Lancaster Farming from Lancaster, Pennsylvania • B13

www.lancasterfarming.com Lancaster Farming, Saturday, June 10, 2017 B13 i a i Recipes continue on page B14 Bonnie Butter Cake (gluten-free) cups sugar cup butter, soft 3 eggs teaspoons vanilla 1 cup brown rice flour 1 cup buckwheat flour 1 teaspoon xanthan gum (for non-gluten, use 2 cups wheat flour instead and omit xanthan gum) teaspoons baking powder 1 teaspoon salt cups milk Heat oven to 350 F. Grease a 9x13-inch baking pan. Cream sugar, eggs, butter and vanilla until fluffy (about 5 minutes on high). Blend in flours, baking powder, salt and milk. Pour in pan.

Bake 30 minutes or until an inserted tooth- pick comes out clean. We eat this cake warm with fresh strawberries and milk. Greetings from the Rissler fam- ily. Spring and summer are my fa- vorite time of year, even if busy on the farm. We dreamed of a time when our children were big enough to help.

Well, there now! Mervin, 16, Josiah, 14, LeAnna, 12, Micah, 9, Martin, 7, Arlene Rose, 4, Sharon, 2, and Naomi, 4 months, help us on this 100-acre farm milk- ing 50 cows. We jug and sell raw milk, and also started a bicycle shop, so everybody has plenty to do. With their many pets bun- nies, guinea pigs, cats, chickens there is never a dull and boring day. Have a wonderful summer! Wilma Rissler New Enterprise, Pennsylvania Venison Tater Tot Casserole pounds ground venison 1 onion, chopped 1 (12-ounce) can cream of mushroom soup 1 small can mushrooms, drained (optional) 2 cups Cheddar cheese, shred- ded 4 ounces sour cream 1 teaspoon salt teaspoon pepper Tater Tots, unfrozen and uncooked Fry venison and onion together in a frying pan. Put into a large bowl and add the rest of the ingredients except Tater Tots.

Mix together, then spread in a greased 8x11-inch casserole dish. Cover with a single layer of Tater Tots. Bake uncovered at 375 for approximately 40-45 minutes or until tots are crispy. Serve with ketchup and your favorite salad. Enjoy your meal.

We wish every- one the blessing of a busy, fruitful summer. Ivan, Sadie, Allen and Verna Fisher Parkesburg, Pennsylvania Zucchini Soup 1 cup ground beef or sausage cup onion 3 cups zucchini, shredded cups water teaspoon salt cup macaroni (optional) For white sauce: cup butter cup flour teaspoon salt teaspoon pepper cups milk teaspoon Worcestershire sauce to 1 cup cheese Brown meat and onion. Add zucchini, water, and salt (and pasta if using). Bring to a boil and cook until soft, about 5-8 minutes. Make white sauce and add to the zuc- chini.

Enjoy! Susan Martin Dundee, New York Cheese Ball 1 (8-ounce) package cream cheese teaspoon liquid smoke flavor 4 ounces Cheddar cheese, grated 1 teaspoon Worcestershire sauce teaspoon onion salt Add above ingredients to the cream cheese and form into a ball. Roll it in any of the following: 1 teaspoon paprika, teaspoon parsley flakes or cup walnuts or pecans. This is our favorite cheese ball. I enjoy cooking and seeing all the recipes that come out in the month of June. Nancy Martin Orrstown, Pennsylvania Iced Coffee Mix 2 cups boiling water cups sugar 2 tablespoons vanilla cup instant coffee 1 cup milk Mix ingredients, except milk, and cool.

To use, mix cup mix- ture into the milk. Fill remaining cup with ice. I use decaf coffee because my children like to drink it any time of the day. Hello from the Martins. We live on a dairy farm with our four chil- dren, Shawn, 8, Jeffery and Jamie, 3, and Kristina, 1.

All of them enjoy helping with the chores and the great outdoors. Wishing each of you a wonderful summer. Lamar and Judith Martin Shippensburg, Pennsylvania Chicken and Filling 4 cups bread cubes cup onions, chopped 1 cup celery, chopped teaspoon sage 1 teaspoon parsley cup melted butter 2 eggs, beaten 1 teaspoon salt teaspoon pepper 1 cup chicken, cooked and chopped Mix everything together and bake at 275 for hours. This is a favorite at our house served with gravy and mashed potatoes. Susie Esch Lancaster, Pennsylvania Taco Salad 2 pounds ground beef 1 tablespoon taco seasoning 16 ounces pizza sauce 1 cup kidney beans In a skillet, brown the beef.

Add the rest of the ingredients and heat through. Then, mix seperately: 1 (8-ounce) package cream cheese, softened 1 cup sour cream cup mayonnaise Mix cream cheese, sour cream and mayonnaise together. Place on the bottom of a 9x13-inch pan. Add the meat mixture. Layer tortilla chips, shredded let- tuce, cherry tomatoes and shredded cheese on top.

Serve with cheese sauce or ranch dressing. This recipe was given to me by my aunt. our fam- favorite version of taco salad. It makes a handy meal served with rice or baked potatoes. We enjoy country life on one of the many ridges in Perry County.

God has blessed us with five little ones Makayla, 5, Bryan, 5, Nathan, 4, Antonia, 3, and Jayden, 11 months. I always look forward to the June recipes. Thank you and God bless! Suzanne Fisher Blain, Pennsylvania Frosty Milkshake 2 cups milk 4 tablespoons instant vanilla pudding 2 teaspoons vanilla 4 tablespoons whipped topping 12-16 ice cubes Place all ingredients in blender and blend 3-4 minutes. Oreo Chocolate Chip Cookies cups flour 1 teaspoon baking soda 1 cup butter, softened cup brown sugar cup sugar 1 (4.2-ounce) package cookies-and-creme instant pudding mix (Oreo brand) 2 eggs 1 teaspoon vanilla 1 cup mini chocolate chips 15 Oreos, crushed Beat well and bake at 350 for 10 minutes. Hi from the Burkholders.

