814-L«ncast«r Farming, Saturday, June 10, 1995
Cream Of The Crop
three of the couple's grandchildren.
POTATO SOUP
WITH DUMPLINGS
8 small onions
8 small potatoes
1 quart milk
1 teaspoon salt
'/» teaspoon pepper
4 tablespoons butter
4 slices bacon, cooked and
crumbled
Cook onions and potatoes in a
small amount of boiling salted
water for 13 minutes. Drain. In
large, deep pot, heat milk, salt,
pepper, butter, bacon, onions, and
potatoes until milk boils. Stir
together dumpling mixture with
fork until dampened:
Dumplings:
2 cups biscuit mix
4 tablespoons com meal
1 cup shredded Cheddar cheese
Vj cup water
When milk boils gently, drop
spoonfuls of dumpling dough into
milk. Cover, simmer 10 minutes or
until dumplings are done. Serves 4.
My husband George retired
from his full-time job in September
1994. He is now farming full time
on a small scale.
The Lord has blessed us with 19
grandchildren. We get to see most
of them on a regular basis.
Samantha, the little girl born pre
maturely in early 1993, is growing
slowly. She is legally blind and
doesn't walk or talk, yet. She gets
physical and vision therapy every
week. We still have high hopes for
her.
I am working part time at our
church. I still enjoy reading all the
“Home on the Range” recipes and
use many of them.
Olivia Merryman
Whiteford, Md.
CHEESE BALL
1 can (5 ounces) cheese spread
8 ounces cream cheese
1 tablespoon minced onion
1 tablespoon parsley flakes
Cream cheese and spread at
room temperature to mix. When all
is mixed together, let stand in
refrigerator overnight before form
ing into a ball. It’s good with
crackers.
Norma Shirk
Mifflinburg
CREAM PUFF CAKE
1 cup water
'A cup butter
1 cup flour
4 eggs
Bring water and butter to a boil.
Remove from heat and add flour.
Add eggs, one at a time:
Spread mixture into a well
greased 9x13-inch cake pan. Bake
30-35 minutes at 350 degrees.
Top layer:
4 cups milk
3 boxes small instant vanilla
pudding
8-ounces cream cheese,
softened
8-ounces whipped cream
topping
Mix pudding and milk. Beat
cream cheese in separate bowl.
Add to pudding mixture. Mix well
and pour over crust Spread with
whipped cream. Drizzle with cho
colate syrup.
My husband Gary and I live in
Portage on the family farm. We
have four children ranging in age
9 to 3.1 enjoy baking and trying
new dishes. My husband likes to
restore old farm tractors and helps
out around the farm. The children
like to help feed the cows and do
whatever other small jobs need to
be done around the farm to help.
Julia Borlie
Portage
HUNGARIAN BEEF
Preparation time; 3 hours. Slow
simmering develops this paprika
flavored, robust stew.
3 pounds beef cubes
2 tablespoons vegetable oil
4 cups sliced onion
1 46-ounce can beef broth
1 tablespoon paprika
2 tablespoons all-purpose flour
1 cup sour cream
1 12-ounce package noodles
In a large heavy pot, over
medium high heat, brown beef in
hot oil. Remove beef from pan and
reduce heat to medium. Cook
onions in pan drippings until ten
der, about 10 minutes. Add beef,
214 cups beef broth, and paprika;
heat to a boil. Cover, reduce heat,
and simmer two hours.
Blend flour into 14 cup broth,
stir into beef mixture. Simmer IS
minutes. Stir 14 cup of gravy into
sour cream. Stir sour cream into
beef, stirring until heated through
(do not boil).
Meanwhile, add 2 quarts of
water to remaining beef broth.
Cook noodles according to pack
age directions. Serve beef over
noodles. Makes 14 one-cup
servings.
Janice Strieker
Robesonia
Ashley Mohn loves trac
tors, cows, and farming
things.
