B 2& Lancaster Farming, Saturday, June 27, 1998
Udderly ‘Cowtastic’ Dairy
(Conllnutd from Pago B 16)
CRUNCHY STRAWBERRY
ICE CREAM PIE
y, cup brown sugar, firmly
packed
A cup butter, softened
2 cups cornflakes, slightly
crushed (crush after measuring)
'A cup flaked coconut
'A cup nuts
1 quart vanilla ice cream
% cup freshly cut strawberries
Measure sugar and butter into a
mixing bowl. Beat until light and
fluffy. Add cornflakes, nuts, and
coconut. Mix until combined.
Reserve V* cup cornflake mixture
for topping. Press remaining mix
ture evenly and firmly in bottom
and around sides of pie pan to form
crust. Chill, then spread in ice
cream. Sprinkle with reserved
cornflakes and top with fresh
strawberries.
/ am 15 years old and live on a
90-acre dairy farm and we milk an
average of 60 cows. I enjoy help
ing on the farm, miking cows, and
feeding calves and heifers. I have
three sisters and four brothers.
Three of my brothers are married,
which means I only have one
brother at home. I usually get the
chance to help with the farm work.
This ice cream dessert is deli
cious on a warm summer day.
Erla Zimmerman
Kutztown
CREAMY
FAMILY CASSEROLE
1 pound ground beef
4 large potatoes
1 quart green beans
1 pound hot dogs, optional
Vi onion, diced
Salt and pepper to taste
Brown ground beef and onion.
Cook potatoes until almost soft.
Mix all ingredients together. In a
saucepan, mix together
2 cups milk
'A pound Velveeta or cream
cheese
Add enough flour to make a
medium sauce. Pour over casser
ole. Bake 45 minutes at 350
degrees.
We love this casserole. You can
prepare it ahead of time.
We farm 700 some acres and do
lots of custom work. My husband
Charlie and I have two children,
Larry, 2, and Katie, almost 1.
I'm bookkeeper, busy mother,
and "gopher."
I grew up milking cows and
loved it. Now we use two gallons of
milk a week.
Arlene Groff
Lewistown
Groff, Lewistown.
POTATOES AU GRATIN
A cup butter
1 teaspoon mustard
1 teaspoon salt
6 medium potatoes
V* cup milk
1 leaps oon pepper
'A pound cheese
Boil and grate potatoes. Add
mustard, salt, pepper, milk, and
cheese. Place grated potatoes in
casserole dish and pour hot cheese
over all. Bake at 350 degrees for 45
minutes.
This is one of our favorite ways
to use potatoes. We all love them.
We have a family of three, Emmy
Lou, 6; Regina Mae, 5; and
Jonathan Lee, 2.
We live on a farm and milk
Jersey cows. I also make butter
from the rich milk. We like to keep
busy on the farm.
Joseph and Mary Lou Rainer
Shippensburg
CHEESE SOUP
210-ounce cans celery dr chick
en soup
1 cup milk
1 pound cheddar cheese, cubed
1 teaspoon Worcestershire
sauce
Put all ingredients in crockpot.
Cover and cook on low four hours.
Serve in warm bowls, top each
serving with croutons.
I am a frequent crockpot user.
My family consists of my hus
band, 2 sons, one daughter, four
granddaughters and one great
grandson. We run a 50 herd dairy
farm, 50 replacement heifer and
calves. We plant and harvest crops
suitable for the dairy. We also
grow 8 acres potatoes strictly for
table use, 7 acres of red and one of
white. I help with the milking and
feed the calves.
We belong to the United Church
of Christ. I am second vice presi
dent of our Farm Women Society,
which we started back in 1914.
Dolores Mitchell
Berlin
ONION DIP
8-ounces cream cheese
1 small onion, chopped fine
1 beef bouillon cube
Sweet pickle juice
Mix cream cheese and onion.
Add bouillon cube that has been
dissolved in small amount of
water. Add pickle juice to taste.
Can be thinned with milk if
necessary.
