816-Uncafter Farming, Saturday, June 7, 1997 Salute Dairy Farmers By Trying These Recipes Mark, Irene, Aaron and Jarod Harris raise replacement heifers in Mfddleburg. CHICKEN SUPREME 2 fresh chicken breasts, boned and skinned 4 ounces seasoned pork sausage Broccoli spears Salt and pepper 3- to 4-ounces white sauce and marinara sauce 4 slices American cheese Butter Cook chicken in butter in pan for 2 minutes each side at 325 degrees. Cook sausage in separate pan for 2 to 3 minutes. Place saus age over chicken. Cook broccoli spears for 1 to 2 minutes and drain water. Add salt and pepper. Place broccoli over sausage and chicken. Thin white sauce with some mar inara sauce added to it Top the broccoli-sausage-chicken with this sauce. Place American cheese on top of the sauce-broccoli sausage-chicken entree and melt cheese. This makes a complete meal when topped with a salad. White Sauce: 1 tablespoon butter 1 tablespoon all-purpose flour '/»teaspoon salt Dash pepper 3 /< cup milk In a saucepan, melt butter. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir one minute more. My husband and / and two sons, Aaron, 6, and Jared, 4, live on a farmin R.D.U3 Middleburg. We raise dairy replacement heifers and crops. Irene Harris Middleburg (Continued from Page B 14) RASBERRY SWIRL Crust; 1 cup graham cracker crumbs 'A cup butter 3 tablespoons sugar Top part 3 eggs, separated 8-ounces cream cheese 1 cup sugar 'A teaspoon salt 8-ounces whipped cream topping I'A cups fresh or frozen raspberries Combine crumb mixture for crust Press into 9x13-inch pan. Bake for 8 minutes. Cool. Beat egg yolks, add softened cream cheese, sugar, and salt Beat until light and smooth. Beat egg whites stiff, fold into whipped cream, add cream cheese mixture. Crush raspberries into pulp. Gently swirl a little into cream mixture. Spread into pan, swirl remaining berries on top with knife. Freeze! A very good sum mer treat CHICKEN ETTIE 3 cups cooked, chopped chicken 2 cups dry macaroni 2 cups frozen peas, thawed 14 cup diced carrots, if desired Make a white sauce using: 4 cups milk 2 heaping tablespoons flour 'A cup butter 2 teaspoons salt Pepper and seasonings to taste 1 cup Velveeta-style cheese Add cheese to white sauce and stir until melted. In a large bowl, mix all ingredients together. Pour in a large casserole dish. Add more milk if desired. Top with bread crumbs. Bake at 350 degrees for one hour. My husband John and I along with our two children, Lisa, 4, and LeAlan, 2, live on a 27-acre farm in Lancaster County. We love the great outdoors and spend lots of time in it. We all enjoy dairy products even though we do not milk cows. Dorcas ReifT Leola Mrs. Allen Fisher Gratz SWISS-STYLE LASAGNE 1 pound lasagne noodles Vi cup butter 'A cup chopped onion 'A cup flour Salt and white pepper 2 cans chicken broth 1 cup milk Vi cup plus 2 tablespoons grated parmesan cheese 'A pound chicken roll slices 3 cups shredded mozzarella cheese 8 ounces ham 8-ounces mushroom pieces 2 tablespoons grated parmesan cheese Cook lasagne according to package directions. Drain well. In saucepan, combine broth and milk; warm over very low heat. In medium saucepan, melt butter; saute onion until tender. Add flour, salt, and pepper to taste; blend well until smooth. Slowly add warm broth and milk, stirring until thick. Stir in I 'A cup plus 2 tablespoons parmesan cheese and simmer 5 minutes. In greased 9x13-inch baking pan, layer as follows: 'A noodles Chicken slices I'A cups mozzarella cheese 1 cup sauce 'A of noodles Ham slices Drained mushrooms Remaining mozzarella sheese 1 cup sauce 'A of noodles Remaining sauce 2 tablespoons parmesan cheese Bake at 3SO degrees for 45 minutes. Can be made ahead, cov ered and refrigerated for several hours. I live on a dairy farm in Adams County, south of Gettysburg near the Mason Dixon Line. We have registered Holsteins. Our farm is a century farm. My responsibilities include being a relief milker, taking care of the calves, running errands, doing the bookkeeping, and preparing meals for family and farm worker. Meals are an important part of farm life, (tnd I love to cook, can, and freeze. I am an active member of the Gettysburg Presbyterian Church and presently am serving as a dea con. The Pa. Farm Bureau Advis ory Group and Adams County Extension Homemakers are other groups I participate in. Flowers and gardening are also interests of mine. Carolyn Durboraw Gettysburg Zimmerman feeds the calves on the family’s farm. Jennifer Fleetwood AMERICAN DAIRY ASSOCIATION* * ♦ Lottie Kuhlman Is always busy in the kitchen devising new and old favorites to feed the children, grandchildren, and great grandchildren who congregate on the family farm every Sunday. RICE KRISPIE ICE CREAM PIE 2 cups rice qrispy A cup Karo 'A cup peanut butter Stir together Karo and peanut butter. Add to the cereal. Stir well and press into pan. Fill with your favorite ice cream and spread pie filling over the top. / am almost 11 years old and the oldest in my family. I have two sis ters and two brothers. Amanda, 8; Beverly, 6; Joshua, 3; and Austin, 8 months. We live on an 106-acre dairy farm and milk 53 cows. My job is feeding the calves. This ice cream pie is easy to make. My dad says, "It’s tops on hot summer days. He especially likes it topped with hot fudge but it is also good with cherry and any other fruit topping. Jennifer Zimmerman Fleetwood * —»■ ICE CREAM SOUP Prepare 2 packages vanilla pud ding (not instant) with 4% cups milk. Set aside. Mix together: 2'A cups flour 'A teaspoon salt 1 teaspoon baking powder 2 tablespoons sugar Set aside. Cut very fine: 2 cups tart apple Set aside. Beat together; 3 eggs VA cups milk Mix together flour, eggs, and milk. Mix well and add apples. This mixture should be Arm. Using a 4-quart pot, bring to boil 2 quarts water. Drop batter by teas poonful into the water, lowering the heat When dumplings are done, put into colander to drain. In a flying pan, melt and brown: A cup butter Using a pretty glass 4-quart bowl, layer dumplings, vanilla pudding, a sprinkling of cinnamon and sugar, browned butter, repeal until all ingredients are used. ' Can be enjoyed hot or cold, keeps well refrigerated for several days. / was born in East Prussia, Ger many, and entered the USA in 1932 at the age of seven. Married in 1944, had five children, now 15 grandchildren, and 2 great grand children, a happy lot. Our entire life was spent on a dairy farm, and are still living where we first begun. Our youngest son is now carrying on. Come Sundays, our home is filled with laughter and fun with the families. I try to think of some thing special to feed the gang and preserve some of the recipes pre* pared by my mom, some make a nk and some OK. This ice cream soup named by the grandchildren has made a lasting impression. My girls tell me, "Mom, accurate mea surements, not a pinch of this or that." I have tried my best and have come very close. Lottie Kuhbnan Owego, NY (Turn to Page 825)
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