Royal Recipes - Pennsylvania Dairy Princess and Promotion

2014 PENNSYLVANIA
COUNTY DAIRY PRINCESSES
Pennsylvania
Dairy Princess Program
Front Row (L-R): Danielle Varner, PA Alternate Dairy Princess;
Lu-Anne Antisdel, PA Dairy Princess; Brooke George, PA Alternate Dairy
Princess
2nd Row (L-R): Tara Sleeman, Warren County; McKenzy Keener, Lebanon
County; Jamie Trotter, Lawrence County; Samantha Stouffer, Cumberland
County; Maria Minor, Cambria County; Cheyenne Maben, Juniata County;
Blake Yoder, Mifflin County
3rd Row (L-R): Rachel Grosvenor, Susquehanna County; Rebecca
Leister, Tioga County; Olivia Paulhamus; Emma Loch, WyomingLackawanna County; Anna Brubaker, Perry County; Alyssa Angelo,
Crawford County; Casandra Blickley, Chester County; Amanda Hege,
Franklin County; Brooke Ostrander, Bradford County; Erika Spako, Sullivan
County
4th Row (L-R): Joelle Smeltz, York County; Hannah Miller, Schuylkill
County; Emily Davis, Huntingdon County; Kelly Beck, Centre County;
Sandra Krone, Bucks County; Carly Foose, Lancaster County; Hannah
Verbanac, Erie County; Jessica Orczeck, Blair County; Samantha George,
Mercer County; Ashley Mohn, Berks County
2014 SEMINAR PICTURE
ALTERNATE COUNTY DAIRY PRINCESSES
NEED PICTURE?
Front Row (L-R): Danielle Varner, PA Alternate Dairy Princess;Lu-Anne
Antisdel, PA Dairy Princess; Brooke George, PA Alternate Dairy Princess
2nd Row (L-R): Amber Gunkle, Perry County; Hannah Kauffman, Juniata
County; Elizabeth Acel, Crawford County; Rachel Enos, Warren County;
Megan Notestine, Berks County; Taylor Hemenway, Tioga County;
3rd Row (L-R): Rebeccah Harter, Centre County; Terren Lesher,
Huntingdon County; Gabriella Kurtz, Berks County; Hailey Fisher, Bradford
County; Paige Brumett, Erie County
The Pennsylvania Dairy Princess Programs offers
the opportunity to qualified young women and men
to make a persona contribution to the well being of
the dairy industry by devoting their spare time and
talent to the promotion of its products for the period
of one year.
In 2013-2014, 37 princesses, 22 alternates and 255
junior representatives participated in the following
consumer oriented local promotions: 5,108 school
programs, 3,220 newspaper articles, radio, TV and
social media programs, 1,895 store, mall and fair
promotions, 602 non-farm appearances and 285 dairy
meetings. In addition, they appeared at 536 special
events representing the dairy industry and traveled
155,780 miles to complete their duties.
County Dairy Princesses serve their county for a
period of one year - July 1st through June 30th and
attend an all expense paid training seminar and state
pageant. The Pennsylvania Dairy Princess and two
Alternates are selected each September, they serve
as the representatives of Pennsylvania's dairy industry
at all official state functions and at many large industry
promotions throughout their reign.
Serving as a dairy princess is an honor and an
education - equally beneficial to the individual
and the industry.
2014-2015
Recipes compiled by
Charles A. Ruslavage, Clarion, PA
Royal Recipes Book sponsored by
Allied Milk Producers’ Cooperative, Inc.
www.alliedmilkproducers.com
Check out our Dairy E-store for
all of your dairy merchandise needs!
www.padairy.org
Pennsylvania Dairy Princess &
Promotion Services, Inc.
905 Clearfield Rd
Shippensburg, Pennsylvania 17257
(717) 599-4363
(717) 585-6535 Fax
www.padairy.org
[email protected]
Notes
We, the 2014-2015 County Dairy
Princesses of Pennsylvania, are
thrilled to share our family's most
savored recipes with you. It is
our hope that while you make
these recipes you remember not
only the dairy farmer but all the farmers
who provided you with these ingredients.
