814-Lancaster Farming, Saturday, June 14, 2003 Contest Entry Recipes Showcase Dairy Goodness (Continued from Page B 12) FRENCH RHUBARB 2 eggs 2 cups sugar 2 teaspoons vanilla 4 tablespoons flour 4 cups rhubarb Topping: V? 2 cups flour 2 A cup butter 1 cup brown sugar Clean and dice rhubarb. Mix by hand all the other ingredients. Pour over rhubarb and mix well. Grease 9x 13-inch cake pan. Put into bottom of pan and pat even ly- Mix topping ingredients until crumbly and toss over rhubarb mixture. Bake at 350 degrees for 30-40 minutes or until golden brown. Serve warm with milk. This is one of our favorite rhubarb recipes. We live on a dairy farm so we have plenty of milk and often have cobblers for a quick and refreshing de sert. We enjoy all the recipes and look forward to trying the new ones. Marion Martin Dry Run CHEDDAR CHOWDER 2 cups water 2 cups diced potatoes 1 cup diced carrots Vi cup diced celery 'A cup chopped onion 1 teaspoon salt 'A teaspoon pepper White Sauce: ‘A cup butter 'A cup flour 2 cups milk 2 cups grated cheese or Ched dar powder 1 cup cubed ham Cook vegetables in salt water for 10 to 12 minutes. Make white sauce; add cheese and meat. Add to vegetables that have not been drained. Heat through. This soup is easy to make and we love it. Good luck and hope you have a good summer. Esther Mae Burkholder Shippensburg HOMEMADE ICE CREAM 4 cups milk, scalded 2 tablespoons gelatin dissolved in 1 cup cold water 1 cup sugar H teaspoon salt 'A teaspoon vanilla Mix together and freeze in shallow pan. When ready to serve add 1 to 2 cups milk and beat till fluffy. This is an easy and fast reci pe. Have a safe and happy summer! Charlene Snyder Reinholds CHICKEN CORDON BLUE Vi cup milk 1 can cream of chicken soup 3 stalks celery onion to taste Vi cup butter 2 eggs 2 cups milk 1 (12-ounce) bag bread cubes 2-3 cups cooked cubed chicken Vi to 1 pound chipped ham slices of American or Swiss cheese Mix together Vi cup milk and soup and set aside. Saute celery, onion, and butter until soft. Beat together eggs, milk, and bread cubes. Add celery mixture to this mixture. Layer in 9x 13-inch pan: cover bottom of pan with Vi the soup mixture, cooked chicken, ham, and cheese, then the filling mix ture. Spread rest of soup mixture on top. Bake at 350 degrees for 1 to I'A hours. This is a recipe we all enjoy and it doesn’t take long to throw together. We live on a dairy farm in Lititz and have four youngsters aged 10 months to six years. We all enjoy life on the farm! Carolyn Hurst Lititz The children of Lonnie “Will" and Norma Swanger, Leb anon, back row from left are Drew Bausher, 12; and Dan ielle Bausher, 11; front row from left are Emily Swanger, 2; and Doris Swanger, 14 months. HOT MILK CAKE 4 eggs 1 cup sugar 1 cup brown sugar 2Vi cups flour 1 teaspoon vanilla VA cup milk 10 tablespoons butter 2A teaspoons baking powder In a mixing bowl, beat eggs at high speed until thick, about 5 minutes. Gradually add sugar, beating until mixture is light and fluffy. Combine flour and baking powder; add to batter with vanil la and beat at low speed until smooth. In a saucepan, heat milk and butter just until butter melts, stirring occasionally. Add to bat ter, beating until combined. Pour into greased 13x9x2-inch baking pan. Bake at 350 degrees for 30 to 35 minutes or until cake tests done. Cool on a wire rack. Makes 12 to 16 servings. Linda Miller New Smithville DARVIN’S CHEESY CHICKEN CHOWDER 3 cups chicken broth 2 cups diced, peeled potatoes 1 cup diced carrots 1 cup diced celery x h cup diced onions V/i teaspoons salt l A teaspoon pepper Va cup butter 'A cup flour 2 cups milk 2 cups shredded cheese 2 cups diced cooked chicken In a 4-quart saucepan bring chicken broth to a boil. Reduce heat and add potatoes, carrots, celery, onions, salt, and