88-Lancaster Farming, Saturday, February 16, 1991
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 Raymond Stauffer, Stevens, wants
recipes using licorice extract. If we do not receive a
recipe for this request within the next week, we will drop
QUESTION Violet Dorty of Mercersburg lost her
great-grandmother’s recipe for an applesauce sponge
cake. How about it readers, can you help her?
QUESTION Marian Mosemann of Lehighton
requests an egg cheese recipe using goat milk.
QUESTION —Jack Hohmeier of Lincroft, N.J., writes
that many years ago his grandmother baked a cake that
she called Nell's Coffee Cake. It was a dark cake with
many raisins in it. She made it in a roasting pan that was
lined with brown paper. The cake was only 2-inches
high. After it was baked, she did not cut it for 4 to 5 days.
When she did, it was moist and chewy for many days. It
did not dry out. Does someone have the recipe?
QUESTION Irene Bandi, Easton, would like a
recipe for pretzels like those sold at the New Holland
Hay Auction.
QUESTION Laurie Woodrick, Belle Mead, N.J.,
would like a recipe for apple fritter pastry that is made
from a raised dough and then fried, similar to those sold
at Green Dragon Farmer’s Market.
QUESTION Rita Bradley, Chambersburg, would
like an easy recipe for vanilla fudge.
QUESTION Cynthia from New York would love a
recipe for pumpkin whoopie pies. ‘
QUESTION A reader from Oakland, Md., would
like a recipe for frozen yogurt that is soft and creamy like
the commercial types.
QUESTION R. Stoltzfus of Narvon would like a
recipe for fruit dip.
QUESTION Pat Whitacre, Ottsville, would like a
recipe for thin, crisp molasses cookies like Pepperidge
Farm Molasses Crisps.
QUESTION A fan from New Jersey requests a
recipe for apple toad pie. She writes, don’t worry, there
are no toads in it, but it does have milk. She would also
like recipes for low fat and low cholesterol macaroni and
cheese and for a steamed Christmas pudding with
molasses.
QUESTION A reader would like a recipe for seven
grain cereal bread.
QUESTION Kathy Keeny, Glen Rock, would like a
good fruit cake recipe like the one she lost. She said it
was baked in a tube pan that was put in a cold oven to
start baking for 2 to 3 hours. The cake had rum extract
but no liquor.
QUESTION Helen Urban, Bronx, N.Y. would like a
recipe for canning green beans without a steam pres
sure canner.
ANSWER Marian Mosemann of Lehighton
requested a fudge without sugar. Thanks to Betty Light,
Lebanon, for sending one.
Sugar-Free Fudge
In a medium mixing bowl, cream until fluffy;
V» cup margarine
3 tablespoons evaporated skim milk
Dash salt
1 teaspoon vanilla
Add and stir in the following;
% cup cocoa
Sugar substitute for % cup granulated white sugar
Va cup dry skim milk
'/a cup cornstarch
Work dough with hands for 2 to 3 minutes after mix
ing. Divide dough In half. Form 2 8-inch logs. Wrap fn
plastic wrap. Refrigerate until firm before cutting into
% -inr' slices. Makes 64 slices.
Cook’s
Question
Comer
ANSWER Myah Tielman, Lehighton, requested a
recipe for a round loaf of rye bread similar to that which
had been sold by Fritzinger's Bakery, Walnutport. I’m
not sure if this is the recipe that she wanted, but here is
one for rye bread.
214 cups rye flour
214 cups white flour
1 tablespoon sugar
1 tablespoon salt
1 tablespoon caraway seeds, optional
1 package dry yeast
1 cup milk
14 cup water
2 tablespoons honey
1 tablespoon margarine
14 cup corn meal
1 egg white
2 tablespoons water
Combine flours in a large bowl, thoroughly mix
1% cups flour mixture, sugar, salt, caraway seeds, and
undissolved active dry yeast.
Combine milk, V* cup water, honey, and margarine in
a saucepan. Heat over low heat until liquids are warm.
Margarine does not need to melt. Gradually add to dry
ingredients and beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add 1 cup
flour mixture or enough flour mixture to make a thick bat
ter. Beat at high speed 2 minutes, scraping bowl occa
sionally. Stir in enough flour mixture to make a soft
dough. (If necessary, add additional white flour to obtain
desired dough).
Turn dough out onto lightly floured board; knead until
smooth and elastic, about 8 to 10 minutes. Place in
greased bowl, turning to grease top. Cover; let rise in
warm place, free from draft, until doubled in bulk, about
1 hour.
Punch dough down; turn out onto lightly floured
board. Divide in half; form each piece into a smooth ball.
Cover; let rest 10 minutes. Flatten each piece slightly.
Roll lightly on board to form tapered ends. Sprinkle 2
greased baking sheets with corn meal. Place breads on
baking sheets. Combine egg white and 2 tablespoons
water; brush breads. Let rise, uncovered, in warm place,
free from draft, 35 minutes.
