Hi, I'm Macy Fisher, the Mifflin County Dairy Princess and I am so sorry that there was no article last week.
Once you read this article, I'm sure you will understand. My past few weeks have been very, very busy.
Starting way back on the 26th of March is where we left off. That evening I was at the Farm Bureau's spring meeting. It was held at the Lewistown Hoss's around 6:30. I was there to give the evening's entertainment. Everyone at the meeting participated in cow humor jokes. When someone answered a question, they received a cow tail.
Once I returned home for the evening, I was hard at work preparing for what might have been the three hardest days during my reign. On Tuesday, Wednesday, and Thursday I did all of my third-grade school visits. These weren't really hard to do, it was just straining. At all of my school visits I did the same thing.
They started out by watching a short video on animal care on dairy farms. The kids learned about how the cows are truly treated on the farms and how much work goes into just one glass of milk.
During the video, each student received a snack, too. They all had Go-Gurt.
After the film was over, we played a game where they had to use the information they learned from the video. What they had to do is roll two giant dice. One had colors that corresponded with the different categories that the questions came from. For example, the yellow side was cheese trivia and the cow printed side was the cow facts category. The other dice was numbered which picked the number of question they would receive.
After the game, if there was any time left over they could ask me questions about my farm or what I do.
The promotions started out on Tuesday at Indian Valley Elementary. There I had four classes who were the most rambunctious group.
On Wednesday I was at Strodes Mills in the morning with three classes, and then to East Derry in the afternoon with four more classes.
The students at East Derry were very bright. Especially the one class; they were the only class to know any of the four compartments of a cow's stomach.
That brings us to Thursday. On Thursday I was at Lewistown Elementary School in the morning with six classes! I thought four classes in one building was a lot, but apparently I was wrong.
My day at Lewistown would have to be the most exciting visits of the entire week. While I was there, the students had their severe weather drill. This is where all of the students had to report to an assigned area, get down on the floor facing the wall, and put their hands over their heads. This was my first experience with this drill and I will say that all of the students did exceptionally well.
After my long morning at Lewistown, I had just one class at Union Elementary over in Belleville. I think that these guys were a bit sluggish and ready to go home, which is completely understandable seeing as how I was there just a half hour before their dismissal.
After that invigorating week last week I am glad that this week I do not have any promotions at all. So now I can build up to my excitement for Easter.
This week's recipes are Easter themed as well. When I think of Easter, the first food that comes to my mind is ham. I really do love ham, I think it is one of my favorite parts of the pig is ham. I realized though that everyone does not like ham, so I thought a little harder. I found that the second Easter food is asparagus. I have never had asparagus, but my aunt loves it so I found some cheesy recipes that I'm sure anyone will enjoy. These Easter treats are filled with cheesy, oozy, gooey, goodness.
This week's recipes are full of nine essential nutrients and Easter spirit. I hope that everyone has a great holiday weekend and stays safe.
Happy Easter!
Asparagus
Ham Roll Ups
16 asparagus spears, trimmed
1 medium sweet red pepper, cut into 16 strips
8 ounces Havarti cheese, cut into 16 strips
8 thin slices deli ham or prosciutto, cut in half lengthwise
16 whole chives
In a large skillet, bring 1 inch of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place in ice water. Drain and pat dry. Place an asparagus spear, red pepper strip, and cheese strip on each slice of ham. Roll up tightly; tie with chive. Refrigerate until ready to serve.
Mushroom Asparagus Quiche
1 tube (8-oz.) refrigerated crescent rolls
2 teaspoons prepared mustard
1 1/2 pounds fresh asparagus, trimmed and cut into 1/2 inch pieces
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup butter, cubed
2 eggs, lightly beaten
2 cups (8-oz.) shredded part-skim mozzarella cheese
1/4 cup minced fresh parsley
1/2 teaspoon each salt and pepper
1/4 teaspoon garlic powder
1/4 teaspoon each dried basil, oregano and rubbed sage
Separate crescent dough into eight triangles; place in an ungreased 9-inch pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside. In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust. Bake at 375 degrees for 25 to 30 minutes or until a knife inserted near the edge comes out clean. Let stand for 5 minutes before cutting.
