88-Lancaster Farming, Saturday, January 25, 1992
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 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 Lori Good, Ephrata, would like recipes
to use in fondue pots.
QUESTION Andrea Martin, Hagerstown, Md.,
would like recipes for casseroles,
QUESTION Helen B. Henry, Macungie, would like
a recipe for fried noodles like those served with sweet
and sour sauce in Chinese restaurants.
QUESTION Helen Henry, Macungie, would like to
know how to get Cheddar cheese to melt and run on
broccoli instead of hardening.
QUESTION Meg Smith, Frenchtown, NJ, would
like to know how to make good old-fashioned corn
fritters.
QUESTION Meg Smith, Frenchtown, NJ, would
like to know how to make hash browns.
QUESTION—A Lancaster County reader would like
recipes for making spinach noodles, tomato noodles or
tomato macaroni and dark brown noodles made from
whole-grain flour.
QUESTION Jill Alleman, Lititz, would like a recipe
for a good old-fashioned Red Velvet Cake with a good
frosting.
QUESTION A reader would like the recipe for
baked oatmeal that appeared in this column from the
Hammer Creek Mennonite Cook Book.
ANSWER For Beth Coyne of Downingtown who
needed help with a Chambers stove, write to Deborah
Justin, 465 Sittler Valley Road, Kutztown, PA 19530 or
call (215) 683-6839.
She said that their first home in New Orleans had a
beautiful Chambers stove, which they took with them to
their present home, although it is sitting unused now.
But Deborah will be happy to answer any questions
Beth has about the stove.
ANSWER V. Martin, Springfield, Va., wanted to
know the name and address of the publisher for The
Farm House Cookbook, written by Susann Hermann. The
cookbook is not available by mail order. Workman Pub
lishing of New York asks $14.95 for the cookbook that is
available in bookstores across the U.S. If your book
store does not have it, they can order it.
Cook’s
Question
Comer
QUESTION Marian Mosemann, Lehighton,
wanted jam and jelly recipes for ground cherries and for
American persimmons. Thanks to Mrs. Auker, Ephrata,
who sent recipes.
2 cups persimmon pulp
1 cup granulated sugar
1 cup brown sugar
1 pound crushed graham crackers
1 cup chopped pecans
1 pound miniature marshmallows
Combine ingredients and mix together. Shape into
rolls and wrap in moisture proof material. Freeze to
serve. Cut slightly thawed rolls in slices for individual
servings. Top with whipped cream or vanilla ice cream.
Persimmon Pudding
1 cup persimmon pulp
1 cup sugar
1 egg
V» cup milk or cream
Vi cup buttermilk
V* cup butter
Sift and add:
% cup flour
Vt teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
Bake at 350 degrees for 30 minutes. Serve with
whipped cream.
Ground Cherry Spread
Pour Vz cup water in pan. Add equal amounts of cher
ries and sugar. Boil, but remove from heat before it thick
ens or becomes sugary. Refrigerate.
Ground Cherry Spread
2 quarts ground cherries
1 quart water
Boil 10 minutes. Add:
3 packages powdered fruit pectin
7 pounds sugar
Boil 3 minutes. Pour in jars and seal or freeze.
Ground Cherry Preserves
6 cups ground cherries
1 cup water
8 cups sugar
% cup lemon juice
I'A cups light corn syrup
Combine fruit and water in large kettle. Bring to a boil
and simmer for 10 minutes. Add sugar, lemon juice, and
corn syrup. Bring to a boil again and simmer 30 minutes.
Remove from heat and cool overnight. Next morning,
heat to boiling. Pour into hot jars and seal. Makes 8 half
pints.
Contributor writes that mixture is rather thin in consis
tency but very rewarding in taste. If thicker preserves
are desired, the mixture may be cooled overnight then
heated to boiling again before canning.
ANSWER Alice Christensen, Boothwyn,
requested a recipe for chicken coating similar to Shake
and Bake. Thanks to Sylvia Martin, Churchtown; and
Doris Horton, Randolph, NY, for sending recipes.
Chicken Coating
1 cup flour
2 teaspoons paprika
1 teaspoon baking powder
1 tablespoon salt
14 teaspoon pepper
Mix well and coat chicken. Bake 2V4 hours at 325
degrees.
1 'A cups flour
Vi cup fine bread crumbs
1 teaspoon salt
2 tablespoons fat
% teaspoon pepper
V* teaspoon spice (see suggestions)
Blend all ingredients together. Place in bag and
shake.
Seasoning suggestions
Beef: allspice, basil, bay leaf, caraway seed, celery
seed, chili powder, garlic, marjoram, dry mustard; ore
gano, rosemary, or thyme.
Pork: basil, caraway seed, cloves, garlic, ginger, mar
joram, dry mustard, oregano, rosemary, sage or thyme.
Fish: basil, bay leaf, celery seed, chili powder, curry,
dill, garlic, marjoram, dry mustard, oregano, rosemary,
sage or thyme.
Poultry: basil, bay leaf, celery seed, chili powder, cur
ry, dill, garlic, marjoram, dry mustard, oregano, rose
mary, sage, thyme, or poultry seasoning.
Persimmon Roll
Shake And Bake
Rice
(Continued from Page B 6)
RICE SALAD
Cook 2 cups rice as per direc
tions on package
Cool to lukewarm. Add:
'/a cup diced celery
1 teaspoon finely chopped onion
'/a cup diced medium green bell
pepper
16-ounce bottle low-cal Catali
na salad dressing
Toss with fork until mixed.
Cool. Can be served on shredded
lettuce or as is.
Gloria Sweigart
Manheitn
FIESTA RICE
1 medium onion, finely chopped
1 small green pepper, chopped
'/ cup butter
16-ounces stewed tomatoes
1 teaspoon salt
% teaspoon pepper
6 cups cooked rice
Cook and stir onion and green
pepper in margarine in 3-quart
saucepan until onion is tender. Stir
in remaining ingredients. Simmer
uncovered over low heat, stirring
constantly until hot, about 15
minutes. Serves 12.
ORIENTAL VEGETABLE
AND LAMB SKILLET
2 tablespoons vegetable oil
1 pound lamb cubes, trimmed of
fat
2 garlic cloves, minced
10% -ounce can condensed
chicken broth
1 cup brown rice
/* teaspoon red pepper flakes
1 cup broccoli flowerets
1 cup cauliflower flowerets
1 teaspoon finely shredded fresh
ginger
1 teaspoon sesame oil
1 small red pepper, cut into thin
strips, optional
Heat vegetable oil in 10-inch
skillet. Add lamb and garlic;
brown evenly. Drain excess fat
Add enough water to broth to mea
sure 2% cups. Bring to boil in skil
let Stir in rice and red pepper
flakes.
Cover tightly and cook 40
minutes over low heat. Add broc
coli and cauliflower. Continue
cooking, covered, until all liquid is
absorbed and vegetables are ten
der, about 10 minutes. Stir in gin
ger and sesame oil. Sprinkle red
pepper strips over rice, if desired.
Serves 6.
Sampler
Quilt Class
YORK (York Co.)— Have you
always admired beautiful sampler
quilts? Now you can learn to make
one for yourself in the Sampler
Quilt class being held by Penn
State Cooperative Extension at
112 Pleasant Acres Road. York.
The classes will be held bi-weekly
on Tuesdays starting January 28
and continuing February 11, 25,
March 10,24. April 7,28 and May
12 from 10:00-12:00 noon.
Participants will plan a quilt
using a variety of blocks, lap quilt
the blocks and then make them
into a quilt. Participant&must have
a basic knowledge of quilting.
Pre-registration is required. Call
757-9657 for information.