We are enjoying a beautiful spring day! Brysen is 5 and enjoys fol- lowing his daddy around the farm. Brynlee is 13 months old and a very happy little girl who loves to be outside. We milk 100 cows and buy and sell used equipment, so there is always plenty to do. I really enjoy trying new recipes, so looking forward to adding some new ones to my collec- tion. These cookies are a new addition to my col- lection and it became a favorite for Oreo lovers.

Enjoy them with a tall glass of milk! Ranelle Burkholder Lebanon, Pennsylvania Brynlee, 13 months, and Brysen, 5, enjoy life outside on the farm. We love this milkshake for a quick dessert. I sometimes use chocolate pudding for a variation. Have a blessed summer! Clayton, Karen and Kimbria Snyder Mertztown, Pennsylvania Bacon-Wrapped Asparagus pound asparagus spears 10-12 slices raw bacon Cook asparagus spears 1-2 minutes until tender crisp. Take 3 asparagus spears and wrap a slice of bacon around them.

Place them on a baking sheet with sides. Drizzle with sauce: cup butter, melted 1 tablespoon soy sauce teaspoon garlic powder cup brown sugar teapoon salt teaspoon pepper Bake at 400 for 30 minutes. Try these treats and get more as- paragus into your diet. Even picky eaters may be clamoring for more. Greetings from the Nolt farm on a beautiful, rainy spring day.

a time of new growth all around us, gardens, fields, orchards and beautiful flowers. Also we admire new calves frisking around in green grass and new colts frolick- ing around their proud, protective mamas. God is so good to us! Annie Nolt Mifflinburg, Pennsylvania Easy Macaroni and Cheese 3 tablespoons butter cups macaroni, uncooked 1 teaspoon salt teaspoon black pepper pound Velveeta cheese, diced 1 quart milk Melt butter in baking dish. Pour macaroni into melted butter; stir until coated. Add cheese, salt, pep- per and cold milk.

Bake, uncov- ered, at 325 for 30 minutes. Do not stir while baking. This comes out of the oven golden brown and creamy. For Sunday dinner, bake at 250 for 3 hours. Richard and Norma Nolt Himrod, New York Cheese Spread 5 cups hot water (or milk) One 5-pound block American cheese Bring water to a boil, then turn off burner.

Add cheese 1 slice at a time. Turn burner on low and stir until nice and smooth. We like this on toast with a little strawberry jam. Linda Fisher Kinzers, Pennsylvania Creamy Chia Pudding 1 cup milk cup chia seeds 1 cup yogurt 2 tablespoons maple syrup 1 teaspoon vanilla Pinch of salt Mix together with a whisk and let sit for 30 minutes. Stir again and refrigerate.

Hello from the Martins. Busy summertime is here. Ten-month-old Leonard really enjoys the outdoors. Wishing everyone a happy, busy summer. Daniel and Martha Martin Newville, Pennsylvania Yorkshire Pizza cup butter 1 cup flour 2 eggs 1 cup milk teaspoon salt Melt butter in an 8x12-inch glass pan at 425 F.

Beat flour, eggs, milk and salt until smooth. Pour into a hot pan. Put pizza sauce on top (it will run into the bottom of the mixture). Add other pizza toppings as desired. Sprinkle with oregano and top with cheese.

Bake at 400 for 15-20 minutes. The Zeisets Lewisburg, Pennsylvania Oatmeal Cinnamon Chip Cookies 1 cup (2 sticks) butter, softened 1 cup brown sugar, packed cup sugar 2 eggs teaspoons vanilla extract cups flour 1 teaspoon baking soda cups quick-cooking oats cups (10-ounce pack- age) cinnamon chips (they use Heat oven to 350 F. Beat but- ter, brown sugar and sugar in a bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda.

Add to butter mixture, beating well. Stir in oats and cinnamon chips (batter will be stiff). Drop by heaping teaspoons onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Cool 1 minute.

Remove from cookie sheet to wire rack. Yields 4 dozen. Bar variation: Spread butter onto lightly greased 13x9x2-inch baking pan. Bake at 350 for 25-30 minutes or until golden brown. Cool and cut into bars.

Yields 3 dozen. nice to be able to make these cookies into bars. With things so busy on the farm, convenient to just put one pan in the oven. We are kept busy milking 245 cows, taking care of calves and right now, trying to raise two baby kittens orphaned by their mom. Melissa and Michele Royer Lebanon, Pennsylvania Fluffy Pumpkin Pancake cup flour cup whole-wheat flour cup sugar 1 teaspoon baking powder 1 teaspoon baking soda teaspoon pumpkin pie spice teaspoon ground cinnamon teaspoon salt 2 large eggs 1 cup milk cup vanilla yogurt cup pure pumpkin 2 tablespoons oil teaspoon vanilla In a large bowl, combine the first eight ingredients.

In another large bowl, whisk together eggs, milk, yogurt, pumpkin, oil and vanilla. Slowly add wet mixture to dry, stirring until moistened. Lightly coat griddle with cooking spray and turn to medium heat. Pour cup batter onto griddle, repeat until griddle is full. Flip pancakes over when bubbles begin to form on top and edges are golden brown Makes about 8 pancakes.

Serve with butter or whipped topping. Renee Martin Lititz, Pennsylvania.