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88-Lancaster Farming, Saturday, April 2, 1988
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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 - V. Martin of Springfield, Va., requests
recipes for animal crackers and vanilla cookies.
QUESTION - A reader from Manheim requests a
recipe for making pork roll without nitrates.
QUESTION - Brenda Sauder, New Holland, requests
a recipe that her family refers to as Egg Cakes. She said
they are similar to stacked pancakes with brown sugar
spread between layers. They are served warm.
QUESTION - Linda Christman, Greencastle,
requests the size of the pan used for making Unbaked
Bar Cookies. The recipe appeared in the February 13
issue.
QUESTION - Mrs. Lester R. Crone, Dover, requests
a recipe for Spice Custard pie.
QUESTION - Judi Spurling, Schwenksville, would
like a recipe for butter cream Easter eggs that have a
smooth, slightly soft center and are not overly sweet.
QUESTION -A readerfrom Rochester, N.Y. requests
a recipe for making Kentucky Fried Chicken that had
appeared in this column several months ago.
QUESTION - A. Arnold, Middlesex, N.Y., requests a
recipe for making tiny coconut nests for Easter. She
thinks it had appeared previously in this column.
QUESTION - Bertha Shaffer, Schellsburg, requests a
recipe for homemade bread that uses a mashed potato.
Bertha recalls that her mother kept 1 mashed potato
with yeast in the refrigerator from one baking until the
next.
QUESTION - Mrs. David Smith, Spring Mills,
requests a recipe for Shoo-Fly pie that tastes like those
made from Dutch Haven in Lancaster.
QUESTION - Readers are asked to submit their
mother’s favorite recipe for a special Mother’s Day tri
bute. Include one or two sentences about your mother.
Submissions will be printed in the May 7 issue of "Lan
caster Farming.”
QUESTION - Thomas Coombs, Bridgeton, N.J.,
-requests a recipe for Fig Bars.
QUESTION - Ellen Hoover, New Holland, requests a
recipe for homemade cheese that tastes similar to
White American cheese.
QUESTION - Marcia Brady needs recipes for dress
ings and sauces to top fruit salad.
QUESTION - Martha Hohmeier, Lincroft,
N.J.,requests recipes for making turkey bologna and
turkey ham. Her husband is on a restricted diet and finds
the commercial products are too salty. Can anyone help
her?
QUESTION - Cheryl Miller, Hellam, requests a recipe
for cooked lemonade.
QUESTION - Helen Heckman, Hamburg, requests a
recipe for Lep cookies.
QUESTION - A reader writes that she would like a
recipe for an Angel Food Cake that is big and fluffy.
QUESTION - Grace Weaver, Annville, requests a
recipe for peach marmalade that has crushed pineapple
in it. She said she originally got the recipe from this pap
er, tried it several times and it was delicious. Unfortu
nately she lost it. Do any readers have a copy? We are
unable to reprint recipes unless the date and page num
ber on which the recipe appeared is given.
ANSWER - Joanne L. Erb, Mt. Joy, requested a
recipe to make 1 day root beer. Thanks to numerous
readers who submitted recipes. Below are two entirely
different methods for processing from Mary Kopp, Mid
dletown. and Mary Maxwell, State College.
Homemade One Day Root Beer
2 cups sugar
1 gallon lukewarm water
4 teaspoons root beer extract
1 teaspoon dry yeast
Put in gallon jar and-.set in sun for 4 hours. Chill
Ready to drink the next day.
Cook's
Question
Corner
Vs bottle extract
A'A cups sugar
10 quarts water
Mix water and sugar in large plastic pail (pail should
be large enough so liquid doesn’t bubble out after dry ice
is added). Add extract, stir. Add about $2.50-$3.00
worth of dry ice wrapped in cheese cloth. The dry ice will
create the carbonation as well as chill the beverage.
Serve using a plastic ladle. Great for picnics!
ANSWER - Ethel Snavely, Purcellville, requested a
recipe for cooking beef kidneys. Thanks Nina Leifesto,
Colts Neck, N.J., and Freda Hall, York, for sharing
yours.
Braised Kidney
VA pounds beef or pork kidneys
1 / 2 cup unsifted flour
1 teaspoon salt (optional)
% teaspoon pepper
3 tablespoons butter
% cup broth, water or tomato juice
Beef and pork kidneys should be washed in tepid
water, then split and trimmed of fat and tubes. Halve kid
neys lengthwise and slice crosswise ’/< -inch thick.
Dredge in a mixture of flour, salt and pepper, then brown
in butter over medium heat in skillet. Turn heat down to
low and simmer with liquid, covered for 20-25 minutes or
until tender. Use pan drippings to make gravy and pour
over kidneys.
Cut and discard all hard fat from kidneys. Slice kidneys
into small pieces. Place in saucepan, cover with water,
and add 7z teaspoon salt and 3 /< teaspoon celery salt.
Cover pan and simmer slowly for 1 hour. Thicken broth
with 2 rounded tablespoons flour to make agravy. Good
served over mashed potatoes or bread.
Of The
HARRISBURG Spring is
right around the comer and nearly
everyone knows that all that holi
day eating and drinking isn’t going
to look good on the beach this
summer.
