82-Lancaster Farming, Saturday, May 11,2002 Momma’s Cooking Readers Share Favorite Recipes That Remind Them Of Momma ICE BOX CAKE Part 1: Separate 4 eggs To the yolks, add: Vi cup sugar Beat until smooth. Add: 4 teaspoons water 2 teaspoons vinegar Beat until light. Beat whites and add: Vi cup sugar Beat until stiff. Combine the two parts and add: 1 cup flour Vi teaspoons baking powder Bake in cake tin at 350 de grees until it springs back when lightly touched. Part 2: Separate: 4 eggs To the yolks, add: 3 tablespoons sugar Melt: Vi pound bittersweet chocolate Add: 5 tablespoons coffee Add chocolate and coffee mix ture to yolks. Beat whites and add to choco late mixture. Add 1 teaspoon va nilla. Tear cake into cubes. Pour chocolate over half the cubes. Repeat layers. Chill until choco late is firm. Serve with home made whipped cream. Very rich! This was always the most favorite thing my mom made. I always think of her while mak ing this. It’s rich —serve small dishes. Shirley Orfanella Quarryville RHUBARB CUSTARD 2 cups rhubarb, cut up 1 cup sugar 2 eggs 1 cup milk 2 tablespoons flour Vi teaspoon salt 1 tablespoon butter Beat eggs. Add other ingredi ents except rhubarb. Make 9-inch crust. Put in raw rhubarb and dot with butter. Pour egg mixture over rhubarb. Bake at 400 degrees for 10 minutes. Re duce heat to 350 degrees for 25-30 minutes. Mom, Happy Mother’s Day! Love, Your daughter Ruth Sholl Mount Aetna VEGTABLE PIZZA 2 packages crescent dinner rolls 2 8-ounce packages cream cheese 1 package dry Hidden Valley ranch dressing V* cup sour cream Shredded cheese such as moz zarella or mild cheddar Spread rolls on large cookie sheet. Bake at 375 for about 8 minutes-until lightly browned. Cool. Mix soften cream cheese and sour cream and dry party dip. Spread on cool crust. Top with sliced fresh vegetables and shredded cheese. Examples: cau liflower, mushrooms, broccoli, black olives, celery, radishes, to matoes, pepperoni, peppers, cu cumbers, etc. iW -tu Put in refrigerator until you are ready to serve. Cut into small pieces and serve. Keeps well in refrigerator for a couple of days. My mom, Marilyn, is extra special because she is the moth er of three different dairy prin cesses. My sisters, Sandy and Alicia, and / were very lucky to have a mom like her to support and encourage us throughout our reigns. My reign as the Berks Coun ty Dairy Princess is coming to an end. / would like to thank the farmers and other people who helped to make my year as dairy princess a success. Even though I will not be dairy prin cess after May 18, / will still help to represent the dairy in dustry that farmers work ex tremely hard to create. Mom has helped me make this and the punch recipe below for many promotions this year. I hope that you try them and / am sure that you will love them! Just keep one thing in mind that my mom has told me for as long as / can remember . When you purchase dairy prod ucts, buy them real and keep them cool! Kristen Gross Berks Co. Dairy Princess FROSTY APPLE PUNCH 1 gallon milk 1 gallon ice cream 1 apple juice drink box 1 teaspoon cinnamon 1 teaspoon nutmeg Just mix and enjoy! Are ypu looking for a fresh, fast treat that you can make for Mom on Mother’s Day, take to a party or picnic? This Frosty Apple Punch is a cool refreshing drink that my mom absolutely loves. Try it. I am sure that you will love it too! MASHED POTATO FILLING 1 cup celery 1 cup butter 1 medium onion 2 packages bread cubes 6 eggs, beaten 1 quart milk 2 big pinches saffron 1 cup boiling water 3 teaspoons salt 1 teaspoon pepper 1 quart mashed potatoes Put saffron in boiling water. Cook celery and onion in butter about 15 minutes. Pour over bread cubes and mix. Add the re maining ingredients, mixing be tween each. Be sure the finished product is very moist, add more milk if necessary. Put in greased casseroles. Bake at 350 degrees for 45 minutes, or until heated throughly. Also delicious stuffed in pork chops. This makes a large amount. Make