(Continued trom Pag* B 18)
SUNDAY DINNER
CASSEROLE
4 cups macaroni
3 cups cooked peas
1 pound cubed ham or other
meat
1 pound cubed veiveeta cheese
2 cups milk
2 cans cream of chicken soup
1 medium onion
2 teaspoons salt
Cook macaroni, peas, and meat
until tender. Mix cheese, milk,
soup, and cook until melted. Add
to first three ingredients. Place in a
large casserole dish. Bake 1 hour at
300 degrees. Serves 14-16. For
Sunday dinner, bake at 230
degrees for 3 hours.
Hi! I come from a family of 10,
counting my parents. My parents
are Alvin and Alta Noll, and my
brothers and sisters are Laverne,
13; me, 12; Elam Ray, 10; Galen,
9; Joanne, 7; Steven, 5: Kenneth,
4; and James, 1. My hobbies are
reading books, playing baseball,
and babysitting. I love this recipe,
especially with ham in it. But it is
delicious with other meats, 100.
Marlene Nolt
Williamsburg
INDIAN PUDDING
1 quart milk (whole or low fat)
% cup maple syrup (or maple
flavor syrup)
2 lablesppons butter
%cup yellow com meal
1 teaspoon ground ginger
'A cup teaspoon ground nutmeg
\'A cup raisins
Preheat oven to 300 degrees.
Grease shallow 2-quart casserole
dish. In medium pan, heat 3 cups of
milk and the syrup to boiling, over
medium heat. Add butter.
, In small bowl, mix commeal,
ginger, and nutmeg. Gradually stir
commeal mixture into milk mix
ture. simmer, stirring constantly
until thick (about 10 minutes).
Remove from heat and add raisins.
Spoon into casserole. Pour
remaining milk over top. Do not
stir.
Bake 214 hours or until all milk
is absorbed and top is brown. This
recipe is good as either a side dish
or a dessert topped with whipped
cream or ice cream. Serves 8.
I am an at-home mom to our two
daughters, ages 3 and 5. Since sub
scribing to Lancastet Farming, I
have found many recipes that my
whole family enjoys. We like to try
new foods and this recipe is one
that I find to be nutritious and tas
ty, too.
T. Kitzmiller
Dover
JELL-0 CREAM
CHEESE DESSERT
Bottom part:
6-ounce package of strawberry
Jell-0 or any flavor desired. Mix
as directed, and pour into two glass
dessert dishes. Let set until Jell-0
is hard.
Top part;
3 ounces lemon Jell-O.
'/jcup sugar
1 cup boiling water
1 can evaporated milk
8 ounces cream cheese
Mix lemon Jell-O, sugar and
boiling water. Then add cream
cheese and evaporated milk, and
beat real well with egg beater, and
Pour on top of strawberry Jell-O.
Chill.
H'e are farmers, and raise
ducks, pigs, and heifers, and also
hove 200 chickens and one Jersey
c ° w - I enjoy collecting recipes, so
the B section of Lancaster Farm
'ni is a favorite of mine.
Naomi Smucker
Herndon
Dairy Recipe Extravaganza
RHUBARB UPSIDE
DOWN CAKE
3 cups fresh rhubarb, sliced
'/] -inch thick
1 cup sugar
2 tablespoons flour
'A teaspoon nutmeg
'A cup melted butter
Grease a 10-inch heavy iron fry
ing pan or baking dish. Sprinkle
rhubard in it. Mix sugar, flour, and
nutmeg together in small bowl and
sprinkle over rhubarb, drizzle but
ter over all. Set aside.
Cake batter;
I'A cups Dour
V* cup sugar
2 teaspoon baking powder
A teaspoon salt
'A teaspoon nutmeg
A cup softened butter
V> cup milk
Mix all cake batter together and
pour over rhubarb in pan. Bake at
350 degrees for 35-40 minutes.
Test with toothpick to see if cake is
done. Invert as soon as taken from
oven onto serving plate. Serve
warm with whipped cream.
We have operated a dairy farm
in Warren County for sometime.
Last September we sold our dairy
cows and now have beef. My hus
band has a machine shop on the
farm, where he makes and fixes
parts for many farmers in this
area.
I sometimes miss the dairy cows,
but I am glad we still have a part in
farming by helping other farmers
keep their equipment going.
Elsie Austin
Columbus
CHEESE CAULIFLOWER
SCALLOP
1 medium head cauliflower,
separated
1 cup grated sharp cheese
White sauce:
4 tablespoons butter
4 tablespoons flour
'A teaspoon salt
'A teaspoon pepper
2 cups milk
Arrange cauliflower sections in
an 8-inch square baking dish. Pour
all ingredients except milk for
white sauce in saucepan and cook
over low heat until mixture is
smooth and bubbly. Remove from
heat and stir in milk. Then bring to
a boil again, stirring constantly.
