Celebrate June Dairy Month With These
(Continued from Page B 2)
girls have been promoters as
dairy royalty representatives
(with Jill being a past dairy
princess). Gordon and / both
have taken part in county ex
tension educational programs
and we have been involved in
various cooperative leadership
programs. Gordon serves on the
corporate board of directors for
Land O’ Lakes.
I grew up in a small town in
central Pennsylvania, so mov
ing to a dairy farm was like
culture shock. Farm life re
quires a lot of hard work and
dedication weekends and
holidays, too! But it is a good
life, and it enables us to teach
our girls commitment and re
sponsibility (along with some
fun times). / feel proud to be a
part of this country’s backbone
the dairy industry.
Carole Hoover
Gap
IMPOSSIBLE QUICHE
3 eggs
Vi cup biscuit mix
Vi cup butter (or less)
VA cup milk
'A teaspoon salt
'A teaspoon pepper
1 cup shredded Swiss cheese
'A teaspoon chopped onion
'A cup ham (or crisp bacon or
crab
dash tabasco sauce
Blend together first six ingredi
ents; add cheese and meat and
pour into 10-inch greased baking
pan.
My husband and I and the
girls farmed for 40 years. We
are now retired. How time
changes through the years. We
have four daughters, four
grandchildren and two great
grandchildren.
Vera M. Scott
Cortland, N.Y.
PEACH CHEESE CAKE
V* cup flour
1 teaspoon baking powder
Vi teaspoon salt
3'/4 ounces vanilla pudding
(not Instant)
3 tablespoons butter
1 egg
Grease bottom of a 9 or
10-inch deep glass pie dish. Com
bine above ingredients in a large
bowl, beat for two minutes at me
dium speed and then pour into
prepared dish. Layer thinly-sliced
peaches over above mixture
(make sure peaches (about V*
quart) are well drained and juice
is saved.
Combine into small bowl:
Vi cup sugar
8-ounce package cream cheese
3 tablespoons peach juice
Beat 2 minutes at medium
speed. Spoon this mixture over
peaches and keep within one inch
of the dish’s edge. Combine one
tablespoon sugar and Vi teaspoon
cinnamon and sprinkle over ev
erything. Bake at 350 degrees for
30-35 minutes or until golden
brown. Be careful not to over
cook.
My name is June Kocher and
I look forward to reading the
home section of Lancaster
Farming every weekend. / live
and work on a dairy farm in
Pennsylvania Furnace with my
husband, Rob, and four kids,
David, Mandy, Matt, and Jus
tin. / enjoy collecting antiques,
flower gardening and painting
animal portraits (especially
cows) on canvas and slate. I
am a leader of the Mt. Nittany
4-H Dairy club. Vve been in
volved in 4-H and FFA since /
was eight years old
Justin Kocher, age 6, is
the son of Rob and June
Kocher, dairy farmers from
Pennsylvania Furnace. He
attends Ferguson Township
Elementary School and en
joys farming with his fa
ther.
As a kid all I cared about
were my cows and taking them
to show. I still get that “show
ing bug”* during the summer
and fall months. I enjoy teach
ing
4-H members how to fit and
show their own dairy animals.
I was taught by outstanding
4-H leaders and FFA advisors
so I feel I should pass the skills
I’ve learned onto others. This
recipes is one of my family’s fa
vorites. It is very refreshing
during the hot summer months.
PEAS AND MACARONI
CASSEROLE
3'/2 cups macaroni
VA cups peas
Vi pound hot dogs
'A pound velveeta cheese
l'/2 cups whole milk
V* cup butter
Vi teaspoon celery salt
1 teaspoon salt
6 tablespoons flour
2 teaspoons chopped onion
1 tablespoon butter
Step 1: Cube hot dogs into ket
tle. Add peas and macaroni and
enough water to rise one inch
above this mixture. Bring to a
boil and cook until hot dogs be
come puffy and macaroni soft.
Stir in one tablespoon butter. Re
move from heat and allow to
steam in kettle while you prepare
white sauce.
Step 2: Simmer onion and but
ter in frying pan until soft. Add
Vi cup water saved from step one.
Add milk, salts, and flour. Stir
into a paste and cook over low
heat until thick and smooth.
Step 3: Drain remaining water
from peas/macaroni mixture.
Pour into mixing bowl with white
sauce, stirring until evenly mixed.
