82-Lancaster Farming, Saturday, June 27, 1998
Dairy
This is the fourth and final week
that Lancaster Farming is print
ing the dairy recipe entries.
Because Pennsylvania Dairy
Princess Nichole Meabon was
unable to select the winning entries
before press time, the list of win
ners will be printed in next week’s
issue of Lancaster Farming. Win
ners will be notified by mail when
they recipe their prizes.
Although you may not have
been a winner, we know that your
recipe is clipped and used in homes
throughout several states. Many
readers write that they look for
ward to this annual drawing
because they love reading and see
ing pictures of other readers. We
do too. Thanks for your entries. A
special thanks to those who
included pictures. These should be
returned to you within the next two
weeks.
ICE CREAM PIE
Mix together
'A cup com syrup
'A cup peanut butter
3 cups rice crispy cereal
Heat together com syrup and
peanut butter but do not cook.
Press into a 9-inch pie plate. Fill
with 1 quart of any flavor ice
cream.
A quick and easy dessert to
make. We served it at my sister's
wedding topped with cherry
danish.
I live on a poultry and dairy
farm. We milk about 30 cows and
have two chicken houses.
I have five sisters and two
brothers. Three of my sisters are
married.
Sharon ReifT
Mifflinburg
“I want to tell other people milk makes you healthy,” said
Royell Bashore. The 5-year-old daughter of Bob and Sherry
Bashore was recently selected as the Lebanon County LI’I
derly ‘Cowtastic’
Recipe Entries
ICE CREAM DESSERT
60 Ritz crackers
'/ butter
'A gallon ice cream
2 4-ounce packages Vanilla
pudding
1% cup milk
1 8-ounce whipped topping
Crush the crackers and mix with
the butter. Press into a 9- by
13-inch pan. Save a few crumbs
for top.
Soften the ice cream. Mix in
vanilla pudding. Mix the milk and
whipped topping together and pour
over the cracker crumbs. Refrig
erate about 6 hours before saving.
This recipe will hold well in a
refrigerator for a week.
This is a good, refreshing
dessert.
My husband and I live on Onyx
Cave Road for 31 years. We built a
house on a piece of land off the
farm my husband Willard was
born and raised on.
We have three sons, Rodney,
Jeffrey, and Kirk, two grandsons,
and one graddaughter. Willard is
retired from construction and
works part-time for Perry Town
ship. I work at the Kwik Shoppie
Drive-In in Shoemakersville,
where I have been working for 24
years, and also as a demonstrator
for Candle-Land Parties out of
Myerstown for eight years.
I love reading Lancaster Farm
ing and cutting out the recipes. My
husband renewed his subscription
to your newspaper and received a
free hat. He has a big hat
collection.
Shirley Dreibelbis
Hamburg
BEEF AND
TAXER SQUARES
l'/i pounds of ground beef
1 cup soft bread crumbs
1 egg (beaten)
'A cup onion (chopped)
'A cup ketchup and 2 tables
poons barbecue sauce
1 teaspoon salt
'A teaspoon pepper
1 quart hot mashed potatoes
(salt as desired)
3 ounces softened cream cheese
3 A cup sour cream
Hot milk
'A teaspoon onion salt
Combine beef, bread crumbs,
egg, onion, ketchup, and barbecue
sauce and salt and pepper. Pat into
quart baking dish. Bake for 30-3 S
minutes or until pinkness is gone.
Remove from oven and drain
excess fat. Mash potatoes and add
soft cream cheese and sour cream.
Add onion salt and salt and pepper
as desired. Add hot milk to desired
consistency. Bake another 20
minutes. Top with brown butter or
gravy. Makes about 6 servings.
Hi! My name is Melissa Sense
nig. I'm 14 years old. My parents’
names are Robert and Undo and I
have two brothers, Matthew, 12,
and Michael, 4. We live on a dairy
farm with about 80 cows. Michael
and I enjoy feeding baby calves
and playing with, our dog. Gin
ger's pups.