Bake in 400 degree oven for 25 minutes or until done
Remove from baking sheets and cool on wire racks
Makes 2 loaves.
ANSWER Beatrice Bay, who writes that she uses
oodles of good recipes from this column, sent a recipe
for vegetable lasagna that was requested by Jean
Mitchell, Lewisburg, and Bernice Keller.
Vegetable Lasagna
8 ounces whole wheat or regular lasagna noodles
3 medium tomatoes, chopped
8 ounces salt-free tomato sauce
6 ounces salt-free tomato paste
1 medium green pepper, chopped
1 medium onion, chopped
'A teaspoon dried rosemary
'A teaspoon dried oregano
Vz teaspoon dried thyme
Vi teaspoon dried basil
8 ounces fresh mushrooms, sliced
1 medium bunch broccoli flowerets
1 medium red or green pepper, chopped
1 medium onion, chopped
1 large zucchini, sliced
4 teaspoons Italian seasoning
V* cup shredded Mozzarella cheese
V* cup crumbled Feta cheese
2 tablespoons freshly grated Parmesan cheese
Cook noodles according to package directions.
Rinse, drain, and set aside.. Meanwhile, combine noo
dles, tomatoes, sauce, paste, green pepper, onion, and
dried herbs in heavy saucepan. Bring to boiling. Stir fre
quently. Simmer, covered, 10 minutes. Prebeat oven
375 degrees
For filling, combine vegetables and Italian seasoning,
mix well.
Place small amount of sauce on bottom of a
13x9-inch baking pan. Layer half the noodles, veget
ables, sauce and cheeses; repeat once. Bake 20 to 25
minutes or until cheese is melted and sauce is bubbly.
Let rest 5 minutes before serving. Makes 12 servings,
160 calories each. Nutrient information: protein 8
grams, fat A grams, carbohydrates 25 grams, calcium
143 mg; riboflavin (B 2) 33 mg.
RYE BREAD
(Turn to Page B 12)
Potatoes
(Continued from Page B 6)
CHEESE POTATO PUFF
12 medium potatoes
6 tablespoons butter
2 A cups grated cheese
1/* cups milk
A teaspoon salt
2 eggs, beaten
Peel potatoes and cook in salted
water until tender. Drain and mash.
Add butter, cheese, milk, and salt.
Beat over low heat until butler and
cheese are melted. Fold in eggs and
pour into a greased 9x13-inch dish.
Bake at 350 degrees for 30 to 45
minutes until puffy and golden
brown.
Debbie Glenn
Beaver/Lawrence Alt. Dairy
MASHED POTATO
CASSEROLE
4 cups mashed potatoes
'A cup melted butler
'A cup milk
1 teaspoon salt
1 dash pepper
'A cup sour cream
A cup shredded chcddar cheese
1 teaspoon parsley flakes
Cheddar cheese as garnish
Combine all ingredients except
garnish. Place in casserole. Garn
ish with cheddar cheese. Bake at
400 degrees for 20 minutes. Serves
5.
Note: either fresh or instant
potatoes may be used.
Debbie Glenn
Beaver/Lawrence Alt. Dairy
Princess
QUICK POTATO TIPS
Chop Sticks: Microwave
baking potatoes just until tender.
Cut into thin lengthwise wedges.
Arrange on greased baking sheet.
Brush with mixture of melted but
ter, soy sauce, minced garlic, and
hot pepper sauce. Bake in hot oven
until lightly browned, 15 to 20
minutes.
Hair-Baked Spuds: Halve
medium potatoes lengthwise,
brush cut surfaces with butter and
lemon juice, then dip into a mixture
of grated Parmesan cheese and
pepper. Place cut sides down on
well-greased baking sheet. Bake in
375 degree oven 25 to 30 minutes
until potatoes are tender and bot
toms arc crusty.
Potatoes Ole: Mix leftover or
instant mashed potatoes with
canned diced green chiles, sliced
green onions and shredded Ched
dar cheese. Form into patties and
coat with commeal. Saute until
crusty in a small amount of oil in a
non-stick skillet.
Potatoes Romanoff: Micro
wave baking potatoes just until ten
der. Split and squeeze gently to
fluff. Top with steamed broccoli
flowerets and dollop with a mix
ture of sour cream and onion soup
mix.
Tomato Potatoes: Microwave
baking potatoes just until tender,
cool slightly. Slice three-fourths of
the way through at half-inch inter
vals. Insert small, thin tomato
slices between potato slices.
Drizzle with prepared vinaigrette
and sprinkle with sliced" green
onions. Serve warm.
Potato Florentine: Combine 6
ounces spinach and 4 ounces white
sauce in sauce pan. Heat thorough
ly. Spread over hot, baked potato,
and shape gently to form a flat sur
face. Put butter in potato. Add
creamed spinach. Top with 2
ounces grated Swiss cheese.
Serves 1.
Potato Italiano: Use your favo
rite pizza sauce recipe. Layer the
pepperoni, sliced mushrooms and
black olives on potato. Top with
mozzarella cheese.
Princess