88-Lancaster Farming, Saturday, April 6, 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 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.
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 M. Martin from Mount Joy would like a
recipe for white mousse like Bonanza Restaurant
serves in a Jell-0 ring. •
QUESTION V. Martin, Springfield, Va., requests
recipes for root beer extract, gingerale extract, and
homemade gingerale.
QUESTION Mrs. James Ollinger of Lancaster
would like to have a recipe for “Moravian Buns,” some
times called small cakes. They are round with brown
sugar circle in center. She likes the kind made by
Achenbach’s.
QUESTION Edie Richlin of Dushore would like to
know how to make the starter for “Friendship Cake" that
takes 30 days to make.
QUESTION Patricia Smith, Gore, Virginia, would
like recipes for beef stew that includes a nice, thick,
brown gravy, and can be canned; and for red pepper
soup, which is thick and cheesy with tiny bits of red pep
per. “It’s delicious, but not too hot or bite-y,” she writes.
QUESTION Mary Miklarcis, of Thompson, Ohio,
would like recipes for a Mock Pecan Pie that is made
with pinto beans; a fruit cake made with Jack Daniels,
and Washington Pie Squares that the bakeries used to
sell for five cents during the Depression.
QUESTION Mrs. Allen Miller, Catawissa, would
like the recipe for shoo fly pie that doesn't cook out. The
recipe was published within the last several months, but
she lost it.
QUESTION—Mrs. David Fisher, Lewistown, is look
ing for ways to obtdin sugar products from sugar beets.
QUESTION Mabel Barkman, Three Springs,
would like to know the exact amount of marshmallow
creme to add to the pumpkin whoopie pie filling. The
recipe was in the February 23 issue, but the contributor
did not specify the amount.
QUESTION Greta Dise, Glen Rock, would like a
recipe for dill pickles that stay hard and crisp like the
ones that are purchased refrigerated in the groceries.
QUESTION Joan St. Germain of Attleboro, Ma.
enjoyed the applesauce and pumpkin cakes that are
canned in wide mouth canning jars (the recipes
appeared in this paper). She asks if anyone has a recipe
for quick breads that can be made in canning jars?
QUESTION Mrs. Lewis Kofron of Claymont, Del.
would like a recipe for salting mackerel to keep for sev
eral months.
QUESTION Laurie Woodrick of Belle Mead, NJ
tried the apple fritter recipe before the correction was
put in. Please note the apple fritter recipe uses 4 to
4!4 pounds, not cups, flour. Also she would like to know
if these fry best in solid shortening or what is best since
she thinks oil is too absorbent and heavy. What do our
readers suggest?
QUESTION —Tina Forry would like a recipe for salsa
to can and for salt dough pies.
QUESTION Mrs. Jonas Troyer, Wyoming, Del.,
would like recipes for both lemon filling and peanut but
ter filling used in doughnuts.
QUESTION Susan Unger of Berkeley Springs,
W.Va., would like the name and address of a candy
mold company where she can mail order candy molds.
Cook’s
Question
Comer
QUESTION Cara Brumbaugh of Catlett, Va.,
would like recipes for breakfast casseroles containing
eggs or sausage.
QUESTION Mrs. Pearl Griffith of Glen Moore has
lost her recipe for corn cob jelly. She told someone
about the jelly, but the person does not believe it exists.
Readers, come to her defense.
QUESTION—Mrs. Arthur Yoder, Doylestown, would
like a recipe for potato stuffing.
QUESTION A reader wants a recipe for potato
puffs or Fat Rascals.
QUESTION Claire Landis, Farmville, Va„ is look
ing for a recipe for fried squash blossoms.
QUESTION Joann Hensley, McGaheysville,
would like Amish recipes, especially for Amish macaroni
and Amish vegetable salad.
ANSWER Thanks to Mrs. Kenneth Wright of Mid
dletown, DE, for sending in a chicken casserole recipe
that was requested.
5 to 6 boneless and skinless chicken breasts,
cooked, sliced in spears
1 package herbed stuffing
1 cup sour cream
1 can cream of chicken soup
I'A sticks margarine
1/j cups chicken broth or boullion cubes
Melt margarine and stir in stuffing. Put half of mixture
in buttered baking dish. Spread chicken over stuffing.
Set aside 6 tablespoons broth and pour the remainder
over the chicken and stuffing. Mix together 1 cup of the
sour cream and the undiluted chicken soup. Spread this
mixture over chicken. Put remaining stuffing over top of
chicken and spoon on the reserved broth.
Bake uncovered at 350 degrees for 30 to 45 minutes.
ANSWER Violet Dorty of Mercersburg requested
a recipe for applesauce sponge cake. Thanks to an
anonymous writer for sending one.
