814-Lancaster Farming, Saturday, Virginia WINCHESTER, Va. The \ irginia Dairy Princess Program recently conducted a seminar for dam promotion participants. The day started with a tour of Hood Dairy Plant in Winchester, \ irginia. Mike Sueyer gave the tour of dairy plant and allowed participants to see every part of the operation. The seminar was conducted in the home of one of the dairv maids Ale\a Stoner fiom Ameri can Daily Association presented fun-filled yyorkshops about public speaking, promotion, and media lips Beauty consultant Laura Lloyd and former \ irginia Princess Lindsay Potts taught a han and beauty workshop The girls had their personal health questions ansyvered, hair tips given, and their nails done. The girls left feeling more confidence in their appearance and readv to go out and promote milk. The seminar included the offi cial kick-off of the “Udderly De licious Royal Recipes Cook book " The girls were challenged to sell as many cookbooks as pos sible, as the funds raised will sup •> Laura Jackson offers cookbook selling tips to Virginia dairy maids as they begin the fund-raiser for the schol arship program. * mw ***** ** iik. ***s? * Alexa Stoner, right, from ADA Mid-Atlantic teaches at the fall dairy maid seminar in Winchester. m m ■ m * . '. JMHMt Laura Jackson, Virginia coordinator polishes the nails of Kasey Canterbury, 9-year-old dairy maid from Clarke County. k ~V 4 L*i, tm* S December 21,2002 Dairy Maids Attend Training Dairy maids and Dairy Princess Joanie Will on a special visit to Hood Dairy in Win chester with Vice President Mike Suever. port the promotions and also go toward starting a scholaiship for x s, Tm w ) the Virginia dairy princess. The The cookbooks make great cookbooks have more than 400 gifts for that special someone on recipes from members of the Vir- ginia Dair\ Princess Program Udderly Delicious Royal Cookbook Let’s You Put Your *Moo-ney ’ Where Your ( Moouth ’ Is GAY BROWNLEE I Irginia Correspondent WINCHESTER, Va. The “Udderly Delicious Royal Reci pes Cookbook, put out by the Virginia Dairy Princess Program will let you put your “moo-ney” where you ‘moouth” is. It’s hot off the press, chocked full of recipes to serve the family, the homemade gift maker and yes, even the dog. Best of all its purpose is that of benefiting the Virginia Dairy Princess Program and launching an educational scholarship program for the dairy princesses. So far these hard working ambassadors of the Vir ginia dairy industry have had to work on a “self-pay” basis. According to Marty Potts, Pur cellville, one of the state coordi nators, the scholarship program will offer incentives and support for a college education. The prin cesses average 2000 appearances each year. The program coordi nators are depending on the scholarship generating incentives for the girls, Potts said. “When the girls make an ap pearance they are pretty well paying for themselves,” said Potts, adding, “We are trying to do things the girls will be proud of, and take the weight (responsi bility) off their moms.” ‘We are not funded. We are based completely on donations.” Because they believe so strong ly that the dairy princess pro gram is a worthwhile investment for the dairy industry, Potts and Laura Dufford Jackson, another coordinator, spent a year collect ing recipes and getting the cook book organized. Potts savs “Udderly Deli cious. " is a compilation of reci pes of farm kitchens in Virginia that have come from about 40 I 4*3 ** ■* **’ m » MIM « { your list. If you are interested, the cookbook sells for $lO plus dairy princesses, dairy maids, and families. Completely indexed, the easy to-use spiral bound cookbook in cludes recipe sections for appetiz ers, soups, main dishes, vege tables and desserts. It also boasts a calorie counter section that will probably be consulted often by the diet-conscious individual. Additionally, kitchen hints ga lore are included and the collec tor of recipes may add to the book in the open space thats pro vided for that purpose. Copies of the “Udderly Deli cious Royal Recipes Cookbook” may be obtained for $lO plus S3.SO shipping and handling from Marty Potts, 35549 Potts Lane, Purcellville, VA 20132. To order by telephone call Marty Potts at (540) 668-6970 or Laura Jackson at (540) 837-1891. Here are a few sample recipes from (he cookbook: FARMER CASSEROLE 3 cups frozen shredded hash brown potatoes 'A cups shredded Monterey Jack cheese 1 cup diced bacon, diced ham or fried sausage 'A cups chopped green onion 4 eggs '/»2-ounce can evaporated milk A teaspooon pepper '/»teaspoon salt Spray an 8-inch baking dish with non-stick cooking sprav. Layer ingredients in this order: potatoes cheese, meat, onions. Beat together eggs, milk, salt and pepper. Pour mixture over the casserole. Cover and refrigerate overnight Bake at 350 degrees minutes Seminar $3.50 shipping and handling This is the first fundrasier for the program and we hope it will be a success. A recipe from the cookbook follows: PECAN-PIE BARS 1 'A cup flour ]/ i cup plus 2 tablespoons pack ed brown sugar '/: cup butter 2 eggs '/’ cup light corn syrup 'A cup finely chopped pecans 2 tablespoons butter, melted 1 teaspoon vanilla '/«teaspoon salt Preheat oven to 350. In small bowl, mix well the Hour and the 2 tablespoons brown sugar. With fingers, work '/: cup butter until dough begins to hold together. Press onto bottom of greased 9-inch square baking pan Bake 12-15 minutes or until just firm. In medium bowl, lightly beat the l7 _ cup brown sugar and the eggs Add corn syrup, pecans, melted butter, vanilla and salt. Mix well. Pour over crust. Bake 25 rmnutes or until edges are lightly browned. Cool in pan on rack. Cut into 3xl inch bars. Makes 27. COW PIES 2 cups chocolate chips 1 tablespoon shortening '/’ cup raisins '/: cup almonds or pecans In a double boiler, melt choco late chips and shortening over simmering water. Stir until smooth. Remove from heat. Stir in raisins and nuts. Drop by ta blespoons on wax paper. Chill until firm. Yields approximately 2 dozen. DOG COOKIES (For The Pet) '/: cups cornmeal 6 tablespoons oil 2 A cups water 2 cups whole wheat Flour cookie cutter and cookie sheet. Mix dry ingredients. Add wet ingredients. Roll out on floured surface to '/t-inch thick ness. Cut shapes with cookie cut ter. Bake at 350-degrees for 30 minutes. Yields approximately 2-dozen, depending on cookie cutter size. BATH SALTS (Gift Idea) (Use very large glass or metal bowl and do on a day of low hu midity) 2 cups epsom salt 1 cup rock salt or other coarse salt food coloring 'A teaspoon glycerin Essential oil for fragrance (va nilla, citrus, peppermint) Clean dry jar with cork or screw top lid (always look for un usual jars). Combine the salts in the bowl. Mix well. Add a few drops of food coloring. Mix well. Add glycerin and 4-5 drops of essential oil. Mix well. Spoon into jars and close them. Make up a gift tag suggesting '/; cup bath salts for your bath. Yields: 3 cups bath salts.
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