Bi6-L»nca>ttr Farming, Saturday, June 26, 1993
Dairy Drawing Recipes
(Continued from Page BIS)
CHOCOLATE
BUTTERMILK SQUARES
1 cup margarine
A cup cocoa
1 cup water
2 cups sugar
2 cups all-purpose flour
'A teaspoon salt
'A cup buttermilk
1 teaspoon baking soda
2 eggs, beaten
1 teaspoon vanilla
Frosting:
'A cup butter
‘A cup cocoa
A cup buttermilk
1-16 ounce box confectioners’
sugar
1 teaspoon vanilla
5 /< cup chopped nuts
In saucepan bring margarine,
cocoa and water to a boil. Cool.
Meanwhile, in a large mixing
bowl, combine the sugar, flour
and salt. Pour cooled cocoa mix
ture over dry ingredients. Mix
well. Combine buttermilk and
baking soda, add to cocoa mixture
along with eggs and vanilla. Mix
until combined. Pour into a
greased and floured 15x10x1 pan.
Bake at 350° for 20 minutes. For
frosting, melt butter, cocoa and
buttermilk. Stir in confectioners’
sugar and vanilla. Spread over
warm cake and top with nuts. Cut
after cooled into 15 squares.
Nancy Kramer
Newmanstown
OLD FASHIONED
SUGAR CAKES
'A pound butter (soft)
2 cups white sugar
3 whole eggs
1 cup buttermilk (sour milk)
1 teaspoon baking soda
4 cups flour
1 teaspoon baking powder
2 teaspoons vanilla extract
Cream together butter, sugar,
and eggs. Add sour milk in which
soda has been dissolved. Sift
together dry flour and baking pow
der and add to mixture. Then add
vanilla. Drop by tablespoons full
an greased cookie sheet and
sprinkle'-with sugar. Bake at 350
for about 9-10 minutes until done.
Makes about 4 dozen.
These cookies have always been
one of my favorite. Sprinkled with
sugar their light texture melts in
your mouth. At holidays I decorate
them with colored sugars and
sprinkles. These cookies are also
delicious frozen. As a child visiting
my grandparents' dairy farm I
always loved when my grand
mother would go to the basement
freezer and get me a mouth water
ing sugar cookie for a snack.
Wendy Schott
Hanover
HAMBURGER-NOODLE
CASSEROLE
1 pound ground beef
2 cups cooked noodles
A cup milk
1 cup cream of mushroom soup
'/« teaspoon pepper
1 can peas
'A cup chopped onion
2 cups shredded sharp cheese
'A teaspoon salt
Brown meat and add onion.
Cook until onion is tender. Stir in
soup, milk and seasoning. Layer
half noodles, meat, sauce, peas and
cheese in VA qt. casserole dish.
Repeat layers ending with cheese.
Bake at 350* until cheese is golden
brown. Yield: 6 servings.
Angie Brenize
Chambersburg
SOUR CREAM COOKIES
1 cup shortening
3 cups sugar
4 eggs
2 cups sour cream
2 teaspoons lemon flavoring
7 cups flour
1 teaspoon salt
1 teaspoon soda
4 teaspoons baking powder
Cream shortening and sugar
together. Add eggs and beat well.
Stir in alternately the sour cream
and dry ingredients.
Drop on ungreased cookie sheet
and bake for 12 mins, at 375*.
Cool and ice with vanilla icing.
Decorate with colored sugar or
candy sprinkles or ground walnuts.
Store in tight container. Put wax
paper between layers of cookies to
prevent sticking together. A moist
cookie.
Our 5 sons love these cookies, it
is an old recipe that I got from my
mother-in-law.
We are dairy farmers. My hus
band, Aaron, manages thefarm for
Philhaven Hospital. There are 100
cows, 100 heifers of all sizes, 110
acres and a small petting zoo for
pet therapy which includes goats,
sheep, rabbits, cats, a pony, a dog
and of course calves.
We have many favorite recipes
that I clipped from Lancaster
Farming over the years.
Mrs. Ruth Shirk
Lebanon
CHOCOLATE CHIP
COFFEE CAKE
Cream together:
'A cup margarine
1 cup sugar
2 eggs
Add;
1 cup sour cream
2 teaspoons vanilla
Sift and add to creamed mixture:
2 cups flour
VA teaspoons baking powder
1 teaspoon baking soda
Pul half the mixture in a greased
13x9 pan.
