pyi anwwißi wayi»w|4..wMii«.w . . .
HCook ’s
Question
ft»a n/8 i
Corner
< T^
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, Lltltz, 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 - Julia Shaull of Broque, would like to
know how to freeze cauliflower. She writes: “When I try
to freeze cauliflower, it is watery and kind of gummy
when defrosted and made. I try to blanch it properly.”
QUESTION - P. Beachey Reich of Myersdale would
like a recipe for old-fashioned mustard pickles.
QUESTION - Gail Hunter of Smithsburg, Md. would
like a recipe for bee sting cake.
QUESTION - Mrs. Jerry Boeder of Zionsville needs
some tips on handling phyllo sheets. She writes: “I
would like to know if any of the readers of Lancaster
Farming paper have suggestions on how to get the phyl
lo ultra-thin pastry dough sheets (12x17 inches) apart in
one whole piece? I tried several times using different
methods and each time the sheets tore in pieces. These
pastry sheets are used for strudel, etc. Help!"
QUESTION - Jeanne Kenna, Ottsville, would like a
recipe for Dutch apple jam.
QUESTION - Mrs. Ray Keeny, New Freedom, would
like to know what can be substituted when a recipe calls
for evaporated milk.
QUESTION - V. Martin of Springfield, Va. would like
recipes to prepare chicken that tastes like Weaver’s
Batter Fried Chicken and Weaver’s Fried Chicken
(made with bread crumbs).
ANSWER - K. Pipher of Mt. Bethel requested a recipe
for fresh pineapple ice cream. Thanks go to Mrs. Bonnie
Mellott, Harrisonville, for sharing the following recipe.
Fresh Pineapple Ice Cream
1 quart plus 1 cup milk
1 can sweetened condensed milk
1 small can evaporated milk
1 pint heavy cream
1 cup sugar
3 tablespoons vanilla flavoring
3 cups crushed or pureed pineapple
(Canned pineapple may also be used,
but if canned is used, reduce sugar.)
Combine first 6 ingredients and freeze to a mush in an
electric or hand turned freezer. Open freezer and add
pineapple. Close and freeze hard. Remove dasher and
pack with ice and salt until ready to use. Keeps well in
deep freeze without getting icy (Note: Amount of sugar
in this recipe may be changed according to taste.)
Note: Other fruits may be used instead of the pineap
ple - peaches, strawberries or other berries, bananas...)
ANSWER - Mrs. Ruth Kopp, Tower City, requested a
recipe for a jelly roll type of cake filled with sliced bana
nas and a creamy filling. Thanks go to Mrs. Bonnie Mel
lott, Harrisonville, and Josie Sparta, Hammonton, N.J.,
for sharing the following recipes.
Sponge Cake Jelly Roll Cake
5 eggs, separated
1 teaspoon vanilla
14 teaspoon salt
'h cup granulated sugar
Vi cup cornstarch
Vi cup flour
Confectioner’s sugar
Cream filling
1 to 2 bananas, sliced
Lemon juice, optional
Preheat oven to 375 T. Grease 1 0Vi x 1 514 -inch jelly
roll pan and cover it with wax paper. Beat the egg yolks
and add the vanilla; set aside. Beat egg whites until
foamy. Add the salt and continue beating until the whites
form soft peaks. Slowly add sugar and beat until stiff but
not dry. Spoon the whites over the yolks and sprinkle the
cornstarch and flour on top. Fold gently until blended.
Spread in pan and bake for about 12 minutes, until
toothpick comes out clean. Meanwhite, liberally dust a
kitchen towel with the confectioner’s sugar. Turn the jel
ly roll out onto the-towel; carefully remove the waxed
paper. Roll the cake up in the towel from the long side
and let it rest tor a minute, unroll it ana let it rest for a few
minutes, then roll it up in the towel again and let it cool
completely. Unroll and spread all over with Cream Fill
ing right to the edges. Place sliced bananas over filling.
Sprinkle each slice with a little lemon juice to prevent
darkness: roll up this time without towel and sprinkle
with confectioner’s sugar.
Cream Filling
1 cup milk
V* cup sugar
3 tablespoons flour
% teaspoon salt
2 egg yolks, slightly beaten
2 teaspoons vanilla
Heat milk until very hot but not boiling. Mix the sugar,
flour and salt together in a bowl; stir in the hot milk and
beat until well blended. Pour back into pan and stir vigor
ously over low heat for 4 to 5 minutes until very thick and
smooth. Add the egg yolks and cook for a few more
minutes. Cool, stirring occasionally. Add vanilla.
Note: Bananas may be crushed and beaten until
smooth and mixed in the cream filling. Omit the vanilla.
Three-Way Jelly Roll
3 eggs, room temperature
1 cup sugar
% cup water
1 teaspoon baking powder
Vi teaspoon salt
1 /3 cup powdered sugar
Filling (recipe follows)
Beat eggs until foamy, add sugar, one tablespoon at
a time; beat until light and fluffy. Stir in water and vanilla.
Fold in flour, baking powder and salt; blend well. Grease
well a 15x10-inch jelly roll pan. Line bottom with waxed
paper. Grease waxed paper. Pour batter evenly into
prepared pan. Bake at 375‘F. for 10 to 12 minutes.
Meanwhile, sprinkle powdered sugar over clean towel.
Loosen sides of baked cake and invert onto tea towel.
