(Continued from Pag* B 20)
CREAMY RASPBERRY
DESSERT
Crust:
1 cup graham cracker crumbs
3 tablespoons sugar
'A cup butter, melted
Filling:
10-ounces frozen raspberries,
thawed
'A cup cold water
1 envelope unflavored gelatin
8-ounces cream cheese,
softened
'A cup sugar
1 cup whipping cream, whipped
Cream for garnish
Combine crumbs, 3 tablespoons
sugar and butter. Press into bottom
of an 8-inch or 9-inch springform
pan. Bake at 350 degrees for 10
minutes. Cool. Meanwhile, for fill
ing, drain raspberries and reserve
juice. Set berries aside. In a small
saucepan, combine juice, cold
water, and gelatin. Let stand S
minutes. Cook and stir over low
heat until gelatin dissolves.
Remove from heat; cool for 10
minutes. In a mixing bowl, beat
cream cheese and sugar until
blended. Add berries and gelatin
mixture; beat on low until thor
oughly blended. Chill until partial
ly set Watch carefully, as mixture
will set up quickly. By hand, gent
ly fold in whipped cream. Spoon
into crust. Chill for six hours or
overnight. Just before serving, run
knife around edge of pan to loosen.
Remove sides of pan. Top with
fresh raspberries and whipped
cream. Yield: 10 servings.
Do ahead and delicious, this
dessert is a favorite because of its
pretty color, creamy texture, and
terrific flavor. A light, no bake fill
ing makes it easy. Try garnishing
with fresh berries and sprigs of
mint.
Verna Beiler
Mill Hall
ONION SQUARES
2 cups onions
2 tablespoons butter
2 cups biscuit mix
3 /< cup grated cheese
'/» cup milk
Vi teaspoon salt
1 beaten egg
'/icup sour cream
Saute onions in melted butter
until transparent, about 20
minutes. Mix biscuit and cheese,
stir in milk to form dough. Divide
and put in two 8-inch pans. Spread
onions on top and sprinkle with
salt Combine egg and sour cream
and spread on onions.
Bake at 425 degrees for 15-20
minutes.
A yummy dish for onion lovers!
We enjoy it along with potatoes
and chicken with gravy.
Located in Berks County, our
100 plus acre dairy provides food,
fiin, and work for our family of 8
boys and 3 girls. We also have
some produce and a small wood
working shop.
Rebecca Zook
Bethel
TURKEY CHICKEN CASSER-
OLE
1 can cream of mushroom soup
1 can cream of celery soup
1 package onion soup mix
1 cup cooked rice
114 cups milk
2-3 cup cooked chicken or turk
ey, cut up
Combine all ingredients in a
large casserole. Bake 45 minutes at
350 degrees.
Nancy Hershey
Manheim
Udderly ‘Cowtastic’ Dairy Recipe Entries
LUSCIOUS STRAWBERRY
CREAM PUFFS
'A cup butter
1 cup water
1 cup flour
V* teaspoon salt
3 eggs, room temperature
Place water and butter in sauce
pan. Sift flour then measure again
and blend in the salt Grease a large
cookie sheet Preheat oven to 450
degrees. Bring butter and water to
a boil quickly then when boiling
point is reached, add the flour all at
once. Code the batter, stirring con
stantly until it is smooth and forms
a ball Remove from heat and beat
in the eggs, one at a time. Spoon
batter into greased baking sheet,
forming approximately 12 mound
s. Allow 2 inches between each
one. Bake in preheated oven for 30
to 35 minutes. If they seem to be
browning too quickly, reduce
temperature to 375 degrees. Test
for doneness by removing one
from the oven. If it does not collap
se, they are done. When they are
cold, split, and fill with the follow
ing mixture:
1 teaspoon vanilla
1 cup strawberries, mashed
'A cup sifted confectioners’
sugar
'A teaspoon lemon juice
1 cup whipping cream, whipped
with 4 tablespoons confectioners’
sugar and 1 teaspoon vanilla
Combine-mashed strawberries
with 'A cup confectioners’ sugar
and 'A teaspoon lemon juice.
Refrigerate until sugar is dissol
ved. Drain well and add to the
cream, which is whipped with con
fectioners’ sugar and vanilla.
June is dairy month and straw
berry season. This is one of our
favorite recipes. We live on a
90-acre dairy farm and milk about
40-45 cows. We raise our own
replacement heifers and farm hay,
corn, and tobacco. Our son,
Abram, 2‘A years, would rather be
*u* f„ rm with his dad than any
were else.
