i* Be-Lancastef Satui H Cook’s Question Corner 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 BASE. 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 - Ruth Etta Nolt, Fleetwood, requests recipes for canning cream of mushroom soup that doesn’t get .tough or gummy. QUESTION - Stephanie Sudal, Pine Island, N.Y., requests a recipe for onion bread that is made without yeast. QUESTION - I.R. Luttrell, Holtwood, requests a recipe for a good Italian salad dressing similar to the Good Season Salad dressing mix. QUESTION - A reader from Litton, Ohio, requests recipes using okra. QUESTION - Carol J. Shaeffer of Wrightsville, requests a recipe for shrimp with cashews similar to that sold by Benmhanna frozen dinners. QUESTION - An anonymous reader from Somerville, Va., requests a recipe for making and canning pie filling uses fresh blueberries. She also would like one using fresh peaches. QUESTION - M. Horst, Narvon, would like to see recipes for casseroles that can be prepared ahead of time, frozen, and put straight in the oven. QUESTION - Mrs. Florence Gruber would like a recipe for Mush cake or Mush pie. Her mother made it so that it could be eaten with sausage or as a cake. QUESTION - Alma Shirk, Mifflinburg, requests a recipe for goat’s milk cheese. QUESTION - Mrs. S. K. King, Gordonville, requests a recipe for making buttermilk and sour cream that tastes like the store-bought items. QUESTION - Martha Hohmeier, Lincroft, N. J., requests a recipe for yeast buns that are light and fluffy such as pull-apart buns that may have nuts and raisins. ANSWER - Mrs. Florence Gruber would like a recipe for Pennsylvania Dutch Bread filling. Thanks Suetta High, Reinholds, for your recipe. Potato Filling 4 pounds potatoes 2 cups milk 1 cup butter, melted 16 slices bread, cubed 1 cup onion 1 cup celery, diced and cooked 1 tablespoon salt 1 teaspoon pepper 2 tablespoons parsley 3 eggs Mash potatoes and add remaining ingredients. Mix well. Bake at 350 degrees for 1 hour. ANSWER - Mrs. J. C. Ollinger, Lancaster, requested a recipe for Salisbury Steak with Bordelaise Sauce. Thanks to Martha Hohmeier of Lincroft, N. J., for the fol lowing recipe. Do not use regular ground hamburger. Buy chopped steak. Bordelaise Sauce % cup butter, meited 3 finely chopped onions 2 cloves of garlic, minced 2 carrot slices 2 parsley sprigs 10 peppercorns 2 whole cloves 3 tablespoons flour 1 10V4 -ounce can condensed beef bouillon 1 cup burgundy wine % teaspoon salt 1 /b teaspoon- pepper ° f ablespoons parsley, chopped a pofCombine butter, garlic, carrot, parsley sprigs, f, July 2, 1988 Salisbury Steak 5 tablespoons butter 4 tablespoons flour 1 teaspoon salt 2 to 3 cups chicken, cooked and diced 1 cup cooked carrots 'A cup onion 2 cups chicken broth Pinch of saffron Dash of pepper 1 cup cooked peas 1 cup potatoes, cooked and diced Saute onion in butter until transparent. Add flour, salt, saffron, and pepper. Stir until blended. Add broth. Cook until slightly thickened, stirring constantly. Place chick en and vegetables in casserole dish. Pour thickened mixture over chicken and vegetables. Cover with crust. Flaky Butter Crust: I'A cup flour 6 tablespoons shortening Vi teaspoon salt 4 tablespoons soft butter Ice water Sift flour and salt together. Cut in butter and shorten ing. Add water, in small amounts, using only enough to keep particles together. Roll dough % -inch thick in a shape to fit the casserole dish. Bake casserole at 375 degrees for 25 minutes. Serves 6. 2 cups cooked chicken, packed firm, boneless and cut into small pieces Dough: 2 cups Wildrose flour 1 / 2 cup margarine 'A cup milk % teaspoon salt 2 teaspoons baking powder Divide the dough into 2 parts. Roll out dough and tine it in a 10 1 /4 -inch pie plate. Arrange chicken in pie crust. Sprinkle with the following mixture; 'A teaspoon salt 1 heaping tablespoon flour 'A cup water Vi cup broth Cover with the remaining dough. Top crust should have a small hole in the middle. Bake in moderate oven about 375 to 400 degrees. Browns easily, cover with foil if necessary. Drain broth from the cooked chicken before using and save for