pepper. Cover and cook 15 minutes or until vegetables are tender. Meanwhile melt butter, add flour and mix well. Gradually stir in milk. Cook over low heat until slightly thickened. Stir often. Stir in cheese. Cook until melted. Add to broth along with chicken. Cook and stir over low heat until heated through. My son-in-law, Darvin Mar tin from Lancaster shared this recipe with us. It is one of his favorites and now / would like to share it with you. Hope you enjoy it also. Linda Christman Greencastle HAMBURG FILLING CASSEROLE 'A pound butter 3 pieces celery 1 small onion 1 Vi quart bread cubes 2 eggs 'h cup milk 1 pound hamburg or ground veal 1 can cream of mushroom soup Melt butter and add diced cel ery and onion. Mix together bread cubes, beaten eggs, and milk. Brown meat, add salt and pepper to taste. Put 3 layers fill ing and 2 layers of meat in a ca serole dish. Pour mushroom soup on top. Bake at 350 degrees for 1 hour. We are a farming family from Snyder County. We moved here from Lancaster County three years ago and we love the ruralness of the area. The Lord has blessed us with five sons and one daughter, Jordan (17 years), Russell (IS years), Alis sa (13 years), Evan (11 years), Joseph (9 years), and Thomas (7 years. My husband, Eugene, and sons feed veal calves. Our family uses lots of dairy prod ucts year round Janice Burkholder Richfield FROSTED CRANBERRY RELISH 1 package unflavored gelatin 2 3-ounce packages raspberry jello gelatin 2 cups boiling water 12-ounces fresh or frozen cran berries 2 cups sugar Vs cup orange juice 1 20-ounce can crushed pine apple in juice 1 teaspoon grated orange peel (optional) Topping: 1 3-ounce package cream cheese, softened 2 cups cool whip 1 cup mini-marshmallows In large pan, dissolve jello in boiling water, set aside. Ground or chop (food processor) cranber ries. Stir cranberries and remain ing gelatin ingredients into dis solved jello mixture. Pour into dish and refrigerate until Arm (6 hours or overnight). Beat cream cheese until light and fluffy. Add cool whip and beat to combine. Bob and Naomi Gochenaur live in Willow Street. Fold in marshmallows. Spread over jello mixture. Refrigerate until ready to serve. This recipe came from my mother. Our families enjoy this at Thanksgiving and Christ mas, but it can be made any time of the year. I am employed as a secretary by the Lebanon County/Penn State Cooperative Office in Lebanon. My husband, Lonnie “Will”, is a milk tester for Dairy One and tests in Leba non, Berks, and Schuylkill County. My children. Drew (12 years), Danielle (II years), Emily (2 years), and Doris (14 months) keep me very busy as a working mother. Pm always looking for quick and easy rec ipes for my family. I like to try new recipes and enjoy the Lan caster Farming B-section. Norma Swanger Lebanon CREAMY CAPPUCCINO 1 cup dry milk l'/2 cups sugar 2 cups flavored powdered cof fee cream 1 cup instant flavored coffee Use the amount that suits you best in your favorite mug of hot water. Make sure you share some with a friend to make it taste even better. I enjoyed this at a friends New Years Eve party and have been using it ever since. My husband, Bob, and I are no longer farming which we do miss. Bob works at Hoober Inc. and / work parttime as a book keeper. Lawn and garden work have kept us busy this spring. We are enjoying the rain that keeps things green and growing. Our family includes four chil dren and their spouses and II grandchildren. Naomi Gochenaur Willow Street ' GRANOLA BARS 3 [ A cups toasted oatmeal 6 cups rice krispies 1 cup crushed graham crackers Vi cup milk chocolate chips Vi cup raisins V/i pound marshmallows Va cup butter Va cup oil Vi cup light com syrup or honey 'A cup peanut butter M&M’s if desired Melt marshmallows