88-Lancaster Farming, Saturday, October 19,1985
Cook’s ir %
Question V '/
Comer
If you are looking for a recipe but can't seem to find it
anywhere, send your recipe request to Cook's Question
Corner, care of Lancaster Farming, P.O. Box 366, Lititz,
Pa. 17543. There’s no need to send a SASE. If we receive
an answer to your question, we will publish it as soon as
possible.
Answers to recipe requests should be sent to the same
address.
QUESTION - Mrs J Robert Moore Pennington NJ
would like recipes for cole slaw and peanut butter pie like
those served at the Harvest House Restaurant
QUESTION - Ruth G Jones Shirmansdale would like
recipes for deer bologna, including the amount of time for
curing and smoking
QUESTION - Lana Neupert, Cabot, would like tried and
true recipes using herbs in jelly
QUESTION - Mrs Betty Biehl, Mertztown, would like
recipes that use farina hot wheat cereal.
QUESTION - Mrs Cyril Cassner, Newburg, would like a
recipe to make and can V-8 juice
QUESTION - Mrs. Grant Hill, Lisbon, Md , would like a
recipe for pork roll.
QUESTION - Lewis W. Caple, Franklmville, NJ, would
like a recipe for Old Fashioned Washington Cake - a brown
cake with white icing made in a square pan
ANSWER - D.F. Koons, Lebanon, asked for ways to
improve commercial cake mixes. Below are two
suggestions from Donna Lencoski, Latrobe.
1 9-ounce (jiffy) box
yellow cake mix
% cup water
Mix wet ingredients, then add to dry mix until smooth
Divide between 12 paper lined muffin wells Bake at
400° F for 15 to 18 minutes
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Village Inn Red Cake
1 large box yellow 11/?I 1 /? teaspoon vinegar
cake mix - not 2 eggs
pudding type IV3 cups water
1 tablespoon cocoa 1 tablespoon red food
I teaspoon soda coloring
Mix and bake at 350° F as directed on box
ANSWER - Mrs Harold Wise, Lebanon, asked for a
recipe for stewed tomatoes containing celery but no bread
cubes Thanks go to Mrs Arthur Keichu, Cowlesville, NY,
for sharmg«the following recipe
Spicy Stewed Tomatoes
18 firm ripe medium size tomatoes
3 large stalks of celery, chopped
1 large green pepper, chopped
1 medium-size onion, chopped
1 small clove of garlic, minced
1
/4 cup sugar
I 1? tablespoons salt
3 tablespoons vinegar
Wash tomatoes, scald V? minute in boiling water, dip in
cold water, peel, cut out stem ends and quarter
Combine remaining ingredients in medium size bowl
Fill jars with alternate layers of tomatoes and celery
mixture, using 3 tablespoons celery mixture in each pint
jar Fill jars to 1 - inch of top, pressing tomatoes down with
a spoon to extract just enough juice to cover top
One pound frozen cod fillets (sole,
haddock or flounder may be
substituted)
2 grapefruit, peeled and cut in
sections
1 avocado, peeled and sliced
1 carrot, grated
Leaf lettuce
Lemon yogurt
Do not thaw frozen fish. Brush
fish lightly with margarine or oil;
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Healthy heart recipes
(Continued from Page B 6)
HEARTY COD AND
GRAPEFRUIT SALAD
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bake in non-stick or lightly greased
shallow pan in center of oven for 20
minutes. (For fresh fish, lay fillet
flat and measure at thickest part.
Bake at 450°F. for 10 minutes per
inch of thickness.) Chill fish and
break into chunks. Arrange
grapefruit, avocado, and carrot on
leaf lettuce. Top with fish. Serve
with lemon yogurt.
VEGETABLE SALAD
1 medium head cabbage, thinlj
sliced
3 tablespoons coarse or Kosher salt
‘z pound carrots, sliced across to
form thin circles
2 green peppers, diced in *4-inch
cubes
1 bunch radishes, thinly sliced
2 cucumbers, thinly sliced
‘2 cup oil
*2 cup Vine*’"
1 4 cup SUgc
1 teaspoon garlic pow>.
1 teaspoon pepper
1 teaspoon paprika
Slice cabbage, put into a large
bowl and sprinkle with coarse salt
Add other ingredients and stir. Let
stand about 15 minutes. Add oil,
vinegar, sugar, pepper, garlic
powder and paprika. Cover and
refrigerate. This will keep for
several weeks in the refrigerator
Makes about 15 servings
PANNED BROCCOLI
1 pound fresh broccoli
2 tablespoons oil
1 tablespoon minced onion
1 clove garlic, minced
1/8 teaspoon freshly ground pepper
*4 teaspoon salt
1 tablespoon lemon juice
Wash broccoli and trim. Peel
stems and cut into 2-inch lengths
Separate florets by cutting into
halves or quarters so they are of
uniform size. Blanch (parboil
about 10 minutes for stems, less for
florets). Plunge into cold water for
about 3 minutes to set the color and
texture. Saute onion and garlic in
oil. Add drained broccoli and cook
gently until it is tender-crisp. This
will take only a few minutes.
Season with salt and pepper and
lemon juice. Serve at once.