814-Lanc«ster Farming, Saturday. June 29, 1996 (Continued from Page B 8) ORANGE SHERBET SALAD 3-ounce package orange fla vored gelatin V* cup boiling water 1 pint orange sherbet 1 cup' sour cream 3 ounce package lemon gelatin I cup boiling water II ounce can mandarin orange segments Lettuce Dissolve orange gelatin in cup boiling water. Add sherbet Oust taken from the freezer) and stir until sherbet is completely blended with the gelatin. Pour mixture into a two-quart mold and spread sour cream over the top. Chill for one hour. Meanwhile, dissolve lemon gelatin in 1 cup boiling water. Drain juice from mandarin oranges and add enough water to juice to make 1 cup liquid. Add with orange segments to the lemon gelatin. Chill until lemon mixture just begins to set, then spoon on top of sour cream layer in salad mold. Chill for 8-10 hours. Serve atop crisp lettuce. Makes 8-10 servings. My husband and I enjoy reading Lancaster Farming. We have a 100-acrefarm in Armstrong Coun ty, but it is farmed and pastured by the neighboring farmer. He reuses beef cattle and hogs and we get some of our meat supply from him. We live in a rural section of the county and enjoy the outdoors immensely. I certainly look for ward to all the good dairy recipes that will be coming in future issues. Thank you. Mary j. Elder Kittanning FETTUCINE ALFREDO WITH PARMESAN CHEESE Boil 3 quarts water in kettle, add 1 teaspoon salt and 1 tablespoon vegetable oil to prevent sticking. Add 10 ounces of Fettucine noo dles to boiling water. Cook 5 minutes. Drain but do not rinse noodles and cover immediately with IVI cup milk, 1 teaspoon garl ic, 1 teaspoon chicken bouillon, 2 tablespoons cream cheese and 2 tablespoons butter. Add 1 cup fresh grated parmesan cheese and 2 teaspoons flour if not thick enough. Also, add 1 cup cooked broccoli spears or 'A cup carrots or 2 cups zucchini or 1 cup asparagus spears. Mix together and sprinkle with parsley and pepper, if desired. Serve this dish of Fettucine with baked, Med, or grilled chicken or shrimp. I worked for school cafeterias in Perry County for 18 years. I was kitchen helper, then cook, and then manager before retiring in Decem ber 1993. I love to cook and collect lots of recipes. Mrs. Lydia Sheaffer Shermansdale Lydia Sheaffer, Shermansdale. Final June Dairy Month Celebration Laura, Charlotte, and Benjiman are the children of Marlin and Eva Mae Oberhoitzer of Ephrata. VEGETABLE LOAF 1 cup cooked peas 1 cup cooked carrots 1 cup cooked string beans 2 cups mashed potatoes 3 tablespoons butter 1 onion, minced 3 tablespoons flour 2 cups milk 2 teaspoons salt 'A teaspoon pepper 'A teaspoon celery salt 1 cup grated cheese '/> cup bread crumbs Arrange chopped, cooked veg etables in layers or mix together in a greased baking dish. Melt fat in a saucepan, add onions and flour. When slightly brown, gradually add the milk and seasonings. When thickened, add cheese and melt Pour sauce over vegetables. Sprinkle with crumbs. Bake at 3SO degrees for 45 minutes. My husband Marlin and I live on a 100-acre beefand poultry opera tion. We have three precious child ren, Laura, 6; Charlotte, 4; and Benjiman, 6 months. They love the great outdoors with their many cats. I enjoy gardening and col lecting recipes. June is also Father’s Day, a time to remember Dad. / spent countless hours in the barn with him milking them cows morning and night. Precious memories as a child and teenager. But oh, I hated them first calf heifers! Nothing unusual to get a kick once in a while. Eva Mae Oberholtzer Ephrata PINEAPPLE SALAD 1 pack gelatin 1 pack lemon Jell-0 1 cup boiling water Dissolve the ingredients. Add '/> cup sugar, let it cool and then heat until it is light and fluffy. Add 1 can evaporated milk and 18-ounce package of cream cheese. Take 1 can crushed pineapple, mix together 3 cups graham cracker crumbs, 'A cup brown sugar,'A cup butter. Put half in 9x13-inch pan and save the other half for the top. 1 live on a 120-acre dairy farm. We just got two goats to mow around the manure pit. We also have 16 chickens and one rabbit. My sister Melody and I are home-schooled. I also have a siter Anna Elizabeth, 4, a brother John Paul, 3, and a sister Diane, 1. I enjoy living on a farm. Marnita Beth Stoltzfus Parkesburg baked zm 16-ounce box cut ziti macaroni 1 quart spaghetti sauce 24-ounces cottage cheese 2 cups shredded mozzarella cheese 1 tablespoon dried parsley 1 egg, slightly beaten 1 teaspoon oregano 'A teaspoon garlic powder V* teaspoon pepper 8-ounces tomato sauce 2 tablespoons grated parmesan cheese Cook ziti according to package directions for 10 minutes. Drain. Combine ziti, half the spaghetti sauce, cottage cheese, mozzarella cheese, parsley, egg, oregano, garlic powder, and