822-Lancuter Farming, Saturday, June 5, 1999
These Folks Are In The ‘Moood’ For G
(Continued from Page B 14)
TURKEY GUMBO
9 slices bread
4 cups cooked, chopped turkey
or chicken
'/«cup butter (melted)
'A cup mayonnaise
4 eggs, beaten
1 cup milk
1 cup chicken broth
9 slices cheese
2 cans cream of celery soup
(undiluted)
Buttered breads crumbs
Lay bread slices in bottom of
4-quart greased casserole dish.
Add turkey.
Mix together butter, mayon
naise, eggs, milk, and borth and
pour over turkey. Top with cheese
slices and spread soup over all.
Sprinkle buttered bread crumbs
over top. Cover and refrigerate
overnight. Bake 1 '/« hour at 350
degrees. Serves 8-10.
This is a dish we really enjoy
and it’s nice to prepare on Satur
dasy to put in the oven Sunday
morning.
My husband Robert and five
children raise turkeys and enjoy
farming.
I spend a lot of time in the kitch
en, and of course we eat lots of
turkey! Keep those good recipes
coming!
Esther Burkholder
Millerstown
BROCCOLI CASSEROLE
2 10-ounce packages of frozen
broccoli
2 cups frozen small whole
onions
3 tablespoons butter
3 tablespoons flour
V« teaspoon salt
1 cup milk
3 ounces cream cheese, cut up
7j cup shredded American
cheese
2 tablespoons butter
1 cup soft bread crumbs
Cook broccoli. Drain well. Set
aside. Cook onions. Drain and set
aside.
In sauce pan, melt 2 tablespoons
butter. Stir in flour, salt, and dash
of pepper. Add milk. Cook and stir
1- minutes more. Add cream
cheese; stir until melted. Stir in
broccoli and onions. Turn into
2- casserole. Top with
cheese. Melt remaining two table
spoons butter and toss with
crumbs. Sprinkle over casserole.
Bake at 350 degrees for 40-45
minutes.
My husband Craig and I milk 40
cows. We have about 65 head of
cows. We have three children
Megean, 17; Aaron, 10; and
Adam, 6. We all work together,
helping one another with the
chores. It’s a wonderful place to
raise a family, on the familyfarm. I
hope your readers enjoy this cas
serole, because it’s a favorite in
our family.
Helen Fester
Berwick
The Fester children Megean, 17; Aaron, 10; and Adam,
ZESTY POTATO PIZZA
Crust:
6 medium potatoes, peeled,
cooked, mashed
A cup sour cream
A cup shredded mozzarella
cheese
1 egg, beaten
Salt and pepper to taste
2 teaspoons dry bread crumbs
Topping;
1 pound ground beef
12-ounces luncheon meat,
cubed
1 small onion, chopped
8-ounce can pizza sauce
1 cup shredded mozzarella
cheese
2 tablespoons grated parmesan
cheese
For crust, mix together potatoes,
sour cream, mozzarella cheese,
and egg in mixing bowl. Season
with salt and pepper. Spread potato
mixture on 12-inch pizza pan.
Sprinkle with bread crumbs. Bake
at 350 degrees for 20 minutes.
Meanwhile, brown beef, luncheon
meat and onion in a skillet Drain
well. Stir in pizza sauce. Set aside.
Remove crust from oven. Increase
temperature to 400 degrees. Spoon
topping over crust evenly.
Sprinkle with mozzarella and par
mesan cheese. Bake another 10
minutes. Cut into wedges and
serve. Very delicious!
We like the pizza served with
salad and French bread slices. /
love cooking big meals and plan
ning different menus. I enjoy work
ing outside with my flowers and
garden. I enjoy reading and sew
ing. We are just renting right now
but dream of living on a farm some
day. We have three children,
Amanda Sue, 4; Katie Beth, 2;
Eric, 4 months.
Warren and Lois Zimmerman
CREAMY
ORANGE FLUFF
6 ounces orange gelatin
2'h cups boiling water
2 cans (11 ounces each) of man
darin oranges, drained
8-ounce can crushed pineapple,
undrained
6 ounces frozen orange juice
concentrate (thawed)
Topping:
8 ounces cream cheese
(softened)
1 cup cold milk
3.4 ounces instant vanilla pud
ding mix
Dissolve gelatin in boiling
water. Stir in organges, pineapple,
and orange juice concentrate.
Spray a 9-inch by 13-inch baking
dish with a vegetable oil spray.
Add gelatin mixture. Refrigerate
until firm.
Beat cream cheese until light.
Gradully add milk and pudding
mix. Beat until smooth. Spread
over orange layer. Chill until firm.
Serves 12-16.
Nancy A. Hershcy
Manhcim
A BLAST
OF CHEESE
CHEESE FUDGE
A pound vclveeta cheese
‘A pound butter
'A cup cocoa or peanut butter
'A teaspoon vanilla
2 pounds powdered sugar
'A cup chopped nuts (optional)
Heat cheese and butter until soft
enough to combine. Add remain
ing ingredients and stir and knead
until thoroughly mixed. Spread in
a large buttered pan and allow to
cool and become firm. Cut Yields:
3 pounds or 75 one-inch pieces.
One of America's favorite dairy
products, cheese, is no longer just
for sandwiches and salads. Diffe
rent varieites of cheese are finding
new uses in everyday cooking.
Cheese adds more zest to casser
oles, soups, and even desserts.
Adding cheese to your meal
plans not only adds flavor, but also
adds many of the nutrientsfound in
milk. Cheese is a concentrated
source of calcium, protein, ribofla
vin, and many other vitamins and
minerals. Considering it takes
about 10 pounds of milk to make
one pound of cheddar cheese,
cheese is a nutrient-dense food.
