Lancaster Farming from Lancaster, Pennsylvania • B15

www.lancasterfarming.com Lancaster Farming, Saturday, June 10, 2017 B15 i a i Recipes continue next week Burrito Casserole 2 pounds ground beef 1 package taco seasoning 2 cans cream of mushroom soup 10 ounces sour cream Soft tortilla shells Shredded cheese Brown ground beef. Add taco seasoning and set aside. Mix soup and sour cream. In a 9x13-inch pan, layer ingredients in order: of soup mixture, layer of tortillas, meat mixture, layer of tortillas, and remaining soup mixture. Top with shredded cheese.

Bake at 350 for 30 minutes or until hot. My whole family cheers when they see this on the table, and so easy to make. Mary Jane Weaver Butter Dips cup butter cups flour 1 tablespoon sugar teaspoons baking powder teaspoons salt 1 cup milk Melt butter in a 9x13-inch pan and set aside. Mix all other ingre- dients together. Roll out on floured surface to about thick.

Cut pieces in desired size. Place in melted butter and bake at 350 for 20-25 minutes. These will be crispier if rolled out thinner. Hello from Ohio. My husband and I with our six children are kept busy on our farm during these warm summer months.

If short on bread, one of the girls likes to make these butter dips. yummy when eaten warm with a generous layer of strawberry jelly. Have a safe summer. Linda Martin Shiloh, Ohio Mexican Garden Salad to 2 pounds ground beef 1 (16-ounce) jar mild chunky salsa to cup water 1 envelope taco seasoning mix 1 head iceberg lettuce (cut into small pieces) 3 cups broccoli, finely diced 1 small red onion, diced 1 medium carrot, grated 1 large tomato, diced 1 cup Cheddar cheese, shred- ded 1 cup sour cream Chips Brown beef and drain grease. Add 1 cup salsa, water and taco seasoning.

Bring to a boil. Reduce heat and simmer for 15-20 minutes. Layer vegetables in given order above. Top with beef mixture and cheese. Combine remaining salsa and sour cream.

Serve with salad and chips (they use Doritos). We like to serve the beef mixture Burrito Casserole 2 pounds ground beef 1 can baked beans 1 cup pizza sauce 1 small can of mushrooms package taco seasoning 1 can cream of mushroom soup cups sour cream 10 soft tortilla shells Shredded cheese Fry beef. Add beans, mush- rooms, pizza sauce and taco seasoning. In another bowl, combine mushroom soup and sour cream. Put a little meat in a 9x13-inch pan.

Alternately layer tortillas, sour cream mixture, meat and cheese. Bake at 350 for 45 minutes. Can serve with lettuce and tomatoes. This is a delicious, easy recipe. Hello from the Martins! We are all enjoying the beautiful summer weather.

Jay and I have five children, so living on a 150- cow dairy farm keeps us all busy. But we have been blessed. Rosalyn Martin Elliottsburg, Pennsylvania Kara, Javin, Amber, Trent and Tiffany Martin. Stuffed Caramelized French Toast 1 stick butter 1 cup brown sugar cup maple syrup (op- tional) 12 slices bread 4 ounces cream cheese Cinnamon cups milk 6 eggs 1 teaspoon vanilla 1 pint black raspberry filling (or other) Melt butter. Add brown sugar and stir until melted.

Add maple syrup. Mix together and pour into 9x13-inch pan. Layer with 6 slices of bread. Spread cream cheese on bread and sprinkle with cinnamon. Spread pie fill- ing on.

Add 6 slices bread. Mix beaten eggs, milk and vanilla. Pour over all. Cover and refrigerate 6 hours or overnight. Bake uncovered at 375 for 50 minutes or until browned.

Remove from oven, let sit 15 minutes. Dust with confec- sugar. We enjoy this recipe as a main breakfast dish for something dif- ferent. It works to omit refrig- erating 6 hours or overnight, which is my way of doing it. quicker, which means something for busy farm moms.

We have a dairy farm and milk 58 cows. Our family of 10 children, seven boys and three girls, ranges in age from 2 to 22. One son is married, so we have gained a daughter, which we enjoy. Have an enjoyable summer. John and Esther Nolt Mifflinburg, Pennsylvania on the side rather than on top of lettuce salad.

Hope you enjoy. a great dish on a hot summer day. Rhoda Burkholder Leola, Pennsylvania Bagel Casserole 4 bagels, broken into pieces 1 (8-ounce) package cream cheese 1 cup mayonnaise Dash of Italian seasoning Dash of oregano 1 pound hamburger Onion, to taste 1 teaspoon salt 3 cups pizza sauce Cheese, shredded Put the broken bagel pieces into a greased 9x13-inch pan. Mix together the cream cheese, mayonnaise, Italian seasoning and oregano. Spread on top of bagels.

Fry hamburger with onions and salt. Spread on top of cream cheese mixture. Top with pizza sauce and cheese. Bake at 350 for 30-40 minutes. Hello from Rushville, New York.

We live on a dairy farm and have two boys and five girls to help with milking cows and doing field work. We enjoy looking at the recipe sec- tion and trying new ones. Have a safe, happy summer. Janet Stauffer Stanley, New York Cheesy Garlic Bread 4 bread slices Butter Sour cream, onion powder and garlic powder to taste Cheddar cheese, shredded Put bread slices on a cookie sheet. Spread an even amount of butter on bread.

Sprinkle with seasonings to suit taste. Top with cheese. Bake at 375 for 10 min- utes or until bread is toasted. We like to use homemade bread. This is a favorite.

