De
icious Dairy Recipes To Get You ‘Mooving’
Milk and dairy products have
been a part of our culture since
biblical times. And, with all of
the nutrition, taste, and versatil
ity, there’s no question why.
One serving of dairy, which
could be a glass of milk, two
ounces of cheese, cup of yogurt,
or a bowl of ice cream, provides
our bodies with nine essential
nutrients, including a complete
serving of calcium. Calcium was
named the supemutrient of 1998
because of all the functions it
plays in our bodies.
Dairy also provides protein,
vitamin A and D, and energy.
Whether it’s a glass of chocolate
milk or a grilled cheese sand
wich, dairy keeps us get amov
ing in our daily lives.
And who could forget about
the wonderful taste of dairy
products. No imitation could
ever come close to the creamy
and sensational flavor that dairy
products add to whatever reci
pes you’re making.
The following recipes were
contributed by readers who
share in the love of dairy. Along
with their recipes are photos and
stories about their families.
These recipes, photos, and sto
ries are a tribute to both the
products and the people who
help the dairy industry succeed.
Whether as a dairy farmer, an
agribusiness person, or the
family cook, all of these people
help to keep the dairy industry
vibrant. An industry that contin
ues year after year to add dairy
delightful dishes to dinner tables
everywhere.
HERMITS
1 cup butter
1 Vi cups brown sugar
3 eggs
2 tablespoons molasses
1 teaspoon cinnamon
Vi teaspoon ground cloves
Vi teaspoon nutmeg
1 teaspoon baking soda
2 Vi cups flour
1 cup raisins
1 cup chopped nuts (optional)
Cream butter, sugar, eggs,
and molasses. Combine and stir
in remaining ingredients.
Drop by teaspoonful on
greased cookie sheets. Bake at
375 degrees for 7-10 minutes,
and cool on pan one minute,
before cooling on racks. Don’t
overbake as cookies should be
soft.
Serita, 10, and Linnell, 13, are the daughters of John and
Barbara Randall, Bloomfield, N.Y.
My husband and I have a hay
and grain farm in the beautiful
Finger Lakes region of western
New York.
We have two daughters, Lin
nell and Serita, and a naughty
beagle puppy and three cats that
think we live to serve them!
Our daughters play basson
and percussion instruments, and
we just returned from band com
petition at Hershey Park, repre
senting Honloye Central School.
The band students had a wonder
ful time at the park, and at the
Harrisburg Hilton were we en
joyed the elegant atmosphere, the
warm hospitality, and the indoor
pool. It was fun for me to see
some of the places we read about
every week in Lancaster Farm
ing. Thanks for a publication I
always enjoy.
Barbara Randall
Bloomfield, N.Y.
HASH BROWN
POTATO CASSEROLE
2 pounds frozen hash browns,
thawed to room temperature
1 pint sour cream
2 cans cream of chicken soup
(do not dilute)
2 cups sharp cheddar cheese,
shredded
2 cups Ritz crackers, crum
bled
1 stick butter
Mix together sour cream and
soup in bowl; add potatoes.
Spread in 9x13-inch greased
baking dish. Sprinkle cheese
over top evenly. Sprinkle crack
ers on top, melt butter, and driz
zle on top.
Bake at 350 degrees for 75
minutes.
Melanie Epting, 17-month-old
daughter of Troy and Robin
Epting, loves to go to the farm
with her pop-pop Mark Epting.
She loves to see the animals
and tractors. Her favorite calf is
Cocoa.
Melanie’s father, Troy, is the
fourth generation to farm the
family farm in Hamburg, Perry
Township. Her father and grand
father raise beef cattle. They
raise corn, oats, and alfalfa, and
grind their own feed.
Shirlene Epting
Hamburg
Melanie Epting loves to look around the farm with Pop-Pop Mark Epting’s farm.
Kenneth and Linda Musser with children Kathy, Michael, Richard, and Doug, live in
Mount Joy.
POTATO CHEESE PUFF
2 cups mashed potatoes (lefto
vers)
2 tablespoons melted butter
1 cup cottage cheese
1 tablespoon grated onion
Vi cup sour cream
3 eggs, separated
1 teaspoon salt
Vs teaspoon pepper
Paprika
Stiffly beat egg whites. Com
bine butter, cottage cheese,
onion, and sour cream to pota
toes with mixer. Beat the egg
yolks, salt, and pepper into the
potato mixture. Fold in stiffly
beaten egg whites. Turn into
greased IVi-quart casserole and
sprinkle with paprika. Bake at
350 degrees for 30 minutes or
until puffy and golden. Serves 6.
This is a great way to use left
over mashed potatoes. It is a fa
vorite potato dish of our three
sons. We enjoy trying new reci
pes. Halfway through dinner, my
husband will call for a vote. Ev-
eryone votes: thumbs up, thumbs
down, or so-so. Majority rules
and that will decide if that partic
ular recipe is made again!
I enjoy making our house a
home for my husband, Ken, and
our four children; Kathy, 19; Mi
chael, 17; Richard, 13; and
Doug, 9.
We are active in church,
school, and 4-H clubs. Our chil
dren are members of the 4-H
Woolies Club and Michael is also
in 4-H Dairy Beef Club. Kathy is
finishing her first year of college
at Word of Life Bible Institute,
New York. Four children make
for a busy home, but an exciting
one!
Linda Musser
Mount Joy
JUIME
CREAMED EGGS
ANDBACON
V 2 pound bacon
6 hard-boiled eggs, diced
4 or 5 cups milk
2 tablespoons corn starch
Cut bacon into small pieces
and brown in frying pan.
Drain off all the grease. Add
the milk to frying pan. Heat.
Thicken with corn starch dis
solved in milk. After thick and
bubbling, add diced hard-boiled
eggs. Serve over toast or hash
brown potatoes.
This is a quick dish to make for
breakfast. Sometimes we have it
for a light supper. My husband
and I enjoy this dish.
Darlene Heisey
Mt Pleasant Mills
(Turn to Pago B 8)
dairy month