814-Lancaster Farming, Saturday, June 21,2003
Add Dairy To Your Diet With These Contest Recipes
(Continued from Page B 12)
CHERRY CHEESE BARS
Crust:
1 cup walnut pieces, divided
VA cups flour
'A cup firmly-packed brown
sugar
'A cup flaked coconut
'A cup butter
V* cup shortening
Filling:
1 package (8-ounce) cream
cheese, softened
2 A cup sugar
2 eggs
2 teaspoons vanilla
1 can (21-ounce) cherry pie fill
ing
Chop Vi cup nuts coarsely; set
aside. Chop remaining nuts fine
ly. Combine flour and brown
sugar. Stir in butter and shorten
ing until fine crumbs. Add finely
chopped nuts and coconut. Re
move 'A cup; set aside. Press re
maining crumbs in a greased
9x 13-inch pan. Bake at 350 de
grees for 12-15 minutes.
Meanwhile beat cream cheese,
sugar, eggs, and vainlla until
smooth. Spread over hot baked
crust. Return to oven and bake
15 minutes longer. Spread pie
filling over cheese layer. Combine
reserved nuts and crumbs. Sprin
kle over cherries. Bake additional
15 minutes. Cool and cut into
bars.
We enjoy these bars very
much! They taste like cheese
cake. I enjoy working with rec
ipes and using dairy products. I
five at home on a dairy farm
which we farm and also have
two broiler hoiises.
LADYFINGER
CHEESECAKE
2 packages (11.1-otmcCi eaclf)
" rtb-bake dieesccake mix r
2 A cup butter, melted
'A cup sugar
It
■ers(2s*oookie«y o.'j)
1 padkhge (Souriee)';.dream
cheese,softened > » r( >
3 cups Cold ntikvdividcd
1 carton (12-ounce) frozen
whipped topping, thawed
1 can (21-ounce) raspberry pie
filling or flavor of your
choice
In a bowl, combine contents of
crust mix packages, butter, and
sugar. Press onto the bottom of
an ungreased 10-inch springform
pan. Arrange ladyfingers around
edge or side of pan.
In a mixing bowl, beat cream
cheese and V 2 cup milk until
smooth. Gradually beat in re
maining milk. Add contents of
filling mix packages; beat until
smooth. Beat on medium speed
for 3 minutes. Fold in whipped
topping. Pour over crust. Cover
and refrigerate for at least 1
hour. Top with pie filling. Re
move sides of pan before serving.
Makes 12 servings.
/ appreciate looking at all
the different recipes that are
submitted during the month of
June. Thanks for sharing these
recipes with us.
Roy and I (along with our
three children) operate a
100-acre dairy farm and milk
between 60-65 cows. Renae,
21, will be a senior in college
this fall, Ryan, 19, works for us
on the farm and also for his
uncle, and Reuben, 16, also
works on the farm and will be
a junior in high school this
fall. What a blessing it has
been to raise our family on the
farm. Renae and I go to market
3-4 days a week. That keeps us
very busy trying to keep food
prepared and baked goods
around, plus all the other
house/yard work that is here. I
have a very small garden and
plant sweet corn in the field for
freezing.
It has been a challenging
year with low milk prices and
the wet month of May that we
just came through. God is
faithful and always has and
will provide for us. Have a
blessed summer.
ICE CREAM PIZZA
Vi cup sugar
2 tablespoons butter
2 tablespoons water
VA cup chocolate chips
2 eggs
1 teaspoon vanilla
Vi cup flour
'A teaspoon baking soda
teaspoon salt
Topping:
1 to VA quart vanilla ice
cream, softened
1 cup whipped topping
caramel topping, mini 'choco
late chips, toffee bits, or any
ice cream toppings
In a small saucepan, bring
sugar, water, and butter to a boil.
Remove from heat and stir in
chocolate chips until melted.
Beat eggs and vanilla. Add choc
olate mixture. Pour into a 12-inch
pizza pan. Bake at 350 degrees
for 12-15 minutes or until a
toothpick inserted near center
comes out clean. Cool, then
freeze.