DATE AND NUT COOKIES
M cup butter
2 cups brown sugar
2 eggs
1 -teaspoon vanilla flavoring
V* cup milk
31/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup dates, chopped
'A cup pecans or walnuts,
chopped
Cream butter, sugar, eggs, and
vanilla, beat 2 minutes. Add dry
ingredients and milk. Mix in dates
and nuts. Drop by rounded teas
poonfuls (xi lightly greased cookie
sheet Bake at 350 degrees for 10
minutes.
These are delicious with a big
glass of cold milk. I usually double
the recipe and they don’t seem to
slay around long.
SAUSAGE EGG
BREAKFAST CASSEROLE
1 pound sausage meat
6 slices toasted bread
6 eggs
IV4 cups cheese (any kind)
VA cups milk
Salt and pepper to taste
Brown sausage and put in bot
tom of 9x13-inch pan. Put bread on
top of sausage. Beat eggs. Add
milk. Salt and pepper. Pour over
breadi Top with cheese. Let set
overnight Bake at 325 degrees for
45-50 minutes.
Mrs. David Stoltzfus
Quarryville
Marian Zeiset
Millersburg
Marlene Witmer
Leola
EDDIE ARNOLD
PUDDING
8-ounces cream cheese,
softened
2 medium cans fruit cocktail,
drained
1 small package instant vanilla
pudding
2 cups milk
1 cup miniature marschmallows
In 2-quart bowl, whip cream
cheese until creamy. Slowly add
instant vanilla pudding mix and
milk. Beat well. Fold in fruit cock
tail and miniature marshmallows.
Keep refrigerated until ready to
serve.
My husband Robert and I liveon
a small farm in Weishample. We
are semi-retired.
Robert raises broilers for Pen
nfield. He also raises corn, grain,
and beans on the farm for resale.
We have four married children,
3 grandchildren, 5 step grandchil
dren, 1 step great grandson.
I like to cook and bake—also do
some gardening and canning. I
like working with plants and
flowers.
Marjorie Ludwig
Begins
MICROWAVED
INDIVIDUAL
CHERRY CHEESECAKE
2 8-ounce packages cream
cheese, softened
2 eggs
Vi cup sugar
12 vanilla wafers
21-ounce cherry pie filling
Blend cream cheese, eggs, and
sugar; beat until smooth. Put 12
paper baking cups into a micro
wave muffin pan. Place 1 vanilla
wafer in bottom of each cup. Fill
each baking cup with cream cheese
mixture, pouring over the wafer
and filling V* full. Bake in micro
wave oven on high power for 2
minutes. Give pan '/* turn; bake
one minute longer. Let cool; top
with pie filling.
Note: After baking in micro
wave oven, cheesecake may not
look done; however, it will set
quickly upon cooling.
These are quick, easy, and deli
cious. We operate a small dairy
farm, so I like to use lots of dairy
products in my cooking.
Elaine Martin
Ephrata
PUMPKIN TORTE
DESSERT
24 graham crackers, crushed
'/i cup sugar
'A cup melted butter
Mix and press into pan. Next
mix together
2 eggs
8-ounces cream cheese
% cup sugar
Pour on top of cracker crumbs.
Bake for 20 minutes at 350 degrees
then cool. Combine:
2 cups pumpkin
3 egg yolks
A cup sugar
'A cup milk
A teaspoon salt
1 teaspoon cinnamon
Cook until thick then add 1
envelope gelatin and '/ cup cold
water. Cool Then add 3 beaten egg
whites, add '/ cup sugar. Put on
top of cream cheese. Cover with
whipped cream.
We live on a steer farm, but we
still drink a lot of milk and enjoy
dairy products.
I have a family of six children,
and this recipe is a favorite to all.
V. Ringler
Denver
LAYERED
PUDDING DESSERT
1 cup crushed vanilla wafers,
divided
3-ounce package cook-and
serve vanilla pudding mix
2 cups milk
2 medium ripe bananas, divided
3-ounce package strawberry
gelatin
1 cup whipped topping
Spread half of the crushed waf
ers in the bottom of a greased
8-inch square pan. Prepare pud
ding mix according to package
directions, using the 2 cups milk;
spoon hot pudding over crumbs.
Slice one banana; place over pud
ding. Top with remaining crumbs.
Chill for one hour. Meanwhile,
prepare gelatin according to pack
age directions; chill for 30 minutes
or until partially set Pour over
crumbs. Slice remaining banana
and place over gelatin. Spread
whipped topping over all. Chill for
2 hours.
/ live on a dairy farm. We also
have steers. I work at Hilltop Acres
Farm Market approximately 4
days a week. I enjoy lawn work,
baking and making desserts. / also
make some crafts.
