88-Lancaatar Fanning, Saturday, October 12, 1991
S Cook’s
Question
Comer
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 Loretta Zimmerman of Manheim
would like a recipe for tomato sauce that tastes like that
used by Chef Boyardee Raviola.
QUESTION Anne Fenley, Perkasie, would like a
recipe for Philadelphia cheese steak hoagies.
QUESTION Nancy VanCott, New Milford, is look
ing for a craft recipe called Mexican bread dough that
uses seven ingredients. It is used to sculpture delicate
looking flowers, which harden.
QUESTION C.L. Wilson of Silver Spring, Md.,
would like the recipe for whole wheat bread that
appeared on Pillsbury’s whole wheat flour bag about 25
to 30 years ago.
QUESTION Frances Keith, Oxford, would like a
recipe for barbecue sauce, often used by organizations,
that is sprayed on rather than brushed on.
QUESTION Fay Leslie, Woodstown, N.J., would
like a recipe for old-fashioned horehound candies made
from the herb.
QUESTION Melanie Jones, Annville, would like a
recipe for fluffy, buttery 3-inch Southern biscuits. She
has tried many recipes and nothing comes close.
QUESTION Melanie Jones, Annville, would like a
recipe for a creamy, white rice pudding similar to
Laudermilch Foods rice pudding.
QUESTION Melanie Jones. Annville, would like
recipes for low sugar jams, butters, applesauce, and
other items to can.
QUESTION Barbara Gaugler, Mansfield, would
like a recipe for canning garden salad mix like Hetty Fair
brand. It has cauliflower, carrots, onions, olives, celery,
and peppers. It is on the hot side.
QUESTION C.L. Wilson, Silver Spring, Md.. can
no longer find Bird’s Eye frozen Spanish rice. She would
a recipe for it.
QUESTION Ruth Ann Zeiset, Manheim, said that
she tried the recipe for sweet potato biscuits from Iris
Givens. Although they were delicious, they only raised
to a Vi -inch thickness. Is this the way they should be or
should the baking powder be 3 tablespoons instead of 3
teaspoons?
QUESTION Regina Bauer would a recipe to can
catsup that has the consistency of store-bought catsup.
Her recipe doesn’t stick to French fries.
QUESTION Regina Bauer would like a recipe for
hoagie spread, a hot pepper relish used on deli subs.
QUESTION A Greencastle reader wants a recipe
for bean salad that uses all kinds of beans such as green
beans, wax beans, butter beans, sliced onion and green
pepper.
QUESTION A Greencastle reader wants a recipe
for boiled apple dumplings that has a piece of dough
wrapped around the apple and then boiled.
QUESTION Nancy Kramer, Newmanstown, would
like low cholesterol and low sodium recipes for
restricted diets.
QUESTION Karen Boyd, Mertztown, would like
recipes to can sweet potatoes in quail jars.
QUESTION— ASiIver Spring, Md., reader would like
to know how to plant and grow citron. Does it grow in
Pa.? Does the Lancaster Farmer’s Market sell fresh cit
r o n ? ..
QUESTION Laura Bean, Hollywood, Md., would
like a recipe for cinnamon cookies. She said the recipe
appeared on the back of a McCormick cinnamon can
sometime between 1955 to 1960. It contained only a few
ingredients. It had nuts and the cookie balls were rolled
in cinnamon and sugar before they were baked.
ANSWER Mrs. A. Sherman, Horse Valley,
requested a recipe for sawdust pudding. Thanks to
Silver Spring, Md. reader, who writes that what some
people call sawdust pudding is just plain good old
American com meal mush eaten by us down home
folks. Natives of Corsica, Northern Italy and some in
France call this dish pudding, Polenta, and it differs from
com meal mush because of different flavoring. It can be
eaten cold. Also thanks to a Maryland Montgomery Co.
reader for sending a recipe that she adjusted to use pur
chased products rather than making it from scratch as
she said the directions would take a whole newspaper
page to write.
Polenta With Tomato Sauce
2 cups water
Vi cup small diced salt pork
1 garlic clove
2 tablespoons olive oil
Vi can tomato paste
1 quart can tomatoes with juice
Pinch sugar
Pepper
Salt
Vi teaspoon dry oregano
2 leaves fresh basil
1 cup com meal
1 quart boiling water
1 teaspoon salt
In small saucepan, place diced salt pork in 2 cups
water, bring to a boil and boil 5 minutes. Drain the salt
pork, discarding the liquid. Slice large garlic clove in
half, add salt pork, put in skillet containing 2 tablespoons
hot olive oil. Cook mixture until garlic is lightly browned,
add tomato paste, fry 2 minutes constantly stirring; add
tomatoes with juice, sugar, salt, and pepper to your lik
ing. Barely simmer about an hour. Remove garlic pieces
and strain sauce. Put strained sauce into non-reactive
saucepan, add oregano and fresh basil, continue cook
ing sauce on a low simmer until cornmeal is finished. Do
not cook dry add more water if needed.