pepper. In at least h9xl3-inch casserole, pour the tomato sauce. If desired, additional spices may be added to the sauce according to your taste. Spread ziti mixture evenly over sauce in casserole. Top with remaining spaghett sauce and sprinkle with the parmesan cheese. Cover with foil and bake at 375 degrees for 30«35 minutes or until hot and bubbly. My husband, Charles, and I live on a 120-acre farm in Harford County. We have raised four child ren and they really appreciated the opportunity to grow up here and now our grandchildren are enjoy ing the farm. Corn and alfalfa are the crops grown and we have one pet cow, Chocolate Chip. Both my husband and I have to watch our fat intake so I make this recipe withfat-free cheeses. Witha salad and Italian bread, we have a satisfying meal. Grace Clock The Gary and Janice Shenk family from Manheim. From left, Greg, Jeromy, Joel, Jody, Gwen, Gary, and Janice. EASY MACARONI AND CHEESE 3 tablespoons butter 2'A cups uncooked macaroni 'A teaspoon pepper 1 quart milk ’A pound Velveeta or sharp cheese Melt butter in baking dish. Pour macaroni into melted butter. Stir until butter coats the macaroni. Add pepper and cold milk to maca roni. Stir. Bake covered at 325 degrees for VA hours. Stir while baking. Let set S minutes before serving. Donna Bollinger Lititz WHITE MOUNTAIN BASIC VANILLA ICE CREAM 2 eggs 2 cups milk V • cup sugar 1 tablespoon vanilla 'A teaspoon salt 1 cup heavy whipping cream Separate the eggs and make a soft custard of the milk, egg yolks, and sugar. Beat the egg whites stiff and, over them, pour the hot cus tard, mixing thoroughly. Add the vanilla and salt and, when cold, the whipped cream. Freeze. (Option: triple the recipe to have enough to go around.) The Gary and Janice Shenkfam ily loves homemade ice cream. It is usually made on special occasions such as birthdays and for the treat at the “slave” auction conducted by the church youth group. Gary is a partner in the family business, E£. Shenk and Sons, which his father began more than 60 years ago. The boys Jeromy, 23, Joel, 19, and Greg, 16 have or are working with their dad. The girls — Jody, 15 and Gwen, 13 —wash trucks Saturday morning or mow lawn at the shop occasionally. I run for parts sometimes and get meals to the field in harvest season. Jeromy and his wife Katrina are in volunteer service through East ern Mennonite Missions at Bir mingham, Ala. Joel works full time at Shenks’ and Gteg is a student at Manheim Central. Joel plays soc cer, church softball, and works part-time at Shenks’. Jody is in 9th grade and plays piano and Gwen, in 7th grade, plays string bass and soccer. I enjoy quilling, sewing, read ing, and cooking for the four hun gry teenagers and their dad. We are members at Chiques C.OJB. and the children are active in the junior and senior high youth groups. We enjoy camping and playing ball together. Janice V. Shenk Manheim Kyle Shuey, 3 months. CREAMY CARAMEL DIP 1 package (8 ounces) cream cheese V* cup packed brown sugar 1 cup sour cream 2 teaspoons vanilla extract 1 cup cold milk 1 package (3.4 ounces) instant vanilla pudding mix Assorted fresh fruit In mixing bowl, beat cream cheese and brown sugar until smooth. Add the sour cream, vanil la. milk, and pudding mix, beating well after each addition. Cover and chill for at least 1 hour. Serve as a dip for fruit Note: Great with apples! My husband Kevin and I farm along with my brother, Rich Hill. We milk approximately 65 Hols teins and Brown Swiss. In January we welcomed the addition of our precious son, Kyle. Terry Shuey Lebanon DAIRY BROWNIES 8 ounces cream cheese 2Vi cups sugar 3 eggs ’A cup water Vi cup butter 154 ounces unsweetened chocolate 2 cups flour Vi cup dairy sour cream 1 teaspoon baking soda 'A teaspoon salt 1 cup chocolate chips Combine cream cheese and Vi cup sugar, blend in 1 egg. In a kettle, combine water, butter, and chocolate; bring to a boil, add remaining sugar and flour, blend in remaining eggs, sour cream, bak ing soda, and salt. Pour into greased 9x13-inch pan and spoon cream cheese mixture over choco late batter, cut through batter with knife for a marble effect Sprinkle with chocolate chips. Bake at 375 degrees for 25 to 30 minutes. Kathryn Good Womelsdorf SUNDAY DINNER CASSEROLE 4 cups macaroni 3 cups cooked peas 1 pound cooked ham or other meat 1 pound cubed Velvetta cheese 2 cups milk 2 cans cream of chicken soup 1 medium onion 2 teaspoons salt Cook macaroni, peas, and meat until tender. Mix cheese, milk soup, onion, and saltand code until melted. Add macaroni, peas, and meat. Bake one hour at 300 degrees or for 3 hours at 250 degrees Nancy Hersh«y ManheiO if (Turn to Pago B 15)
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