88-Lancaster Fanning, Saturday, January 18, 1992 H Cook’s Question lyrtpa/ 8 Corner 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 Marian Mosemann, Lehighton, would like jam and jelly recipes for ground cherries and for American persimmons. QUESTION James Everich, Allentown, N.J., would like a recipe for cheese stuffing. QUESTION Eva Burrell, Glen Gardner, N.J., would like help with the recipe called “Believe It or Not Bouncing Snowball bouquet.” The recipe appeared sev eral years ago in this column. It uses citric acid crystals and baking soda to make mothballs bounce in a center piece. Unfortunately, the recipe that Eva has does not work. I recall that some others reported difficulty with the recipe. Someone said the reason was that today’s mothballs are missing an ingredient that was formerly in the old style. I think the solution was mailed to us, but I can’t find the answer in our files. Does anyone know the solution? QUESTION Christine Rudolph, New Oxford, would like a recipe for pork bologna without beef. She would like the smoking temperatures and times, if possible. QUESTION G. Snyder, Mechanicsburg, would like a recipe for Peanut Butter Nougats that taste like those made by Archway. QUESTION Alice Christensen, Boothwyn, would like a recipe for chicken coating similar to Shake and Bake. QUESTION Lori Good, Ephrata, would like recipes to use in fondue pots. QUESTION Andrea Martin, Hagerstown, Md., would like recipes for casseroles. ANSWER Marie Zawislak, Rahway, N.J., requested a recipe for Monkey Bread. Thanks to Trisha Simmons, Mt. Solon, Va., and to Cheryl Miller, Hallem, for sending similar recipes. Monkey Bread 4 refrigerated cans buttermilk biscuits 2 teaspoons cinnamon 1 cup sugar '/ 2 cup margarine 1 cup brown sugar Generously grease a tube pan. Cut each biscuit into four pieces. Drop the pieces into cinnamon and sugar mixture: toss together in a plastic bag until pieces are thoroughly covered. Drop half the biscuits into tube pan, layering them. Heat margarine and 1 cup brown sugar together in saucepan; boil until mixture is slightly thick. Drizzle mixture over pieces of biscuits in tube pan. Add remaining pieces of biscuits and drizzle with butter and sugar mixture. Bake at 350 degrees for 35 minutes. Let stand to cool for 10 minutes. Turn bread out on plate. Pinch off pieces. Do not cut. Contributor usually places the tube pan on top of a pizza pan during baking because the mixtures runs sometimes. This makes cleanup easier. 4 packages refrigerator biscuits 1 3 /i cups sugar 1 teaspoon cinnamon 1 '/* sticks butter, melted Cut biscuits into quarters. In plastic bag, place sugar and cinnamon, shake to mix. Drop each biscuit quarter into bag and shake to coat. Using an ungreased bundt or tube pan, drop coated biscuits in and pour butter over top. Extra cinnamon and sugar can be sprinkled on top. For variety, add a cup of your favorite chopped nuts or raisins to bag before shaking. Bake at 350 degrees for 45 minutes. After removing from oven, immediately flip over on plate to cool. Monkey Bread ANSWER—■ In answer to Jean Delp, Salem, N.J., for the deep-fried cookie recipe, Dorothy Ostrowskl, Vala tie, N.Y. sent several that she has since her husband is Polish. Chrust-Faworkl Beat 7 to 10 minutes until mixture is thick; 4 egg yolks 1 whole egg 'A teaspoon salt Beat in small amount at a time: 'A cup confectioners sugar 2 tablespoons rum 1 teaspoon vanilla extract Fold in: 1 % cups flour Roll dough until V» -inch thick. Cut 5x2-inch strips to make a 2-inch slit and pull end through. Fry in deep fat at 350 degrees until golden. Sprinkle with confectioners sugar. Makes about 2’/* dozen. Chrusclke Beat until lemon colored: 8 egg yolks ’/«teaspoon salt 3 tablespoons sugar Add and beat 2 minutes: 1 cup sour cream 1 teaspoon rum extract Add gradually: # ’/* teaspoon baking powder 3 to 4 cups flour Turn on floured surface, knead 15 minutes. Divide dough in half; cover with towel to prevent drying. Roll other half to % -inch thick, cut into 2x4-inch strips. Make a slit in center, pick up and pull one end through slit. Repeat. Fry in deep fat at 350 degrees until golden brown. Drain on paper towels. Sprinkle with confectioners sugar or drizzle honey on top. Tips For Nursing Home Visits UNIVERSITY PARK (Centre Co.) How long has it been since you visited a relative or friend in a nursing home? Probab ly not too long since the holidays have just passed. Nursing home residents usually receive more vis its, cards and gifts at holiday times than the rest of the year. But what about the rest of the year? Resi dents enjoy company and mail all year long. The problem is people tend to get caught up in day-to-day activities and put off making nurs ing home visits. There are many reasons why folks put off visiting. Some people don’t go because they are too busy, don’t have the time, or work odd hours. If you are one of these people send a note, picture, funny card or flowers to let them know you care. Others don’t visit because they don’t know what to say or what they can do when they visit They don’t