Dairy Recipe
Extravaganza
Again and again we hear that
our readers* not only love these
dairy recipes that appearduring the
month of June but also the com
ments and pictures that accompany
many of the recipes.
If you arc one of those persons
who enjoy reading these letters and
trying the recipes, but have never
sent in a picture of your family and
told us about yourself, then you are
cheating other readers from this
pleasure.
Make it a priority to lake a fami
ly picture, contpose a few para
graphs about your family, and
select a favorite recipe to be used
in this dairy promotion next year.
It is our readers who make this a
favorite section with many of our
subscribers. Thank you and enjoy
another week of good reading and
good eating!
THREE CHEESE
POLENTA BAKE
3 cups coarse cornmeal
(imported if available)
9 cups water
1 cup parmesan cheese
I'A pounds ricolta cheese
Vi pound mozzarella cheese
1 pint heavy cream
Bring nine cups water to a boil,
remove from stove and pour 3 cups
commeal slowly into water, stir
ring constantly. Cover and return
to stove on low flame. Let simmer
and steam for about 30 minutes.
All water will be dissolved. When
cooking this, it is important to cov
er commcal as it thickens quickly
and as it simmers will spurt out of
pot. Once you cover it, do not open
until cooked. After 30 minutes, set
aside.
Grease large casserole with
olive oil. Add a layer of cooked
commeal. then a layer of grated
parmesan, then a layer of ricotta,
and a layer of shredded mozzarel
la. Repeat layers ending with
cheese. Pour heavy cream over
entire commeal. Bake at 350
degrees for about 20 minutes or
until cheese is melted. Serve
immediately with a salad on the
side and a glass of red table wine
on the other side.
The above recipe has been in the
Didcro family for many years and
originated from Northern Italy and
was a favorite dish of my hus
band’s father Scrafino Didcro and
is now also one of our favorites.
Helen Didero
Equinunk
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-
Blueberry, Raspberry & Blackberry
Favorites
9- Peach Recipes
16- Garden Vegetables
Homo On The Range
BASTICCIA BOLONGNESE
6 slices bacon, cut in small
pieces
2 onions, chopped fine
1 stalk celery, chopped fine
1 carrot, chopped fine
2 tablespoons butter
'/« pound chicken livers
1 pound chopped meal
I teaspoon salt
'A teaspoon nutmeg
'A teaspoon pepper
1 cup tomato sauce
1 cup white wine for cooking
'A cup chicken broth
1 pound fettucine-style noodles
(green if available)
Additional seasoning if desired,
half bay leaf, half teaspoon rosem
ary, oregano, and sweet basil.
While Sauce:
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 cup heavy cream
1 cup grated parmesan cheese
Melt butter, blend in flour. Stir
in milk and cream and cook until it
bubbles, stirring constantly. Add
cheese and sail and pepper. Set
aside.
Fry and drain bacon, add onions,
celery, and carrots, cook until ten
der, set aside. Add chopped chick
en livers to pan and brown, set
aside. Add chopped meal to pan
and brown. Season. Add tomato
sauce, wine and broth and simmer,
covered, 30 minutes.
Make white sauce and cook
noodles. When all is completed,
make layers using a very large
greased casserole dish. Start with a
layer of chopped meat mixture,
then a layer of chopped chicken
livers, bacon, onions, celery and
carrots mixture, layer of noodles
and white sauce. Keep repeating
layers ending with noodles. Bake
at 375 degrees for 35 to 40
minutes. Let set 10 minutes before
serving. This can be made a day
ahead, do not bake, this will blend
all and then bake the second day.
This is a favorite recipe of the
Ranieri family. It originated in
Northern Italy. It is an elegant dish
that can be made ahead and frozen
and saved for that special occa
sion. It will bring many
compliments.
Elena Ranieri
Duck Harbor
Frosty, delicious, easy-to-make milkshakes are a cool way to beat the summer heat!
Tips for a mouth-watering treat made with fresh fruits, milk, ice cream, and assorted
flavorings: Pre-chill glasses; start with cold ingredients. Always serve milk drinks
immediately: do not make them In advance.
MAPLE AND SPICE ICE
CREAM ROLL
4 eggs
1 cup brown sugar
/i cup maple-flavored syrup
1 cup all-purpose flour
1 '/i teaspoons ginger
I'/: teaspoons cinnamon
'A teaspoon ground cloves
'A teaspoon salt
'A gallon maple nut ice cream
Sarah Z. Lapp
Myerstown
WET BOTTOM
SHOO-FLY PIE
Liquid:
1 egg, beaten
I cup com syrup
Mcup boiling water with
'A teaspoon baking soda
Crumbs:
1 cup flour
j /j cup brown sugar
1 tablespoon butter
Set aside 1 cup crumb mixture.
Stir remaining crumbs into liquid
mixture. Do not beat. Pour into
pastry shell. Sprinkle remaining
crumbs evenly over top of pic.
Bake at 400 degrees for 10
minutes, lower heal to 350 and
bake another 50 minutes.
Naomi Click
Bird In Hand
(Turn to Pago B 7)
Featured Recipe
Pizzas are as much fun to make as they are to eat The latest recipe
leaflet from the American Dairy Association features easy pizza
recipes for every occasion appetizers, snacks or a meal.
Toppings and fillings include traditional sausage and tasty tidbits
like veggies, pesto, pepperoni and a.variety of delicious cheeses such
as Mozzarella, Swiss, Blue, Provolone and Parmesan. Crusts include
English muffins, tortillas, focaccia and pita bread and an easy home
made version.
For your copy and copies of other delicious dairy recipes, send a
self-addressed, stamped, business-size envelope to: Recipes, Middle
Atlantic Milk Marketing Association, P.O. Box 19464, Baltimore.
MD 21026.
Here is one of the recipes in the brochure;
MICRO MEXI-VEGGIE PIZZA
2 (7-inch) flour tortillas
1/2 cup (2 ounces) shredded Colby cheese, divided
1/4 cup refried beans
3 tablespoons cooked com
1 tablespoon salsa
Sour cream, if desired
Place one tortilla on microwavable plate. Sprinkle with half the
cheese. Place second tortilla on top of cheese and spread with refried
beans. Sprinkle com over beans. Top with salsa then remaining
cheese. Microwave, uncovered, on HIGH (100%) for VA minutes,
turning once. Serve immediately with sour cream.
Serving size: 1
Calories per serving: 230
Protein 11 g, fat 11 g, carbohydrate 23 g
Calcium 223 mg, riboflavin (BJ .17 mg
1 serving