814-Lancatt»r Farming, Saturday, Juna 11. 1994
(Continued from Pago B 9)
BAKED ZITI
1 jar (48 ounces) spaghetti sauce
2 teaspoons dried Italian herb
seasoning
3V* cups ziti or mostaccioli pas
ta (about 12 ounces), cooked and
drained
1 large egg
1 container (16 ounces) ricotta
cheese
'/, cup grated parmesan cheese
12 ounces mozzarella cheese,
shredded (about 3 cups)
1 tablespoon dried parsley
flakes
14 teaspoon salt
Preheat oven to 350 degrees.
Lightly grease a 3-quarl oblong
baking dish. In a medium bowl, stir
together spaghetti sauce and herb
seasoning. Remove 2 cups and set
aside. Stir remaining mixture into
pasta. Place half of the pasta mix
ture in baking dish. Sprinkle I cup
of the mozzarella cheese on lop.
In a medium bowl, beat egg. Stir
in ricotta cheese, parmesan cheese,
parsley, and salt until blended.
Spread in dish over mozzarella
cheese. Top with remaining pasta.
Sprinkle with 1 cup of the moz
zarella. Spread remaining spaghet
ti sauce evenly to edges of dish,
coating all pasta.
Bake ,55 minutes or until very
hot in center and edges are bubbly.
Sprinkle with remaining 1 cup
mozzarella cheese. Bake 3 to 5
minutes longer until cheese melts.
Even though my husband Rick
and I live in town, we still maintain
a small garden in our backyard.
Hopefully, within the next few
years, well he able to move to the
country. For that’s where our
hearts really are. We have a
5-year-old daughter, Rachel, who
is at that age where she just loves
to help mommy in the kitchen (and
with everything else, too). Rick and
I really enjoy your newspaper.
Joyce Maceno
CREAM OF BROCCOLI
SOUP
1 large bunch fresh broccoli,
chopped
'/< cup butler, melted
/< cup flour
10-ounce can cream of chicken
soup
2 cups half and half
3 cups chcddar cheese, shredded
Paprika
Salt and pepper to taste
Cook broccoli in water in sauce
pan until lender, drain. Blend
melted butter and flour in large
saucepan. Combine soup with
enough water to measure 2 cups.
Add to saucepan. Cook over
medium heat until thickened and
smooth, stirring constantly. Add
half and half; reduce heat. Stir in
cheese until melted. Add broccoli.
Cook until heated through. Season
with paprika, salt, and pepper to
taste. Servings: 6.
My family loves the taste of this
soup that I serve with a sandwich
for a light lunch. My husband
Craig and I have three children,
Megean, Aaron, and Adam.
Megean and Aaron like working
with the calves, and Adam, well, he
just likes drinking the milk.
My husband has been milking
cows a little over 10 years. We
have about 65 head. It's a beauti
ful place to raise a family because
we are always together having fun
and learning new things all the
time
Helen Fester
Berwick
Dairy Recipe Extravaganza
Rachel Maceno, 4 years
old.
FAVORITE
CHEESE CAKE
Graham cracker crumbs:
Mix:
214 cups graham cracker crumbs
'A cup granulated sugar
'A cup melted butter
Spread on bottom of 13-inch by
9-mch cake pan. Bake in oven at
375 degrees for eight minutes.
Cool.
3 eggs
1 cup granulated sugar
1 cup milk
1 pack gelatin
1 teaspoon vanilla
1 pound cream cheese
4 cups whipped cream topping
Five minutes before using gela
tin, soak it in '/< cup cold water.
Separate eggs. Beat egg yolks and
add milk and sugar. Put in small
pan and cook three minutes. Take
off heat and add geletin and water
mixture and vanilla. Cool.
Beat whipped cream topping
and add cream cheese and beaten
egg whites. Mix cooked mixture
with this. Pour on graham crack
ers. Sprinkle top with graham
cracker crumbs, if desired. Refrig
erate 5-6 hours before serving.
A light and fluffy cheesecake.
Yummy!
Tyrone
are the children of Helen Fes
ter and her husband of
Berwick.
INDIANA
CHEESE BAKE
1 cup cottage cheese
8 ounce package egg noodles
1 cup sour cream
1 tablespoon butter
2 cups shredded Cheddar cheese
'A teaspoon salt
'A teaspoon pepper
'/> cup minced chives
Combine all ingredients except
butter. Pour into VA quart baking
dish. Dot with butter. Cover and
bake at 350 degrees for A hour.
Serves 6.
My husband Albert and I are
dairy farmers in southeast New
York. We are milking about 30
cows, mostly Holsteins. We had a
baby girl last December, who
takes up a lot of lime, so I'm always
looking for quick main dishes.
