Try These ‘Udderly’ Fantastic Contest Entry Recipes
(Continued from Page B 2)
fruit. Glaze optional.
We live on a dairy farm and
milk about 80 cows. We have
four daughters from ages 16-21
and four sons from ages 5-13.
Our oldest daughter is married,
and we Just had a granddaugh
ter in January! There is never a
dull moment around here. The
Lord has blessed us richly!
Hannah King
Ronks
CHICKEN CHEESE SOUP
'A cup shredded carrot
2 tablespoons chopped onion
2 tablespoons butter
1 lO'/i-ounce can condensed
cream of chicken soup
1 cup chopped chicken
2 ounces sharp American
cheese, shredded
'A teaspoon Worcestershire
sauce
Cook in saucepan carrot and
onion in butter until almost ten
der. Stir in soup. Gradually add 1
cup water, chicken, and the
Worcestershire sauce; mixing
until smooth. Heat to boiling; add
cheese; stir until melted. Garnish
with croutons. Makes 2 servings.
We don’t live on a dairy
farm, but we work on wood.
My husband, Charles and I
work together in his shop. He
makes furniture, toys, and bird
houses. We enjoy planting a
garden with lots of vegetables.
I love to freeze them. We don’t
forget to read Lancaster Farm
ing’s every page, especially the
June Dairy month issue. I like
new recipes. When I read Joyce
Bupp, I think I’m right on the
farm the way she tells her sto
ries. I like “Consuming
Thoughts” by Fay Strickler and
Ida Risser’s column. Lawrence
W. Althouse’s “Bible Speaks”
is good too. I got my first paper
in 1974. I also like to cook,
bake, and sew.
CREAM OF TOMATO SOUP
1 can (14.5-ounce) chicken
broth
2 cans (29-ounce) crushed to
matoes
1 tablespoon sugar
chopped fresh basil
1 cup heavy cream
'/: cup butter
salt and pepper to taste
In a large saucepan, bring the
broth and tomatoes to a simmer
and cook for IS minutes. Stir in
the sugar and as much basil as
you like. Cook 5 minutes longer.
Stir in the cream and butter,
heating mixture through, but do
not allow to boil. Add seasonings
as desired and serve with more
chopped basil for garnish or
omit basil altogether if your fami
ly prefers. Makes 6-8 servings.
My husband, John and I are
hay farmers who live in the
beautiful Finger Lakes region
south of Rochester, N.Y. with
our daughters, Linnell and Se
rita who recently turned 16
years and 13 years. We are get
ting some cool, steady rain
This Perkasie farm is Ray and Debra Detweiler’s pic
ture-perfect spot.
which we welcome, both for the
hay crop and the vegetables I
planted the day before Easter.
At this time of year our lawns
need mowing every three or
four days, and the men are get
ting bams and machinery ready
for the hay season.
I do a lot of cooking, espe
cially during the hectic sum
mers when many hungry people
are working long hours. Some
of our favorite recipes have
come from Lancaster Farming
readers, including the all-time
best chocolate chip cookies. I
look forward to reading the B
section every week.
OVERNIGHT EGGS
16 pieces bread
2 cups chopped ham
1 cup grated or sliced cheese
6 eggs (beaten)
3 cups milk
/i teaspoon dry mustard
2 cups crushed cornflakes
'A cup butter, melted
Butter the bottom and sides of
a 9x 13-inch pan. Lay 8 slices of
bread in pan, sprinkle ham and
cheese on top and lay eight more
pieces of bread on top. Add milk
to beaten eggs and mustard and
pour over bread. Combine
crushed cornflakes and melted
butter. Sprinkle over top of
bread. Refrigerate overnight.
Bake uncovered at 3SO degrees
for 1 hour.
My husband, Raymond, our
three children, Cheryl (8 years),
Krystal (3 years), Lyndel (9
months), and I live on a 70 cow
dairy farm. I always look forward
to seeing new recipes in the B
section. We usually make this
casserole if we have overnight
guests, but my girls often ask for
it for Sunday lunch. Have a great
summer and keep on drinking
milk.
Betty Biehl
Mertztown
CAPPUCINO PUNCH
Vi cup sugar
'A cup instant coffee granules
1 cup boiling water
2 quarts milk
1 quart vanilla ice cream, soft
ened
1 quart chocolate ice cream,
softened
In a small bowl, combine the
sugar and coffee; stir in boiling
water until dissolved. Cover and
refrigerate until chilled. Just be
fore serving, pour coffee mixture
into a one gallon punch bowl. Stir
in milk. Add scoops of ice cream.
Stir until melted. Makes about
one gallon.
My husband, George, our
daughters, Mikayla and Savan
na, and I all enjoy this deli
cious punch. We live in Perry
County. My parents live on a
dairy farm nearby. The girls
love to help their pappy feed
calves.
Barbara Randall
Bloomfield, N.Y.
Esther Mae Zimmerman
Richland
Jodie Martin
Newport
This picture was taken a year ago of George and Jodie
Martin’s daughters, Mikayla, 4, and Savanna, 2.
CHICKEN IMPERIAL
2 cups bread or com flakes
crumbs
% cup grated Parmesan cheese
'A cup chopped parsley
1 clove garlic, crushed
2 teaspoons salt
% teaspoon pepper
1 fryer chicken, disjointed
Vi cup melted butter
Preheat oven to 350 degrees.
