384jtnoster Farmfnjf, Saturday, October '
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 - Virginia Brubaker, Manheim, requests
a recipe for a pear tart that appeared in this paper a few
weeks ago. She recalls that the recipe, which she mis
placed, uses sour cream.
QUESTION - Margaret Gockley of Mohnton would
like to know if fondant that is used in chocolate coating
cherries can be used in other ways.
QUESTION - V. Martin, Springfield, Va., requests a
recipe for Mozarella cheese.
QUESTION - Mrs. Donald Hill of Apalachin, N.V.,
requests a recipe for candied dill pickles.
QUESTION - Margie Robbins of Alloway, N.J. writes
that while visiting Idaho State Fair this summer, she had
potato ice cream which came in all flavors and used real
Idaho potatoes. Does anyone have the recipe for Potato
Ice Cream?
QUESTION - Barbara Conrad, Montrose, requests a
recipe for Jewish Rye Bread that is light.
QUESTION - Barbara Conrad, Montrose, requests a
recipe to make strawberry cheesecake ice cream.
QUESTION - J. Musser, Lititz, requests a recipe for
making smooth, thick chocolate milkshakes.
QUESTION - Judy Hutira, Barnesville, requests a
good but simple recipe for beef or deer jerky.
QUESTION - Ruth Kuhns, Millmont, requests a
recipe for cinnamon biscuits that are very moist and
have raisins in them with a glaze on top. She also
requests a recipe for southern biscuits and a fairly
simple recipe for cheese or fruit danishes.
QUESTION - A reader requests a recipe for brown
flour potato soup.
QUESTION - Lucille Groff, Denver, writes that when
she makes grape juice in her juicer/steamer kettle, she
puts the remaining pulp stems and seeds through her
food press and it yields a lot of grape pulp. She’d like
ideas on how to use the pulp without the stems and
seeds.
QUESTION - May Ozimek requests stir-fry recipes.
QUESTION - An East Berlin reader requests recipes
using day-old bread.
QUESTION - An East Berlin reader requests recipes
using Jerusalem artichokes.
QUESTION - Mary Lynn Martin, Orrtanna, requests a
recipe for Amish macaroni salad.
QUESTION - Marian Hurst, Narvon, would like to
know how to substitute melted chocolate chips by using
powder cocoa.
QUESTION - Helen Doise, Stirling, N.J., requests a
recipe for pumpkin bread that tastes like that served at
the Glockenspiel Restaurant near Kutztown.
QUESTION - Joann Yenser, Myerstown, requests a
recipe for a soft, moist yellow cake.
ANSWER - Mrs. D. Keller, Wrightsville, requested a
recipe for diabetic jelly or jelly made without sugar.
Thanks Mary R. Watkins of Clarksburg, Md., for several
jelly recipes.
Concord Grape Jelly Spread
iy 2 cups grape juice, red, white or purple
1 teaspoon lemon juice
2 teasponns granulated gelatin
1 / 2 cup cold water
Artificial sweetner to substitute for »2 cup sugar
Combine grape juice and lemon juice in a heavy
sauce pan. Bring to a boil. Simmer 3 to 4 minutes.
Meanwhile, soak gelatin in cold water. Remove grape
juice from heat. Add gelatin and artificial sweetner. Mix
well to dissolve. Pour into two half pint jars. Cover lightly
and store in refrigerator. Use as a spread on toast, muf
fins, bread or waffles. Yields: VA cups. Calories per 1
tablespoon serving = 11.
Apple Jelly Spread
2 cups unsweetened apple juice
1 teaspoon lemon juice
6 large or small whole cloves
Cook’s
Question
Comer
Sausage
(Continued from Page B 6)
BAR-B-QUE PORK
CHOP BAKE
4 pork chops
'A cup diced celery
Juice of 'A lemon
'A teaspoon salt
2 tablcspoors brown sugar
'A teaspoon mustard
'A teaspoon pepper
2 cans tomato sauce
A cup water
Brown chops in oil. Place in
shallow, greased baking dish with
cover. Sprinkle with celery, lemon
juice, brown sugar, and season
ings. Pour tomato sauce and water
over chops. Cover and bake at 350
degrees for I'A hours.
Mrs. R.L. Arnold, Purcellville, Va.
Mrs. Thomas C. Ford, Pittsburgh
Freda Hall, York
BREAKFAST PORK SAUS-
AGE
2'A pounds lean pork
'A teaspoon savory
VA teaspoons sage
A teaspoon marjoram
'A teaspoon ground nutmeg
1 teaspoon pepper
'/< cup warm water
Grind pork meat coarsely. Mix
seasonings with water, mix with
pork, using your hands to knead
mixture. Put in casings or form
into patties.
Nine Leifeste
Colts Neck
GLORIFIED PORK CHOPS
6 pork chops
1 can cream of mushroom or
celery soup
'A cup water
In a skillet, brown chops; pour
off fat. Stir in soup and water. Cov
er and simmer for 30 minutes or
until done. Serves 4.
Judy Zimmerman, Nottingham
E.E. Wetzel, Front Run
2 teaspoons granulated gelatin
Artificial sweetner to substitute for 3 /< cup sugar.
Combine apple, lemon juice and whole cloves in a
heavy sauce pan. Bring to a boil. Simer gently 10
minutes. Meanwhile soak gelatin in cold water. Remove
apple juice from heat; discard cloves. Add gelatin and
artificial sweetner. Mix well to dissolve. Add about 3
drops red food coloring, mix well. Pour carefully into two
hot clean halfpint jars. Cover lightly until cooled. Then
cover tightly and store in refrigerator. Spread on bread,
toast, muffins or crackers. Yield: 2 cups. Calories per
tablespoon serving = 8.
