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Dairy Recipe Extravaganza
This is it the final batch of
recipes from the June Dairy Recipe
Extravaganza!
Thanks to many readers who
made this tribute to dairy farmers a
mouth-watering success. Your
recipe is certain to become some
one’s favbrilc for many years to
come.
Happy Ealing!
CHUNKY CRAB CHOWDER
1 pound seafood crab chunks
1 cup chopped sweet red pepper
'A cup chopped onion
'A teaspoon crushed basil leaves
2 cups shredded zucchini
5 tablespoons butter
4 tablespoons flour
4, cups milk
3 A teaspoon Bouquet garni,
crushed
1 cup frozen peas, cooked and
drained
1 cup fresh com, cooked and
drained
Salt and pepper to taste
8-ounces cream cheese,
chunked
I cup chopped fresh tomatoes
Pull or cut crab into bite-sized
chunks, set aside. In large pan,
saute red pepper, onion, zucchini
in butter until tender. Add basil,
Bouquet garni, salt and pepper.
Stir to mix well.
Stir in flour. Add milk slowly,
stirring to blend well, until bubbly.
Add peas, tomatoes, and com.
Cook 2 minutes. Tomatoes will be
crunchy.
Stir in cheese and crab. Heat
slowly and stir gently until cheese
is melted.
Serve with green salad and
homemade wheat bread.
Chunky Crab Chowder is a
combination of five different
recipes. It is wonderful and quick
during zucchini season. I have
used wonderful real crab meat and
also imitation seafood chunks;
both work well. If you are watch
ing your fat levels, substitute with
skim milk and light cream cheese.
I am a Schuylkill County jury
commissioner and a volunteer for
the American Cancer Society for
25 years. I enjoy canning and
working in the flower gardens dur
ing the summertime. For 24 years,
I have been collecting frogs.
My husband is a partner in Zim-
Bat’s Men's Clothing Store in
Laurel Mall, Hazleton. We have
one married son living in New
York. I have won local cooking
contests.
Peggy Zimmerman
Tamaqua
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
9- Peach Recipes
16- Garden Vegetables
23- Preserving Fruits & Vegetables
30- Tomato
Home On The Range
ECLAIR CAKE
Shell:
1 cup flour
l A cup butter
I teaspoon salt
1 cup water
1 cup flour
4 eggs
'/« teaspoon almond extract
Bring water and butter to boil;
turn down, heat, and stir in flour,
salt, and extract while water is
boiling. Stir until the ingredients
form one mass. Remove from heat
and add eggs, one at a time, beating
after each addition. Spread into
well-greased pan. Spread some up
the sides. Mixture will be very
sticky. Bake at 400 degrees for 35
minutes. Press down air bubbles in
bottom, leaving crust around
edges. Cool.
Filling:
8 ounces cream cheese, softened
2 small packages instant
pudding
3 cups milk
Add dry pudding mix to cream
cheese and mix. Add milk and beat
for 2 to 3 minutes with electric
mixer. Pour into eclair shell.
Refrigerate 30 minutes.
Whip 1 cup whipping cream
until peaks form; spread on top of
pudding. Drizzle chocolate on top.
Chocolate Drizzle:
'A cup sugar
2 tablespoons cocoa
2 tablespoons butter
2 tablespoons milk
Stir over high heat until it comes
to a boil. Let boil one minute only.
Let cool down, beat until preferred
consistency.
My husband and I retired JO
years ago from very responsible
and demanding jobs to "return to
the earth" —moving from city life
to a small farm. My hsuband was
born and raised on a farm, but I
wasn’t. / went from a home where
all I had to to do was push buttons
to get heal, cook, air conditioning,
etc. Now I do the majority of my
cooking and baking on a wood and
coal stove in the winter and we
heat with wood.
I've come a long way from can
ning a few quarts of tomatoes to
now canning an average of 700
quarts of just about anything that
comes along in a year.
I have to confess that I still rely
heavily on the freezer. But this is a
very satisfying life and we can’t
complain of leading a sedentary
lifestyle.
Shirley Schwoerer
Wysox
TUNA LASAGNA
A pound lasagna noodles
2 tablespoons butter
'A cup onions, chopped
2 cans waterpacked tuna,
drained
1 can cream of chicken, celery,
or mushroom soup
A cup skim milk
A teaspoon garlic salt and
oregano
'/«teaspoon pepper
VA cups low-fat cottage cheese
8 ounces Swiss or mozzarella
cheese
Heat oven to 350 degrees. Cook
noodles as package directs. Melt
butter in a saucepan, saute onions.
Add tuna, soup, milk, and season
ings. In buttered 7xll-inch baking
dish, place alternate layers of noo
dle, tuna mixture, cottage cheese,
sliced cheese, and end with sliced
cheese. Sprinkle on parmesan
cheese. Bake 30 to 45 minutes. Let
cool 10 minutes before cutting to
serve. Makes 6 servings. Approxi
mately 275 calories per serving.
/ always check out the Home on
the Range pages and try many of
the recipes. My entry uses five
dairy products. The recipe came to
me from a Wisconsin dairy. And it
has become a favorite here on our
potato farm with young and old
alike.
