Try These ‘Udderly’ Fantastic Contest Entry Recipes
(Continued from Page B 6)
with reserved crumbs. Store in
freezer. Remove about 10 min
utes before serving.
This has been a favorite des
sert with our family which now
includes 15 grandchildren. I do
not have an lIxIS-inch pan so
/ use a 9x13-inch casserole
and an Ilx7-inch casserole. It
may take a bit more ice cream
for two dishes.
HOT SAUSAGE DIP
1 package sausage
5 scallions
8 ounces sour cream
/i cup mayonnaise
Vi cup parmesan cheese
4 ounces pimentos
Cook and drain sausage. Add
chopped scallions. Stir in mayon
naise, sour cream, cheese, and pi
mentos. Pour in shallow serving
dish. Bake at 350 degrees for 25
minutes. Garnish with chopped
greens from scallion ends. Serve
with crackers. Great as an appe
tizer or to serve as a meal with a
salad.
My husband and I own a
dairy farm in Bucks County. /
tend to the calves while my
husband, Ray, does the milk
ing. / am also a nurse and /
work fulltime in an 08-gyn
office. The recipe I submitted
is one of our favorites. It is
quick and easy and enjoyed by
all. / won a prize for this at
our local dairy where we ship
our milk.
Debra Detweiler
Perkasie
PAT’S VEGETABLE
SPREAD
8 ounce package cream cheese
'A package vegetable soup mix
'/: package ranch dressing
(dry)
'/: cup mayonnaise or plain yo
gurt
Chill mixture while you do the
following. Mince very fine any
combination of broccoli, carrots,
onion, cauliflower, cucumber,
mushrooms, red and green pep
pers, or black olives. Drain ex
cess liquid with doubled paper
towels before adding to cream
cheese base. Put as much in as
base will hold. Chill overnight
and serve with dark crusty
bread, crackers, or fill celery.
Makes great sandwiches.
/ use this recipe to make
fancy tea sandwiches. Put
sandwich together (minus
crust), put a small dab of
cream cheese mixture in middle
of sandwich, and place a small
piece of vegetable on top. Very
attractive and good. I make
bread crumbs with the crust in
my food processor and freeze
for later use.
Dorothy Carvell
New Holland
DAIRY PEAR SALAD
1 quart canned pears, liquid
drained and reserved
1 20-ounce can pineapple, liq
uid drained and reserved
1 cup jello, lime, orange, or
peach
I 8-ounce package cream
cheese, softened
1 tablespoon lemon juice
2 cups whipping cream
Measure reserved juices and
add water (if necessary) to equal
2 cups. Heat juice to boil. Stir in
desired flavor of jello until dis
solved. Add 2 cups ice water and
cool until syrupy.
Puree pears and pineapple,
add cream cheese, and lemon
juice. Puree until mixture is
fluffy. Whip cream and fold into
pear mixture. Fold into cooled
jello. Pour into an oiled mold or
serving dish. Chill overnight.
Makes 6-8 servings.
/ have been a farmer’s wife
for almost seven years. My
husband. Marlin, and I own a
herd of 90+ dairy cows. We
raise our replacement heifers
also. Our children, Sarah (3
years), Keith (2 years), and
Aaron (I year) love to go out
to the bam with us to milk.
They also love to eat this
salad. They request it quite
often. / have tried several dif
ferent flavors of jello and they
all were good. This gets eaten
up quickly at our house.
We are a very blessed family.
God has been good to us and
daily supplies our needs. Let’s
give Him the honor due to His
Name. Thanks for a good pub
lication.
Lois Garber
Lancaster
EVERYONE’S FAVORITE
CINNAMON ROLLS
'A cup milk
'A stick butter
2 tablespoons sugar
2 tablespoons brown sugar
Vi teaspoon salt
1 package yeast
'A cup warm water
2 eggs, beaten
2 tablespoons sour cream
4 to 5 cups of flour
Filling:
Vi stick butter
4'/2 tablespoons brown sugar
/i cup chopped pecans or wal
nuts
Vi teaspoon cinnamon
Heat milk until steaming; add
butter, sugars, and salt. Cool.
While that is cooling sprinkle
yeast into Vi cup warm water and
let set for 5 minutes. Stir eggs,
sour cream, and milk into a large
bowl and add yeast mixture. Stir
2 cups of flour into bowl and mix
well. Keep adding flour 1 cup at
a time and mix well until dough
is not sticky anymore. Let rise
until double in size; about 1 hour.
Punch down and roll out on
floured board. Spread dough
with filling and roll up like a jel
lyroll and cut into slices 1-inch
thick. Let rise until double in size.
Bake in a greased pan at 400 de
grees for 25 minutes until golden
brown. Eat and Enjoy.
These don’t get time to cool
before they are eaten. When /
worked at public work, I would
make these and take along to
work. Everyone enjoyed them
so. My husband works away
from home and also works on
the farm. He says these rolls al
ways taste good with a good
cup of coffee. My grandmother
would make cinnamon rolls for
the weddings in our family.
They didn’t last long. They are
so good.
Cindy Scott’s grandson,
Aden, enjoys drinking his
milk from a calf bottle, a
new one, Cindy assures us.
I enjoy all the recipes in the
Lancaster Farming and I try
many of them. But the old fam
ily recipes are always the best
because they bring back alot of
fond memories.
ICE CREAM PUDDING
1 pound oreo cookies, crushed
1 (8-ouhce) cool whip
2 quarts vanilla ice cream, soft
ened
1 heaping cup instant vanilla
pudding
Layer cookie crumbs in
9x 13-inch pan (reserve some for
topping). Mix cool whip, vanilla
ice cream, and pudding together
until well blended. Pour over
crumbs. Sprinkle with rest of
crumbs. Refrigerate until ready
to serve.
