86-Lancaster Farming, Saturday, June 6, 1998
Recipe Entries Pay Tribute To Dairy Farmers
(Continued from Page B 2)
ASPARAGUS STRATA
12 slices white bread
12 ounces sharp process cheese,
diced
I'A pounds fresh asparagus,
trimmed
2 cups diced cooked ham
6 eggs
3 cups milk
2 tablespoons minced onion
'A teaspoon salt
A teaspoon dry mustard
Using a doughnut cutter, cut 12
circles and holes from bread; set
aside. Tear remaining bread in
pieces and place in a greased
13x9x2-inch baking pan. Layer
cheese, asparagus and ham over
tom bread; arrange bread circles
and holes on top. Lightly beat eggs
with milk. Add onion, salt, and
mustard; mix well. Pour egg mix
ture over bread circles and holes.
Cover and refrigerate at least six
hours or overnight Bake, uncov
ered, at 325 degrees forSS minutes
or until top is light golden brown.
Let stand 10 minutes before serv
ing. Yield: 6-8 servings.
Our family consists of my hus
band Roy, myself, and three child
ren, Renae, 16; Ryan, 14; andßeu
ban, 11. We are dairy farmers
working with another family. We
milk approximately 125 cows in a
milking parlor. The boys are kept
busy on the farm doing field work
and barn chores, etc. The jobs
seem endless at times. Roy does
field work and also milking, and
whatever else needs done.
Renae and I go to market and /
have a couple other part-time jobs
as well. We have a large garden
that we all help with. By the time
this gets published, the children
will be out of school. We are look
ing for a great summer together as
a family. I enjoy gardening, sew
ing. cooking, baking, and outside
work. I enjoy looking through the
recipes in the Lancaster Farming,
especially during the month of
June and trying the recipes I think
our family would enjoy. Have a
blessed summer.
Ruth Ann Bender
Cochranville
Renae, Ryan, and Reuben,
are the children of Roy and
Ruth Ann Bender, farmers In
Cochranville.
JIQQQQ®
©©01157
Gerald and Lorene Molt with their three children milk
cows on their farm In Peach Bottom.
MASHED POTATO
CASSEROLE
12 medium potatoes
8-ounces cream cheese
1 cup sour cream
2 teaspoons salt
'/: teaspoon pepper
'A cup milk
Garlic salt
'/ cup chopped chives
'A teaspoon paprika
1 tablespoon butter
Cook potatoes, mash, add cream
cheese, sour cream, salt, pepper,
milk, and garlic. Beat at high, stir
Kristen, left, and Jenica, 5 months, are the daughters of
Frank and Louann Sensenlg, Nottingham.
CREAM CHEESE
CHOCOLATE BARS
Bottom;
Vi cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 ounce unsweetened chocolate,
melted
1 cup flour
Mix and beat well. Pour winto
greased 9-inch by 13-inch pan.
Middle:
'A cup butter
6 ounces cream cheese
Vi cup sugar
1 egg
2 tablespoons flour
'A teaspoon vanilla
Mix and pour over bottom layer.
Bake at 350 degrees for 20-25
minutes. Spread 3 cups marshmal
lows over top. Bake 2 more
minutes. Cool.
in chives. Spoon into casserole
dish. Sprinkle with paprika and dot
with butter. Bake 30 minutes at
350 degrees.
My husband Gerald and / have
three children, Richard, Gregory,
and Emily. We live on a dairy farm
and milk about 70 cows. The child
ren have lots of place to play and
also learn responsibility since they
have assigned chores. This recipe
is a favorite of ours. Enjoy!
Lorene Nolt
Peach Bottom
Icing:
14 cup butter
2 ounces cream cheese
1 ounce unsweetened chocolate,
melted
2 tablespoons milk
Mix, then add 3-314 cups of con
fectioners’ sugar. Beat well and
add 1 teaspoon vanilla. Spread
over cooled bars.
My husband, Frank, and I
moved on the home dairy farm last
August. Frank’s dad and brother
help with our chores and field
work. We milk 80 cows. We have
two daughters. Kristen will be two
in July and Jenica is five months
old. They keep me busy in the
house. It's so nice to live on a farm
where fondly can work and play
together!
