88-Lancaster Farming, Saturday, October 14,1989 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 Mildred Vorndran, Webster, NY, requests a recipe for dill relish. QUESTION A Millmont reader would like to know where to purchase kosher salt that is used in corned beef recipes. QUESTION Terry Lerew, Gardners, requests a recipe similar to the instant breakfast cereal “Peaches & Cream." QUESTION Mrs. J. Roy Wise, requests a recipe for coconut muffins like those served at Harpoon Hanna's. QUESTION E. Poole of Street, MD, requests a recipe for sour cream pound cake. QUESTION Jane Raphael of Bricktown, NJ, requests a recipe for cheese babka, a yeast cake with ribbons of cheese and a few raisins. It is not sweet and is usually eaten toasted and spread with butter. QUESTION Doris Martin, New Holland, would like to know how to prevent air bubbles that form under pie crust when she bakes egg custard or shoo fly pies. QUESTION Joan Texter, Sinking Springs, would like to know how to serve 100 people scrambled eggs baked in roasting pans. ANSWER Carole Frantz of Friendsville, MD, requested a recipe for a white Texas sheet cake made in an 11x14-inch pan. Thanks to Bertha Sharp of Miffliii town for answering this request. White Texas Sheet Cake 1 cup water 1 cup butter or margarine 2 cups plus 2 tablespoons sugar 2 cups plus 2 tabjespoons flour 'A teaspoon salt 2 eggs 'A cup sour cream 1 teaspoon baking soda Vi teaspoon lemon extract Vi teaspoon vanilla extract Rind of 1 lemon, grated Boil together water and butter. Remove from heat and while hot add flour, sugar and baking powder. Add lemon rind and extracts. Pour into greased and floured 11x14-inch jelly roll pan. Bake at 350 degrees about 20 minutes. Frosting Vi cup butter or margarine 6 tablespoons milk 3Vi cups confectioners’ sugar Vi teaspoon lemon extract Vi teaspoon vanilla extract Rind of 1 lemon, grated Boil butter and milk. Remove from heat and stir in confectioners’ sugar, lemon rind and extracts. Frost - cake while warm. When cool, cut into bars. ANSWER Melvin Heffner, Boyertown, requested ways to use turnips in many different ways. Thanks to Anna Martin, Reinholds, for sending in one. Readers, we need a few more. 1 cup cooked turnips 2 tablespoons cream 1 cup cracker or bread crumbs 1 teaspoon salt 1 tablespoon butter 14 teaspoon pepper 1 egg 1 tablespoon sugar 1 cup milk Mash cooked turnips and add 14 cup crumbs, beaten egg, cream and seasoning. Mix together and add milk gradually. Place in a greased baking dish and cover with remaining crumbs and dots of butter. Cook’s Question Comer Turnip Souffle ANSWER A reader from West Virginia requests recipes for game. Thanks Chris Hoover, Stevens; Mrs. David Hoover, Ephrata; and Ann Druck of York who raises and sells domestic rabbit. She said, “You can’t get any better nutritive meat. According to a report on “What your meat dollar buys,” comparative nutritive val ue of the commonly used meats: 8eef...55% Mutt0n...65% P0rk...75% Chicken...so% Ranch Raised Rabbit...B3% You can use rabbit instead of chicken in corn soup and in baked rabbit pie.” Quick Meal Layer rabbit in crock pot. Sprinkle with Old Bay. Cook 6 hours. “Delicious.” 1 young rabbit 2 cups milk or stock and water 'A pound chopped bacon 1 large onion % cup chopped mushrooms 2 tablespoons butter 2 tablespoons flour 1 tablespoon chopped parsley Salt and pepper to taste Cut rabbit in pieces and put into a large saucepan. Pour in milk; add onion, bacon, mushrooms and herbs. Season to taste. Simmer VA hours or until tender. Remove rabbit from pan and strain broth. Melt butter in a dean pan, stir in flour, add broth andstir until thickened. Pour over rabbit and serve with lemon wedges, parsley and watercress. Baked t Rabbit or Squirrel 1 rabbit or squirrel, cut up 1 tablespoon salt 1 quart cold water Soak the game in salt and water mixture for 3 hours. Drain. Brown rabbit in A pound butter. Put into a baking dish. Bake 1 hour or until soft. Gravy can be made with the pan drippings. Italian Rabbit With, Spaghetti Rabbit cut into serving pieces Sauce: 1 large onion 2 8-ounce cans tomato paste % tesapoon garlic salt 'A cup teaspoon oregano 2 bay leaves Vs teaspoon sugar Salt and pepper to taste Spaghetti, 8 or 9 ounce package, boiled Put rabbit in salted boiling water and simmer until ten der. When cooked, remove meat from bones, if desired. Combine all other ingredients except spaghetti with the rabbit broth and simmer one hour.