88-Lancaster Farming, Saturday, July 27, 1991
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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 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 Barb Minich of Shermansdale would
like a recipe for tuna casserole that contains Monterey
Jack cheese, pimento, and Bisquick.
QUESTION Loretta Zimmerman of Manheim
would like a recipe for tomato sauce that tastes like that
used by Chef Boyardee Raviola.
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 Hazee Few of Keymar, Md., would
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 Roland G. Kamoda, Monongahela,
would like to know what one uses to grate horseradish.
He would also like to know where to mail order jalapano
hot peppers and how to make a good hot sauce.
QUESTION A Millmont reader would like a recipe
for vegetable lasagna.
QUESTION Mrs. C.M. Haas, Monocacy Station,
wants a recipe for sweet potato biscuits that tastes like
those served at English’s in Maryland.
QUESTION Catherine Shearer of Greencastle
would like a bread recipe that is baked in wide-mouth
pint jars.
QUESTION Betty Pierce of Ephrata is interested in
a recipe for Hoppin’ John, which she believes includes
rice and peas.
QUESTION Carla Histand of Charlottesville, Va.,
would like a recipe for macaroni salad that tastes like
that from Shady Maple Farm Market. She writes that the
salad is a hit in her family. Since they moved to Virginia
they can no longer purchase it.
QUESTION Dorothea R. Coverdale, Harrington,
Del., would like the recipe for Zucchini Rings that
appeared in the paper last summer. She also would like
the recipe for freezer corn that a woman by the name
Delores who submitted last year.
QUESTION Anne Fenley, Perkasie, would like a
recipe for Philadelphia cheese steak hoagies.
QUESTION A Lancaster reader would like some
one to sell her home-canned peaches and home-frozen
corn.
QUESTION Esther Burkholder, New Providence,
wants a recipe for pickled jalepano peppers.
QUESTION Barb Gayman, Chambersburg, would
like a recipe for orangeade made from orange juice con
centrate or fresh oranges.
QUESTION The Home On The Range column
will soon be featuring recipes for healthy eating. If you
have a recipe or have methods you use to adapt regular
recipes to make them healthier, please send them to us.
QUESTION Loretta Baner would like an oatmeal
raisin cookie recipe without sugar. Last year the recipe
appeared in the recipe section. I made it and everyone loved
it. Since then I have misplaced it.
ANSWER Liquid whole eggs with no additives are
now available at Willow Valley Market, Lancaster.
Cook’s
Question
Corner
ANSWER Tina Forry requested a recipe for salt
dough pies. Thanks to Susan Brechbill, Lincoln Univer
sity, for sending an answer.
Salt Sculpture Dough
2 cups flour
2 cups salt
1 cup water
Combine flour and salt in a bowl. Mix well with a
spoon. Add water a little at a time, mixing as you pour to
form a ball. Knead 7 to 10 minutes until it is smooth and
firm. Keep in a plastic bag to keep it from drying out. For
each 1 /< -inch thickness, bake at 325 to 350 degrees for
30 minutes or until golden brown.
ANSWER James Coffey of Elkton, Md., wanted to
know how to can sugar pod peas. Thanks to Mrs. Ann M.
Kramer, Newmanstown, for sending a recipe that her
family enjoys. Coffey would also like a recipe to can
sweet and sour sugar pod peas, for which we did not get
an answer.
Canning Peas, Sugar Peas, Snap Peas
14 pounds fresh peas is needed per canner load of 7
quarts or 9 pounds for pints. A bushel weighs 30 pounds
and yields 12 to 20 quarts, an average of 2 fresh pounds
per quart.
Select filled but tender crisp pods. Discard diseased
pods. Wash, snap off ends.
Raw pack: Pack raw pods tightly into clean jars to
within 1 inch of top. Add 1 teaspoon of salt per quart, if
desired. Add fresh boiling water, leaving 1-inch heads
pace. Adjust lids and process in pressure canner. Pints -
20 mintes at 10 pounds pressure. Quarts -25 minutes a
10 pounds pressure.
ANSWER Linda Beiler of Ronks requested a
recipe for homemade energy bars using carob as the
topping. Thanks to Laurie Donaldson, Stewartstown, for
sending a recipe.
Hi-Energy Bars
1 cup uncooked, old-fashioned rolled oats
Vi cup coconut shreds
% cup wheat germ
Vs cup sunflower seeds
1 tablespoon sesame seeds
Vi cup honey
1 tablespoon honey
1 tablespoon oil
1 tablespoon cold water
Vi cup almonds, slivered
% cup raisins *
In large bowl, mix oats, coconut, wheat germ, sun
flower seeds, and sesame seeds. Combine honey and
oil and add to dry ingredients and mix well. Add water, a
little at a time, until mixture is crumbly.
