BS-Lancastar Firming, Saturday, November 12,1988
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 - 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 - May Ozimek requests stir-fry recipes.
QUESTION - Laverne Casteel, Bedford, requests a
recipe for vegetable soup that can be canned in quart
jars, put in a boiling bath and sealed. She writes that she
has had "bad luck” in the past with jars staying sealed.
QUESTION - Sadie Stoltzfus, Manheim, would like to
know if anything else can be substituted for the red food
coloring requested when making red velvet cake.
QUESTION - F. Hergert, Ringgold, would like a
recipe for cheese cake using cottage cheese.
QUESTION - Sandra Tabor, North East, Md.,
requests recipes for easy, beginning bread-making
recipes.
QUESTION - A Fleetwood reader would like a recipe
for toaster breakfast pastries.
QUESTION - Alta Wise, Millerstown, requests a
recipe for homemade pancake syrup.
QUESTION - A reader from Fulton County requests a
recipe for city cured bacon.
QUESTION - Betty Roseberry of Washington, N.J.
requests a recipe for bacon gravy and sausage gravys.
She said that both are served with biscuits in Tennesee
and Virginia.
ANSWER - Marian Hurst, Narvon, wanted to know
how to substitute melted chocolate chips by using pow
dered cocoa. Thanks Ann Hershey, Lititz, who gave the
following substitution: For each 6-ounce package or 1
cup of semisweet-chocolate pieces or six 1-ounce
squares of semi-sweet chocolate, use: 6 tablespoons
unsweetened cocoa plus 7 tablespoons sugar and %
cup oil. Also, thanks to Mary Bow of Annville who wrote,
“Cocoa is so healthy and convenient to use that many
cooks use it as a substitute for chocolate in their favorite
recipes. All-natural, low-fat and low-calorie cocoa is the
only chocolate baking ingredient approved by the
American Heart Association.” Here's an easy conver
sion formula:
•For unsweetened baking chocolate: 3 tablespoons
cocoa plus 1 tablespoon shortening (liquid or solid)
equals 1 ounce.
•For premelted unsweetened chocolate: 3 tables
poons cocoa plus 1 tablespoon oil or melted shortening
equals 1 ounce.
ANSWER - Ruth Kuhns, Millmont, requested a recipe
for southern biscuits. Thanks Kathy Erickson, Chester
field, N. J., who wrote, “My grandmother, who grew up in
Georgia, made these biscuits every morning for break
fast. She never measured anything, but they turned out
the same every time. Always Great! I am from Florida.
That’s just about as southern as you can get.”
2 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
'A teaspoon baking soda
Vi cup shortening
V* cup buttermilk
Preheat oven to 425 degrees. In a bowl combine dry
ingredients and sift together. Cut in shortening until mix
ture resembles coarse meal. Add milk and stir with a fork*
until well blended. Transfer dough to a lightly floured
board. Knead gently 8 to 10 times.
Roll dough with a floured rolling pin until 14 -inch thick.
Cut with a floured cutter. Bake on an ungreased baking
sheet for 12 to 15 minutes. Makes 12 to 16 biscuits.
Cook’s
Question
Corner
Buttermilk Biscuits
ANSWER - Margaret Gockley of Mohnton requested
recipes for fondant. Thanks Margaret L. Strause, Lees
port, for several contributions.
Fondant Candles
In top of double boiler, melt fondant over hot (175
degree) not boiling water. Here are treats to make with it:
Autumn Candy Wafers - Add yellow food coloring
and lemon extract. Stir gently just to blend. Drop from
teaspoon unto waxed paper to make round wafers.
Fondant Stuffed Dates • Add red food coloring to
make a luscious pink and a few drops of vanilla. Stir
gently just to blend. Remove from heat. Cool slightly.
Stuff into moist, pitted dates. Roll dates in confectioners’
sugar.
Nut Creams - Add green food coloring and vanilla.
Stir gently just to blend. Remove from heat. Cool until
firm enough to handle. Form into small (y 2 -inch) balls.
Press each ball between 2 pecan halves.
Fondant Kisses* Add finely chopped nuts and vanil
la. Stir gently just to blend. Remove from heat and cool
slightly. Drop from teaspoon onto waxed paper to form
small mounds. Shape mounds with fingers to give them
peaks. Serve as is or dip lower halves of kisses in melted
dipping chocolate. Or dip entire kiss in the chocolate
coating. A good way to do this is to insert a toothpick
through the peak of each kiss, dip candy in chocolate
and then stand it, peak side down, with end of pick
inserted in styrofoam until chocolate is firm. Cooling the
kisses on the wooden picks gives them an attractive
chocolate peak. When chocolate is firm, remove picks.
ANSWER - Mrs. Donald Hill of Apalachin, N.Y.,
requested a recipe for candied dill pickles. Thanks
Esther Hutter, Lebanon, and Ida M. Condon, Lock
Haven, for answering.
Candled Dill Pickles
Vt gallon dill pickles, drained
Slice Into bowl.
Add:
2% cups sugar
V» cup cider vinegar
Stir. Leave at room temperature for 4 hours, stirring
occasionally. Refrigerate. Very crisp.