Lorraine Oberholtzer
Annville
EGG AND CHEESE BAKE
1 cup Bisquick
l'/i cups cottage cheese
Vi pound Cheddar cheese, grated
1 tablespoon onion
1 tablespoon parsley
!4 teaspoon salt
6 to 8 eggs, beaten
1 cup milk
% cup butter
Melt butter in a 9x13-inch pan.
Mix ingredients in order given
except butter. Pour egg and cheese
mixture in pan, spreading evenly.
Bake at 350 degrees for 40
minutes.
/ like to make this for breakfast
on Sunday morning. It is quick and
easy and while it is baking I can
wake the children.
My husband, Richard, and our
children, Shane, 6; Alex, 4; and
Christine, 1, love to go to Grand
pa's farm and help with the field
work.
Richard works at MM. Weaver
and Sons, Leola. lama homemak
er, enjoying our children.
Jeanette Rutt
New Holland
CARAMEL PUDDING
2 cups brown sugar
'A cup butter
'/a cup water
2 quarts milk
6 eggs
5 rounded tablespoons
cornstarch
5 rounded tablespoons flour
Vanilla
Brown together brown sugar
and butter. When browned, add
A cup water. Remove from stove.
Add 2 quarts milk.
Blend eggs, cornstarch, and
flour in blender, then add to above
mixture.
Bring to a boil Add vanilla and
put through blender again for a
smooth pudding. Since this pud
ding contains both com starch and
flour, it does not separate when
stirred after it has cooled.
We live on a dairy farm and I
help milk the cows. Our pet cats
like to sleep on the cow’s backs. / ■
am 12 and in grade 6 at school. I
am looking forward to summer
vacation.
Darla Faith Zimmerman
Romulus, NY
Lancaster Farming, Saturday, June 27, 1998-821
PIZZA RICE CASSEROL.
% pound ground beef
1 onion, chopped
2 cups tomato sauce
V* teaspoon garlic salt
1 teaspoon sugar
1 teaspoon salt
Dash pepper
'/«teaspoon oregano
1 teaspoon parsley flakes
'A cup cottage cheese
2 cups cooked rice
'A -1 cup shredded cheese
Brown ground beef and onion.
Add next seven ingredients. Cover
and simmer IS minutes. Mix cot*
tage cheese and rice. Layer rice
mixture and meat mixture into but
tered 6-quart casserole dish.
Sprinkle with desired amount of
cheese. Bake at 325 degrees for 30
minutes or until bubbly hot
Our fondly enjoys this casserole
very much. Sometimes I substitute
spaghetti or pizza sauce for the
tomato sauce. I also use brown
rice, and have increased the cot
tage cheese to approximately one
cup since we enjoy more cottage
cheese flavor.
Our family lives on a farm
where we tend the broiler chicken
flock and the heifers for the farm
owner. My husband, Joseph, also
works at White Oak Mills, Eli
zabethtown, in swine production
management.
The Lord has blessed us with six
children: James, 14; Laura, 9;
Joanna, 8; Nathan, 5: David, 3;
and Joel, 3 months. We are a
homeschooling family. We enjoy
living in the country.
Family member interests and
hobbies include gardening, sew
ing, reading, biking, playing
Legos, picnicking, having com
pany, and "tinkering" on equip
ment or repairs. I also enjoy find
ing new recipes to use from the B
section of Lancaster Farming.
Ruth Kauffman
Manheim
RAISIN CREAM PIE
9-inch crust, baked
% cup raisins
1 cup water
Cook raisins in water until soft
Combine the following in blender
ex' food processor and blend;
2 cups milk
'A cup flour
3 eggs
'/> cup brown sugar
'A cup granulated sugar
1 tablespoon vanilla
Add to cooked raisins and cook
until thickened. Pour in baked pie
crust Cool. Top with whipped
cream when ready to serve.
This pie is very good. It is also a
favorite of my husband Leonard s.
We have three children, Dennis,
13; Adam, 10: Diane, 5. We also
operate a lawn equipment store.
We all love spring, summertime,
dairy products, and looking at the
Lancaster Faming.
MICROWAVE
CHEESE SAUCE
Heat 1 cup milk for 2 minutes in
microwave on medium heat Set
aside, 2 tablespoons butter
one minute on high. Stir in 2
tablespoons flour, heat 1 minute
more on high. Briskly stir in warm
milk, blend well Cook on high
2'A minutes more or until boiling.
Stir in 1 cup grated cheese of your
choice. Blend well. Put over
cooked vegetablcs-r-very good.
Shirley Horning
Stevens
Arlene Martin
Newmadstown
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