Lancaster farming. (Lancaster, Pa., etc.) 1955-current, June 24, 1995, Image 42

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    BS-Lahcaater Farming, Saturday, June 24, 1995
Cream Of The
This is the final installation of
dairy recipes for the Cow Mania
This is also the week that Pen
nsylvania Alternate Melissa
Bicksler will draw the names of the
winners who will receive “cow”
prizes. The drawing was held too
late in the week to include the win
ners’ names in this issue. The
names selected will appear in next
week’s issue of Lancaster
We thank each of you for help
ing make this annual feature a
favorite of the year with many
2 cups grated Swiss or Gruyere
3 cups unsifted all-purpose flour
2 teaspoons baking powder
4 eggs
'A cup evaporated milk
A teaspoon salt
1 tablespoon caraway seeds
In a bowl, mix cheese, flour, and
baking powder. Beat eggs and
remove 2 tablespoons for brushing
top of loaf later. Add remaining
eggs, milk, salt, and seeds to flour.
Stir mixture into a soft dough.
Turn out on a heavily floured sur
face and knead into a smooth ball.
Roll ball into a long rope. 10
inches long, and place on a greased
cookie sheet Brush with remain
der of egg.
Bake in preheated 350 degree
oven for 30 to 35 minutes or until
golden brown and very firm to
touch. Cool thoroughly before cut
ting into thin slices.
Ham sandwiches are great on
this cheese bread.
This recipe gives us dairy and
grain goodness together. My
young family, with six children,
ages 2 through 14, enjoys bread,
so adding cheeses and milk to a
recipe gets more dairy products
into their diet. I love trying new
recipes and make a new dish at
least once a week. My husband Bill
and / are active 4-H leaders and
our children are in a total of eight
different clubs. All four girls are
learning to cook and enjoy letting
their dad and two brothers taste
test their creations. We look for
ward to summertime when we can
attend and exhibit at our county
fair. This family is kept very busy
with goats, chickens, and horses.
Someday, I would like to own a
cow or two.
Dolores Sause
Matawan, NJ.
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.
1- From Our Files
8* Blueberry Favorites
15 Peaches, Watermelon & Other
Favorite Fruits
22 Summer Vegetables
1 round loaf rye bread
VA cup sour cream
8 ounces cream cheese
12 ounces corned beef
VA cups mayonnaise
1 teaspoon seasoned salt
Pinch dill weed
Pinch parsley
1 small chopped onion
Cut out the center almost to the
bottom of the bread to make a boat
like dish. Then tear the cut-out
piece into small pieces and place
around the edge of the boat Mix
together all ingredients and put
into the boat. Use the pieces of
bread to dip in with, and then the
sides of the boat until gone.
I am a small dairy farmer with
my husband Don and our two kids
Charlie and Sheri Kibbe. We have
40 milk cows and 30 starter heif
ers. We like to eat and we eat coun
try. Beef, chicken, and rabbit are
what we raise and eat. We all go to
the country fair and show dairy,
market steers, and commercial
rabbits. We do pretty good and
even if we did not it would not mat
ter because we like what we do.
This recipe may be used for
dips, appetizers and snacking.
1 cup butter
3-ounces cream cheese
1 cup sugar
1 egg yolk
1 teaspoon vanilla
1 teaspoon orange rind
2A cups flour
'A teaspoon salt (optional)
% teaspoon cinnamon
Soften butter and mix with
cream cheese. Add sugar. Mix.
Add egg yolks and vanilla. In
another bowl, mix orange rind,
flour, salt, and cinnamon. Add to
other ingredients. Mix well. Food
coloring can be added if desired.
Preheat oven to 350 degrees. Bake
on ungreased cookie sheet for
12-15 minutes.
My husband Jim and I live in
Southern Lancaster County on our
farmette. We enjoy riding our Ten
nessee walking horses and also
raising emus. Other outdoor pas
times include gardening, golfing,
and water sports. I also enjoy bak
ing, canning, and reading.