Combine crumbs, cheese, parsley,
garlic, salt, and pepper. Dip
chicken into butter; roll in crumb
mixture, coating well.
Arrange chicken in single layer
in shallow baking dish; pour any
remaining butter over chicken.
Bake for 1 hour or until tender.
Makes 4 servings.
Elaine Schroeder
Hamburg
SPINACH FETA STRATA
10 slices French bread (1-inch
thick) or 6 croissants, split
6 eggs
I'A cups milk
1 package (10-ounce) frozen
chopped spinach, thawed
and squeezed dry
Vi teaspoon salt
'A teaspoon ground nutmeg
1 '4 teaspoon pepper
IV2 cups (6-ounce) shredded
Monterey Jack cheese
1 cup crumbled feta cheese or
shredded mozzarella cheese
In a greased 13x9x2-inch bak
ing dish, arrange French bread or
croissant halves with sides over
lapping.
In a bowl, combine the eggs,
milk, spinach, salt, nutmeg, and
pepper; pour over bread. Sprinkle
with cheeses. Cover and refriger
ate for eight hours or overnight.
Remove from refrigerator 30
minutes before baking. Bake un
covered at 350 degrees for 40-45
minutes or until lightly brown.
Serve warm. Makes 12 servings.
We have been getting the
Lancaster Fanning for a long
time. We have a small farm.
My husband raises some beef
cattle. I enjoy the recipe section
of the paper. / have gotten alot
of recipes from your paper. We
have two grown children and
two granddaughters that we
enjoy. This recipe is good. I
don’t like spinach and my hus
band does, so I try different
recipes with it in. / like this
one.
Ressa Owens
Beech Creek
CARAMEL PUDDING
4 cups brown sugar
Vi pound butter
1 gallon milk
12 eggs
8 tablespoons cornstarch
8 tablespoons flour
Vz teaspoon salt
Brown in a skillet brown sugar
and butter; set aside. Heat milk
slowly. In blender, blend eggs,
flour, cornstarch, and one cup of
the milk; add to hot milk and boil
until thick. Remove from heat,
stir in sugar mixture. Gives four
large dishes.
We make this pudding quite
frequently since we have our
own supply of milk and eggs.
Each time it tastes a bit differ
ent depending how much I
brown the butter and sugar.
We have a bakery and a to
mato greenhouse. Also a few
goats and chickens. This helps
keep us and our six children
busy. Our children range in
ages from Vh to 10 years old.
Esther Mae Sadler
Pine Grove
MINI COFFEE CAKES
'A cup butter, softened
'A cup sugar
legg
11/:I 1 /: cups flour
1 package (3.4-ounce) instant
vanilla pudding mix
1 tablespoon baking powder
'A teaspoon salt
VA cups milk
'A cup chopped walnuts
Topping:
Vi cup chopped walnuts
l A cup brown sugar
2 tablespoons melted butter
'A teaspoon cinnamon
Marlin and Susan Nolt enjoy raising a family on their
Berks County farm.
In a mixing bowl, cream the
butter and sugar; beat in egg.
Combine flour, pudding mix,
salt, and baking powder; add to
creamed mixture alternately with
milk. Blend. Stir in walnuts. Fill
paper-lined muffin pans two
thirds full.
Combine topping ingredients;
spinkle over batter. Bake at 37S
degrees for 20 minutes until
toothpick inserted near the center
comes out clean. Cool and re
move from pan to wire rack.
So glad you publish extra
recipes for June Dairy Month
for all who enjoy baking and
cooking. You have * some very
tasty recipes. It’s always a joy
to try these good country reci
pes.
These moist, buttery muffins
are easy to make and go well
with a meal or as a snack. Es
pecially nice when guests drop
by served with hot coffee or tea.
Our family enjoys Lancaster
Farming every week and wish
to say thanks for publishing
this excellent paper. Happy
Cooking!
Norma Van Horn
Middleburg
TACO DIP
2 8-ounce packages cream
cheese, softened
small bottle of taco sauce
1 or 2 cups chopped lettuce
1 medium chopped onion
1 or 2 cups chopped tomatoes
2 cups shredded velvetta
cheese
Spread cream cheese on cookie
sheet. Add taco sauce. Place let
tuce, onion, and tomatoes on top
of that. Sprinkle velveeta over
top. Serve with nacho chips.
Nothing like a tall cold glass
of milk! We have been daily
farmers for 40 years. We have
two married sons, a daughter,
and a granddaughter. A farm is
a busy place but a good place
to work and live.
Judith Kann
Spring Grove
BANANA SPLIT DESSERT
2 or 3 bananas
Vi gallon neapolitan ice cream
1 cup chopped walnuts
1 cup chocolate chips
Vi cup butter
2 cups powdered sugar
V/i cups evaporated milk
1 teaspoon vanilla
1 pint whipping cream
graham cracker crumbs
Cover bottom of llxlS-inch
pan with graham cracker crust.
Reserve 1 cup crumbs. Slice ba
nanas crosswise and layer over
crust. Slice ice cream in '/2-inch
thick slices and place over banan
as. Sprinkle ice cream with chop
ped walnuts. Freeze until firm.
Melt chocolate chips and but
ter. Add powdered sugar and
evaporated milk. Cook mixture
until thick and smooth, stirring
constantly. Remove,, from heat
and add vanilla. Cop chocolate
mixture then pour over ice
cream. Freeze until firm.
Whip cream until stiff and
spread over chocolate layer. Top
(Turn to Page B 12)