Fuming, Saturday, April 8,1989
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 cherry or apple cinnamon
bread similar to the bread baked by Shady Maple in East
Earl.
QUESTION Ruth Kalwasinski, Hastings, requests
recipes for hard salami.
QUESTION —■ V. Martin, Springfield, VA., requests a
recipe for cheese curls.
QUESTION —Jean L. Mitchell of Lewisburo is look
ing for a recipe for pecan cheese cake similar to what is
served in a Mifflinburg restaurant.
QUESTION Naomi Houston of Perkasie wants a
recipe for the yogurt coating used on candy and nuts.
QUESTION —A York County reader requests tasty,
but not complicated, recipes for cooked carrots. She’d
like to entice people who won’t eat them but should!
Since we have had so many answers, carrots will be fea
tured in the “Home On The Range” section on April 22.
QUESTION Susan Breckbill of Oxford requests a
recipe for a yeast cheese bread similar to that served at
the Shady Maple Restaurant in East Earl.
QUESTION Mrs. Lewis F. Kofron, Claymont, DE,
requests a recipe for lemon pudding cake. It has lemon
sauce on the bottom and on the top of the cake. Hot
water is poured over the batter just before baking.
QUESTION Mary Hammond, Wellsboro, requests
a recipe for oat bran bread.
QUESTION Mary Hammond, Wellsboro. requests
a recipe for yogurt.
QUESTION —Harriet Brown, Mifflintown, requests a
recipe for potato chowder, NOT potato soup.
QUESTION Delores Hilty of Spring Grove, would
like to know how to make dried spagetti sauce mix like
those found in McCommick® or French® packages.
QUESTION Miedick Ulmer, Waymart, requests a
recipe for a four or five flour bread that combines whole
wheat, graham, corn meal and unbleached flours.
QUESTION Phyllis Erdman, Perkasie, requests a
recipe for ketchup spice.
QUESTION J. Waring Stinchcomb of Suitland,
Md., requests a recipe for creamed chipped beef gravy.
QUESTION —Naomi Houston, Perkasie, requests a
recipe for pie crust made without shortening. She
believes there is one that uses orange juice.
QUESTION A Lebanon reader requests a recipe
for peppermint patties.
QUESTION Charles Creasy, Wrightsville,
requests a recipe for making hominy from white, hickory
king corn. Needs directions from start to finish. Needs to
know how much lye per quart or gallon to use to remove
hulls of shelled corn. He writes that his family made it
when he was growing up in West Virginia.
ANSWER Mrs. Gene Jennings of Fallston, MD
requests a recipe for stewed tomatoes like Bird-In-Hand
and Leola Family Restaurant serve.
ANSWER —Ruth E. Getz, Mechanicsburg, requests
a recipe for a cheese pie without a top crust. Thanks to
an unidentified reader and to B. Smith, Myerstown, who
wrote that her parents tended market and lived on a
small farm with six or seven cows and chickens. She
wrote, "Mom made homemade butter, cup cheese and •
cottage cheese. Everytime Mom baked, she made her
cheese pie, which we ate warm from the oven. It was
delicious with molasses.”
Mom’s Cheese Pie
1 pint cottage cheese
2 eggs
2 tablespoons butter, melted
2 tablespoons flour
I'A cups water
Vt cup granulated sugar
Mix together all ingredients. Pour into an unbaked pie
shell. Bake 375 degrees until firm.
Cook’s
Question
Comer
ANSWER—A Myerstown reader requested a recipe
for mustard eggs. Thanks Ada Dunbar, Bangor, and A.'
Cressman, Slatington, for responding.
Mustard Eggs
8 to 10 eggs, hard-boiled and shelled
3 tablespoons yellow mustard
% cup sugar
Vi cup vinegar
Vi teaspoon salt
1 cup water
Put all ingredients except eggs into a saucepan. Stir
and heat. Add eggs to liquid and place in ajar in refriger
ator. Let stand 24 hours or more.
ANSWER Miah Grebbine of Bridgeton, N.J.,
requested a recipe for corned beef using brine and fresh
beef. Thanks Marie Martin, Ephrata, for your reply.
4 to 5 pound brisket
IVt cups Coarse Kosher salt
1 egg. in shell, (to test brine)
Vt cup brown sugar, packed
Water to cover brisket
Find a ceramic, glass or enameled vessel large
enough to hold both the beef and brine to cover by 2 or
mods inches.
To determine the amount of brine needed, enclose
beef in a plastic bag. Put it into a container and run cold
water into the container to cover meat by 2 inches.
Remove meat.
Stir coarse salt into the water, letting each addition
dissolve before adding more until the egg with float.
Remove egg once it has served its purpose. Stir in the
brown sugar.
Pour the brine into a pot and simmer for 15 minutes,
let it cool completely and pour into crock or container.
Lower the meat (minus the bag) into the brine and
weight down with a heavy plate. If necessary add more
weight to hold the meat under the brine.