it all and freeze extra for quick, delicious meals on those busy days. This is a very tasty recipe, which my mother gets a lot of requests for. So / thought I would share it with you. Apryl Becker Kinzers f H U / Kristen Gross Berks Co. Dairy Princess Kari Martin, left, thinks her mom’s (Joyce Martin’s) tapioca pudding is the best. Joyce said she learned to make the recipe by standing by her mother’s side. Her moth er did not use recipes with measurements. Instead she filled a kettle % full with milk and added a dash of this and a bit of that. Joyce figured out the correct proportions so that she can teach Kari to carry on the family tradition. From Generation To Generation LOU ANN GOOD Food And Family Features Editor EPHRATA (Lancaster Co.) “My mom was an excellent cook,” Joyce Martin, Ephrata, said. “But she didn’t use mea surements for her recipes. I want ed to learn to make things like she did. So, I needed to stand next to her and literally figure out the measurements.” Joyce wanted to serve the same great food she loved during her growing up years to her husband Leonard and daughters Kari, 18; Jenna, IS; and Stephanie, 13. She achieved that goal and now her daughters are trying to imitate their mother’s successful cooking. The Martins operate the dairy farm in which Joyce grew up as the fourth generation on the Eph rata farm. Joyce jokes that her Mashed Potato Filling is a much requested recipe in the Becker family. See page 812 for more about Merle and Janet Becker with their children, Apryl, 14; Angela, 13j and Jonathan,, 4.,, , , husband was the one who needed to adjust to a milking schedule without time off. “Leonard grew up on a beef farm, and worked for a hog farm er. But coming here was his first exposure to dairying,” Joyce said. Two of Joyce’s favorite loves are milking cows and cooking. She finds herself doing both just because she loves it. Joyce also works part-time as an accountant for a tax management firm. Even at work she finds herself organiz ing events that require her cook ing expertise. She also is one of the coordinators at the family’s church kitchen and for the Eph rata Fair Farm Women’s booth. She also holds cooking classes as a 4-H leader. Recently the Martins updated the bam by installing a one-touch milking system and tunnel venti lation. “Both were needed, but it’s taking some time to adjust,” Joyce said. She explained that the tunnel ventilation is noisier than the quietness she came to cherish in the bam. Joyce helps milk the 60 cows every morning. The fringe benefit is the allotment of time to converse with her hus band. But the tunnel ventilation makes it more difficult to carry on a conversation than before. Their three daughters also help in the barn. By taking turns, each daughter spends two evenings a week milking. Kari said that she also milks Saturday morning. Kari, an FFA officer at Ephra ta High School, has helped with dairy promotion in Lancaster County for three years. Next month, Kari plans to try out for the county dairy princess. “I really enjoy meeting so many different people. My favor ite is doing school promotions,” Kari said. Enjoying her mother’s good cooking isn’t the only fringe bene fit for Kari. She credits her family and faith with making her the person she is today. Expect to hear more from Kari as she continues promoting dairy products. TAPIOCA PUDDING 3'A cups milk 3 tablespoons tapioca 1 egg, beaten Vi cup sugar Vi teaspoon salt 1 teaspoon vanilla Mix all ingredients in pan ex cept vanilla. Let stand 5-10 min utes. Cook over medium heat until it is boiling, stirring con stantly. Cool for 20 minutes, stirring a few times. Add vanilla. Not only is this one of my grandmother’s favorite recipe » but also my mother’s, and cur entire family’s. I remember when I was little, and had the big responsibility of stirring. Hope your family enjoys it as much as ours. Lancaster Co. Dairy Ambassador Ephrata Kari Martin
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