86-Lancaster Farming, Saturday, June 15, 2002 Dairy Goodness Keeps Moorin’ On (Continued from Page B 2) one child and stayed home from work until she was in kin dergarten. Then I got a job in a print ing factory. I started on the manufacturing floor and Vh years later moved into the bill ing department. After 19 years with the same company, I moved to the estimating de partment. Thirteen years ago, my hus band, daughter, and I pur chased 15 acres from my moth er and built a small ranch home. My husband and I now own a miniature pony, Cocoa, miniature donkey, Booker, and a pygmy goat, Casey. It is not the same farm life that I had as a child, but / guess you always go back to your roots. MOM’S BLUEBERRY CAKE 1 cup sugar legg V/i cups sifted flour 'A teaspoon nutmeg 'A cup butter, softened 1 cup milk 3 teaspoons baking powder 3 cups fresh or frozen blueber ries Cream together sugar and but ter, add egg and beat. Mix togeth er dry ingredients and milk alter nately to creamed mixture. Stir in blueberries. Pour into buttered bundt pan. Bake at 350 degrees for 45 min utes. Turn onto serving plate when cool. Top with cream cheese frost ing: 8 ounces cream cheese, soft ened Vi cup sugar 'A cup milk Vi teaspoon vanilla Mix together frosting ingredi ents until smooth. Frost cooled cake. I always look forward to your June recipes. It gives me a chance to add some new and delicious ideas for family meals. The pastor’s wife at our church loves this cake. It is one that I get quite a few requests for. Our family milks Holsteins and two of the kids have Jer seys. Our oldest daughter, Bar bara, is finishing her reign as Franklin County Dairy Prin cess. The middle child, Melin da, graduates this year, and our son Matthew is going to be a junior next year. We really love living and working on the fam ily farm, what a great life for kids. Hope everyone enjoys this recipe. Let’s all celebrate June is Dairy Month! Tonya Reichard Waynesboro INSTANT CREAM CHEESE POTATOES I quart hot water 1 quart hot milk VA-2 cups Trio instant pota toes 2 tablespoons butter 3 ounces cream cheese 1 cup sour cream 1 teaspoon salt Vi teaspoon onion salt 'A teaspoon pepper Mix hot water and butter in mixing bowl. Add instant pota toes. Mix until moistened, add hot milk. Add the remaining in gredients. This may be made a few days before serving and re frigerated. Five batches will fill an 18-quart roaster. These potatoes are very good and also handy for company. I like to use plain yogurt instead of sour cream. We live on a 6‘/2-acre farm- The family of Tonya Reichard is busy with dairy fanning and promotion in Franklin County. Joan Hess Barto ette and have six children, four boys and two girls. Just now my husband and the boys are busy building a two-car garage. We have a big garden, which can keep every one busy. BREAD PUDDING 12 slices bread, cubed or whole 2 cups milk 6 eggs 'A cup sugar V* teaspoon salt 'A teaspoon vanilla extract Butter Cinnamon Raisins, if desired Place bread in buttered baking dish. Beat together eggs, milk, sugar, salt, and vanilla. Pour mixture over bread, stir in raisins if desired. Sprinkle cinnamon over top. Dot top of mixture with pats of butter. Bake at 350 de grees for 40 minutes or until firm in the middle and knife comes out clean. My mom Dorothy Beltz, Hazleton, has made this won derful bread pudding for more than 52 years. She obtained the recipe from my dad’s mom. During the summer, the bread pudding is good when it’s re frigerated and served cold. In the winter it is great when hot. My dad, John Beltz and my husband Jerry Carper like the pudding served in a bowl with milk. ONE-DISH CHICKEN BAKE 6-ounce package stuffing mix or 3 cups stuffing mix 1 2 A cups water 4 boneless, skinless chicken breast halves 1 can condensed cream of mushroom soup '/< cup sour cream In medium bowl, mix together stuffing mix