Pour mixture into shallow baking pan lightly brushed
with oil. Spread evenly to edges. Bake in oven, stirring
every 15 minutes about 1 hour. Add almonds and bake
until mixture is light brown and dry. Cool, add raisins. (At
this point, mixture can be used as cereal).
In mixing bowl, combine 2 cups of above with 2 eggs.
Spread on cookie sheet into 6xB-inch shape that is
/« -inch thick. Press firmly. With sharp knife, cut into
bars.
Bake 20 minutes in 300 degree preheated oven. Cool
and break apart. Wrap individually and store in covered
container.
ANSWER Grace Ikeler, Bloomsburg, requested
instructions to make beef jerky. Thanks to Barb Gay
man, Chambersburg, for sending a recipe.
Beef Jerky
3 pounds lean beef, round, sirloin, etc.
1 teaspoon onion powder
1 teaspoon garlic powder
'A teaspoon pepper
'A cup Worcestershire sauce
% cup soy sauce
4 tablespoons catsup
'A teaspoon hickory smoke salt
Blend seasonings and pour over raw meat that has
been sliced into strips about VI -inch thick. Marinate in a
tightly-covered container in the refrigerator for 1 to 2
hours, stirring several times to make sure all meat is
marinated. Place meat single layer on trays of food
dryer. Dry on high (140 degrees) for approximately 10 to
12 hours. (Dry means no moisture in meat and it cracks
without breaking when folded).
I then freeze it to prevent spoilage, and it’s ready to eat
right from the freezer.
I have not tried oven drying, but understand that it can be
done by placing meat on racks single layer in a 150 degree
oven for 10-12 hours. Keep oven door open a small crack.
Place foil on bottom of oven to catch drippings.
(Turn to Page B 9)
Canning For The
Diabetic
HARRINGTON, DE Can
ning fruit without sugar All
fruit and fruit juices can be suc
cessfully canned without sugar
writes Dorothea R. Coverdale of
Harrington, Delaware,*for sending
instructions and recipes.
Canning for sugar free diet:
Hot-pack: Preheat fruits over low
heat in small amount of water.
Pack hot fruits and cover with
juice from precooking kettle. Pro
cess according to time table. Raw
pack: Pack fruit raw. Add fruit
juice to within I'A inches of top of
jar. To obtain fruit juice, crush
thoroughly ripe fruit and bring to
boil over low heat. Strain through
clean cloth. Process jars with
water of fruit juice same time as
fruits packed with syrup.
Artificial Sweeteners: Some
artificial sweeteners may be used
in canning and freezing. Check
manufacturer’s recommendations
before using and follow recom
mendations as to use and quantity.
Write to American Diabetics
Association, Inc., 18 E. 48th St.,
New York, New York 10017 for
further information for the
diabetic.
Sugar-Free Freezing Of Fruits
Preparing fruits: Work with a
small amount of fruit at a time to
allow for quick handling and
prompt freezing. Wash the fruit in
cold water, and if necessary, wash
a second time, but always handle
it gently. Never allow fruit to
stand in water. Lift from the water
and drain. When fruit is drained
well, remove stems from berries;
pits from cherries, plums, apri
cots, peaches and prunes, and peel
from apples, peaches and pears.
Peaches and apples can be sliced
or cut into halves or quarters.
Strawberries are sometimes sliced
or crushed. To prevent discolora
tion after peeling, place apples,
apricots, peaches and pears in cold
water and lemon juice 1 gallon
water and 3 tablespoons lemon
juice or use Ascorbic Acid mix
ture following manufacturers
directions. Do not allow them to
stand in the solution any longer
than necessary. Drain well before
packing. Sprinkle dry ascorbic
acid over peaches, pears, pineap
ple, apples and apricots. Pack all
fruits in jars to within 1 inch of
top. Put on cap, screw band tight.
Freeze immediately.
Peach Jam
1 quart peeled peaches
3 to 4 teaspoons artificial
sweetener
2 tablespoons lemon juice
1 box powdered pectin
Crush peaches in saucepan. Sir
in lemon juice, powdered pectin
and artificial sweetener. Bring to
boil and boil 1 minute stirring con
stantly. Remove from heat. Con
tinue to stir 2 minutes. Pour into
sterilized half-pint jars to within
'A inch of top. Put on cap, screw
band tight. When cool, store in
refrigerator. Yield: 2'A half pints.
Strawberry Jam
1 quart cleaned strawberries
3 to 4 teaspoons artifical
sweetener
1 box powdered pectin
1 tablespoon lemon juice
Crush strawberries in saucepan.
Stir in lemon juice, powdered pec
tin and artificial sweetener. Bring
to boil and boil 1 minute stirring
constantly. Remove from heat.
Continue to stir 2 minutes. Pour
into sterilized half-pint jars to
within 'A inch of top. Put on cap,
screw-band tight. When cool,
store in refrigerator. Yield: I'h
half pints.
(Turn to Page B 9)