18
The Last Of The Last Contest Entries
No, you are not imagining
things. In last week’s edition you
read that the final recipe entries
were included. Unfortunately, as
sometimes happens in newspap
ers, there was not room to include
all of them. So, this week, I prom
ise, this is the final batch of recipes
submitted to Lancaster Farming’s
Dairy Recipe Drawing.
Enjoy them. And, thanks again
to every one who submitted a
recipe. You made this the best
dairy recipe contest ever.
SUSIE’S CREAMY
PUDDING
2 quarts milk
1 can evaporated milk
1 cup granulated sugar
'A teaspoon salt
A cup brown sugar
4 eggs
'A cup flour
'A cup cornstarch
2 tablespoons butter
2 teaspoons vanilla
4 drops maple flavoring
Pour milk and evaporated milk
in large saucepan. Add granulated
sugar and salt. Put over high heat
until hot, but not boiling. Beat
together brown sugar, eggs, flour,
cornstarch and a little hot milk.
Pour into hot m ilk mixture. Bring
to a boil stirring constantly.
Remove from heat Whip in butter
and flavorings. Put wax paper or
cracker paper on top till cool.
When cool remove paper and whip
again. This pudding may appear
very stiff before it is vigorously
whipped, then it should be light
and fluffy.
Anna Lantz
Kinzers
GOLDEN GARDEN DIP
'A pound Velveeta cheese,
cubed
'A cup milk
'A cup dairy sour cream
2 tablespoons chopped green
pepper
2 tablespoons finely chopped
onion
2 tablespoons finely chopped
pimiento
Heat process cheese spread and
milk over low heat, stir until sauce
is smooth. Add remaining ingre
dients, mix well. Chill. Serve with
assorted vegetable dippers.
We live in Hamburg. We have
72 cows and raise all of our
replacement heifers. We have 3
children, Trade, Brandon, and
Marc.
Elaine Schroeder
Hamburg
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming. P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
July
10- Salad Dips and Sauces
17- Blueberries
24- Peaches
31- Summertime Vegetables
RHUBARB CREAM
DELIGHT DESSERT
Crust:
1 cup flour
'/« cup granulated sugar
Vt cup butter
Rhubarb Layer:
3 cups fresh rhubarb, cut in
'A -inch pieces
'A cup sugar
1 tablespoon flour
Cream Layer
8 ounces cream cheese, softened
'A cup sugar
2 eggs
Topping:
8 ounces dairy sour cream
2 tablespoons sugar
1 teaspoon vanilla
For crust:
Mix flour, sugar and butter. Pat
into 10-inch pie plate. Set aside.
Rhubarb Layer:
Combine rhubarb, sugar and
flour, toss lightly and pour into
crust. Bake IS minutes at 37S'.
Cream Layer:
Beat together cream cheese and
sugar until fluffy. Beat in eggs one
at a time. Pour this over hot rhu
barb layer. Bake 350* for 30
minutes or until almost set.
Topping
Combine topping ingredients,
spread over hot layers.
Chill arid serve.
/ live on a dairy farm in Green
castle with my family. I have two
younger sisters and one older sis
ter who is married. Although I do
not help to milk the cows, / do help
with other barn chores and field
work.
I graduated on June 9, from
Greencastle-Antrim High School.
I was on the school hockey team
and in the band (both field and
concert). Next fall I will be attend
ing Shippensburg University,
where I plan to major in history.
My goal is to become a history
teacher.
Venita Christman
Greencastle
BUTTERSCOTCH COOKIES
2 cups brown sugar
4 cups flour
1 cup shortening
2 eggs
'A cup milk
1 teaspoon baking soda
1 teaspoon vanilla
If sticky, add more flour. Divide
dough in half. With hands, form 2
rolls on floured board. Chill over
night, then slice. Bake at 350*
about 10 minutes or till brown.
Eleanor N. Hoover
Shippensburg
SJJ!U?* %* Mm
% JL
Pamela McConnell
BAKED DEVILED
ORANGE ROUGHY
1/j pounds fresh or frozen
orange roughy fillets or other
white fish 'A -inch thick
1-8 ounce cream cheese,
softened
2 tablespoons mayonnaise or
salad dressing
2 tablespoons milk
1 tablespoon dry onion soup mix
1 tablespoon lemon juice
1 teaspoon dried tarragon,
crushed
1 teaspoon Dijon-style mustard
114 cup soft wheat bread
crumbs
1 cup parsley
14 cup parmesah cheese
1 teaspoon paprika
Thaw fish, if frozen. Cut fillets
into six serving-size portions.
Arrange fillets in a single layer in a
greased shallow pan. In a small
bowl combine cream cheese, may
onnaise or salad dressing, milk,
onion soup mix, lemon juice, tarra
gon, and mustard (May appear
lumpy). Spread over fillets. Bate
at 450* for 10-12 minutes until
flaky. Combine remaining ingre
dients. Sprinkle on fish. Bate three
to four minutes. Serves six.
I am a senior at Wilmington
Area High School where I am
active in band and am class trea
surer, and on the Who’s Who
Among American High School stu
dents. I will graduate with honors
and am a member of the National
Honor Society.
