812-Lancaster Farming, Saturday, June 14, 2003 Contest Entry Recipes Showcase Dairy Goodness (Continued from Page B 6) / can still remember the fun and taste of hand erased ice cream we sometimefate by candle light. We likea to make shadow pictures with our fin gers. In the winter we some times used snow for ice. Mmmm. I just remembered that delicious treat of hot chocolate after sledding or skating. Have a happy summer and enjoy your milk everyone. Mary Gamian Elliotsburg JIMMY CARTER DESSERT Crust: 2 cups flour Vi cup butter V* cup chopped nuts Second layer: 1 cup confectioners’ sugar V* cup peanut butter 1 package (8-ounce) cream cheese, softened 1 container (8-ounce) cool whip Third layer: 1 large package instant choco late pudding 1 large package instant vanilla pudding 3 cups milk CRUST: Mix crust ingredients together and put into 9x 13-inch i pan. Bake at 350 degrees for 15 minutes. Cool. SECOND LAYER: Cream to gether ingredients and put on crust. THIRD LAYER: Beat ingredi ents together and place on top of second layer. Chill. Garnish with additional whip ped topping, if desired. My husband’s name is Isaac and we have a 10-month-old son named Moses. This is a de licious dessert for anybody to enjoy. We had lived on a farm for 2 years. Now we moved to a smaller house. My husband does carpenter and concrete work. We jenjoy this kind of lifestyle. It’s so nice to live in the country. Sarah Ann Esh Myerslown LEMON SPONGE PIE 1 cup sugar 3 tablespoons flour 3 tablespoons butter, melted 3 eggs grated rind and juice of one lemon 1 cup milk Separate eggs and beat egg whites until thick. Set aside. In mixing bowl, mix sugar, flour, butter, egg yolks until well blended. Add grated rind and juice of lemon, mix well. Add milk, mix. Fold in beaten egg whites. Pour into unbaked 9-inch pie shell. Bake at 350 degrees for 35 minutes or until set and nice and brown. This is one of our favorite pies. Hope you enjoy it as much as we do. / grew up on a farm and still like living in the country. Doris Brenlze Shippensburg ‘ CHOCOLATE PEANUT ICE CREAM DESSERT 1 cup vanilla wafer crumbs Vi cup finely chopped peanuts V* cup butter 2 tablespoons confectioners’ sugar 6 cups any flavor ice cream Filling: 1 package (3-ounce) cream cheese V\ cup crunchy peanut butter Vi cup sugar 'A cup mUk '/: cup whipped cream Line the bottom and sides of a 9x5x3-inch loaf pan with alumi num foil. Combine first four ingredients. Press half of it into the bottom of the pan. Freeze 15 minutes. Spread half of ice cream over the crust. Freeze one hour or until firm. Meanwhile beat cream cheese and peanut butter in a mixing bowl. Add sugar and milk. Fold in whipped cream. Spread over ice cream. Freeze one hour or until firm. Spread with remain ing ice cream. Pan will be full. Press remaining crumb mix ture on top and freeze overnight. Remove from freezer 10 minutes before serving. Using foil remove loaf from pan and use serrated knife to cut into slices and serve. Rebecca Seller Quanyville MANICOTTI 1 package large shells 1 pound ricotta cheese 'A cup cottage cheese 'A cup grated parmesan cheese 'A teaspoon salt '/: teaspoon garlic powder (op tional) 2 eggs chopped onion or some onion flakes (optional) 1 package (10-ounce) chopped spinach, thawed and squeezed to drain jar of spaghetti sauce 8-ounce bag mozzarella cheese Heat oven to 350 degrees. Cook pasta shells as directed and drain (try undercooking shells by a few minutes. It will help prevent splitting when you fill them). Mix ingredients except spaghetti sauce and fill shells. Place in pan and pour spaghetti sauce over top and sprinkle with mozzarella cheese. Cover and bake about 25 minutes or until hot and bubbly. Makes about 7 servings. We have a dairy farm in Bradford County and grateful for the opportunity to farm and live in such a beautiful