814-Lancaster Farming, Saturday, June 22, 1996
Dairy Recipes To
(Continued from Page B 8)
OLD-FASHIONED
CRACKER PUDDING
4 tablespoons butter
7 cups milk
VA cups sugar
28 soda crackers (2-inch square)
4 eggs
2 tablespoons cornstarch
1 cup milk
2 cups coconut (optional)
1 tablespoon vanilla
Melt butter. Add milk, sugar,
and soda crackers. Bring to a boil.
Beat together eggs, cornstarch, and
milk, and add slowly to hot mix
ture. Bring to boil again. Add
coconut and vanilla.
My parents are Marlin and
Mary Jane Musser.l have two
brothers, Jay, 13 and Jerald, 6,
and one sister, Joy, 9.
I’m the oldest child, 15. On our
farmette we have one steer, Sam
my, for our own betf; 10 chickens
for our own eggs; and one cat,
Penny.
Some of my hobbies are reading
(the B section of Lancaster Form
ing included), writing, typing,
sewing, cross-stitching, bike
riding . .. and more! Our whole
family enjoys this pudding, so
naturally it never lasts long!
Jalisa Musser
Stevens
CRAB QUICHE
WITH ASPARAGUS
I'A cups shredded Cheddar
cheese
2 tablespoons flour
VA cups half and half
4 eggs, beaten
6 ounces crab or imitation crab,
flaked
'/> teaspoon salt
Dash of pepper
1 teaspoon minced dry onion
10-inch unbaked pie shell
1 cup cooked asparagus, well
drained.
Toss cheese with flour. Add half
and half, eggs, crab, asparagus,
and seasonings. Mix well. Pour
into pastry shell. Bake at 350
degrees for one hour until Arm and
slightly browned.
My husband Scott and I live on a
farmette in Brunnerville. We have
a little boy named Carson who
keeps us stepping.
We have five dairy goats, one
dog, and three cats. We enjoy the
mountains and have a small cabin
on the Chesapeake Bay.
When I am not busy with life’s
most important job, taking care of
our son, tarn in my perennial flow
er gardens, doing crafts, and best
of all, cooking!
Sharon Rehm
Lititz
Scott, Carson, and Sharon Rohm.
MACARONI BAKE
3 A pound ground beef
‘A teaspoon salt
'A cup onion, chopped
Brown meat and onion. Add:
1 cup tomato paste
A cup mayonnaise
Set aside.
Put in saucepan:
2 cups milk
2 eggs, beaten
Thicken with V* cup flour and a
little more milk (as you would
thicken gravy). DO NOT BOIL.
Add 1 cup grated cheese. Stir until
cheese melts, but DO NOT BOIL.
Cook 3 cups elbow macaroni.
Mix cheese sauce with cooked
macaroni.
Put layers of macaroni mix in
9x13-inch baking dish, then the
meat mixture, then rest of maca
roni on top. Sprinkle cheese on top
and bake for 45 minutes at 350
degrees.
(Put foil on top for at least 15
minutes to prevent macaroni from
getting hard.)
This recipe is greatfor taking to
picnics and potlucks. It is also
great for those who are not crazy
about plain macaroni and cheese.
1 live in Nisbet, Lycoming Coun
ty, with my husband, Rob and our
9-,nonth-old son. Brock. We live
on part of the family farm. Rob
drives truck for Agway and farms
part-time with his father and
uncle.
lama legal secretary. We both
grew up on the farm and would
never live anywhere else.
I am a former dairy princess and
I still promote the dairy industry by
eating dairy products, living on the
farm, and helping with the local
dairy princess pageant and
activities.
Becky Steppe
Williamsport
CHERRY CHEESE CAKE
1 package (18% ounces)white
cake mix
2 packages (8 ounces each)
cream cheese, softened
4 cups confectioners’sugar
1 pint whipping cream, whipped
2 cans (21 ounces each) chary
pie filling
Prepare cake mix according to
package directions. Pour into two
greased 9x13x2-inch baking pans.
Bake at 350 degrees for 20 minutes
or until toothpick inserted near the
center comes out clean. Cool.
In a mixing bowl, beat the cream
cheese and sugar until fluffy; fold
in the whipped cream. Spre; ! over
each cake. Top with pie filling.
Chili 4 hours or overnight Yields
24-30 servings.
This dessert is delicious and
simple to make.
Nancy F. Peters
Topton
The Felster family from
Columbia.
BLUEBERRY SOUR
CREAM MUFFINS
V» cup soft butter
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
V* cup milk
114 cup sour cream
1 cup fresh blueberries
Preheat oven to 375 degrees.
Cream first four ingredients. In a
separate bowl, sift flour and bak
ing powder together. Add to
creamed mixture alternately with
milk and sour cream.
Fold in blueberries. Spoon into
greased muffin tin or bake cups
and sprinkle with crumb topping.
Topping:
'A cup butter
Vi cup brown sugar
’/i cup flour
'A teaspoon cinnamon
Bake 20-25 minutes.
I love this recipe. It’s great for
after-school snacks or a special
treatfor a visit with a friend or new
mom. I always keep several quarts
cf blueberries in my freezer for
recipes just like this. I always have
sour cream on hand it can be
whipped up quickly.
My family consists of three
growing boys, ages 8,6, and 3. My
husband works fult time for UPS
and lama homemaker. We reside
outside of Columbia on afour-acre
fame tie. Even though we are not
farming full-time, we do enjoy the
country life and have a big garden
that we enjoy working in as a
family.
