814-Lanctster Farming, Saturday, October 7. 2000
Commemorative Cookbook Features
Traditional, Comfort Food, Gourmet, More
HATFIELD (Montgomery
Co.) Rosenberger’s Dairies
marks its 75th anniversary this
year. In honor of the celebration,
the family-owned company put a
call out for recipes featuring
dairy products. The result is a
234-page commemorative cook
book with close to 300 recipes
and lots of interesting stories
about family traditions, special
occasions and ethnic cele
brations.
“Our family loves good food.
As children we always had meals
together will all of us seated
around a very big table,” Wil
liam Rosenberger said. “We still
enjoy sitting down to delicious
meals at family gatherings.”
The cookbook features favorite
foods of the Rosenberger family
and those from about 250 cooks
in the Hatfield area.
Included also are photographs
and a write-up about each of the
winners of a cook-off that was
held earlier this year at Rosen
beger’s to determine the three
top recipes in each category,
soups, and appetizers, main
courses, and desserts.
In addition, there are histori
cal information and archival
photos highlighting the progress
of Rosenberger’s since 1925
when milk was delivered by
horse-drawn carriage.
The cookbook includes an in
teresting history of the Rosen
berger family and dairy from
1925 to the present.
The spiral-bound cookbook is
attractive and easy to read.
The cookbooks are available at
- First place in the soup and appetizer division is this
Hot Sausage Dip made by Debbie Detweiler, Perkasie.
Debbie and her husband Ray have been Rosenberger’s
Dairies producers for more than 20 years. They live on a
60-acre dairy farm in Bedminster Township and repre
sent the fourth generation working the farm. The historic
land dates to 1873 and was put into historic preservation
in 1992. When Debbie isn’t at work as a nurse at Lan
sdale Ob-Gyn, she loves to cook. Being a dairy farmer,
she prepares many creative dishes featuring milk. The
Hot Sausage Dip appetizer is a favorite for family and
guests. It’s simple and quick to make and gets rave re
views every time.
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Rosenberger’s Dairies, Forty
Foot Road, Hatfield, or may be
ordered by calling cookbook edit
or Wendy Walter at
215-855-9074. Each book is $lO.
A portion of the cookbook sales
will be donated to Manna on
Main Street.
Here are some of the winning
contest recipe entries and the
photos of some of the winners.
HOT SHOT CHICKEN
1 cup chunky salsa (mild, me
dium, or hot)
1/2 cup Dijon-style mustard
Juice of 2 limes
3 boneless chicken breasts (or
6 halves)
1-2 tablespoons olive oil
'/< cup heavy cream
Combine salsa, mustard, and
lime juice; mix well. Add chicken
pieces to salsa mixture, turning
each piece to coat. Let chicken
marinade at least 30 minutes or
refrigerate overnight. To cook,
heat oil in large skillet over medi
um heat. Shake excess salsa mix
ture from each piece of chicken.
Add chicken to skillet; cook
chicken, turning once after about
10 minutes. When chicken is
browned and just cooked
through, add remaining salsa
mixture to skillet. Cook three to
four minutes, turning chicken
pieces to coat with salsa mixture.
When the salsa mixture begins to
glaze slightly, drizzle cream over
the chicken, shaking pan to dis
tribute cream. Cook one minute
to heat cream. Serve over bed of
rice, being sure to ladle sauce
over all.
Note: I like to make this dish
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and let it simmer for a little
while. The- chicken will get
“extra tender” and will just
“melt in your mouth.” You may
vary the spiciness by using mild,
medium, or hot salsa. Also, if you
are concerned about the fat con
tent, this dish can be prepared
using 2 percent milk instead of
heavy cream.
Gloria Bergey
Hatfield
EMMA’S
SCALLOPED OYSTERS *
4 cups Trenton crackers,
crushed
Vh cup fresh oysters cut into 2
or 3 pieces (VA dozen)
4 tablespoons butter
Salt and pepper
3 cups milk and oyster juice
Butter 3-quart casserole.
Crush crackers and put one layer
on bottom. Put half of oysters on
crackers. Dot with 2 tablespoons
butter. Sprinkle with salt and
pepper. Next, layer of crackers,
rest of oysters, 2 tablespoons but
ter, salt and pepper. Cover with
remaining crackers. Pour in the
milk and oyster juice. Let set for
two hours before baking. Bake at
350° for approximately one hour,
covering for half the baking time.
Serves six.
Note: For easy crushing crack
ers, put in plastic bag and into
microwave a few seconds.
Emma Landis
Lansdale
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First place in the main
course division is Emma’s
Scalloped Oysters made by
Emma Landis, Lansdale.
Emma is one of 12 chil
dren. She says that she
used her family as guinea
pigs for the recipes she
created. She lived on her
family’s farm in Harleysville
for 75 years. Now she and
her sister are residents of
The Acres at Dock Woods.
She was director of food
services and a cook in the
school cafeteria at Christo
pher Dock until she retired.
Her Scalloped Oysters,
which she created, was a
treasured dish at school
banquets and other area
special events, including
the Rosenberger family
Christmas banquet. She
says that the recipe is
quite adaptable for differ
ent tastes. She uses fewer
oysters than some may, but
more can easily be added.
place in the main course , jn t
Chicken made by Gloria Bergey, Hatfield. Rosenberger’s
computer specialist Lowell Bergey is responsible for the
Hotshot Chicken entry. When he added the 75th Anni
versary Recipe Contest to Rosenberger’s Dairies web
site, he promptly went home and encouraged his wife to
enter the favorite dish of the Bergey family. Gloria, who
created the dish herself, points out that it is perfect for
weight-conscious people who love zesty-tasting food.
You add a lot of flavor, but no fat. Moreover, mustard
and salsa provide just enough kick to make it tangy with
out masking the Juicy taste of the chicken.
HOT SAUSAGE DIP
1 package Bob Evans sau
sage cooked and drained
Add:
5 scallions
8-ounce sour cream
Vi cup mayonnaise
Vi cup Parmesan cheese
4-ounce pimentos
Place in shallow dish. Top
with chopped scallions. Bake at
350° for 25 minutes. Serve hot
with crackers.
. 4#
Third place
sage Corn Soup made by Karen Heckler Knapp, Quaker
town. Karen grew up on a dairy farm in Montgomery
Square, now the site of Cosco. Her Sausage Corn Soup is
from a family cookbook with credit for its creation going
to her mother. Her kids, who are 16 and 18, want this
tasty soup at least once a month. She is always asked to
bring it to family gatherings, to winter parties, and to
horseback-riding outings.
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SAUSAGE CORN SOUP
l/z pound sausage, browned
and removed from pan
'A onion, sauteed in sausage
pan
Layer;
2-3 cans creamed corn
2 cups diced potatoes
1 can tomatoes
3 cups water
1 tablespoon sugar
Salt and pepper
Simmer until tender and re
move from heat. Add 1 cup hot
cream and season to taste.
Karen Heckler Knapp
Quakertown
Deb Detweiler
Perkasie