812-Lancaster Farming, Saturday, June 28, 2003 Finish June (Continued from Page B 11) cook. Meg Bush Elmira, N.Y. CINNAMON CHOCOLATE CHIP COFFEE CAKE !U pound butter 1 cup sugar 1 cup sour cream 2 eggs 1 teaspoon vanilla Vh teaspoon baking powder 1 teaspoon baking soda 2 cups flour chocolate chips sugar cinnamon Cream butter and sugar to gether. Add eggs, sour cream, and vanilla. Mix together baking powder, soda, and flour. Stir into creamed mixture. Batter is thick. Spread Vi of the batter in a 9x 13-inch greased pan. Sprinkle with chocolate chips and cinna mon. Spread remaining batter on top. Carefully sprinkle more choclate chips, cinnamon, and sugar. Bake at 350 degrees for 25-30 minutes. My husband, John, and I have two sons; Luke, 24, a cab- inetmaker and Mark, 19, train ing to be an automotive techni cian. John grew up on a dairy farm in Limerick. We grow produce on my mom’s farm to sell at our roadside stand. Even though we all work off the farm, we enjoy our time spent together on the farm. My mbm and / spend a lot of time bak ing for the produce stand. / thank the Lord everyday for my wonderful family and the life we have together. Sandy Alderfer Schwenksville BAKED EGGS 10 slices bread, cubed Vi pound sharp cheese, grated 6-8 slices cooked bacon, crum bled 6 eggs 2Vi cups milk In a 9x 13-inch baking pan layer bread, cheese, and bacon. In a bowl, mix together eggs and milk. Pour over mixture and refrigerate overnight. Bake at 350 degrees for 45 minutes. RICH AND CHEESY MACARONI 2A cups uncooked elbow mac aroni 6 tablespoons butter, divided '/< cup flour 1 teaspoon salt 1 teaspoon sugar 2 cups milk 16 ounces American cheese, cubed 1 'A cups small-curd cottage cheese Vi cup sour cream 2 cups (8-ounce) shredded sharp Cheddar cheese VA cups soft bread crumbs Cook macaroni according to package directions; drain. Place in a greased 2'/2-quart baking dish. In a saucepan, melt 4 table John and Sandy Alderfer and sons, Luke and Mark, have off-farm Jobs but grow produce to sell at a roadside stand. Dairy Month With Flair spoons butter. Stir in the flour, salt, and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in processed American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with Cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. Bake uncovered at 350 de grees for 30 minutes or until golden brown. My husband works at Road way Trucking and I am em ployed on a part-time basis by Dairvone. Two of my three children are also woAing in the dairy industry, while the oldest is a meat manager at Giant Foods. Besides the two sons and one daughter, we have six grandchildren. ZUCCHINI BARS WITH CARAMEL FROSTING 3 cups flour V/i teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt Vs teaspoon cloves '/« teaspoon nutmeg Cream together: } A cup butter 1 cup brown sugar Vi cup sugar 1 teaspoon vanilla 2 eggs Combine both mixtures and gradually add: 2 cups peeled and grated zuc chini Vi cup nuts, chopped Vi cup peanut butter chips or butterscotch chips Vi cup raisins Pour into a greased and floured 10* 15-inch cake pan or jelly roll pan. Bake at 375 degrees for 20-25 minutes. Frost with car amel frosting. Frosting: Vi cup butter 1 cup brown sugar V* cup milk I Vi cup confectioners’ sugar Melt butter; add sugar and bring to a boil for 2 minutes. Add milk and bring to a second boil. Remove from heat. Add-enough confectioners’ sugar to spread. These bars are delicious. I can’t wait until I’ll have some fresh zucchini out of my gar den. My husband, Sheldon, and / are kept busy on our 60-cow dairy farm. We wish you all a happy and healthy summer. Alverta Fay Zeiset Miffllnburg CAULIFLOWER SALAD V I cup mayonnaise 'A cup ranch dressing 'A cup parmesan cheese 'A cup sugar 'A cup red onion, diced 8 ounces bacon, crisp and