HOT CHICKEN SALAD
2 cups diced, cooked chicken
1/4 cups diced celery
1 cup croutons
14 cup slivered toasted almonds
114 teaspoon grated Parmesan
cheese
4 tablespoons mayonnaise
1 tablespoon lemon juice
14 teaspoon salt
1 cup crushed potato chips
14 cup grated Cheddar cheese
In a crockpot, combine chicken,
celery, croutons, almonds, and
parmesan cheese. Toss together to
mix.
In a small bowl combine may
onnaise, lemon juice, and salt. Stir
until well blended. Pour over
chicken mixture. Stir to coat thor
oughly. Cover and cook on low for
2-3 hours. Sprinkle with potato
chips and cheddar cheese. Turn to
high and cook another 20 minutes
or until cheese melts.
I suppose having a mommy and
a daddy who both grew up on
farms, one would expect the first
words spoken to include "moo."
Well, Ashley didn't let us down,
however, one of herfavorite words
is tractor! She loves them all. I
wonder if Grandpa will have any
influenced in her preferring a spe
cific color tractor in the future?
Karen R. Mohn
Womelsdorf
Abigail, Elizabeth, and Benjamin are the children of Steve
and Rachel Shetterly of Chambersburg.
CHICKEN COBBLER
Mix together:
2 cups diced, cooked chicken
2 cups chicken broth
1 cup cooked rice
In a VA -quart casserole, put
'A cup butter and melt in oven or
microwave. Mix together:
1 cup flour
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1 cup milk
Pour batter into casserole. (May
add a vegetable such as broccoli or
com if desired). 'Spoon chicken
mixture into center. Bake at 350
degrees for SO minutes.
This recipe is new to our family
but good!
My husband, Steve, is herdsman
on Buck-Lea Farms, Chambers
burg. We have three children, Abi
gail, 2; Elizabeth, 18 months, and
Benjamin, 4 months. They keep us
busy, but we have fun. Of course,
my full-time job is being a wife and
mom. We really do enjoy country
life — farming, gardening, and all
that goes with it. Thanks for all the
good recipes in LF. I hope the
readers enjpy this one as well.
Rachel Shetterly
Chambersburg
VEGETABLE DIP
1 cup sour cream
1 cup mayonnaise
1 cup cottage cheese
1 teaspoon onion flakes
1 tablespoon parsley flakes
1 teaspoon seasoned salt
1 teaspoon dill weed
Blend sour cream, mayonnaise,
and cottage cheese. Add all the
seasonings. Blend well. Refrig
erate one hour before serving. This
is very tasty when served with cau
liflower, broccoli, carrots, and
celery.
Mary Ellen Musser
months.
PEANUT BUTTER
CRUNCH PIE
10-inch baked pie shell
'A cup crunchy peanut butter
V> cup confectioners’ sugar
Cream filling:
% cup granulated sugar
3 tablespoons cornstarch
1 tablespoon all-purpose flour
'A teaspoon salt
3 egg yolks
3 cups milk
2 tablespoons butter
1 teaspoon vanilla
Meringue:
3 egg whites
'A cup sugar
'A teaspoon cream of tartar
1 teaspoon cornstarch
Combine peanut butter and
sugar until crumbly; spread over
bottom of pie shell, reserving 2
tablespoons for garnish. Make fill
ing by combining sugar, corns
tarch, flour, salt, egg yolks, milk,
and butter in medium saucepan;
bring to a boil, stirring constantly.
Cook for 2 minutes. Remove from
heat and add vanilla. Pour cream
filling over peanut butter crunch
layer. Make meringue by beating
egg whites until foamy; add
remaining ingredients gradually,
beating until whites are smooth
and stiff. Spread over cream fill
ing, sealing edges. Top with
remaining peanut butter and sugar
mixture. Bake at 350 degrees for
about 10 minutes or until meringue
is lightly browned.
My husband Tim and I operate a
small dairy farm in Quarryville.
We have two children, Daren, 3,
and Danae, 1. We all enjoy living
in the country where we can appre
ciate the beauty of God’s creation.
Diane Metzler
Quarryville
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