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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 BASE. 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 - A Fleetwood reader would like a recipe
for toaster breakfast pastries.
QUESTION - Patricia Wax, Carlisle, requests a
recipe for homemade bagels that taste similar to the fro
zen Lender's Bagels.
QUESTION - R.G. Kamoda, Monongahela, requests
recipes using a farm-dressed stewing hen for chicken
noodle soup, and chicken and biscuits.
QUESTION Edna Davis, Lenhartsville, requests a
recipe for apple streudel.
QUESTION Martha Lair requests a recipe for
chive buns.
QUESTION Mary Schlaseman, ML Zion, requests
a recipe for molasses coconut Easter eggs.
QUESTION Helen Kalwasinek, Portage, asks,
“Does anyone can geese?” Since some can beef and
chicken, she suspects that geese can be canned but
would like directions.
QUESTION — Helen Kalwasinek, Portage, requests
a recipe for deli rye bread similar to that made by
Stroehman’s.
QUESTION R.W. from Somerset County requests
recipes for beef tongue.
QUESTION A reader from Snyder County
requests a recipe for Wisconsin cheese soup.
QUESTION C. M. Haas, Monocauy Station,
requests a recipe for chocolate shoofly pie.
QUESTION A reader from York County wants
directions for cooking homemade tripe that will come
out snowy white.
QUESTION Velma Koons, Felton, requests a
recipe for minestrone soup. Thanks Martin Roy of War
renton, Va., for answering this request.
Italian Minestrone
1 cup dried white beans
2 cups brown stock (bouillon)
6 cups water
1 large onion, chopped
1 clove garlic, minced
3 large carrots, finely diced
3 stalks celery (with leaves), diced
1 cup diced raw potatoes
2 tablespoons olive oil, butter or drippings
1 cup cooked macaroni in 'A -inch pieces ('A cup
uncooked)
1 tablespoon salt
V« teaspoon pepper
1 cup cooked tomatoes
Soak beans overnight in cold water. Drain. Simmer
beans, stock and water together in kettle until beans are
tender (1 to 2 hours). Saute onion, garlic, carrots, celery
and potatoes in olive oil. Add sauteed vegetables to
beans in kettle. Cover, cook slowly 30 minutes, stirring
often. Add macaroni, salt, pepper and tomatoes. Sim
mer 15 minutes. If a thinner consistency is desired, thin
with water or brown stock. Amount: 10 servings.
ANSWER - A reader from Fulton County requested a
recipe for city cured bacon. Also, a recipe was
requested for curing hams and bacon. Thanks Edith
Fetter who sent directions. If there are any questions,
contact her at R.D. 1, Oley, PA 19547.
Dry Curing
For 100 pounds use
8 pounds salt
2 pounds sugar
2 ounces saltpeter (reduce to 1-ounce for bacon)
Mix ingredients throughly. Rub one part of mixture on
the surface of meat. Put about % -inch layer on lean face
of hams. Fit salted meat in a clean barrel being careful
not to shake off mixture. Hold in cold place 36 to 40
degrees. In 6 to 8 days, resalt meat with remaining salt
mixture. Cure for 25 days.
Cook’s
Question
Comer
Brine CTurfhgT'**
Fit cold meat in barrel or crock.
Cover with the following solution:
8 pounds salt
2 pounds sugar
2 ounces saltpeter
414 gallon water
Weight down meat so it doesn’t float. On the seventh
day, pour out solution. Repack and stir in fresh solution.
In 14 to 28 days, repack and stir in fresh solution. Curing
time about 4 days for each pound. Bacon takes less time
so use 514 gallon of water in place of 414 gallon.
Smoke Curing
A fire should be built to 100 to 120 degrees. On the
first day, cover with sawdust or apple or hickory wood.
Wood used depends on flavor desired. Cool fire to 90
degrees. Hang ham. It might take about a week to
smoke depending upon the thickness of the smoke.
Don't let the fire get too hot and if it goes out, rebuild it.
After ham reaches dark brown color, take out and wrap
in brown paper and hang up in cool place so it will keep
several months. If mold appears, it will not hurt meat.
Wipe or wash off. It off
ANSWER Peggie C. Leifeste, Matawan, N.J.,
requested a recipe for a “chemical garden” invented
about 1930 when most people had no money and made
decorations themselves.
Thanks Evelyn Becker, Strasburg, who clipped the
recipe from the February 14, 1981 issue of Lancaster
Farming.
Chemical Garden
6 tablespoons water
6 tablespoons salt
6 tablespoons liquid laundry bluing
1 tablespoon ammonia
Mix together all ingredients. Place pieces of coal or
stones in a glass bowl or pie pan. Pour solution over
coal. To obtain colored growth, food coloring can be
added. Grows best where warm or dry. To keep it grow
ing, carefully add more liquid at the side.