Remove waxed paper. Starting at narrow end, roll cake
up with towel inside roll. Cool on rack. Unroll; spread
with jelly or filling. Roll up again, without towel. Serve.
Filling
Whip VA cups whipping cream. Add 4 tablespoons
powdered sugar and 1 teaspoon vanilla extract. Spread
half the whipped cream inside roll along with bananas or
strawberries. Spread remaining cream over roll. Jelly
can be spread on cake, rolled and served as a jelly roll -
use 1 cup jelly.
ANSWER - Izara Bivens of Hancock, Md. requested
a recipe for peach jam or jelly that uses gelatin. Thanks
go to Charlene Gingrich of Mercersburg and Sarah Beth
Spade, Richfield, for sharing the following recipes.
Peach Preserve Jelly
6 cups mashed peaches
8 cups sugar
2 cups crushed pineapple
Cook 20 minutes, stirring: add 2 small boxes
orange-flavored gelatin. Stir until dissolved. Place jelly
in jars and freeze.
4 cups peaches
4 cups sugar
Boil 15 minutes: add 1 3-ounce box lemon-flavored
gelatin. Mix well, pour and seal.
ANSWER - Shirley Waidelich of Kutztown requested
a recipe for liquid sauce for barbecued chicken. Thanks
go to Turyla Strite, Mercersburg, and to Bob Downey,
Street, Md., for sharing the following recipes, and to all
others who shared similar recipes.
Barbecue Chicken Sauce
1 pint vinegar
6 fluid ounces cooking oil
5 tablespoons salt
'/ 2 teaspoon pepper
3 teaspopns poultry seasoning
Mix all ingredients and simmer 5 minutes
chicken.
Flukle’s Basting Sauce
4 tablespoons butter
4 tablespoons margarine
1 tablespoon salt
1 cup vinegar
Vz cup water
Melt butter and margarine over low heat. Add vine
gar, salt, and water. Continue to cook over low heat for
about a half hour until flavor sets. Stir frequently and do
not allow to boil. .
Start chickenover hot coals on grill skin side up. Turn
frequently to avoid scorching. After each turning, baste
chicken with sauce. Cook until done (about 1 hour).
Makes 6 servings. (14 chicken per person).
Note: The chicken cooks equally well over a pit or on a
gas grill.
Peach Jam
(Continued from Page B 2)
FRUIT AND CHEESY PAN-
CAKE
1 8-ounce package cream cheese
'A cup sour cream
3 tablespoons orange juice
3 tablespoons sugar
'A cup flour
teaspoon salt
'A cup milk
2 eggs, beaten
1 tablespoon butter
2 cups strawberries or other fruit,
sliced
'/ cup almonds
Combine cream cheese, sour
cream, juice and sugar, chill. Com
bine flour, salt, milk and eggs, beat
until smooth. Heat 10-inch skillet
in a 450 degree oven until hot. Add
butter to coat pan; pour flour batter
immediately into hot pan. Bake on
lowest rack in 450 degree oven for
10 minutes. Reduce heat to 350
degrees and bake 10 more minutes
or until golden brown. Fill with
fruit, top with cheese mixture.
Sprinkle with almonds. Serve
immediatelyA
Colleen Shoemaker
New Woodstock, N.Y.
FRUIT REFRESHER
114 cups boiling water
2 oranges, cut up
2 bananas
1 number 2 can crushed pineapple
(do not drain)
Juice of 1 lemon
1/4 cups sugar
1 can mandarin oranges, drained
Put 2 packages unflavored gela
tin in 1 pint cold water; let dissolve
1 hour. Add all ingredients above.
Refrigerate until jelled. Delicious
summertime treat.
PEACH CRUMB CAKE
1 package (4-scrving size) butters
cotch flavored instant pudding and
pie filling
!4 cup sugar
14 cup butter
1 cup chopped nuts
%' teaspoon cinnamon
% teaspoon nutmeg
% cup milk
1 egg, beaten
'A teaspoon almond extract
2 'A cups all-purpose biscuit mix
1 cup diced peeled fresh peaches or
nectarines (or use 1 cup fresh
blueberries and '/« teaspoon
mace.)
Combine pudding mix, sugar
and butter in bowl, blending with
pastry blender or fork until mixture
forms coarse crumbs; stir in nuts.
Measure 1 cup crumb mixture, add
cinnamon and nutmeg; set aside.
To remaining crumb mixture, add
milk, egg, almond extract and bis
cuit mix; stir to blend well. Fold in
V< cup of the peaches. Pour into
greased and floured 9-inch layer
pan. Scatter remaining 'A cup
peaches over batter and sprinkle
with reserved crumb mixture.
Bake at 350 degrees for 45 to 50
minutes or until cake tester
inserted into center comes out
clean. Cool 5 minutes. Invert on a
rack, turn crumb side up and cool.
Sprinkle with confectioners sugar,
if desired.
Brush on
PLUM CRUMBLE
16 to 18 fresh plums, stoned and
sliced
'A cup light com syrup or sugar
'A cup oatmeal j
'/ teaspoon allspice
1 tablespoon butter
2 tablespoons brown sugar
Place plums in VA -quart baking
dish. Pour syrup over fruit. Mix
together all remaining ingredients
and sprinkle evenly over plums.
Bake at 375 degrees about 5 to 7
minutes, rotating dish once. Makes
4 to 6 servings.
Fresh Fruits
Charlene Gingrich
Mercersburg