Hi, I'm Amanda Fisher, the Mifflin County Dairy Princess.
I am the daughter of Craig and Tammy Fisher and my sister is Macy Fisher, the outgoing princess for Mifflin County.
My family lives on a farm in McVeytown where we milk a mixed herd of around 60 cows.
I personally own the Red and White Holsteins and the Ayrshires, and show them at the Huntingdon County Fair.
I love that I grew up on a family farm. In fact, of the 56,000 dairy farms in America today, 98 percent of them are family owned and operated. Being on the family farm it allows us to be closer together as a family. It allows us to sit down and have lunch and supper together.
Here are some of my family's favorite meals. I hope you enjoy them and remember to get your 3 Every Day of Dairy.
Triple Cheese Macaroni
I package (16-oz.) elbow macaroni
1 can (12-oz.) evaporated milk
1/4 cup butter, melted
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1 teaspoon pepper
8 ounces of Velveeta, melted
2 cups shredded mild cheddar cheese, divided
2 cups shredded sharp cheddar cheese, divided
Cook the macaroni. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the Velveeta, and 1 1/2 cups of each cheddar cheese.
Drain macaroni; stir in the cheese mixture. Pour into a 3-quart baking dish, greased. Top with the remaining cheese. Bake for 25 to 30 minutes or until sides are bubbly and cheese is melted.
1 1/2 cups water
1 package (6-oz.) chicken stuffing mix
2 cups cubed cooked chicken
1 cup frozen broccoli florets, thawed
1 can condensed broccoli cheese soup, undiluted
1 cup shredded cheddar cheese
In a small saucepan, bring water to a boil. Stir in stuffing mix. Remove from the heat; cover and let the stuffing stand for 5 minutes.
Meanwhile, layer the chicken and broccoli florets in a greased 11x7 baking dish. Top the chicken and broccoli with broccoli cheese soup. Fluff the stuffing with a fork; spoon stuffing over soup. Sprinkle with shredded cheddar cheese. Bake, uncovered, at 350 for 30 to 35 minutes or until heated through.
Layered Vegetable Salad with Wisconsin Blue Cheese
1 (8-oz.) container sour cream
1 cup mayonnaise or salad dressing
2 teaspoons sugar
1 tablespoon fresh lime juice
1/4 cup fresh basil leaves, chopped
1/4 teaspoon each salt and pepper
6 cups Romaine lettuce, torn into bite-sized pieces
1 cup celery, sliced
1 (10-oz.) package frozen peas, thawed
1 cup red, yellow and green pepper, diced
1/2 cup green onion, sliced
2 medium tomatoes, cut into thin wedges
2 hard-cooked eggs, sliced
1/4 cup sliced almonds
1 1/2 cups (6 ounces) Wisconsin Blue Cheese, crumbled
For dressing, in small bowl, combine first six ingredients; mix well and chill. In large salad bowl, layer lettuce, celery, peas, peppers and green onion. Spread with prepared dressing. Arrange tomatoes and eggs on top. Sprinkle with almonds and Blue cheese. Cover; chill several hours.