ANSWER B. Nolt, Lititz, requested recipes for
filled doughnuts. Thanks Ruth Hostetler, Selingsgrove,
for yours.
Cream Filled Doughnuts
Scald:
1 quart whole milk
Add:
2 cups mashed potatoes
1 cup shortening
1 cup sugar
Let cool to lukewarm.
Prepare:
3 packages dry yeast in
% cup warm water
1 teaspoon sugar
When yeast becomes alive, add to above mixture.
Add:
2 beaten eggs
1 tablespoon salt
9 to 11 cups flour
Mix well. Let rise until double. Knead well. Roll out
Vi -inch thick and prepare filling. When doughnuts have
risen, fry in shortening. Cool then fill by cut a short slit in
the side of each center and squirting the filling in with a
pastry bag or cookie press.
Filling:
1 cup vegetable shortening
1 cup margarine
Pinch of salt
VA pounds confectioners’ sugar
Cream well. Add 2 egg whites and enough milk to
make a smooth paste. Beat in 1 cup marshmallow whip.
Makes 80 to 90 doughnuts.
ANSWER R. Beiler, Quarryville, requested a
recipe for Mock Ham Loaf. Thanks Evelyn Becker,
Strasburg, for clipping a copy that appeared in the Sep
tember 13, 1986 issue of Lancaster Farming.
Mock Ham Loaf
1 pound ground beef
V 2 pound hot dogs, ground
1 cup cracker crumbs
1 egg beaten
1 teaspoon salt
'A teaspoon pepper
Glaze:
V i cup brown sugar
Vi cup water
Vi teaspoon dry mustard
1 tablespoon vinegar
Mix well ground beef, hot dogs, crackers, egg, salt
and pepper. Add one-half of the glaze to mixture. Shape
in loaf and place in baking pan. Cover with remaining
glaze. Bake at 350 degrees for 1 hour.
cooking
(Continued from Pago Bi)
TAPIOCA
1 gallon milk
8 eggs, separated
2 cups sugar, divided
1 teaspoon salt
1 'A cups tapioca
2 tablespoons vanilla
Soak the milk, beaten egg
yolks, 1 cup sugar, salt and ta
pioca for 5 minutes in 8 quart
kettle. Heat to boiling. Boil 5 mi
nutes. Fold in the egg whites,
stiffly beaten with 1 cup sugar.
Add the vanilla. Cool. Stir and
chill. Fills one Tupperware Fix-n-
Mix bowl. Serves 50.
Daniel M Conley
BEAN
SALAD
5 quarts green beans
5 quarts yellow beans
1 'A quart white kidney beans
2 quarts red kidney beans
4 quarts carrots
2 quarts onions
5 cups sugar
5 cups vinegar
5 teaspoons salt
5 teaspoons pepper or less
Cook each vegetable sepa
rately; drain and cool. Mix
together in a large container. Mix
together the sugar, vinegar, salt
and pepper. Stir in the vegetables.
Let set a day or two in the re
frigerator. Keeps well. Serves
150.
Christena Forry
BAKED MACARONI
AND CHEESE
5 pounds macaroni (20 cups)
17 quarts water
6 tablespoons salt
1 V* cups butter
10 tablespoons flour
IS cups milk
614 pounds cheese (3'A boxes of
2 pounds Velveeta)
Cook macaroni in the salted
water and drain. Make a white
sauce of the butter, flour and milk
(melt butter). Add flour and stir
until well blended and bubbly.
Slowly add milk, stirring con
stantly until a smooth paste is
formed. Place layer of macaroni l
in the bottom of a greased electricl
roast pan. Add sliced or grated
cheese and white sauce. Repeat
until the roast is full. Bake at 350°
for 1 to 2 hours or until hot. Serves
60.
Mary Hostetter
Cheese Nibbles
When cheese dries out, simply
shred it and store in an airtight
container in your refrigerator to
use as a savory addition to casser
ole or quiches. When cheese has
some mold on it, remove 'A inch
of the cheese on all sides where
there is visible mold.
1986, cheese consumption in
the United States topped 23 '
pounds per person, according to
U.S. government statistics. Even i
though that’s a 50 percent increase i
over cheese consumption 10 years
ago, we still eat only half as much
cheese as the French.
When putting a cheese tray ,
together, allow about 'A pound of
cheese for each guest. Offer three .
to five cheese choices that vary in
flavor, size, texture, shape and
color. Accompany with crusty
French bread, unsalted crackers, ■
apples or pear wedges, grapes,
strawberries and melon slices. I