Currently less than two percent of the American population
has a direct connection to farm life or agriculture. As
dairy promoters, we strive every day to do our part in
showing consumers what MILK and its products go
through before landing in the dairy case at your local
grocery store across the nation.
We enjoy the opportunity to share dairy's story and give
consumers new and unique ways to increase the role of
MILK and other dairy products in their everyday diet
while helping families stay healthy. Most people do not
know that dairy foods provide nine essential nutrients
such as calcium, potassium, phosphorus, protein, vitamins
A, D and B12, riboflavin and niacin. By consuming dairy
products as part of a well-balanced diet will strengthen
bones and teeth and help to increase muscle mass.
When you are running children here and there or putting
long days in at work, please remember to pack in your
lunches or snack packs cheese, go-gurts, or milk on the
go. These are easy ways to receive your needed dairy
products every day.
By sharing our recipes, we want to help you get your
3-Every-Day™ of delicious dairy foods such as MILK,
CHEESE, and YOGURT to improve your diet and keep your
body healthy and strong. We value preparing and enjoying
healthy foods as well as taking part in the practices of
good nutrition, physical activity, and an overall healthy
lifestyle…and we hope you do too!
Remember to look for the 3-Every-Day™ of Dairy or the
Real Seal® logo when purchasing dairy products and use
REAL dairy products in all of your cooking. We invite you
to use Pennsylvania's official state beverage - MILK and
its products in your kitchen every day. Rather than
reaching for a glass of soda please reach for a tall glass
of refreshing MILK!
Eat, drink and enjoy dairy products!
2014-2015
Pennsylvania County Dairy Princesses
20
1
Fruit and
Yogurt Smoothie
1 banana
1 cup strawberry or any fruit of your choice
1/2 cup YOGURT
1/4 cup pineapple juice
1 1/2 tsp. white sugar
1 tsp. MILK
1 tsp. orange juice
In a blender, add all the ingredients and blend until
smooth. Perfect refreshment on hot summer days.
Emily Davis
Huntingdon County Dairy Princess
“Cow”- pachino
Milk Punch
1 half-gallon chocolate ICE CREAM, softened
1 half-gallon coffee ICE CREAM, softened
1/2 gallon MILK
2 lt. cream soda
In a large punch bowl, mix together chocolate and
coffee ICE CREAM. When well mixed, slowly add
the MILK, while continuing to mix the ICE CREAM
together. Once ICE CREAM and MILK are well mixed,
very slowly add the soda. Continue to mix the punch
slowly as the soda is being added, as foam will
begin to accumulate.
Sandra Krone
Bucks County Dairy Princess
2
County
Booking Chair
Lebanon
Jen Bashore
(717) 813-7997
Lycoming
Ashley Furman
(814) 360-2265
McKean
Ashley Larson
(814) 203-0896
Mercer
Brenda Weber
(724) 992-1963
Mifflin
Carey Goss
(717) 543-0974
Perry
Missy Innerst
(717) 275-6000
Potter
Judi Turton
(814) 848-7204
Schuylkill
Darla Romberger
(570) 648-3540
Somerset
Jenny Smiley
(814) 279-4956
Sullivan
Mary Lambert
(570) 924-3356
Phone Number
SUN Area (Snyder,
Union, Northumberland,
Larissa Hauck
Montour Counties)
(570) 768-8001
Susquehanna
Mary Puzo
(570) 278-2497
Tioga
Lisa Remley
(570) 324-6739
Warren
Michelle Enos
(814) 730-4423
Washington
Sherry McMurray
(724) 255-9165
Wayne
Joan Schweighofer (570) 224-4619
Westmoreland
Amiee Love
(724) 454-7948
Wyoming-Lackawanna Juliet Loch
(570) 906-0897
York
(717) 862-3000
Gabrielle Murphy
We have 49 county programs
throughout Pennsylvania and
encourage you to contact your
local county committee to schedule
a dairy promotion.