This is our favorite dip. We
make it on special occasions. I
work at the Martin’s Pretzel Bak
ery for three days a week plus sew
and work for my brother BenueL
Rachel Click
New Holland
BANANA SPLIT
DESSERT
5 cups graham cracker crumbs
Vi cup butter, melted
2 to 3 bananas
'A gallon neapolitan ice cream
1 cup chopped English walnuts
1 cup chocolate chips
Vt cup butter
2 cups confectioners* sugar
VA cup whole milk
1 teaspoon vanilla
1 pint whipping cream
Prepare crust from crumbs and
% cup butter; reserve 1 cup
crumbs. Press remaining crumb
mixture into bottom of 1 IxlS-inch
baking pan. Slice bananas and lay
er over crust Cut ice cream in
A -inch thick slices and place over
bananas. Sprinkle ice cream with
the nuts. Freeze until firm. Melt
chocolate chips and 'A cup butter.
Add confectioners’ sugar and
milk. Cook mixture until thick and
smooth, stirring constantly.
Remove from heat; add vanilla.
Cool chocolate mixture; pour over
ice cream. Freeze until firm. Whip
cream until stiff. Spread over cho
colate mixture. Top with reserved
crumbs. Store in freezer. Remove
about 10 to IS minutes before serv
ing. Yields 25 servings. Half of
recipe makes 9x13-inch pan. Will
keep for several weeks.
My husband James and I live on
a dairy farm with our two daught
ers and one son, ages 3 and 5
months. Children like playing in
the barn during milking lime and
also like to help feed the baby
calves. Tending our garden keeps
me busy too. And / love trying out
new recipes.
Alma Burkholder
Mifllinburg
CARAMEL ROLLS
'A cups sifted confectioners’
sugar
'A cup whipping cream
2 loaves frozen bread dough,
thawed
3 tablespoons butter, melted
‘A cup brown sugar
1 tablespoon cinnamon
Mix together powdered sugar
and whipping cream in a small
bowl. Divide mixture evenly
between two 9x1% -inch round
baking pans. Set aside.
Roll out 1 loaf thawed bread
dough on a lightly floured surface
into a 12x8-inch rectangle. Brush
with VA tablespoons melted
butter.
In a small bowl, mix together
brown sugar and cinnamon.
Sprinkle half of the brown sugar
mixture over buttered dough. Roll
up jelly roll style. Cut into 10 or 12
slices. Repeat with other loaf.
Place slices, cut-side down, a
top cream mixture in round pans.
Let rise, covered. 30 minutes.
Bake in 375 degree oven 20-25
minutes. If necessary, cover rolls
with foil last 5 minutes to prevent
browning. Cool in pans 5 minutes
on wire racks.
These rolls can be covered with
well-greased waxed paper, after
cut slices are placed in pans before
rising. Cover the wax paper with
plastic wrap and refrigerate for
2-24 hours. Remove from refriger
ator and let stand 20 minutes. Bak
ing time is 25-30 minutes for
chilled rolls.
This is a great recipe for morn
ings when you don’t have enough
time for rolling out dough. I have
also used half and half and light
cream for the heavy cream in the
recipe.
Donna Morrison
Dalmatia
Recipe Entries
Phyllis Stitzel Is sur
rounded by daughter Lori
Ann Spatz, grandchildren
Christopher Spatz, 7, and
Stephanie Spatz, daughter
in-law Tara Stitzel with son
Brandon Todd.
CUSTARD PIE
4 slightly beaten eggs
'A cup sugar
14 teaspoon salt
1 teaspoon vanilla
214 cups milk, scalded
9-inch unbaked pastry shell (roll
dough to less than '/> -inch)
Mix egg, sugar, salt, and vanilla
thoroughly. Slowly stir in the hot
milk. Pour at once into unbaked
pastry shell. Top with nutmeg.
Bake in hot oven at 475 degrees for
5 minutes. Reduce heat to 425
degrees and bake 10 to IS minutes
longer or until knife inserted half
way between cento' and edge com
es out clean. After you have mixed
hot milk with the remaining ingre
dients, add your favorite fresh fruit
(Mr berries (A to 1 cup) and bake.
Deep Dish Custard: Use same
recipe but bake without crust in a
glass dish at 450 degrees for 10
minutes, reduce heat to 400
degrees, and bake IS minutes
more.
My family likes blueberries in
my custards. I also use strawber
ries that is also very good.