dressing. Serve the pie piping hot with hot chicken broth. ANSWER - Helena Harduby, E. Brunswich, N.J., wanted the recipe for scalloped potatoes. Thanks to Joanne Scott of Bellefonte who had clipped it out of “Lancaster Farming” when it ran. Scalloped Potatoes 5 cups potatoes, sliced 2 tablespoons flour 1 teaspoon salt Dash of Pepper Vi pound processed cheese, cubed % cup milk % cup‘Chopped onions Vi cup chopped green peppers Place potatoes, salt, flour, and pepper in bag. Shake to coat potatoes. Heat cheese in milk. Add onions and peppers. Put potatoes in a 9x13-inch pan. Pour milk and cheese mixture over top. Bake at 350 degrees for 50 minutes. Suetta High Reinholds ANSWER - Sally Kaltreider, Brodbecks, asked for recipes for pasta salads using spaggetti. Thanks to Mrs. Earl Heshour, Bowmanville, for sending hers. Pasta Salad 1 pound thin spaghetti , 2 bottles Miracle® french dressing 2 large green peppers 2 carrots 4-5 sticks of celery Cook spaghetti for 9to 10 minutes. Drain. Add dress ing while hot. Add chopped vegetables when cool. Fla vor is best if made a day ahead. cloves, onions and peppercorns. Cook slowly until veg etables are tender. Blend in flour gradually. Add bouillon and Vi cup burgundy wine. Bring slowly to a boil, stirring constantly. Reduce heat. Cook slowly for 5 to 8 minutes. Pour mixture through a strainer. Return sauce to pot. Add remaining seasonings, parsley flakes and remain ing wine. Cook slowly until heated throughly. Makes 2 cups. Spoon over cooked chopped steaks. ANSWER - Estella Fink, Allentown, requested a recipe for chicken pie. Here are-two additional ones from Dorothy Witmer, Ephrata, and Vera Mae Martin, New Holland. Chicken Pie Chicken Pie Salads (Continued from'Page B 6) SAWDUST SALAD First layer: 1 3-ounce box orange-flavored gelatin 1 3-ouncc box lemon-flavored gelatin 2 cups hot water I V* cup cold water 2 cups crushed pineapple, drained, reserve liquid 1 large package miniature marshmallows Mix ingredients together. Pour into 13x9-inch pan. Set aside to jell. Second layer: Cook while first layer cools: 2 eggs, well-beaten 1 cup sugar 5 tablespoons flour 2 cups pineapple juice Cook until thickened. Cool. Pour over first layer. Third layer: 2 packages dry whipped lopping 1 cup milk 1 8-ouncc packages cream cheese Mix ingredients together and whip at high speed. Pour over second layer. Sprinkle graham cracker crumbs, sugar and cinnamon mixture over top before serving. Vivian Plasterer Newburg FROSTED FRUIT SALAD 1 3-ounce package lemon-flavored gelatin 1 3-ounce package orange flavored gelatin Juice of 1 lemon 2 cups boiling water 2 cups cold water 2 bananas, diced 1 #2 can crushed pineapples, drained 1 cup miniature marshmallows Dissolve gelatin in boiling water. Add cold water and lemon, juice. Chill until partially set. Fold in pineapples, bananas, and marsh mallows. Pour into a 9x12x3-inch pan. Chill until set. Frost with the following: Combine 2 tablespoons flour and '/: cup sugar. Slowly stir in 1 beaten egg and 'A cup milk. Stir in 1 cup pineapple juice. Cook slow ly, stirring constantly until thick ened. Cool. Fold in 1 cup heavy cream, whipped. Spread on jelled salad. Denise Wenger Mifflintown LAYERED REEF SALAD VA pounds lean cooked beef, sliced 'A -inch thick 8 cups tom mixed greens 'A medium red onion, sliced thinly 8-ounccs water chestnuts, drained and cut in half 1 cup shredded carrot, divided 8-ounccs low-fat plain yogurt 'A cup reduced-caloric mayonnaise 1 tablespoon chopped fresh basil leaves or VA teaspoons dried basil leaves 2 tablespoons thinly sliced, fresh basil leaves or chopped parsley 2 radish roses, if desired Cut heef into % -inch strips Layer ingredients in the following order in a 3-quarl straight-sided glass salad bowl; mixed greens, red onion, beef, chestnuts and 'A cup carrot. Combine yogurt, may onnaise and chopped basil. Spread mixture over salad covering the top completely Spoon remaining carrot on center ol salad. Sprinkle sliced basil over center ol carrot Garnish with radish roses, d desired. Serves 8. Maryland Beef Council
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