- Return rabbit tp sauce. Serve on a bed of spaghetti. Stewed Rabbit With Rice 1 rabbit cut into serving pieces 1 medium onion, chopped finely 4 strips bacon, cut finely 2 cups rabbit stock 2 peeled tomatoes, cut finely 1 tablespoon green pepper Vi cup uncooked rice, washed 1 tablespoon minced parsley, if desired Put rabbit in salted boiling water and simmer until ten der. When cooked, remove meat from bones, and cut into small pieces about 1-inch long. Saute onion with bacon until onion is golden brown. Stir in the rabbit meat, tomatoes, pepper, and stock. Let boil and add the well washed rice. Cover skillet tightly and simmer until rice is tender, stirring just enough to prevent sticking. Add minced parsley, if desired. Rabbit Salad 2 or 3 pounds rabbit Celery tops 1 '/ 2 cups diced celery 'A cup diced sweet pickle 'A teaspoon monsodium glutamate powder 'A cup mayonnaise 2 tablespoons lemon juice 1 teaspoon salt Vs teaspoon pepper Cover rabbit pieces with boiling water in stew pan with celery tops, salt and pepper. Cover and simmer one or two hours or until tender. Drain and cool. Remove meat from bones and dice. Combine diced rabbit meat, celery and pickld mix with remaining ingredients. Chill thoroughly and serve on crisp lettuce with a garnish or hard cooked eggs. Rabbit Fricassee (Turn to Pigs B 9) Soup Up (Continued from Pago B 6) SOUPER SOUP 2 tablespoons butter I 1 cup thinly sliced onions' 'A oup thinly sliced carrots A teaspoon garlic powder 4 cups beef broth OR 3 cans (10. S ounces each) condensed beef bouillon soup, undiluted. 4 QA -inch) slices Italian or French bread, toasted and cubed 8 eggs 'A cup (2 ounces) shredded Cheddar or Monterey Jack Cheese In large saucepan over medium heat, cook onions and carrots with garlic powder in butter, 2 to 3 minutes. Add broth. Bring to boil ing, reduce heat, cover and simmer 10 minutes. While broth is sim ’ mering, divide bread cubes evenly among 4 soup bowls. Poach eggs, 4 at a time, in broth. With slotted spoon, transfer to soup bowls. Ladle about 1A cups soup into each bowl over eggs. Sprinkle each serving with 2 tablespoons of the cheese. American Egg Boi BROCCOLI-HAM SOUP Vi cup chopped onion 3 tablespoons margarine 'A cup flour l'/i teaspoon instant chicken boullion 1 teaspoon dry mustard 'A teaspoon thyme Vi teaspoon black pepper 2 cups milk 2 cups water 2 cups broccoli flowerets or fro zen broccoli VA cup fully cooked, cubed ham In a 3-quart saucepan, cook onion in margarine until tender, not brown. Stir in flour, chicken bouillon, mustard, thyme and pep per. Add milk and water all at" once. Cook and stir over median heat until thickened and Cook broccoli and when tenderf drain. Add broccoli and ham to milk mixture. Simmer 4 to 6 minutes until heated thoroughly. Serves 4. Nancy Kramer Newmanstown TEX-MEX BEEF SOUP VA pounds boneless beef chuck top blade steaks, cut 3 A -inch thick 1 tablespoon cornstarch 2 teaspoons chili powder 'A teaspoon ground cumin 1 can (16 ounces) tomatoes and liquid, broken up 1 tablespoon oil 1 medium onion, chopped 1 clove garlic, minced 1 can (4 ounces) chopped green chiles 1 can (8 ounces) whole kernel com and liquid 1 cup water 1 teaspoon instant beef bouillon granules £) Partially freeze beef to fin W Divide each steak into two pieces, following natural seam and remov ing connective tissue between pieces. Cut each piece in half and slice across the grain into '/ -inch thick strips. Combine cornstarch, chili pow- der, cumin, 2 tablespoons juice . from tomatoes and oil; add steak snips, stirring to combine. Cook beef strips (one half at a time) in Dutch oven over medium heat. Remove; reserve. Cook onion and garlic 2 to 3 minutes. Add tomatoes and remaining liq uid, green chiles, com with liquid, water and bouillon granules. Bring to a boil; reduce heat, cgfo ef tightly, and simmer 7 minufln Add reserved seasoned beef strips and continue cooking, covered, 3 minutes. Makes 4 servings.