832-Lancaster Farming, Saturday, June 6, 1998
Recipe Entries Pay Tribute To Dairy Farmers
(Continued from Page 823)
THE BEST
EVER CAKE
1 package yellow cake mix
1 can (20 ounces) crushed
pineapple in juice
y> cup sugar
2 packages (3'/i ounces) instant
vanilla pudding
3 cups milk
1 cup heavy cream
'A cup powdered sugar
1 teaspoon vanilla extract
In 9- by 13-inch pan, bake the
cake according to directions.
Meanwhile, in a medium sauce
pan, combine pineapple, juice, and
sugar. Cook over medium heat,
stirring occasionally until thick
and syrupy (about 20 minutes).
When cake is done, remove from
oven. Pierce top of cake with a fork
at 1-inch intervals. Pour on the
pineapple mix. Spread evenly. Let
cake cool completely.
In medium bowl, combine milk
and pudding mix. Blend until thick
and spread over cake. In a separate
medium bowl, beat cream until
soft peaks form. Add powdered
sugar and vanilla. Continue beat
ing until stiff. Spread over cake.
Refrigerate 24 hours before serv
ing. Makes 16 servings.
The only word to describe my
family is “different."
My husband Dennis and I have
been married for 17 years and
have two children. My son Jesse is
eight years old and my daughter is
11. We are originally from central
New Jersey and moved to Hunting
don, Pa. five years ago.
Dennis has always loved the
country and farming. I am a city
girl at heart and like to come home
to the country at night. So what
works for us and makes us different
is that I work full time near Penn
State University, which has the
convenience of big city life. My
husband stays home and tends the
farm, does all the cooking, baking,
and even his own canning of home
grown fruits and vegetables.
Every time Dennis tries a new
recipe, my children, co-workers,
and I are the guinea pigs. Howev
er, you won't hear us complain.
My co-workers have also asked ifl
would consider "renting him out"
occasionally to cook for them.
After all these years of baking
for me, I submit this recipe on his
behalf because I think he deserves
the recognition and my apprecia
tion for what he does.
Dorothy L. Hall
Huntingdon
ICE CREAM-WICH
SUNDAES
VA cups crisp rice cereal
'/« cup melted butter
'Acup coarsely chopped
walnuts
'A cup brown sugar (packed)
1 cup flaked coconut
VA -2 quarts vanilla ice cream
Lightly mix ceral, sugar, butter,
coconut, and nuts. Pat half the mix
ture into buttered 8-inch pan.
Spread evenly with slightly sof
tened ice cream. Put the rest of the
cereal mix over ice cream and
freeze. Optional: use your favorite
topping. Pan size should be 8
inches. Serves 9.
I’m a mother of three and
grandmother of nine. My hobbies
are gardening, especially growing
flowers, including roses and Afri
can violets. I also enjoy backyard
bird watching and trying some of
the recipes in Lancaster Faming
and reading Ida’s Notebook and
other interesting items.
Mrs. Laura A. Horning
MifTlintown
This picture was taken Mother’s Day, May 10,1998. Wear
ing new sunglasses are Salena Jane, Abble Lea, and Tlffa
nle May. They’re holding Dakota William. They are the child
ren of Dawn and Mark Wilson and grandchildren of Donald
E. and Carol Hebrank, Adrian.
SPRING BREAKFAST
BRUNCH
8 eggs
3 cups milk
1 tablesppoon Dijon mustard
2 teaspoons dried basil
1 teaspoon salt
2 tablespoons melted butter
2 tablespoons all-purpose flour
2 cups (8 ounces) shredded
cheddar cheese
1 pound fully cooked ham,
cubed
1 package (10 ounces) frozen,
cut asparagus, thawed, or 2 cups
fresh asparagus, cooked
2 cups sliced fresh mushrooms
10 cups cubed bred
In a large'bowl, beat eggs: add
milk, mustard, basil, and salt
Gently stir in remaining ingre
dients until well mixed. Pour into
greased 9-inch by 13-inch baking
dish. Cover and refrigerate eight
hours or overnight Remove from
refrigerator 30 minutes before bak
ing. Bake uncovered at 3SO
degrees for one hour or until knife
inserted near the center comes out
clean. Let stand S minutes before
cutting.
