86-Lancaster Farming, Saturday. May 9.1998 Tribute To Women Who’ve Made A Difference ln Readers’ Lives Colleen Hart, right, with her mother Jean White, left, and daughter, Kathleen Montgomery. CAPE MAY CHICKEN AND MAMA’S CORNBREAD VEGETABLE PIE DRESSING 3 cups cooked chicken, diced 4.5 cups combread, crumbled 1 can cream of chicken soup 2 cups cooked rice 8-ounces sour cream 1 cup chopped celery 'A cup milk I'A cups milk Sliced carrots A cup butter, melted Broccoli florets 'A cup chopped green onion tops 1 cup Bisquick 3 A cups chopped white onion 'A cup milk 2 cups chicken broth A teaspoon salt 3 large eggs, well beaten 1 egg, beaten Salt and black pepper to taste 1 cup grated Cheddar cheese. For combread: optional 1 cup yellow commeal In a saucepan, combine chicken, 1 CU p sifted flour soup, sour cream, and milk. Heat A cup sugar thoroughly. Pour into a very large A teaspoon salt casserole. Lightly steam some car- 4 teaspoons baking powder rots and broccoli and add to chick- 1 large egg en mixture. Mix together Bisquick 1 cup milk milk, salt, and egg. Pour this mix- 'A cup shortening ture over the chicken. Sprinkle Combine dry ingredients. Add with cheddar cheese. Bake 20-25 egg, milk, and shortening. Beat minutes at 375 degrees. with egg beater until smooth. Do This is in honor of my grand- not overheat. Bake in a greased mother Jean While on her "Prom- 8-inch pan at 425 degrees for otion to Glory," in March. 20-25 minutes. This recipe, given to me by my For dressing: grandmother, is the first meal I Combine all ingredients and cookedfor my soon-to-be husband bake in a greased casserole at 350 Lew. degrees for 20-25 minutes or until This will be our first Mother’s Day without her. We will be cele brating her life by having a party on Mother's Day and cooking all her best recipes. She is sadly missed and deeply loved by her daughter Kathleen and grand daughter Colleen. Colleen Hart Cinnaminson, NJ CORNFLAKE DELIGHT 8-ounces whipped cream topping 2 cups cornflakes * 1 quart peaches, drained 'A cup toasted coconut Mix whipped cream topping and cornflakes together. Pour half into bowl, add half of the peaches and the other half of the topping. Top with remaining peaches. Sprinkle with toasted coconut. Serve. This is a quick and easy dessert. My mom often made it in the springtime as mom works hard puts in long hours in her six green houses, which are full of beautiful blooming flowers. Something quick and easy is always on the menu. Happy Mother’s Day, Mom! Warren, Lois, and girls Denver lightly browned. This is a light, moist dressing so don’t overbake. This can be made ahead of time and frozen (thaw before baking). Or, if there is leftover dressing, it may be frozen then reheated in the microwave oven. This is a recipe created by my late mother during the Great Depression. She substituted cooked rice for bread since store bought bread was used only for making sandwichesfor my father's lunches. Rice was plentiful and inexpensive in my home state of Louisiana where rice is a major crop. After I grew up, I had the foresight to write it down before it died with her. Eileen Greenaway Somerville, NJ KATIE’S POTATO FASTNACHTS 154 cups granulated sugar 3 eggs 54 cup butter 54 teaspoon salt 1 cup milk (scald & cool) 2 small potatoes (boil and mash and add enough water to the pota toes to measure 2 cups) 1 cake yeast Flour (about 12 cups) Beat sugar, salt, eggs, and mar garine in large pan. Add potato water, milk, and yeast that has been dissolved in 'A cup lukewarm water. Add flour so the dough can be handled. Let stand in warm place overnight In the morning knead dough lightly, let rise for about 45 minutes. Roll out cut into doughnuts and let rise 3V4 hours. Fry in hot fat (375-400 degrees) until brown. Turn carefully—do not puncture with fork. This is a recipe for my mom’s (Katie Dreibellis) "faasnachte." She is 80-years-old and still bakes them for Shrove Tuesday. She also loves to quilt. She also likesflowers and gardening, but that is slowing down. She also helped our 86 year old dad (Lloyd) dig dandelions for weeks leading up to Easter, which were sold at the