Bwanoßrer Firmmg.-sanmfty,-November 2$ 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 609, Ephrata, PA 17522. There’s no need to
send a SASE. If we receive an answer to your ques
tion, we will publish it as soon as possible.
Answers to recipe requests should be sent to the
same address.
QUESTION - Margie Robbins of Alloway, NJ. 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? If we do not receive an answer to this
request with one week, we will assume no one knows
the answer and will drop this request.
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 - A Fleetwood reader would like a recipe
for toaster breakfast pastries.
QUESTION - A reader from Fulton County requests a
recipe for city cured bacon.
QUESTION - Mary Benscoter, Berwick, requests a
recipe for making the brine for curing hams and bacon.
Please list the ingredient amounts and how long it
should remain in the brine. How long is it smoked and
what kind of wood is used?
QUESTION - Edith Moore, Pennington, NJ. said that
a recipe called Wheat Germ Brownies appeared in the
November 5 issue. She said it does not list flour as an
ingredient and asked if that is correct. Answer: Accord
ing to the recipe mailed to us, the recipe does not lis*
flour as an ingredient.
QUESTION - Betty Roseberry of Washington, N.J.
requests a recipe for bacon gravy and sausage gravy.
She said that both are served with biscuits in Tennesee
and Virginia.
QUESTION - Barb Gayman, Chambersburg,
requests a recipe for cream of chicken and cream of cel
ery soup to use in casseroles. Does it need to be diluted
for casserole use and can It be frozen?
QUESTION - R.C. Lichty would like a recipe for mak
ing dancing moth balls in a bowl of water.
QUESTION - Mrs. H, Kintuersville, requests a recipe
for cinnamon bread.
QUESTION - Mary Winters, Elizabethtown, requests
a recipe for pumpkin cake or cupcakes.
QUESTION - Patricia Wax, Carlisle, requests a
recipe for homemade bagels that taste similar to the fro
zen Lender’s Bagels.
QUESTION - Lois Delp, Dimock, requests recipes for
rocky road candy and peanut brittle, which previously
appeared in the microwave column about two years
ago. She writes that she lost her recipe. “They were
easy and excellent and I'd like to make them for holiday
gift giving.”
QUESTION -Sandra Tabor of North East, Md., would
like recipes using buttermilk.
QUESTION - Jane Musser, Lebanon? requests a
recipe for red velvet cake and for the frosting. She’d also
like one for a moist carrot cake with raisins and nuts.
QUESTION - R. Musser from Ephrata requests a
recipe for oat bran muffins and other oat bran rfecipes.
QUESTION - Ruth Shrawder, Marshalls Creek,
requests a recipe for Springerle cookies, which are
sprinkled with Anise seed on the cookie sheet.
QUESTION - Donna Appel, Paradise, requests
recipes using potatoes. Also, she’d like one for freezing
hash browns. She asks if anyone has had success in
freezing small and mashed potatoes.
QUESTION - P. Bange of Hanover requests a recipe
for pumpkin whoopie pies.
Cook’s
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ANSWER - Alta Wise, Millerstown, requested a
recipe for homemade pancake syrup. Thanks J. Marku
leis, Nazareth, Diana Stephens, Selingsgrove, and Dor
othy Witmer, Ephrata, for answering this request.
Homemade Maple Syrup
1 cup sugar
1 cup firmly packed brown sugar
1 cup water
1 tablespoon margarine or butter
14 teaspoon maple flavoring
Combine sugars and water. Boil 5 minutes. Remove
from heat. Add margarine or butter and flavoring. Blend
thoroughly until butter melts. Serve hot.
I'A cups brown sugar
Va cup molasses or light corn syrup
1 cup water
V* cup white sugar
1 teaspoon vanilla or maple flavoring
Mix sugars, molasses and water. Bring to a boil, stir
ring constantly. Simmer for 5 minutes over low heat.
Remove from heat and add vanilla or maple flavoring.
ANSWER - Barbara Conrad, Montrose, requested a
recipe for Jewish Rye Bread that is light. Thanks Thelma
White of Muncy for the following recipe.
Light Rye Bread
1 package dry yeast
% cup warm water
1 cup water
2 tablespoons honey
2 tablespoons shortening
2 teaspoons salt
2 or 3 teaspoons caraway seeds, optional
VA cups light rye flour
2% cups all-purpose flour
Soften yeast in % cup warm water. Combine 1 cup
water, honey, shortening, salt, caraway seed, rye flour,
'A cup white flour and softened yeast. Beat or stir 2
minutes until well mixed. Add remaining flour and stir
well. Place in greased bowl and let rise until double.
Punch batter down and form into regular loaf or round
loaf on cookie sheet. Cover, let rise until double.
Bake in moderate oven 375 degrees for 30 to 40
minutes. Cover top half way through baking if it browns
too fast. May double recipe except salt to make 2 loaves.
