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.