88-Lancaster Farming, Saturday, February 25,1989 I . .o *' f J w 55a - iV.< \ c j e> 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 Patricia Underwood, Westmoreland County, requests a recipe for peach crumb, cherry or apple cinnamon bread similar to the bread baked by Shady Maple in East Earl. QUESTION Kimberly Channel!, Kerens, W. Va., requests a recipe for cocoa gravy. QUESTION Mrs. John Blontz, Gardners, requests a recipe for Bowers Knepp. She explained that it is bread that was baked and fried to provide cheap food during the Depression years. ANSWER —Florence Romeo of Puloski requested a recipe for chicken broccoli casserole. QUESTION Ruth Kalwasinski, Hastings, requests recipes for hard salami and Lebanon bologna. QUESTION Mrs. Glenn Martin, Ephrata, requests recipes for sesame stix and sesame candy and other recipes using sesame seeds. QUESTION Ezekiel Carter, Lincoln, Del., requests a recipe for Beef Jerkey. QUESTION Blanche Hess, Quarryville, requests a recipe for blueberry cobbler and recipes using blueber ries in ways other than in pie. QUESTION J. Burkhart, Narvon, requests recipes for cheesecake and grasshopper pie similar to the ones made by Pellman’s in New Holland. QUESTION Theresa Pettitt of Troy would like the recipe for pudding pops made with instant pudding that appeared in Lancaster Farming previously. QUESTION Mrs. Jay Strite requests a recipe for vegetable pizza. QUESTION Jennifer Riden of McClure would like a recipe for Fasnacht doughnuts. QUESTION Linda Mguyen, Millinpton, requests a recipe for diet ricotta cheese cake QUESTION V. Martin, Springfield, VA., requests a recipe for cheese curls. QUESTION Mrs. Stanley Owens, Beech Creek, requests recipes for oat bran muffins. Although we pub lished several of these lately we continue to get requests from new readers. Those who have tried the recipes, send in the best. QUESTION Ruth Cantello, Somerset, N.J., requests recipes using honey for both entrees and desserts. ANSWER R.L. Bradley, Chambersburg, requested a recipe for Oreo pudding. Thanks Esther Kurtz, Elverson, and Norma Van Horn, Middleburg, for replying. Oreo Cookie Pudding Vi pound Oreo cookies, crushed in food processor or blender 1 large package instant vanilla pudding 3 cups cold milk 8 ounces cream cheese, softened 8 ounces whipped topping Make pudding with milk according to package direc tions. Beat in cream cheese. Add whipped topping. Blend well. Layer cookie crumbs and pudding mixture in dish beginning and ending with cookie crumbs. ANSWER Mrs. Glenn Martin, Ephrata, requested recipes using sesame seeds. Thanks Donna Earls, Gil lette, for your recipe. Sesame Seed Squares cup honey Vi cup peanut butter 1 cup powdered milk Vi cup coconut 1 cup sesame seeds Heat honey and peanut butter slightly for ease in mix ing. Add powdered milk, coconut and sesame seeds. Mix well and pat into Qrinch squared oiled pan. Place in refrigeratot.to set. Cat into squares. Cook’s Question Comer ANSWER—Tonya Motter, Carlisle, wanted to know how to avoid air pockets in the center of homemade bread. Thanks Donna Earls, Gillett, Carol Miller, Hun tingdon, and to Donna Brant, Harrisonville, for the fol lowing suggestions. After the dough has risen, punch down and roll with a rolling pin to remove air pockets. Fold 9-inch sides crosswise into thirds, overlapping ends. Roll up tightly, beginning at narrow end. Pinch edge of dough into roll to seal well; press in ends of roll. Press each end with side of hand to seal, fold ends under. Place loaves seam sides down in greased loaf pans. If the dough is allowed to rise for too long a period, it has a tendency to have air bubbles in it. Punch down and let rise again. After placing dough in pans for the final rising, jag holes in the dough with a fork, about 12 times. Tonya Motter also requested a recipe for French bread. Thanks to Kathy Agett of Franklinville, N.Y., for sending a recipe. Food Processor French Bread 114 packages active dry yeast 14 cup warm water 1 teaspoon sugar 314 cups unbleached flour 2 teaspoons salt 1 teaspoon sugar 1 cup warm water 1 egg white 1 tablespoon water Dissolve yeast in 'A cup warm water with 1 teaspoon sugar in small bowl. Let stand until foamy, about 5 minutes. Combine flour, salt, and remaining sugar in food pro cessor. Blend. Add yeast mixture. Blend 5 seconds. With machine running, slowly, add Vt cup warm