Mix together 'A cup sugar, 1
cup chocolate chips, 1 teaspoon
cinnamon. Put half on top of bat
ter. Spread remaining batter on lop
of mixture and top with remaining
chocolate chip mixture. Bake at
350° for 25 minutes or until pick
comes out clean from center.
Brenda Kramer
Newmanstown
CHEESY HAM CHOWDER
2 cups water
2 cups diced potatoes
'A cup diced carrots
A teaspoon salt
Pepper
1 c ip cooked, diced ham
/* cap butler
'/< cup flour
2 cups milk
1 cup Cheddar cheese
Cook vegetables until soft. Do
not drain water off. While veget
ables are cooking, make white
sauce. Melt butter, add flour and
stir till smooth. Add milk and
cheese and heat till thickened, stir
ring constantly. Add cheese sauce
to vegetables. Mix well and serve.
This recipe is a favorite of our
family. My husband, Les, is a
dairy farmer and we have 4 child
ren. Our daughter, LaWanda, is a
first-year nursing student at
L.G.H. School of Nursing. We
have 3 boys, Jeff, Chad, and Craig
who attend Manheim Central
School.
Liz Heistand
Manheim
MILLER TAPIOCA
PUDDING
In 8 quart kettle, scald;
1 gallon milk
V* teaspoon salt
Add; 1 cup granulated tapioca
and cook 15 minutes, stirring as
needed.
Add; 2 cups sugar (lower heat
to med. low).
Add: contents from the blender
and stir and cook until thick.
In the blender:
12 eggs
2 tablespoons plain gelatin
2 tablespoons cornstarch
Blend together and add 1 cup of
the hot milk mixture and blend.
Add: 2 tablespoons vanilla and
stir well.
Chill thoroughly. Fold in 1-8
ounce container of Cool Whip.
Serve.
We live on a farm raising chick
ens as broilers. It offers a wide
range of opportunities. We have a
dog and a few cats. The boys raise
quite a few rabbits. We have a
nice size garden, too. With a fami
ly of six boys, food doesn't stay
around very long. I enjoy reading
and clipping the recipes in the
Lancaster Farming ,
Esther Miller
Manheim
CREAMY WHITE FUDGE
'A cup sweet cream butter
'A cup sour cream
2 cups sugar
12-ounces white chocolate
(chopped)
1-7 ounce jar marshmallow
creme
'A cup golden raisins
1 teaspoon rum flavoring.
Combine butter, sour cream and
sugar in heavy saucepan. Bring to
boiling point, stirring constantly.
Boil five minutes over medium
heat or until candy thermometer
reaches 234 degrees, stirring con
stantly to prevent scorching.
Remove from heat, add remaining
ingredients, then beat until well
blended. Turn into buttered
8”x8”x2” pan. Cool at room temp
erature. cut into squares. (Makes
about 2 pounds).
Joan Frazier Hensley
McGaheysville, VA
RAW VEGETABLE DIP
1 cup sour cream with chives
1 cup mayonnaise
Vi cup parmesan cheese
1 teaspoon seasoning salt
1 teaspoon garlic salt
1 teaspoon parsley flakes
Combine all ingredients and
refrigerate overnight. Serve with
assorted fresh vegetables.
My name is Janice and my hus
band is Gary. We have 5 children:
Jeremy 20, Joel 16, Gregory 13,
Jody 12 and Gwen 10. Gary and
the oldest 2 boys work for E.E.
Shenk and Sons, custom farm
work. It’s a family business that
Gary’s dad started 60 years ago.
The children are in the Manheim
Central School District and we are
all members of Chiques Church of
the Brethren, Manheim, Pa.
We live outside Manheim on 3
acres of land and have sheep, a
dog and a cat.
I’m a quilting 4-H leader and all
the children are in or have been in
4-H at one time.
The children play in either
soccer or baseball. Gary coached
for 5 years when the children were
under 10 years.
We all love dairy products espe
cially ice cream (homemade the
best). I can get the children to eat
their vegetables with this dip.
Janice M. Shenk
Manheim
MEXICAN CASSEROLE
2 pounds hamburger cooked and
drained ('A onion chopped and
cooked with it)
. Salt to taste
1 can cream of mushroom soup.
1 can of water and 1-4 ounce can
chopped green chilies (drained) —
mix these things in a bowl.
To the drained hamburger add I
can (10 ounce) mild Enchilada
Sauce I use Old El Paso brand.
