88-Lancaster Fanning, Saturday, May 25, 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 M. Martin from Mount Joy would like a recipe for white mousse like Bonanza Restaurant serves in a Jell-0 ring. If we do not get an answer to this request within the next week, we will drop this request. 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 Mrs. David Fisher, Lewistown, is look ing for ways to obtain sugar products from sugar beets. QUESTION Laurie Woodrick of Belle Mead, NJ would like to know if apple fritters fry best in solid shor tening or what is best since she thinks oil is too absor bent and heavy. 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 Margaret Shaud, Columbia, would like to know how to make goatmilk candy that tastes like taffy in vanilla, chocolate, and strawberry flavors. QUESTION Verna Achenbach, Lebanon, would like recipes for mountain leeks. QUESTION Betty Light, Lebanon, would like to know where she can find dehydrated egg whites and a product that is called egg white substitute. QUESTION Donna Reber, 16 Pelican Isle, Fort Lauderdale, FL 33301, would like to know the origin of Pa. Dutch Opera Fudge, where it was first made and for what occasion. She needs a quick answer, please write or call her collect at (305) 764-6939. QUESTION Rhonda A. Scanlon of Cherry Hill, N.J., would like a recipe for apple cider donuts. QUESTION Linda Beiler of Ronks would like a recipe for homemade energy bars using carob as the topping. QUESTION —A reader from Greencastle would like a recipe for Bat Bow Fried Rice. QUESTION Marian Mosemann, Lehighton, would like recipes that feed 100 or more people. She would also like recipes for canning in quantity. QUESTION An anonymous reader requests a recipe for canning pickled beets. Please include exact amounts of ingredients. QUESTION May Ozimek, Fleming, N.J. enjoys making Chicken Gumbo Soup, but the okra becomes very slimy. She has tried using both fresh and frozen okra. What is she doing wrong? QUESTION Martha Lyons, Muncy, lost the recipe for pumpkin pie that recently appeared in this column. QUESTION Jessica Seifrit, Fivepointville, would like a recipe for banana whoopie pies. QUESTION Lucille Groff, Denver, would like recipes to make jam and jelly without sugar. She writes that Smuckers have a jelly called ‘‘Simple Fruit" that is sweetened by using concentrated fruit juices. It tastes so good and not so sweet. Does anyone know how to make it or a similar jam or jelly? QUESTION Sherri Meily, Mt. Union, would like tc know where to find a used candy melter or coating machine or a company that sells them. QUESTION Barb Minich of Shermansdale would like a recipe for tuna casserole that contains Monterey Jack cheese, pimento, and Bisquick. QUESTION —James Coffey of Elkton, Md., would like to know how to can sugar pod peas. He would also like a recipe to can sweet and sour sugar pod peas. Cook’s Question Comer ANSWER Debbie Dietrich of Lenhartsville requested recipes for red beet horseradish, horseradish cocktail sauce, horseradish spread, and for plain horseradish. Thanks to Betty Light of Lebanon for send ing recipes for all the requests. Prepared Horseradish Fresh horseradish root, all green removed V* cup vinegar, white, rice or white wine Salt as needed Sugar as needed Pare the horseradish root, cut into 'A -inch cubes. In a blender, place a handful of horseradish cubes and % cup vinegar. Process until grated, not pulp. When first batch is grated, pour it through a strainer over a bowl. Return the liquid to the blender and process the remainder of horseradish using the same procedure. Combine grated horseradish with enough of the vine gar solution to moisten. Add a pinch of salt and a pinch of sugar to each 'A cup grating and liquid. Sugar is not a sweetener but a flavor-smoother Store in tightly-covered glass jar in the refrigerator. Horseradish Spread 1 cup cream cheese, room temperature 3 tablespoons prepared horseradish Add horseradish to cream cheese and mix thorough ly. Refrigerate overnight in covered container. Add more horseradish, if desired. Mixture will keep several weeks if tightly covered and stored in the refrigerator. Horseradish Sauce Vi cup chilled whipping cream 3 tablespoons well-drained prepared horseradish Vi teaspoon salt Beat whipping cream until stiff. Fold in horseradish and salt. Makes 1 cup. Variation: add 1 tablespoon