and water; set aside. Mix soup and sour cream togeth er in a small bowl; set aside. Place chicken in a greased 9x 13-inch baking dish or 2-quart casserole. Pour soup mixture over chicken. Top with stuffing. Bake at 375 degrees for 35 minutes or until chicken is cooked through. Servings 4. Just add a salad or a vege table and you’ve got a tasty meal for those really hectic nights. Our family lives in a rural selling in western Berks Coun ty. My husband, Steve, is a broiler farmer, who also helps his father with raising crops and steers on the family farm. When time permits, he enjoys hunting. Our daughter Shellbi, finished first grade this year and is definitely looking for ward to summer and all that it Loretta Zimmerman Manheim Barbara Beltz Carper Milford, VA has to offer, swimming, staying up later, vacations, Knoebels, and most importantly, her birthday. She enjoys reading, painting, soccer, dinosaurs, and her Newfoundland dog, Win nie. I’m a stay-at-home mom that is lucky if I get to stay home between running errands, running my daughter some where or volunteering for some thing. I never have a boring momemt. I look forward to summer because I get to prac tice my favorite hobby, garden ing both flowers and vege tables. I just like the warm weather also. I look forward to reading all the entries in the dairy recipe contest and picking ones that my family might like to try. We hope that everyone is blessed with a happy and rewarding summer! Valerie Olesh Bethel MY BEST POTATO SOUP 2 cups smoked sausage 2 cups fresh sausage 2 cups chopped onions 2 cups chopped celery 4 cups diced potatoes 1 cup sliced carrots 2 cups chicken broth 2 cups water or broth Salt and pepper to taste Slice and cut smoked sausage in half, reserve. Remove fresh sausage from casing and form about 1-teaspoon sized balls. Saute sausage balls with chopped onions until sausage is nicely browned. Add chopped celery, diced potatoes, and sliced carrots. Add sliced smoked sausage, 2 cups chicken broth and 2 cups additional liquid (water or more broth). Cook until potatoes are tender. Don’t overcook. Add salt and pepper to taste. Be careful not to over salt. There may be enough salt in the smoked sausage. Make a rue: 3 tablespoons butter 3 tablespoons flour 3 cups whole milk 1-inch block off 2-pound Vel veeta cheese block Melt butter, stir in flour. Heat milk, stir in cheese until melted. The microwave works well for this step. Add about 1 cup warm milk to the rue. When potatoes are cooked, add the milk and rue mixture and serve (do not drain liquid from vegetables). If too thick for your taste, add more warm milk. Garnish with fresh parsley. My family has a reunion every year in September. This is a favorite. It takes time to pre pare but my family and friends say it is the best! Gertrude Haas Lenhartsville FRUIT SUNDAE PIE Crumb shell: VA cups finely rolled graham cracker crumbs 2 tablespoons granulated sugar X A cup softened butter Blend graham cracker crumbs, sugar, and soft ened butter. Pat into 9-inch pie pan, pressing firmly against bottom and sides. Bake in 375 degree oven for 8 minutes. Chill thor oughly. Fruit Cocktail Sauce: VA cups canned fruit cocktail 'A cup fruit cocktail sj nip 1 teaspoon cornstarch 1 quart vanilla ice cream Drain fruit cocktail. Mix syrup and cornstarch, heat to boiling, stirring constantly. Remove from heat. Add fruit cocktail and chill thoroughly. Just before serving, fill shell with ice cream and top with fruit cocktail sauce. Serves 6-8. After dairy farming for 40 years and Tom working as an artificial inseminator for 12 years, we have rented our dairy set-up and are moving to a new house, which is being built on our other farm about four miles down the road. Breeding and showing cows is and al ways will be in Tom and our son Robbie’s blood, so we still have several Holsteins and ap proximately 