water. Process until dough is smooth and elastic, about 15 seconds, turning machine on and off. Turn dough onto lightly floured board. Knead gently. Place dough in greased bowl. Turn to grease top. Cov er. Let rise until double, 50 minutes. Punch down. Divide dough in half. Roll each into rectangle. Roll up from long side, pinching to seal. Place in greased flute or baguette pans. Cover. Let rise in warm place until doubled, about 45 minutes. Cut 3 or 4 diagonal slashes in top of each loaf with sharp knife or razor blade. After 30 minutes, place two racks, one in the middle and one in the lower quarter of oven. Place shallow bak ing pan with 1 cup boiling water on lower rack. When dough is doubled, brush lightly with water. Place on rack in middle of oven. Bake at 450 degrees for 10 minutes, brushing 3 more times. N.J., Reduce heat to 400 degrees. Bake 5 minutes. Remove pan of water. Turn pans so bread bakes even ly. Brush top of loaves with egg white beaten with 1 tablespoons water. Bake 10 minutes longer until golden brown and loaves have a hollow sound when tapped with a finger. Cool on wire racks. ANSWER Joanne Martin, Stevens, requested recipes for cheeseballs that stay soft when served. Thanks to B. Bedard of North Lawrence, N.Y., for send ing two. Beefy Cheese Ball 1 ( 2/z ounces) package sliced dried beef, rinsed, finely chopped 1 (8 ounce) package cream cheese, softened Vi cup dairy sour cream Vi cup grated Parmesan cheese 1 teaspoon prepared horseradish Combine Vi cup dried beef, cream cheese, sour cream, Parmesan cheese and horseradish; blend thor oughly. Refrigerate mixture 15 minutes. Form into ball and roll in remaining dried beef. Chill thoroughly. Serve as an appetizer with crackers. Party Cheese Ball 2 (8 ounce) packages cream cheese 1 (8% ounce) can crushed pineapple, drained Vi cup chopped green pepper 2 tablespoons chopped onion 2 tablespoons seasoned salt 2 cups finely chopped nuts Mix cream cheese, crushed pineapple, green pep per, onion, seasoned salt with I'A cups chopped nuts. Shape into a ball and roll in remaining nuts. Serve with assorted crackers. (Turn to Page B 9) Eat Meat (Continued from Page B 6) SAVORY PORK TENDER LOIN FILLETS 2 pork tenderloins (1 'A pounds) 3 tablespoons seasoned bread cmmbs 1 tablespoon grated Parmesan cheese 1 teaspoon salt '/% teaspoon pepper 2 tablespoons cooking fat 1 small onion, chopped 1 clove garlic, minced Cut each tenderloin crosswise into 4 slices approximately 1-inch thick. Place each slice on its cut surface and flatten with cleaver to 'A- inch thickness. Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat. Panfry slowly in fat in large frying pan 15 to 20 minutes. Add onion and garlic and continue cooking 10 minutes, turning occasionally. Serves 4. LAMB CHOPS 'A cup chili sauce 'A cup orange marmalade I'/j teaspoons brown sugar 'A teaspoon Dijon-style mustard A teaspoon ground allspice 4 lamb shoulder blade or round bone chops, cut V* -inch thick Combine chili sauce, marma lade, brown sugar, mustard and allspice: reserve 6 cup. To grill chops, cook over medium coals 7 to 8 minutes, or until desired done ness; brush frequently with remaining 2 cup chili sauce mix ture and turn chops once. To broil chops, place on broiler rack 3 to 4 inches from heat source. Broil 11 to 12 minutes, or until desired doness; brush frequently with remaining 2 cup chili sauce mix ture and turn chops once. Serve with reserved sauce. Makes 4 servings. American Lamb MEAT-ZA-PIE 1 pound ground beef 1 small onion 1 egg 'A cup bread crumbs 1 tablespoons parsley 'A teaspoon garlic salt Salt and pepper to taste Sauce: 1 (8 ounces) tomato sauce 1 teaspoon parsley 'A teaspoon oregano '/< teaspoon salt Topping: I'A cup cheese of your choice Mix ground beef with onion, egg, bread crumbs, parsley, garlic, salt and pepper. Pat into 9-inch pie dish. Mix sauce and pour into ground beef shell. Top with cheese. Bake in moderate oven for 20 to 30 minutes. Sandy Hartman Westfield TOP LOIN 172 calories per 3 ounce broiled, trimmed serving. 4 ounces uncooked equals about three ounces cooked. Grill ing, broiling and roasting add no extra fat in cooking.) TOP ROUND 162 calories per 3 ounce broiled, trimmed serving. (4 ounces uncooked equals about three ounces cooked. Grill ing, broiling and roasting add no extra fat in cooking.)
Significant historical Pennsylvania newspapers