crumbled 1 small head cauliflower in bitesize pieces Romaine lettuce Mix mayonnaise, ranch dress- Anna Freed Sonderton Bill and Anna Freed with daughters, Sheryl and Shaiiene. Jean Myers Thomasville ing, and sugar in a large bowl. Mix in rest of ingredients, except lettuce. Serve in a bowl of Ro maine lettuce. The only thing that takes a back seat to cooking in the summer is gardening. CREAMED SALMON AND PEAS 4 tablespoons butter 4 tablespoons flour 2 tablespoons minced onion Vi teaspoon salt pinch of mace, if desired 2 cups milk 1 teaspoon lemon juice 1 can salmon 1 cup frozen peas Prepare a sauce using first six ingredients. Taste and re-season if necessary. Flake fish in large pieces and sprinkle lemon juice over the salmon. Add salmon and peas to sauce and reheat. Serve on toast or over rice. Makes 3-4 servings. Note: Do not overstir as fish should.be in large pieces. My husband, Jim, and I will celebrate our 25th wedding an niversary in January 2004. I have four children by a previ ous marriage and now / also have eight grandchildren and fine great grandchild. I retired two years ago from NAVICP in Mechanicsburg. Jim will re tire this coming July from the same organization. We both enjoy traveling to see relatives, people, and places. Jim collects models of farm equipment and is also an avid reader/'subscriber to Lan caster Farming. He asked me to submit a recipe for this contest. Daphne Kline Mechanicsburg OHIO PUDDING 60 Ritz crackers, crushed Vi cup butter, melted IVi cups milk 2 boxes instant vanilla pudding Vi gallon vanilla ice cream Mix crackers and butter. Re serve Vs of the crumbs. Press crumbs in a 9x13-inch pan. Mix milk and instant pudding together. Add softened ice cream and whip until smooth. Pour into crumb lined pan. Sprinkle reserv ed crumbs over the top. Refriger ate. We live on a farm and have it leased. My husband does tractor repairs in his shop. We like to travel and have been in 49 states. Our children are married and live close to us. We think spring is the most beautiful of the seasons. I love to cook and try new recipes. Mrs. Clifford Holloway Jr. Peach Bottom CREAMY VANILLA PUDDING 2Vi cups milk, divided pinch of salt Vi cup sugar 3 tablespoons cornstarch 1 egg, beaten 1 teaspoon vanilla 1 tablespoon butter Place sugar and salt in a sauce pan. Slowly add 2 cups milk. Do not stir (this prevents scorching). Bring to a boil on low heat. Combine cornstarch with x h cup milk and egg. When milk comes to a full boil, stir in corn starch mixture. Cook until thick ened, stirring constantly. Remove from heat and stir in vanilla and butter. Serve warm or cold. Can add whipped topping. Our children love this pud ding! / usually make six batches in my 12-quart kettle and with four boys and two girls it doesn’t last long. I am looking forward to reading all the recipes in June. CREAM CHEESE BARS 2 packages (16-ounce) cream cheese legg 'A cup sugar x /i teaspoon vanilla 1 recipe chocolate chip cookie dough Mix chocolate chip cookies according to the recipe. Put Vi cookie dough in a greased and floured 9x 13-inch pan. Bake 10 minutes. Then add cream cheese mixture on top and put the rest of cookie dough on top. Bake an other 20 minutes or until done. Cookie Dough: 2'A cup flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter 3 A cup sugar 3 A cup brown sugar 1 teaspoon vanilla 2 eggs 2 cups chocolate chips Beat butter, sugar, brown sugar, and vanilla. Add eggs, one at a time, beating well after each addition. Beat in flour, baking soda, and salt. Stir in chocolate chips. Kitty Wagner Mount Joy POTATO SUPREME 2 pounds grated potatoes, raw Vi cup melted butter, divided 1 teaspoon salt Vt teaspoon pepper Vz cup chopped onion 2 cups white sauce 1 package (8-ounce) cream cheese For white sauce melt 4 