pre pared mustard. Horseradish With Beets % cup grated horseradish prepared with % cup red wine vinegar or cider vinegar 2 medium beets, cooked, skinned, finely grated to make 1 cup 1 teaspoon salt V 4 teaspoon sugar Additional red wine vinegar, if desired Mix grated horseradish, grated beets, salt and sugar thoroughly. Taste and add more vinegar, if desired. Place in a glass jar and place in refrigerator for sever al hours before senring. Before serving the horseradish, stir and taste. Add more salt, sugar or vinegar, if desired. Refrigerate in covered container and mixture will last several weeks. Cocktail Sauce 1 12-ounce bottle chili sauce 1 tablespoon prepared horseradish 1 tablespoon lemon juice 'A teaspoon Worcestershire sauce % teaspoon salt Dash pepper Mix together all ingredients. Store in tightly covered container in refrigerator. 1 12-ounce bottle catsup 2 teaspoons prepared horseradish Dash Worcestershire sauce Mix ingredients together. Store in tightly-covered container. ANSWER Bette Lawrence of Honesdale requested a recipe for apple butter pie. Thanks to Denise Angstadt of Oley for sending a recipe from Mrs. Edna Lehman. Apple Butter Pie Vi cup apple butter 2 eggs Vi cup sugar 1 ’/ 2 tablespoons cornstarch 1 teaspoon cinnamon 2 cups milk Pastry for 2 9-inch crusts Add beaten eggs, sugar, cornstarch, and cinnamon to apple butter. Mix well. Add milk gradually to mixture and blend together. Pour into an unbaked pastry shell. Cut strips of dough Vi -inch wide and place on top of pie in lattice fashion. Bake at 375 degrees for 35 minutes. Makes 1 9-inch pie. ANSWER Mary Ann Ebersol of Bird-in-Hand requested recipes for peanut butter and mint topping for ice cream. Thanks to Betty Light, Lebanon, for answerering. Cocktail Sauce (Turn to Pago B 11) Outdoor (Continued from Pago BG) OLD-FASHIONED SOUR CREAM POTATO SALAD 1 cup dairy sour cream 1 cup chopped green pepper 1 cup chopped celery V* cup shredded carrot V% cup pickle relish '/« cup chopped red pepper 'A cup sliced green onion 2 teaspoons prepared mustard 'A teaspoon salt Vi teapoon pepper 4 cups unpeeled diced cooked potatoes, chilled 3 hard-cooked eggs, peeled and chopped Fresh parsley, if desired Combine sour cream, green pep per, celery, carrot, pickle relish, red pepper, onion, mustard, salt and pepper in a large bowl; mix well. Add potatoes and eggs; toss gently. Refrigerate, covered, 2 to 3 hours to allow flavors to blend. Garnish with parsley before serving. COLORFUL COLESLAW 4 cups thinly sliced green cabbage 1 cup thinly sliced red cabbage 1 cup thinly sliced carrots 1 cup blanched whole pea pods 1 cup pineapple tidbits, fresh or canned, drained '/i cup chopped celery 1 cup whipping cream '/i cup dairy sour cream A cup fresh lemon juice 2 tablespoons sugar 4 teaspoons Dijon-style pre pared mustard 'A teaspoon salt and pepper Combine vegetables and fruit in large mixing bowl; cover and refrigerate. About 1 hour before serving, combine whipping cream, sour cream, lemon juice, sugar, mustard, salt and pepper in a small ehilled mixer bowl. Beat until tlmost stiff. Fold whipped cream mixture into cabbage mixture. Zover and refrigerate. HAWAIIAN HAM AND STICK String 1/4 inch squares of bone less, fully cooked ham on skewer along with 1 quart pineapple. While boiling over slow coals, brush cut sides of pineapple with melted butter and dab ham with honey-orange glaze. Combine: 1 cup brown sugar 14 cup honey 14 cup orange juice Use rotating skewers or turn kabobs often while grilling. Betty Biehl Mertztown GRILLED CHICKEN Vi cup olive oil 3 tablespoons fresh lemon juice 3 tablespoons chopped fresh basil 1 clove garlic, crushed through press 'A teaspoon grated lemon zest (colored part of peel) Salt ‘/i teaspoon freshly ground pepper 2 boneless chicken breasts, split Prepare charcoal for grilling. Whisk oil, lemon juice, 1 tables poon basil, garlic, lemon zest, 'A teaspoon salt, and the pepper together in medium mixing bowl. Measure 2 tablespoons of the mix ture and brush over all sides of the chicken. Wrap chicken in plastic wrap and let marinate in refrigera tor at least 20 minutes. Grill or broil chicken until light ly browned and cooked through about 3 minutes each side. Serve with pasta. Serves 4. The marinade for the chicken breasts works with chicken leg s ' thighs or wings, too. MAMMA MAMMA
Significant historical Pennsylvania newspapers