ANSWER - Paula Whitman, Carlisle, requested a
recipe for Schmercase. Thanks Verna Martin, Ephrata,
for sending one.
Heat 2VS- gallon thick sour milk to 120 degrees. Drain
through a cloth bag and let stand overnight to drain
thoroughly.
Next day crumble the curds and mix in 2 teaspoons
soda and 1 tablespoon salt. Mix well and let stand
overnight.
Next day, add 1 quart water, put on stove and stir or
heat in oven. When melted, add 2 beaten eggs and 2
cups sweet milk. Heat thoroughly and if all lumps do not
disappear, put through sieve if desired.
ANSWER - Thanks to Mrs. Ray Reinecker, York
Springs, for a whole wheat pie crust recipe.
WHOLE WHEAT PIE CRUST
1 cup whole wheat flour
1 cup unbleached flour
VS cup shortening
3 or 4 tablespoons ice water
Cut the shortening into the flour. Sprinkle with water,
one tablespoon at a time. Mix lightly with a fork. Gather
dough to form a ball. For pie shells, bake at 350 for 15
minutes.
Caution: Crust will brown more quickly than a white
flour crust.
PORK CHOPS ON RICE
6 pork chops
VA cups rice, preferably the
mintue type
1 cup water
1 can chicken rice soup
Make a mixture of flour, salt,
pepper, garlic powder, and orega'-
no. Roll chops in this, then brown
both sides in skillet. Place dry rice
in. 12x7-inch baking dish. Pour
water over rice. Place chops on
rice. Pour soup over all. Cover and
bake 45 minutes in 350-degree
oven. Uncover and bake an addi
tional 10 mintues. Serves 6.
CHERRY PORK CHOPS
1 can cherry pie filling
1 chicken bouillon cube
1 teaspoon parsley
VA tablespoons lemon juice
6 to 8 pork chops
In skillet, brown pork chops on
both sides. Season with salt and
pepper. While pork chops are
browning, put 'A the pie filling,
bouillon cube, parsley, and lemon
juice in crock pot. Set heat to high,
cover. When chops are brown, put
them into the crock pot. Add
remaining pie filling. Turn setting
to low. Cover and cook 3 to 4
hours. Arrange chops on platter
and top with cherry sauce.
SWEET AND SOUR
PORK CHOPS
4 pork chops
3 tablespoons mayonnaise
2 tablespoons mustard
Milk
3 tablespoons brown sugar
Blend mayonnaise and mustard.
Spread on each side of pork chops.
Arrange chops in 9x9-inch baking
dish. Pour milk around chops and
on top of the chops. Sprinkle with
brown sugar. Cook 60 minutes in
350-degree oven.
Schmercase
DIP *N BAKE PORK CHOPS
6 pork chops, cut 'A -to 3 A -inch
thick
VA cups ground oat flour*
V* cup grated Parmesan cheese
'A teaspoon marjoram or thyme
leaves, crushed
A teaspoon salt
V* teaspoon pepper
'A cup milk
1 egg
'A cup melted butter
Coat meat with combined dry
ingredients; dip into combined egg
and milk. Coat again with dry
ingredients. Place in foil-lined
large shallow baking pan. Drizzle
bitter over meat Bake at 400
degrees about 45 minutes or until
tender and golden brown. Serves 6.
♦To make ground oat flour;
place VA cups quick or old
fashioned oats (uncooked) in blen
der or food processor. Blend for
about 60 seconds.
Carol Fahnestock
Sabattus, Me.
LAYERED PORK CHOPS
'A pound bacon
1 large can, sauerkraut
6 pork chops
Salt, pepper to taste
1 large onion, sliced 'A -inch
thick
3 medium potatoes, sliced
'A -inch thick
Julia Roseboro
Ephrata
Arrange a layer of bacon
(uncooked) in large pan; cover
with sauerkraut, then pork chdps.
Season chops with salt and pe r ;er.
Place onions over chops, then add
potatoes. Cover with crushed
tomatoes. Bake in 3SO-degree
oven for 1 hour or until chops are
tender. Serves 6
Luella Ells, Almond, NY
Karen L. Magaha, Charles Town,
WV
PORK CHOP CASSEROLE
Beverly Bishop
Landisburg
Place pork chops in casserole.
Sprinkle with salt and pepper. Top
each with pepper ring, mixture of
rice and diced onion, then with
lemon and onion slice. Mix tomato
juice and chili powder; pour over
top. Cover and bake in 350-degree
for 1 hour or until meat is soft and
well done. Serves 4.
PORK CHOPS & FILLING
4 pork chops
3 cups bread cubes
'A cup melted butter
'/« cup water
2 teaspoons chopped onion
V* teaspoon poultry seasoning
1 can golden mushroom soup
'/) cup water
Brown chops on both sides.
Place in shallow baking dish.
Lighdy mix bread cubes, onion,
butter, seasonings and 'A cup
water. Place a mound of filling on
each chop. Blend soup and 'A cup
water and pour over chops and fill
ing. Bake at 350 degrees for 1
hour, uncovered.
Joyce Lehman, Manheim
Barbara Lapp Zook, Leola
Susan Miller
Conestoga
1 large can tomatoes
DIVINE
4 pork chops
4 lemon slices
4 onion slices
1 cup tomato juice
V* teaspoon salt
4 green pepper rings
1 cup cooked rice
'/« cup diced onion
'A teaspoon chili powder
Vt teaspoon pepper
Mary E. Conley
Etters
(Turn to Pago B 9)