86-Lincaster Farming, Saturday, June 11, 1994
Borne On The Benge A
They say a picture is worth a
thousand words. When it comes to
genuine dairy products, the “pic
ture” is a drop of milk encircling
the single word “REAL.”
The REAL Seal, as it’s come to
be known by marketers and con
sumers alitoe, speaks volumes
about the genuine dairy content
and quality of the products it
adorns.
It’s assurance to consumers that
a dairy product meets rigorous
standards to identify uniformity,
value, and wholcsomcness. Con
sumers can tell at a glance if an
item is a genuine dairy product.
When it comes to cooking, dis
hes made with dairy products far
out-tastes those made with imita
tion products. These are cream of
the lop recipes from our readers.
Enjoy!
ORANGE DESSERT
1 large container whipped cot
tage cheese
20 ounce can crushed pineapple
2 cans mandarin oranges
1 large box orange Jcll-0
1 small box orange Jell-0
1 large container whipped
cream lopping
Drain fruit; whip cottage
cheese; add Jcll-0 granules; add
fruit; fold m whipped cream.
Refrigerate.
My husband and I enjoy very
much the iMncaster Farming. We
have subscribed to it for many
years. Although we live in western
Pennsylvania and in farming ter
ritory, our love is for the farm area
of Lancaster County. The coun
tryside is so clean and the roads
and farm lanes are all paved and in
good repair. We own a 100-acre
farm, hut most of it is in woodland
and about 23 acres of it is farmed
by a neighbor farmer.
Mary J. Elder
Kittanning
LEMON DELIGHT
2 cups flour
I cup butter
I cup pecans
Mix and pal on bottom of
9x13-mch pan. Bake at 375
degrees for 15 minutes.
2 cups confectioners’ sugar
2 8-ouncc packages cream
cheese
2 cups whipped cream lopping
Beal together ingredients and
pour into baked pecan crust. Let
cool 15 minutes.
6 cups milk
4 small packages instant lemon
pudding or preferred flavor
Beat together milk and pudding
and spread on top of cream cheese
layer. Cover with whipped cream
topping.
Mrs. Joe Click
Ronks
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
2-
A super berry ice cream cone is a perfect summer treat. Fresh berries, strawberry
ice cream, and blueberry frozen yogurt are nestled in a large waffle cone.
Dairy Recipe Extravaganza
EASY CHOCOLATE CHIP
CHEESE CAKE
'A cup sugar
'A cup flour
2 eggs
2 8-ounce packages cream
cheese
2 teaspoons vanilla
I cup chocolate chips, divided
Place all ingredients except
A cup chocolate chips in bowl and
mix until smooth. Pour into a
greased 8-inch cake pan. Bake at
350 degrees about 30 minutes or
Just until center if puffed and dry.
Spread the remaining 'A cup cho
colate chips over the top. Wait
about 3 or 4 mimes until chips
melt, spread evenly with a knife.
Cool. Chill well before serving.
My husband Gary and I don’t
currently live on a farm, hut while I
was growing up in Maryland, I
spent a great deal of lime on my
uncle’s farm. / learned a lot there,
not only about animals and farm
ing hut also cooking, people, and
life.
I tike to cook, make crafts, and
write in my sparetime—what little
I have with a busy husband and
two step sons.
This is a recipe for one of our
favorite desserts I hope you like it
Vivian Reaver
New Oxford
Blueberry, Raspberry & Blackberry
Favorites
Peach Recipes
SPAGHETTI PIZZA
1 pound spaghetti
'/i cup milk
'/a cup butler
'A cup parmesan cheese
TA -3 cups mo/arclla cheese
(grated)
I egg
I quart spaghetti sauce
Pcppcroni
Cook spaghetti and drain. Pul
spaghetti in bowl with beaten egg,
milk, butler, and A cup mo/.arclla
cheese. Mix well and place in
greased cookie sheet. Pul on
remaining cheeses, sauce, and pep
peroni. Bake at 350 degrees for
35-43 minutes.
This is a recipe that our daught
er Carol Ptfer made up when she
was the 1984-1985 Jefferson
County dairy princess. It was one
of the recipes that she passed out
when she did a program as dairy
princess It has been a family favo
rite ever since. Carol continues to
make this r'eceipe for her husband,
Larry Shields, and daughter,
Jenalec.