Susan Nolt
Bethel
This recipe is very quick and
easy to make and is one of our
favorites. We do not live on a
dairy farm but / enjoy cooking
and always look forward to
trying new recipes. My husband
and I live on a small vegetable
farmette. We raise different
kinds of vegetables and also
have a large flower greenhouse.
We have two boys ages three
and one.
Minerva Reiff
Ephrata
CHERRY CHEESE PIE
% cup flour
3 tablespoons sugar
'A teaspoon salt
'A cup butter, softened
1 can (21-ounce) cherry pie fill
ing
1 package (8-ounce) cream
cheese, softened
'A cup sugar
legg
1 teaspoon vanilla
In a bowl, combine the flour,
sugar, and salt. Add butter; stir
until combined. Press onto the
bottom and up the sides of a
9-inch pie plate. Bake at 350 de
grees for 10-12 minutes or until
lightly browned.
Pour pie filling into crust. In a
mixing bowl, beat' cream cheese,
sugar, egg, and vanilla until
smooth. Carefully spread around
outside edges of pie, leaving a
3-inch circle of cherries exposed
in the center. Bake for 30-35 min
utes or until edges begin to
brown. Cool on wire rack. Refrig
erate for several hours before
serving. Makes 8 servings.
This is a quick, yummy reci
pe, and is very simple to make.
We enjoy it with a bowl of ice
cream.
My husband, David, and I,
along with our 6-month-old
son, Jordan Lee, rent a dairy
farm in Mount Joy. We milk 50
cows. / always look forward
for the recipes printed in June’s
issues of Lancaster Farming.
Marilyn Weaver
Mount Joy
MOM’S POTLUCK
POTATOES
4 large potatoes
% pound shredded sharp
cheese
'A large onion, grated
Va teaspoon salt
'/«teaspoon pepper
2 tablespoons butter
I '/: cup milk
Cook potatoes in salted water
for IS minutes. Drain. Let cool.
Shred potatoes to make about 4
cups. Mix potatoes, cheese, onion,
salt, and pepper. Put in greased
10x6x1'/wnch dish. Dot with
butter. Pour milk over and bake
at 300 degrees for 2 hours or until
top is brown.
Darlene Heisey
Mount Pleasant Mills
The children of Richard and Jeanette Rutt, Mount Joy,
enjoy helping on the farm.
This is a great dish to make
for church suppers. Pm kept
very Busy with my girls, a
20-mb.nth-old and a
3-year-Wld. / have a large gar* /
den and a candle making busi-/
ness I do from my home. / live
on a farm with my husband
close to Newburg.
Kristal Cohick
Newburg
BUTTERSCOTCH
PUDDING
3 tablespoons butter
1 Vi cup brown sugar
3 eggs, beaten
4'/2 tablespoons flour
Vs teaspoon salt
4Vi cups milk
11/:I 1 /: teaspoon vanilla
In a 2-quart kettle, melt butter
and brown very lightly. Add
sugar and salt. Mix and slowly
add 3 cups milk. Heat to almost
boiling point (180 degrees). Mix
remaining mUk with flour to
make a smooth paste. Using a
wire whisk, add to the hot mix
ture, stirring constantly until it
thickens. Remove from heat.
Beat the eggs and add I‘A cup of
hot pudding to the eggs. Mix then
add them to the rest of the pud
ding. Return to heat and cook for
2 minutes. Remove from heat
and add vanilla. Cool.
This pudding recipe has-been
Mom’s favorite to make for
Sunday dinner and now has
been passed on to us to enjoy.
My husband, David, and I,
and our 16-month-old daugh
ter, Roseanna live on a small
farm in northern lowa. We
grow a wide variety of produce
and hope to help establish a
new produce auction that has
been built last summer. We
have enjoyed the B-section for
many years and look forward
to more new recipes.
Vera Oberholtzer
Eima, lowa
WIENER CHOWDER
4 medium potatoes, cubed
1 pint com
1 small onion, chopped
1 tablespoon butter
4 hotdogs, thinly sliced
1 package (8-ounce) cream
cheese
1 quart milk
salt and peppertfrtkstc
In 3«quart saucepan combine
cubed potatoes and frozen corn
with some water. Cook until soft
(about 15 minutes). Fry onion in
butter, add hotdogs. Fry until
lightly browned. Add cream
cheese; stir until melted. Place all
ingredients in crockpot on high
for 1 hour or low for 2 hours.
A very good soup to come
home to for a quick Sunday
dinner. We have a great bless
ing from God to be able to
grow up in the country on a
dairy farm and then raise our
children on a dairy farm as
well.
We’re all enjoying the beau
tiful springtime after the cold,
snowy winter. Living in an area
where we can see all four sea
sons is another God-given
blessing.
Anna Musser
Manheim
EASY BAKED CORN
1 can creamed com
1 can whole kernel coin, drain
ed
8-ounce sour cream
6-ounce com muffin mix
legg
5 tablespoons melted butter
Mix all together and bake at
350 degrees for 45 minutes. Use a
8- or 9-inch pan.
Years ago / was a substitute
in the cafeteria at a local
school. Once a month all staff
would bring in a dish and ev
eryone would have lunch to
gether. This recipe was brought
in by one of the teachers and
has been a favorite of ours ever
since. When my two daughters
left home they both had this
recipe with them.
My husband and I operate a
dairy farm in Huntingdon
County.
Jean Cunningham
Huntingdon
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