88-Lancaster Fanning, Saturday, July 6, 1991
v
e»a ■ lO p/S
,?./>:\ c j
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 BASE.
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 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 Loretta Zimmerman of Manheim
would like a recipe for tomato sauce that tastes like that
used by 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—A reader from Manchester, Md. would
like a recipe to make chocolate-covered raisins.
QUESTION Marie Geisinger wants a recipe for
crock jam.
QUESTION Grace Ikeler, Btoomsburg, would like
instructions to make beef jerky.
QUESTION Hazee Few of Keymar, Md., would
like to know how to make homemade root beer that
takes yeast. She said that hers never turns out right. She
would also like a recipe for Feistata, a type of Mexican
pizza.
QUESTION Mrs. C. Zielinski of Strykersville, N.Y.,
would like to know how to prepare winter wheat that she
has grown for bread.
QUESTION George Spencer of Hopewell, NJ,
would like to know how to make buttermilk. Can milk be
store bought or must it be raw?
QUESTION Mr. and Mrs. Alfonso Troina, East
Hanover, NJ, would like a recipe for garlic pickles.
QUESTION Betty Hearne of Townsend, Del.,
would like to know how to make spearmint tea from fresh
or dried spearmint plants.
ANSWER—For those interested in making jams and
jellies without sugar, Peggy Keck of Boyertown writes
that there is a new pectin called low methoxyl pectin that
requires calcium instead of sugar to make it set. The jam
or jelly can be made with as little sugar as you desire or
with a sugar substitute. The low methoxyl pectin and the
calcium may be purchased from Walnut Acres in Penns
Creek, PA 17862. Directions for making jam and jelly
are included with the pectin and calcium.
Cook’s
Question
Comer
Melissa Adamire Wears Juniata Crown
CHRIS McCAHREN
Juniata Co. Correspondent
THOMPSONTOWN (Juniata
Co.) — Melissa Adamire, the
18-year-old daughter of Russell
and Mary Ellen Adamire of Mif
flintown, was recently crowned
the 1991 Juniata County Dairy
Princess. Melissa is a 1991 gradu
ate of Juniata High School where
she was an active member of the
Scholastic J, Varsity J, National
Honor Society, chorus, band, soft
ball, and field hockey teams. She
is also involved with community
activities such as the 4-H Dairy
Club, Lost Creek Mennonite
Church, and the Juniata Valley
Chorus.
Melissa is the owner of several
Holstein cows at her parents’
mj**
as the master of ceremonies at the Juniata pageant, offers a
milk toast. Joining him are 1991 Dairy Princess Melissa
Adamire, center and Dairy Maids, Karen Noss, left, and
Traci Saner, right.
ANSWER Constance Copeland of Kirkwood,
N.Y., requested the recipe for homemade root beer that
had been published several weeks ago in this column.
Thanks to Helen Labaugh, Hanover, who sent the
recipe.
Homemade Root Beer
2 fluid ounces Root Beer extract
5 pounds granulated sugar
5 gallons lukewarm water
Vt cake fresh yeast
1 cup lukewarm water
Dissolve yeast in 1 cup warm water. Combine sugar
and 5 gallons of water in large crock, stirring well. Add
the yeast mixture to the sugar water. Pour in the root
beer extract. Mix well. Bottle immediately in soda bot
tles. Cap tightly. Set bottles in the sun for one half day.
Handle the bottles very carefully. Let set three or four
more days away from sunlight before using.
ANSWER Mrs. John Fox of Walnutport wanted to
know whether to use dry or fresh corn cobs when mak
ing corn cob jelly. Last week, a reader wrote that she
uses fresh, this week Loretta Kurtz, Allensville, and
others have written that you use dried cobs from shelled
corn, which makes a red-colored jelly. Here is Loretta’s
recipe.
Corn Cob Jelly
8 red corn cobs, washed
Boil for one hour in 3-quarts of water. Strain. Use;
31/a cups corn cob water
1 box Sure Jell (follow directions on box for red rasp
berry jelly)
Small amount of red food coloring to make jelly pink
Fill containers and refrigerate.
dairy farm outside of Mifflintown.
She enjoys sports, biking, hunting,
and being outdoors. Currently her
career plans are to be a DHIA
supervisor with the possibility of
further schooling in the future.
During the evening’s events,
which were sponsored by the
Juniata County Dairy Promotion
Committee at the Walker Grange,,
the Dairy Maids en f
Traci Saner, and Kristel Stanton
were recognized for their role in
promoting the dairy industry. For
mer dairy princesses were inrtro
duced, and those present told the
audience about their jobs and fam
ilies along with other items of
interest since the years of their
reign.
Adamire presented an entertaining
and educational skit Melissa also
answered an impromptu question.
Melissa presented the June
Baby Gift Award to Mr. and Mrs.
William Wenrich of Thompson
town for having the first baby bom
in June to a Juniata County
resident.
Two Juniata County farms were
sei 't to ie- eive the Dairy of
Distinction Award for their attrac
tive and well-kept dairy opera
tions. This year’s recipients
included the Norman Love family
of East Waterford and the Sam
Shearer family of Port Royal.
The Dairy Princess Pageant
came to a close with the milk toast
led by Master of Ceremonies
George Settlemoyer followed by
the presentation of gifts to the new
dairy princess. To end the even
ing, everyone enjoyed a “Create
Your Own” Sundae Bar.
Peachy
Eating
(Continued from Page B 6)
FREEZER JAM
3 cups mashed peaches
3 tablespoons lemon juice
S cups sugar
1 box powdered pectin
1 cup water
Prepare peaches and mix with
lemon juice and sugar. Let stand
20 minutes, stirring occasionally.
Combine powdered pectin with
water; boil 1 minute, stilting con
stantly. Add pectin to peach mix
ture. Stir about 2 minutes. Pour
jam into half-pint freezer contain
ers until set. Store in freezer.
Makes 4 to 6 half-pint containers.
NJ Peach Promotion Council
PEACH CRUMB PIE
Crust for 10-inch pie
2 cups flour
A teaspoon salt
3 tablespoons milk
2 teaspoons sugar
Vi cup oil
Combine ingredients in bowl
and mix with spoon. Press two
thirds of dough mixture into bot
tom of pie plate. Reserve one third
for topping.
Filling:
8 peaches, sliced
2'A tablespoons flour
Vj cup sugar
'A teaspoon salt
1 teaspoon lemon juice
'A cup brown sugar
Mix together all ingredients
except brown sugar. Pour mixture
into prepared pie shell. Sprinkle
with brown sugar and dot with but
ler. Crumble remaining one-third
of crust dough on top. Bake at 425
degrees for 50 minutes. Cool
before serving.
Kathleen Benton
Atco, NJ
SINFUL PEACH PIE
4 peaches
Vi cup nonfat dry milk
1 envelope unflavored gelatin
% teaspoon vanilla
1 tablespoon lemon juice
'A cup water
2 packets artificial sweetner
Soften gelatin in '/ cup water;
meanwhile, line 8-inch pie pan
with 2 sliced peaches. Finely dice
remaining peaches; set aside. Add
V* cup boiling water and dry milk
to softened gelatin; beat 5 minutes
at high speed. Stir in lemon juice,
vanilla, sweetener and diced
peaches: pour mixture over sliced
peac os. Chill.
Maple Lawn Farms
New Park