86-Lancaster Farmina Saturday. June 8. 2002
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More Udderly Delicious Dairy Contest Recipe Entries
This is the second week we are
featuring contest recipe entries
celebrating June Dairy Month.
More contest recipes will appear
in the next three issues of Lan
caster Farming.
Remember, the entries are
printed in no particular order. A
list of the winners of the June
Dairy Month Recipe Contest will
be printed in the June 29 edition.
Enjoy these udderly wonderful
recipes celebrating dairy’s good
ness.
PASKA
(Easter Bread)
Basic Dough:
'A pound butter
2 cups milk, boiling point
1-ounce yeast cake
'A cup sugar
3 eggs
1 cup warm water
8 cups flour
2 tablespoons salt
Cheese Dough:
1 pound dry cottage cheese
'A cup milk
1-ounce yeast cake
1 cup sugar
1 cup raisins
4 egg yolks
1 tablespoon lemon rind
1 teaspoon salt
1 teaspoon baking powder
3 cups flour, sifted
Basic Dough: Dissolve yeast in
'A cup warm water and 1 table
spoon sugar. Set aside. Pour boil
ing milk over remaining sugar
and butter. Add remaining 'A cup
warm water. Cool to lukewarm.
Sift flour in large bowl, add eggs,
salt, milk mixture, and yeast.
Knead dough until elastic. Cover.
Let rise until doubled in size in a
warm place for approximately
two hours.
Cheese Dough: Dissolve yeast
in Vi cup warm milk and 1 table
spoon sugar. Set aside until
foamy for about 5 minutes. In a
large bowl, mix cottage cheese,
raisins, and yeast mixture. Add
egg yolks, remaining sugar,
lemon rind, baking soda, salt,
and flour and knead well. Cover.
Let rise until doubled in size in a
warm place for approximately
two hours.
When basic dough has doubled
in size, turn out onto a lightly
floured board divide into four
parts. Let dough rest for 15 min
utes covered. Take one part of
basic dough and lightly punch
down and stretch to length of a
bread pan on floured surface.
Take 'A of cheese dough filling
and place in center of basic
dough. Join edges of basic dough
Hunter and Emily are the children of Terry and Mari
anne Valentine, Clearville.
Lori Bowen and her husband, Wytheville, Va., are the parents of Amelia Faith, Sydney,
and Anna Grace.
to completely cover the cheese
dough.
Place in a bread pan joined
edge side down on the bottom of
the pan. Cover and let rise 30
minutes. Brush egg yolk on top of
dough just before placing in the
oven. Bake SO minutes at 350 de
grees. Makes four loaves Paska
bread.
If unable to find dry cottage
cheese, drain liquid from regular
cottage cheese. Large or small
curd cottage cheese works well
with this recipe, although large
curd cottage cheese is preferred.
We recently moved from our
farm in Aberdeen, Maryland to
a farm on Eastern Shore in
Millington, Md This move was
my husband’s dream upon re
tiring from teaching, coaching
football, and operating a small
trucking company. We live in a
log home that we are still
working on. I am a special ed
ucator who enjoys gardening,
canning, making jelly, crafts,
and stained glass.
Our son, Scott, graduated
from Salisbury University in
December with a degree in in
formation management systems
and is working full time. Our
daughter, Traci, is a senior at
the at the University of Mary
land Baltimore County major
ing in psychology. My parents
are lifelong residents of Johns
town, Cambria County.
Michele Bennetta
Millington, MD
CHOCOLATE GOAT
MILK FUDGE
'A cup cocoa
3 tablespoons butter
3 A cup fresh goat milk
2 cups sugar
1 teaspoon com syrup
2 tablespoons butter
1 teaspoon vanilla
Melt 3 tablespoons butter in
saucepan over medium heat, add
milk, cocoa, sugar, and com
syrup. Stir until sugar dissolves,
boil gently for about IS minutes
(220 degrees). Stir frequently. Re
move from heat and stir in 2 ta
blespoons butter and cool until
lukewarm (110 degrees) without
stirring. Add vanilla, beat vigor
ously until fudge becomes thick
and loses its gloss. Quickly
spread into buttered BxB-inch
pan. Let set until firm.
If peanut butter fudge is de
sired, add Vi cup peanut butter
with 2 tablespoons butter.
We started raising Nigerian
Dwarf goats about 3 years ago.
I love their little size and ex
ceptional milk production. I
use the milk primarily for my
goat milk business and for rais
ing whitetail deer fawns. My
husband, Ed, and I have been
married 17 years and have five
children, ages 16, 14, 9, and
6-year-old twins.
