88-Lancaster Farming, Saturday, June 15, 1991
H Cook’s
Question
Corner
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 Patricia Smith, Gore, Virginia, would
like a recipe for red pepper soup, which is thick and
cheesy with tiny bits of red pepper. If we do not receive
an answer to this question within the next two weeks, we
will drop the request.
QUESTION Mrs. David Fisher, Lewistown, is look
ing for ways to obtain sugar products from sugar beets.
If we do not receive an answer to this request within the
next two weeks, we will drop it.
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 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 Betty Light, Lebanon, would like to
know where she can find dehydrated egg whites and a
product that is called egg white substitute.
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 Sherri Meily, Mt. Union, would like to
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.
QUESTION Carol Grove of Somerville, Va., would
like the recipe for Heavenly Jam that specifies the exact
measurements of pineapple and whether or not the
juice should be used. She writes that Lancaster Farm
ing’s food section is better than any other food maga
zine or cookbook. Thanks to our readers who make this
possible.
QUESTION Loretta Zimmerman of Manheim
would like a recipe for tomato sauce that tastes like that
used by Chef Chef Boyardee Raviola.
QUESTION R.G. Kamoda of Monongahela would
like a recipe for chicken and dumplings and one for
chicken and biscuits.
QUESTION Connie Weaner of Gettysburg would
like a recipe for Skippy Peanut Butter Calico Fudge. She
said the recipe appeared on the Skippy peanut butter jar
when she was a little girl.
QUESTION Mrs. Martin from Hagerstown, Md„
would like a recipe for pizza sauce to can that tastes like
Pizza Hut’s or Schwan’s. She would also like a pizza
crust recipe that tastes like Schwan’s.
QUESTION Mrs. Harvey Martin from Denver
would like to know where she can buy sugar beet seeds.
QUESTION Mrs. John Fox, Walnutport, asks if
corn cob jelly is made from fresh or dried corn cobs.
QUESTION Constance Copeland of Kirkwood,
NY, would like the recipe for homemade root beer that
had been published several weeks ago in this column.
ANSWER Patricia Smith, Gore. Virginia,
requested a recipe for beef stew. Thanks to Anna E.
Zerr, Geigertown, who sent the recipe that she received
from her daughter-in-law. Directions for canning are not
included.
Alluring Dairy Recipes
(Contlnuad from Pag* B 6)
FLUFF DELIGHT
Mix together;
1 small container cottage cheese
1 small container whipped
topping
1 small package Jell-0, dry
1 small can drained pineapple.
Mix together ingredients. Chill
and enjoy.
Debbie Reinert
Alburtis
Helen Zerr’s Easy Beef Stew
Arrange 2 pounds beef cubes in a single layer in a
13x9x2-inch baking dish. Do not brown meat first. Cut
potatoes, carrots, celery and onions into chunky size
pieces and layer on top of meat. Salt and pepper to
taste. Mix an 8-ounce can tomato sauce with 1 can
water, 1 teaspoon sugar, and 1 tablespoon tapioca and
pour over vegetables. Do not stir. Seal tightly with alumi
num foil and place in 325 degree oven for two hours.
When foil is removed, meat will be nicely browned with
gravy.
ANSWER—May Ozimek, Fleming, NJ. enjoys mak
ing Chicken Gumbo Soup, but the okra becomes very
slimy. She has tried using both fresh and frozen okra
and wanted to know what she is doing wrong? Thanks to
T.W. from Muncy who writes that okra is supposed to be
slimy. Gumbo is a style of soup which is thickened with
the muscilage (slime) of okra. Those who do not like the
texture of okra may prefer to coat the okra with flour and
fry in medium hot oil until the okra is brown and tender.
Drain on paper towels then add it to the soup. If okra is
fried then the soup must be thickened with flour or corns
tarch, but it will no longer be true gumbo.
ANSWER A reader from Greencastle requested a
recipe for Bat Bow Fried Rice. Thanks to Eva Southard,
Glen Rock, for sending a recipe.
3 cups cooked rice, cool rice in refrigerator overnight
1 medium onion, chopped
2 eggs, scrambled
3 tablespoons oil
Soy sauce
2 scallions, chopped
IV2 cups diced meat
Saute onion in oil in large skillet. Add rice. Separate
large pieces by hand or spatula. Spread across skillet in
even layer. Add soy sauce and turn rice to distribute soy
sauce evenly. Continue to stir so it does not stick to skil
let. Add eggs and continue stirring until eggs are
cooked. Add scallions and meat. Cover. Cook 5 more
minutes to heat meat thoroughly. Serves 4.
ANSWER—Verna Achenbach, Lebanon, requested
recipes for mountain leeks. Thanks to Susanna Bicher
of Bethel for writing that her sister-in-law cooks leeks
with ham and potatoes.
