88-Lancaster Farming, Saturday, May 23,1987
H Cook’s
Question
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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- Celia Dickinson, Fred, Va , would like a
recipe for a honey glaze for chicken.
QUESTION - Delons Watts, Enola, would like a recipe for
garlic dressing.
QUESTION - Lydia Click, New Holland, would like
recipes for brownies and fudge bars.
QUESTION - Elizabeth Hlubik, Columbus, N.J., would
like a recipe for Irish Whiskey Cake.
QUESTION - Mrs. Dale Burkhart, Narvon, would like a
recipe for spaghetti or pizza sauce made from canned
tomato juice that tastes like sauce purchased at the
grocery store.
QUESTION - Barbara Allsopp, Summerhill, would like to
know how to prepare the herb "lemon balm" for use. Does
anyone have a recipe for lemon tea or lemonade that uses
the herb?
QUESTION - Mrs. Stanley Sherry, Berkshire, N.Y.,
would like a recipe for Monks Bread, a raisin-cinnamon
loaf.
QUESTION - Mrs. Ruth Kopp, Tower City, would like a
recipe for a jelly roll type of cake filled with sliced bananas
and a creamy filling.
QUESTION - Ronnie Czebotar, Wading River, N.Y.,
would like to know how to roast a pig outdoors on a spit
QUESTION - Jeanne Kenna, Ottsville, would like a
recipe for spinach bread, a non-yeast type bf bread
preferably made without cheese.
ANSWER - W. J. Coddington, Rahway, N.J., requested a
recipe for Pennsylvania Dutch scrapple. Thanks go to Mrs.
Veronica Holben, Emmaus, for sharing the following
recipes.
1 calf’s liver
‘/z kidney (optional)
Pork scraps
Cornmeal
Vi teaspoon sage
Salt and pepper
The correct way to make scrapple is to boil a lot of pork
scraps in the water in which liverwurst has been made.
Since this can occur only at butchering time on a farm, the
way to go around that is to boil the liver and kidney until
tender, remove them from the water and chop the liver
Shred pork into fine pieces and place in the water with the
liver (Skip the liver if you do not care for its flavor.)
Simmer until scraps of meat cook to pieces. Then dribble
the cornmeal into the mixture, stirring constantly When
you have the consistency of mush stop l Add sage, salt
and pepper. Simmer 15 minutes longer, stirring con
stantly. Pour into pans about 3 inches deep Cool, slice and
fry lightly.
Philadelphia Scrapple
2 pounds pork shoulder
1 Vi quarts water
Television Chef To Appear
MILFORD, Del. - ‘Chicken -
The Healthy Choice,” a program
with special consumer appeal, will
be a highlight of the 39th Delmarva
Chicken Festival in Milford, Del
Scheduled for Saturday, June 13,
at Milford Senior High School, the
day-long attraction will offer a
senes of foods-onented displays,
demonstrations, tastings and
handout materials. Featured guest
will be Martin Yan, acclaimed chef
of Chinese cuisine and star of the
successful PBS television show,
“Yan Can Cook.”
Born in Kwangchow, the
southern region of China known as
Canton, Yan became a serious
student of Chinese cooking when he
served his first restaurant ap
prenticeship at the age of 13. He
graduated from the Overseas
Institute of Cookery before
traveling to California and earning
his master’s degree in food science
from the University of California
Pannhaas (Scrapple)
at Davis
In 1963, Yan returned to the Far
East to work for a major Chinese
food manufacturer and to study
cooking with renowned chefs
throughout Asia. Upon returning to
North America as a restaurant
consultant and cooking instructor
in the late 1970’ 5, Yan fast became
the celebrity he is today.
Yan has made over 600 television
appearances with guest slots on
such shows as the Phil Donahue
Show and popular morning news
shows in addition to his own "Yan
Can Cook” senes.
Martin Yan is the author of three
cookbooks, "The Joy of Wokking,”
“The Yan Can Cook Book,” and his
latest collection of recipes,
"Martin Yan the Chinese Chef.”