ANSWER - An East Berlin reader requests recipes
using day-old bread. Thanks to a Fleetwood reader for
two of the following.
4 pounds potatoes
I'A cups milk
V* cup water
1 pound butter
King-size loaf of bread
4 eggs
Vi medium onion
2 cups diced celery
V* teaspoon salt
2 teaspoons parsley
Vi teaspoon pepper
Cook potatoes until soft. Mash. Cook celery and
onion in butter until soft. Add the remaining ingredients
and mix well. Bake at 350 degrees for 1 hour.
Bread Pudding
2 cups day-old bread cubes
2 cups milk
% cup sugar
2 eggs
Vs teaspoon salt
3 tablespoons butter
1 teaspoon vanilla
Vs teaspoon cinnamon
% teaspoon nutmeg
Place bread cubes in buttered baking dish. Scald
milk. Add butter and sugar. Beat eggs slightly and add
salt and vanilla. Pour milk mixture over beaten eggs and
mix well. Pour mixture over bread cubes and blend
together. Set baking dish in pan of hot water. Bake at
350 degrees for 1 hour or until knife comes out clean
when inserted in center. Serve hot or cold.
ANSWER- Virginia Brubaker, Manheim, requested a
recipe for a pear tart. A reader from Manheim submitted
the following.
Pear Pie
Mix and put into an unbaked pie shell:
4 or 5 large pears cut in small pieces
% cup flour
1 cup sugar
Mix together until smooth:
1 tablespoon lemon juice
1 cup heavy cream or milk
Pour liquid over pear mixture. Sprinkle with 1 tables
poon sugar mixture with Vi teaspoon cinnamon. Bake at
325 degrees for 45 to 50 minutes.
Potato Filling
(Turn to Pag* B 9)
Pizza
(Continued from Pago B 6)
TURKEY POP-OVER PIZZA
3 tablespoons butter
1 pound ground raw turkey
1 medium onion, chopped
J clove garlic, minced
'A teaspoon salt (optional)
'A teaspoon pepper
1 can (8-ounces) unsalted toma
to sauce
3 ounces light cream cheese
'A cup low-fat milk
1 teaspoon Italian seasoning
2 cups (8-ounces) shredded
part-skim Mozzarella cheese
POPOVER BATTER:
2 large eggs
1 cup low-fat milk
1 tablespoon vegetable oil
1 cup all-purpose flour
'/• teaspoon garlic powder
3 tablespoons grated Parmesan
cheese
Coat a 9x13-inch baking pan
with vegetable cooking spray.
Melt butter in a large skillet Add
turkey, onion, garlic, salt and pep
per; cook 10 minutes. Add tomato
sauce, cream cheese, milk and sea
soning. Cook, stirring, until thick
and smooth, 10 minutes. Spoon
into baking pan. Sprinkle with
Mozzarella. Place in 400 degree
oven to keep hot. Prepare batter by
beating eggs, milk and oil with rot
ary beater. Add flour and garlic
powder; beat until smooth. Pour
over filling in a pan, covering fill
ing completely. Sprinkle with Par
mesan cheese. Bake at4oo degrees
30 minutes or until golden brown.
Cut into squares.
Gloria Bove
TEX MEX PIZZA
2 cups buttermilk baking mix
5 taco shells, finely crushed
'/j teaspoon baking powder
Vi cup milk
1 pound ground beef
'A cup steak sauce
1 (12-ounce) jar mild thick and
chunky salsa
VA cups shredded Cheddar
cheese
1 medium tomato, cut into
wedges
1 medium onion, chopped
1 medium green pepper, diced
1 ripe avocado, sliced Dairy
sour cream, optional
In medium bowl with fork, stir
together buttermilk baking mix,
taco shells, baking powder and
milk until mixture forms a ball. On
a surface dusted with additional
baking mix, knead mixture 10
times. Place in ungreased 14-inch
pizza pan and work dough to edge
of pan to form crust. Bake at 450
degrees for 8 to 10 minutes or until
lightly golden.
In large skillet, over high heat,
brown beef, stirring to break up
meat; drain. Stir in steak sauce and
salsa.
Spread beef mixture evenly on
baked crust, leaving a 'A -inch bor
der. Sprinkle with 1 cup cheese.
Bake at 450 degrees for 8 to 10
minuts or until cheese bubbles.
Cool 5 minutes. Arrange tomato,
onion, pepper, avocado and
remaining cheese on pizza. Serve
warm with sour cream, if desired.
REUBEN PIZZA
6 slices thin rye bread
6 tablespoons Thousand Island
dressing
'A cup sauerkraut, well drained
8-ounces smoked fully cooked
Polish sausage, thinly sliced
VA cups shredded Swiss cheese
Preheat oven to 350 degrees.
Toast rye bread. Spread each slice
with 1 tablespoon dressing. Divide
sauerkraut evenly between bread
slices. Top with sausage and
cheese. Place on unbuttered cookie
sheet. Bake 10 to 12 minutes, or
until cheese is melted and topping
is hot. Serve immediately.