bowl; mix well. Pour
over potatoes, tossing gently to
coat. Sprinkle remaining 'A cup
cheese over potato mixture. Toss
cornflakes with melted butter.
Sprinkle over top. Bake at 350
degrees for 40 to 45 minutes or
until light brown. Yield: 6 to 8
servings.
My husband Jim and I will be
celebrating our 28th wedding
anniversary on May 8. We have 3
children and 4 grandchildren. We
have been foster parents for 12
years and I run a family day-care
home.
Anita Chase
Dushore
ECLAIR CAKE
1 pound graham crackers
2 small packages vanilla pud
ding (not instant)
3V4 cups milk
9 to 12 ounces whipped topping
Line bottom of 9-inch by
13-inch pan with graham cracker
sheets. Cook pudding as directed
on pack, with 314 cups milk, cool.
Blend in whipped topping. Pour
half of mixture over graham crack
ers. Place another layer of crack
ers, pour test of pudding mixture
over top and another layer of
crackers. Refrigerate for two
hours.
Frosting:
2 squares unsweetened choco
late (melted)
2 teaspoons white com syrup
2 teaspoons vanilla
3 tablespoons butter or
margarine
VA cup confectioners’ sugar
3 tablespoons milk
Beat until smooth and spread
ovv top layer of graham crackers.
Refrigerate.
This is afavorite dish in my fam
ily. We make it almost every time
we have the family at home. I have
three sisters and four brothers, all
married except me and my brother.
We used to live onafarm, but don't
anymore, as my brother took the
farm over. Dad now has a wood
working shop and we also have a
chicken house. But Dad still helps
some with the farming and milks
once in a while.
Alverta Faye Zimmerman
Millmont
CORRECTION
yum yum cupcakes
(previously appeared in 6/5
issue)
8-ounces cream cheese
1 egg
'/« teaspoon salt
'/a cup sugar
Mix together and add: *
1 cup chocolate chips
Mix together these ingredients
and beat well:
2 cups sugar
3 cups flour
Vi cup cocoa
2 teaspoons vanilla
2 teaspoons baking soda
2 tablespoons vinegar
Vi cup oil
2 cups water
Fill cupcake papers half full.
Spoon rounded teaspoon of cream
cheese mixture into cupcake. Bake
at 375 degrees for 20 to 30
minutes. Delicious, needs no icing.
Fannie E. Stoltzfus
Christiana
Lancaster Farming, Saturday, June 26, 1993-815
PINEAPPLE RICE
1 cup rice (cook and cool)
'1 cup whipping cream
'/i cup sugar
6 marshmallows
1 cup crushed pineapples
A cup chopped nuts
Whip cream. Add sugar and rice
and blend into cream.
Add diced marshmallows.
Chill.
Drain pineapple and chill
thoroughly.
When ready to serve, add
pineapples and nuts and fold into
mixture.
Fresh peaches or strawberries
may be used instead of pineapples.
Esther Zimmerman
Carlisle
GRAHAM CRACKER
PUDDING
2 cups milk
14 cup sugar
14 cup graham cracker crumbs
14 teaspoon vanilla
14 cup coconut, optional
Stir together milk, crumbs, and
sugar. Bring to a boil. Remove
from heat and stir in vanilla and
coconut. When chilled, stir in:
1 cup whipped cream
We live on a dairy farm so I'm
always glad to use recipes calling
for milk. This one is very simple
and I often make it in the
microwave.
We have three children and they
all enjoy the cows, especially the
toy cows they have in the house.
Lois Good
Willow Street
MARSHMALLOW WHIP
Crumbs;
114 cups graham cracker crumbs
14 -pound butter
Filling;
10-ounces marshmallows
4 cups milk
2 cups whipped cream
Vanilla, to taste
'A cup sugar
Pie filling, desired fruit
Combine butter and crumbs and
press into serving dish. Melt
marshmallows in hot milk. Mix
vanilla and sugar in cream when
marshmallow mixture is cooled.
