88-Lancastar Farming, Saturday, August 17, 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 Margaret Shaud, Columbia, would
like to know how to make goatmilk candy that tastes like
taffy in vanilla, chocolate, and strawberry flavors. If we
do not receive an answer to this request within the next
week, we will assume no one knows the answer.
ANSWER Roland G. Kamoda, Monongahela,
would like to know where to mail order jalapano hot pep
pers and how to make a good hot sauce.
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 Razee 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 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 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 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 Cindy Stahl, Lititz, would like recipes
forquick-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, Lititz, would like an easy
recipe to make duck that does not taste greasy.
QUESTION Mrs. Spamer, Perry Hall, Md., would
like to know where she can purchase fresh hominy.
QUESTION— Ginny Atkinson, Bridgeton, N.J. would
like a recipe for making Italian Ice and sorbet.
QUESTION Betty Stevenson, Tionesta, would like
basic recipes that use items from the farm such as milk,
eggs, meat, and vegetables. Submit recipes using basic
staples for an upcoming Home On The Range column
on Basic Recipes
QUESTION Florence Middleton, Charlotte Hall,
Md., would like the recipe for the starter and ingredients
for Friendship Cake.
QUESTION Mrs. Roy Burkholder, Chambersburg,
would like recipes for spaghetti squash.
QUESTION Kelly Weaver, Fredericktown, desp
erately needs the recipe that was published several
months ago for Russian Torte that had yeast in the
dough and a layer of nuts and apricots.
QUESTION Linda Murphy would like a recipe for
Popeye’s red beans and rice
QUESTION Sue Eshbach, Pequea, would like a
recipe for cheesecake make with a low-fat cheese.
ANSWER—RoIand Kanoda wanted to know how to
grate horseradish. Thanks to an anonymous reader
who wrote that she blends horseradish in a blender or
food processor. You may also use a fine hand grater.
Peel root with potato peeler. Place in blender or food
Cook’s
Question
Corner
Recipes
(Continued from Pag* B 6)
LEMON CHEESE TRIAN-
GLES
Heat oven to 350 degrees. Line
processor with enough white vinegar to moisten. Chop
until fine.
ANSWER—Beverly Fishel, Williamsport, requested
a recipe for zucchini drop cookies. Thanks to Mrs. Roy
Burkholder, Chambersburg, for sending a recipe that
her family really likes.
Mix well:
2 cups granulated sugar
1 cup margarine
2 teaspoons baking soda
2 eggs
Add:
2 cups grated zucchini
Sift together:
4 cups flour
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon salt
Add dry ingredients to first mixture, chill 2 hours or
overnight. Add chopped nuts, dates, or raisins. Drop by
teaspoonful on lightly greased cookie sheets. Bake at
375 degrees for 12 minutes. These are delicious iced
also.
ANSWER Mrs. Jonas Troyer, Wyoming, Del.,
requested recipes for both lemon filling and peanut but
terfilling used in doughnuts. Thanks to Anna Joyce Mar
tin, East Earl, for sending a recipe.
Lemon Filling
Combine 3 /« cup sugar, 2 tablespoons cornstarch and
14 teaspoon salt in a saucepan. Add V* cup water, 2
slightly beaten egg yolks, and 3 tablespoons lemon
juice. Cook and stir over medium heat until thick.
Remove from heat; add 1 teaspoon grated lemon peel
and 1 tablespoon butter.
ANSWER Mr. and Mrs. Alfonso Troina, East
Hanover, NJ, would like a recipe for garlic pickles.
Thanks Anna Joyce Martin, East Earl, for sending a
recipe.
3 cups sugar
2 cups vinegar
2 cups water
2 tablespoons salt
Combine syrup and add to pickles. Slice pickles
V* -inch in quart jars. Add to each jar:
V 2 teaspoon garlic powder or juice
Vi teaspoon dill seed
Add syrup to pickles in jars and seal. Put in canner
and bring to a full boil. Remove from canner. Best if let
set 2 weeks before using.
ANSWER A Millmont reader requested a recipe
for vegetable lasagna. Thanks to Roberta Graham, Boli
var, for sending a recipe.
Vegetable Lasagna
1 10-ounce package frozen leaf spinach
1 head broccoli or use frozen
’/* large carrot, grated
1 large carton ricotta cheese
Mozzarella cheese
4 eggs, beaten in ricotta
’/* pound lasagna noodles, cooked and drained
Add cooked spinach, broccoli, and carrot to ricotta
cheese and beaten eggs; mix well.