Applesauce Sponge Cake
Sift before measuring:
1 % cups cake flour
2'A teaspoons baking powder
Va teaspoon salt
Set aside
Beat together:
4 egg yolks
1 cup unsweetened applesauce
Mix well and stir in:
2 cups sifted confectioner’s sugar
1 teaspoon vanilla
Sift in the sifted flour mixture. Beat 4 egg whites until
stiff. Fold the beaten whites into the batter. Bake at 350
in ungreased pan about 50 minutes. 14 teaspoon cinna
mon and 14 teaspoon ginger may be added to flour mix
ture if desired.
ANSWER Mrs. Norman Brown of Clementon,
N.J., would like a recipe for making matzoh crackers (a
bread). Thanks to AnnaCressman, Slatington, for send
ing a recipe.
Egg & Onion Matzoh
2 cups whole wheat flour
3 A teaspoon salt
14 cup butter
'A cup milk
1 egg, slightly beaten
214 teaspoon onion powder
Soak onion powder in milk. Cut butter into flour and
salt. Combine remaining ingredients and add to flour.
Stir until bail forms (do not overwork). Divide into thirds
and roll on well floured board, adding flour as neces
sary. Roll thin. Cut in desired shape. Prick with fork and
bake on greased cookie sheet. Bake at 450 degrees for
5 minutes.
ANSWER For Helen Urban, here is a way of can
ning beans in a boiling water bath canner. Thanks to
Jane Heckman of Effort and to Jane Shuey for recipes.
Canned Green Beans
Put Vi teaspoon salt into clean pint jars. Add raw
beans that have been washed, ends snapped off and
sliced. Cover with hot water to Vi inch of the top of the
jar. Clean rim and put seal and ring on jar.
Place in a boiling water bath canner, cover with water
at least one inch over top of jars. Bring canner to a boil,
then cook for one anchofie-half hours. Double the salt
and canning time for quarts.
Green Beans Canned
Fill jars with green or yellow beans. Put 1 teaspoon
salt to each jar and fill with water.
Put jars in canner and fill canner with water until it
goes over the lids. Then put lid on canner and cook 2Vi
hours. When water starts to cook in canner, you start to
count the time.
Chicken Casserole
Veal
(Continued from Pago B 6)
GRILLED VEAL RIB CHOPS
4 veal rib chops, cut 1-inch thick
Salt and pepper, if desired
Broil veal rib chops on grid over
medium coals, turning once. Broil
chops 12 to 14 minutes, or until
meat thermometer registers 160
degrees. Season with salt and pep
per, if desired. Serves 4.
PA Beef Council
CHINATOWN VEAL
RIBLETS
214 to 3 pounds veal riblets, well
trimmed
2 cups orange juice, divided
14 cup dry white wine
2 tablespoons reduced-sodium
soy sauce
1 tablespoon honey
1 garlic clove, minced
2 teaspoons grated fresh ginger
'/j teaspoon shredded orange
peel
I'A teaspoons cornstarch
Thinly sliced green onion, tops
only
Combine veal riblets, I'A cups
orange juice and wine in Dutch
oven. Bring to a boil. Reduce heat
to low. Cover tightly and simmer
45 minutes, turning riblets occa
sionally. Meanwhile, combine
remaining orange juice, soy sauce,
honey, garlic, ginger and orange
peel in small saucepan. Dissolve
cornstarch in 1 tablespoon cold
water. Add to saucepan; mix well.
Bring to a boil over medium-high
heat, stirring constantly. Cook and
stir 1 minute. Remove from heat;
set aside. Remove riblets from li
quid; let cool IS minutes. Place
riblets on grid over medium coals.
Brush with glaze. Grill 12 to 14
minutes or until evenly browned,
turning frequently and brushing
with glaze. Or, broil 4 inches from
heat, turning frequently and brush
ing with glaze, about 12 minutes.
Transfer to platter and sprinkle
with green onion. Serves 4.
PA Beef Council
VEAL PATTIES WITH
MUSTARD SAUCE
1 pound ground veal
1 egg, beaten
14 cup fresh bread crumbs
2 tablespoons milk
1 garlic clove, minced
2 tablespoons chopped parsley
'A teaspoon salt
'A teaspoon ground sage
V* teaspoon white pepper
% teaspoon ground nutmeg
1 tablespoon butter
V\ cup plain yogurt
1 tablespoon coarse grain
mustard
1 teaspoon cornstarch
Parsley, optional
In large bowl, combine ground
veal, egg, bread crumbs, milk, gar
lic, parsley, salt, sage, pepper and
nutmeg; mix thoroughly but gent
ly. Divide mixture into 4 equal por
tions; shape into 6-inch thick pat
ties. Heat butter in 12-inch skillet
over medium high heat Place pat
ties in skillet; cook 5 to 6 minutes
on each side, just until cooked
through. Transfer patties to serving
plate; keep warm. Combine
yogurt, mustard, and cornstarch.
Add to skillet; cook and stir over
medium-high heat until bubbly and
thickened, about 2 minutes. Serve
sauce over patties. Garnish with
parsley. 4 servings.
Teresa Robertson
Spencer, VA