88-uncaster Farming, Saturday, April 15,1989
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 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 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 Mary Hammond, Wellsboro, requests
a recipe for oat bran bread.
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.
QUESTION Mrs. Gene Jennings of Fallston, MD
requests a recipe for stewed tomatoes similar to that
served by Bird-In-Hand and’Leola Family Restaurant.
QUESTION Fay Leslie, Alloway, NJ, requests a
recipe for funnel cakes made from scratch.
QUESTION Joan Woodricks of Trenton, N.J.,
requests a recipe for baked french toast similar to what
is served by Shady Maple Market in East Earl.
QUESTION Mrs. Thomas Strauss requests a
recipe making half-sour pickles.
QUESTION Kathy Konhus, Pottsville, is looking
for a recipe for old-fashioned milk pie that she thinks
only takes milk, flour and butter baked in a pie shell.
QUESTION A Manheim reader asks where both
green and dried soybeans can be purchased and she’d
like recipes for cooking them.
ANSWER A reader requested a recipe for sticky
buns. Thanks to a reader who sent a recipe from Marion
Roseboro of Denver, who has a reputation for being one
of the best of cooks.
2 loaves of frozen bread dough, thawed overnight in
the refrigeratoror or at room temperature for 2 to 3
hours. 4
Grease bottom and sides of 13x9-inch pan. Sprinkle
nuts or raisins (optional) in bottom of pan.
Tear one loaf of dough into small pieces. Arrange on
top of nuts. Pour syrup mixture on top of dough. Tear
second loaf and arrange on top of first loaf. Cover with
greased plastic wrap or waxed paper. Let rise 2 to 3
hours. Bake at 350 degrees for 30 minutes. Invert buns.
Place on tray. Enjoy.
Syrup mixture:
Melt one stick butter or margarine. Remove from heat
and stir in the following until smooth:
1 cup brown sugar
1 large vanilla (not instant) pudding mix
1 teaspoon cinnamon
2 tablespoons milk
Cook's
Question
Comer
Sticky Buns
(Continued from Page B 6)
BLUEBERRY OR
BLACKBERRY BUCKLE
Cream together:
% cup sugar
'A cup margarine
Add, beating until fluffy:
2 eggs
'A teaspoon vanilla
ANSWER Harriet Brown, Mifflintown, requested a
recipe for potato chowder. Thanks to J. Stuckey, Annvil
le; Marlene Weaver, Lititz; and Kathy Konhus, Pottsvil
le; for answering.
3 slices bacon
1 large onion, chopped
3 stalks celery, thinly sliced
1/2 pounds boiling potatoes, peeled
3 cups chicken broth
VA cups water
6 boneless, skinned chicken thighs
4 cups corn kernels, fresh or frozen
3 cups half and half
VA teaspoons leaf thyme, crumbled
V* teaspoon black pepper
Salt (optional)
Cut bacon into % -inch pieces. Cook with onion in
large heavy saucepan or soup pot over medium heat for
about 10 minutes or until bacon begins to turn very light
brown.
Add celery, potato, chicken broth and water to sauce
pan. Bring to boiling. Add chicken. Lower heat and sim
mer partially covered over low heat for about 15 to 20
minutes or until chicken is cooked thoroughly.
Remove chicken with tongs and set aside. Add corn,
half and half, thyme and pepper to saucepan. Simmer,
uncovered for 5 to 8 minutes.
Cut chicken into 'A -inch pieces. Return to saucepan.
Taste chowder and season with salt if necessary. Best if
refrigerated overnight. Serve hot. To reheat, heat slow
ly-
Potato Chowder
4 cups peeled, diced potatoes
Vz cup finely chopped onion
% cup chopped celery
1 cup grated carrots
1 teaspoon salt
'A teaspoon pepper
1 tablespoon dried parsley flakes
4 chicken bouillon cubes
6 cups scalded milk
4 tablespoons butter
/2 cup flour
In large Dutch oven or kettle, combine potatoes,
onion, carrot, salt, pepper, parsley flakes and bouillon
cubes. Add enough water to cover vegetables; cook
until vegetables are tender, about 15 to 20 minutes. Do
not drain. Scald milk by heating to 180 degrees or until
tiny bubbles form around edge of pan. Remove 114
cups milk and add butter and flour to hot milk, stirring
with wire wisk. Add remaining hot milk to undrained veg
etables, then stir in thickened milk mixture. Stir until
blended. Simmer for 15 minutes on low heat. Yield 8 to
10 servings.
