BS-Lancaster Farming, Saturday, May 27,1989
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 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 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.
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 JoAnne Hill of Lisbon, MD, would like a
recipe to grill Delmonico steaks that taste similar to
those made by Gibble’s Restaurant, Greencastle.
QUESTION Mrs. Christ King. Kinzers, would like a
recipe for lollipops and for a tomato juice that tastes
similar to V-8.
QUESTION P. Pflugfelder, Wyalusing, requests
information on purchasing a quick-and-easy pattern for
crocheted oval or heart-shaped throw rugs.
QUESTION Marie Sarver, Millerstown, requests
recipes for cream of asparagus and cauliflower soups.
QUESTION Nadine Stock, New Oxford, wants a
recipe for Elephant Ears, a sweet fried dough served
with a fruit or cinnamon-sugar topping.
QUESTION Joan Sarver, Springfield, VA,
requests recipes using asparagus.
QUESTION Brenda Wenger, Ephrata, would like
recipes using unsulfured baking molasses.
QUESTION Betty K. Herschberger requests a
recipe for broccoli salad.
QUESTlON—Georgette Hunsicker, Bath, is looking
for a recipe for a last-minute cake, that may have been
called slop cake.
QUESTION Mrs. L.A. Kille, Bridgeton, NJ,
requests a recipe for marinated chicken breasts.
QUESTION —Julie Martin, Chambersburg, requests
a recipe for mustard or golden eggs. They resemble
pickled eggs only they’re yellow on the outside.
ANSWER—Mary Wingert, New Bloomfield, wanted
a recipe for cream-style cole slaw. Thanks to Margaret
Martin of Lititz, Debbie Mast of Collegeville, and Tammy
Stoltzfus for sharing theirs.
Creamy Cole Slaw
3 tablespoons sugar
V* teaspoon salt
V* teaspoon onion salt
1 teaspoon celery seed
2 tablespoon vinegar
6 tablespoons mayonnaise
4 tablespoons salad oil
Medium-sized cabbage, shredded
Mix all ingredients together and pour over cabbage.
Cream-Style Cole Slaw
Small head of cabbage, shredded
2-3 tablespoons minced onion
Vs small carrot, grated
V* cup salad dressing
1-2 tablespoons vinegar
3 tablespoons sugar
Dash salt
Mix everything except cabbage and pour over cab
bage in serving dish. Vary amounts of vinegar and sugar
to taste.
Creamy Style Cole Slaw
Vs cup sour cream
V* cup sugar
Vs teaspoon salt
2 tablespoons vinegar
1 quart chopped cabbage
Mix cream and sugar until sugar is dissolved. Add salt
and vinegar. Mix well. Pour over cabbage and mix.
Cook’s
Question
Comer
ANSWER Ruth Kalwasinski, Hastings, requested
recipes for hard salami. Thanks to an anonymous read
er who sent one In from “Great Sausage Recipes" bv
Rytek Kutas. ’
Dry-Cured Hard Salami
for 10 pounds
9 tablespoons salt
1 ounce powdered dextrose
2 level teaspoons Prague Powder No. 2
1 tablespoon white pepper
1 teaspoon ginger
1 teaspoon garlic powder, optional
2 ounces com syrup solids
2/4 pounds lean boneless beef
6/z pounds lean pork
1 pound backfat
Be sure that all the meat is chilled around 30-32
degrees. Grind the beef through a V. -inch grinder plate
and all the pork through a V* -inch plate. Backfat should
be cut or diced into % - to 1-inch squares and frozen.
Place all the meat into a mixer, adding remaining ingre
dients. Mix well. Grind all the meat through a % -inch
plate. Pack all the meat into tubs not over 6 inches high.
Be sure that the meat is packed very tightly to eliminate
the air pockets. Hold in a cooler at 38-40 degrees for 72
hours.
Remove meat from cooler. Place in staffer and pack
the meat very tightly to eliminate air pockets. The meat
should be stuffed into a defatted beef middle about 3
inches in diameter and 20 inches long. If available, you
can use a protein-lined fibrous casting. After stuffing the
casings full, tie the ends and wrap the salami with a loop
about every 2 or 3 inches, to give it that stuffed look.
Salami should be allowed to cure for 3 to 4 days at
70-75 degrees with a relative humidity of 70 to 80 per
cent. Dry salami need not be smoked; however, if you
wish to smoke, be sure that the temperature of the
smokehouse never reaches over 90 degrees. It is best
to smoke the salami at temperatures of 75-80 degrees
with relative humidity of 70 percent. Keep in smoke-1
house until the desired color is obtained.
The smoked salami should be kept at 50-60 degrees.
For salami that is not smoked, keep at 40-50 degrees
with a relative humidity of 70-72 percent. This salami is
fully dried when it loses 25 percent of its green weight.
