Contest Entry Recipes Showcase Dairy Goodness
(Continued from Page B 14)
cracker crumbs. Drizzle with
melted butter. Bake uncovered at
350 degrees for 35-40 minutes or
until juices run clear. Makes 8-12
servings.
/ rely on this recipe alot for
Sunday lunch. I set the time
bake on the oven and it’s ready
when we come home from
church. The chicken is moist
and tender.
My husband. Sylvan, sells
equipment for an agriculture
business. We have three daugh
ters with one married and liv
ing in Tennessee. We have two
grandchildren, Leah (4 years)
and Patrick (2 weeks). I enjoy
clipping recipes from Lancaster
Farming and always look for
ward to dairy month.
Loretta Witmer
Womelsdorf
CREAM PUFF CAKE
1 cup water
1 stick butter
1 cup flour
4 eggs
1 (8-ounce) package cream
cheese, softened
2 packages (large) instant va
nilla pudding
3 cups cold milk
whipped topping
chocolate syrup
In saucepan combine water
and butter; bring to boil. Add
flour all at once, stirring it until a
ball forms. Remove from heat, let
cool 5 minutes. Beat in eggs, 1 at
a time. Spread dough in lightly
greased and floured 9x 13-inch
pan. Bake at 400 degrees for 35
minutes. Let cool.
Combine cream cheese, pud
ding mix and 1 cup milk. Beat
until smooth. Add remaining 3
cups of milk. Spread over crust.
Chill 15 minutes. Spread whip
ped topping over pudding layer,
drizzle chocolate syrup over the
top. Enjoy! Good on a not day!
This is a very easy dessert to
make for a refreshing treat. I
enjoy reading all the recipes in
your newspaper each week. I
live on a farm close to New
bare. I love the country life.
Although I work away from
home. Pm a grill cook at the
Shippensburg University. It’s
great to come home to the
“quiet” of the country. My four
granddaughters are the “light”
of my life. They are so full of
wonder at this age.
Jane Coheck
Newburg
ECLAIR CAKE
4 cups milk
1 cup sugar
Vi cup cornstarch
4 eggs, separated
1 teaspoon salt
1 tablespoon vanilla
Vi to 1 cup cream whipped
graham crackers
Scald IVi cups milk. In blend
er, blend sugar, cornstarch, salt,
egg yolks, and Vi cup milk. Stir
into scalded milk. Cook and stir
until thickened. Remove from
heat; add vanilla. Put plastic
wrap on top and cool. When cool
Jane Coheck’s four granddaughters are the “light” of
her life.
Loretta Witmer sends this photo. Front from left,
daughter Rachel Rudolph holding 2-week-old Patrick,
Leah Rudolph, Emily, and Loretta Witmer. Back from left,
son-in-law Bryan Rudolph, Sylvan, and Rhoda Witmer.
add beaten egg whites and Vi to 1
cup cream whipped.
Line 9x 13-inch pan with gra
ham crackers, spread half of pud
ding; another layer crackers; the
rest of pudding; another layer
crackers then frost.
Frosting:
3 tablespoons butter
V} cup cocoa
3 tablespoons com syrup
1 tablespoon vanilla
VA cup sugar
Melt over low heat, add sugar
and little water until spreadable.
Frost immediately while warm.
We live on a dairy farm
and milk around 60 cows. This
is one of our daughter’s favor
ite puddings. I enjoy looking at
the B-section of Lancaster
Farming.
Marilyn Huber
Myerstown
FAVORITE PUMPKIN PIE
8 eggs, separated
4 cups fine pumpkin
2Vi cup granulated sugar
4 tablespoons flour
2 teaspoons cinnamon
V* teaspoon pumpkin pie spice
4 tablespoons light baking mo
lasses
8 cups milk
Beat egg yolks and add fine
pumpkin. Sift together sugar,
flour, cinnamon, and pumpkin
pie spice. Add to egg yolk and
pumpkin mixture. Then add bak
ing molasses and milk. Then add
egg whites, beaten stiff, folding in
gently.
Pour into unbaked pie shells.