1 pound shredded cheese
1 bag Dorito chips (I use the
Weis 3/4 pound Nacho Cheese
Tortilla chips)
Crush chips with rolling pin.
Put 14 of crushed chips in the
bottom of a 9x13-inch pan. Put 14
of meat mature on top of chips
layer. Put part of the cheese, then
14 of the soup mixture. Repeat lay
ers and sprinkle remaining cheese
on top. Bake in 350* oven for
15-20 minutes or until bubbly on
top.
Garnish with a tablespoon sour
cream if desired per serving.
Makes 10-12.
/ got this recipe when we lived in
Oklahoma and have shared it with
a lot of my friends. It is very easy to
make and everyone seems to like it.
I am a graduate of Palmyra
High School and Messiah College.
I did a year of VS at the Navajo
Brethren in Christ Mission in New
Memo where I met my husband.
He is a native of Oklahoma. We
married in Pennsylvania and
moved to Oklahoma and I have
lived therefor 15 years. My hus
band was involved in farming. The
farms are BIG in Oklahoma and
We now have heifers in the
meadow in front of our house.
And, as they nibble their way
along the fence, 1 watch anxiously
to see if they’ll eat my flowers.
The hollyhocks tower over the
fence and are an easy target.
When my sister and her hus
band visited us recently, she men
tioned that only people who have a
large garden appreciate other peo
ples’ gardens. If you have one of
your own, then you give (lowers
and vegetables more than a pas
sive glance.
You compare size of vegetables
to the ones in your own garden.
Or, you look carefully at the col
ors and shades of flowers. But no
matter how you look at another
person’s plants, they do require a
lot of work.
Just now our area is very dry
and my husband has been faithful
Penn State Sponsors
Crafts Workshop
MIDDLETOWN (Dauphin 18 .* techniques. Guest speak-
Co.) Penn State Cooperative ” 1 R- Passewitz
Extension will sponsor a work- State University, and
shop on Marketing our Crafts Hajnlctt of Penn State
Together on Tuesday, July 20, at U™ v eraity. The session will be
Penn State Harrisburg in Middle- "*}“ “* Union Budding
town. This one-day workshop will vy ajn * to 3:00 pjn.
center on two issues of vital Advance registration (by July 15)
importance to craftspeople for- 18 required; a fcc covers
mationofa crafts cooperative (for ™ tenals and lunch ; For mate
coUective buying of supplies and J™» to '««“■». contact
selling of products) and effeedve g«{g; d McGcc at (71?)
when machinery breaks down
(tractors, combines, etc.) it is very
expensive to repair tilings. We
weren't making money and I was
very homesick for Pennsylvania so
my husband decided to get out of
farming in Oklahoma and come to
Pennsylvania to see if it was as
great as I kept telling him it was.
He got a job with Kreider Farms,
Manheim and now he milks cows. I
went too one year LPN program in
Oklahoma and now I am employed
as a medication nurse at the Men
nonite Home in Lancaster. We
have a 16-year-old daughter and a
12-year-old son. Both have
adjusted to Pennsylvania life. They
think that the schools here are
much harder than in Oklahoma.
It is nice to be close to my family.
Palmyra isn’t too far to go. When I
am not working, I like to crochet,
make baskets, type letters, bake,
make noodles and jelly.
We have some Amish neighbors
and it is really neat to learn about
their culture. We had some really
good friends from New Mexico
who were Navajo Indians and in
many ways the Navajo Indians and
Amish have some things in com
mon. Our whole family was able to
experience a buggy ride last sum
mer. The Amish like to do a lot of
things we like too.
Sometimes I still can't believe I
am here. I never imagined that I
would move back here. Nothing is
impossible for our Lord to do. I
truly believe in miracles!
Barbara A. Eyster
Lititz
(Turn to Pag# 822)
Ida’s j
Notebook I
Ida Risser
ly watering his new trees. This
spring he pul in pear, cherry,
peach and apple. There arc even
two elderberry bushes.
Recently I was interviewed for
a national radio program called
“Sound and Print.” Actually, I’d
never heard of it, but my son who
lives in Atlanta says that he listens
to it The subject of interest was
our heirloom pea seeds, which
we’ve shared with the Landis Val
ley Museum. Our two kinds of
peas are doing fine in our garden
despite the lack of rainfall. In fact
there are more than I can sell or
freeze. Some of last year’s crop
are still in the freezer.
Our next big job will be to pick
the black raspberries and blueber
ries as they follow the peas and
strawberries very closely. There is
no rest for the weary.
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