I hope you like this as much as
we do.
My daughter Lori Ann Spatz is
on the left and is a special educa
tion teacher in the Daniel Boone
School District. She lives in Dry
ville with the remainder of her
family. Her husband, Allen, works
for Hershey Chocolate USA,
Luden’s division, Reading.
1 am secretary for Zion Moselem
Luthern Church for 36 years and
on the church choir for a number
of years.
My grandchildren Christopher
Spatz, 7, is in first grade at Rock
land Elementary; Stephanie Spatz
just completed preschool at St.
Paul's Lutheran Church, Fleet
wood, and will be entering kinder
garten in the fall at Rockland
Elementary.
My daughter-in-law, Tara Stit
zelisa Pampered Chef consultant
and also works in her father’s
podiatry office in Kutztown.
When I entered the contest last
year, they thought she might have
twins, but later found out it was
just one. My grandson Brandon
Todd, weighed 10 pounds 6 ounce
s. and was 23-inches long. He is
now six months old and very enjoy
able to be around. / love my grand
children very much.
My husband, Lee, and son Tom
drill wells. My other son, Todd is a
teacher in business education at
Governor Mifflin. Besides these
jobs, they are also busy with farm
ing and remodeling a house. We
are all busy but with a little under
standing, we get through it all.
We enjoy the Lancaster Farm
ing very much.
Phyllis Stitzel
Kutztown
LAYERED PIZZA DIP
8-ounces cream cheese,
softened
'A cup sour cream
'/* cup freshly grated parmesan
cheese
'A teaspoon garlic salt
A cup prepared pizza sauce
3 A cup shredded mozzarella
cheese
3.S ounces sliced pepperoni,
finely chopped
Toasted pita bread wedges to
serve
Preheat oven to 350 degrees. In
a small bowl, beat cream cheese
until fluffy. Stir in sour cream, par
mesan cheese, and garlic salt
Spread into a lightly greased
9-inch pie plate. Spread pizza
sauce over cream cheese mixture.
Sprinkle mozzarella cheese over
pizza sauce and top with pepperon
i. Bake about 20 minutes or until
heated through. Serve warm with
pita bread. Yield about 3 cups dip.
Tastes more like lasagna than
pizza to me, but it is still delicious.
I am dating Ken Rexroth who is
a farmer in York County. He and
his son own and farm about 2000
acres. They milk 150 cows and
have several hundred beef cattle.
They are also crop and grain
farmers—corn, soybeans, barley,
wheat,and alfalfa. I cook lunch for
them and their hired help and dur
ing the busy times that can be as
many as 10.1 enjoy cooking and do
a lot of erbekpot meals because I
work as a secretary away from the
farm 3 days a week. Baking
desserts is my specialty and I’ve
tried quite a few recipes from Lan
caster Farming, some of which
have become favorites tha I make
quite often.
I just love the "June Dairy
Month-Cow Mania Contest"
issues because of the (mount of
recipes printed and the interesting
farm stories that accompany them.
Susan McKinsey
Windsor
SOUR CREAM POTATOES
5 pounds peeled potatoes
1 teaspoon salt
Boil together until potatoes are
soft Whip until smooth and
creamy. Add:
6-ounce package cream cheese
8-ounce carton sour cream
2 tablespoons butter
114 teaspoon onion salt
Mix. Add milk if it is too stiff.
Bake in a 3-quart casserole dish at
350 degrees for one hour. Happy
eating.
HU
We live on a 150-acre dairy
farm. We milk 71 cows in a double
four milking parlor. WeraiseaUor
most of our heifer calves.
Rachel Hoover
Bethel
LEMON PUDDING DELIGHT
1 cup flour
A cup butter
'A cup crushed nuts
Mix well. Pat into a
13x9x2-inch paa Bake at 350
degrees for 15 minutes. Cool
8-ounces cream cheese
1 cup confectioners’ sugar
1 cup whipped cream topping
Mix well. Spread on crust
2 small packages instant lemon
pudding mix
3 cups milk
Mix well. Let stand about S
minutes to thicken. Spread over
cream cheese mixture. Top with
whipped cream and nuts.
Debbie Button
Jarrettsville, MD
(Turn to Page B 21)