ANSWER Mary Hammond, Wellsboro, requested
a recipe for yogurt. Thanks Louise Tardy of Lexington,
VA, for answering. She writes that making yogurt is
much simpler than it sounds, and always turns out well.
If for some reason, it is not quite set at the end of 8 hours,
simply leave it in the warm oven a little longer.
Easiest Yogurt
Sprinkle one package gelatin over 2 cups cold water.
Into a 2-quart measure pour 4 cups cold water. Add 3
cups dried skim milk. Stir, Add 1 (13-ounce) can skim
evaporated milk. Add 3 heaping tablespoons yogurt
(use a brand that has live culture, such as Dannon). Add
4 teaspoons vanilla. Mix.
To softened gelatin, add boiling water to make V*
cup. Add 1 tablespoon sugar. Dissolve.
Mix all ingredients together. Add water, if needed, to
make 2 quarts.
Preheat oven to 275 degrees. Turn off,
Pour yogurt into small containers. Place containers
on tray or cookie sheet. Cover with clean cloth. Place in
oven. Let set 8 hours.
Refrigerate with lids. Each cup yogurt has approxi
mately 138 calories. If skim milk is replaced with whole
milk, calorie count is higher.
For future batches, use yogurt for a starter, until the
batches become too sour; then purchase new starter. If
using gas oven with pilot light, do not need to preheat
oven - (Turn to Riga B 9)
erry’
Add sifted dry ingredients alter
nately with milk:
l'/i cups flour
2 teaspoons baking powder
'A teaspoon salt
'A teaspoon cinnamon
'A teaspoon nutmeg
'/ teaspoon ground cloves
l A cup milk
Potato Chowder
cod Recipes
and diced
(optional)
Fold- in: . _
2 cups fresh or canned blueber
ries or blackberries, drained
Spread batter in greased
Bxl2-inch baking dish.
Crumbs:
'A cup brown sugar
A cup flour
3 tablespoons margarine
'A teaspoon cinnamon
Mix together until crumbly.
Sprinkle over top. Bake at 350
degrees for 35 minutes. Serve
warm with whipped cream or ice
cream. Yield: 9 servings.
Lois Petersheim of Bethel &
D.K.N. of Myerstown
BLUEBERRY MUFFINS
Combine:
V* cup sugar
1 egg
1 teaspoon vanilla
Beat well; add:
2 cups flour
2 teaspoons baking powder
'A teaspoon salt
V* cup milk
Mix well without beating. Add:
1 cup frozen or fresh blueberries
Blend in and place evenly in
muffing tins or custard cups. Top
with struescl:
3 heaping tablespoons flour
3 tablespoons brown sugar
A teaspoon cinnamon
'A cup chopped nuts
Cut together with
2 A tablespoons butter or margar
ine until crumbly. Spread evenly
over muffins. Bake for 30 to 35
minutes in 400-degree oven.
Makes 12 muffins.
May Ozimek
Flemington, NJ.
BLUEBERRY CHEESECAKE
DESSERT
Combine and press in bottom of an
Bxl2-inch baking dish
2 cups graham cracker crumbs
2 tablespoons sugar
'/} cup margarine, melted
Beat together:
8 ounces cream cheese, softened.
'A cup sugar
Add, mixing well. Pour over
cracker crust:
Bake at 3SO degrees for 15 to 20
minutes. Cool.
Top with;
1 (21-ounce) can blueberry pie
filling
Whipped cream
Yields: 6 to 8 servings.
Lois Petersheim
Bethel
BLUEBERRY FUNNY CAKE
2 cups fresh berries
1 cup sugar
1 teaspoon lemon juice
1 teaspoon water
Heat berries, sugar, juice and
water until sugar dissolves and
mixture is simmering. Cool to
lukewarm while preparing cake
batter.
Cake Balter;
'A cup butter or margarine
’A cup sugar
1 egg
1 teaspoon vanilla
VA cup flour
1 teaspoon baking powder
'/j teaspoon salt
'A cup milk
Cream butter and sugar. Add
egg and vanilla. Add flour, baking
powder and salt alternately with
milk. Pour batter into pan and pour
lukewarm sauce over the top.
Blackberries may be used instead
of blueberries. Bake 35 to 40
minutes at 375 degrees. “Our
favorite.”
Jean Troutman
Matamoras
(Turn to Page B 9)