The big, beautiful blue sky with
the white fluffy clouds are present
as May heads into summer.
There really is a fine line
between summer and winter. The
colors go from brown to a very
beautiful green and then the colors
of the rainbow in all the flowers.
I had the very best Mother's Day
a mother could ask for. My daught
er Dawn and her husband Mark
Wilson came to church with my
four grandchildren, Salena Jane,
6... Abbie Lea, 5; Tiffanie May, 4;
and Dakota William, l'/z . It was a
total surprise to me. I nearly
jumped out of my skin. Tears filled
my eyes and ran down my cheeks.
The family lives in West Liberty,
W. Va., and got up so early to travel
that Sunday morning. My husband.
Rev. Donald E. Hebrank, knew
they were coming up, because he
had the food bought and kept it in
the church refrigerator so I
Mm Miry Month
wouldn’t know what he was up to.
We traveled to West Virginia on
May 18 for Salena Jane to get a
trophy for reading 175 books over
the summer and 250 during five
months of school. She is in the first
grade and in the Book-lt-Plus
Program at Beach Bottom Prim
ary Elementary School in Beach
Bottom, W.Va. She also got a certi
ficate for attendance. My husband
and I were able to be therefor her
and she was really surprised, too.
Abbie, Tijfanie, and Dakota
attended story hour at the library
in Wellsburg, W.Va.
From the sunny side of Florida
come the Hebranks. Marty, Kari,
and Bailey arrived after Christmas
for a short stay with us. Then on to
the rest of the family. But while
they were here, it snowed! It was
Bailey's first time to play in the
snow. Grandpap got out his sled he
had when he was a young boy
cleaned it all up and we waxed the
runners. Grandpap put Bailey on
the sled and was pulling her in the
yard, and she said, "You are
breaking the snow!" She played
for the longest time in the snow,
making snow angels and snow
balls. We had a wonderful visit
with them and always look forward
to being together again and again.
On the West Coast of the coun
try is my son, Shawn, who does his
bike tricks. He has been to Taiwan
on a bike tour. He has been to Flor
ida and other states for bike con
tests, too. He really enjoys his job,
designing bike parts and traveling
with his job.
My husband and I do our gar
dening and work at it each free
moment. We added two new flower
beds this year. The beds include
new plants and they have to have
room to grow. My extra plants I
share with visitors so they can start
a flower garden, too. All of nature
is beautiful, and it is best to touch,
see, and smell the wonderful
outdoors.
MILK
Carol N. Hebrank
Adrian
CHEESE BRAID
3-4’A cups all-purpose flour,
divided
1 package active-dry yeast
Wi cups milk
2 tablespoons sugar
l'/i teaspoon salt
1 egg
2 cups shredded sharp Cheddar
cheese
1 egg yolk, lightly beaten
1 tablespoon cold water
1-2 teaspoons poppy seeds
Grease two baking sheets. In
large bowl, combine 2 cups flour
and yeast. Heat milk, sugar, and
salt until warm, stirring to dissolve
sugar. Add to flour mixture along
with egg and cheese. With electric
mixer on low, beat about 1 minute,
scraping sides of bowl occasinally.
Beat 3 minutes on high. By hand,
stir in remaining I'A -2 cups flour
to make a stiff dough. Turn dough
onto lightly floured surface and
knead until smooth, about 8
minutes, add additional flour as
needed. Shape into ball. Place in
large greased bowl, turning to
grease top. Cover and let nse in
warm draft-free place until
doubled, about VA hours.
Divide dough into sue pieces.
Cover, let rest for 10 minutes. Roll
each piece into a IS-inch tope.
Place topes on each sheet. Loosely
braid ropes together, pinch ends
together to seal.
Cover, let rise in warm place
until almost doubled about 35-45
minutes.
Place oven racks so they are in
upper and lower middle positions.
Preheat oven to 375 degrees. Com
bine egg yolk and water. Brush on
each braid. Sprinkle with poppy
seeds.
Bake 20-25 minutes, switching
baking sheet positions halfway
through baking. Cool. Slice into 12
slices.
I found this recipe in a magazine
many years' ago. We love this
bread with chili and lasagna.