Margaret Hess
Gardiner, N.Y.
LIME YOGURT SALAD
814 ounces pear halves
2 packages (3 ounces each) lime
flavor gelatin
2 cups' boiling water
8 ounces vanilla flavored yogurt
Drain pears, reserving 'A cup
syrup. Slice pears. Dissolve gelatin
in boiling water. Measure 1 cup
gelatin. Blend in yogurt and pour
into 8-inch square pan. Chill until
set but not Arm. Add measured
syrup to remaining gelatin and
chill until slightly thickened.
Arrange pear slices on gelatin
yogurt layer and top with clear
gelatin. Chill until firm, about 3
hours. Cut into squares. Serves 9.
My mother has been making this
salad for our family for many
years. Since I now have my own
family and live far from the family
farm in Connecticut, making it
reminds me of the great family din
ners my mother made for us each
evening after chores. As she was a
dietitian before becoming a dairy
farmer, she always prepared a
balanced dinner and we would
review the day together. We sat
around the kitchen table and ate
without the interruption of TV.
My two sons, Matthew and
Brian, like to help in the kitchen.
Barbara Miller Jones
McGaheysville, Va.
16 ounces noodles (wide-type
not lasagna)
8 ounces ricotta cheese
2 A cup mozzarella cheese
14 cup parmesan cheese
2 cups sauce
VA pounds ground beef
Cook noodles. Combine
remaining ingredients. Mix
together and place in greased
casserole.
This recipe is great when time is
of a minimum. It is very filling.
Brenda Landis
Lititz
Katie L. Beiler
8-ounce package cream cheese
1 small carrot, grated
'A teaspoon grated onion
1 package George Washington
Golden Seasoning
3 tablespoons milk
Mix together all ingredients.
Chill. Serve with crackers.
Katie Ann Beiler
Leola
BUSY DAY LASAGNA
CRACKER DIP
irold and Janice Weaver with sons Ryan, Craig, and
Barbara Jones’ two sons, Matthew and Brian, with their
grandparents.
GRAHAM CRACKER
PUDDING
Mix together
4 egg yolks
2 cups milk
'A teaspoon salt
1 cup sugar
Cook until thickened in the'top
or a double boiler or in a heavy pan
over medium heat
Remove from heat and add 1
teaspoon vanilla
While custard is cooking, dis
solve 2 packages unflavored gela
tin in '/i cup cold water.
Add to the custard ■ mixture.
Chill just to the consistency of
gravy. Combine;
30 graham squares, crushed
6 tablespoons brown sugar
6 tablespoons butter, melted
Line the bottom of a
12x13x2-inch pan with half of the
cracker mixture. When the pud
ding is cold, fold in;
4 egg whites, beaten stiff
2 cups whipping cream,
whipped
Pour into cracker-lined pan and
sprinkle the remaining cracker
mixture on lop and chill.
This recipe was given to me by
my aunt 44 years ago. It was given
to her by her mother 40 years
before that, and it was given to my
grandmother many years before
that. It has always been one of the
favorite desserts of my son, Dr.
Kieren Knapp of Jacobus, and I
always try to have it ready whenev
er he visits us in lowa.
Mrs. Perry Knapp
Lake Mills, lowa
CHEESE OMELET
5 eggs
'A cup all-purpose flour
1 cup cottage cheese
2 cups mild Cheddar cheese
'/ cup butter, melted
1 cup chopped green chilies,
drained
In a large mixing bowl, beat
eggs well. Stir in next four ingre
dients, and add green chilies. Pour
into a greased 8-inch square bak
ing pan. Bake at 3SO degrees for
40-45 minutes or until a knife
inserted near the center comes out
clean. Serve immediately. Serves
6-8.
Anna Calhoun
Indiana/Armstrong
Dairy Princess
BUTTERMILK SALAD
2 packages lemon Jcil-O
2 cups orange juice
2 cups buttermilk
1 can mandarin oranges
1 cup tidbit pineapples
12 maraschino cherries
Heat juice and mix in Jell-0.
Cool. Add chilled buttermilk and
let thicken, add fruit. Pour into
mold until firm.
This is a delicious, refreshing
salad using buttermilk.
We grew up in Lancaster Coun
ty and now dairy near Astoria.
Oregon. My parents subscribe to
iMncaster Farming for us the past
few years and we enjoy it. It usual
ly arrives a week late.
This recipe was given to me by a
neighbor Sally Rohne.
Janice Weaver
Astoria, Oregon
[Turn to Pago B 16)
live In Astoria, Oregon.