B&ihcMtfer farming, Saturday, June 5, 1889
These Folks Are In The ‘MooocT For Great Dairy Recipes
(Continued from Pag* B 2)
CREAMY BAKED
CHEESECAKE
l'/« cup graham cracker crumbs
7» cup sugar
'A cup butter (melted)
2 8-ounce packages of cream
cheese, softened
14 ounces sweetened condensed
milk
3 eggs
'A cup real lemon juice
concentrate
8 ounces sour cream
21 ounces cherry pie filling
Preheat oven to 300 degrees.
Combine crumbs, sugar, and but
ter. Press on bottom of 9-inch pic
pan.
In mixer bowl, beat cream
cheese until fluffy. Gradully beat
in sweetened condensed milk until
smooth. Add eggs and lemon; mix
well.
Pour into prepared pan. Bake
50-55 minutes or until center is set.
Top with sour cream. Bake 5
minutes longer. Cool. Chill, top
with pie filling.
My name is Robin Thompson.
My husband, John, and our three
children, Jimmy, 13; Mike, 9; and
Jackie, 2, live in Pulaski,
Lawrence County.
Our farm is 120 acres and we
rent 80 acres from my husband’s
grandparents. This farm has been
in the Thompson family for 50
years. We are the third generation.
We milk 40 registered Holsteins
and have a 120-sow farrow-to
finish hog operation. The boys are
involvedin 4-H and they show pigs
and rabbits. The boys are also very
active in baseball. Jackie loves the
farm and, for some reason, loves
ducks!
I don’t have a lot of time to cool
or bake and, to be honest, Jimmi
makes most of our suppers while
I’m milking.
This dessert, creamy baked
cheesecake, is a family favorite. It
does take some time to make, but is
well worth it. You can top the
cheesecake with your favorite pie
filling or even serve it plain. It’s
delicious!
The Thompson Family
Pulaski
The Thompson family, from Pulaski; from left, Jim, 13;
Mike, 9; and Jackie, 2.
David, left, and Michael Anusesky from Stillwater, N.Y.
BUTTERSCOTCH
CREAM PIE
1 cup butterscotch-flavored
morsels
1 3 3 A ounce package instant
vanilla pudding mix
1 cup sour cream
1 cup milk
9-inch graham cracker crust
1 cup heavy cream
1 tablespoon confectioners’
sugar
Melt morsels over hot water and
stir until smooth. Remove from
heat.
In small bowl, combine pudding
mix, sour cream, and milk. Beat
well. Beat in melted morsels. Pour
filling into pie crust. Chill at least
one hour. Whip cream and confec
tioners’ sugar until stiff peaks
form. Spread over pie. Chill until
serving time.
7 his is a fast, easy recipe to
make when time is in short supply,
which it usually is on our dairy
farm. We have registered Jerseys. I
always look forward to the recipes
and the family information people
send in for the June issues.
Cathy Anusesky
Stillwater, N.Y.
TURTLE PIE
1 cup semisweet chocolate
chips, divided
'A cup chopped pecans
1 9-inch pastry shell, baked
16 ounces cream cheese,
softened
'/* cup caramel topping
*A cup confectioners’ sugar
2 tablespoons whipping cream
Whipped cream and additional
chocolate chips, caramel, and
pecans my be used for garnish
Spinkle V* cup chocoalte chips
and pecans in a pastry shell. Pour
caramel topping over chips and
pecans. In a mixing bowl, beat
cream cheese and sugar until
smooth. In a saucepan over low
heat, cook and stir remaining chips
and cream until smooth. Gradually
add to the cream cheese mixture:
mix well. Carefully spread into
pastry shell. Garnish as desired.
Yield: 8 servings.
Barbara Schenning
Bel Air, MD
CREAMY GREEN
BEAN CASSEROLE
'/«pound bacon
2 tablespoons flour
1 teaspoon salt
'/«teaspoon pepper
1-2 tablespoons minced onion
2 tablespoons butter
'A cup milk
I‘A cups sour cream
2 pints green beans
2 cups shredded cheese
'/i cup bread crumbs
Cut bacon into small pieces and
fry in non-stick skillet Remove
bacon and drain. Melt butter in
skillet and blend in flour until
smooth and bubbly. Stir in milk
until slightly thickened. Remove
from heat.
