Lancaster farming. (Lancaster, Pa., etc.) 1955-current, June 10, 1995, Image 51

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    Cream Of The Crop
„ . ... J' ■*> ley Mohn, 1; and Tyler Sattazahn,
2, try out these beach chairs that their grandparents Mar
lene and Clarence Sattazahn gave to them at Easter
2 cups crushed pretzels
% cup butter, melted
4 tablespoons sugar
8-ounces cream cheese
1 cup sugar
1 pint whipping cream, whipped
6-ounces strawberry-flavored
1 % cups boiling water
10-ounces frozen strawberries
Mix crushed pretzels, butter'
and 4 tablespoons sugar. Pat into
9xll-inch pan. Bake at 400
degrees for 8 minutes. Cool.
Cream together cream cheese and
1 cup sugar. Fold into whipped
cream. Spread over cooled pretzel
mixture. Prepare gelatin using
1% cups boiling water. Stir gelatin
mixture into frozen strawberries.
Pour on top of cream layer and
refrigerate until firm. Enjoy!
We live on a dairy farm near
Slouchsburg. My husband Clar
ence and I are the paretns of three
children: Karen (wife of Steve
Mohn); Kevin (married to Sherri
Zechman), and Kirk (at home). We
also have three grandchildren,
Brett, Tyler, and Ashley.
Marlene Sattazahn
3 eggs
3 /< cup sugar
1 tablespoon flour
1 teaspoon salt
Dash pepper and mustard
Mix together sugar, flour, salt,
pepper, and mustard. Add beaten
eggs. Add:
Vi cup vinegar
'A cup milk
Cook until thickened.
My husband Richard and I have
eight children and 18 grandchil
dren. I enjoy baking bread and
making noodles. My husband is
retired and likes to keep busy
doing small jobs for neighbors.
Frances Wess
(Continued from Pago B 14)
l A pound lasagna noodles
2 pounds hamburger
2 onions, chopped
32 ounces spaghetti sauce
1 teaspoon oregano
1 pound cottage cheese
1 to 2 cups grated Cheddar
Cook noodles according to box
instructions. Brown hamburger
and onions. Add spaghetti sauce,
oregano, and cottage cheese. In a
9-inch by 13-inch baking dish,
place a layer of noodles, then
spoon on sauce. Repeat two times.
Top with Cheddar cheese. Bake at
350 degrees for one hour.
/ am 13 and in Bth grade. Our
school left out May 15. We live on a
dairy farm. My chores are feeding
calves and sometimes the heifers.
Crystal Yvonne Zimmerman
Romulus, N.Y.
1 cup brown sugar
2 eggs, beaten
3 tablespoons flour
1 teaspoon salt
3 cups milk
2 tablespoons butter
1 teaspoon vanilla
Melt butter in a skillet. Add
sugar and salt and mix well. Slow
ly add 2 cups of milk. Heat to the
boiling point. Make a paste by
adding remaining milk to the flour.
Add to mixture, stirring constant
ly, until it is thickened. Beat eggs.
Add '/i cup hot mixture to eggs and
then add eggs to pudding. Cook for
minutes and remove from
heat Add flavoring. Chill and
garnish with ground peanuts,
whipped cream, or crushed bana
nas as desired. Makes 6-8 servings.
Kirsten Hoover
New Holland
1 pint cottage cheese (small
1 small container whipped top
ping (8 ounces)
1 can of fruit cocktail or crushed
1 small package Jell-0 of your
choice (3 cups)
Mix cheese and well-drained
fruit until blended. Sprinkle dry
Jell-0 over it and stir well. Fold in
whipped topping. Refrigerate 3 or
4 hours before serving.
I’m 16 years old and enjoy bak
ing and cooking for my four
brothers and two sisters. We live
on a farm and milk 62 cows. This
salad is simple and quick to make.
Ruth Elaine Peachey
Ashley is the daughter of
Pearl and Curtis Hoover.
1 cup walnut pieces, divided
VA cups all-purpose flour
'A cup firmly packed brown
%cup butter flavored
A cup flake coconut
16-ounces cream cheese,
Vi cup granulated sugar
2 eggs
2 teaspoons vanilla
21-ounces cherry pie filling
Heat oven to 350 degrees.