Karen Feister
Columbia
APRICOT STRUDEL
8-ounce package cream cheese
1 cup butter
214 cups flour
18-ounce jar apricot preserves
A cup chopped pecans
3 tablespoons brown sugar
'A cup flake coconut
V> teaspoon cinnamon
Cream the cheese and butter in
large mixer bowl. Add flour and
mix well. Chill mixture for one
hour. Divide dough into three
equal parts. Roll out one at a time
on a floured board. Spread l A of
preserves, cinnamon, brown sugar,
nuts, and coconut on each.
Dampen edges of dough with
water. Roll as a jelly roll. Bring
dampened edges up to top and seal.
Place upside down on an
ungreased cookie sheet. Seal ends
and prick small holes in top of roll.
Bake for 1 hour at 350 degrees
(watch carefully, because you may
need to lower the temperature and
bake a little longer).
Cut strudel while warm.
This is an old recipe from a fam
ily friend, shared by my mother-in
law. It's a nice treat to eat one
strudel now, share one, and freeze
one for later (or hide one for later),
if it last’s that long.. . .
Sue and Bruce Pardo
Jarrettsviile, Md.
On The
Y^u
JAM CAKE
1 cup raisins
3 cups flour
2 cups sugar
1 cup buttermilk
1 teaspoon baking soda
'A cup butter
'A cup shortening
1 cup jam, any flavor
1 cup nuts
3 eggs
1 cup coconut
1 large apple, grated
Measure aU ingredients into a
large bowl. Mix. Bake in three
8-inch cake pans at 350 degrees for
20 to 30 minutes. Prepare filling;
spread between layers.
Prepare caramel icing. Spread,
over cake and on the sides.
Filling:
2 cups sugar
'A cup butter
2 tablespoons flour
1 apple, grated
VA cups milk
1 cup chopped nuts
1 cup raisins
1 cup coconut
In a saucepan, combine the first
five ingredients. Cook until thick
ened. Add nuts, raisins, and coco
nut Spread between cake layers.
Caramel Icing:
2'A cups sugar
A cup butter
1 cup milk
Combine two cups sugar, butler,
and milk. Bring to a boil, stirring
constantly. At the same time, put
the remaining sugar into a sauce
pan and brown, stirring constantly.
Pour into sugar mixture. Reduce
heat to medium; cook to soft-ball
stage. Beat to desired consistency.
Spread over cake and on the sides.
I first made this cake for my
brother’s birthday and we liked it
so well I have made it several times
since. We like it just plain, without
the filling and icing. We live on a
hog farm and have around 100
sows.
COOKIES *N CREAM
ICE CREAM PUDDING
3 cups Oreo cookies, crushed
'A cup melted butter
Mix, then put in 9x13-inch pan.
Reserve 'A cup for topping.
Mix 'A gallon soft ice cream
(vanilla or cookies ’n cream)
2 boxes instant vanilla pudding
1 cup milk
Pour on top of crumb mixture,
then beat sweet whip cream and
put on ice cream mixture and rest
of cookie crumbs.
We live on a dairy farm and milk
approximately 60 cows. We have a
family of four girls and three boys.
I enjoy trying some of the recipes
in Lancaster Fanning.
Mrs. Elmer J. King
Ronks
The Elmer J. King family from Ronks enjoys cookies ’n
cream ice cream pudding.
‘Moove’
FRENCH FRY
CASSEROLE
I pound hamburger
1 teaspoon salt
V* teaspoon pepper
1 can cream of mushroom soup
1 can Cheddar cheese soup*
2 pounds (frozen) french fries
Pat raw hamburger in bottom of
casserole dish or small roast pan
and sprinkle with salt and pepper.
Spread soup on top, then top with
french fries. Bake at 350 degrees
for l‘/i hours.
•Instead of Cheddar cheese
soup, I make my own; Melt 2
tablespoons butter in saucepan.
Add 2 tablespoons flour and 1
chopped onion. Brown slightly,
then add 2 cups milk and stir and
cook until thickened. Add V 4 cup
Cheddar cheese powder.
This is one of our favorite cas
seroles. My husband Ralph and I
and our daughters, Diane, 4,
Rebekah. 2‘A , and Belinda, 6
months old live on a 57-acre farm
close to Kutttown. We raise veget
ables, corn, and soybeans. We sell
most of our produce at the Kutz
town Produce Auction.
2'/a cups lightly toasted coconut
'/i cup butter
1 3-ounce package cream
cheese, softened
114-ounce can sweetened con
densed milk (not evaporated milk)
2'Acups fresh or frozen
unsweetened thawed strawberries,
mashed or pureed (about VA cups)
3 tablespoons lemon juice from
concentrate
1 cup whipping cream, whipped
Additional fresh strawberries
(optional)
In large saucepan, melt butter
and stir in toasted coconut. Mix
well. Press into botom and up sides
of 9-inch pie plate. Chill.
In large bowl, beat cream cheese
until fluffy. Beat in condensed
milk. Stir in pureed strawberries
and lemon juice. Fold in whipped
cream. Pour into coconut crust
(mixture should mound slightly).
Freeze 4 hours or until firm.
Lena Hoover
Shippensburg
Before serving, garnish with
additional fresh strawberries if
desired. Return leftovers to
freezer.
(A graham cracker or baked
pastry shell can be substituted for
the coconut crust)
Mary Zimmerman
Kutztown
FLOZEN FLUFFLY
STRAWBERRY PIE
Priscilla Grube
Mohrsville
(Turn to Pago B 15)