Louann Sensenig
Nottingham
FROZEN FLUFFY
STRAWBERRY PIE
2'/> cups flaked coconut, toasted
A cup butter, melted
3-ounce package cream cheese,
softened
14-ounce can sweetened con
densed (not evaporated) milk
2% cups fresh or frozen
unsweetened strawberries,
thawed, mashed, or pureed (about
VA cups)
3 tablespoons lemon juice from
concentrate
1 cup whipping cream, whipped
Additional fresh strawberries,
optional
Combine coconut and butter;
press firmly on bottom and up to
rim of 9-inch pie plate. In large
mixer bowl, beat cream cheese
until fluffy; gradually beat in
sweetened condensed milk. Stir in
pureed strawberries and lemon
juice. Fold in whipped cream. Pour
into prepared crust (mixture
should mound slightly). Freeze 4
hours or until firm. Before serving,
garnish with fresh strawberries if
desired. Return leftovers to freez
er. A graham cracker crust can also
be used.
This is a good recipe because it
uses both strawberris (which are
in season) and dairy products.
I look forward to the contest
each year because of the good
recipes the readers send in. I love
collecting anything with cows on
it. My collection includes a lot of
the Mary Moo Moos figurines.
• Priscilla Grube
Mohrsville
Featured Recipe
It’s National Dairy Month! What better way to celebrate than with
summertime recipes from dairy organizations.
Easy and delicious recipes prepared with fresh summer ingredients
include many varieties of cheese that are perfect for enjoying hot sum
mer days and warm summer nights.
From a savory parmesan cheese tortellini salad to delicious cream
cheese and pecan-coated grapes, these delightful pinck V pack cheese
snacks will give you good reason to plan an outing this summer.
For a free recipe brochure, “Celebrate June Dairy Month,* 1 send a
self-addressed, stamped envelope to June Dairy Month Brochure,
MAMMA, 810 Gleneagles CL, Suite 106, Towson, MD 21286.
SUMMER ASPARAGUS ROLL-UP WITH HERB CHEESE
AND SUN-DRIED TOMATOES
1 pound (24 spears) asparagus
1-2 red peppers, roasted*
4-6 tablespoons herb cheese spread,** room temperature
4 sun-dried tomatoes, soaked in boiling water for 10 minutes,
drained and finely chopped
8-10 8-inch flour tortillas
Trim asparagus tips to 4-S inch lengths, reserving remainder of stalk
for later. In boiling salted water, cook asparagus until lender, 4-7
minutes. Rinse under cold water. Qit peppers into 'A -inch wide strips.
Rinse and dry asparagus tips and pepper strips thoroughly.
Mix herb cheese spread and sun-dried tomatoes together. Spread
each tortilla with approximately 1 tablespoon herb cheese spread.
Cut tortillas into strips 1 to VA -inches wide.
Place one asparagus tip and one pepper strip together at one end of a
tortilla strip and tightly roll-up in spiral fashion. Repeat with remain
ing asparagus and peppers.
Refrigerate covered until serving time. May be prepared up to one
day head.
To roast peppers, place under broiler or over grill until skin is
blackened on all sides. Place in paper bag and close tightly to let steam
for about 10 minutes. Remove peppers from bag when cool enough to
handle. Peel, split lengthwise and remove seeds, core, and trim. Do not
rinse under water.
“Substitute 4 ounces blue cheese and 2 ounces cream cheese for
herbed cheese and mash with fork at room temperature and contiuc
with directions.
FRUIT PIZZA
1 cup brown sugar
1 cup granulated sugar
1 cup Butter-Flavored Crisco
3 eggs
1 teaspoon baking soda
1 cup sour milk
1 teaspoon cream of tartar
4 cups flour
Dash of salt
1 teaspoon vanilla
Mix and spread into three pizza
pans. Can be frozen for future use.
Bake at 3SO degrees for about 20
minutes or until done. Do not
overbake.
Blend eight ounces cream
cheese with 4'A ounces whipped
cream topping. Spread on cooled
pizza and top with fruits, grapes,
bananas, peaches, pineapples,
blueberries, or whatever fruit
desired. Put glaze on top.
Glaze:
Vz cup sugar
'A cup orange juice
1 tablespoon cornstarch
1 teaspoon lemon juice
'A cup pineapple juice
14 cup water, mixed with
Vz tablespoon gelatin
Heat until thickened, cool, and
put on top of pizza. Note: the
cream cheese and glaze mixtures
are for only one pizza.
We live on an 85-acre farm and
milk 40 cows. I always enjoy the
recipes in Lancaster Farming.
Miriam Stoltzfus
Lancaster
(Turn to Pag* B 8)