Add seasonings, onion, bacon,
and sour cream. Stir well and add
green beans. Pour into greased
oblong 2-quart casserole and cover
with 1 cup of the cheese. Mix the
other cup of cheese with bread
crumbs and cover the casserole
again. Bake at 350 degrees for 25
minutes.
My husband andllive in Gettys
burg and farm about 50 acres in
Biglerville. He works at a tractor
dealership and I am an occupa
tional therapist. We have two sons.
Robert is 2'A and Cameron is 8
weeks old.
I enjoy cooking, crafts, and col
lecting cookbooks. We hope to
eventually raise our children on a
farm of our own.
Barbara Tuckey
Gettysburg
OYSTER STEW
1 pint oysters
Dash salt and pepper
Sprinkle with Old Bay
1 stick butter
Heat mixture until oysters curl,
Then add
1 cup cream
1 quart milk
Mix well. Add
Vi can cream of celery soup
My husband David and I have been
milking cows for 35 years. We
have a daughter, two sons, two
daughters-in-law, and an ador
able 10-month-old grandaughter.
Judith Kann
Spring Grove
SAUSAGE AND
CORN CHOWDER
1 pound spicy or hot sausage
1 medium onion
1 can cream com
1 can kernel com, drained
2 cans cream of chicken soup
2 soup cans milk or cream
I'A cups shredded sharp
chcddar
I‘A cups Swiss cheese, shredded
Brown sausage with onion and
drain.
Pour cream com, kernel com,
soups, and milk into large pot or
crock pot. Blend in sausage and
onion with chcddar cheese. Sim
mer for at least 45 minutes over
low heat
Save hot with grated Swiss
cheese sprinkled on top of each
bowl.
This recipe is a real crowd
pleaser and one of my family's
favorites. The chowder satisfies a
hungry farm family and gets great
reviews from company. Nobody
mil ever guess how easy it is to
make. You ’ll take a few bows when
you serve this.
Our family owns a 120-cow
dairy farm in Boones Mill. Va The
farm has been in the Boitnott fami
ly for 100 years. We have sub
scribed to Lancaster Farming for
years. My husband loves the arti
cles and the classified section. I
adore the recipes and women’s
articles. Our week would not be
complete without Lancaster
Farming.
We have four members in our
family: Dale, the hardworking
farmer; myself, the resident home
maker andfarm assistant; Joshua,
our precocious 4-year-old; and
Brittany, our independent and
often dramatic year-old daughter.
Trina Boitnott
Boones Mill, Va.
The BoKnott family on their form in Boones Mill, Va. Dale
and Trina with children Joshua, 4 and Brittany, 1.
The Miller family from Man
helm: Wesley, 11; Brent, 10;
Derric, 7; Travis, 5; and Jar
rett, IVt.
BUTTERSCOTCH
PUFFS OR ‘CUSTARD’
Cream V« cup brown sugar
4 tablespoons butter
'/« teaspoon salt
Scald IJA1 J A cup milk
Beat 3 egg yolks and slowly stir
into milk. Mix milk and sugar mix
tures together. Add 1 teaspoon
vanilla. Fold in 3 egg whites that
have been beaten stiff. Bake at 325
degrees for 40-45 minutes. Pour
custards into six glass custom cups
and place in a 9-inch by 13-inch
baking pan. Place 2 cups of water
in bottom of pan. * i
This dessert is a favorite of our
children. Our 7-year-old will often
ask on the way home from church if
I made custards for dinner! I.only
make them for Sunday dinner.
My husband, Kervin, and I live
on a dairy farm with our five sons.
He milks about 72 cows. I’m kept
busy with all the normal household
duties that keep a farm wife busy.
In my free time I enjoy reading and
sewing.
Darlene Miller
Manhclm
(Turn to Page B 8)