Add Dairy To Your Diet With These Contest Recipes (Continued from Page B 14) BUTTER CREAM TORTE 2 cups vanilla wafer crumbs Vi pound butter 2 cups powder sugar 4 eggs Vi cup chopped pecans 1 cup cream x h cup maraschino cherries Spread 1 cup wafer crumbs on bottom of 9-inch square pan. Combine butter with powder sugar and cream well. Add eggs, one at a time, beating at high speed until well blended. Stir in chopped pecans and spoon over crushed wafers. Sprinkle over ad ditional Va cup wafers. Beat cream until thick. Fold in maraschino cherries chopped. Spread over wafers and sprinkle additional % cup wafers over top and garnish with whole cherries. Refrigerate 12 hours (or freeze for future use). Makes 9-12 serv ings. Cut with knife dipped in water to serve. This is our family’s favorite dessert at Christmas and my daughters birthday. My hus band and I have been married 60 years plus. We have four children, nine grandchildren, and one great granddaughter. We have a dairy farm. Our youngest son farms with us. He has a family of four children. GERMAN PIZZA 1 pound ground beef /i medium onion chopped Vi green pepper chopped (op tional) Wi salt ■Vi.teaspoon pepper . aKun' 2 tablespoons butter ‘tm, &;mtidium ,-pOtatoes (about 2'A o'ttfWMßd# peeled and finely 3 2 ( a3ips <k cheddar cheese? 1 * 01 -' r rf! Brown ground tetf; 'onlbh, ahft green peppfl*.” ©raiti' 6ft gfcasc. In 12-lnch Stove electric skillet on low he&t, melt (tatter. Spread potatoes ova* melted but ter and season with salt and pep per. Top with meat mixture. Combine eggs and milk and pour over all. Cook covered about 30 minutes or until potatoes are ten der. Top with cheese and heat until cheese is melted. Cut and serve. This is a recipe my family enjoys. You can be creative and add more ingredients such as mushrooms, pepperoni, etc. It doesn’t ne,ed to be beef either. Ham, sausage, bacon can be substituted. My husband. Nelson, and I and our four children live on a dairy farm. We'enjoy farm life but do hope milk prices get bet ter so we can continue to enjoy it in the future. Glenda Weaver Manheim HERB AND MUSHROOM INDIVIDUAL SOUFFLES 2 tablespoons butter 'A cup flour V 4 teaspoon salt Vi teaspoon pepper 'A teaspoon dry mustard 'A teaspoon rosemary leaves 'A teaspoon thyme leaves 'A teaspoon chervil leaves 1 cup milk VA cup shredded cheddar cheese 6 eggs, separated V* cup finely chopped mush rooms Butter six 1-cup souffle dishes. Melt butter in large saucepan. Add flour, salt, pepper, dry mus tard, rosemary,'thyme, and cher vil, stir together for 1 minute. Gradually add milk, cook over medium heat, stirring constantly until thickened. Add cheese, stir until melted. Remove from heat and cool slightly. Beat eggs yolks till thick and lemon colored. Add a small amount of cheese sauce to the yolks and mix well. Stir yolk mix ture into remaining cheese mix ture. Beat egg whites till stiff but not dry. Fold into cheese mixture. Pour in buttered souffle dishes and cover with plastic wrap and freeze. To bake, place frozen souffles on baking sheet. Bake at 350 de grees for 50 minutes. Keeps in freezer up to two weeks. Charlene Sweeney Denver Ruth Klein Easton H.B. POUNDCAKE 1 cup butter, room tempera ture 3 cups sugar ~- 6.eggs ' i‘ 2 teaspoons vanilla ‘ ' ry 1 cup whipping cream • , '- - * ' J ln J a large 1 tnf *1 tig boWl, fereaffc' buffedand sut&H 1 tSgethtfbh itf&" difim’jsmled. at* tiiii^ffid’^^HßpgltfyaftiF" aff<s coii tttiile Wimrfg*. RdVuldOspecd IV ’ lo^dhd 1 afteaiiiiraV ‘dad crcapi' and flour. Pouroatfeir mi& greasj' ed and floured tube pm or use non-stick spray on you? pan. Bake at 325 degrees fot4 hour and 20 minutes or until cake tests done. This cake haS’a very dense consistency and a nffie crust ... thanks to the whipping cream. I live in Caroline County, Md. and I grew up in Anne Arundel