Reprinted from the December 1978, UDA Magazine
Dairy farming comes naturally to Chuck Feenstra as he was raised on a dairy farm in Worthington, Minnesota. It was there that he met his lovely wife, Barb, who was teaching at the Worthington Crippled Children’s School. After moving to Arizona in 1963, Chuck started out at Cow Palace Milk Farms as a milker and went on to become a herdsman. He then entered a partnership which lasted until 1974. Since that time Chuck has been on his own. They now live in Chandler where they milk 300 Jerseys. Chuck serves on the Board of DHIA and Barb is the editor of the Pilgrim Lutheran Church newspaper.
Chuck and Barb have three children, Jody, 15; Pat, 13; and Dave, 9. All three are active in sports and school activities. Jody plays on the girl’s volleyball team and is sophomore class secretary at Phoenix Christian Highschool. Pat especially likes skateboarding and Dave’s favorite sport is football. Both boys attend Phoenix Christian Grade school. Pat and Jody belong to the Gilbert Dairy Club and Dave belongs to the Gilbert Swine Club. Jody also belongs to the Gilbert Sewing Club.
The entire family participates in 4-H and supports church activities. Barb gave us her recipe for Cheesecake Bars Supreme which they enjoy with a cold glass of milk.
Cheesecake Bars Supreme
2 cups sifted all-purpose flour
2/3 cup brown sugar
1/2 cup chopped nuts
2/3 cup melted butter
Mix flour, sugar, and nuts in a bowl. Stir in butter and mix until crumbly. Remove 1 1/2 cups for use as topping. Press remainder firmly in bottom of greased 9 x 13 pan. Bake at 350 degrees for 12-15 minutes.
2 8 oz packages cream cheese
1/2 cup granulated sugar
2 Tablespoons lemon juice
4 Tablespoons milk or cream
1 teaspoon vanilla
Beat softened cream cheese and sugar until smooth. Beat in eggs, lemon juice, milk, and vanilla. Pour on baked crust and top with reserved crumbs. Bake 25 minutes at 350 degrees. Cool thoroughtly. Cut into squares. Keep refrigerated.