Lucille Hoover
Marcus is the son of Marty
and Mary Ann Hoover. Mar
cus is Lucille Hoover’s 13th
grandchild who is learning to
eat healthy foods such as
Tuna Lasagna.
CHOCOLATE CHIP
PUDDING
2 cups milk
1 pound small marshmallows
2 cups whipped cream
1 teaspoon salt
'A square chocolate, chipped
Heat milk. Dissolve marshmal
lows in hot milk. Add salt and set
aside until mixture begins to jell.
Add cream to cooled mixture. Fold
in chocolate chips or put on top.
/ live on a dairy farm near
Annville. Our farm is 84 acres and
we rent some more. We raise corn,
hay, and soybeans. Right now we
are milking 68 cows.
My parents are Leon and Edna
Horning. My brothers and sisters
are Keith, 18; me, 16; Currin, 14;
Steve, 12; Dwayne, 6; and Mari
lyn, 3. We all love dairy products!
Linda Horning
Lebanon
Shelly Taylor with Luke, 7 months, and Rebekah, 2.
CHOCOLATE CHIP
ICE CREAM
4-quart freezer
214 cups milk
2% cups sugar
1 teaspoon salt
214 cups half and half
114 teaspoons vanilla
6 cups whipping cream
12 ounces chocolate chips
4 cups milk
3V> cups sugar
114 tesapoon salt
4 cups half and half
2 teaspoons vanilla
9 cups whipping cream
18 ounces chocolate chips
Scald milk until bubbles form
around edges. Remove from heat
Add sugar and salt. Stir until dis
solved. Stir in half and half, vanil
la, and whipping cream. Cover and
refrigerate 30 minutes. Freeze as
directed by your ice cream freezer
instructions.
Immediately after removing
dasher, stir in chocolate ehips.
Cookies *N’ Cream; Substitute
crushed chocolate sandwich cook
ies for chocolate chips.
My husband Cliff and I, along
with our two children, Rebekah, 2,
and Luke, 1, rent a house on Moyer
Brothers Farm. We raise veget
ables for our own use and sell any
extras that we might have.
Cliff is a sawyer for Wickizer
Wood Products. I stay at home
with our two children. We attend
Overcomers Holiness Church in
New Ringgold.
CHEESE CRISPS
2 cups Cheddar cheese, grated
'A cup grated parmesan cheese
'A cup butter, room temperature
'/« cup water
3 /« cup whole-wheat pastry flour
'A cup all-purpose flour
1 tablespoon toasted wheat
germ
'/«teaspoon salt
Dash cayenne
1 cup rolled oats
Dash paprika
raked MACARONI Thoroughly blend cheeses, but-
Awn rumV ter, and water. Add flours, wheat
AND CHhbSfc sa , and ca nne mix well .
For a crowd Stir in rolled oa *
5 pounds macaroni Divide dough in half. Form into
17 quarts water 2 rolls, each about l'/i inches in
6 tablespoons salt diameter. Wrap tightly. Refrig
l/« cups butter erate untj j we |j about 4
10 tablespoons flour hours or up to one week.
", CU P S . mi . After it is well chilled, slice in
6A pound cheee . . ‘/i -inch slices. Sprinkle with
Cook macaroni in salt water and Bake on bakjng
drain. Make a white sauce by melt- sheet a( d s for gw l 0
ingbutter Addnou andsurunul minutes * yields 4
well blended and bubbly. Slowly
add milk, Mitring cwmnlllrimd! (a „ r|;J „ a ,, oU „.
smooth paste is famed. Add?* a . Welu> „ w^husbm i
per if desired. Place alternate lay- / also
crs of macaroni, sliced or grated work for PaDHIA. lam serving my
cheese, and white sauce in greased first year on the Beaver-Lawrence
electric roast pan until full. Bake at Daify p romo(ion Committee.
350 degrees for one to two hours or Ku ,j ns y ,
until hot Serves 60. Ellwood CUj ?
Mrs. Martin -f
Shippensburg (Turn to P afl o 87)
Shelly Taylor
- Andreas
FAT-FREE MUFFINS
1 cup all-purpose flour
'A cup wheat cereal nuggets
'A cup sugar
'A teaspoon baking powder
V* teaspoon salt
2 medium-sized ripe bananas,
mashed
'A cup plain non-fat yogurt
'A cup egg substitute
14 teaspoon vanilla extract
Preheat oven to 350 degrees.
Place muffin cups in muffin pans.
Mix flour, cereal nuggets, sugar,
baking powder, and salt In a large
bowl, mix bananas, yogurt, egg
substitute, and vanilla. Stir flour
mixture into banana mixture. Sdr
until flour mixture is moist Spoon
into muffin pans. Bake 20 minutes.
! am a registered dietitian. I
married Richard L. Byers, a veter
inarian. We have a I'A year-old
daughter. / have been the secret
ary for the Beaver-Lawrence
Dairy Promotion Committee for
three years.
Michelle Byers
Enon Valley