30 Jerseys. We were blessed with three wonderful children, Robert (Robbie) works for Monsanto, Kelly (Shaw) Fisher works for Dairy One at the Mid-East Milk Lab in Hagerstown, and Brian works as a mechanic for a local construction company. We also have four beautiful grandchildren, Justin, 10, Courtney, 10, and Carly, S, Shaw, and Alexis Fisher, 10, who keep us mighty busy. While going through 41 years accumulation of recipes (mostly Lancaster Farming), I found this one my grandmoth er served on special occasions. It is very refreshing on a hot day! Hope you enjoy it. We love receiving Lancaster Farming. I always pull out Sec tion B first! Judy Shaw Fairplay, MD POTATOES ST. LOUIS 32-ounce package Tater Tots, thawed Vi cup butter V* teaspoon pepper 1 teaspoon salt lO'/i-ounce can cream of chicken soup 1 pint sour cream 2 cups grated sharp Cheddar cheese 2 cups cornflakes, crushed, mixed with 'A cup butter. Spread Tater Tots in a greas ed casserole. Combine Vi cup melted butter, pepper, salt, soup, sour cream, cheese. Cover Tater Tots with mixture. Sprinkle cornflake mixture over all. Bake at 350 degrees for 45 minutes. It's been quite a year and we are still here, safe and healthy. This recipe is quick and easy and serves well with company. We are located in North ampton County close to East on. Despite the tremendous growth in the area, we can look out our windows and see fields of com and hay. / am a supervisor at a school in New Jersey. My hus band continues his hobby of buying and selling antique tractors. Our son is completing fifth grade and is an honor roll student. Gall DeWitt Bangor THREE CHEESE CHICKEN BAKE Vi pound lasagna noodles, cook ed 1 cup cottage or ricotta cheese 3 cups cooked, diced chicken 2 cups shredded Cheddar cheese 1 cup parmesan cheese 3 cups mushroom sauce made as follows: 1 can cream of chicken soup Vs cup milk Vi cup onion, diced 1 cup sliced mushrooms 3 tablespoons butter Saute mushrooms and onions in butter. Add soup and milk. Simmer 5 minutes. Preheat oven 350 degrees, lightly grease 13x9-inch pan layer half of the noodles, cottage or ricotta cheese, chicken, Ched dar cheese, mushroom sauce, and parmesan. Repeat second layer. Bake 45 minutes. Let stand 10 minutes before serving. My husband Joel, was raised on a dairy farm. He works for Fisher and Thomp son Dairy Sales in Central Pennsylvania. I work as a staff assistant at the Pennsylvania Office of Rural Health. Our son Wade is 13. He is active in school programs and loves basketball. We are celebrating our 2Sth wedding anniversary this year. With our busy schedules I like to find recipes that are easy to make and quick on the table. Kathy Branstetter Tyrone POUNDCAKE 1 cup butter 3 cups sugar Vi cup shortening 5 eggs 3 cups cake flour 1 teaspoon baking powder 1 cup half and half 1 teaspoon vanilla Preheat oven to 325 degrees. Cream together butter, sugar, and shortening. Add eggs, one at a time. Sift flour and baking powder together. Add to the creamed mixture, alternating with half and half. Add vanilla. Bake 80 minutes in bundt pan (greased and floured). My husand and / love read ing Lancaster Farming each week. He reads the classifieds and I greatly enjoy the recipes submitted by readers. / am al ways looking for new recipes that are tried and true. My husband makes this cake whenever we want a special treat for family and friends. Debbie Button Jarrettsville, MD CHICKEN CASSEROLE 4 cups crackers, crushed, (save 1 cup crumbs for topping) 4 cups diced chicken 4 cups chicken broth 2 eggs 1 cup chopped onions. VA cups chopped celery 1 teaspoon pepper 1 teaspoon salt 1 'A cups diced cheese Grease Shell-inch pan with butter. Mix together ingredients. Pour into pan and sprinkle one cup crumbs on top. Bake at 350 degrees for 45-50 minutes. You (Turn to Page B 12)
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