With so many different varieties
of cheese, it is not hard at all for
each member of your family to
choose their favorite kind.
Whether it is grilled in a sandwich,
used in a salad, made into a
cheesecake, or used for nachos,
cheese is a good, solid foundation
in today's society.
One of my favorite uses of
cheese is to make cheese fudge
yes, cheese fudge. Try it it will
be one of the easiest and best
tasting judges you’ve ever made.
Missy Powell
Somerset County
Dairy Princess
Denver
Crust:
% cup peanut butter
'A cup light corn syrup
2 cups rice crispy cereal
Combine and press into 9-inch
pie pan.
Filling:
'h cup butter
3 /< cup sugar
2 eggs
3 tablespoons cocoa (scant)
Beat butter, sugar, cocoa, and
one egg for five minutes. Add sec
ond egg and beat five more
minutes. Put in crust and freeze
until firm.
Topping:
Top with desired amount of
whipped cream or slightly thawed
vanilla ice ceram. Return to freezer
and keep frozen until serving. If
desired, garnish with chocolate
curls just before serving. Makes
one pie.
My husband Nelson and I rent a
farm in picturesque Perry County.
We milk a small herd of approxi
mately 45 cows and farm 120
acres.
Last fall we became really
thankful for our ‘smaller than
average ‘farm. We were kept busy
caring for our newborn twin sons
and wondering if farming didn't
seem like a 'job on the side ‘ in
comparison! No, it wasn’t quite
that bad. . . .
Gerald and Jordon (seven
months old) are our only children,
and we think they ’re getting anxi
ous to help Daddy on the farm.
Their daddy is sure getting ready,
at any rate!
SILK PIE
Jody Wise
Loysville
t D''
Diane Myers with her fiance Bert Black. They’ll be married
Sept. 18.
RICE PUDDING
A cup uncooked regular long
grain rice
1 cup water
2 large eggs
'A cup sugar
'A cup raisins or chopped dried
apricots
2'/a cups milk
1 teaspoon vanilla
Ground cinnamon or nutmeg
Whipped cream (optional)
Heat rice and water to boiling in
VA -quart saucepan, stirring once
or twice; reduce heat to low. Cover
and simmer 14 minutes. Do not lift
cover or stir. All water should be
asorbcd.
Heal oven to 325 degrees.
Beat eggs in ungreased
VA -quart casserole. Stir in sugar,
raisins, milk, vanilla, salt, and hot
rice. Sprinkle with cinnamon.
Bake uncovered 45 minutes,
stirring every 15 minutes (over
baking may cause pudding to
curdle). Top of pudding will be
very wet and not set.
Stir well; let stand IS minutes.
Enough liquid will be absorbed
while standing to make pudding
creamy. Serve warm or cover and
refrigerate about three hours or
until chilled. Serve with whipped
cream. Refrigerate any remaining
dessert
Timesaving tip: Leftover rice
can also be used in this recipe. Use
2 cups rice and increase baking
time by 5 minutes.
I have three grandchildren,
Christopher Spatz, 8; Stephanie
Spatz, 6; and Brandon Stitzel, 18
months old. They are a big part of
my life and provide me with great
joy. My most recent excitement
was the announcement that my
husband and I will again become
grandparents around October. We
are very excited.
Phyllis Stitzel
Kutztown
CREAMY ORANGE FLUFF
6-ounce package orange Jell-O
l/i cups boiling water
Dissolve, then add:
2 cans Mandarian oranges,
drained
8-ounce can crushed pineap
ples, undrained
6-ounc can frozen orange
concentrate
Pour into pan. Let set in refriger
ator until firm.
Topping:
8-ounce package cream cheese
1 cup cold milk
1 small package instant vanilla
pudding
Spread on top of Jell-O mixture.
Ada Newswanger
Parkesburg
cipes
CROCK POT
SURPRISE
1 pound pasta
1 jar spaghetti sauce
1 cup shredded mozzarella
cheese
1 cup shredded colby-longhoum
cheese
1 cup shredded sharp cheese
Cook pasta for about 3-5
minutes. The pasta should only be
halfway cooked. Drain pasta and
put in a 5-quart crock pot. Add
spaghetti sauce and cheeses. Cook
on low for two hours. Serves 8-10.
I am Diane Myers from Boiling
Springs. I live at home with my
parents, Richard and Ethel, sister
Peggy, and brother Mark. On Sept.
18 this year I will marry Bert Black
and move out of the house. I’ve
enclosed our picture.
I use this recipe for “Food Day”
at work. It is a special day where
everyone brings in food to share
during the day.
OLD-FASHIONED
SOFT SUGAR COOKIES
2 cups sugar
Vz cup butter
Vz cup lard
1 cup buttermilk
4 eggs
1 teaspoon baking soda
1 teaspoon cream of tartar
S'/z cups flour
Thoroughly cream the sugar and
shortening, which has been
melted. Stir in the buttermilk and
eggs. Add the dry ingredients,
which have been sifted together.
Mix well. Dough will be sticky.
Chill overnight.
Roll on floured board to Vz -inch
thickness. Cut out with cookie
cutter.
Bake at 350 degrees for 10
minutes.
Decorate with icing and colored
sugar. They arc also very good
plain.
For drop cookies, do not chill.
Our family lives in Mount Aet
na. My husband and I have three
children Gereon, Amanda, and
Erin. Our son, Gereon, has worked
on Hook Dairy Farm the past eight
years.
The recipe I’ve provided is a
favorite. My mother, sisters, and I
and all the kids get together
around Christmastime and make
these cookies. We usually multiply
the recipe about 10 times.
We enjoy reading Lancaster
Farming and hope you enjoy the
cookies.
Ruth Sholi
Mount Aetna