area. Our two children are now grown and married and have given us five wonderful grand children who enjoy their farm visits. Anita Whipple Towanda BLUEBERRY SWIRL DELIGHT Layer One: VA cup flour Vi cup butter 1 cup chopped pecans Layer Two: 1 cup whipped cream 1 cup powdered sugar 1 8-ounce package cream cheese Layer Three: 2 cups milk V* cup sugar 2 eggs, separated 1 teaspoon vanilla 2 tablespoons flour 2 tablespoons cornstarch 1 tablespoon butter VA cup blueberries Mix ingredients for layer one and press into a 9x13x2-inch pan. Bake at 325 degrees for IS minutes. Beat together layer two and spread over cooled crust. For layer three bring 2 cups milk and sugar to a boil; then add the flour and cornstarch that you have moistened with another 'A cup milk and the 2 egg yolks. Cook until thickened, stirring constantly. Remove from heat, add butter and vanilla. Cool. Stir in blueberries and spread on cream cheese layer. Set in refrig erator for 30 minutes. Top with whipped cream and garnish with blueberries. Makes 10-12 serv ings. I come from a family of five girls and three boys, two nieces, and two nephews, plus my par ents and two brother-in-laws. / enjoy baking and this is a fa vorite for our family especially for my brothers! We live on a farm and my oldest brother also bought a farm about half a mile from our place. Although he still lives here with the rest of us we’ve lived on a farm ever since Dad and Mom married in 1972. So all us children did our share of chores and different activities of field work. I’m glad I had the privilege to live on a farm. I’m looking forward to the recipes you’ll publish in June! Arlene Yoder Munnsville, N.Y. CAPPUCCINO 8 cups milk 6 tablespoons chocolate syrup VA tablespoons instant coffee granules 5 tablespoons brown sugar 2 teaspoons vanilla Cook all the ingredients to gether except vanilla until hot; then add vanilla. Pour into mugs. Garnish with whipped cream. We live on a dairy farm. We have four children, Jolene (9 years), Leonard (7 years), Jan ette (3 years), and Randall (8 months). I always look forward to looking at the B-section as my favorite hobby is cooking and baking. Anna Mae Homing Mifflinburg MOTHER’S CHOCOLATE CAKE 2 cups sugar 'A cup butter 2 eggs A cup milk 2 cups flour 'A cup cocoa 2 teaspoons soda 1 cup boiling water 1 teaspoon vanilla Mix sugar and softened butter. Add eggs. Mix in milk. Combine flour and cocoa. Add a little at a time. Add soda to boiling water. My Mom and I like to use coffee instead of boil ing water. Mix into batter. Add the vanilla. ■ Bake at 350 degrees for about 35-40 minutes in two round cake pans. Grease and coat with flour before adding cake mix. I usually use a white icing. I prefer baking over cooking. Cindy Eshleman Jonestown FROZEN BERRY FLUFF 2 cups (1 package) crisp gra ham crackers 5 tablespoons butter 2 egg whites 1 tablespoon vanilla 1 cup heavy cream, whipped 1 cup sugar 2 cups fresh berries (raspber ries, blueberries, or straw berries) Mix cracker crumbs and but ter. Press into bottom of buttered 9x 13-inch pan. Bake at 350 de grees for 8 minutes. Beat egg whites and vanilla slightly in a large bowl. Gradu ally beat in sugar and berries. Beat at high speed 12-15 minutes. Mixture is fluffy and has large volume. Fold in whipped cream, spread over crumb crust. Freeze overnight. We enjoy all the recipes fea tured in Lancaster Farming. We farm SO acres of mixed crops, raise heifers, and milk a family cow plus have some chickens for our own eggs. We have eight children, Roy who does house framing, Anita who teaches fourth to eighth grade, Paul 111 who helps his oldest brother, Lucirose who helps around home, Dana, Doris, and Andrew who are in school and Emily age 2'A years who keeps everything exciting around here. We look forward to a won derful busy summer. Lucy Weaver