County, Md. when they still had a bunch of dairy farms, but they have all since faded into the past. But Caro line County has quite a number of dairy farms that seem to be flourishing. My husband, Jeff, and I and my daughter, Na vonne, live on a small farm and are raising a small flock of mostly hair sheep and a grow ing herd of Boer goats. Cathy Hansen Henderson, Md. ICE CREAM CAKE 1 box chocolate cake mix 1 box (3-ounce) vanilla pud ding 4 eggs '/: cup oil 2 teaspoons vanilla 1 cup water Mix all ingredients together and pour in a ISxlO-inch jelly roll pan. Bake at 325 degrees for 20 minutes or until cake tests done. Cool -completely. Top with 2 quarts vanilla ice cream. (Use a table knife to cut the ice cream into slabs while it is still in the box. Place the slabs on top of the cake. Let the ice cream soften slightly on the cake and spread it.) Freeze. Top with whipping topping. Garnish with chocolate sandwich cookie crumbs and drizzle with chocolate and cara mel syrup. We have just started fanning in March on a 68-acre dairy Ruth and Ray Klein farm in Easton. farm. We are milking SO cows. It was always our dream to be able to farm and raise our chil dren in a family farm business. So when we discovered the op portunity to rent a farm we were happy for the chance to try to live our dream. Our boys are 2 years and 6 months old. Between the boys, the cows, the farming, and everything else we are more than busy, but so far we really enjoy this farming ex perience. There is nothing like family togetherness! Rose Sensenig Leola PARTY CHEESE BALE 2 packages (8-ounce) cream cheese 2 cups (8-ounce) shredded sharp Cheddar cheese 1 tatiesppon chopped pimiento 1 tablespoon chopped green 1 fcsfpspcim l 'frtiely^ 2 SJbbng' >' Wdtt&fe&Ato sauce I teaspoon lemohjufce‘' ; Z,*, dash& i ‘ u, " , ' , ' r ’ f ;';‘; dbTtmrihe' 1 softened crearti cheese and cheddar cheese, mix ing until well blended. Add jj|- miento, green pepper, onion, Worcestershire sauce, lemon juice, and salt and mix well. Chill. Shape into ball and roll in nuts. Serve with crackers. (During the party season, left over cheese ball can be reshaped and refrigerated until the next event.) This is a favorite recipe in our house and is always used around the holidays. It makes a nice addition to any party and someone always asks for the recipe. Helen Youndt Denver PEACHES AND CREAM CAKE Batter: 3 /icup flour 1 teaspoon baking powder 1 small box regular pudding (must be cook, not instant) 1 egg 3 tablespoons butter 'A cup milk Topping: 4 tablespoons reserved peach juice 1 can (29-ounce) peaches ' (about 4 fresh peaches) 1 package (18-ounce) cream cheese \h cup sugar 'A teaspoon cinnamon 1 tablespoon sugar Combine batter ingredients on medium speed for 2 minutes; pour into a 10-inch pie pan. Arrange peaches on batter, combine juice, cream cheese, and 'A cup sugar; mix for 2 minutes on medium speed. Pour over the peaches. Sprinkle cinnamon and 1 tablespoon of sugar mixture over top. Bake at 350 degrees for 30-35 minutes. Everyone loves this recipe. It’s especially good with fresh Lancaster Farming, Saturday, June 21,2003-815 peaches. Although canned is fine too. The cream cheese is really what makes this recipe excellent. Our family farms about 200 acres in Kempton, in addition to milking 45 Jersey cows. My brother and sister also show market hogs and dairy for 4-H. / hope your family can enjoy this dessert as much as mine! Katie Harwick Kempton ANN’S COCONUT ICE CREAM CAKE 60 Ritz or Townhouse crackers 1 stick of butter Va cup sugar Vi gallon vanilla ice cream, softened 1 cup milk 3 boxes instant coconut cream pudding 2 cups fresh or packaged coco nut Crush crackers in a food pro cessor. If one is not available, place crackers in a ziplock plastic bag and crush crackers by rolling with a rolling pin. Add sugar and