Step 4: Return to a large bak
ing dish and heat at 350 degrees
in oven for 45 minutes. Remove
from heat and add cubed cheese.
Allow to steam 10 minutes before
serving to melt cheese. Stir before
serving. Very “Yumalicious!”
This is a longtime family fa
vorite of ours, well worth the
time it takes to prepare it. /
often make it Saturday and re
frigerate it for a Sunday noon
meal. When I do that, I omit
step four. Then on Sunday
morning I add an extra cup of
milk to the casserole before /
bake it 2 l h hours at 275 degrees
(approximately).
We live on a small dairy
forth (38 stanchions) in eastern
Lancaster County. A wonderful
place to raise our children who
need lots of space to “air their
liveliness. ” A safe happy sum
mer to you all! '
2 cups chopped pretzel sticks
(use blender or grinder)
'A cup butter
1 quart ice cream
finely-chopped nuts (optional)
Add one stick of melted butter
to two cups of pretzel crumbs
and mix well. Press crumbs into
an eight or nine-inch pie plate to
form a crust. Do not be skimpy
with crumbs, but reserve any left
over crumbs for topping. Chill
crust thoroughly in freezer to
firmly set crust.
When crust is chilled and firm,
gently an carefully spoon a quar
ter of your favorite flavor of ice
cream into the prepared crust,
being careful not to damage the
pretzel shell. The ice cream
should be softened to the consis
tency of light fluffy mashed pota
toes.
Spread the ice cream com
pletely over the shell out to the
edges. Sprinkle any remaining
crumbs, or finely-chopped nuts,
on the top. Cover with plastic
wrap and place in the freezer.
Remove the pie from the
freezer about five minutes before
serving and cut into wedges. Gar
nish with cherries, fresh fruit
sauce, etc. This pie can be pre
pared many days ahead.
I am a widow and my late
husband thoroughly enjoyed ice
cream and pretzels and looked
forward to this treat which
could readily be found in our
freezer. I have made this desert
for many years and have had
many requests for the recipe.
Mary Lewandowsld
Mohnton
Vara M. Scott and her
husband farmed for 40
years before retiring. Here
they enjoy a recent train
trip.
CHEESY HAM CHOW
DER
10 bacon strips, diced
1 large onion, chopped
1 Cup diced carrots
3 tablespoons all-purpose flour
3 cups milk
VA cups water
2'A cups cubed potatoes
15!/«-ounce can whole kernel
com, drained
2 teaspoons chicken bouillon
granules
pepper to taste
3 cups shredded cheddar
cheese
2 cups cubed fully-cooked
ham
In a Dutch oven or large soup
kettle, cook the bacon over medi
um heat until crisp. Remove to
paper towels to drain. In the
drippings saute onion and car
rots until tender. Stir in flour
until blended. Gradually add
milk and water. Bring to a boil;
cook and stir for two minutes or
until thickened. Add the pota
toes, com, bouillon, and pepper.
Reduce heat; simmer uncovered
for 20 minutes or until potatoes
are tender. Ad cheese and ham;
heat until cheese is melted. Stir
in bacon. Yield: 10 servings.
My husband and I live on a
Luella Reiff
Ephrata
ICE CREAM PIE
*Mooey ’ Delicious Recipes
farmette on the outskirts of
Shippensburg with our nine
children. We have a hobby farm
with some calves, chickens,
goats, sheep, two dogs and one
cat. We enjoy planting a garden
and canning or freezing our
produce from our garden. This
chowder is good on a chilly
damp day with homemade bis
cuits or rolls.
Angie Brenize
Shippensburg
CINNAMON BREAD
1 cup vegetable oil
2 teaspoons salt
4 eggs
4 cups sugar
1 quart buttermilk
4 teaspoons baking soda
8 cups flour
Mix until smooth. Grease four
to five loaf pans. Divide half of
the batter into the loaf pans. Mix
topping and divide into each loaf
pan.
Topping
5 tablespoons cinnamon
l'/j cups sugar
Add remaining batter on top,
then swirl with a knife. Bake in
350-degree oven one hour.
Thanks to all the women
who have sent in some great
recipes over the years, I have
some wonderful new recipes. It
is a lot of fun when June comes.
I hope you all enjoy this cinna
mon bread You can cut the rec
ipe in half and the loaves freeze
great.
Rosemary Van De Weert
Geneseo, N.Y.
