812-Lancnt*r Fanning, Saturday, June 17, 1995
Cream Of The Crop
(Continued from Page B 8)
SMEAR KASE
(CHEESE SPREAD)
2 quarts whole milk
S pounds White American
cheese
1 teaspoon baking soda
1 tablespoon butter
Heat milk and cheese in large
double boiler until melted.
Remove from heat and add the
baking soda and butter. Cool and
serve with snitz pie and pickles!
Makes about 4 quarts of spreading
cheese.
This is a usual specialty at an
Amish cflurch lunch. It is a deli
cious spread on bread with straw
berry jam on top. Lots of people
also put a dab on a piece of snitz
pie and keep the pickle dish within
easy reach. Sound like an odd
combination? Try it . . . it’s
delicious!
Martha Kanagy
Loganton
COCOA CAKE
1 cup water
1 cup butter
6 tablespoons cocoa (heaping)
2 cups sugar
2 cups flour
2 eggs
'A cup milk with 2 tablespoons
of lemon juice
1 teaspoon baking soda
First, fix milk with lemon juice.
Set aside. In a saucepan, bring to
boil water, butter, and cocoa for
one minute. Remove from heat
Add sugar and stir. Add flour and
mix well, then add eggs one at a
time. Pour in milk and baking
soda, stirring well. Pour into a
9-inch by 13-inch greased cake
pan or a 10-inch by 14-inch pan for
brownies. Bake at 3SO degrees for
20-25 minutes.
This recipe has been in myfami
ly for many years. It's good with
any kind of frosting or a can of
cherry pie filling with lots of
whipped cream.
My husband Holland and I live
on a small ranch in northeast Mon
tana, six miles south of Culbertson.
We raise cattle, sheep, and some
horses, so it’s pretty busy around
here all year long. Also, we have
three young adults that go with the
place, which we have raised from
babies: Justin, 21, who works in
town; Jaylene, 19, who is home
from college; and Jory Ray, 17,
who is in high school. So if you or
your readers are up this way, stop
by the coffee pot is always on.
Have a great summer!
Bernadette Raaum
Culbertson, Mont.
MICROWAVE
CREAM OF
BROCCOLI SOUP
'/< cup butter
1 medium, chopped onion
V* cup unsifted all-purpose flour
2 cups milk
1 can (about 14 ounces) chicken
broth
2 packages (10 ounces each)
frozen chopped broccoli
In 1 quart casserole, cook butter
and onion in microwave on high
for two minutes. Stir in flour,
A teaspoon salt, and '/• teaspoon
pepper. Blend in milk. Cover with
plastic wrap and vent. Cook on
high 4 to 5 minutes, stirring occa
sionally until thickened. Add
broth, adding enough water to
make 2 cups. Add broccoli and
cover and vent. Cook on high
about 6 minutes until hot.
Fresh broccoli, cooked and
mashed, may be used. Also, home
made chicken stock can be used or
chicken boullion.
Donna B. Morrison
Dalmatia
CHOCOLATE RASPBERRY
BARS
1 cup all-purpose flour
/* cup confectioners’ sugar
Vi cup butter
Filling:
'A cup seedless raspberry jam
4 ounces cream cheese, softened
2 tablespoons milk
1 cup vanilla-flavored chips,
melted
Glaze:
’A cup semi-sweet chocolate
chips
2 tablespoons butter
In a bowl, combine flour and
confectioners’ sugar, cut in butter
until crumbly. Press into an
ungreased 9-inch square baking
pan.
Bake at 375 degrees for 15-18
minutes (until browned). Spread
jam over warm crust.
In a small mixing bowl, beat
cream cheese and milk until
smooth. Add vanilla chips; beat
until smooth. Spread carefully
over jam layer. Cool completely.
Chill until set about 1 hour.
For glaze, melted chocolate
chips and butter; spread over fill
ing. Chill 10 minutes. Cut into
bars; chill another hour. Store in
the refrigerator. Yields; 3 dozen.
We live on a dairy farm in Mer
cersburg, Franklin Co. We milk 80
Holsteins and raise replacement
heifers from our herd.
The main crops we grow are
corn, alfalfa, some oats and soy
beans. I plant a small garden and
love working with all my flowers —
roses, irises, tulips, marigolds,
mums, snapdragons, and many
annuals.