Bake at 350 degrees until almost
set. Will take about 35 to 45 min
utes. Depending on the oven it
may take longer.
Hello ... We like these pies.
It gives a lot. At times we just
make custard instead of pies.
There are II people at our
table. We all like to see what
recipes turn up. Thank you ev
eryone for your efforts. We live
on a 9-acre plot. So / can have
a large garden to play with.
Grace Shirk
Shippensburg
SOUR CREAM COFFEE
CAKE
4 cups flour
6 eggs
2 cups sugar
1 pint sour cream
Vi teaspoon salt
Vi pound butter
VA teaspoon baking soda
Cream butter and sugar. Add
eggs and beat thoroughly. Add
flour and dry ingredients alterna
ting with sour cream.
Pour Vi of batter into greased
tuber pan. Place a layer of top
ping then pour remaining batter.
Finish with a layer of topping.
Bake at 350 degrees for 60 min
utes.
Topping:
Vi cup brown sugar
1 cup nuts
2 tablespoons cinnamon
I was raised on a dairy farm
in West N.Y. My brother now
operates the farm and I have
gone to work at the Sorrento
Cheese plant. My family still
enjoys the farm aromas, such
as fresh mown hay, spring
rains, andflower blossoms.
Cindy Kihlmeier
Eden, N.Y.
CHEESE PIE APPETIZER
8-ounce shredded sharp Ched
dar
8-ounce shredded mozzarella
2 cups mayonnaise
1 medium onion, minced
1 can (4-ounce) chopped green
chiles
Mix and place in a 9-inch pie
pan. Cover with sliced pepperoni
and 'A cup sliced black olives.
Bake at 350 degrees for 25 min
utes. Chill and use crackers for
dipping.
Travels Well! We are great
cheese lovers and enjoy this dish
as a treat. You can use the fat
free mayo and “hot” chili pep
pers for variation.
We dairy farm in West N. Y.
along Lake Erie and have a va
riety of weather changes.
Joan Mammoser
Eden, N.Y.
OUR FAVORITE
EGG CUSTARD
6 eggs (separated)
3 pints hot milk
1 tablespoon vanilla
'A cup sugar
'A teaspoon salt
X A can condensed sweet milk
Combine egg yolks, hot milk,
vanilla, sugar salt, and sweet
milk. Beat egg whites very stiff
and add last.
Lancaster Farming, Saturday, June 14, 2003-815
Put custard mix in glass cups
or small casseroles then place
them in a cake pan 'A full with
water. Bake at 350 degrees for 'A
hour. Let sit in oven an extra 15
minutes until firmly set after
oven is turned off.
The custard makes a nourish
ing treat for the children and is
nice and smooth for the baby.
We live on an 80-acre farm
in Lititz. We milk approxi
mately SO dairy cows and raise
alot of hay for haylage. We
also have a small shop where
we sell vegetables, fresh flow
ers, etc. The children can help
when school’s out. We enjoy the
Lancaster Farming recipes very
much. With a family of 10
(Raymond, 12 years, Mary
Grace, II years, Marian, 10
years, Wilmer, 8 years, Linda,
6 years, Reuben Lee, 5 years,
Rosanna, 3 years, and Jacob
Allen, VA years) it’s a chal
lenge to keep the cookie con
tainer from being empty. I have
clipped alot of recipes and
bound them in a scrapbook.
Thanks to Lancaster Farming
for all the effort!
Susan Stoltzfus
Lititz
SALSA MACARONI AND
CHEESE DISH
1 pound ground beef
1 jar (16-ounce) salsa
1 3 A cups water
1 package (7-ounce) elbow
macaroni uncooked
3 A pound (12-ounce) velveeta
cheese
Brown meat in a large skillet;
drain. Stir in salsa and water,
bring to a boil. Stir in macaroni,
reduce heat to medium-low;
cover. Simmer 8 to 10 minutes or
until macaroni is tender. Add
cheese and stir until melted.
Makes 4 to 6 servings.
Note: I use homemade salsa
and sometimes cook the macaro
ni first. We really love this dish.
We live on a dairy farm in
Lancaster County. We enjoy all
of the recipes in Lancaster
Farming. We wish everyone a
safe and happy summer.