19
County
Booking Chair
Phone Number
Bedford
Tammy Gates
(814) 766-4548
Berks
Donna Werley
(610) 562-2070
Blair
Jean Sollenberger
(814) 793-4446
Bradford
Elaine Noble
(570) 537-2066
Bucks
Ruth Ann Moyer
(215) 345-7327
Butler
Sandy Stephenson
(724) 285-1296
Cambria
Tamela Hall
(814) 344-8472
Centre
Candy Wasson
(814) 237-2339
Chester
Betsy Harrop
(484) 354-6144
Clarion-Venango
Jessica Champlurier (814) 758-7876
Clearfield
Shannon Henry
(814) 236-3150
Clinton
Sue Dotterer
(570) 660-2092
Columbia-Luzerne
Stephanie Ryman
(570) 759-6567
Crawford
Wendy Angelo
(814) 398-2486
Cumberland
Mary Kutz
(717) 776-7852
Dauphin
Darla Romberger
(570) 648-3540
Delaware
Jen Batchelder
(610) 358-1033
Erie
Megan Verbanac
(814) 398-2963
Franklin
Patty Hege
(717) 375-2811
Huntingdon
Maria Payne
(717) 818-1851
Indiana
Bobbie Farren
(724) 465-7031
Jefferson
Susan Alexander
(814) 849-3292
Juniata
Karen Shearer
(717) 527-2221
Lancaster
Dale Smith
(717) 336-0553
Lawrence
Donna Slick
(724) 946-3115
Hot Spinach and
Artichoke Dip
1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
6 oz. CREAM CHEESE
1/4 cup SOUR CREAM
1/4 cup mayonnaise
1/3 cup grated PARMESAN CHEESE
1/2 tsp. red pepper flakes
1/4 tsp. salt
1/4 tsp. garlic powder
Boil spinach and artichokes in 1 cup of water until
tender and drain. Discard liquid. Heat CREAM
CHEESE in microwave for 1 minute or until hot and
soft. Stir in remaining ingredients (SOUR CREAM,
mayonnaise, PARMESAN CHEESE, pepper flakes,
salt, garlic powder) and serve hot.
Ashley Mohn
Berks County Dairy Princess
Buffalo
Chicken Dip
8 oz. pkg. CREAM CHEESE, softened
1/2 cup BLUE CHEESE or RANCH salad dressing
1/2 cup hot sauce (buffalo wing sauce-I use Frank's redhot)
1/2 cup SHREDDED CHEESE (I like using chedder)
2 cans white premium chunk chicken
Heat oven to 350° F. Place CREAM CHEESE, Salad
dressing, hot sauce and shredded CHEESE in a
medium sauce pan. On medium heat, melt ingredient
together stirring frequently. When CREAM CHEESE
is melted add chicken and stir. Pour into oven safe
dish. Put in oven, covered for 15 minutes then,
un-covered for 15 minutes.
Served with crackers, vegetables or Tostitos.
Casandra Blickley
Chester County Dairy Princess
18
3
Hot Crab Dip
1 pound crabmeat
2 8-oz. pkgs. CREAM CHEESE
1 tsp dry mustard
2 cups shredded CHEDDAR CHEESE
1 cup SOUR CREAM
2 TBSP mayo
3 tsp. Worcestershire sauce
Variety of crackers
Combine all ingredients except the crabmeat and
1/2 cup shredded CHEDDAR CHEESE. Once all the
ingredients have been blended, add crabmeat and
place in casserole dish. Top with remaining CHEESE.
Bake at 350° for 35 minutes. Serve with crackers.
Maria Minor
Cambria County Dairy Princess
Blue Cheese
Mushrooms
24 medium mushrooms
1/4 lb. sliced green onions
1 TBSP BUTTER
1 4oz. package of crumbled BLUE CHEESE
3 oz. CREAM CHEESE
Remove the stems from the mushrooms and chop.
Cook and stir stems and onions in BUTTER in skillet
until tender. Add BLUE CHEESE and CREAM
CHEESE, mix well. Spoon evenly into mushroom
caps. Place on rack of boiler pan and broil 2-3
minutes until golden brown. Serve warm.
