Hi, I'm Macy Fisher the Mifflin County Dairy Princess and it's finally March.
That means that the time will be changing soon; actually it will be changing this weekend. That means that it won't be getting dark so early. I love it when the time changes because I can stay outside in the warm weather. Usually in the summer when the evenings are longer, Mandy and I would go swimming. After we would get done milking, we would come home, change into our bathing suits and hit the pool. It is always a cool, refreshing way to end a long day of working. Just talking about it, makes me want to hit the pool, but it is only March.
The one good thing is that in a few weeks Mandy and I will go on a trip with the FFA and there is an inside pool! So I will be able to get my swimming fix then.
This past week I have had a lot of fun events on my calendar. Only one was a dairy promotion, but it was still a fun week. Monday at school I got to spend most of my day out of class baking cookies for Tuesday. Tuesday was the County Public Speaking contest at our school for FFA. Students from all over Huntingdon County came to our school to compete against one another in speech writing. That's what I made all the cookies for.
Tuesday night I got to see the Huntingdon County Dairy Princess in action. She was at our 4-H meeting and did Mix it with Milk with the younger kids. That is where you take different flavors of Jell-O and add it to milk.
Wednesday I had an FFA meeting after school and that was about it for the week.
I was supposed to have track practice all this week, too, but since I haven't had my physical done yet, I am not allowed to go to practice. Mandy and I are both in track this year. Mandy has decided that she is going to run. I can't run, so I am going to throw.
This week was also very lucky for me because I had a new Jersey calf born. She was born on March 1st, which is very good. When you show cows they are broken down into classes by their birthday. The spring calf class starts on March 1st, which means that she will be the oldest in her class and usually the oldest in the class is the biggest. That means that you will have a good chance of winning. Her name is Krisi and she is a cute little thing.
March is a great month for hearty food like potatoes and cream. This month I will be sure to fill that craving, too. This week the recipes are for creamy, dairy, yummy, Irish foods. They are packed full of corned beef and nutrients!
Shamrock Sandwiches
1 package (8-oz.) cream cheese; softened
1/4 cup mayonnaise
2 tablespoon Djion mustard
1 package (2.5-oz.) thinly sliced cooked corned beef, chopped
2 tablespoons grated red onion
2 teaspoons snipped fresh dill
1/4 teaspoon salt
1 round loaf thinly sliced seedless rye bread
In a large mixing bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the corned beef, onion, dill and salt. Using a 2-inch shamrocks cookie cutter, cut out 2 shamrocks from each slice of bread. Spread 1 to 2 teaspoonfuls of filling on the bottoms of half of the shamrocks top with remaining shamrocks.
Hot Pastrami Spread
2 packages (8-oz. each) cream cheese, softened
1/2 cup sour cream
2 packages (2.5-oz. each) thinly sliced pastrami, chopped
1/2 cup finely chopped green pepper
1/3 cup chopped pecans or walnuts, optional
In a small mixing bowl, beat cream cheese and sour cream until smooth. Stir in pastrami and green peppers. Transfer to a greased 1-qt. baking dish. Sprinkle with pecans if desired. Bake uncovered at 350 for 25-30 minutes or until heated through and edges are bubbly. Serve warm.
Dilly Corned Beef Dip
1 can (12 ounces) corned beef
2 cups (16 ounces) sour cream
2 cups mayonnaise
1/3 cup minced fresh parsley
2 tablespoons finely chopped onion
2 tablespoons snipped fresh dill
1/2 teaspoon seasoned dill
Assorted crackers or vegetables
Crumble corned beef into a large bowl. In a small bowl, combine the sour cream, mayonnaise, parsley, onions, dill and seasoned salt. Pour over beef, toss to coat. Serve with crackers or vegetables.
Mint Mocha Shakes
2 cups milk
1 teaspoon vanilla extract
1/8 teaspoon mint extract
1 envelope instant cappuccino Irish cream mix
2 cups chocolate ice cream, softened
In a blender, combine all ingredients, cover and process until blended. Stir if necessary. Pour into chilled glasses; serve immediately.