I enjoy playing softball and
going to the mountains. One of my
favorite things to do during my free
time is bake. I enjoy making break
fast every Saturday morning for
my family. This meatloaf-mashed
potato casserole is my fondly’s
favorite casserole and my favorite
to make. I hope you enjoy it as
much as we do! Have a wonderful
summer, and don't forget to drink
milk!
MACARONI AND CHEESE
CASSEROLE
4 cups elbow macaroni,
uncooked
'/> cup butter
!4 -A cup flour
5 cups milk
4 cups shredded Cheddar cheese
Salt and pepper to taste
Heat oven to 350 degrees. Cook
pasta according to package direc
tions; drain. In large saucepan over
medium heat, melt butter. Blend in
flour, salt and pepper, gradually
stir in milk. CoolL stirring con
stantly, until sauce thickens and
mixture begins to boil. Add
cheese; stir until melted. In 3-quart
casserole, stir together pasta and
cheese. Bake 30 minutes until
bubbly.
This is a favorite dish requested
at family get togethers.
We live in Lebanon County. My
husband Bob and myself work on
dairy farms. Our daughter Royell
is five and will start kindergarten
this fall. She enjoys going with us
to the barns, where she helps with
some chores and plays with the
other kids.
Sherry Basbore
Harpers
(Turn to Pago B 14)
Maryland cook Dorrle Mednick shows off her prizes
winning recipe during the Delmarva Chicken Cooking Con
test. A booklet containing the recipes of the cook-off final
ists and a collection of past prize-winning recipes is avail
able by sending a $2 check or money order to Cookbook, c/o
Delmarva Poultry Industry, Inc., R.D. 6, Box 47, George
town, DE 19947-9575.
Maryland Cook Named
Chicken Cooking Champ
Dome Mednick of Baltimore, Maryland was named the top
winner in the 1998 Delmarva Chicken Cooking Contest held
recently in Millsboro, Delaware.
“Smothered Chicken with Gingery Mango Sauce,” Mednick’s
prize winning entry, was prepared in competition with 19 other
finalists representing mid-Atlantic and northeastern sections of
the United States. In addition to the honor, Mednick received a
seven-day Caribbean vacation for two, $l,OOO, Cutco cutlery, LP
gas grill, and a McCormick spice rack with spices.
The Delmarva Chicken Cooking Contest, held as part of the
50th Delmarva Chicken Festival, was sponsored by Delmarva
Poultry Industry, Inc., the trade association representing the poul
try industry on the Delmarva Peninsula (Delaware, Maryland,
Virginia).
A booklet containing the recipes of the 1998 cook-off finalists
and a collection of past winners from the sponsoring organization’s
50-year history is available by sending a $2 check or money order
only, to Cookbook, do Delmarva Poultry Industry, Inc., R.D. 6, Box
47, Georgetown, DE 19947-9575.
SMOTHERED CHICKEN WITH GINGERY MANGO SAUCE
4 broiler-fryer chicken breast halves, boned, skinned, cut into
1-inch pieces
V 2 cup flour
V 2 teaspoon cinnamon
V 4 teaspoon cumin
Vs teaspoon cayenne pepper
2 tablespoons vegetable oil
2 cups cooked rice
Mango slices
Gingery Mango Sauce: recipe follows.
In small dish, mix together flour, cinnamon, cumin and
cayenne pepper. Add chicken, a few pieces, at a time, turning to
coat. In large nonstick frypan or one sprayed with vegetable cook
ing spray, place oil and heat to medium-high temperature. Add
chicken and cook, stirring occasionally, about 10 minutes or until
chicken is brown and fork tender. Divide rice into 4 portions and
place on individual serving plates; top with equal amounts of
chicken mixture. Spoon a small amount of Gingery Mango Sauce
over chicken. Garnish with mango slices. Pass remaining sauce.
Makes 4 servings.
Gingery Mango Sauce: In blender container, place IV2 cups fresh
or canned mango slices, V 2 cup dark brown sugar, 3 tablespoons
cider vinegar, V 2 teaspoon salt, V 2 teaspoon allspice and V 4 tea
spoon ginger; process until smooth. In small saucepan, pour sauce
and heat to medium temperature. Cook, stirring until sauce is
thoroughly heated. Makes about l 3 cups.