Hi, I'm Macy Fisher the Mifflin County Dairy Princess.
I have been the dairy princess for just a short time and I have already done so many things. Since in my last article I mainly introduced myself, I didn't get to tell you of some of the promotions that were coming up. Being that June is dairy month, I have done many ice cream sundaes already. Ice cream is a great treat for hot summer days. Ice cream is also an easy way for parents to get their children to eat dairy products. It is made of milk which contains the nine essential nutrients that your body and your bones need.
My second promotion as dairy princess was actually an ice cream sundae, but let's see where I was first. My first promotion was on Saturday, June 11. Rebecca, Megan, Amanda and I all were at the Relay for Life. We were there at the kids' station with the barn bean bag toss. The kids received a cow eraser if they tried.
Later that day there was another promotion. We all were there, along with Jenni Laughlin, one of the dairy maids. We were at the Reedsville Community Days making a giant sundae. It was a little tricky to get out of the containers at first, but once it was all together, it flew like wildfire. I would like to thank Dairy Queen for donating the 15 gallons of ice cream for that sundae.
On Monday, June 13, I was on Star Country. I did a live interview with Justin. I was a little nervous at first however, because I have only ever been on the radio one other time. I was afraid that I would mess up, but once I started I calmed down and had a great time with it.
On Tuesday, I left with my FFA chapter to attend State FFA Activities Week. It is held at Penn State campus for three days. FFA members can compete in different contests with other members from all over the state. I competed in dairy judging. I had to take a test and judge six classes of cows. I also had to give two oral sets of reasons. I ended up placing 23rd out of 78 contestants. While I was at Penn State, I was able to participate in a state promotion. The FFA always has an ice cream social while at Activities Week, and since I was already there I was asked to help. Several dairy princesses from around the state were there, too. They were also FFA members who were competing. Counties included Berks, Bradford and Centre. We ended up hand dipping around 50 gallons of ice cream. I would like to thank Rebecca and Jenni Laughlin for dipping some ice cream for me while I was away.
On Wednesday, June 15, they were dipping ice cream at East Gate's Customer Appreciation. The latest promotion that I attended was on Friday, June 17. I was at Kish Valley Dairy Sales, where I handed out milk.
Nothing is as cool and refreshing as a big, tall, glass of milk. Here are two recipes that are sure to be cool and refreshing on those hot, humid summer nights.
Raspberry Peach Delight
1 prepared angel food cake (8- in.) cut into 1-inch cubes
1 packet (.3-oz.) sugar-free raspberry gelatin
1 cup boiling water
1 cup cold water
1 can (16-oz.) reduced-sugar sliced peaches, drained and halved, also can use fresh peaches halved
3 cups cold fat-free milk
1 package (1.5-oz.) sugar-free instant vanilla pudding mix
1 carton (8-oz.) frozen reduced-fat whipped topping, thawed
Arrange cake cubes in a 13 x9 x2 inch dish. In a small bowl, dissolved gelatin in boiling water; stir in cold water. Pour over cake. Arrange peaches over gelatin. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Spoon over peaches. Top with whipped topping. Cover and refrigerate for at least 2 hours before cutting. Yield: 15 servings
Banana Blueberry Pie
1 package (8-oz.) cream cheese, softened
3/4 cup sugar
2 cups whipped topping
4 medium firm bananas, sliced
2 pastry shells (9-in.), baked
1 can (21-oz.) blueberry pie filling
Fresh blueberries and mint and additional bananas, optional
In a mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and bananas. Pour into pastry shells. Spread with pie filling. Refrigerate for at least 30 minutes. Just before serving, garnish with blueberries, mint and bananas if desired.
Yield: 2 pies (6-8 servings each)