Stir cornmeal into saucepan with 1 quart boiling
water; add 1 teaspoon salt and cook until cornmeal is a
thick mush, about 30 minutes. Divide the polenta into
four soup bowls and top with tomato sauce.
Sawdust and Woodchip Pudding
Bake 1 box yellow cake mix as directed on package.
Set aside and cool completely. Break cake into small
pieces (wood chips).
Place 'A to 1 cup pignolia nuts (pine nuts) in
ungreased skillet and toast lightly. Remove from skillet
and cool. Take one-half of the cold pignolia nuts and
finely grind them (sawdust).
Make your favorite chocolate, strawberry, lemon and
butterscotch pudding. When made, use afew whole pig
nolia nuts and stir into pudding.
Layer the bottom of your serving bowl with some
warm pudding mixture. Quickly add a layer of wood
chips (cake pieces) and top with remaining pudding
(may make more layers but top with pudding layer).
Cover top with whipped cream or topping. Sprinkle top
with some finely ground sawdust (pignolia nuts). If not
using whipped topping, make little sawdust pieces
(grate pignolia nuts) on each serving.
ANSWER Florence Middleton, Charlotte, Hall,
Md., requested a recipe for Hellmann's mayonnaise
banana cake. Thanks to a reader for sending the follow
ing recipe.
Banana Cake
2 cups sifted flour
1 cup granulated sugar
14 teaspoon salt
1 teaspoon baking soda
Vi cup water
114 teaspoons vanilla
1 cup ripe, mashed bananas
% cup mayonnaise
Sift together dry ingredients. Add remaining ingre
dients. Beat about 2 minutes. Pour batter into 1 9-inch
square pan or 2 8-inch round pans. Bake 30 to 35
minutes at 350 degrees.
ANSWER Dorothea R. Coverdale, Harrington,
Del., wanted the recipe for freezer corn that a woman by
the name of Delores submitted last year. Thanks to
Joan Milliken, Honey Grove, for sending the recipe.
1 gallon corn, cut from cob
1 quart water
4 teaspoons salt
1 cup sugar
1 stick butter, melted
Cook slowly for 10 minutes. Stir often to prevent
scorching. Cool, put in freezer containers and freeze.
Freezer Corn
(Turn to Pag* B 9)
Harvest
Breads
(Continued from Pago B 6)
ALL SEASON BREAD
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
'A teaspoon baking powder
11 A teaspoons ground cinnamon
V* cup chopped nuts
3 eggs
2 cups sugar
% cup vegetable oil
2 teaspoons vanilla
1 8-ounce can crushed
pineapple
2 cups prepared fruit or
vegetable
Combine flour, baking soda,
salt, baking powder, cinnamon,
and nuts; set aside.
Beat eggs lightly, add sugar, oil,
and vanilla; beat until creamy.
Drain pineapple.
Stir in pineapple and prepared
fruit; add dry ingredients, stirring
only until moistened.
Pour into 2 well-greased and
floured loaf pans. Bake at 350
degrees for 1 hour or until tooth
pick inserted into center comes out
clean.
*Applc bread: Peel, core and
shred 2 cups apples
‘Sweet potato bread: Peel and
shred 2 cups sweet potatoes.
Reserve 1 tablespoon of the
pineapple juice to add to batter.
‘Carrot bread; Peel and shred 2
carrots to make 2 cups. Reserve 1
tablespoon pineapple juice to add
to batter.
‘Zucchini bread: Shred zuc
chini to make 2 cups. Add 1 cup
raisins to batter. Don’t drain
pineapple.
Regina Bauer
Whiteford, Md.
POPPY SEED BREAD
'A cup soy oil
4 eggs
1 cup boiling water
1£ cup poppy seeds
1 lemon cake mix
1 package instant lemon
pudding
Mix ingredients. Pour into two
bread pans and bake at 3SO degrees
for 40 to 60 minutes.
SAVORY AUTUMN
VEGETABLE STRUDEL
4 slices bacon
2 cups coarsely chopped purple
or green cabbage
1 cup shredded carrot
'A cup chopped onion
1 large garlic clove, minced
1 cup shredded zucchini
Vi teaspoon thyme leaves
'A teaspoon salt
'/• teaspoon pepper
1 4-ounce package hot roll mix
1 cup water, lukewarm
2 tablespoons butter, softened
1 egg
1 egg, beaten
Sesame seed
In large saucepan over medium
heat, cook bacon until crisp; drain.
Crumble and set aside. Reserve 1
tablespoon bacon drippings in pan.
In same saucepan over medium
heat, cook and stir cabbage, carrot,
onions, and garlic until crisp
tender. Remove from heat Stir in
reserved crumbled bacon, zuc
chini, thyme, salt, pepper, and
cheese. Set aside.
Grease large cookie sheet In
large bowl, combine flour mixture
with yeast from foil packet. Stir in
hot water, butter, and 1 egg until
dough pulls away from sides of
bowl. Turn dough out onto lightly
floured surface. With greased or
floured hands, shape dough into
ball. Knead dough for 5 minutes.
Cover, let rest 5 minutes.
(Turn to Pag* B 9)