ANSWER - Sandra Tabor, North East, Md.,
requested recipes for easy, beginning bread-making
recipes. Thanks Mary Watkins, Clarksburg, Md., who
wrote that she’s been using her recipe for 45 years; Dor
othy Witmer, Ephrata, and Mrs. George Zerr, Geiger
town, for the following recipes.
No Kneading Bread
1 cup scalded milk
6 tablespoons shortening
1 tablespoon salt
3 tablespoons sugar
1 cup water
2 packages dry granular yeast
6 cups sifted enriched flour
2 eggs, unbeaten
Pour hot milk over shortening, salt and sugar. Blend
these until shortening is melted and sugar is dissolved.
Cool to lukewarm by adding water. Add yeast and mix
well. Stir in eggs. Add 3 cups flour and beat dough well
with rotary beater. Add remaining flour, mix well with
spoon. Divide dough into halves and put into 2 greased
bread pans. Cover with towel. Let rise in warm place
until dough doubles in bulk, about 1 to 2 hours. Bake in a
moderate oven 375 degrees for 1 hour. Makes 2 loaves
or 12 rolls. Has good keeping qualities. Altogether takes
about 2 1 / 2 hours to make.
If desired this dough may be chilled in refrigerator for
2 or more hours, then shaped and allowed to rise before
baking.
Quick Yeast Bread
1 cup lukewarm water
2 packages dry yeast
1 teaspoon sugar
1 cup milk, scalded
214 teaspoons salt
14 cup sugar
2 eggs, well beaten
'A cup shortening melted, half butter
614 to 7 cups sifted all purpose flour
Soften yeast in the lukewarm water with the 1 teas
poon sugar. Scald the milk, stir in the salt and the 14 cup
sugar. Cool until lukewarm. When cooled, stir in the
yeast mixture, combine with beaten eggs. Add about 4
cups to the flour and beat until smooth. Add cooled
melted shortening and again beat smooth. Stir and
knead in enough flour to make a smooth elastic, but not
too stiff dough. Place in a lightly greased bowl, turn
dough over. Cover, let rise in a warm place about one
Pancake Syrup
(Turn to Pago B 9)
Crock Pot
Cooking
(Continued from Page B 6)
INDIAN PUDDING
3 cups milk
A cup commeal
'A teaspoon salt
3 eggs
'A cup sugar
'A cup molasses
A teaspoon ginger
A teaspoon cinnamon
Lightly grease crock pot. Pre
heat on high setting for 20 minutes.
Meanwhile bring milk, commeal
and salt to a boil. Boil, stirring con
stantly, 5 minutes; cover and sim
mer an additional 10 minutes. In
large bowl, combine remaining
ingredients, then gradually beat in
hot commeal mixture with an
electric mixer or whisk until
smooth. Pour into crock pot. Cover
and cook on high setting for 2 to 3
hours (on low setting 6 to 8 hours),
Spoon into serving dishes and
serve warm, topped with ice
cream, if desired. Serves 6 to 8.
Laura Kauffman
Bainbridge
CHUCKWAGON BEEF
1 pound extra-lean ground beef
1 can (16-ounces) whole
tomatoes
1 green pepper, seeded and fine
ly chopped
1 onion, finely chopped
'A cup raw long-grain rice
1 teaspoon salt
'A teaspoon leaf basil
Dash pepper
4 slices American cheese, cut
into triangles
Place all ingredients except
cheese triangles in crock pot. Stir
thoroughly to mix ground beef
with other ingredients. Place 4
cheese triangles on top. Cover and
cook on low setting for 7 to 10
hours. Before serving, top with
remaining 4 cheese triangles on
top. Serves 4. Chuckwagon veni
son: substitute ground venison for
beef.
Laura Kauffman
Bainbridge
Olive Oil
Reduces
High Blood
Pressure
Studies indicate that olive oil
helps reduce cholesterol in the
bloodstream. Scientists now report
more good news’ olive oil may
also reduce high blood pressure.
Research on using a high quality
olive oil such as Bertolli to reduce
blood pressure was published
recently in the Journal of iht
American Medical Association by
Dr. Stephen Fortmann of the Cen
ter for Research in Disease Prevea-,
tion at the Stanford University
School of Medicine. The article
reported, “... that the low inci
dence of coronary heart disease;
and the low blood pressures in the
Mediterranean relative to central
and northern Europe may be due in
part to the greater use of olive oil
and monounsaturated fats in
general.”
According to Dr. Fortmann, the
original study requires an
expanded program of research, but
the preliminary results suggest*
strong link between lower blood
pressure and monounsaturated fats
as found in olive oil.
Americans can take advantage
of the health benefits of olive oil by
using it on salads and in any recipe
calling for vegetable oil.