The mission of Pennsylvania Dairy Princess and Promotion
Services, Inc. is:
• To work with local county committees in their promotional
efforts and their dairy princess programs to promote the sale
and consumption of milk and dairy products at the grassroots
level throughout the state of Pennsylvania.
• To plan and conduct the training of young people to serve
as dairy industry promoters now and to be future agricultural
leaders; and
• To coordinate the selection and activities of the State Royalty.
We believe that by communicating and working with grassroots
promotion efforts and regional dairy promotion programs that
we can combat the calcium crisis that many of Pennsylvania's
consumers are suffering with and to have a healthier, happier
public and a stronger, more productive dairy industry. We have
49 county programs throughout Pennsylvania and encourage
you to contact your local county committee to schedule a dairy
promotion.
Notes
Samantha George
Mercer County Dairy Princess
Warm Chip Beef Dip
2 8oz. packages of CREAM CHEESE
4 Tbsp. MILK
1 cup SOUR CREAM
4 Tbsp minced onion
4Tbsp chopped green peppers
1/4 tsp. pepper
3 oz. package of chipped beef
Add all ingredients in order in bowl and mix. In 2
quart casserole dish pour the mixture and bake for
15 minutes at 350°. Serve warm with chips or round
bread.
Brooke Ostrander
Bradford County Dairy Princess
4
17
Garlic Cheese Bread
Three Milk Cake
6 eggs, separated
1 cup white sugar
1 cup all-purpose flour
1 TBSP baking powder
1/2 cup MILK
2 tsp vanilla extract
1 cup HEAVY WHIPPING CREAM
1 (14 ounce) can SWEETENED CONDENSED MILK
1 (12 ounce) can EVAPORATED MILK
1 cup WHIPPED CREAM (optional)
1 cup sliced fresh strawberries (optional)
Preheat oven to 350° F (175° C). Grease a 10x15inch baking dish. Beat egg whites in a large mixing
bowl with an electric mixer on high until stiff peaks
form; gradually beat in sugar until mixture is glossy.
Beat in egg yolks, one at a time, combining each
yolk before adding the next. Reduce mixer speed
to medium and add flour, about 1 tablespoon at a
time, to the mixture, beating continuously; beat in
baking powder, MILK, and vanilla extract. Pour batter
into prepared baking dish. Bake in the preheated
oven until cake is lightly browned and a toothpick
inserted in the middle comes out clean, about 25
minutes. Let cake cool for 15 minutes. Pour 1 cup
HEAVY WHIPPING CREAM, SWEETENED
CONDENSED MILK, and EVAPORATED MILK in a
blender and pulse several times until well blended.
Pour THREE-MILK mixture evenly over the cake.
Refrigerate cake until cold and the MILK mixture
has soaked in, at least 1 hour. Cut in squares and
top each serving with a dollop of WHIPPED CREAM
and a few sliced strawberries. Refrigerate leftovers.
3 1/2 cups grated CHEDDAR CHEESE
3/4 cup grated MONTEREY JACK CHEESE
1/2 cup grated PARMESAN CHEESE
1/2 cup (real) mayonnaise
2 TBSP BUTTER
4 whole green onions, white and light green parts minced
1 dash salt
1 loaf crusty French bread
4 cloves garlic, finely minced
Mix CHEESES with the mayonnaise and the green
onions. Add dash of salt to taste and set aside or
keep in the fridge until you need it. Cut loaf of bread
in half, then each half into half again. Working 1/4
loaf at a time, melt 2 TBSP BUTTER in a skillet and
add 1/4 of the minced garlic. Place 1 of the 1/4
loaves face down on the skillet, swirling in to soak
up the BUTTER and garlic. Allow bread to toast in
the skillet, removing garlic if it starts to get too
brown. Repeat with remaining BUTTER, garlic, and
bread. Spread CHEESE mixture on warm loaves and
bake in a 425° oven until CHEESE is hot and bubbly,
about 10 minutes. Slice and serve.