GRANDMA’S BUTTERMILK
PIE
Vi cup sugar
2 tablespoons flour
3 egg yolks
3 tablespoons melted butter
2 tablespoons lemon juice
1% cup buttermilk
3 egg whites
dash salt
Combine sugar, flour, and salt.
Add beaten egg yolks, melted
butter, and lemon juice. Mix well
and stir in buttermilk. Fold in
stiffly beaten egg whites. Add
little cinnamon.
Pour into unbaked 8- or 9-inch
pie shell. Bake at 425 degrees for
25 minutes.
Grandma used to bake a de
licious cheese pie for her 16
children and grandchildren.
Not until I was married and re
quested the recipe did I find out
it was Buttermilk Pie.
Since no one in the family
liked buttermilk. Grandma and
mother just called it Cheese
Pie. It tastes just like a cheese
pie. Today my grandchildren
like Grandma's Cheese Pie but
do not like buttermilk. Some
day I’ll give them the recipe.
Bunny Dempsey
Schwenksville
ITALIAN CREPES
Vh cups milk
1 cup and 2 tablespoons flour
3 eggs
dash salt
Mix all together very thor
oughly. Use a seasoned 8-inch
cast iron frying pan. Melt a small
amount of butter till hot but not
browned and pour about 2 table
spoons batter into pan. Lift from
heat and rotate pan so batter cov
ers whole surface. Return to heat
and let cook till lightly browned
and turn with spatula and repeat.
Place on saucer and continue
same procedure, including a dab
of butter till batter is all. Makes
about 22 creps. Interlace crepes
on saucer with waxed paper.
Filling:
Vi pound Italian sweet sausage
(casing removed)
15-ounce container of whole
milk ricotta cheese
1 package frozen spinach,
chopped fine
1 egg yolk
/} cup parmesan cheese
salt and pepper to taste
3 A cup shredded provolone
cheese
small package shredded moz
zarella cheese
2 tablespoons spaghetti meat
sauce
Cook sausage, breaking into
small pieces. Drain oil from
meat. Set aside. Cook spinach
and squeeze liquid out. Set aside.
Mix ricotta and egg yolk togeth
er. Add spinach, parmesan
cheese, provoloue cheese, sau
sage, salt, and pepper. Add 2 ta
blespoons sauce and mix well.
Lay a crepe on flat surface and
place a heaping tablespoon of fill
ing in center. Put a little
shredded mozzarella on top of
filling. Wrap the crepes long
sides around filling and fold in
short ends. Do all crepes.
Spread a thin layer of spaghet
ti meat sauce on bottom of bak
ing dish. Lay crepes on top of
sauce making sure folded edges
are on bottom. Cover with nice
layer of sauce and bake at 350
degrees about 35-40 minutes.
Sprinkle a little parmesan cheese
on top before serving.
My family and company
love lasagne but these crepes
have moved to number 1. The
recipe is from a friend who was
a customer of mine while / was
waitressing.
Alta Horst
Ephrata
Shirley Orfanella
Quanryville
BLENDER PUMPKIN PIE
1 cup milk
A cup cream
1 cup brown sugar
VA cup pumpkin or squash
1 tablespoon flour
1 teaspoon vanilla
Vi teaspoon salt
'A teaspoon ginger
'A teaspoon allspice
1 tablespoon cinnamon
2 eggs
19-inch pie shell
Put filling ingredients into
blender in order given and beat
until smooth. Pour into unbaked
pie shell. Bake at 350 degrees for
45 minutes until done. Serve with
whipped cream or ice cream.
This is our favorite pumpkin
pie. Using fresh pumpkin is al
ways the best but in the fall I
freeze the extra pumpkins and
this makes delicious pumpkin
pies and desserts for all winter
long.
We have 5 children, 2 boys,
Matthew (13 years), Mervin
Lee „ years) and 3 girls,
Louise (11 years), Lillian (7
years), and Annalisa (2 years).
We live in Penn Van, N. Y. on a
dairy farm. We enjoy reading
the Lancaster Farming.
Alma Zeiset
Penn Yan, N.Y.