Debbie Kibbe
Harrison Valley
9-inch pie shell
For sauce, combine sugar and
cocoa in saucepan. Add cream and
stir until well blended. Cook over
medium heat until sugar is dissol
ved. Add butter and cook until
mixture is smooth and thickened,
about S-10 minutes. Stir in vanilla.
Keep warm until ready to use.
Sprinkle half the pecans over the
bottom of pie shell. Spread sof
tened ice cream into shell. Top
with remaining pecans with hot
fudge sauce. Freeze until firm.
Garnish with whipped cream.
/ am the NorthamptonlLehigh
County Dairy Princess. I reside
with my family at Excelsior Farm
in Schnecksville where we rase
approximately 200 registered
llolsteins. I have been keeping
myself busy attending college full
time and being a full-time dairy
princess. I can hardly believe that
almost a whole year has gone by
since my crowning. I have learned
so much about our wonderful
industry that I take great pride in
the title. I have met many interest
ing people along the way. When I
visit the classrooms, it's hard to
believe how much the children
know and don’t know. It has been a
year of personal growth and I am
so glad that I was able to represent
two great counties.
Lisa Collura
This recipe is sure to please.
Remember to use real dairy
jlry princess, Shannon v . often
schools to tell the students about farm life and the need to use real dairy products.
Hot fudge sauce:
1 cup sugar
'A cup unsweetened cocoa
1 cup whipping cream
'/< cup butter
1 teaspoon vanilla
1 cup chopped pecans
1 quart vanilla, mint or mocha
ice cream
1 cup whipping cream
Shannon Sentinel
2 cups buttermilk
4 tablespoons vegetable oil
2 eggs
Combine in a bowl. Mix
together in separate bowl;
Vi cup whole wheat flour
Vi cup white flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
Mix together and fry in lightly
greased skillet. We like them made
with all whole wheat flour
These are our favorite pan
cakes. My husband, Robert, and
son, Shawn, 15, are hungry when
they come in from our turkey
Our daughters, Michelle, 12,
Stephanie, 9; Lisa, 6, and son
Ryan, 2, also enjoy helping with
10,000 baby turkeys.
We also have two large gardens
to keep us all busy, but not 100 busy
to enjoy Lancaster Farming.
Esther Burkholder
Featured Recipe
During the annual Pennsylvania Dutch Country Food Fest held this
week, Kitchen Kettle Village, Intercourse, offered special manufactur
ing tours where their homemade jams, jellies, and relishes are made.
Other events scheduled this year are A gathering of Art and Artists
on July 15, and the Seven Sweets and Seven Sours Festival on Septem
ber 14-16. For a free brochures, write to Kitchen Kettle Village, Rt
340, Intercourse, PA 17534 or call 800-732-3538.
Here is one of the favorite recipes served at Kitchen Kettle.
l'/i pound ham, cut into bite-size chunks
12-ounces tart snitz (dried apples)
'A cup brown sugar
1 pound bread dough (may be frozen)
Soak apples in water to cover overnight Cook ham, apples, and
water in large, wide pot for one hour. Add brown sugar. Place golfball
sized dough balls on top of boiling apple mixture. Cover tightly and
cook 30 minutes. Serve one cup apples and ham with two dumplings
on top for each serving. Serves 12.
6 cups milk, scalded
Beat together:
2 eggs
2 heaping tablespoons flour
2 heaping tablespoons corn
1 teaspoon vanilla
'A teaspoon salt
/>cup brown sugar
'A cup granulated sugar
Stir slowly to hot milk and bring
to boil. Cool and beat pudding
about one hour before serving.
We live on a 132-acre dairy
farm. We have two children, ages
2'A and 11 months. We find living
on a farm is an educational place
for the children to grow up and we
also enjoy working in the garden
and watching the liny seedlings
grow into fruit-bearing plants that
are all a handiwork of God.
Reuben Z. Seller
(Turn to Pago B 7)