mcasier pai
Emlyn Standll with her mother Regina Stancill in their kitchen.
Tribute To Women Who’ve
Made A Difference
in Readers' Lives
FIREPLACE CASSEROLE
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 cup macaroni or other shaped
noodle
2 cups leftover turkey or chick
en or ground beef, sauteed
2 cups com
3 fresh tomatoes, chopped or
equivalent canned tomatoes
1 cup milk
8-ounces cream cheese
Shredded cheddar, if desired
Saute the onion, garlic, and
green pepper until onion is translu
cent. Turn off heat Add macaroni,
meat, com, tomatoes, milk, and
salt to taste. Place in oven-proof
casserole dish and top with slices
of cream cheese until the whole top
is covered. Sprinkle with some
cheddar if desired.
Bake at 375 degrees for approxi
mately 45 minutes to an hour or
until the macaroni is cooked
through. Eat a piece to test it. Now
gather your family or close friends
around you, light a cozy fire, and
enjoy!
This is a favorite recipe of mine
made by my fantastic mother! This
recipe will always remind me of
home, family, winter days by the
fire, and of course, my mother,
Regina Stancill.
She is an amazing woman. She
has always been a great role model
for my sister and me. She is an
artist, a farmer, a business woman,
full-time mom, and great friend
(not to mention an excellent cook).
I have always looked up to ther
because she is talented and smart,
and because of her, I never
doubted that I could do anything I
set my mind to do.
The delicious dinner tastes just
as good as leftovers and even cold.
Emlyn Stancill
jff a**** 1
Throughout the centuries, peo
ple have expressed their love for
mothers in varied ways. In recent
years, many of our readers have
used Lancaster Farming’s pages
to pay tribute to the women who
have made a great impact upon
their lives.
The aroma and taste of delicious
food are often associated with
mothers, wives, grandmothers,
and mother-in-laws.
Thanks to our readers for shar
ing treasured recipes and tidbits of
information to give us a glimpse
into the influence these woman
have had on them. Pictures, too,
pay special tribute to these women.
Happy Mother’s Day!
“I LOVE
YOU"
1 pound lump crab meat
8-ounces cream cheese,
softened
Yt pint sour cream
2'/a tablespoons Worcestershire
sauce
Sauce:
1 teaspoon dry mustard
3 shakes garlic
% cup grated cheese
'A cup milk
Combine all ingredients and put
in greased baking dish. Top with
about 'A cup cheese. Bake at 350
degrees for 30 to 45 minutes or
until warmed through and bubbly.
Serve with toasted wheat crackers.
/ love appetizers so when our
family gets together my mom Dixie
Miller makes my favorite dip. Sub
mitted with love by,
Ronnie, Kel, Josh, and Kyle
Miller
Ronnie Miller with his mom Dixie and Bob Miller.
HOT CRAB DIP
Great Grandmother Mabelle Kilgore and Great-Grand
father Emory with grandchildren Josh and Kyle Miller, Kel
sey Knight, Becky, Raechel, and Chris Kilgore.
BEEF-RICE-Special
1 pound ground beef
1 package dry onion soup mix
boiling water
Y> cup rice
16-ounce can tomatoes
2 slices cheese
Brown beef. Remove from heat
and stir in soup mix, water, rice,
and tomatoes. Cover and cook
until rice is tender, about 25
minutes. Spread cheese on top.
Cover until cheese melts.
This is a quick tasty meal that
my wife Peggy makes. We both,
enjoy it very much. I hope you do
My wife enjoys trying new
recipes. Peggy also enjoys sewing
and gardening. She’s a great wife.
Ronald C. Thoman
New Oxford
BAKED CORN
3 cups com
4 eggs
1 tablespoon cornstarch
4 tablespoons sugar
Salt and pepper
2 cups milk
Beat eggs lightly, add other
ingredients. Place in a greased
9x13-inch baking dish. Set dish in
a shallow pan of water. Bake at 350
degrees until set approximately
one hour and IS minutes or until
inserted knife comes out clean.
Submitted with lots of love.
Our great grandmother Mabel
le Kilgore is 93 years old. She and
our grandfather Emory have lived
and worked on the family farm in
Airville most of their lives. One of
our families favorite recipes is
baked corn.
Josh & Kyle Miller, Kelsey
Knight, Becky, Raechel & Chris
Kilgore
FRIED SAUERKRAUT
(Kapoosta)
2 16-ounce cans sauerkraut,
drained
1 large onion, finely sliced
Salt and pepper to taste
4 tablespoons oil or bacon
drippings
Place sauerkraut in strainer.
Pour can of cold water over it and
squeeze to remove excess water.
Place oil or bacon drippings in
fiy pan. Add sauerkraut and sliced
onions, salt and pepper to taste.
Slowly simmer until onions are
soft and sauerkraut has taken on a
golden color. Watch carefully as
this has a tendency to bum.
My mom always made this when
we have a roast pork and mashed
potatoes.
Lee Laverty
Dover, NJ
(Turn to Pag* B 3)