and butter in heavy kettle, add oil, com syrup, and peanut butter. Mix over low heat until smooth. Pour mixture over dry ingredients and stir well. Press into greased 9x 13-inch pan. Cut into bite sized bars when cool. Delicious served with a glass of milk! We enjoy life on a dairy farm! Over the winter months I’m especially glad to take the children out in the bam for some fresh air and to get rid of their excess energy. My hus band and I also enjoy the time spent working together during choretime. I always look forward to the June issues of Lancaster Farm ing as / enjoy cooking and baking. Lorrene Zimmerman DANDELION SALAD 4 cups dandelion 2 tablespoons oil VA tablespoons flour l A teaspoon salt 2 tablespoons sugar 1 egg 'A cup vinegar 2 cups milk 3 hard boiled eggs 5 slices fried bacon Wash dandelion thoroughly several times. Chop into small pieces. Heat the oil in saucepan. Mix flour, salt, sugar, 1 egg, vinegar, and milk. Stir until blended. Then cook in oil till it thickens. Cool slightly before mixing light- ly with the dandelions. Garnish with chopped hardboiled eggs and bacon. We live on a small dairy farm close to Morgantown, I enjoy reading the B-section in Lancaster Farming. CHICKEN CASSEROLE 4 hard boiled eggs, chopped '/: pound grated white Ameri can cheese Vi green onion, chopped 2 cups macaroni, uncooked 2 cups milk 2 cups cooked turkey, chicken, or tuna, chopped 2 cans cream of mushroom soup Combine ingredients in large casserole. Refrigerate overnight. Bake at 325 degrees for V/i hours. Hello to all Lancaster Farm ing readers. We live on a dairy farm just outside Kutztown. We have four children Elva Jane (6V2 years), Curvin (5 years), Jonathan (J'A years), and Ruth Ann (I year). / appreciate the privilege of being able to cook for our family with our own dairy products. This casserole is our favorite for Sunday noons. During the winter I like to put it in the oven of our kitchen range. Usually it’s Just right til we come home from church. May you all have a healthy and happy summer, Anene Zimmerman Kutztown BROCCOLI AND CAULIFLOWER SUPREME 1 can cream of mushroom soup 1 (8-ounce) package cream cheese Vi cup butter 1 (10-ounce) package of broc coli 1 (lOrouncc) package of cauli flower 1 cup shredded Cheddar cheese Melt cream cheese, butter, and soup in small saucepan. Cook to* gether brocolli and cauliflower until just tender, follow package directions. Put drained broccoli and cauliflower in a 2-quart dish. Pour the soup, cream cheese, and butter over the vegetables. Top all with Cheddar cheese and stir gently. Cook at 350 degrees for 30-45 minutes. I have also cooked this recipe over the stove when in a hurry. This is a favorite recipe of my family. We love to find new recipes and try them out. My son Colby (12 years) is an avid fisherman and hunter along with my husband, Steve. My daughters Lindsay (10 years) ana Kelsey (8 years) also like to fish and spend time out doors. We are very busy with sports, school, work, and church. Since I grew up on a farm I like to cook homemade dishes and use foods that / canned for recipes. We have an excavation business but I think our children keep us the busi est Thanks for all the good recipes that have been sent in over the years. Lititz CHICKEN BREASTS WITH CRUMB TOPPING 3 boneless skinless chicken breasts cut in 4 pieces 1 pint sour cream 1 tablespoon Worcestershire sauce or taste preference V/2-2 cups crushed-cheese nip crackers Vi cup butter, melted Pound each piece of chicken until flat. Dip in sour cream making sure each piece is well coated. Refrigerate over night or 8 hours. Place chicken in 9x 13-inch baking dish and cover with (Turn to Page B 15) Ruth Ringlet Narvon Sue Hurley Newville
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