Dairy Recipes To Keep You On The
(Continued from Pago B 14)
STANDARD PANCAKES
2/2 cups flour
2 cups milk
2 eggs
2 tablespoons sugar
2 teaspoons baking powder
4 tablespoons melted butter
Add melted butter after all other
ingredients have been well mixed.
Vanilla may be added if desired.
Bake on preheated griddle.
My husband Todd is a dairy far
mer. We have 65 cows and raise all
our own replacement heifers. I
work part-time as a church
secretary.
We have three children: Trade,
a student at Alvernia College;
Brandon, a junior at Hamburg
High School; and Marc, in the 4th
grade at Hamburg Elementary.
Elaine Schroeder
Hamburg
FRENCH BREAD
2 cups sharp shredded cheese
Va cup mayonnaise
1 tablespoon ranch dressing
(milk kind)
10 one-inch slices French bread
Mix all ingredients. Spread over
bread slices and broil 3-4 minutes.
Enjoy!
/ live on a dairy farm. My best
kind of animal is a cat. I think the
best kind of work is farm work.
My brother works with BouMa
tic. My sister drives tractor out in
the field. I feed the calves morn
ings and evenings. We are having
French bread for supper.
Darla Faith Zimmerman
Romulus, N.Y.
CARMEL PUDDING
2-3 tablespoons butter
2 eggs
1 quart milk
1 cup brown sugar
3 tablespoons cornstarch
3 tablespoons flour
1 tablespoon vanilla
Beat eggs into milk. Set aside.
Brown the butter. Remove from
heat and add brown sugar, corns
tarch, and flour. Mix well. Add
milk, egg mixture to other ingre
dients. Cook until thickened.
Remove from heat and add vanilla.
My husband Wilbur and / and
our four children live on a dairy
farm near Bernville.
We milk about 40 cows and farm
100 acres of corn, hay, and
soybeans.
It seems there's always lots of
work to be done, but we enjoy the
privilege of working together as a
family.
I enjoy reading the B section of
iMncaster Farming and / clip lots
of recipes. Wilbur and the two old
est boys also enjoy reading Lan
caster Farming.
Linda Hartranft
Bernville
illy
WHbur; Ban, 15; Linda; Jonathan, 4; and Emily, 8.
Joe, Monde, end Carrie Bush, Lykens
REALLY ENJOYABLE
EGG NOG
2 quarts milk (may use skim)
Va cup plus 2 tablespoons sugar
'/ teaspoon ground nutmeg
4 eggs or 8-ounces egg
substitute
Whiles from 2 large eggs
2 teaspoons vanilla extract
1 cup evaporated milk (may use
skim)
Put milk, Va cup sugar, and nut
meg into 3-4 quart saucepan. Stir
over medium heat until bubbles
appear around edge. Remove from
heat.
In medium-sized bowl, whisk
eggs or substitute with 2 egg
whites until blended. Gradually
whisk in 2 cups hot milk mixture.
Pour back into saucepan. Stir over
medium-low heat for about 8
minutes until mixture is just under
the boiling point (200 degrees) and
is slightly thickened.
Remove from heat Stir in vanil
la. Re&igerate at least two hours.
One hour before serving: Pour
evaporated milk into a small bowl
and place in freezer 45 minutes or
until it starts to freeze around
edges. Beat with electric mixer
until foamy. Add 2 tablespoons
sugar and beat 5 minutes until stiff
peaks form. Fold into eggnog.
Pour into punch bowl. Dust with
nutmeg. Makes 3 quarts or 24
'A cup servings.
We enjoy dairy products, and
although we are not very conscien
tious about limiting our intake of
cholesterol and fats, this recipe is
suitable for those who do.
Phil, my husband, is county
extension director for Penn State
Cooperative Extension in Montour
County. He serves the dairy far
mers in five counties.
I am a homemaker, substitute
school nurse, and attend college
part time. We have two children,
Wesley, 9, and Katelyn, 8. Both
children are members of 4-H
clubs.
Carolyn Durst
Danville
ONION CAKE
2'A cups flour
1 teaspoon yeast
1 cup warm milk
% cup butter, melted
1 egg
' 1 teaspoon salt
Make a yeast dough. Mix dry
yeast with flour. Let dough rise for
'A to 1 hour.
Also:
V* pound drief beef or Canadian
bacon; keep some meat out for
garnish
2 pounds onions
2 tablespoons cornstarch or
more; when cooking the onion
mixture, if not thick enough, add
some more com starch
3 eggs
1 cup sour cream
Vi cup heavy cream
1 teaspoon salt
Dash paprika
Dash pepper
Dash cumin (optional)
Cut onions into rings and beef
into cubes. Heat the onions and
meat until onions are soft
In the meantime, mix together
eggs, sour cream, heavy cream,
com starch, and spices. When the
onions are soft, add cream-egg
mixture; stir until it cooks and
thickens. Let cool.
Put dough into 9x13-inch cake
pan. Push dough to the edge of pan
(pizza style). Add the onion mix
ture. Sprinkle some meat cubes on
top.
Bake at 37S degrees between
45-60 minutes until set or a tooth
pick comes out clean.
This recipe comes from Ger
many. It was given to me by my
cousin’s wife. It is very good!