Grease 13x9x2-inch pan with but
ter flavored shortening.
For crust: combine flour and
brown sugar. Cut in butter-flavor
shortening until fine crumbs form.
Add a half cup finely chopped nuts
and coconut. Mix well. Remove
'A cup and set aside. Press remain
ing crumbs in bottom of pan. Bake
at 3MJ degrees for 12 to IS minutes
or until edges are lightly browned.
For filling, beat cream cheese,
granulated sugar, eggs, and vanilla
in a small bowl at medium speed
with electric mixer. When smooth,
spread over hot baked crust.
Return to oven. Bake IS minutes
Spread cherry pie filling over
cheese layer.
Combine reserved coarsely
chopped nuts and reserved
crumbs. Sprinkle evenly over
cherries. Return to oven. Bake 15
minutes longer. Cool. Refrigerate
several hours. Cut into bars.
This recipe is a favorite of our
family. It is an easy and delicious
dessert to make for company.
Curt and I live on a dairy farm
near Manheim. Our time is spent
milking cows, attending church
and school activities, and spend
ing time with family and friends.
We have three daughters. Amber,
13, Amanda, 10, and Ashley, 5.
Pearl Hoover
The King family enjoys living In Juniata County where
they have 127,000 layers. 1
6 eggs
'A cup sugar
A teaspoon salt
1 teaspoon vanilla
V* teaspoon cinnamon
4 cups milk, scalded
Beat eggs (you may reduce to 4,
but tastes richer with 6), add sugar
and beat again. Add salt, vanilla,
and cinnamon. Mix with scalded
milk. Pour into custard cups and
set in water to bake at 350 degrees
for 30 minutes.
I got this recipe from my mother.
It’s afavorite among my family. So
healthy and easy to make.
Since we live on a farm with
127,000 laying chickens, we cer
tainly have plenty of eggs. That's
when I started using six instead of
4 eggs. Now that’s the only way
that my husband likes egg custard.
We enjoy our peaceful, beautiful
valley here in Juniata County. Sur
rounded by woods, pine trees, and
wildlife galore. My husband also
farms 100-plus acres of soybeans,
corn, and alfalfa and has a Chem
gro Seed dealership.
I’m a domestic homemaker and
enjoy sewing potholders, which I
sell to different craft shops. I also
enjoy reading, cooking, and enjoy
ing our four children who are
Jason, 8; Ann Merlene, 5;
Anthony, 3, and Susan Marie, 16
Anna Ruth King
East Waterford
1 pint sour cream
1 can crushed pineapple
1 can mandarin oranges
2 cups miniature marshmallows
1 small jar maraschino cherries
Mix together all ingredients and
refrigerate overnight before
Tyler and Zachary are the children of Keith and Carla Zim
merman, who farm In New Ringgold.
Lancaster Farming, Saturday, June 10, 1995-Bis
This is a very simple but deli
cious cool salad that we enjoy very,
much. My husband and I work for
his parents on their dairy farm,
where we milk about 90 Holsteins
and grow com. alfalfa, and soy
beans. I also have my own herd of
Holsteins in my kitchen, which /
enjoy almost as much as those in
the barn.
2 cans French-style green beans,
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
2 teaspoons sugar
4 teaspoons onion, grated
1 cup sour cream
4 ounces mild Cheddar cheese
Melt butter in saucepan, add
onion. Saute 5 minutes. Add
remaining ingredients. Place in
oblong casserole dish.
Melt six tablespoons butter and
mix with one cup crushed com
flakes. Sprinkle on top of
Bake at 350 degrees for 25
My husband Keith and I live on
a small farm outside of New Ring
gold. We have two sons, Zachary,
5, and Tyler, 3'A . Zachary will
start kindergarten in the fall and
Tyler will start preschool. Both
love farming with their daddy.
We enjoy reading Lancaster
Farming every week. This recipe
is great for picnics and parties or
as a sidedish with a meal.
Carla Zimmerman
New Ringgold
Cindy L. Dohoda
(Turn to Page B 19)