He presently operates a cooking
school and food consulting firm,
Yan Can & Company, in Foster
City, Calif., and has worked with
leading food producers in food
2 cups cornmeal (approximately)
Salt and pepper
1 teaspoon summer savory
1 teaspoon salt
V* teaspoon pepper
Vz teaspoon thyme
Boil the pork in water with salt and pepper until meat
comes from the bone. Remove meat and strain liquid.
There should be 4 cups. Shred the meat, return to kettle
with liquid, add seasoning and cornmeal, stirring con
stantly as the cornmeal is added to prevent sticking.
Simmer about 15 minutes, or until mixture is the con
sistency of mush. Pour into pans, cool; slice and fry lightly
ANSWER - Mrs. C. Ray Bixler, Marietta, requested a
recipe for wet walnut sundae topping. Thanks go to
Wilmale Thomas, Carlisle, for sharing the following recipe.
2 cups sugar
1 cup hot water
IV2 cups walnut pieces
1 teaspoon vanilla
In heavy 10-mch skillet over medium-high heat, heat
sugar, stirring constantly, until it begins to melt. Reduce
heat to medium-low; continue until melted sugar is brown.
Carefully stir in hot water and continue stirring until sugar
is dissolved. Remove from heat. (Mixture will be very thin.)
Stir in walnuts and vanilla. Pour into jars, cover and store
at room temperature. Serve on ice cream or cake Makes
2% cups.
ANSWER - Susan Moyer, Denver, requested a yellow
cake recipe. Thanks go to Ruth Hostetler, Selmsgrove, and
to Leah Peachey, Gordonville, for sharing the following
recipes.
IVz cups sugar
V 2 cup butter
Vt cup milk
8 egg yolks
2 cups flour
I'/z teaspoons baking powder
1 teaspoon vanilla
Thoroughly cream shortening, sugar and egg yolks Add
dry ingredients alternately with milk. Bake in layer pans 30
minutes at 350° F,
Basic Yellow Cake
1 cup butter or margarine, softened
2 cups sugar
5 eggs
3 cups sifted all-purpose flour
1 tablespoon baking powder
IVi cups milk
1 teaspoon vanilla extract
Cream butter; gradually add sugar, beating well. Add
eggs, one at a time, beating well after each addition.
Combine flour and baking powder; add to creamed mix
ture alternately with milk, beginning and ending with flour
mixture. Stir in vanilla.
Pour batter into 2 greased and floured 9-mch round
cake pans. Bake at 350° F, for 25 minutes or until a
wooden pick inserted in center comes out clean. Cool in
pans 10 minutes, remove layers from pans and cool
completely Yield; one 2-layer cake.
ANSWER - Martha Fisher, Middletown, requested a
recipe for peanut butter cream pie. Thanks go to Mrs
Veronica Holben, Emmaus, for sharing the following
recipe
Peanut Butter Cream Cheese Pie
1 8-ounce package cream cheese
V* cup confectioner’s sugar
V 2 cup chunky peanut butter (or creamy)
2 tablespoons milk
1 small container whipped topping
Beat cream cheese and sugar Add peanut butter and
milk; mix well Stir in whipped topping Put in baked
graham cracker or chocolate crumb pie crust Set over
night
t Delmrva Chicken Festival
research and development.
In his skilled, entertaining
manner, Yan sets out to dispell the
myths and mysteries of Oriental
foods, giving his followers the
confidence to cook Chinese
specialties. His recipes appeal to
American audiences because of
their nutritional value, natural
cooking process and easy-to
prepare formats.
Yan will appear on the chicken
festival program at 11:30 a.m.,
1:30 pm. and 3:30 pm on
Saturday, June 13. During the
remainder of the day he will meet
the public at his exhibit.
Among those joining Martin Yan
for "Chicken The Healthy
Choice” will be the American
Heart Association; the American
Mushroom Institute; Chris Bollar,
Heart Healthy Kitchen; Bobbie
Hinman, cookbook author; Dairy
Council, Inc.; Delaware Potato
r ’ i Poultry In
Walnut Sauce
Golden Yellow Cake
dustry, Inc.; and Dr. Charles J.