Makes 4 servings
Tara Sleeman
Warren County Dairy Princess
Waffles
Serves 12.
Kelly Beck
Centre County Dairy Princess
Separate 5 eggs, keep 5 egg yolks separate
1 cup BUTTERMILK
1 cup WHOLE MILK
1/2 tsp salt
1/4 cup sugar
2 cups flour (or more depending on weather)
1 tsp baking soda
2 tsp baking powder
Mix all ingredients.
Melt 1/2 lb. BUTTER. Add slowly to batter
Whip your 5 egg whites, then fold gently into batter.
Lastly, cook on waffle maker and enjoy!
Erika Spako
Sullivan County Dairy Princess
16
5
Strawberry
Trifle
Cheeseburger Soup
1/2 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrot
3/4 cup diced celery
1 tsp. basil
1 tsp. dried parsley flakes
4 TBSP. BUTTER
3 cups chicken broth
4 cups diced, peeled potatoes
1/4 cup flour
8 oz. AMERICAN CHEESE, cubed
1 1/2 cup MILK
3/4 tsp. salt
1/4 tsp. pepper
1/4 cup SOUR CREAM
In a 3-quart saucepan, brown beef; drain and set
aside. In the same saucepan, saute´onion, carrot,
celery, basil, and parsley in 1 TBSP. BUTTER until
vegetables are tender (about 10 minutes). Add broth,
potatoes, and beef; bring to a boil. Reduce heat;
cover and simmer for 10-12 minutes or until potatoes
are tender. Meanwhile, in a small skillet, melt
remaining BUTTER. Add flour; cook and stir for
3-5 minutes or until bubbly. Add to soup; bring to
boil. Cook and stir for 2 minutes. Reduce heat to
low. Add CHEESE, MILK, salt and pepper; cook and
stir until cheese melts, remove from heat; blend in
SOUR CREAM.
Olivia Paulhamus
Lycoming County Dairy Princess
1 cup cold MILK
1 cup (8 oz) SOUR CREAM
1 package (3.4 oz) instant vanilla pudding mix
1 tsp. grated orange peel
2 cups heavy WHIPPING CREAM, whipped
8 cups cubed angel food cake
4 cups sliced fresh strawberries
1. In large bowl, beat the MILK, SOUR CREAM,
pudding mix and orange peel on low speed until
thickened. Fold in whipped CREAM.
2. Place half of the cake cubes in a 3 qt glass bowl.
Arrange a third of the strawberries around sides of
the bowl and over the cake; top with half the pudding
mixture. Repeat layers once. Top with remaining
berries. Refridgerate for 2 hours before serving.
Joelle Smeltz
York County Dairy Princess
Peanut Butter and
Chocolate Pie
1- 8 oz pkg CREAM CHEESE, softened
1/2 cup plus 1 Tbsp. creamy peanut butter
1 cup cold MILK
1 small pkg. vanilla flavor instant pudding
2 1/2 cups thawed WHIPPED TOPPING
1 chocolate cookie pie crust
3 squares semi-sweet chocolate
Beat CREAM CHEESE and 1/2 cup peanut butter
until well blended. Add MILK and dry pudding mix;
beat 2 minutes. Whisk in 1 cup WHIPPED TOPPING;
spoon into crust. Refrigerate until ready to use.
Meanwhile microwave remaining WHIPPED TOPPING
and chocolate in microwave bowl on HIGH 1 1/2 to
2 minutes or until chocolate is completed melted
and mixture is well blended, stirring after each
minute. Cool completely. Spread chocolate mixture
over pudding layer in crust. Microwave remaining
peanut butter in small microwaveable measuring
cup or bowl 30 seconds; stir. Drizzle over pie.
Refrigerate 4 hours or until firm.