Boil I minute. Top cauliflower
sections with white sauce, then
sprinkle on cheese. Bake at 400
degrees for 40-45 minutes.
Angie Brenize
Chambersburg
LUSCIOUS LEMON
DESSERT
I cup flour
14 cup butter
14 cup chopped pecans
8 ounces cream cheese
1 cup whipped topping
1 cup confectioners’ sugar
1 package instant lemon
pudding
Mix flour, butter, and nuts like
pie dough and spread in an 8 by
12-inch baking dish. Bake 20
minutes.
Mix cream cheese, whipped
topping, and confectioners’ sugar
and put on top of first mixture
while warm.
Mix pudding according to direc
tions on box and pour over two
previous layers.
Cool and top with whipped
topping.
This is a delicious dessert. I
enjoy working outdoors, baking,
reading, and writing. I am anxious
to see alt the other dairy recipes.
Marian Martin
Lebanon
EGG CASSEROLE
SUPREME
Mix 3 cups bread cubes
3 cups diced ham
3 cups shredded cheese in large
cake pan (9- by 13-inches).
Combine:
1 tablespoon flour
1 teaspoon mustard
Sprinkle over bread mixture.
Beat 6 eggs
Add 2 tablespoons melted butter
3 cups milk
Pour over mixture. Simmer
onion in butter. Bake at 325
degrees I hour or more. Make the
evening before.
We made this recipe one time. It
is very good for breakfast.
My name is Joann R. Hurst. My
parents’ names are Leonard and
Pauline Hurst. We live in Newville.
I have five brothers and two sis
ters: Kenneth, 18; Susan, 17;
Joann, 14; Lucinda, 11; David, 8;
Curvin, 6; Jason, 3; and Nevin, 1.
We live on a 70-acre farm and milk
about 34 cows. We also have one
dog, four cats, three kittens, and a
naughty pig. Our dog’s name is
Rover. When we got our pig, we
were going to name her Magic, but
she comes to me when 1 cal her
Piggy-
I always gofor the B section first
when the Lancaster Farming
comes in June. It’s fun to look at
the recipes and read what the peo
ple wrote.
Joann Hurst
Newville
LEMON CHEESE CAKE
1 large can evaporated milk or I
cup cream
1 teaspoon vanilla
1 cup hot water
1 box lemon Jell-0 (or any fla
vor you wish)
30 graham crackers (2 cups,
crushed)
1 stick butter (Vj cup)
I 8-ounce package cream
cheese
1 cup sugar
Dissolve Jell-0 in hot water,
and let stand to thicken. Crush gra
ham crackers and blend in butter.
Line bottom of two 8-inch cake
pans, saving a few crumbs for the
top. Soften cream cheese and add
sugar and vanilla. Beat milk or
cream till thick. Add cream cheese
mixture and whipped cream to
Jcll-O, which has thickened some
what Beal until fluffy. Pour over
graham crackers and top with
remaining crumbs. Cool.
This cheese cake is very simple
to make and is also very good! /
enjoy making it, and my brothers
and sisters like it. I do, too. I also
like to read the B section of Imh
caster Farming.
Priscilla Zook
Lititz
VEGETABLE CHEESE
CASSEROLE
4 cups cooked asparagus
2 cups cooked diced ham
I'/i cups milk
2 tablespoons flour
'A teaspoon salt
'A cup grated cheese
2 tablespoons butter
Buttered bread crumbs or cubes
Place asparagus and ham in a
buttered baking dish. Cover with a
white sauce made of milk, butter,
flour, and salt. Sprinkle with
grated cheese and top with bread
crumbs. Bake at 400 degrees for 1S
minutes.
Variation: In place of asparagus,
use broccoli, cauliflower, or green
beans. In place of ham, use spam or
sliced frankfurters. Optional for
white sauce, 1 tablespoon onion or
one teaspoon mustard.
GRAHAM CRACKERS
2 cups brown sugar
I cup butter
Cream these ingredients and
add:
1 cup sour milk
4 cups whole wheal flour
2jCups while flour
T teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
2 teaspoons cinnamon
Mix well. Chill dough 2 hours or
overnight. Roll thin and cut with
cooky cutters. Place on greased
cooky sheets. Bake at 350 degrees
for about 10 minutes or until
brown. Cool. Melt one 12-ounce
bag of chocolate chips with two
tablespoons shortening over hot
water. Spread on tops of cookies.
We are dairy farmers in Berks
County.