I am president of the Yankee
Dairy 4-H Club and a member and
past officer of the P and W Sewers
Etc. I am active in the Plain Grove
Presbyterian Church and sing in
the choir. ■
lama director ofThe Pa. Junior
Jersey Club.
My parents are John and Lois
McConnell. I have two sisters
Roberta, 15 and Joy, 10.1 live on a
198-acre dairy farm in Lawrence
County, and own 17 Jerseys. I will
relinquish my reign as dairy prin
cess on June 12.
I plan to atlendShenango Valley
Campus, Penn State this fall
majoring in food science.
Pamela McConnell
Volant
SO EASY
BROCCOLI CASSEROLE
1 cup Minute rice
1 cup water
A cup onion, chopped
'A cup celery, chopped
2 packages frozen broccoli,
chopped
1 can cream of mushroom soup
1 large jar Cheese Whiz
Place above ingredients in lay
ers in 9x13 inch baking dish. Cov
er with foil and bake at 330* for 1
hour.
Mrs. Marie Loy
Pine Grove
CHICKEN
CORN CASSEROLE
'A cup butter (melted)
cup flour
'A teaspoon celery salt
V* teaspoon salt
2 cups milk
Make white sauce with above.
Add 2 cups chopped cooked chick
en and 2 cups com. Put in a 2-quart
casserole and top with bread
crumbs. (1 cup cubed bread and 1
tablespoon melted butter).
Bake at 350' 1 hour.
This is a tasty fish that brings
cheers from the children whenever
I serve it.
Rebecca Zook
Bethel
Featured Recipe
The 1993 Sizzlin’ Lamb Barbecue Recipe Contest $2,500 grand
prize winner is Brazilian Grilled Lamb and Black Beans, submitted
by Ellen Burr of Truro, Mass.
Grilled Lamb Chops with Rosemary Plum Sauce, created by Leisla
Sansom, Alexandria, Va., was the second place winner of $l,OOO.
The third place title was taken by Country-Style Rack of Lamb sub
mitted by J.T. Johnson, West Yellowstone, Mont
The seven regional winning recipes, selected from more than 650
entries, are featured in the four-color pamphlet “Lamb Sizzlin’ Bar
becue Recipes.”
For a free copy of the winning recipes, send a stamped, self
addressed, business-size envelope to: Meat Board Test Kitchens,
Dept. SLBR, 444 N. Michigan Ave., Chicago, IL 60611.
BRAZILIAN GRILLED LAMB AND BLACK BEANS
Total preparation and cooking time: 50 minutes
14 well-trimmed butterflied lamb leg (sirloin half)
(approx. 3 pounds)
1 medium red onion
2 cans (IS to 16 ounces) black beans, rinsed, drained
1 bottle (8 ounces) red wine vinegar and oil salad dressing,
divided
I teaspoon garlic salt
Ground red pepper
3 medium red or green bell peppers, cut lengthwise into quarters
2 large oranges, peeled, cut lengthwise in half and then
crosswise into thin slices
Cut onion crosswise in half; cut a thin slice. Separate onion slice
into rings; reserve for garnish. Finely chop remaining onion. In
medium bowl, combine choppedonion, beans and 'A cup dressing;
cover and refiiigerate.
Brush surface of lamb with additional 'A cup dressing; sprinkle
evenly with garlic salt and l A teaspoon red pepper.
Place lamb and bell peppers on grid over medium coals. Cover
grill; grill 30 to 35 minutes (IS to 20 minutes for bell peppers) until
bell peppers are tender and lamb is rare to medium doneness or until
thermometer registers 140’ for rare, 160* for medium. Turn every 10
minutes. Remove lamb and let stand 10 minutes before carving.
To serve, place bean mixture in center of serving platter. Arrange
bell peppers and oranges around beans. Carve lamb into thin slices;
arrange over beans. Garnish with reserved onion rings. Drizzle with
remaining dressing; season with additional red pepper, if desired.
Makes 10 to 12 servings (serving size: 1/10 to 1/12 of. recipe).
PINEAPPLE CHEESE
TORTE
Pat in the pan crust
1 cup all-purpose flour
IV* cups confectioners’ sugar
V* cup finely chopped almonds
'A cup butter or margarine
(softened)
Filling
2 packages (8-ounce each)
cream cheese (softened)
'A cup sugar
2 eggs
V\ cup unsweetened pineapple
juice
Pineapple Topping
'A cup all-purpose flour
'A cup sugar
1 can (20-ounce) crushed
pineapple, juice drained and
reserved
'/> cup whipping cream
Fresh strawberries, optional
Combine crust ingredients, pat
into the bottom of a 12”x8”x2”
baking dish. Bake at 3SO* for 20
minutes. Beat cream cheese in a
mixing bowl until fluffy, beat in
sugar and eggs. Stir in juke. Pour
Ailing over hot crust Bake at 350*
for 20 minutes, or until center is
set Cool. For topping, combine
flour and sugar in a saucepan, stir
in 1 cup of reserved pineapple
juice. Bring to a boil, stirring con
stantly. Boil and stir 1 minute.
Remove from heat fold in pineap
ple. Cool. Whip cream until stiff
peaks form, fold into topping.
Spread carefully over dessert.
Refrigerate 6 hours or overnight.
Garnish with strawberries if
desired. Yield 12-16 servings.
Ephraim Zook
Lititz
(Turn to Pago B 8)
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