Wabeck, poultry products
specialist, University of Maryland.
The program will be one of many
attractions at the two-day
Delmarva Chicken Festival This
annual salute to chicken is spon
sored by Delmarva Poultry In
dustry, Inc. and is being coor
dinated in 1987 by the Chamber of
Commerce of Milford.
Sour cream can become a
creative garnish when applied to
foods from a pastry bag. Add
brown sugar to taste and garnish
with nutgeg for a delicious and
unusual topping for fresh fruit.
For a delicious, easy-to-prepare
spread that’s great at breakfast on
whole grain breads and muffins,
beat one cup of cottage cheese until
smooth and blend in half cup each
of raisins, chopped pecans and
chopped dates
Strawberry Recipes
(Continued from Page B 6)
SPLENDIFEROUS
STRAWBERRY SALAD
Leaves of Romaine (or other
sturdy greens), rinsed
2 cups strawberries, rinsed and
hulled
I cup pineapple chunks, drained
1 cup mandarin orange sections,
drained
1 cup red grapes
1 cup cantaloupe (or other melon)
balls
2 Kiwi fruits, peeled and sliced
(can substitute other green fruit
grapes, honeydew, etc.)
In a large bowl, combine all fruit
pieces and mix well. Line a serving
bowl (or individual salad plates)
with lettuce (or greens). Gently
pour into mixed fruit (or place on
plate with large spoon.)
Refrigerate. In small bowl or
cruet, mix Almond Dressing. Pom
over salad. Serves about 8.
Almond Dressing
In cruet, mix Vz cup toasted
almonds, % cup orange juice, %
cup vegetable oil, 3 tablespoons
brown sugar, 2 tablespoons light
nun, V« teaspoon salt, V« teaspoon
paprika, V* teaspoon mace. Shake
well to mix.
FRESH STRAWBERRY JAM
2 cups prepared fruit (about 1
quart fully ripe strawberries)
4 cups sugar
% cup water
1 box fruit pectin
First, prepare the fruit. Stem
and thoroughly crush, one layer at
a time, about 1 quart strawberries.
Measure 2 cups into large bowl or
pan.
Then make the jam. Thoroughly
mix sugar into fruit; let stand 10
minutes. Mix water and fruit
pectin in small saucepan. Bring to
a full boil and boil 1 minute,
stirring constantly. Stir into fruit.
Continue stirring 3 minutes. (A few
sugar crystals will remain.) Ladle
quickly into scalded containers,
filling to within % inch of tops.
Cover at once with tight lids. Let
stand at room temperature 24
hours, then store in freezer. Small
amounts may be covered and
stored in refrigerator up to 3
weeks. Makes about 4% cups or
about 6 8-ounce containers.
Note: any one of the following
may be added to berries before
adding sugar:
M> cup slivered almonds, chopped
pecans, pumpkin or sunflower
seeds or pine nuts (toasted, if
desired.)
1 tablespoon finely chopped
crystallized ginger
2 teaspoons almond extract
1 tablespoon grated lemon, lime or
orange rind
STRAWBERRY TEA COOLER
1 tablespoon instant tea
2 cups water
2 cups strawberries
1 6-ounce can frozen orange juice
concentrate
2 tablespoons honey
In blender, combine all
ingredients; process at high speed
until blended. Serve with ice and
garnish, if desired, with additional
strawberries. Makes about ♦
servings.
STRAWBERRY—PINEAPPLE
FLOAT
x k cup chopped strawberries
2 scoops pineapple sherbet
1 teaspoon sugar
Dash of salt
1% cups milk
Scoops of pineapple sherbet (op
tional)
Using electric mixer or blender,
combine strawberries, pineapple
sherbet, sugar and salt, beating
until smooth. Gradually add milk
and beat at low speed until blen
ded. Top each serving with a small
scoop of pineapple sherbet, »
desired. Makes about 2Vz cups.