Jodi Winfindale
Hummelstown
DELICIOUS PIZZA
1 package dry yeast (1 table
spoon)
VA cups lukewarm water
2 tablespoons oil
IVi cups flour
1 teaspoon salt
8-ounce can tomato sauce
6-ounce can tomato paste
Vi teaspoon oregano
'A teaspoon salt
8-ounce mozzarella cheese,
shredded
Dissolve yeast in water; add
oil. Combine flour and salt, add
yeast mixture. Mix until well
blended. On a floured surface,
knead dough until smooth, about
10 minutes. Place dough in a
greased bowl; cover and let rise in
a warm place until doubled in
bulk, about 2 hours. Punch down,
divide dough in half. Roll each
half to fit a lightly greased
14-inch pan.
Sauce: Combine tomato sauce,
tomato paste, oregano, and salt;
mix well. Spread Vi of mixture on
each pizza crust. Sprinkle with
cheese. Add other toppings you
prefer. Bake in preheated
350-degree oven for 20 minutes.
16 servings.
This is a recipe we found in
our elementary school cook
book, and it has been a favorite
every since. This is a great reci
pe to use real cheese anytime of
the year. Another plus for our
family is that the dough can be
rising while we are doing the
evening milking.
Jenna & Joyce Martin
Lancaster Co. Dairy
Promotion Committee
CHICKEN ENCHILADAS
4 cups cooked chicken, cubed
16-ounces cream cheese, soft
ened
1 large bunch green onions,
chopped
8-ounces chopped green
chilies, do not drain
2 tablespoons cilantro
1 tablespoon ground cumin
!A cup butter
10-ounce can enchilada sauce
10 8-inch flour tortillas
VA cups shredded Mexican
blend cheese
Non-stick cooking spray
Preheat oven to 350 degrees.
Using large skillet, melt butter.
Add chopped green onions and
green chilies. Cook 5 minutes or
until tender. Add cream cheese
and allow to melt; stir frequently.
Add cilantro and cumin. Once
cream cheese is melted and well
blended, add chicken and mix
well. Remove from heat. Warm
tortillas in microwave for one
minute.
Spray 13x9-inch dish with
non-stick spray. Place large table
spoonful of mixture opto one end
of tortilla and roll. Place seam
side down into baking dish. Re
peat with remaining tortillas.
Pour enchilada sauce over enchi
ladas and spread evenly. Top
with Mexican cheese. Bake for 30
minutes or until cheese is melted
and bubbly.
This has been a favorite reci
pe for both family and friends.
It is a great way to use leftover
chicken or turkey. The enchila
das refrigerate well and taste
great cold too. I usually bake
them on the weekend for a fam-
ily gathering.
We live on a small farm in
Clearville and raise beef cattle.
Hunter will be 6 in July and
Emily is 2. Both Hunter and
Emily love all the animals we
have on the farm. They espe
cially like to feed the cows and
dogs, and they have become
very good at helping round up
the cows that happen to get out
and roam. They both love
horses and are hoping Daddy
gets them one soon.
My husband, Terry, works
the farm through the week and
works a three-day weekend at
the Wal-Mart Distribution
Center. I am a registered nurse
and work in Cumberland, Mar
yland as an infusion specialist.
Although maintaining the farm
gets hectic at times, it is a pure
joy to have. In fact, we all feel
that we have a little piece of
heaven right here on Piney
Creek Farm.
Marianne Valentine
Clearville
COMPANY POTATOES
1 package frozen hash browns
I can cream of mushroom
soup
'A cup butter
1 can cream of chicken soup
1 cup sour cream
1 cup cheddar cheese
Put hash browns in 9x13-inch
pan. Melt butter and drizzle over
hash browns. Heat soup and sour
cream together and pour over po
tatoes. Fork in mixture. Spread
cheese on top.
Note: Crushed cornflakes may
also be put on top. Bake at 325
degrees for 45 minutes.
I live on small farm in Fel
ton. My husband and I just cel
ebrated our 25th anniversary.
We have three children and 5
grandchildren. We raise boer
goats, cattle, sheep, and chick
ens, and have 2 quarterhorses.
We have a large vegetable
garden. We call ourselves
“homesteaders v because just
about everything we eat, we
raise ourselves.
I enjoy your paper and all
the recipes, and, of course,
Mailbox Markets. Hope every
one enjoys the company pota
toes.
Tara Smith
Felton
BANANA CREAM DESSERT
'A cup butter
1 cup flour
1 cup chopped pecans, divided
8-ounces cream cheese, soft
ened
1 cup confectioners’ sugar,
sifted
12-ounces frozen whipped
cream topping
3‘/2-ounce flaked coconut
2 small packages instant vanil
la pudding
3 cups cold milk
3 bananas or fresh strawberries
Cut butter into flour until mix
resembles course meal, stir in Vi
pecans. Press mixture into
9x13-inch pan. Bake 350 degrees
for 20 minutes. Let cool com
pletely.
Combine cream cheese and
powdered sugar, beat until fluffy.
Stir in one cup whipped topping.
Spread over crust. Sprinkle with
coconut.
(Turn to Page B 7)