McKenzy Keener
Lebanon County Dairy Princess
6
15
Pumpkin Bisque with
Smoked Gouda
Quick and Easy
Chocolate Ice Cream
2 boxes VANILLA ICE CREAM mix
2 quarts CHOCOLATE MILK
1 can EVAPORATED MILK
1 can SWEETENED CONDENSED MILK
1/2 pint HEAVY CREAM
1 tsp. vanilla
Combine ICE CREAM mix and CHOCOLATE MILK
in large bowl. Add MILK slowly and stir until
dissolved. Add remaining ingredients. Pour mixture
into freezing container and freeze until firm.
Makes 6 quarts.
Cheyenne Maben
Juniata County Dairy Princess
Chocolate
Éclair Cake
4 bacon stripes, chopped
1 medium onion, chopped
3 garlic cloves, minced
6 cups chicken broth
1 can (29 ounces) solid-packed pumpkin
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. pepper
1 cup heavy WHIPPING CREAM
1 cup shredded GOUDA CHEESE
Additional shredded GOUDA CHEESE, optional
8 ounce tub SOUR CREAM
2 TBSP minced fresh parsley
In a Dutch oven, cook bacon over medium heat until
crisp. Remove to paper towels with a slotted spoon;
drain, reserving 1 tbsp. drippings. Saute´onion in
drippings until tender. Add garlic; cook 1 minute
longer. Stir in the broth, pumpkin, salt, nutmeg and
pepper. Bring to a boil. Reduce heat; simmer,
uncovered, for 10 minutes. Cool slightly. In a blender,
process soup in batches until smooth. Return all to
pan. Stir in heavy WHIPPING CREAM; heat through.
Add CHEESE; stir until melted. Put a dollop of SOUR
CREAM, sprinkle fresh parsley and bacon on each
serving.
Crawford County Dairy Princess
Alyssa Angelo
1 cup water
I stick BUTTER
1 cup flour
4 eggs
8 oz. CREAM CHEESE
2 small packages vanilla instant pudding
2 1/2 cup MILK
1 small container COOL WHIP
Hot fudge sauce
Notes
In a medium saucepan heat 1 cup water and 1 stick
BUTTER until boiling. Add 1 cup flour and stir until
mixture forms a ball and pulls away from the pan.
Add 4 eggs, one at a time, beating well after each
egg. Spread into ungreased 9x13 pan. Bake at
400° for 30-35 min. Cool completely. Make the
filling with 8 oz CREAM CHEESE, beat until smooth
and then add: 2 small packages vanilla instant
pudding with 2 1/2 cup MILK, beat until smooth.
Top with COOL WHIP and hot fudge sauce.
Serves 8-10
Jamie Trotter
Lawrence County Dairy Princess
14
7
Zucchini
Casserole
8 cups zucchini - quartered and sliced 1/4 thick
1 can broccoli and cheese soup
1/2 cup SOUR CREAM
1 onion diced
1/2 box cheese croutons
PARMESAN CHEESE
Cheese
Garden Lasagna
1/4 cup (2 ounces) BUTTER
2 cloves garlic, minced
1 cup each asparagus, zucchini, green onions, yellow
squash and red pepper, diced
6 ounces portobello mushrooms, chopped
2 cups Roma tomatoes, diced
2 cups baby spinach leaves, diced
1/4 cup fresh basil leaves, chopped
1 TBSP fresh oregano leaves, chopped
1/4 cup balsamic vinegar
2 cups (15 ounces) RICOTTA CHEESE
1 cup (4 ounces) PARMESAN CHEESE, grated and divided
1 egg, beaten
1/2 tsp. salt and pepper
12 no-cook lasagna noodles
2 cups (8 ounces) MOZZARELLA CHEESE, shredded
and divided
1 cup (4 ounces) SMOKED PROVOLONE CHEESE,
shredded and divided
Directions
Preheat oven to 350 ° F. Butter bottom of 13x9x2inch pan. Melt 1/4 cup BUTTER in skillet over medium
heat. Add garlic and saute´, 1 to 2 minutes. Add
asparagus, zucchini, onions, squash, red pepper,
mushrooms, tomatoes and spinach; saut_ stirring
frequently, 4 to 5 minutes. Stir in basil, oregano and
vinegar; set aside. In bowl, stir together RICOTTA,
1/2 cup PARMESAN, egg, salt and pepper; set aside.