My husband Joe and I have two
children, Carrie, 4 and John, 7
months. We help with the dairy
cows and hogs on the family farm.
Monda L. Bush
Lykens
MEAT AND NOODLE
CASSEROLE
'/] pound noodles
4 tablespoons flour
1 cup cheese
1 cup cooked drained peas
4 tablespoons butter
2 cups milk
'A teaspoon salt
2 cups cooked ham, cut up
4 tablespoons butter "
'A cup bread crumbs
Make medium white sauce by
melting 4 tablespoons butter. Add
flour and stir until smooth. Gradu
ally stir in milk. Cook, stirring,
until smooth and thick. Remove
from heat and add cheese. Sdr until
melted. Add cooked noodles, ham,
and peas. Put into baking dish. Top
with buttered crumbs. Bake at 3SO
degrees for 35 minutes.
Norms Horst
Ephrata
Lancaster Fanning, Saturday, June 22, 1996-BIS
COCONUT CUSTARD PIE
9-inch pie crust
4 eggs, beaten
Beat into eggs:
% cup sugar
'/i teaspoon salt
'/♦ teaspoon nutmeg
1 teaspoon vanilla
2% cups scalded milk
% cup coconut
Pour into pie crust Bake until
knife inserted in center comes out
clean. Bake at 450 degrees for 15
minutes. Reduce heat to 350
degrees and bake 25-30 minutes.
My husband and I and our three
children live on our dairy farm in
northern Berks County. We bought
this farm almost four years ago
and we enjoy living here.
Karen Dietrich
Bernville
FRUIT DIP
7 ounces marshmallow cream
8 ounces cream cheese
1 cup confectioners’ sugar
1 cup sour cream
8 ounces whipped cream
topping
Several tablespoons strawberry
jam (optional), more or less to your
taste.
Mix the marshmallow cream,
cream cheese, confectioners’
sugar, and sour cream until
smooth, then add whipped cream
topping and chill.
For fruit, add bananas, pineap
ples, kiwis, grapes, apples, straw
berries, etc.
This is my favorite fruit dip
recipe that I’ve tasted. It’s another
one of my many recipes that come
from my mother. It makes a very
attractive dish and has always
been a great hit. My family raves
about it.
My husband Merv and I liveona
farm in the beautiful hills of Junia
ta County. We operate a
127,000-layer chicken house and
farm 225 acres of corn, soybeans,
alfalfa, wheat, and oats. Merv also
does custom corn planting.
We are already enjoying the
help of our children, especially our
oldest son Jason, who will be 9
years old in a few weeks, followed
byAnnMerlene,6,Anthony,4, and
Susan, 2'/i.
I enjoy reading Section B of
Lancaster Farming. My favorite
is Homestead Notes and Joyce
Bupp’s column.
I enjoy cooking for a family that
eats anything I make. None of them
are picky eaters.
Of course, I try to make a lot of
different things with eggs. Our old
est orders four eggs for breakfast
each morning.
Keep up the good work in the
women’s section of Lancaster
Farming
Anna Ruth King
East Waterford
‘Moove’
CHOCOLATE CHIP CAKE
2 cups flour
1 cup brown sugar
'/} cup sugar
3 teaspoons baking powder
1 teaspoon salt
'A teaspoon baking soda
A cup shortening
l'/« cup milk
3 eggs
12-ounce bag chocolate chips
(finely chopped)
114 teaspoon vanilla
Grease and flour 13x9-inch pan.
Heat oven to 350 degrees. Measure
all ingredients into large bowl.
Blend one-half minutes, scraping
bowl constandy. Beat 3 minutes,
scraping occasionally. Pour into
pan. Bake 45 minutes or until
toothpick comes out clean when
inserted in the center of cake.
Spread chocolate chip glaze over
top of cooled cake.
Chocolate Chip Glaze:
Heat half bag of chocolate
chips, 2 tablespoons butter, and 1
tablespoon light com syrup over
low heat, stirring constandy until
chocolate is melted. (Best if a dou
ble broiler is used).
If you like chocolate, be sure to
try a piece of this cake. This is a
new recipe for me. The secretary at
work made this cake for the boss’s
birthday party. It was delicious so,
of course, I had to have the recipe.
I am working at R.H. Mast
Greenhouse where I am around
flowers a lot! So, I've got colorful
scenery.
I’m also a farm girl; the eldest of
10. Summer is a busy time of the
year, but if we all pitch in, the work
load becomes lighter. I hope
everyone has a safe and happy
summer.
GLAZED CARROTS
4 tablespoons butter
1 pound carrots (cut into julien
ne strips)
1 cup wild berry beverage
1 cup water
2 tablespoons sugar
'A teaspoon salt
Melt butter in 10-inch skillet
over medium-low heat Add car
rots, beverage, water, sugar, and
salt Heat to boiling. Reduce heat
to low. Cook uncovered until car
rots are crisp but tender and only
butter-sugar mixture remains
(about 50 minutes). Makes 3-4
servings. Note: the light beverage
flavor adds zest to carrots.
My husband, son, and I live in
McGaheysville, Va. MacGahey
sville is a small farming town. We
raise beef cattle. We are active in
our church and the Mountain View
4-H Club.
Joann Frazier Hensley
McGaheysville, Va.
ig Jly
East Waterford.
Denise Wenger
Milllintown