88-Lancaster Fanning, Saturday, August 25,1990 i. . »• ,V'» ''' 'l.;'- :A'« • & q/fl 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 a 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 N.E. Koons, Lebanon, wanted Ser bian cookie recipes. QUESTION—June Berger, Annviile, would like a re cipe for crumb buns similar to those sold at markets. QUESTION Sue Ambers, Duncannon, would like a recipe for candy sponge bars like those from Mantan go’s. She would also like a recipe for the cole slaw that tastes like that served by Red Lobster. QUESTION R. Stoltzfus, Narvon, would like a recipe for peanut butter melt aways. QUESTION Frances King, Keedysville, Md., would like a recipe for Belgium waffles similar to those served at Penn Alps, Grantsville, Md. They are extra thick and crisper than ordinary waffles. QUESTION Sue Baughman, Ronks, would like a recipe for cupcakes that are vanilla or coconut flavored and that form a bubbly crust on top when baked. QUESTION Margaret Greiff, Sidman, would like a recipe for Russian torte. QUESTION Jeannette Cooper of Upper Black Eddy would like a recipe for light, white fruit bread similar to that sold at Shady Maple. It can be made with straw berry, blueberry, peach and even spinach. QUESTION Verona from Virginia requests diabe tic recipes for vegetables, meat, fruit, and desserts. QUESTION Mrs. Harry Rauck Sr. of Strasburg would like a recipe to make onion rings that stay good and crisp and do not get soft. QUESTION Estella Fink, Allentown, would like a recipe for corn salad. QUESTION Mrs. William Lucas Jr., Warfordsburg, would like a recipe for German Bratwurst. QUESTION K. Lawson, Damascus, Md., would like a recipe for grinding horseradish with apple cider or other ingredients to keep it hot and spicy. QUESTION Abi Kibbe of Monroe, N.H., needs a recipe to make condensed milk. QUESTION Mrs. Herman Graybill, Freesburg, would like a recipe for cookie or cake bars thdt> often include ingredients such as coconut, nuts, M&Ms, cho colate chips, oatmeal and brown sugar. QUESTION —ArIettaS. Gregg of Landisburg is look ing for a Pennsylvania Dutch recipe called Stir About that her grandmother usd to make. QUESTION Edith Moore, Pennington, N.J., would like to know how to use unsalted peanuts. QUESTION Dotti Tedesco of Glen Mills would like a recipe for dirt pudding. QUESTION Martha Markle, York, would like a recipe called Mom’s Refrigerator Pickles. It appeared in this paper several years ago. The pickles made with white vinegar can be kept in the refrigerator for one year. ANSWER Fern Gerth, Reading, requested a recipe for light fluffy blueberry pancakes. Thanks to Amy Morris, Glenmoore, for sending in her recipe. Blueberry Buttermilk Pancakes 13/,I 3 /, cups cake flour or 1% cups all purpose flour 4 teaspoons baking powder Va teaspoon salt 4 large eggs, separated 2 cups buttermilk % teaspoon cream of tartar 4 tablespoons butter, melted and cooled 2 cups fresh or frozen and unthawed blueberries Preheat griddle or skillet. In a large bowl, whisk flour, baking powder, and salt until blended. In a small bowl, beat the yolks and buttermilk to blend slightly. In a mix ing bowl, beat the egg whites until foamy. Add the cream of tartar and beat until stiff peaks form when the beater is raised slowly. Add the yolk mixture to the flour mixture and mix light ly with a fork until the flour is moistened. Stir in butter.- The batter should be lumpy as overmixing will produce tough pancakes. Add the whites and fold in with a rubber Cook’s Question Comer spatula. The griddle or frying pan should be hot. Lightly butter it and pour on the batter in 4-inch rounds. Quickly drop six berries on each pancake. Test for doneness by lifting a corner of each pancake with a spatula. When golden brown, turn over and cook 30 seconds on the other side. Makes 22 pancakes. ANSWER A Union County reader requested a recipe for homemade, canned pizza sauce that tastes like store bought. Please check the Home on the Range section that appears on B 6 for a recipe that should satis fy you. ANSWER Jean Ash of Bridgeport, W.Va., requested recipes for turtle, fresh catfish, and bass. Thanks to Eva Southard of Glen Rock for the following recipes. Turtle Stew 1 cup sliced mushrooms 2 tablespoons butter 1 can condensed mushroom soup 1 cup milk 'A teaspoon salt 2 cups chopped cooked turtle meat '/< cup dry white wine Saute mushrooms in butter for 5 minutes. Add the mushroom soup and milk. Add salt and turtle. Heat 1 -2 minutes. Add wine and heat for 1 minute. Serve on toast. Fried Catfish 4 medium catfish 4 tablespoons butter 4 tablespoons flour Vi teaspoon salt 1 / 2 teaspoon dried thyme 4 tablespoons parsley, chopped 4 tablespoons lemon juice Dust the catfish in flour seasoned with salt and