Place layer of noodles (4 noodles) on bottom of
prepared pan. Spread 1/2 ricotta mixture over
noodles, top with 1/3 vegetable mixture, 3/4 cup
MOZZARELLA and 1/2 cup PROVOLONE. Repeat
with noodles, remaining ricotta mixture, 1/3 vegetable
mixture, 3/4 cup mozzarella and remaining provolone.
Top with noodles, remaining vegetable mixture,
mozzarella and parmesan. Bake 35 to 45 minutes.
Let stand 5 to 10 minutes; serve.
Parboil zucchini in salted water until tender- drain
put in 4 quart casserole dish and combine with the
soup, SOUR CREAM, onion, and half box of croutons.
Stir well. Top mixture with PARMESAN CHEESE
Bake at 350 ° for 30 minutes.
Emma Loch
Wyoming/Lackawanna County Dairy Princess
Cheesy Potato
Casserole
2 lbs frozen hash browns
1/2 cup BUTTER
1 (10 1/2 ounce) can cream of chicken soup
1 cup SOUR CREAM
1 cup shredded CHEDDAR CHEESE
1/4 cup diced onion
salt and pepper, to taste
First, defrost potatoes, melt BUTTER, and mix together
all ingredients. Then place in oven and bake at 350 ° for
one hour in a 9 by 13 casserole dish. Serve warm and
enjoy!
Prep Time: 5 minutes
Cook Time: 1 hour
Serves:8
Hannah Verbanac
Erie County Dairy Princess
Serves 8
Carly Foose
Lancaster County Dairy Princess
8
13
Cheesy Mexican Chicken
Egg and
Cheese Soufle
3 TBSP BUTTER
3 TBSP flour
1 cup MILK
Pinch of salt
3 eggs (separated)
1 cup shredded CHEESE
Melt BUTTER in saucepan. Stir in flour to make a
smooth paste. Add MILK cook stirring constantly
until thick. Add salt, Pour a small amount of the
white sauce into egg yolks and stir egg yolks into
white sauce and add CHEESE. Cook and stir until
CHEESE has melted and remove from heat. Fold
in stiffly beaten egg whites. Pour into greased
baking dish that is 13x9 and bake for 350° for
45-50 minutes and serves 8 to 10 people.
6 chicken breasts pound to 1/4 inch thick.
1 can cream of chicken soup
1/2 cup MILK
3 cups Frito's corn chips
1 package taco seasoning (chi chi's) note: can use less
2 cups shredded CHEDDAR CHEESE
Place chicken in a greased 9x13 inch pan (Pam is
OK to use). Mix soup, MILK, 1 1/2 cups CHEESE and
seasoning together. Pour over chicken. Top chicken
with corn chips. Cover and bake at 375 ° for 30 mins.
Remove cover and put remaining CHEESE overtop
of chips and bake 10 minutes more. Can serve
over rice.
Samantha Stouffer
Cumberland County Dairy Princess
Rebecca Leister
Tioga County Dairy Princess
Ham and
Macaroni
Casserole
2 Cups Elbow Macaroni
1 TBSP. Salt
2 Medium green peppers chopped
1/2 Medium onion chopped
1/2 lb. ham, cut in chunks
2 TBSP. BUTTER
6 oz. CHEDDAR CHEESE, cut into chunks
Gradually add macaroni and salt to rapidly boiling
water so that it continues to boil. Cook uncovered,
stirring occasionally, until tender. Drain. Chop green
peppers, onion, and ham; grate CHEESE. In skillet,
saute´ green peppers and onion in BUTTER until
soft. Combine vegetables, ham, CHEESE and
macaroni in 2 1/2 -quart casserole. Cover and bake
in a 375 ° oven for 15 minutes.
Hannah Miller
Schuylkill County Dairy Princess
Crustless
Quiche
8 Strips of bacon, diced
3 eggs
1/2 cup BUTTER, melted
1 1/2 cup MILK
1/2 cup Bisquick baking mix
A dash of pepper
1 cup CHEDDAR CHEESE, shredded
Fry bacon in a skillet. Thoroughly whisk together
eggs, BUTTER, baking mix, MILK, and pepper. Pour
mixture into a greased 9 inch pie pan. Sprinkle with
bacon and CHEESE; gently press below surface.