Have a happy, healthy summer! Delmar and Lydia Burkholder Jordan, 6, Delbert, 4, Kendon, 14 months Himrod, New York Caramel Cookies cups butter 1 cup sugar 4 egg yolks 2 teaspoons vanilla 3 cups flour Mix all together. Chill, about 1 hour, until firm. Make 1-inch balls and put a thumbprint in the middle. Bake at 350 until done (about 15 minutes). Filling: 40 caramel candies 4 tablespoons heavy cream Melt candies and add cream.

Put about teaspoon of filling in each cookie. Press a half a pecan into filling. Drizzle with chocolate. The family looks for these cookies at our cookie exchange. Hard to believe that June is here again, where we look forward to trying new recipes.

We still have untried recipes from last June. But we did try a lot, and a lot became favorites. Daughter Marilyn, 18, and I can spend a lot of time in the kitchen, preparing food to feed five hungry men. We are kept busy with farming about 100 acres (a lot is rented). We milk around 52 cows, raise our heifers, farm rye, hay, corn and tobacco.

Three of the boys have daytime jobs, but help in the evenings and weekends. Thanks to health to be able to work. Marlene Reiff Lititz, Pennsylvania Dip 16 ounces sour cream 8 ounces cream cheese, blended cup sour cream and onion powder cup Cheddar cheese pow- der Mix all together and enjoy with crackers, pretzels or fresh veg- etables. Hello from the Shirks. I am look- ing forward to seeing all the new recipes.

We are enjoying the nice, warm weather. Have a safe summer everyone. Justin and Louise Shirk Jordan, 6, Kendall, 4, and Kayla, 17 months Newville, Pennsylvania Overnight Blueberry French Toast 12 slices bread, cut into 1-inch cubes 8 ounces cream cheese, cut into cubes cups fresh or frozen blueberries 12 eggs cup maple syrup 2 cups milk Place half of bread cubes in a 9x13-inch baking dish. Top with cream cheese, blueberries and remaining bread. Beat eggs, syrup and milk and pour evenly over bread.

Bake at 350 for 30 minutes or until set in center. This can be served with the fol- lowing: Blueberry syrup 1 cup sugar (or less, if pre- ferred) 2 tablespoons cornstarch 1 cup water 1 cup fresh or frozen blueber- ries 1 tablespoon butter In saucepan, combine sugar, cornstarch and water. Bring to a boil. Boil for 3 minutes while stir- ring. Stir in berries and reduce heat.

Simmer 8-10 minutes. Stir in butter and serve warm. Hi from the Sauder family. We are enjoying the return of summer here in the beautiful Buffalo Val- ley, spending time outdoors doing fieldwork and gardening. Have a blessed summer.

Lewis and Gloria Sauder Abigail, 3, and Jordan, 3 months Mifflinburg, Pennsylvania Cheese (similar to Velveeta) Heat: 1 gallon milk to 140 F. Dissolve 2 tablespoons citric acid in cup of water. Add to milk and stir gently until whey and curds separate. Strain whey from curds. Add to curds: 3 tablespoons Cheddar cheese powder teaspoon baking soda cup milk cup butter Salt to taste Melt on low heat, mixing often until done (makes 3 cups).

Serve warm with crackers and pretzels. Greetings from Mifflinburg, Pennsylvania. looking forward to June dairy recipes and hope someone can enjoy this cheese as much as we do. Lovely warm days are here. The garden is growing and the children wait to use their little buckets and help pick strawberries.

blessed with three children, Tristan, 6, Samantha, 5, and Wilson, 2. Happy summer to one and all. Marvin and Roseanne Hoover Mifflinburg, Pennsylvania Cheese Stuffed Jalapenos 24 peppers 1.8 ounces cream cheese, softened 3 cups Cheddar cheese, finely shredded teaspoon Worcestershire sauce cup bacon, crumbled Mix together cheese, bacon and sauce. Clean peppers (wearing gloves is suggested). Cut in half.

Stuff with cheese mixture. Place on a greased baking sheet. Bake at 400 for 5 to 10 minutes or until cheese is melted. Makes 4 dozen peppers. Very good.

I make these over the summer. I plant peppers in my garden. I wait until they are ready to pick. I make them for par- ties and family and friends. We love them.

Nancy Diem East Earl, Pennsylvania Poppy Seed Sandwiches 1 cup butter (2 sticks) cup brown sugar 2 teaspoons poppy seeds 2 teaspoons Worcestershire sauce 2 teaspoons mustard Mix together and boil 2 minutes. Spread over sandwiches. Make enough sandwiches to fill 1 9x13- inch pan. Bake at 350 for 15 minutes. Delicious on any kind of sand- wiches, such as ham and cheese, turkey and cheese, etc.

Hello from the Lapps. This is one of our favorite sandwiches. A party snack or mountain meal. I like to make it ahead of time and put it in the freezer. Enjoy.

Looking forward to June dairy recipes. Aaron and Mary Lapp and family Gordonville, Pennsylvania Ice Cream Dessert For brownie layer: 1 cup butter 2 cups sugar (can use less) 3 eggs 1 teaspoon vanilla cups flour teaspoon salt cup chopped nuts (optional) Mix ingredients. Bake in a 9x13-inch pan at 350 for about 30 minutes. Cool brown- ies and crumble in a 9x13-inch dessert dish. gallon vanilla ice cream, softened 8 ounces whipped topping 2-3 cups cornflakes 1 cup chocolate chips cup peanut butter Mix ice cream in mixer with cup of whipped topping.

Melt chocolate chips and pea- nut butter and add cornflakes. Add some cornflakes to ice cream mixture and pour over brownie layer. Top with rest of whipped topping and corn- flakes. Drizzle with chocolate. Freeze.

Note: this is better if partly softened in the refrigerator before serving. It takes ice cream to make a summer. We milk 40 cows and farm 100 acres in the Finger Lakes. Have a great summer. Nathan and Miriam Brubacher Kristina, 4, Karl, 3, and Larry, 8 months Dundee, New York.