This takes from 85-90 days.
ANSWER Kathryn Graby, Annville, requested a
recipe for Friendship Fruit. It is a mixture of fruit, brandy
and sugar served on top of ice cream, ham or baked in a
cake. Thanks to a reader for sending hers in. Brenda
Wenger of Ephrata writes that if anyone should want her
starter for the recipe, they can have it free by writing her
at 460 Sunnyside Rd., Ephrata, Pa., 17522.
For starter, place % cup drained, chopped pineap
ples; Vi-cup drained, chopped peaches; 6 chopped mar
aschino cherries; and VA tablespoons dry yeast into a
1 -quart container with loose-fitting top. Stir 3-4 times the
first day.
At the end of two weeks, add 1 cup chopped pineap
ple and 1 cup sugar. Stir every 2-3 days. After another
two weeks, add 1 cup chopped peaches and 1 cup
sugar. Stir every 2-3 days. Two weeks later, add 1 cup
chopped maraschino cherries and 1 cup sugar. Stir
every two or three days and let it work for at least two
week?. To keep the starter going, add more fruit and
sug?f every two weeks.
At the end of the eighth week, the addition of fruit and
sugar in the above order and amounts should be started
all over again. You may have to put the starter in a larger
jar. Never use citrus fruits or let the starter drop below 3
cups. Apricots can be used. Never refrigerate or seal the
jar.
Friendship Cake
1 yellow cake mix
% cup oil
4 eggs
Vi cup starter juice (drained liquid from starter)
1 small box instant vanilla pudding
2 cups starter fruit
1 cup chopped nuts
Mix all together and bake in greased tube or bundt
pan at 350 degrees for 50 to 70 minutes.
Brandled Fruit
(Turn to Pag* B 9)
Recipes
(Continued from Pago B 6)
POTATO SALAD
6 medium-sized potatoes, pared,
thinly, sliced
1 cup (4 ounces) Swiss cheese,
cut into thin strips
6 strips bacon, cooked and
crumbled
I'A cups dairy sour cream
3 tablespoons tarragon wine
vinegar
1 tablespoon chopped fresh
chives
1 tablespoon sugar
1 tablespoon prepared mustard
1 teaspoon salt
Dash cayenne pepper
Place potato slices in 3 inches of
boiling, salted water in Dutch
oven. Return to boiling; reduce
heat. Simmer, uncovered, over
medium heat S minutes or until
potatoes are tender. Drain; rinse
with cold water. Place potatoes,
cheese and bacon in a large bowl.
Combine sour cream, vinegar,
chives, sugar, mustard, salt and
pepper. Spoon sour cream mixture
over potato mixture; stir gently to
combine. Refrigerate, ocvered,
several hours or overnight to allow
flavors to blend.
Angela Hoover
Lebanon Co. Dairy Princess
CORN ON THE COB
Remove husks from fresh com.
Remove silk with a stiff brush.
Place each ear on pieces of alumi
num .foil. Spread com liberally
with soft butter and sprinkle with
salt and pepper. Wrap aluminum
foil securely around each ear.
Don’t seal seam, but fold or twist
foil around ends (this allows com
to roast rather than steam).
Place on grill and roast over hot
coals for 15 to 20 minutes or until
com is tender, turning ear fre
quently. Offer extra butter, salt,
and pepper or pass a variety of
whipped butter flavored with
horseradish, anise and herbs.
Horseradish butter:
Vi cup butter
1 tablespoon prepared mustard
1 teaspoon Horseradish
Salt and pepper
Snipped parsley
Combine butter, mustard,
horseradish, salt, and pepper.
Cream until light and fluffy. If
desired, garnish butter with
snipped parsley.
Anise butler
Soften 1 teaspoon anise seeds in
one teaspoon of boiling water for
30 minutes. Add both anise seeds
and water to one half cup slightly
soften butter. Beat with electric
mixer or wooden spoon until
fluffy. ‘
SANTA MARIA BARBECUE
BEANS
1 pound boneless beef chuck,
cut into ‘A -inch pieces
1 pound pinquito (pink) beans
Water
2 large onions, chopped
'A cup bottled red chili sauce
(hot)
2 cloves garlic, minced
2 teaspoons instant beef bouil
lon granules
1 teaspoon salt
Place beans and 6 cups cold
water in Dutch oven. Let stand
overnight (at least 6 to 8 hours). Do
not refrigerate. Drain and rinse.
Add 5 cups water to beans. Bring
to a boil. Stir in beef, onions, hot
chili sauce, garlic, bouillon and
salt. Cover tightly; reduce heat and
cook slowly I'A to 3 hours or until
beef shreds easily and beans are
tender. Stir mixture occasionally
while cooking. Yield: 7 cups.
Betty Biehl
Merztown