My husband Laban and I both
teach Sunday School classes at
Calvary Bible Church in Green
castle and thank God for his grace
and love bestowed upon us and our
desire to culivate his soil.
We have four grown sons, Mark,
Glen, Stan, and Jere. We also are
privileged to have five
grandchildren.
I look forward to reading the B
section of Lancaster Farming
every week.
Jean Wingert
Mercersburg
NO-BAKE CHEESE PIE
Beat together until creamy:
8-ounces softened cream cheese
'/> cup sugar
Fold into mixture:
8-ounces whipped cream
topping
Pour into pie crust. Spread with
a knife dipped in hot water.
Top with your favorite pie fill
ing (cherry, strawberry or
blueberry)
Crust:
V/* cups graham cracker mix
3 tablespoons sugar
3 tablespoons Jell-0 mixture
Press into pan.
I enjoy looking at all the recipes
in Lancaster Farming and it is
very interesting throughout the
whole paper. I am a great one to
collect recipes.
We have a big farm, the Silver
trin Farm. It has been in operation
for 70 years or more. I am from the
family living next door. My brother
Robert Silvertrin, who is 57 years
old, and my son James Bryan, 33
years old, operate the farm. My
sister Dorothy lives on the farm
and is the house woman. They cure
now milking more than 100 cows a
day. It is a very long and interest
ing farm of use and tong hours.
Gloria Bryan
Dushore
Ben, 14; Joseph, 10; Emily, 7, and Jonathan, 3, are the
children of Wilbur and Linda Hartranft of Bernville.
TUNA CASSEROLE
1 small can tuna fish
20 crackers (crumble)
2 tablespoons butter
'A teaspoon minced onions
1 teaspoon minced parsley
'A pound (cooked) macaroni
'A cup shredded or grated ricotta
cheese
I'A cup milk
Cook macaroni in salt water.
Separate half of macaroni into 1
casserole bowl, topped with a layer
of tuna, then another layer of
macaroni, topped with a layer of
tuna. Cover with cheese and put
the milk on top. Bake in the oven at
37S degrees for 20 minutes until
the cheese melts.
This is from our church recipe
book:
A PRAYER
FOR COOKS
The eyes of all wait upon thee, 0
Lord, and thou givest us our meat
in due season Truly, as thou has
created all things for the good of
mankind, thou has given us food to
eat. Bless the endeavors of my
hands. May the food which is pre
pared be spiced with thy love for
the physical strengthening of our
bodies and the spirited blessing of
our souls. I ask in Jesus' Name, My
Lord and Saviour, Amen.
We live in Mertztown. We work
with outdoor and indoor furniture,
including oak wood. Also, we
enjoy working with clothes trees,
toy chests, cedar chests, rocking
horses, child swings, child tables
and chairs, baby cradles, doll cra
dles, cedar animals, bean bag
games, pig cutting board, porch
swing, serve carts, loveseats, cof
fee tables, foot rests, gliders and
glider chairs, rocking chairs, quilt
rack, Adirondac chairs, and love
seats, small benches, etc.
We like to work together in the
Biehl Shop. We have two cats,
Katie and Snowflakes.
We go fishing and deer hunting
together. We work together in our
garden with all our vegetables,
and we love them all. We make
homemade jelly. I freeze strawber
ries, pears, and peaches. I love to
collect salt and pepper shakers
and cookbooks, and I cut recipes
out of Lancaster Farming. I sew
my patch bedspread, and enjoy
cooking, baking, and knitting. I
make homemade bread and buns. I
enjoy baking for the church.
This is our favorite recipe for
tuna casserole. When we come in
for dinner from the shop, this
tastes good. I love to watch the
cook on television—she gives me
more ideas of new recipes to eat.
We watch game shows and movies
together and read the Lancaster
Farming. It’s going to be 23 years
that we’ve been reading the paper.
The years go fast.
I like to read the Family Living
Extension Agent Beth Van Horn
and Ida's Notebook by Ida Risser,
and Farm Wife by Joyce Bupp, and
I love All Gardens Great and Small
by Tom Becker, and Taking Time
by Rebecca Escott (I watch her on
channel 39 on TV).
I just love your Home on the
Range recipes when I read the
paper every Saturday night.