Line baking dish with vegetable mixture, a layer of
noodles, and thinly sliced Mozzarella cheese. Continue
layers until ingredients are used, end with ricotta cheese
mixture and cover with Mozzarella cheese. Bake at 350
degrees for about 40 minutes, covered. Uncover and
bake until top is browned. When serving, sprinkle
McCormick garlic-bread mix over top or use Romano
cheese, garlic, and parsley salt.
Contributor writes that she prefers to add the mozzarella
cheese (rfter the the casserole has been in the oven about 15
minutes; otherwise it becomes too brown. The garlic-bread
mix sprinkled over the top realty makes it tasty.
ANSWER A Virginia reader requested the recipe
for Lo-Cal chicken gravy sent in by Betty Light.
Lo Cal Chicken Gravy
1 packet Weight Watchers broth
1 cup water
1 tablespoon cornstarch
Put V* cup water and broth powder in small sauce
pan; bring to a boil. Dissolve cornstarch in V* cup water,
add to broth and bring to a boil until thickened and serve.
Contributor writes that she prefers a light gravy. If you
prefer a thicker gravey. add 1 teaspoon more cornstarch.
8-inch square baking pan with alu
minum foil with foil extending 2
inches on all four sides. Spray foil
lining with non-stick spray and set
aside.
Crust
Sift together in a medium bowl:
ZUCCHINI COOKIES
Garlic Dill Pickles
I'A cups all-purpose flour
2 tablespoons white granulated
sugar
Sugar substitute for 2 tables
poons white granulated sugar
'A teaspoon salt
Add and combine with pastry
blender:
Vlcup reduced calorie
margarine
A teaspoon lemon zest, fresh
Add and work with hands until
dough holds together:
1 tablespoon lemon juice, fresh
Press into bottom of prepared
pan. Bake for 20 minutes.
Topping:
In a medium mixing bowl, com
bine and beat until well blended:
'/i cup white granulated sugar
Sugar substitute fen- 'A cup while
granulated sugar
1 large egg
2 large egg whites
2 8-ounces light cream cheese,
softened
A teaspoon fresh lemon zest
2 tablespoons fresh lemon juice
Pour over baked crust. Return to
oven and bake 30 to 35 minutes
more until set. Cool completely in
pan before cutting. Cut into 2-inch
squares, then cut each square in
half diagonally. Makes 32 trian
gles. 1 triangle has 75 calories, 1
gram protein, 8 grams carbohy-
grams fat, 91 mg. sodium,
and 16 mg cholesterol.
These are fantastic!
CHOCOLATE
APPLESAUCE CAKE
\'A to VA cups sugar
Vi cup butter or margarine
2 eggs
2 cups applesauce
2 cups whole wheat flour
2 to 3 tablespoons cocoa
'A teaspoon salt
I'A teaspoons baking soda
Cream sugar, butter, and eggs.
Add remaining ingredients and
blend well. Place in greased
8x 10-baking pan and sprinkle the
following mixture on top:
4 ounces chocolate chips
2 tablespoons sugar
Vi cup nuts, optional
Bake at 350 degrees for 35 to 40
minutes. Variation; omit topping.
After removing cake from oven,
sprinkle with A cup chocolate
chips and place dabs of peanut but
ter on warm cake. When chocolate
chips are melted, spread evenly.
I don’t think this recipe is low fat
or low sugar, but since it uses
whole wheat flour, it may be a bit
healthier.
Rose Ann Martin
Ephrata
ZUCCHINI-RAISIN
COOKIES
1 cup butter softened
3 A cup honey, warmed
2 eggs
cup sour cream
1 teaspoon cinnamon
1 teaspoon ground cloves
2 cups whole wheat flour
1 teaspoon baking soda
2 cups rolled oats
2 cups raisins
l'/j cups shredded zucchini
Preheat oven to 350 degrees. In
large bowl, beat butter, honey,
eggs, sour cream, cinnamon, and
cloves.
Mix together flour, baking soda,
and mix with liquid ingredients.
Fold in oats, raisin, and zucchini.
Drop by teaspoonful on cookie
sheet. Bake until golden brown
about 10 to 12 minutes. Makes 4
dozen.
Recipe is low-sugar, not low fat,
but delicious.
Janet Oberholtzer
Morgantown
Betty Light
Lebanon