ANSWER Lucille Groff, Denver, requested
recipes to make jam and jelly without sugar. Thanks to
Vivian Plasterer of Newburg for writing that jam and jelly
recipes can be made with reduced sugar by decreasing
the amount of sugar in half and using an additional one
half box of fruit pectin. She also sent two recipes.
Grape Jelly
2 tablespoons unflavored gelatine
1 24-ounce bottle unsweetened grape juice
2 tablespoons bottled lemon juice
2 tablespoons liquid artificial sweetner
In a saucepan, soften gelatine in the grape and
lemon juices. Bring to a full rolling boil to dissolve the
gelatine. Boil one minutes and remove from heat. Stir in
sweetner. Fill quickly into hot sterile jars, leaving V* -inch
headspace. Adjust lids. Do not process or freeze. Store
in refrigertor and use within four weeks. Yields three half
pints.
Low-Calorie Strawberry Jam
Use whatever fruit is in season such as peach, grape,
or plum.
Va to 1 cup fresh fruit, cubed
'A teaspoon lemon juice
% to'/* cup apple juice
'A to 1 teaspoon fructose or sugar substitute
Mix together all ingredients. Cook 3 to 4 minutes on
high heat (taste at this point an dadd more sugar substi
tute if mixture is too tart). Sprinkle 1 or 2 teaspoons
unflavored gelatine over the mixture and stir until gelatin
is dissolved to make the jam firm. Keeps several weeks
in the refrigerator.
CARAMEL APPLE DIP
1 8-ounce package cream
cheese, softened
1 jar butterscotch caramel ice
cream topping
Mix one third of ice cream top
ping with cream cheese. Put this
mixture in a shallow dish. Cover
cream cheese mixture with half of
remaining ice cream topping.
Cover caramel with chopped
pecans or peanuts.
Dip sliced apples in caramel
concoction and enjoy.
Donna B. Morrison
Dalmatia
Fried Rice
CRACKER PUDDING
1 cup saltine crackers
'A cup sugar
3 egg yolks
'A teaspoon salt
'A cup coconut
1 quart milk
1 tablespoon butter
3 egg whites, beaten
Crush crackers. Beat egg yolks
and add to crackers. Add sugar,
salt, and milk. Cook until spoon is
coated. Remove from heat. Add
butter and coconut. Cool. Fold in
beaten egg whites before serving.
My husband Ed and I have a
dairy farm in Tioga County, about
two miles south of the New York
state line. We have two children, a
daughter Deborah who is married
with two children and has a dairy
farm with her husband Dave, arid
our son Eugene who goes to high
school and helps on our farm.
We have 293 acres of our own
and rent about 300 to 350 acres.
We have about 140 head of milking
cows and young stock.
We also raise 70 to 80 feeder
pigs two or three times a year.
Ed is the major field worker and
I am the milker while he does the
field work. When the field work is
slow, we both do the milking.
Sandy Hartman
Westfield
STRAWBERRY PARFAIT
1 box strawberry Jell-0
1 box instant strawberry
pudding
Sliced strawberries
Whipped cream
Mix Jell-0 according to pack
age directions. Let set until slightly
thickened. Add sliced berries and
mix. Mix pudding according to
package directions. Cool. Layer
Jell-O, pudding, Jell-O, and pud
ding. Top with whipped cream.
Garnish with a berry. Refrigerate.
I'm married to Larry. We have
two sons, 31 and 25 years old, and
a daughter, 29.1 work in the pro
duce department of a grocery
store. Larry works for a hog far
mer. We have a three-year-old
grandson and a six-month-old
granddaughter.
Sandy Schenandore
HOMEMADE
ICE CREAM
3 or 4 eggs, beat until fluffy
Add VA cups granulated sugar
Stir in:
1 can condensed milk
1 can sweetened condensed
milk
1 tablespoon vanilla
Add whole milk until it reaches
2-inches from the top of a 4-quari
ice cream freezer. Chum accord
ing to ice cream freezer directions.
This recipe comes from my son
in-law who got it from his grand
mother in Arkansas. It is the best
ice cream I have ever made. It
turns out real good every time.
I live on a farm in Northern
Indiana County with my husband
Clyde. All our children are grown
and married. We have one grand
son 2‘/i years old. We farm around
400 acres. We milk a small herd of
registered Jersey cattle, raise
registered Duroc and have a small
flock of registered Suffolk sheep.
We raise all our own hay and grain
with part-time help. I am a live
stock 4-H leader and have been for
14 years. My husband and I are
both on the livestock sale commit
tee. My hobbies are sewing and
doing lawn work.
Lois McConoughey
Smicksburg
(Turn to Page B 18)
Dover