After crust is frozen, top with
layer ice cream, whipped top
ping, and toppings. Freeze. A
brownie mix for a 9x9-inch pan
can be used with excellent results.
Also, other ice cream flavors can
be used.
We live on a dairy farm in
the Mill Creek Valley south of
New Holland, with my. hus
band’s parents. We.have three
children, ages JQ months, 3,
and 5. When my. husband isn!t,
helping witkitilwes,. andfwld -
work, he repairs tractors and
other farm equipment. , .
v- NeW\H°Hana.
BLUEBERRYBARS
Crumb " l '
Sharon ReifF
Mifihnburg
} A cup butteri softened
1 cup brownsugar, packed
VA cup flour.' ’ "
Vi teaspoonsalt' ’
Vi teaspoon baking soda
1 'A cup oatmeal
Filling:
2'A cups blueberries
Vi cup sugar
2 tablespoons cornstarch
1 cup water
1 tablespoon lemon juice
Icing:
1 cup powdered sugar
'A teaspoon cinnamon
tablespoon milk
Cook filling ingredients over
low heat stirring constantly until
thick. Set aside to cool.
To make crumbs, mix butter
and sugar together. Add sifted
dry ingredients then oats. Press
half of this mixture into buttered
9x 13-inch pan. Spread filling on
then put on remaining crumbs.
Bake at 350 degrees for 35 min
utes or until nice and brown.
Combine icing ingredients and
drizzle over.
We really like these bars.
Sometimes I use raisins instead
of blueberries which is also de
licious. We live on a 134-acre
farm and milk 35 cows. We
have three children, Regina (4
years), Lavem (2 years), and
Leonard (7 months). Have a
great summer!
Alice Weaver
Canondalgua, N.Y.
ASPARAGUS CHOWDER
4 cups sliced asparagus
2 cups diced new red potatoes,
unpeeled
'A cup butter
'A cup flour
3 cups milk
1 cup cheddar cheese
1 bunch scallions, sliced
salt and pepper
Ruth Ann Bender
Cochranville
4 cups flour
4 teaspoons baking powder
1 cup shortening
■ l‘easpw^ G . r ,y ;
. 4 tablespoons sugar, , if Vj ,
Icupi* „ * '
\2 apples .cored, peeled^pnd
~ , . bo. ,
§yrup : ' I ,j, ; >
2 cups
l fiHP( butter
v 1 cup water
1 Combine flour, baking powder,
shortening, salt, sugar, and milk
to make a dough. Roll dough and
place apple halves on individual
dough squares and pull dough up
to cover apple half. Bake at 375
degrees for 45 minutes.
To make syrup combine ingre
dients and bring to boil. Pour
syrup over dumplings. Serve with
lots of milk.
parsley
Steam asparagus and cook po
tatoes. Melt butter and whisk in
flour and milk. Cook until thick
ened. Reduce heat and add
cheese. Stir until melted. Add as
paragus, potatoes, scallions, salt,
and pepper. Simmer for 5 min
utes, but do not boil. Serve gar
nished with parsley.
I hope the readers will like
this recipe.
As far as myself. Pm involv
ed with the Berk’s Visiting
Nurse Association in their hos
pice program. I enjoy it very
much. My only hope is if there
is anyone out there with extra
time they do not know what to
do with is to get involved. Vol
unteering is the keyword,
I have four grandchildren,
Chris (12 years), Stephanie (10
years), Brandon (5 years), and
Alicia (3 years). I am secretary
at my church for 43 years. Pm
active in the choir, council, and
social ministry. Pm also a Sun
day school teacher for several
years.
/ have three children, Lori
Spatz, Tom Stitzel, and Todd
Stitzel. Lori is married to Allen
Spotz and they live in Dryville.
Chris and Steph belong to
them. Todd is married to the
former Tara Stitzel and Bran
don and Alicia belong to them.
They live in Kutztown. Tom
lives at home with us.
