88-Lancast«r Fanning, Saturday, August 3, 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 arid 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 Blsquick.
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—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 of
Delores 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 jalepeno peppers.
QUESTION Barb Cayman, 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.
QUESTION Beverly Fishel, Williamsport, would
like a recipe tor zucchini drop cookies.
QUESTION Ruth Ann Gibble, Roaring Branch,
would like a recipe for salsa that is similar to the flavor of
Frito Lay, medium.
QUESTION Hannah King would like a recipe to
make lollipops.
QUESTION A Virginia reader said that a recipe for
Lo-Cal chicken gravy sent in by Betty Light did not spe
cify the amount of cornstarch to use. Betty, please the
Cook’s
Question
Comer
QUESTION Cindy Stahl, Litilz, would like recipes
for quick-to-fix packed lunches that are not the same old
sandwich and banana type. They must be nutritious,
tasty enough for a preschooler and diet-minded as well.
They may not be messy or require refrigeration.
QUESTION Cindy Stahl, Utitz, would like an easy
recipe to make duck that does not taste greasy.
ANSWER Mrs. C.M. Haas, Monocacy Station,
wanted a recipe for sweet potato biscuits that tastes like
those served at English’s in Maryland. Thanks to Cindy
Stahl, Utitz, for sending one that is printed in a cookbook
called “Sweet Potato Recipes by Homemakers of Virgi
nia’s Eastern Shore.”
Sweet Potato Rolls
1 package dry yeast
1 Vi cups warm water
% cups sugar
1 % teaspoons salt
% cup liquid shortening
2 eggs
1 cup lukewarm mashed sweet potatoes
7 to 7'/a cups flour
In mixing bowl dissolve yeast in warm water. Stir in
sugar, salt, shortening, eggs, potatoes, and half the
Dour. Mix in remaining flour until dough is easy to
handle. Turn onto lightly floured board. Knead until
smooth, about 5 minutes, adding extra flour, if needed
as you go. Place greased side up in greased bowl. Cov
er with plastic wrap. Refrigerate for 2 hours (dough will
double). Take out amount you are going to use. Roll out
to V* -inch thick and cut with small floured tumbler. Let
rise until light, about 1 hour. Bake 15 to 20 minutes at
400 degrees. Yields approximately 3 dozen rolls,
depending on size of tumbler.
ANSWER Catherine Shearer of Greencastle
requested a bread recipe that is baked in wide-mouth
pint jars. Thanks to Cindy Stahl, Utitz, for sending direc
tions. She writes that any quick-bread recipe can be
used. Follow the directions for mixing the quick bread.
Grease wide mouth jars. Fill jars to halfway with batter.
Place jars on a cookie sheet and bake until knife comes
out clean. Remove one jar at a time from oven. Place
wax paper circle on top hot bread. Fit lid inside ring and
screw into hot jar. Immediately, turn jar upside down.
Repeat this procedure for each jar of bread. The heat of
the bread creates a vacuum and seals the jar. The wax
paper circle keeps the bread from sticking to the lid
when the jar is turned right-side up. Before storing,
check each lid for a correct seal. Unsealed jars should
be kept in the refrigerator to be eaten immediately. Seal
ed jars may be stored in freezer or with other home
canned foods. Bread will keep indefinitely, but it is
always wise to check for signs of mold or spoilage
before eating any home canned foods.
ANSWER Here are two blueberry recipes sent in
by Nancy Kramer of Newmanstown.
Blueberry Bread Pudding
2 tablespoons margarine
4 eggs, beaten
214 cups milk
V* cup sugar
2 tablespoons lemon juice
8 cups French or Italian bread cubes
2 cups fresh blueberries
Melt margarine in a 13x9x2-inch pan. Set aside.
Combine next 4 ingredients in a large bowl, beat well.
Add bread cubes. Let set 5 minutes. Fold in blueberries.
Spoon into prepared pan. Bake at 350 degrees until
lightly browned and puffed. Serve warm with a custard
sauce or whipped cream. Serves 10.
Orange-Blueberry Muffins
1 cup uncooked oatmeal
1 cup orange juice
3 cups flour
4 teaspoons baking powder
3 eggs, beaten
1 teaspoon salt
'A teaspoon baking soda
1 cup sugar
1 cup vegetable oil
VA cups fresh or frozen blueberries
Topping:
Vt cup chopped nuts
'A cup sugar
1 teaspoon cinnamon
Combine oatmeal and orange juice, set aside. In
large bowl, combine flour, baking powder, salt, baking
soda, and sugar. Make a well in center and add oatmeal
mixture, oil, and beaten eggs. Stir only until moistened.
Carefully fold in blueberries. Spoon batter into greased
muffin cups, filling 3 A full. Combine nuts, sugar, and cin
namon. Sprinkle over muffins and bake at 400 degrees
for 15 minutes or until muffins test done. Remove from
tins and serve warm if desired. Makes 24 muffins.
Tomato
Ideas
(Continued from Page B 6)
SALSA
4 cups peeled, cored, chopped
tomatoes
2 cups seeded,' chopped long
green peppers
1 cup seeded chopped hot pep
per (chili or jalapeno)
V* cup chopped onion
V/i teaspoons salt
2 cloves garlic, minced
I'A cups cider vinegar
Combine tomatoes, peppers,
onions, salt, garlic, and vinegar in
a large heavy kettle. Bring mixture
to a boil. Reduce heat and simmer
20 minutes. Pour into hot jars, cap
and process 30 minutes in boiling
water bath. Be sure to drain toma
toes well fora nice thick salsa. Any
combination of hot peppers will
work. Let your creative streak go
wild. It is no fail!
Carol Grove
Somerville, VA
FAMILY-SIZE BRUNSWICK
STEW
2 (3-pound) broiler-fryers or 2
(4-pound) stewing chicken
1 pound salt pork, sliced thin or
chopped
2 quarts freshly cut com
5 quarts sliced peeled tomatoes
1 quart diced peeled potatoes
2 quarts lima beans
2 medium onions, chopped
2 medium onions, chopper
'/« teaspoon ground red pepper
or 1 medium pepper pod
Salt and pepper, to taste
Cut up chicken. Cover with
water in heavy kettle; cook until
meat falls away from bone, adding
water if necessary.
Add salt pork. Add vegetables
and seasonings. Simmer slowly
until tender, and mixture is thick
and weO blended. Remove pepper
pod, if used. Serve hot. Makes IS
to 20 servings.
Anne Fenley
Perkasie
HEARTY VEGETABLE SOUP
2 tablespoons butter
I pound hamburger
1 cup diced carrots
1 cup diced potatoes
A cup diced onions
I'A cups chopped celery
1 teaspoon salt
'A teaspoon pepper
1 teaspoon seasoned salt
2 or 3 cups milk
'/i cup flour
2 cups tomato juice
Melt butter and brown meat; add
onions. Stir in remaining ingre
dients except flour and milk.
Cover and cook slowly until
vegetables are tender. Combien
flour and 1 cup milk. Add remain
ing milk and heat, stirring fre
quently. Do not boil again. This
soup can be frozen.
Hettie Sensenig
In Asia, milk is a prestige drink
symbolizing the new values of a
consumer society. Middle class
people in Japan, Indonesia, Singa
pore and the Philippines are
eagerly drinking the protein-rich
fluid. And, in Thailand, the govern
ment actively encourages local
milk production.