86-Lancaster Farming, Saturday, June 22, 2002 More ‘Mooo-ey’ Dairy Delicious Recipe Entries This week’s edition brings more “mooo’ey’ dairy delicious recipes featuring contest entries celebrating June Dairy Month. This is the fourth week entries have been printed. More contest recipes will appear in the next issue of Lancaster Farming. Remember, the entries are printed in no particular order. Recently the Pennsylvania Dairy Princess and Alternate selected winning entries, but we’re not telling whose names are on that list until it is printed in the June 29 edition of Lancaster .Farm ing. Until then, enjoy these udderly wonderful recipes celebrating dairy’s goodness. LAZY PIEROGI CASSEROLE 15 lasagna noodles 2 cups cottage cheese legg 'A teaspoon onion salt 1 cup shredded Cheddar cheese 2 cups mashed potatoes A teaspoon salt 'A teaspoon onion salt '/k teaspoon pepper 1 cup butter 1 cup chopped onions sour cream Cook noodles as directed on package. Drain. Line bottom of 9x13-inch pan with noodles. In medium bowl, mix cottage cheese, egg, and onion salt to gether. Spread over noodles. Cover with a layer of noodles. In same bowl, mix cheddar cheese with potatoes, salt, onion salt and pepper. Spread over noo dles. Cover with another layer of noodles. Melt butter in pan. Saute onion until transparent and soft. Pour over noodles. Cover. Bake 35 minutes in 350-degree oven. Let stand for 10 minutes before cutting. Serve with sour cream. My husband Daniel, our son Zachary and I live on a farm in Mount Wolf. We really enjoy reading the Lancaster Farming. I love cooking and baking for my family, and also trying new recipes for them. I’m thankful that Lancaster Farming has a recipe column. Jackie Hoover Mount Wolf Kristie, 5; Eric, 3; and Kenneth, 14 months, are chil dren of Ken and Darlene Burkholder, Stevens. WHOOPIE PIE CAKE Cake: 18-ounce package chocolate or red velvet cake mix 'A cup oil 4 eggs 3.4-ounce package instant chocolate pudding I'A cup milk Divide cake batter into two 9x13-inch pans lined with wax paper. Bake at 350 degrees for IS minutes. Cool. Cake layers can also be frozen for easier handling. Filling: 1 cup sugar 3.4-ounce package instant va nilla pudding 1 cup milk 1 cup crisco shortening (gener ic brands sometimes don’t work as well) Beat approximately 10 min utes, or until sugar is dissolved and filling is fluffy. Spread be tween cake layers. This recipe is a family favor ite. It’s hard to stop at just one piece! The filling isn’t as sweet as frosting usually is. My sis ter-in-law likes this cake so much, she made it for her wed ding last summer. Darlene Burkholder Stevens PARTY MASHED POTATOES 5 pounds or nine large potatoes 8-ounce package cream cheese 1 cup dairy sour cream 2 teaspoons onion salt 'A teaspoon pepper 2 tablespoons butter Peel potatoes, cut in pieces, and boil in salted water. When tender, mash. Add remaining in gredients; beat until light and fluffy. Cool. Spread in buttered 9x13-inch baking dish. Cover and refrigerate. To bake, dot with butter. Bake at 350 degrees for 45-60 minutes or until potatoes are heated through. Garnish with paprika and chopped parsley. We are a dairy family who live in Wales, Maine. We have been farming for 17 years and now alt our children are grown up and live on their own. / am a registered nurse and work away from the farm but help with the paperwork. My hus- Marlin and Carol Fahnestock, Wales, Maine, have been farming for 17 years. Their children are now grown and live on their own. band still farms, although since he is farming alone he has cut back recently. We love the country and enjoy reading Lan caster Farming, as we both were originally from that area. Carol Fahnestock Wales, Maine CHERRY-TOPPED CHEESECAKE 1 package yellow cake mix 2 tablespoons oil 16 ounces cream cheese, soft ened Vi cup sugar 4 eggs IVi cups milk 3 tablespoons lemon juice 3 teaspoons vanilla 1-pound 5-ounce can cherry pie filling Preheat oven to 300 degrees. Reserve 1 cup dry cake mix. In large bowl, combine remaining cake mix, 1 egg, and oil (mixture will be crumbly). Press crust mix ture evenly into bottom and V* way up the sides of a greased 9x13-inch pan. In same bowl, blend cream cheese and sugar. Add 3 eggs and reserved cake mix; beat one minute at medium speed. At low speed, slowly, add milk and flavorings. Mix until smooth. Pour into crust. Bake at 300 degrees for 45-SS minutes until center is firm. Top with filling. Store in re frigerator. I am a farm wife from Franklin County with four children ages 26, 23, 20, and 1 7. We were a dairy operation, milking approximately 60 cows until five years ago. We sold the cows and took jobs off the farm. / am the baker and assistant cook at our local school. My husband works for a local con tractor installing swimming pools. We continue to farm 140 acres, making hay and growing corn, and also raising some steers and heifers. Farming is a great way of life, and a wonderful life for children. Vickie Wenger Chambersburg The Hoovers Jackie, Daniel, and son Zachary live on a farm in Mount Wolf. OVERNIGHT FRUIT SALAD 3 eggs, beaten X A cup sugar 'A cup lemon juice 2 tablespoons butter 2 cups green grapes 20-ounce can pineapple chunks, drained 15-ounce can mandarin oranges, drained 2 medium firm bananas, sliced 2 cups miniature marshmal lows 2 cups whipping cream, whip ped 'A cup chopped pecans In double boiler ovei medium heat, cook and stir eggs, sugar, and lemon juice until mixture is thickened. Remove from heat; stir in butter. Cool. In large serv ing bowl, combine grapes, pine apple, oranges, bananas, and marshmallows; add cooled dress ing and stir to coat. Refrigerate for four hours or overnight. Just before serving, fold in whipped cream and pecans. Eat and enjoy. Yields 12-16 servings. Doris Brenize Shippensburg CREAM OF BROCCOLI SOUP VA cup chicken broth 1 bay leaf 1 small onion, chopped Vh cups broccoli, chopped 3 A cup mushrooms 1 teaspoon salt Combine first six ingredients in medium saucepan. Cook until tender 10-15 minutes. Place half of vegetable mixture in blender or processor (remove bay leaf and discard) and puree. Return to saucepan. VA cups plus 2 tablespoons milk 2'A tablespoons flour 1 can Cheddar cheese soup Pinch pepper Put milk and flour in blender, blend. To soup, add Cheddar cheese soup and 2 tablespoons butter. When combined, slowly add milk, flour, and pepper. (Turn to Page B 15)
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