MOLDED
RHUBARB SWIRL
Make graham cracker crust by
mixing:
1 cup graham crackers
4 teaspoons sugar
3 tablespoons melted butter
Press into bottom of oblong
cake pan. Bake at 350 degrees for
seven minutes.
Filling:
3 cups finely diced rhubarb
'/: cup sugar
3-ounce package strawberry
Jcll-0
1 cup boiling water
'/} cup sugar
'/< cup flour
I cup milk
I teaspoon vanilla
2 teaspoons unflavored gelatin
(soften in 2 tablespoons cold
water)
2 cups heavy cream, whipped
Simmer 'A cup sugar and rhu
barb only until rhubarb loses its
crispness. Drain reserving liquid.
Add cold water to make V* cup.
Dissolve strawberry Jell-0 in the
boiling water. Add the V* cup
water-fruit liquid. Chill until
syrupy.
Combine sugar, flour, and milk
and cook slowly until thickened.
Remove from heal. Stir in vanilla
and gelatin. Let stand S minutes.
Fold in 'A whipped cream.
Whip strawberry Jell-0 mixture
until fluffy. Fold in rhubarb and
Aof whipped cream mixture.
Alternately spoon in strawberry
Jcll-O mixture and remaining
whipped cream mixture into baked
crust. Swirl with a knife. Chill over
night. Makes 9 servings.
This takes a little time but is
beautiful and delicious.
BROWN POTATO SOUP
6 cups diced potatoes
2 cups water
1 teaspoon salt
Cook the potatoes in water and
salt until soft in 8-quart kettle IS
minutes.
1/2 tablespoons butter
I cup flour
Melt butter in small pan turned
on medium high. Stir the flour into
butter and keep stirring until flour
is slightly brown. Then immedi
ately dump flour and butter mix
ture into potatoes, while potatoes
cook fast. Stir well, add 3 cups
milk and stir until it has come to a
boil again. Remove from heat
Serves 8.
This is one of our family's favo
rite soups.
Sylvia King
Lancaster Farming, Saturday, June 11,1994-819
Elaine Wenger
Womelsdorf
Mrs. Donald Hill
Apalachia, N.Y.
Esther H. Marlin
Reinholds
LIME SHERBET
3 ounces lime Jell-O
'A cup sugar
1 cup boiling water
'A cup lime juice
1 quart milk
Combine Jell-O, sugar, water,
and lime juice. Stir well and let
cool. Add milk, mixing well. Pour
into a 9-inch square pan and place
in frcc/cr Tor 1 hour or until mix
ture is firm but not frozen. Spoon
into a mixing bowl and beat well
with electric mixer. Pour back into
pan and freeze several hours or
overnight.
Doris M. Brenize
Shippensburg
LEMON LUSH
Crust:
1 stick butter
1 cup Hour
/> cup chopped nuts
Filling:
8 ounces cream cheese
I cup powdered sugar
1 cup whipped lopping
2 small package instant lemon
pudding
3 cups milk
Mix crust ingredients together
and press into a 9-inch by 13-inch
pan. Bake at 375 degrees for 15
minutes. Cool thoroughly. Blend
cream cheese, powdered sugar,
and whipped topping thoroughly
and spread on crust. Mix lemon
pudding and milk with a beater and
spread over cream cheese mixture.
Top with whipped topping. Keep
refrigerated.
Anita Brenize
Shippensburg
OLD-FASHIONED
GINGERSNAPS
*/« cup bullcr
1 cup sugar
* egg
% cup molasses
2 cups flour
2 teaspoons baking soda
'/« teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
I teaspoon ginger
Additional sugar
In a mixing bowl, cream butter
and sugar. Add egg and molasses
and beat well. Sift together dry
ingredients. Gradually add to
creamed mixture. Mix well. Chill
the dough. Roll into l'/< inch balls
and dip into sugar. Place 2 inches
apart on ungrcased cookie sheet.
Bake at 375 degrees for about 10
minutes or until set and surface
cracks. Yields about four dozen.
Mabel Brubacker
Carlisle
COCONUT CREAM PIES
12 cups of milk, heat to boiling
point
3 cups milk
12 egg yolks
3 cups sugar
VA cup clear gelatin
Mix together 3 cups milk, egg
yolks, suglar, and gelatin. Add to
hot milk. Stir until thick. Add 4
teaspoons coconut flavoring and
I'A cup coconut flakes. Beat egg
whiles until stiff. Add 'A teaspoon
baking powder and VA cup white
sugar.
We live on a dairy farm. My hus
band Eugene loves baked goods
and I never get tired of baking and
cooking. That is something I enjoy.
We have one little girl, Jolene
Faye, who is 6 months old.
Anna Mae Horning
Mifflinburg
(Turn to Pago B 20)