86-Lancaster Farming, Saturday, May 13, 2000 Mother’s Day Tribute To Best Cooks Ever Making mom’s special day memorable is easy if you sent one of her recipes to this column. Even more special is the written tribute some included with the recipe. According to our mail, most good cooks leam skills from their mothers and use recipes passed down through the generations. Enjoy these recipes from our readers, who got them from their mothers and grandmothers. PUMPKIN PIE Slice raw pumpkin. Peel and cook with water until soft. Stump with potato masher. Let sit in drainer for several hours. For one smooth, spicy pie, combine the fol lowing in blender; Vz cup sugar • egg Vz tablespoon flour Vi teaspoon cinnamon Vz teaspoon nutmeg Vz teaspoon allspice 1 cup pumpkin 1 A cup brown sugar Vi cup milk Bake at 400 degrees for 10 min utes. Reduce heat to 350 degrees and bake 30 minutes. My name is Alicia Hoke, and I am the fourth daughter of my mother which I am honoring. I am honoring my mother because / love her so very much! She makes wonderful pumpkin pies that she and / love to eat togeth er. I think she is a great cook. Another daughter, Susan Hoke, writes: Our mother is a housewife who has raised four daughters, ranging in ages from 10 to 23 years old. Our mother takes care of all the housework, including cooking, dishes, laun dry, and cleaning. She also helps my dad with the outside formwork. This includes feeding the cattle, ham cats, dog, goat, rabbit, and birds. She does all this work with out a complaint. She also han dles the arguments between my siblings and myself. Our mother is a very caring woman who will help those who need it. She rarely says “no” to anyone. Our mother does so much that we often take her for grant ed and forget to tell her how much she means to us. This is one way we can show her how much she means to us. Cynthia Hoke’s Daughters Spring Grove MOM’S POTATO BUNS 1 cup mashed potatoes 1 cup sugar 1 cup warm potato water 3 eggs, beaten RECIPE TOPICS If you have recipes for topics listed below, please share them with us. We welcome your but ask that you include accurage measure ments, a complete list of ingredients, and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date listed below. May: 20 - Grill It 27 - Strawberries June: Dairy Contest Recipes 5 or 6 cups bread flour 'A teaspoon salt 1 tablespoon yeast 'A cup butter, melted In the evening, mix yeast into warm potato water and stir to dis solve. Stir all together in bowl but do not knead. Place in large but tered bowl and butter top of dough. Cover and let set over night. In morning, place spoonsful of dough onto greased cookie sheets and let rise. Bake at 350 de grees just before noon meal and serve hot with butter and jelly. My mother, Mrs. Titus Zim merman, was known for these delicious potato buns served for her company meals. She served them fresh from the oven. They are so light, fluffy, and good. I have always felt priviledged to have such an humble, loving, and caring mother. Her life has been an inspiration and blessing to her husband, six children, and 25 grandchildren, and to many others. Mrs. Titus Zimmerman (include pix) SCALLOPED POTATOES AND CARROTS 2'A pounds potatoes, peeled, sliced 5 medium carrots, sliced IV2 cups sliced onions 2 cups boiling water 1 teaspoon salt Cheese sauce: 3 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon salt '/s teaspoon pepper V/2 cups milk VA cups shredded cheddar cheese, divided In large Dutch oven, combine potatoes, carrots, onions, water, and salt. Bring to a boil. Reduce heat; cover and cook for 10 min utes. Meanwhile, in a saucepan, melt butter. Remove from heat; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for two minutes. Stir in one cup Win one of these prizes offered to readers who participate in the annual Dairy Recipe Contest. Lou Ann Good, staff writer for Lancaster Farming, said this year’s prizes are the best ever and include more than those displayed. Marie Miller Honesdale Enter Dairy To Win One Lancaster Farming salutes dairy farmers by holding an an nual dairy recipe contest during June Dairy Month. The recipes remind us of all the wonderful dairy products available to pro duce culinary delights. To enter the drawing, select your favorite recipe, which must include a substantial amount of at least one daily product. Dairy ingredients include milk, cream, sour cream, whipped cream, butter, yogurt, buttermilk, dry milk, ice cream, and all hard and soft cheeses. Please check your recipe in gredients carefully. Margarine and non-dairy substitutes such as whipped topping do not qual ify as dairy products. Dairy recipes are needed for appetizers, soups, breads, en- cheese. Reduce heat; stir until cheese is melted. Drain vegetables; layer half in a greased 13x9x2-inch baking dish. Top with half the cheese sauce. Repeat layers. Sprinkle with remaining cheese. Cover and bake at 375 de grees for 20 minutes. Uncover and bake 10 minutes longer or until potatoes are tender. Yield: 6-8 servings. Liza Haas Perry Co. Dairy Princess CARAMEL PUDDING 4'A tablespoons butter 2 eggs 1 Vi quarts milk l'/2 cups brown sugar 3 tablespoons flour 4V2 tablespoons com starch 1 1/2 tablespoons vanilla 1 teaspoon salt Beat eggs into milk and set Recipe Contest Of These Prizes trees, vegetables, desserts, bever ages, snacks, and salads. Clearly print or type your rec ipe entry. Be sure to give accu rate measurements, tempera tures, times, and sizes of baking dishes to use. We reserve the right to disqualify entries if these guidelines are not fol lowed. The difference between this contest and the weekly recipes is that you are asked to include a few paragraphs about yourself and your family. Although it is not required, a photograph of you or with your family adds a wonderful touch to accompany the printed submission. Photos will be returned if you write your name and address on the back of the picture. Only one entry per family al- aside. Brown butter in saucepan. Remove from heat and add sugar, com starch, salt, and flour. Mix well. Add milk mixture and cook until thickened. Remove from heat and add vanilla. Cool. Top with graham cracker crumbs. I knew / had to send this reci pe when I saw the request for “Mother's Favorite Recipe. ” My mother (Mabel Witmer) made this often for company on Sunday and for church dinners, and everyone enjoyed it. Barb Brubaker Buhl, Idaho NELLIE ROBERTS’ POTATO SALAD 3-4 cups cooked, peeled, diced, and cooled potatoes 2 tablespoons diced onion 1 tablespoon-vinegar 3 tablespoons sugar (sprinkle over potatoes) lowed. This contest is for adults who are 18-years-old or older, not children. Send your recipe, photo, and accompanying in formation with your complete address. If we do not have your complete mailing address, we cannot send your prize if you win. Send entries immediately. Entries must be postmarked by June 1 to be eligible for the drawing. The state dairy prin cess and alternates will select the winners through a drawing. Recipe entries will be printed throughout the month of June. A list of the winning names will be printed in the July 1 issue. Send entries to Lou Ann Good, Lancaster Farming Dairy Recipe Contest, P.O. Box 609,1 E. Main St., Ephrata, PA 17522. Salt and pepper to taste VA cups mayonnaise Few drops yellow food coloring (optional) Celery seed Sprinkle over top and stir in) 4-6 hard-boiled eggs, chopped, except slice half of one over top Combine ingredients in order given. Taste to see if sweet, salty or sour enough. Add additional amounts if necessary to achieve the flavor desired. / grew up enjoying my mom’s potato salad. It was hard to cal culate ingredients accurately be cause she always made it with out measuring ingredients. Shirley R. Zimmerman Frederick, MD
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