Mrs. Warren Pifer
Reynoldsville
BIDDLE’S DESSERT
1 can crushed pineapple,
drained
8-ounccs whipped cream
lopping
I can cherry pic filling
1 can condensed milk
Mix well together by folding
mixture with a spoon. Let stand Tor
several hours or overnight.
While staying overnight years
ago, we were served this dessert.
We never got the true name for the
recipe so we named it after our
host. It's a nice quick and simple
dessert that goes well after a heavy
or light meal.
Dorothy Lehman
Dillsburg
CREAM OF TOMATO SOUP
Saute:
2 tablespoons butter
2 tablespoons onions, chopped
Blend in:
3 tablespoons flour
2 teaspoons sugar
1 teaspoon salt
'/• teaspoon pepper
Dash garlic salt
Dash basil
Dash oregano
Dash thyme
Remove from heat. Gradually
stir in;
2 cups tomato juice
Bring mixture to a boil for one
minute, stirring constantly. Stir in:
2 cups cold milk
Heat almost to boiling point and
serve.
We like this for our Sunday
evening supper.
Aaron Ray Hoover
Featured Recipe
This recipe is used at the Agricultural Museum of York County for
a children’s activity on dairying and milk. It can also be used by
teachers or youth group advisors with dairy and farming studies.
Many dairy princesses use it during school promotions. You may
want to try it at home.
1 egg
'/} cup sugar
1 tablespoon vanilla instant pudding
1 cup milk
1 cup half-and-half
Dash of vanilla
Rock salt
Crushed ice
Plastic cling wrap
Pul all ingredients, except for ice and salt, in a bowl and beat. Pour
the mixture into a one-pound coffee can. Cover with plastic wrap and
then the plastic lid. Place the container in a three-pound coffee can.
Pack ice and salt around the smaller can and cover with a plastic lid.
Roll the can on the floor for about 20 minutes. If the center of the ice
cream is still soft, place the containers in a freezer to harden.
One recipe makes about four servings.
Note: Suitable substitutes for one-pound and three-pound coffee'
cans are the 13-ounce and 39-ounce sizes.
PIEROGI CASSEROLE
1 pound lasagna noodles
V* pound Cheddar cheese
1 cup butter
2 onions (medium or small)
10-12 potatoes (cooked and
mashed)
Cook noodles as directed on
package. Mash potatoes. Add
cheese to potatoes and beat well.
Saule onions in butter until soft.
Add 'A or onion mixture to potato
mixture. Salt and pepper to your
taste. Generously butter a 13-inch
by 9-inch by 2-inch pan. Place lay
er of noodles, then layer of potato
mixture. Repeat ending with noo
dles. Pour remaining butter and
onion over all. Cover with foil.
Bake at 350 degrees 20-25
minutes. Let stand for about 10
minutes before serving. Freezes
well per recipe.
Hi' My name is Lucinda Walker,
and I live on a dairy farm near
Somerset with my husband Kurt
and 4-year-old son, Daniel.
1 love to try new recipes, and
Kurt and Daniel (t kid people) are
my guinea pigs. They seem to enjoy
being them, too.
This recipe is easy to make and
delicious. It's a meal in one.
Lucinda Walker
Somerset
CREAMY RICE
PUDDING
'A cup uncooked rice
2 cups milk
2 eggs, separated
6 tablespoons sugar \
'A teaspoon salt it
I teaspoon vanilla
Wash rice, drain, and add 10;
milk. Cook covereid in top
double-boiler until rice is tender)
(about 45 minutes). Beat eggs'
thoroughly. Add four tablespoons
sugar and salt. Stir some of rice
mixture onto beaten yolks. Theif<
add yolks to hot mixture and cook
2 minutes. Stir constantly. Remove
from heat and add vanilla. Beat
egg whites until stiff, add 2 tables
poons sugar. Fold beaten whites ‘
into custard. Chill and serve.
Beaten whites may be spread on
top of custard and browned deli
cately in oven. One cup raisins
may be cooked in custard if
desired. Makes 6 servings.
Rlain
ICE CREAM IN A CAN
Laura Hoover
Shippensburg
(Turn to Pag* B 8)