88-Lancaster Farming, Saturday, January 20,1990
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If you are looking for a recipe but can’t seem to
find It anywhere, send your recipe request to Cook’s
Question Corner, In care of Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. There’s no need to
send an 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 Linda Adam would like a recipe for
making yogurt-covered pretzels and nuts like those you
buy in grocery stores.
QUESTION Dorothy McQuade, McConnellsburg,
requests a recipe for a nut cake that has several kinds of
nuts in it and is baked in an angel food cake pan. The
cake is often used in place of fruit cake.
QUESTION Carol Hoch of Berrysburg writes that
she tried the recipe for granola bars submitted by Karen
Zimmerman. Carol said the mixture tastes delicious, but
it did not harden and needed to be eaten with a spoon.
Please, Karen, write and tell us if the mixture needs to be
cooked to create a taffy-consistency so that it stays in
bar form.
QUESTION Anne Nolt, Reinholds, writes that her
grandmother has a very old recipe called Mary Know
Nothing Pie. She is curious and would like to know
where the name of the pie originates. She did not send
the recipe for the milk pie that uses molasses, sugar,
cinnamon, flour, eggs and sour cream. I’m sure our
readers would like the recipe to accompany the
information.
QUESTION Cindy Buckingham, York, requests
recipes for making her own vanilla extract.
QUESTION Sara Singley, Lewistown, asks for a
recipe for apple butter pie or tart that uses milk.
QUESTION Diane Simcox of Haws writes that her
grandmother used to make steamed blueberry pudding,
steamed apple dumplings, and a mustard chow that
was similar to chow chow, only she used mostly caulif
lower, pearl onions, and gherkins in a sauce that had dry
mustard in it. She doesn’t remember how she made
these three recipes and would appreciate if our readers
could help her.
QUESTION Mrs. Lewis Kofron, Claymont, Dela
ware, thinks this section is the greatest, and would like a
recipe for garlic soup.
QUESTION Harriet Warren of Swedesboro, New
Jersey, would like a recipe for sugared, not carmel, pop
corn that can be colored any color desired. She’d like to
make it for a Valentine’s Day school program.
QUESTION A reader from Ephrata would like a
recipe for key lime pie, especially like that served by Red
Lobster Restaurant.
ANSWER To Anna Rodilosso regarding a Hobby
Holly pattern, send your address to Jo Evans, 23500
Shiloh Church, Boyds, MD 20841.
QUESTION Mark Cameron of Newark, Delaware,
writes that a recipe for sausage lasagne had been print
ed in this paper during the summer. He lost the recipe,
which he says is superb. Do any of our readers have the
recipe?
QUESTION Hazel Spamer of Perry Hall, Mary
land, would like to know where she can purchase broom
corn seed.
QUESTION Shirley Schwoerer of Wysox would
like a salsa recipe. She writes that a few weeks ago she
had requested a recipe for turnovers after receiving the
first issue of Lancaster Farming. The next week her
request was answered. She said, “You have no idea
how much that meant to me. I had been looking for that
recipe for years. I was so excited that I made them the
next day. Words cannot express the rush of memories
after that first bite!"
QUESTION Donald Love, a faithful reader,
requests recipes for making cottage cheese and cream
cheese.
ANSWER An anonymous reader requested a
recipe for a light and fluffy French Toast like those made
at Bob’s Big Boy Restaurant. Thanks to another
anonymous reader who sent the following recipe.
Fluffy French Toast
2 eggs
Vi teaspoon baking powder
Cook ’s
Question
Corner
1 / 2 cup milk
Preheat oil in skillet. Combine ingredients. Dip bread
slices into the batter and place in hot skillet. Cover with a
lid until lightly browned. Flip bread and brown other side.
ANSWER Madison, New Jersey, resident Hazel
Doherty asked for a recipe for Porketta. Thanks to Janet
Gehman, New Holland, and June Sunday, York, for
sending in identical recipes.
Porketa
1 4-pound pork shoulder
Debone meat and remove outside fat. Fill with a mix
ture of the following:
Vt cup parsley, snipped
2 teaspoons minced garlic
2 teaspoons dried dill weed
1 teaspoon fennel seed, crushed
1 teaspoon dried rosemary leaves, crushed
'A teaspoon salt
V* teaspoon pepper
Roll roast jelly-roll fashion and tie with a string. Rub
outside of roast with a mixture of the following:
3 /i teaspoon salt
'A teaspoon ground pepper
V* teaspoon dried dill weed
Roast in a 350-degree oven for 35 to 45 minutes per
pound or to an internal temperature of 170 degrees.
Allow roast to stand for 15 minutes for easier carving.
Slice and serve on hard rolls.
ANSWER Sherri Meily, Mt. Union, requested a
recipe for making pepperoni sticks by using ground deer
meat. Thanks to Edward Kuhn of Gardners for
answering.
Pepperoni Sticks
1 pound meat and fat mixture (meat and fat should be
weighed to have the right proportions of 3 to 1).
114 tablespoons curing salt
% teaspoon red pepper
% teaspoon garlic powder
Vs teaspoon crushed anise
% teaspoon crushed fennel
% teaspoon black pepper
Grind and mix. Using wax paper, roll mixture into log
shapes no larger than IVa inches in diameter. Refrig
erate rolls 36 hours. Bake on broiler rack at 200 degrees
for 4 hours.
ANSWER Phyline Northeimer of Narvon
requested a recipe for preserving eggs in a “water glass
solution." I had never heard of this technique before, but
thanks go to Betty Baldwin of Townson, Maryland; Shir
ley Schwoerer of Wysox; Josephine Matenus of Dallas;
and Nancy VanCott of New Milford for sending in direc
tions. Storing eggs in sodium silicate or water glass (as it
is more commonly called) was a technique used
decades ago. Sodium silicate is sold in drugstores. It is a
sealing agent and must be discarded where it won’t clog
pipes. To preserve 12 to 15 dozen eggs, use the follow
ing recipe.
Preserving Eggs In Water Glass
Boil 3 gallons of water to remove minerals from water.
Cool. Measure 9 quarts water into crock. Add 1 quart
sodium silicate. Stir until well mixed. Eggs can be added
all at once or from time to time. Make sure the solution
always covers the eggs by at least 2 inches. Cover to
keep liquid from evaporation.
If the solution is kept cold, eggs can be kept for one
year, although they will lose some of their flavor. Other
wise, eggs will keep for several weeks.
ANSWER Cindy Stahl of Lititz asks for a vanilla
frosting recipe for iced sugar cookies. Thanks to D. Wit
mer of Ephrata for answering.
Frosting
V» cup solid vegetable shortening
1 tablespoon butter
1 egg white
2 cups confectioner's sugar
2 tablespoons cake flour
4 tablespoons milk
2 teaspoons vanilla
Beat egg white until foamy. Add remaining ingre
dients and beat well.
ANSWER Karen Zimmerman, Myerstown, asked
for a good recipe for split pea soup and other recipes
using split peas. Thanks to Mrs. Samuel Horning, Mif
flinburg, for sending one of her favorite soup recipes.
Split Pea Soup With Franks
214 cups dry split peas
14 cup onion, chopped
1 teaspoon salt
% teaspoon pepper
5 cups water
Vi pound franks, finely chopped
1 tablespoon butter
Simmer peas, onion, salt, and pepper in water for 20
to 30 minutes until peas are tender.
Lightly brown franks in butter and add to soup. Sim
mer 5 minutes to blend flavors.
Lamb
(Continued from Page B 6)
LAMB CHOPS
WITH MUSHROOMS
6 American lamb chops
large, fresh
mushrooms
1 egg, slightly beaten
Italian-flavored bread crumbs
3 tablespoons butter
Cut mushrooms in half length
wise. Dip each half in egg and roll
in bread crumbs. Fry slowly in the
butter for 10 minutes or until gol
den brown. Stir frequently.
Remove from pan and keep warm.
Saute the chops slowly in pan drip
pings for 12 to 18 minutes. Serve
chops with mushrooms over the
chops. Garnish with parsley. Lamb
shoulder - chops may be used
instead of the loin chops. Serves
six.
Jennifer Mawhinney
Waynesburg
PITA QUICKIES
I'A pounds lean ground lamb
1 medium onion, diced finely
Dash of garlic powder
2 tablespoons butter
'A to 3 A cup mozzarella cheese
8 pita pockets
'A cup mayonnaise
2 to 3 tablespoons horseradish,
drained
Brown ground lamb in butter,
Add onion and cook until clear.
Add garlic powder. Let meat mix
ture crumble into small pieces. Let
mixture stand and cool for a few
minutes before adding mozzarella
cheese. Spoon meat and cheese
mixture into pita pockets and wrap
in foil. Place in 200-degree oven
for 5 to 10 minutes. Serve with a
mixture of mayonnaise and horser
adish, either for dipping or as a
sandwich spread.
Carla Clutter
Prosperity
Murray Joins
Luzerne County
Extension Staff
WILKES-BARRE (Luzerne
Co.) Robin Murray of Aiken,
South Carolina has joined the Lu
zerne County Extension staff. Pri
or to coming to Pennsylvania she
worked 11 years in Aiken and Al
lendale counties in South Carolina
as an Extension home economist
Murray developed and imple
mented leadership development
training programs for the Exten
sion Homemakers Council, con
ducted basic and advanced micro
wave cooking seminars, and has
written articles for magazines and
newspapers. She has disseminated
educational information in areas
of resource management; cloth
and textiles; family life and child
development; and 4-H youth de
velopment. She conducted 4-H
programs in the schools and has
worked with 4-H in developing
half-hour television programs.
In Luzerne County Murray will
be responsible for conducting pro
grams in nutrition, administering
the Expanded Food and Nutrition
Education Program (EFNEP), and
4-H.
Murray is a graduate of Sputh
Carolina State College, Orange
burg with a bachelor of science in
home economics education and
Winthrop College, South Carolina
with a master of science in cloth
ing and textiles.