Betty and Charles Biehl
Mertztown
OLD FASHIONED
LEMON PUDDING CAKE
3 eggs, separated
1 cup sugar
V* cup unsifted flour
/* teaspoon salt
1 cup milk
Rind and juice of 1 lemon
Preheat oven to 325 degrees. In
small mixing bowl, beat egg
whites until stiff but not dry. Set
aside. In medium bowl, combine
sugar, flour, and salt In small
bowl, beat egg yolks; stir in milk.
Grate rind of lemon and juice
lemon. Add to egg yolks and milk.
Add this to flour mixture and mix
well. Fold in egg whites and pour
into 1-quart baking dish. Place in
larger pan. All with 1 inch of hot
water. Bake SO-SS minutes or until
top is very brown. Cool about 30
minutes before serving. Spoon
pudding over cake in serving dish
es. If there is any left, refrigerate.
Serves 6.
Doris Brenize
Shippensburg
DIRT DESSERT
1 16-ounce package of Oreo
cookies, crushed
8 tablespoons melted butter.
Mix together. Put half on bot
tom of a dessert dish and save other
half for top.
2 small packages of instant van
illa pudding
8 ounces cream cheese
3 cups milk
1 12-ounce package of creamy
whipped topping
Mix 'A cup of milk with cream
cheese until smooth. Add pudding
and remaining milk. Beat. Fold in
whipped topping. Pour on top of
crumbs. Top with remaining
crumbs. Cool.
This is one of my family’s favo
rite desserts. It is great!
Donna Bollinger
Lititz
RHUBARB CREAM
DELIGHT
Crust:
1 cup flour
'A cup sugar
'A cup butter (melted)
Rhubarb layer:
3 cups fresh rhubarb cut in
A inch pieces
'A cup sugar
1 tablespoon flour
Cream layer
8 ounces cream cheese, softened
V% cup sugar
2 eggs
Topping:
8 ounces dairy sour cream
2 tablespoons sugar
1 teaspoon vanilla
Crust: Mix flour, sugar, and toil
er. Pat into 9-inch or 10-inch pie
»n. Set aside.
Rhubarb layer: Combine rhu
)arb, sugar, and flour. Toss lightly
md pour into crust Bake at 375
iegrees for IS minutes.
Cream layer: Beat together
:team cheese and sugar until fluf
y. Beat in eggs one at a time. Pour
iver hot rhubarb layer. Bake at 350
legrees for 30 minutes.
Topping: Combine ingredients
and spread over hot layers.
Hi! My name is Jennifer Christ
man, but I go by the name of Jenny.
I am in the 6th grade at
Greencastle-Antrim Middle
School. I just joined the 4-H Dairy
Clubfor the first time this year and
have a heifer named Heather that I
am working with. I hope to show
her at the county fair in August. I
am 12 years old and also attend the
Ebenezer United Brethren In
Christ Church. This is family’s
favorite dessert recipe.
When it is rhubarb season, we
can never seem to get enough of it.
Try it, you’ll like it, I’m sure.
I have three sisters and one
brother-in-law. My sisters are
Venita and Heidi. Venita goes to
Shippensburg University, and
Heidi is 9 years old and in the third
grade. My sister Regina and her
husband and are coming after
spending nine months in Moldova,
teaching English in the local
school. Moldova was once part of
Russia and is located between
Romania and the Ukraine.
My family lives on a small dairy
farm near Greencastle.
Jennifer Christman
Greencastle
CREAM PUFF CAKE
1 cup water
'A cup butter
4 eggs
Bring water and butter to a roll
ing boil. Remove from heat and
stir in 1 cup flour. Let cool. Beat in
eggs, one at a time. Line bottom
and sides of a 9x13-pan with
dough. Spray bottom only of pan
with vegetable spray. Bake at 350
degrees for 3S-40 minutes. Let
cool.
Cream filling:
3 boxes instant vanilla pudding
4 cups milk
8-ounces cream cheese
Whipped cream topping
Beat pudding and milk together
until thickened. Add cream cheese.
Pour into shell. Top with whipped
cream topping. Chill overnight
My mother-in-law gave me this
recipe recently. It is very good.
My husband Wilbur and I and
our four children live on a dairy
farm close to Bernville. We farm
about 100 acres of corn, hay,
spelts, and soybeans. We have 45
cows. Our two oldest boys are a
big help on the farm.
I enjoy reading the B section of
Lancaster Farming each week.
Linda Hartranft
Bernville
(Turn to Pag* B 13)