know how to stay connected and actively involve the nursing home resident in their life. Debra Bryant, Wayne County Extension Director, offers these ideas and suggestions from Dr. Barbara Davis, Penn State Aging Specialist, for keeping involved with your family member or friend. Activities that provide oppor tunities for touch and loving contact • A backrub or gentle arm and leg massage relieves discomfort caused by immobility and lack of exercise. Just rubbing the skin with body lotion is very soothing. • Give a manicure. Clean, file, and trim the nails of both feet and hands. Bring along a file, clippers, lotion and a pan for soaking the feet Many women enjoy having their nails polished. • Residents often spend a great deal of time in bed or in wheel chairs. Staff can show the family how to help the resident with arm, leg, or finger exercises to maintain flexibility and function. If possi ble, take the person for a walk up and down the halls or around the grounds. Activities to break the boredom and routine of institutionalized living: • fake the resident out for a drive or to sit outside on a nice day. • Bring things from home that are familiar or that provide new and interesting topics of conversa tion. For example, children can bring pictures or other items made in school. Bring photos from fami ly get-togethers, old picture albums, or craft items being work ed on at home. • Have a meal together. Family members can make arrangements with staff to eat with the resident in the dining room or to take their relative out for a meal. The family can bring the person’s favorite meal. Fresh fruit is especially appreciated. Many people would enjoy an occasional glass of wine or beer, but families should check with staff to make sure there are no medication interactions and whether a doctor’s order is required. Where diet restrictions are involved, the dietician can usually find ways to allow special food items by making substitu tions in other meals. Activities to help residents stay involved in favorite pastimes: • Many people enjoy cooking, but state regulations prohibit their using the facility kitchen. The family may be able to arrange with staff to use an activity room so the resident can prepare a favorite dish. A crock-pot can serve for cooking stews or other meat and vegetable dishes. Sometimes a resident can arrange with staff to mix up a batch of cookies and have the kitchen staff do the actual baking. • Many residents can no longer write letters but would like to keep in touch with old friends. Families can help write letters or mail holi day and birthday greetings cards. • For mote information: An excellent resource for families is the book, What Do I Do? How to Care For, Comfort, and Commune Stews (Continued from Pago B 6) POTATO-BACON SOUP 4 cups peeled, diced potatoes Vi cup sliced green onion Vi cup chopped celery 1 can condensed chicken broth 1 cup lowfat cottage cheese 2 cups skim milk 6 slices bacon, cooked and crumbled 'A teaspoon salt 14 teaspoon pepper Green onion fans, if desired Combine potatoes, green onion, celery, and condensed chicken broth in 3-quart saucepan; bring to boiling. Cover, simmer 15 minutes or until vegetables are tender. Remove 1 cup vegetable mixture; set aside. Place one half of remain ing vegetable mixture and 'A cup cottage cheese in blender contain er, cover. Puree until smooth. Pour into a 3-quart saucepan. Repeat with remaining vegetable mixture and cottage cheese. Stir in milk, bacon, seasonings, and reserved vegetables. Heat through, but do not boil. Serve immediately garn ishing each serving with an onion fan. Carrie Bryant Wayne Co. Dairy Princess HAMBURGER VEGETABLE SOUP 1 quart potatoes 1 quart carrots 1 quart green beans 1 quart com 1 quart celery 1 quart onions 1 quart alphabet noodles, optional '/< cup butter 6 or 7 quarts tomato juice 3 pounds hamburger 'A cup brown sugar Fry hamburger; add onions and brown sugar. Cook vegetables and alphabets with salt until almost tender. Mix everything together and at this point cold pack for 2 hours or continue cooking until vegetables are done. Serve with crusty bread. Freezes well for 6 months. Dory Moyer Elysburg TURKEY SHEPHERDS PIE 2 cups cooked turkey 2 cups gravy 2 cups peas and carrots 4 cups mashed potatoes 1 large egg Heat oven to 37S degrees. In saucepan, heat turkey, gravy, peas, and carrots. Pour mixture into S-quart casserole dish. Beat mashed potatoes to soften; add egg and continue to beat until thor oughly mixed. Spoon over turkey mixture. Bake for 25 to 30 minutes or until top is slightly golden. Let stand 5 minutes before serving. BJ. Light Lebanon With Your Nursing Home Elder, by Katherine Karr. (Haworth Press, 12 West 32 St., New York, NY 10001) * Dairy production accounts for over 40% ($1.3 billion) of all income derived from agriculture, PA’s largest industry, and is the largest segment of that industry. Over 56,000 Pennsylvania resi dents are employed in the dairy industry. The industry exports dairy products valued at over $26.7 million.
Significant historical Pennsylvania newspapers