Remember get involved with
something whether it be
through an association or your
church. Please keep up the
good work with the Lancaster
Farming paper. '
PhylKs Stitzel
Kuitztown
V » I
My husband, Joe, and I have
farmed in Clinton County since
1954. Our valley is called
Sugar Valley. A sweet place to
Sydney, 6, (center), and 2-year-old twins Amelia (left)
and Anna (right), enjoy growing up on their parents, Sam
and Lori Bowen’s Virginia farm.
Some members of Doris Heggenstaller’s family gather
for Christmas 2002.
live. We raise com and hay.
Much of our hay is sold to our
Amish neighbors.
We are members of the Sugar room for it, even when you are
Valley Church of the Brethren, filled to the gills, because it
/ enjoy our church quilting me i ts i nto those tiny spaces,
group, “Sisters of the Needle,” This is a S{dad t h a i my mother
which meets each Tuesday, had i nvent ed instead of using
Money from the sale of our the mual whipped cream in a
qui ts is gtven to the Disaster gela(in ’ sala / y The pud ding
Relief Auction. • ,7 t he extra nutrition and
Dons Heggenstejler adding f he whipped
* egg whites gives it that light
GRANDMA DINSMORE’S and “airy” taste. It is requested
WHIPPED SALAD many times for special occa
-2 cups water sions and for our regular week
-1 box (6-ounce) flavored gel- !y mea i & /, has become a fami
atin (orange, peach, cherry, [ y tradition, and I now make it
or strawberry) /„ memory of mom, for the
Vi cup plus 2 tablespoons sugar {imes we made u t th .
2 tablespoons cornstarch {„ make it festive , I use the
2 eg£ separated and save the °f gelatin to the
a separate bowl to holiday or season celebrating.
be whipped later in recipe We are dairy farmers in
Boil the water, add gelatin and Washington County, with the
stir till dissolved. Mix ui l!4««pe seventh and eigbtk geqeration
ice cubes. Put,ip,a refrigerator to farming on “Huntington
set. . v.rjiqqifj „/ Farm.” > * '•woq,' ■ .
Using a 2-quart jufrro]sa\« -MyrtaLitmao
safej. 1 jf * WM«i«|ton
sugar and cornstarch. Add beat- M . rA c
******* ~ MACARONI-SAySAGE, .
stfffmg - macaroni 1*- ■
ing ll When set 1 pound sausage, , , ;J -
asigfe to cool and then, refrigerate V 4 CU P ehopped^nion
Hit fhiiiftfi ' , _ ' Vi cup chopped green pepper
Typing a blender, place Vi of 3 tablespoons flour,, >
gelatin into container and beat 1 teaspoon salt
tillhfight and add Vi of chilled' 2 cups milk
pudding, beat again till light. Re- 2 cups shredded cheddar
member to use the blender lid. cheese
Pour gelatin and pudding mix Cook macaroni as directed,
into a larger bowl for mixing. Re- Brown sausage, add peppers and
peat in blender the gelatin and onions and cook until tender,
pudding mixture till all has been Add flour, salt, milk and cook
w „ ~x until thick. Mix together macaro-
Beat the 2 tgg whites till soft n i 5 sausage mixture and IVS cups
peaks form and add die 2 table- cheese in a 9xl3 . inch baking
S1 !?? nS thC dish - Top with remaining cheese
whites. Add beaten egg whites o bake at m d e J for 25
a serving bowl and chill till ready y husband, Sam, and I live
to serve on a " ee f cat deform. Sam also
works a fulltime job off the
farm and raises bred heifers
and makes hay for our use and
to be sold.
We have a large vegetable
garden so I spend a lot of time
in the simmer canning and
freezing our vegetables and
making Jam and jelly. In addi
tion to raising our own beef
and making a lot of our bread,
we feel that we supply quite a
bit of our own food.
I am finishing my first year
of home schooling and feel it
was a great success. With three
active little girls we never have
a dull moment at our house but
we enjoy it very much, and are
very thankful to live on a farm
and for all we’ve been blessed
with.
i r‘*n>s
This is a light and airy salad
for all to enjoy with your meal
or as a dessert. There is always
This recipe is one of our fa
vorites. Even our twins, who
are very picky eaters, really
like it.
Lori Bowen
Wytheville, Va.
(Turn to Page B 15)