incaster Farming, Saturday, February 1,1992
88-LII
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 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.
QUESTION Fern of Annville would like a recipe for
fried cabbage.
QUESTION Fern of Annville would like to know
how resturants make pies that have 3- to 4-inches of
meringue on top. Do they use a mix or have a secret
ingredient?
QUESTION—HazeI Bair, Chambersburg, would like
the recipe for corncob jelly that appeared in this column
during the summer.
QUESTION Orlea Hartman, Alexandria, Va.,
would like a recipe substitute for sweetened condensed
milk that could be used by diabetics. She would also like
more low sugar and low fat, recipes.
QUESTION—Lisa Ishimuro, Pipersville, would like a
recipe for a cherry pie with either a top crust or crumb
crust.
QUESTION Grace Ikeler, Bloomsburg, would like
a redpe for pepper pot soup.
Cook’s
Question
Comer
r
w
MICROWAVE CHICKEN
BREASTS PARMESAN
8-ounces tomato sauce
1 teaspoon Italian seasonings
'/ teaspoon garlic salt
'A cup com flakes crumbs
'A cup grated Parmesan cheese
1 teaspoon dried parsley flakes
2 large boneless chicken
breasts, split, skinless
1 egg, beaten
'A cup shredded Mozzarella
cheese
Parmesan cheese, grated
Mix tomato sauce, seasoning,
and garlic salt in 2-cup measure.
Cover with waxed paper. Micro
wave at high for 2 minutes. Stir.
Reduce power to medium. Micro
wave S minutes, stirring once. Set
sauce aside.
Mix com flake crumbs, 'A cup
Parmesan cheese and parsley
flakes. Dip chicken breasts in
beaten egg, then in crumb mixture.
Place in casserole dish, cover with
waxed paper. Microwave at
medium-high until chicken is ten
der, 9 to IS minutes, rearranging
after half the cooking time. Do not
turn over.
Pour sauce over chicken.
JJ
Novel
(Continued from Pago B 6)
ANSWER Andrea Martin. Hagerstown. Md.,
requested recipes for casseroles. Thanks to Janice
Burkholder, Quarryville; Butler County Amy Kline, Mars,
for answering.
Golden Meat Ball Casserole
1 pound ground beef
Vi cup bread crumbs
1 egg
1 teaspoon salt
2 cups water
1 cup uncooked rice
2 large carrots, sliced
V*, green pepper, chopped
'A cup onion, chopped
Cheese
Combine meat, bread crumbs, egg. and salt. Mix
lightly and shape into 18 balls. Brown on all sides in a
large skillet. Drain, Add water, rice, carrots, green pep
pers, and onions. Cover and simmer 25 minutes. Add
cheese and heat until it melts. Serves 4 to 6.
Cheesy Rice Pie
1 pound ground meat (beef, turkey, pork)
!4 cup dry bread crumbs
Vi cup chopped onion
Vi cup chopped green pepper, optional
2 cups tomato sauce
VA teaspoons salt.
Vi teaspoon pepper
3 cups cooked rice
1 cup grated cheese
Mix together ground meat, crumbs, onion, pepper,
14 cup tomato sauce, and seasonings. Pat mixture on
bottom and sides of pie pan. Combine rice with remain
ing tomato sauce and 14 cup cheese. Pour into meat
shell. Bake at 350 degrees for 25 minutes. Top with
remaining cheese and bake 5 more minutes. Serves 6.
Potatoes And Zucchini Au Gratln
3 cups potatoes cooked, peeled, sliced
3 cups sliced zucchini, V 4 -inch sliced
2 tablespoons water
3 tablespoons butter
3 tablespoons flour
1 tablespoon instant chicken bouillon
I'A cups milk
1 cup shredded mild Cheddar cheese
2 tablespoons chopped pimiento
Vi teaspoon thyme leaves
Canned French fried onions
In medium saucepan, cook zucchini in water for 5
minutes or until tender. Drain; set aside. In medium
saucepan, melt butter; stir in flour and bouillon. Gradual
ly stir in milk. Cook and stir until bouillon dissolves and
sauce thickens. Remove from heat; add cheese,
pimiento, and thyme. Stir until cheese melts. In
1 ’/»-quart baking dish, layer one-haif potatoes, zuochln
i, and sauce. Repeat layers. Bake at 350 degrees,
uncovered, 25 minutes or until bubbly. Top with onions;
bake 2 minutes longer.
ideas
Sprinkle mozzarella over chicken
breasts. Sprinkle with Parmesan.
Microwave at medium-high until
mozzarella melts and sauce is hot,
2 to 6 minutes.
RAISIN BRAN MUFFINS
10-ounces raisin bran
S cups flour
3 cups sugar
2 teaspoons salt
S teaspoons baking soda
Mix well. Add;
1 quart buttermilk
4 beaten eggs
'A cup butter, melted
'A cup oil
Beat until well moistened. Bake
in muffin tins at4oo degrees for IS
minutes. This dough can be kept in
the refrigerator in a covered bowl
for several weeks.
Janeth Nofziger
Ohio
Afilk production has tripled
since the 19305, from 9,000 glas
ses of milk per cow each year to
today's average of 28,000 glasses
of milk per cow.
GRAPE NUT PUDDING
1 egg
1 teaspoon vanilla
1 tablespoon flour
l A cup coconut
V* cup Grape Nut cereal
1 cup cracker crumbs
1 cup sugar
1 quart milk
Heat milk and thicken with
flour. Add sugar and egg then
remove from heat Add additional
ingredients and stir. Serve warm or
cold.
Shannon Peterman
Lycoming Dairy Princess
ITALIAN HERB SHAKE ’N
BAKE
(for 3 to 5 pieces chicken)
IVi cups com flakes
1 packet Good Seasons Italian
Salad dressing mix
'/« teaspoon garlic salt, optional
14 teaspoon curry powder,
optional
Crush com flakes until very
fine. Place in bag with other ingre
dients. Wet chicken with water,
milk, or egg. Place in bag and
shake. Bake at 400 degrees for 40
to SO minutes.
Shelly Taylor
Andreas
PEANUT BUTTER CRUNCH
CANDY
l'/j cups sugar
% cup dark com syrup
VA cups peanut butter, crunchy
1 teaspoon vanilla
6 cups com flakes
14 cup peanuts, salted
Bring sugar and syrup to a roll
ing boil. Remove from heat and
add peanut butter and vanilla. Stir
to blend. