88-Lj master Farming, Saturday, May 12,1990
If you are looking for a recipe but can’t find It,
send your recipe request to Cook’s Question Cor
ner, 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 question, we
will publish it as soon as possible.
Answers to recipe requests should be sent to the
same address.
QUESTION Debra Hoffheins of York requests a
recipe for broasted chicken. If we do not receive an
answer for this request within one week, we will drop the
request.
QUESTION—OIive Sutch of York would like a recipe
for shoofly cobbler like that served by Horn & Horn
Restaurant. If we do not receive an answer for this
request within one week, we will drop the request.
QUESTION Linda Delbaugh, Liverpool, would like
a recipe for a meat dish that includes chicken legs, pork
ribs and sausage. She thinks it includes a sweet and
sour sauce. If we do not receive an answer to this
request within one week, we will drop the request.
QUESTION Grace Barley, Conestoga, would like
a recipe for rock salt cabbage. She heard about the
recipe from a nephew who lives in Oregon.
QUESTION David Akins, Blairsville, is looking for
a recipe for kolbassi that uses sheep meat or combines
sheep and pork.
QUESTION Fay Bordner, Hummelstown, would
like a recipe for blueberry or strawberry syrup for pan
cake toppings.
QUESTION D. Love would like recipes for chicken
fried steak, beef burgundy, hot bacon dresssing for dan
delion, and Montgomery pie.
QUESTION —Mrs. Hugh Hovermale, Whitacre, Va.,
writes that she needs to be careful of her sugar intake;
however, she loves chocolate candy. She would like
recipes for making dietetic chocolate candies.
QUESTION—A Lebanon County reader would like a
recipe for crab salad.
QUESTION Carolyn Ryman, Nescopeck. would
like a recipe for pita bread.
QUESTION Carrie Sponellen, Gettysburg, would
like low cholesterol recipes.
QUESTION E.S. of Hamburg would like to know
how to make cheese.
QUESTION J. Burkholder, Quarryville, requested
recipes for using smoked sausage.
QUESTION —RuthQuade, Medford, N.J., would like
to know how to soften 5 pound bags of sugar that hard
ened. She would also like to know where she can pur
chase ceramic buttons, bracelets and pins on which a
decal is placed and baked.
ANSWER—Joan Young, Lititz, requested a linguine
salad recipe. Thanks to Joan Smith, Scottdale, and to
Josephine Matenus, Dallas, for answering.
Mom’s Linguine And Vegetables
1 onion, sliced
1 green pepper, sliced
3 garlic cloves, sliced
3 tablespoons virgin olive oil
2 teaspoons butter
1 to 2 bunches broccoli florets
1 bunch kale, optional
1 large head cauliflower florets
2 large cans tomatoes, halves or stewed
1 container fresh mushrooms, sliced
2 tablespoons soy sauce
Oregano, to taste
Mozzarella cheese, grated
1 pound linguine
Boil pasta in water. Heat oil and butter in large wok.
When butter is melted, pan is hot enough to put in kale.
Cover and saute until limp. Put in ortion, pepper, and
garlic. Saute until onions are clear. Add broccoli, toma
toes, cauliflower, soy sauce and oregano. Cook. Cover
until vegetables are tender-crisp, add mushrooms. Stir
and cover. Reduce heat and cook until desired texture.
Place cooked pasta on plate. Spoon sauce with veg
etables on top. Sprinkle with grated cheese.
Cook’s
Question
Comer
Asparagus With Linguine
1 pound fresh asparagus
V* cup olive oil
Salt to taste
Pepper to taste
IVs cups water
2 cloves garlic, minced
'A cup Romano cheese, grated
4 tablespoons butter
V* pound linguine
Vt cup bread crumbs browned in oil
Wash asparagus and break off into 2 or 3-inch
pieces. Discard tough ends. Blot with paper towel and
saute in oil for 5 minutes. Add salt, pepper, and water.
Bring to a boil. Simmer for 5 minutes. Add garlic,
cheese, and butter. Slowly simmer for 5 minutes more.
Meanwhile, cook linguine according to package
directions. Drain. Spoon asparagus with some broth
into individual dishes. Spoon lightly browned crumbs
over asparagus pasta. Extra cheese can be added.
Serves 6.
ANSWER J. Burkholder, Quarryville, requested
recipes for using brown or white rice. Thanks to J. Geh
man, New Holland, for sending recipes.
Steamed Vegetables Main Dish
5 cups steamed vegetables, any combination
2 cups medium white sauce, recipe below
6 cups cooked brown rice
1 cup grated cheese
Soy sauce to taste, optional
Combine vegetables and sauce. Serve over rice,
adding cheese and soy sauce to taste. Or combine veg
etables, sauce, and favorite seasonings in greased
3-quart casserole. Top with cheese and bake at 350
degrees until bubbly, about 20 minutes.
White sauce:
4 tablespoons butter
4 tablespoons flour
2 cups milk
'A teaspoon salt
Dash of pepper
Melt butter over low heat. Blend in flour until smooth.
Gradually add milk, stirring constantly. Cook over
medium heat until sauce thickens and comes to a boil.
Reduce heat. Simmer 2 to 3 minutes to remove flour
taste.
Super Six-Layer Salad
1 cup raw brown rice
2 cups cooked soybeans or 1 pound browned ground
beef
1 cup sliced onion
1 green pepper, diced
2 cups grated carrots
Vt teaspoon salt
'A teaspoon basil
2 cups tomatoe juice
2 tablespoons Worcestershire sauce
1 cup grated sharp cheese
% -'A cup wheatgerm, optional
In oiled 3-quart casserole, arrange rice, beans or
beef, onion, pepper and carrots. Salt lightly, if desired.
Combine basil and liquids. Pour over casserole. Top
with cheese and wheat germ. Bake tightly covered for
V/2 hours at 350 degrees.
Golden Rice Casserole
1 pound ground beef
V* cup chopped onion, optional
2 cups water
1 teaspoon salt
1 cup uncooked rice
2 large carrots, shredded or thinly sliced
Vi cup chopped green pepper, optional
% -Vi pound cooking cheese
Brown meat, drain. Add remaining ingredients except
cheese. Cover and simmer 30 minutes. Add cheese;
heat until cheese is melted.
ANSWER Leonore Schanz, Zionsville, wrote that
several years ago two recipes were printed for scriptural
cakes in this paper. She lost hers, but would like to use
them for a Mother’s Day gift. Thanks to several unidenti
fied readers who sent in recipes. Check the Home and
Range section on page B 6 for the recipes.
ANSWER Anna Barber, Union City, wanted to
know where she could purchase “The Woman’s Home
Companion Cookbook.” This was her mother’s first
cookbook. Anna made a bet with her sister that the
Cook’s Question readers would have an answer for her
by June. Thanks to Gloria Torrieri, who writes that the
book can be purchased from M.M. Einhorn Maxwell
Books, 80 East 11 St., New York, N.Y. 10003 or call
(2121 228-6767. Cost: $47.50 plus a $2 shipping
charge. Must include a street address, not a post office
box, for U.P.S. delivery.
(Turn to Pag* 824)
Mom’s
Favorite
(Conllnuad from Pag* B 6)
NUT CAKE
2 cups brown sugar, use half
white
'A cup butter or shortening
3 eggs (save 1 white for
frosting)
1 teaspoon vanilla
2 cups cake flour, sifted
1 cup buttermilk
1 teaspoon soda
1 teaspoon baking powder
'A cup walnuts, fold in
Contributor writes: “My mother
was well known for this cake, that
was topped with seafoam icing,
and had many special requests for
it.” Her mother admonished her to
never try and make a layer cake
from this recipe as it would fall
apart.”
Although contributor has tried
this cake many times and it tastes
ok, it is not light and fluffy like her
mother’s. The recipe was written
by her mother. Do any of our read
ers have a suggestion for her?
Donna Zimmerman
Frenchville
SCRIPTURE CAKE
If correct ingredients are chosen
from the references given, a deli
cious fruit cake will be assured.
The ingredients are found entirely
in the Old Testament.
414 cups flour (I Kings 4:22)
1 cup butter (Judges 5:25)
2 cups sugar (Jeremiah 6:20)
2 cups raisins (I Samuel 30:12)
2 cups figs (Nahum 3:12)
2 cups almonds (Numbers 17:8)
2 tablespoons honey (I Samuel
14:25)
1 teaspoon salt (Leviticus 2:13)
6 eggs, separated (Jeremiah
17:11)
'A cup milk (Judges 4:19)
2 teaspoons leaven (Amos 4:5)
2 teaspoons spices (n Chroni
cles 9:9)
Blend sugar, spices, and salt.
Beat eggs and add baking powder
and flour. Add water and honey.
Put nuts and fruit through food
chopper. Add flour and fold in
beaten egg whites.
HAWAIIAN LAMB
MINI KABOBS
Mother’s Favorite Recipe
1 pound boneless leg of lamb,
cut in V* -inch cubes
1 clove garlic, minced
1 cup French dressing
3 slices bacon, cut in 1-inch
pieces
1 14-ounce can pineapple
chunks, cut in half
Melted butter
In a shallow glass dish, combine
dressing and garlic. Add lamb;
marinate for 1 hour or overnight in
refrigerator. Alternate lamb,
bacon, and pineapple on round
toothpicks. Brush with melted but
ter. Broil 5 to 8 inches from source
of heat for 5 minutes, turning once.
Serve hot. Makes about 50.
Mary Conrad
Millerstown
The All-American Cheese
burger made with 4 ounces of lean
ground beef, one slice of Ameri
can cheese, one tablespoon of cat
sup and mustard, and two pickle
slices on a plain hamburger bun
provides 420 calories, 32 g pro
tein, 27 g carbohydrate, 20 g fat
and 194 mg calcium.