When / would have the family over
in the winter for chili and cheese
bread, it was loved by all.
Karen McCracken
Hune, Va.
STUFFED SHELLS
IS jumbo shells
1 egg
V* cup bread crumbs
3 tablespoons parsley
1 tablesoon chopped onion
'A teaspoon salt
1 pound ground beef
2 cups mozzarella cheese,
grated (reserve 'A cup)
Cook shells in boiling water
until soft Combine rest of ingre
dients and stuff shells.
Sauce:
1 quart tomato juice
V I cup brown sugar
V* teaspoon salt
1 tablespoon oregano
Bring to boil and thicken with
clear jell to consistency of gravy.
Pour 'A of sauce in a 9-inch by
13-inch baking pan. Place stuffed
shells on sauce. Pour other 'A on
top. Sprinkle reserve QA cup or
more) of mozzarella cheese on
last Cover and bake in slow oven
325 degrees for 2 hours. Serve
with lettuce salad for complete
meal. Serves 8.
We are dairy farmers in Mary
land. It’s a lot of work, but we still
enjoy it. Lancaster Farming is
"digested" every Saturday even
ing at our house. / am really look
ing foward to the June issues
because one of my favorite pas
times is cooking, especially trying
new recipes.
Ellen Martin
Hagerstown, Md.
DAIRY DIP
3 strips of bacon, fried and
crumbled
'A cup mayonnaise
'/> cup cottage cheese
'A cup sour cream
'A cup shredded Cheddar cheese
1 tablespoon horseradish
1 teaspoon seasoned salt
Yi teaspoon dillweed
Yt teaspoon minced onion flakes
Add all ingredients, mix well.
Refrigerate at least 2 hours before
serving. Enjoy with your favorite
potato chips or raw vegetables.
This recipe can be prepared with
low-fat ingredients. Seasoned salt
may also be adjusted to a smaller
amount if watching sodium intake.
My husband and I own a lawn
and garden, used farm equipment,
and truck repair facility in New
Bloomfield. / grew up on a dairy
farm in Carlisle and have a great
appreciation for the farming
industry. I collect cookbooks (at
last count I had 250) and in my
spare time I love to bake and cook.
I'm always trying something new.
Thankyou goes out to all my family
and friends for being my best food
critics over the years.
EVERYONE’S FAVORITE
CRAB SPREAD
12 ounces cream cheese
'/i cup mayonnaise
2 scallions, chopped
I'/} teaspoon Dijon mustard
V* teaspoon seasoned salt
Vi teaspoon horseradish
'/ teaspoon lemon juice
'/• teaspoon hot pepper sauce
1 (2-ounce) jar diced pimento,
drained
2 teaspoons parsley
V* pound lump crab meat,
picked over
Crackers or crisp raw veggies
In medium bowl, combine
cream cheese and mayaonnaise.
Mix well. Stir in remaining ingre
dients. Cover and refrigerate over
night. Serve with crackers or raw
veggies.
Brenda S. Nuss
Catawissa
CHERRY
COFFEECAKE BARS
1 cup butter
I'A cups sugar
4 eggs
l'/j teaspoon baking powder
1 teaspoon vanilla
'A teaspoon salt
3 cups flour
21-ounce can cherry pie filling
Glaze:
1 cup confectioners’ sugar
1 tablespoon butter, melted
2 tablespoons milk
Cream butter and sugar. Add
eggs one at a time. Blend in
remaining ingredients except pie
filling. Place two-thirds of batter
into 13x9-9inch baking pan.
Spread pie filling over batter. Drop
remaining batter by teaspoonfuls
over top of cherries. Bake at 350
degrees for 30 to 40 minutes. Cool.
Glaze: combine confectioners’
sugar and melted butter. Stir in
milk to reach spreading
consistency.
This recipe is a favorite of our
fathily. My husband Landis Jr. and
I live on a dairy farm south of
Quarryville. We have been blessed
with three daughters, Kendra, 8;
Sharia, 4; and Amanda, 2. / enjoy
Lancaster Farming recipe section
arid look forward to the June
recipes.
Darla Weaver
Quarryville
Lisa Darr
Carlisle