In fact, some sinners have put on
so much weight that their friends
can hear them coming around the
comer before they can see them!
One way to shed those
unwanted pounds is to begin a plan
of exercise and a sensible diet that
includes plenty of delicious Pen
nsylvania Apples.
Pennsylvania Apples are the
perfect snack food: They’re port
able, great tasting and good for
you.
Apples arc also a great way to
perk up between meals. Snacking
on doughnuts and coffee produces
high doses of sugar, fat and caf
feine that may supply a brief 20
minutes lift. Apples, on the other
hand, contain complex carbohy
drates that increase energy and
sustain it over a longer period of
lime. They’re rich in fiber and help
curb appetites until the next meal.
The apple’s reputation for keep
ing the doctor away is well
deserved. Each apple contains
only 80 calories and no fat or
cholesterol. In fact, the pectin in
apples actually works to lower
cholesterol by trapping fat mole
cules and moving them through the
digestive system before they are
absorbed into the bloodstream.
Studies have also shown that
eating one to three apples daily sig
nificantly reduces the possibility
of colds and respiratory illnesses
and lowers the incidence of hcad-
Take note of this Eastertime
hint: refrigerate hard-cooked eggs
as much as possible between cook
ing, decorating and the hunt or dis
play. Uncracked hard-cooked eggs
should be eaten within one week.
If your decorated Easter eggs have
been at room temperature all day
or if they’ve cracked, discard
them.
*V*W'
One Day Root Beer
Beef Kidneys
Slice
Good Life
aches. In addition, apples offer an
extra source of potassium, which
has been proven to reduce the risk
of stroke.
Apples arc also well-known for
improving dental hygiene. While
there is no substitute for brushing
teeth, eating a fresh apple helps to
clean teeth and massage gums,
reducing the chance of cavities and
gum disease. Their non-adherent
consistency and high juice content
combine to naturally cleanse the
mouth of adherent foods and leave
a clean, fresh feeling.
With the warm weather fast
approaching, a smart diet survival
kit includes lots of Pennsylva*ia
Apples. They’re easy to carry,
store well and come in their own
wrapper. And best of all, they look
good on you!
For A Shopping Spree
GUTHRffiSVILLE Seven
prizes, including a $2OO shopping
spree at Croppers Market,
Guthricsville, will be awarded to
winners of Chester County’s First
Ever Low-Calorie Dairy Recipe
Contest.
The prices will be given at the
June 4 cook-off held at Brandy
wine Hospital Strawberry Festival
in Cain Township. The contest is
sponsored by Brandywine Hospi
tal and its Weight Control Program
and the county and state Dairy
Promotion Programs, according to
Chairman Karen Gallagher.
Recipes received by May 15
will be initially judged by a team of
nutritionists with final judging by
f'' St
Trade Your Recipe
2 *sr~ ->
Hard-
Cooked
Eggs
(Continued from Page B 6)
TURN-OVER-A-NEW
LEAF ROLL-UPS
8 large cabbage leaves
2 tablespoons butter
'A cup chopped onion
'A cup chopped green pepper
1 cup cooked brown rice
1 jar (15 ounces) prepared spaghet
ti sauce, divided
3 tablespoons Parmesan cheese,
divided
1 teaspoon garlic salt
8 hard-boiled eggs, chopped
In large saucepan, bring about 1
inch of water to boiling. Add 4
cabbage leaves, cover and cook
until cabbage is tender, 6 to 8
minutes. Remove cabbage from
water, drain well and set aside.
Repeat with remaining cabbage.
In 10-inch omelet pan or skillet
over medium heat, cook onion,
green pepper and rice in butter
until vegetables are tender but not
brown, about 4 minutes. Remove
from heat. Stir in X cup of the
spaghetti sauce, 2 tablespoons of
the cheese and garlic salt until
well-blended. Add eggs and toss
until well combined. Cut away
heavy stem section from each cab
bage leaf. Place about 'A cup egg
mixture into center of each leaf.
Fold insides of leaf around egg
mixture and fasten with wooden
pick. Place rolls scam-side down
in 12x7'/2 x2-inch baking dish.
Top with remaining spaghetti
sauce and cheese. Cover and bake
in preheated 350 degree oven until
bubbly, about 30 minutes.
SPAMBURGERS
1 small can processed ham
'A pound white American cheese
1 tablespoon chopped onion
3 hard boiled eggs, mashed
3 tablespoons catsup
2 tablespoons salad dressing
3 tablespoons milk
4 tablespoons chopped sweet pick
les (optional)
Grind processed ham. cheese,
and eggs. Add rest of ingredients.
Mix and spread on rolls. Wrap in
foil. Bake 20 minutes at 350
degrees.
V. LcAnnc Musscr
Manhcim
persons involved in the dairy
industry. By the end of May seven
finalists and seven alternates will
be chosen to compete at the cook
off.
Effective use of low-fat dairy
products, tastes and visual' appeal
will be given the greatest weight in
judging. Originality and creativity
arc next in importance, followed
by case of preparation and nutri
tional quality.
Send recipes to Brandywine
Weight Control Program, 213
Rccccville Road, Suite 37, Cain
Township, PA 19320. For more
information, contact Karen Gal
lagher at 593-5819.