Bake at 350° for 30 minutes or until a knife inserted
halfway to center comes out clean. Let sit for 10
minute before serving.
Great for a breakfast before a big day!
Blake Yoder
Mifflin County Dairy Princess
12
9
Kaylie's Cheesy
Bacon and
Tomato Pasta
Lasagna
in a Bun
1/2 lb. lean ground beef
1 medium onion, diced
1 cup canned spaghetti sauce
1-1/2 cups shredded MOZZARELLA CHEESE, divided
2 TBSP pesto sauce or 1/4 tsp. Italian seasoning
1/4 cup shredded PARMESAN CHEESE
6 sub or hoagie rolls (6 inch)
Preheat the oven to 400° F. In a medium skillet,
cook beef and onion over medium heat until meat
is fully cooked and reaches an internal temperature
of 160° F; drain. Add spaghetti sauce and cook 5
minutes longer until heated through. Meanwhile in
a small bowl cook, combine MOZZARELLA CHEESE,
pesto sauce, and PARMESAN CHEESE; mix well.
Cut a thin slice (about 1 inch) off the top of each
bun. Hollow out bun bottom, leaving 1/4 inch shell.
Spoon meat mixture into bun; top with CHEESE
mixture. Replace bun tops and wrap in foil. Place
on a baking sheet. Bake foil wrapped hoagies for
20 minutes or until heated through. Serves 6.
Jessica Orczeck
Blair County Dairy Princess
8 slices of bacon, chopped
1/2 cup of cherry tomatoes
1 8oz tub of CHIVE AND ONION CREAM
CHEESE SPREAD
1 cup of MILK
1/2 cup of grated PARMESAN CHEESE
6 cups of hot cooked penne pasta
Cook bacon in skillet until crisp, stirring occasionally.
Drain skillet, leaving bacon in skillet. Stir in cherry
tomatoes. Add CREAM CHEESE SPREAD, MILK,
and PARMESAN CHEESE; mix well. Cook until hot
and bubbly, stirring frequently. Stir in pasta. Sprinkle
additional PARMESAN CHEESE on top if desired.
Serves 8.
Rachael Grosvenor
Susquehanna County Dairy Princess
Chicken
Potpie
1 cup Carrots
1 cup Peas
1 cup Potatoes
3 cups Chicken Broth
3 cups Cooked Chicken
2/3 cup Flour
1 cup MILK
Easiest
Crock Pot
Three
Cheese Fondue
2 cups (8oz) shredded mild or sharp CHEDDER CHEESE
3/4 cups of MILK
1/2 cup (2oz) crumbled BLUE CHEESE
1 package (3oz) CREAM CHEESE, cut into cubes
1/4 cup finely chopped onion
1 TBSP all purpose flour
1 TBSP BUTTER
2 cloves garlic, minced
Combine all ingredients in 1 1/2 - to 2 quart Crock
Pot slow cooker. Cover; cook on low 2 to 2 1/2
hours, stirring once or twice until cheese is melted
and smooth. Then increase heat to high. Cook until
heated through. Then serve with bread sticks and
fresh vegetables. Makes about 8 servings.
Amanda Hege
Franklin County Dairy Princess
10
Crust Ingredients:
1 1/2 cup Flour
3/4 tsp. Salt
1 TBSP Baking Powder
1 1/2 cup MILK
6 TBSP melted BUTTER
Cook vegetables in broth until soft, then add meat
and stir together. Dissolve flour in MILK and add
to mixture. This will cause it to thicken. Pour into
a 9x13 pan. Mix all crust ingredients together and
pour on the top of the mixture. Bake uncovered at
400° for 30 minutes or until crust is golden brown.
Serve hot. Serves 12 3x3 pieces.
Anna Brubaker
Perry County Dairy Princess
11