local meat market. She has three children, Marlene, Leona, and Malcolm; five grand children; and six grandchildren. Marlene Miller Mohrsville Katie Drelbellls with great grandson Dustin Kunkle. I would like to make a special tribute to my mom, Melanie J. Macknair. My mom would do any thing for me and my family. She has been there for me time and time again. She is also a great farm wife, secretary, cook, and best of all a great mother. My grandma, Lorraine Miller, also deserves a special tribute for raising such a great daughter. I love you both very much. Happy Mother's Day, Mom and Grandma. Lisa Macknair Lewistown Susan Hess’s mom serves people around the world. ORANGE PECAN GEMS 1 package orange cake mix 1 egg 8-ounce container low-fat vanil la yogurt 2 tablespoons butter, softened 1 cup finely chopped pecans 1 cup pecan halves Preheat oven to 3SO degrees. Grease cookie sheets. Combine cake mix, yogurt, egg, butter, and 1 cup chopped pecans in large bowl. Mix at low speed with mixer. Drop by rounded teaspoons onto sheet Press pecan half onto center of cookie. Bake for 11 to 13 minutes or until golden brown. Cool 1 minute. Remove to cooling rack. My mom is always looking for new recipes to serve her welcomed guests. She has served peoplefrom around the world as she has spent 11 years on the mission field. Her themes include many and one is tropical. With these moist cookies, she serves a tropical sherbert. It's delicious. Susan Hess Marietta V} Vernie Bennett Is the mother of Ruth Ann Hake. CORNSTARCH PIE 3 eggs I'/icups sugar 2 teaspoons vanilla 3 heaping tablespoons cornstarch 5-6 cups milk 2 baked 9-inch pie crusts Graham crackers, crushed In saucepan, bring milk to a boil. Meanwhile, mix eggs, sugar, and cornstarch well and add to milk. On medium heat, stir constantly until thick. Remove and add vanil la. Pour into pie crusts and sprinkle graham crackers on top. Cool. May also be eaten as a pudding without the crust. This is an old pie recipe my mom got from her mother, Vernie Ben nett. Mom carried on the corns tarch pie tradition after Grandma died. It is a favorite. Ruth Ann Hake SWEETHEART PUDDING 2 cups crushed pineapple 'A cup sugar l'/a tablespoons plain gelatin V* cup cold water 6-ounces cream cheese 2 tablespoon lemon juice 2 tablespoons cherry juice 1 cup whipping cream 12 maraschino cherries Dissolve gelatin in cold water. Add pineapple to sugar. Bring to boiling point and add gelatin. Stir until gelatin is dissolved. Add lemon and cherry juice. Cool. Mash cream cheese and add chopped cherries. Combine with pineapple mixture, adding a small amount at a time. Chill until slight ly thickened. Whip cream and blend with salad mixture. Mold and chili. Serves 8. May garnish with cherries. This is a delightful dessert that our family enjoys and it reminds us of Mom’s (Esther Ober) favorit color, red. She is a great cook, pro viding many, many terrific meals and special treats over the years. In addition, she has a remark able “green thumb." Mom has been a special beam of support with her prayers, land deeds, and just being there over the years, and especially during this last year. This is a special thanksfor everylhingfrom the bot tom of my heart. I love you (and dad) very much! Happy Mother’s Day! Esther Ober Is the mother of Lois Hess of Pequea. RAISIN MUMBLES Filling: 2Vi cups seedless raisins '/> cup sugar 2 tablespoons cornstarch 1 cup water 3 tablespoons lemon juice Cook, stirring constantly over low heat until thickened. Set aside to cool while making crumbs. Crumbs: 3 /* cup soft butter 1 cup brown sugar 'A teaspoon baking soda A teaspoon salt VA cups quick oats VA cups flour Mix everything together until crumbly. Press half of crumb mix ture in a 9x13x2-inch pan. Spread filling on top. Pat on remaining crumbs. Bake at 325 degrees until nice and brown. This is one of my mom’s deli cious recipes. Making good meals is something she enjoys. Garden work and helping with the farm chores are also her interests. Happy Mother’s Day, Esther! Lucy Martin East Earl Lois Hess Pequea (Turn to Pag* BC)
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