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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