table spoons butter; add 4 tablespoons flour. Stir until mixed. Add 2 cups milk. Stir constantly until thickened. Blend in the cream cheese. Pour over the remaining ingredients in 2'/2-quart casserole dish. For crumbs on top mix 2 cups crushed cornflakes with 'A cup melted butter or use 2 cups crushed potato chips. Bake at 350 degrees for VA hours. We enjoy life on a dairy farm. I enjoy seeing all the rec ipes in the June issues of Lan caster Farming. Wi cup sifted flour Vi teaspoon salt 1 tablespoon chopped chives Vi cup butter 2 cups grated Cheddar cheese Cream together butter and cheese. Add flour, salt, and chives. Mix well. Roll into 1-inch balls, place on baking sheet lined with parch ment paper. Flatten with bottom of glass. Prick top with fork. Bake at 350 degrees for 12-15 minutes. Makes 5 dozen crispy crackers. My son, Devin, loves to help roll these little balls and then enjoys eating them. He is 2'h years old and loves helping in the kitchen, stirring and tast ing. Loretta Zimmerman Manheim Louella Martin lilitz Marlene Zimmerman Richland CHEESE CRACKERS Lisa Marie Wagner Elizabethtown NEVER FAIL CARAMEL PUDDING VA cup brown sugar V 4 cup water 4 tablespoons butter 'A teaspoon salt ‘A teaspoon soda 6 cups milk 3 eggs, beaten V* cup flour 1 tablespoon vanilla Combine first four ingredients and boil for 2 minutes; remove from heat and add soda. Mix to gether the rest of ingredients and add to the first mixture. Cook until thick. Mmmmm! Greetings from the Nelson Nolt Farm in Bedford County. This is our favorite pudding recipe and it is easy to make. It disappears quickly at our house. Annie, 11; Joyce, 9; Rebe kah, 8; Adam, 6; Daniel, 5; Elvin, 3; ana LaVeme, 10 months. May God bless you. Mabel Nolt Woodbury RHUBARB CREAM DELIGHT Crust: 1 cup flour /a cup sugar Vi cup butter Rhubarb Layer: 3 cup diced rhubarb Vi cup sugar 1 tablespoon flour Cream Layer: 1 package (8-ounce) softened cream cheese Vi cup sugar Topping: 18-ounce sour cream 2 tablespoons sugar 1 teaspoon vanilla For the crust combine the flour, sugar, and butter; pat into a 10-inch pie plate; set aside. For the rhubarb layer combine the rhubarb, sugar, and flour; toss lightly; pour on top of crust. Bake at 375 degrees for IS minutes. For the cream layer beat the cream cheese and sugar until fluffy. Beat in eggs, one at a time, pour over hot rhubarb layer. Bake at 350 degrees for 30 min utes or until almost set. For the topping combine the sour cream, sugar, and vanilla; spread over hot pie. Chill and enjoy. Since we have a few stalks of rhubarb, I have been trying quite a few recipes. This hap pens to be one of our favorites. i look forward to looking through the Lancaster Farming recipes, especially in June. 1 wish you all a prosperous sum mer. Barbara Stoltzfoos Oxford POLISH REUBEN BAKE 2 (lO’/i-ounce) cans condensed cream of mushroom soup VA cups milk 1 small onion, chopped 1 tablespoon prepared yellow mustard 2 (16-ounce) cans sauerkraut 1 package (8-ounce) medium wide noodles VA pounds Polish sausage, cut into '/r-inch pieces 2 cups (8-ounce) shredded swiss cheese 3 A cup whole wheat bread crumbs 2 tablespoons butter, melted Preheat oven to 350 degrees. Lightly grease a 13x9-inch bak ing dish. Combine mushroom soup, milk, chopped onion, and mus tard in a medium bowl until well blended. Rinse sauerkraut and drain well. Spread sauerkraut in pre pared baking dish. Top with raw noodles. Spoon soup mixture evenly over noodles; cover with sausage. Top with shredded swiss cheese. Combine bread crumbs and butter in small bowl; sprinkle crumbs over swiss cheese. Cover dish tightly with foil. Bake until noodles are tender, about one hour. Makes 8 servings. Priscilla Grube Mohrs ville (Turn to Page B 13)
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