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86-Lancaster Farming, Saturday, June 13, 1998
The Sauder sisters are, from left, Carolyn Sauder, 21, Per
ry County Dairy Princess; Meagan Sauder, 7, Lll Dairy Miss;
and Janelle Sauder, Dairy Ambassador.
Marvin and Carolyn Horst’s children Include Heidi, 11;
Amy, 9; Jordan, 6; Justin, 6; and Eric, 2.
3 tablespoons cocoa
1 cup sugar
4 teaspoons cold water
1 cup flour (scant)
VA teaspoons salt
1 teaspoon vanilla
2 tablespoons hot melted butter
Vi gallon vanilla ice cream
Beat eggs and sugar. Add water
and dry ingredients. Add vanilla.
Use a 10- by 15-inch pan. Pre
heat oven to 400 degrees. Grease
pan liberally before pouring in bat
ter. Bake at 400 degrees for 7
Flip cake out on wax paper
sprinkled with confectioners’
sugar. Roll cake while hot. After
cake is cool, unroll and fill with
'A gallon vanilla ice cream. Reroll
and freeze until firm. Slice and
A refreshing dessert on a warm
summer day. V/e farm 92 acres and
milk Holsteins on our dairy farm in
Kinzers. Our 5 children Heidi,
11; Amy, 9; Jordan, 6; Justin, 6;
and Eric, 2—all enjoy helping in
the barn and feeding calves.
Marvin and Carolyn Horst
PUMPKIN PIE BARS
1 cup flour
'A cup rolled oats
'A cup brown sugar
Vi cup butter
Press into 9- by 13-inch pan.
Bake at 350 degrees for 15
2 cups pumpkin
V* cup milk or buttermilk
V* cup sugar
'A teaspoon salt
1 teaspoon cinnamon
'A teaspoon ginger
V* teaspoon cloves
Beat. Pour on baked crust,
baked for 20-30 minutes. Cool and
top with whipped cream.
Ashley Hoover, 8.
oood’ For Great Dairy Recipes
2 packages graham crackers
2-3 bananas (sliced)
'A gallon favorite ice cream
1 cup nuts (chopped)
1 cup chocolate chips
'A cup butter
2 cups confectioners' sugar
I'A cups evaporated milk
1 teaspoon vanilla
2 cups whipped cream
Press crumbs into a 11- by
15-inch pan. Reserve 1 cup for top
pings. Arrange banana slices on
crumbs. Slice ice cream into
Vi inch thick slices and put over
bananas. Sprinkle chopped nuts
over ice cream. Freeze until firm.
Melt the chocolate chips and but
ter. Add sugar and milk. Cook
mixture until thick and smooth,
stirring constantly. Remove from
heat, add vanilla. Cool chocolate
mixture and pour over ice cream.
Freeze until Arm. Whip the cream,
spread over chocolate, and
sprinkle with remaining cracker
crumbs. Remove from freezer
about 10 minutes before serving.
June Dairy Month is a abusy
time for us Sauder sisters. As part
of the Perry County Dairy Promo
tion Team, we enjoy promoting the
dairy products we love. We live on
a 120-acre farm and milk 90 cows.
This past year has been a dream
come true for all of us, and we
would not trade it for anything. Of
course Mom and Dad got stuck
with all the work when we did
promotions, but they were very
We love trying different foods
and we experiment with different
recipes. And then we'll end up
sampling it until it’s all gone!
And Meagan Sauder
6 medium baking potatoes
I'A teaspoon vegetable oil
A cup onion, chopped
'A cup butter, divided
A cup light cream
'A cup sour cream
'A teaspoon pepper
1 cup (4 ounces) shredded
1 teaspoon salt
Rub potatoes with oil; pierce
with a fork. Bake at 400 degrees
for 1 hour and 10 minutes or until
tender. Allow potatoes to cool to
the touch. Cut potatoes in half
lengthwise; carefully scoop out
pulp, leaving a thick shell.
Saute onion in 'A cup butter until
tender. Add to the potato pulp
along with light cream, sour
cream, salt, and pepper. Beat until
smooth. Fold in cheese. Stuff pota
to shells and place in a 9- by
13-inch baking pan.
Melt remaining butter. Drizzle
over the potatoes. Sprinkle with
paprika. Bake at 350 degrees for
20-30 minutes or until heated
through. Yield 6 servings.
Curt and I live on a dairy farm
near Manheim. Our time is spent
milking cows, church activities,
and spending time with family and
friends. We were blessed with
three daughters: Amber, 16;
Amanda, 13; and Ashley, 8.
Combine first 4 ingredients and
boil for 2 minutes. Add soda, bring
to boil. Mix together the rest of
ingredients and add the first mix
ture. Cook until thick. Simple and
good. You can cut sugar down to 1
cup and is good but not as sweet
If you like robust, good tasting homestyle foods that evoke a sense
of warmth and enjoyment without being too difficult or time consum
ing to prepare, then you’ll want the recipe brochure. Farm Kitchen
Favorites, from the American Dairy Association.
The collection of recipes pays tribute to the food traditions of
America’s dairy farmers. Wholesome dishes bursting with rich intense
flavors are made with garden-fresh produce, real dairy products, and
plenty of seasonings and spices—-just like what’s still cooked in
American’s farm kitchens.
To receive the brochure, send a self-addressed stamped envelop to
Middle Atlantic Milk Marketing Association, Cromwell Cento', Suite
106, 810 Gleneagles Court, Towson, MD 21286.
In the meantime enjoy this refreshing dessert.
Beat cream cheese and sour cream until smooth and fluffy; set aside.
Dissolve gelatin in boiling water. Stir in cheese mixture until well
blended. Drain fruit reserving juice to make VA cups combined.
Reserve a few peach slices for garnish, if desired. Stir juice and soda
into gelatin mixture. Refrigerate until very thick. Meanwhile, cut
peaches into bite-sized pieces. Fold fruit and marshmallows into thick
ened gelatin mixture. Pour into 7-cup mold. Refrigerate several hours
or overnight To serve, dip in warm water, unmold onto serving plate
Garnish with mint and reserved peach slices.
1 A cups brown sugar
% cup water
4 tablespoons butter
/% teaspoon salt
'A teaspoon soda
6 cups milk
3 eggs, beaten
% cup flour
1 tablespoon vanilla
Fruit Fantasy offers a refreshing dessert.
8-ounces cream cheese, softened
'A cup dairy sour cream
6>ounce package lemOn-flavored gelatin
1 cup boiling water
1 pound can sliced peaches
8-ounce can pineapple tidbits
V * cup lemon-lime soda
1 cup miniature marshmallows
Fresh mint, if desired
We live on a farm in Lancaster
County. I have 4 brothers and 4
sisters. We raise corn, rye, barley,
hay, wheat, and straw. I look for
ward to see all the different
Esther Mae Nolt
(Turn to Paga B 8)