GOOD MORNING MUFFINS
2 cups self-rising flour
1 cup minus 1 tablespoon sugar
1 cup half-and-half
Vi cup canola oil
1 teaspoon lemon extract
2 eggs
1 cup fresh red raspberries
Heat oven to 425 degrees. Sift
flour. Measure and add sugar.
Beat together half-and-half, oil,
lemon extract and eggs. Add dry
ingredients; stir lightly to blend.
Fold in raspberries. Fill 12 large
paper-lined muffin cups three
quarters frill. Bake at 425 degrees
for about 23 minutes or until
muffins are golden brown. Cool
five minutes before removing
from pan. Makes 12 large muf
fins.
Joann Frazier Hensley
McGaheysville, Va.
CREAM CHEESE FREEZE
Ice Cream
6 ounces softened cream cheese
Vi cup sugar
2'A teaspoons vanilla
2 cups light cream
Cream together the cheese,
sugar, and vanilla. Slowly add the
cream, mixing thoroughly. Freeze
in a one-quart refrigerator tray
until firm. Break in chunks and
beat with electric mixer until
smooth, or freeze until partially
frozen and beat until smooth with
a rotary beater. Return to tray
and freeze until firm. Makes six
servings.
It boasts the “ homemade”
flavor and creamy smoothness
of old-fashioned crank-style ice
cream, but it’s the simple refrig
erator kind!
I have been married for 33
years to a wonderful man,
Charles. We have a large gar
den and / freeze all my vege
tables. I also make tomato
juice, applesauce, homemade
jellies, pumpkin and cherry pie,
homemade buns, breads, cakes,
and cookies.
I love contests. / put my hat,
jellies, yellow cake, and knit
bedspread in the Kempton Fair
and got first place on all my
things.
We make outdoor and indoor
furniture which includes cedar
chests, clothes trees, gliding
chairs, rocking horses and rock
ing cows, rocking chairs, bean
bag games, and small benches.
Charles and I work together
in the shop. He makes the fur
niture and I stain and varnish
the furniture.
PEACH DESSERT
IVi cup graham cracker crum
bs
V* cup sugar
'A cup melted butter
Press first three ingredients in
9x13-inch pan and chill.
8 ounces cream cheese
'A cup sugar
'A cup scalded milk, cooled
8 ounces whipped topping
Beat together and spread over
graham cracker crust. Top with
fresh sliced peaches. Mix togeth
er:
Vi cup orange jello
IVi cup boiling water
Vi cup cold water
14 ice cubes
Pour over dessert and chill
until set.
We live on a farm and milk
40 cows. I enjoy helping my
husband with the chores, espe
cially in the winter after being
in the house most of the day.
Our 20-month old daughter,
Christine, likes it in the bam,
too, especially with the baby
calves. We enjoy Lancaster
Farming and I always look for
ward to the June issues.
Lorrene Zimmerman
Litttz
BLENDER PUMPKIN PIE
1 cup milk
l A cup cream
1 cup brown sugar
\V* cups cooked pumpkin
1 tablespoon flour
1 teaspoon vanilla
'A teaspoon salt
'A teaspoon ginger
'A teaspoon allspice
1 teaspoon cinnamon
2 eggs
9-inch pie shell
Put filling ingredients into
blender in order given. Beat until
smooth. Pour into unbaked pie
shell. Bake at 350 degrees for 45
minutes or until done. Serve with
whipped cream or ice cream.
This pumpkin pie is a family
favorite and it’s easy to make.
With three boys and three girls
to help eat it, it sure doesn’t
last long!
We don’t live on a farm but
have a big garden and raise our
own chickens for meat,
I always look forward to
June Dairy Month.
Marlene Burkholder
Ephrata
ICE CREAM
1 cup milk
2 tablespoons gelatin
Vi cup water
IVi cups sugar
1 teaspoon salt
2 teaspoons vanilla
4 eggs
Vi cup sugar
3 cups whole milk
2 cups cream
Heat but do not boil die cup
milk. Add the gelatin that was
soaked in Vi cup water. Add
sugar, salt and vanilla.
Beat eggs and Vi cup sugar.
Pour whole milk into gelatin mix
ture. Add egg mixture and cream.
Freeze in a four quart freezer.
This ice cream gets harder
for me than some other recipes.
When Isabelle our goat gives
more milk than we can drink I
look for recipes using lots of
milk.
(Turn to Page B 12)
Betty Biehl
Mertztown