Blend together. Before fully set,
pour in graham cracker-lined dish,
pour as much thickened pie filling
in middle as desired.
Very delicious dessert.
Wilma Zimmerman
VANILLA CREAM PIE
% cup sugar
V* cup cornstarch
'A cup all-purpose flour
3 cups milk
4 eggs
1 tablespoon margarine or
butter
VA teaspoons vanilla
For filling, in a medium sauce
pan combine sugar and cornstarch
or flour. Gradually stir in milk.
Cook and stir over,medium
high heat till mixture is thickened
and bubbly. Reduce heat; cook
and stir for 2 minutes more.
Remove from heat.
Separate egg yolks from whites,
set whiles aside for meringue.
Beat egg yolks lightly with a fork.
Gradually stir about 1 cup of the
hot filling into yolks. Return all to
saucepan, bring to a gentle boil.
Cook and stir for 2 minutes more.
Remove from heat. Stir in margar
ine or butter and vanilla. Pour the
hot filling into baked pastry shell.
Evenly spread meringue over
hot filling, seal to edge.
Bake in a 350° oven for 15
minutes. Cook on a wire rack.
Cover and chill to store. Makes 8
servings.
APPLE DUMPLINGS
Syrup:
1A cups sugar
2 cups water
A teaspoon cinnamon
Boil 5 minutes in saucepan, then
add'/I cup butter, baste dumplings
a few times while baking.
Dough:
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
Add V* cup butter
Use pastry blender and cut into
fine crumbs. Add 'A cup milk and
blend. Roll out and cut into 6
squares. Place 4 sliced apples
(depends on size) on squares.
Sprinkle with white sugar, cinna
mon. Dot with butler, fold up and
place in greased 13x9 pan. Pour
syrup over top. Bake 45 minutes at
350*.
This recipe was given by a great
aunt of mine who lives in Western
Pa. We enjoy this dessert anytime.
My husband, Jay Marvin Herr,
and I have two boys, Jay Lamar
and Joseph Paul. They turn 6 and 2
in July. Jay loves to help sweep the
milking area and play with calves.
Joseph is very busy and loves to be
into everything. We raise all regis
tered Jersey cows and heifers and
calves. We grow alfalfa and corn
on 60 acres, 15 acres rented. We
live along 372 between Buck and
Muddy Run Park so traffic is heavy
when having to cross the road with
equipment, John Deere of course.
My husband also collects toy ones
and belongs to Solanco Young
Farmers. We attend the Pequea
Brethren in Christ Church. I love
to collect and try new recipes, sew,
bake and grow vegetables. We rent
from in-laws, Paul H. Herr and
Eunice who live close by. His
father helps out on Sunday morn
ings and with field work. He also
works for American Breeders Ser
vice and he is here often to breed
our cows for us.
CHICKEN SOUFFLE
6 slices bread; cube two pieces
and the crust of four pieces
Put cubed bread in a 3 quart bak
ing dish and mix with:
2 cups diced chicken
'A cup diced onion
'A cup diced celery
A cup Miracle Whip
% teaspoon salt
Lay on remaining whole bread.
Combine 2 beaten eggs with VA
cups milk. Pour over ingredients
and let set in refrigerator over
night. Before baking, pour 1 small
can cream of mushroom soup
(mixed with 1 can milk) over.
Newville
Bake at 325* for 1 hr. and 10
min. Top with cheese slices a few
min. before finished baking. Very
Good!
PEANUT BUTTER
FUDGE BARS
2 cups sugar
V> cup butter
'A cup milk
'A teaspoon salt
'A cup peanut butter
1 teaspoon vanilla
3 cups rolled oats
Mix sugar, butter, milk and salt
in pan and bring to a full boil.
Remove from heat and add peanut
butter, vanilla and oats. Mix well.
Pour onto greased pan.
Anita Brenize
Shippensburg
Betty Bayne
Cabot
Shirley Herr
Holtwood
Dorcas ReifT
Mt. Joy
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