Lewisburg Cliff, Pat, Bobbie, and Becky Black love fanning in New Jersey. CHEESY CHICKEN SOUP 3 cups chicken broth 2 cups diced potatoes 1 cup diced carrots 1 cup diced celery Vi cup onion '/«cup butter 'A cup flour 2 cups milk 2 cups diced cooked chicken 2 cups cheddar cheese Cook potatoes, celery, carrots, and onion in chicken broth. Make a white sauce with butter, flour, and milk. Add chicken and cheese to white sauce then com bine with first ingredients. Add salt and pepper to taste. Heat until hot (do not boil). Grace Zimmerman East Earl CHICKEN CORN k CASSEROLE V\ cup butter 'A cup flour V* teaspoon salt V* teaspoon pepper 2 cups milk 2 cups diced cooked chicken 2 cups frozen com (thawed) 'A cup bread or cracker crumbs 1 tablespoon butter Melt butter; stir in flour, salt, and pepper. Gradually add milk, stirring constantly until thick. Add chicken and com; stir until well combined. Pour into baking dish. Melt 1 tablespoon butter. Pour over crumbs. Sprinkle over casserole. Bake at 350 degrees for 1 hour. My husband, James, and I live on Bethany , Children’s Home Farm. We have three children, Carolyn (6 years), Rhoda (4 years), and Nelson (21 months). We are milking 47 cows and enjoy farm life. Edith Homing Womelsdorf DIRT PUDDING 3 cups milk 2 (3-ounce) package vanilla in stant pudding 1 8-ounce package cream cheese 1 8-ounce whipped topping 1 12-ounce package oreo cook ies, crushed In a large bowl, mix milk and pudding; chill until set. Remove from refrigerator and add cream cheese and whipped topping. Beat well. In a 13x9-inch pan place 'A of the crushed cookies; place pud ding mixture over cookie layer and top with remaining crushed cookies. Chill. Betsy Derstine Mansfield CRUSTLESS SPINACH QUICHE 2 10-ounce packages frozen chipped spinach 6 eggs 1 pound sharp cheddar cheese 1 pound small curd cottage cheese 6 tablespoons flour 'A stick butter salt and pepper to taste Thaw the spinach completely and drain very well. I use “clean” hands to press it against the sides of a very small holed colander. After it is drained well, place it in a large mixing bowl and set aside. In a small bowl whisk the eggs till lightly whipped and add to the spinach. Cut the Cheddar cheese into 'A- 3 /*-inch cubes and add to the spinach mixture and stir well. Add the remaining in gredients and mix well. Spray a 9* 13-inch baking pan lightly with a baking spray. Spread mixture evenly in the pan and bake at 350 degrees for 40 minutes. The center will be soft and firm. Cut into squares and serve hot. It is one of our favor ites. The girls look forward to it when they come home and espe cially on holidays. We are Cliff, Pat, Bobbie, and Becky Black. Cliff grew up on a farm in western Pennsyl vania. We married and moved to New Jersey, He has managed two farms consecutively for a total of 26 years. He raises Polled Hereford cattle and Dorset sheep and grows 250 acres in crops. Pm a kindergarten teacher in a daycare center. / enjoy craft ing, flea markets, and antiqui ng- Our oldest daughter Bobbie graduated from the University of Delaware last year with a degree in fashion merchandiz ing, She lives in Delaware and is an assistant manager at a re tail store. Our second daughter, Becky, just finished her third year at Kutztown University and plans to be an art teacher. I was a 4-H leader for 14 years and both girls were very involved in 4-H. Their project areas were cooking, crafts, sew ing, and sheep. My husband would not be happy doing anything else. The girls and / enjoy the quiet peaceful place we live. Our home is very country. People come to visit and say that when they come down our lane it’s like entering another world. We love “our” world and wouldn’t want it any other way. Patricia Black Somerville, NJ. (Turn to Page B 14)
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