Set the container in the refrigerator and let the meat
cure for at least 2 weeks, turning it every day or two.
Don’t plan to cure it for more than a month.
ANSWER Thelma Gaulak of Acme requested
recipes for chocolate cake. Thanks Mrs. Kenneth
Wright, Middletown, DE; Mary Hostetler, Selingsgrove;
and Lois Martin, Myerstown, for answering.
Wacky Chocolate Cake
3 cups flour
2 cups sugar
6 tablespoons cocoa powder
2 teaspoons soda
!4 teaspoon salt
% cup vegetable oil
2 cups water
2 tablespoons vinegar
1 tablespoon vanilla
Combine all ingredients. Mix well. Pour into
9x13x2-inch pan. Bake at 350 degrees.
Chocolate Cake
VA cups cake flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
Vz cup cocoa
1/z cup sugar
Sift together all the ingredients. Add:
Vt cup shortening and rub Into mixture
y 2 cup cooled strong coffee
Vi cup buttermilk or sour milk
Beat 150 strokes. Add:
Vi cup buttermilk or sour milk
2 eggs, unbeaten
Blend ingredients thoroughly. Pour into 2 greased
layer pans. Bake at 325 degrees for 10 minutes, then
375 degrees for 30 minutes. Makes 2 9-inch layers.
Famous Fudge Cake
3 eggs
% cup shortening
2% cups sugat
3 cups flour
6 tablespoons cocoa
1 1 /* cups water
I V* teaspoon soda
Vz teaspoon salt
Cream shortening and sugar. Add eggs and beat
well. Alternate by adding flour and water with additional
ingredients. Beat 10 minutes. Bake in 350 degree'oven
until toothpick inserted comes out clean.
Corned Beef
Pastas
(ContimwcTfrom Pag* B«)
SEAFOOD CASSEROLE
6 uncooked lasagna noodles
3 tablespoons vegetable oil,
divided
6 cups water
1 pound unpeeled fresh shrimp
1 large onion, chopped
1 (3-ounce) package cream
cheese, softened ’
1 cup cottage cheese
1 egg, beaten
1 teaspoon Italian seasoning
Dash of ground nutmeg
Vt teaspoon salt-free herb-and
spice blend
Salt to taste
Coarsely ground pepper to taste
1 (10-ounce) package frozen
chopped spinach, thawed and
drained
1 (10V4 -ounce) can cream of
celery soup, undiluted
Vt cup evaporated skim milk
4 flounder fillets (about 1
pound), cut into 1- to IVi -inch
pieces
1 pound crabmeat or seafood
mix
2 tablespoons lemon juice
3 tablespoons grated Parmesan
cheese
3 tablespoons seasoned, dry
bread crumbs
2 tablespoons butter or margar
ine, melted
'A cup shredded Cheddar
cheese
Cook noodles according to
package directions, adding 1
tablespoon vegetable oil to boiling
water, drain. Arrange noodles in
bottom of a 13x9x2-inch baking
dish. Set aside.
Bring 6 cups water to boil; add
shrimp, and partially cook 1
minute. Drain well; rinse with cold
water. Peel and devein shrimp.
Saute onion until translucent in
remaining 2 tablespoons oil in a
large skillet. Add cream cheese,
cottage cheese, egg, and season
ings, and cook at medium-low heat
until cheese is blended. Stir in spi
nach. Spoon mixture over lasagna
noodles.
Combine soup, milk, shrimp,
fish, and crabmeat; add lemon
juice, and stir well. Spoon over spi
nach and cheese mixture. Combine
Parmesan cheese, bread crumbs,
and butter; sprinlde mixture over
casserole.
Bake at 3SO degrees for 45
minutes. Sprinkle with Cheddar
cheese, and bake an additional S
minutes or until cheese melts.
Remove from oven and let stand
IS minutes before cutting. Serves
8.
Marie M. Woodard
Charlotte, N.C.
PASTA-BASIL TOSS
1 cup broccoli flowerets
1 cup cauliflower flowerets
'A pound fresh snow peas
2 cloves garlic, minced
3 tablespoons chopped fresh
basil
1 tablespoon reduced-calorie
margarine, melted
3 cups cooked, drained rotelle
macaroni (cooked without salt or
fat)
'A cup grated Parmesan cheese
1 (2-ounce) jar diced pimiento,
drained
'A teaspoon salt
'/< teaspoon pepper
Blanch broccoli and cauliflower
in boiling water 4 minutes; add
snow peas, and blanch an addition
al minute. Drain and set aside.
Saute garlic and basil in margar
ine until tender. Combine maca
roni, vegetables, basil mixture,
Parmesan cheese, and remaining
ingredients in a medium bowl; toss
gently. Serve warm or chilled.
Serves 7.
Mrs. John A. Kinnlburgh
- McLean, Va.