melted butter. Mix together and press into the bottom of a greased 13x9-inch pan. You can grease with butter or you may use a non-stick spray. Do not Bake!! Mix ice cream, milk, and pud ding together well. Spread onto crust. Top with whipped cream and sprinkle with coconut. Re frigerate for 24 hours before serv ing. Do not freeze! Note: If you are on a reduced fat diet, all items may be substi tuted with low fat products. Also, you can substitute the coconut pudding and ice cream with any flavor that< you*' wish. For in stance, substitute the *coconut for baharia"' creams '4md»top with ba natias (prior to serVing instead of thfe coconut. v I have a true love for farm ing'tihlfth&d&iry industry. You see, v f ,s ’thri']fart of the fifth generation of/fwontrs in my family. My father. Elmer A. Stone Jr., taught us at a very early age what it means to be part of a farm family, the hard work it entails and the sense of pride you gain as you continue on with what your ancestors started so many years ago, while watching your crops grow and the calves grow into cows. / learned it wasn’t always an easy life, but certainly one well worth the effort. At an early age, / learned to sew, cook, and can much of the produce that we grew in the summer. Grow ing up, my brothers and / were members of the local 4-H dairy clubs and I was also a member of the girls 4-H where I partici pated in sewing and baking contests at our local fair. As a teenager, I represented Wash ington County as both the Farm Queen and Dairy Prin cess. Today, I am a nurse, a wife, a mother, and the very proud grandmother of a four-month old granddaughter, Emily. My husband, Doug, and / five in Leroy and Edna Zimmerman family farm in Bradford County. Boonsboro, Md where my fa ther and my younger brother, Andy, continue in the family farming business. My daughter and son-in-law, Stephanie and Jason Stamper, reside close by in Hagerstown with baby Emily. / enjoy cooking and baking dishes that allow me to use products that promote the dairy industry as well as the crops that we grow. Many memorable family times have been spent enjoying a delicious meal to gether. / hope that you will enjoy one of our favorite des serts! INDIVIDUAL CHEESECAKES 3 packages (8-ounce) cream cheese 1 cup sugar 5 eggs VA teaspoon vanilla Topping: '/»cup sour cream /* cup sugar 1 teaspoon vanilla Combine first four ingredients. Fill lined cupcake pans 2 A full. Bake at 300 degrees for 40 min utes. Remove from oven and let cool 5 minutes. Combine topping ingredients and spoon mixture over top of cakes and dot with jam or jelly. Return to oven and bake 5 min utes. Makes 24 servings. We have a small dairy, so we enjoy using recipes that use dairy products. Elaine Martin Ephrata STRAWSfeRRY TAPIOCA ml quart water 2 A cup tapioca • • (IKJicpmsugar f 1 quart crushed frozen* straw berries (thawed) /' „ * 1 pint whipping creaifi rtyatqr. md> tapioca itintil dear. Add sugaf icool. Add' whipped cream and berries. Beat together With rtiixef. . Hi, from Bradford County. This • is a favorite at our house and so simple to make. I usually make a double batch and even that doesn't last long. Goes to show, a healthy family of growing boys, a blessing from God! Also I don't always have whipped cream on hand so often I may use vanilla ice cream or cool whip instead or half whip cream with either ice cream or coo! whip. Mix and match, anything works great! We moved from Union County a year ago to this larger farm (80 cows and 100 + acres) to make work for our boys. Justin, 14; Ryan, 12; Landis, 9; Stanley, 7; and daughter. Dawn, 3. We also homeschool our three oldest so my work is cut out for me. We enjoy a large garden in the summertime with alot of strawberries to freeze. Edna Zimmerman Troy Ann Roney
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