thyme. Place in a hot frying pan coated wiht melted butter. Cook over medium heat for 5 minutes on each side. Place in 400 degree oven until catfish flakes easily when tested with a fork. Place the parsley and lemon juice in the pan that was used to cook the catfish and heat until warm. Pour pan juices over the fish and serve. Sassy Bass 2 pounds bass fillets 3 /« cup port wine 1 Vi teaspoons garlic powder Vi teaspoon cayenne pepper IVi teaspoons rosemary Fresh parsley Blend the port, garlic powder, cayenne, and rose mary together. Spread the sauce over the bass and place in a marinating dish with any left over sauce in the refrigerator for 45 minutes. Make sure to turn the fillets a few times while marinating. Place the marinated bass in a preheated, lightly oiled broiler pan and broil for about 5 to 10 minutes or until fish flakes easily when tested with a fork. Baste occasionally during cooking. Garnish with fresh parsley. ANSWER Elma Kline, Orangeville, requested a recipe for Pittsburgh Potatoes. Thanks to Kathy Suder, Meyersdale; and to Pat Shelly, Manheim, for sending recipes. Pittsburgh Potatoes 5 cups raw potatoes, cubed 7* medium onion, chopped 2 tablespoons margarine 2 tablespoons flour V* teaspoon salt 1 cup milk 3-ounces Cheddar cheese, crumbled 2 ounces Pimentoes, chopped Rinse and chill potatoes. Place with onion in large buttered casserole. Heat margarine* over low heat. Blend the flour, salt, and milk. Return to heat and add cheese. Stir well. Bring to a boil and add the potato mix ture. Mix well. Add pimentoes. Bake at 350 degrees for 1 hour or until soft but not mushy. Remove 20 minutes before serving. Stir gently. Sauce should be thick and not soupy. Stirring will prevent soupiness.' ANSWER Mrs. Zimmerman, Fleetwood, requested a recipe for a creamy coleslaw that can be frozen. Thanks to Melvin Troyer of Hartly, Del., for seed ing a recipe for frozen coleslaw; however, it isn’t a creamy recipe but a sweet and sour one. Does some.- one have a creamy cole sjaw recipe that can be frozen? Freezer Cabbage Slaw 1 head cabbage 1 carrot, grated T green pepper, chopped 1 teaspoon salt 2 cups sugar 1 cup vinegar Vi cup water 1 teaspoon celery seed Mix cabbage, carrot, pepper, salt and let stand. Boil sugar, vihegar, water, and celery seed for 1 minute. Cool. Mix into slaw. Freeze. Tomatoes (Continued from Page B 6) BROWN RICE CASSEROLE ITALIAN STYLE 1 cup brown rice 1 pound smoked sausage cut up 2 medium onions 154 teaspoons garlic salt 1 teaspoon oregano 14 teaspoon basil 16 ounces slewed tomatoes 14 cup water 1 cup mozzarella cheese 14 medium green pepper Place uncooked rice on bottom of greased casserole. Top with sau sage, then onions, spices, tomates, water, cheese and green pepper. Cover tightly. Bake at 350' for 154 hours. Uncover; let stand five min utes before serving. Makes six servings. Janet Stauffer Elverson SAUSAGE LASAGNE 1 pound sausage 1 clove garlic, minced 1 tablespoon whole basil VA teaspoons salt 16 ounces tomatoes 12 ounces tomato paste 10 ounces lasagne noodles 2 eggs 3 cups cottage cheese 2 tablespoons parsley flakes 1 teaspoon salt 'A teaspoon pepper 'A cup grated Parmesan cheese 1 pound mozzarella, sliced very thin Brown meat, spoon off excess fat. Add next five ingredients. Simmer uncovered 30 minutes, stirring occasionally. Cook noo dles in large amount boiling salted water until tender. Drain and rinse. Beat eggs, add remaining ingredi ents except mozzarella. Layer half of noodles in 9x13-inch baking pan. Spread with half the cottage cheese filling and half the mozzar ella followed by half the meat sauce. Repeat layers. Bake at 375* for 30 minutes. Let stand 10 min utes before serving. Shirley Wartzenluft Robesonia R 1 HOMEMADE TOMATO SOUP 4 tablespoons butter 4 tablespoons flour 2 cups milk 1 quart tomato juice cocktail '/• teaspoon baking soda Melt butter in saucepan; add flour and stir to smooth consisten cy; slowly add milk to make very smooth, thick sauce. As soon as it begins to boil, remove from heat, having stirred so as not to cook on bottom of pan. In another contain er heat tomato juice cocktail just to boiling point; add baking soda and stir; it will foam slightly. Gradual ly add hot tomato juice cocktail to hof thickened milk sauce, stirring well to combine both. Very deli cious soup! Mildred Vorndran Webster, NY * * The latest figures indicate-that of all the fluid milk consumed, 86 percent is consumed at home. Of the milk consumed away from home, about 9 percent is con sumed in schools. ♦ * * “D” is for dairy products, but remember the “C” that comes before "D”. It stands for clean, cool and covered, and that’s what’s needed to keep dairy pro ducts in top notch condition.
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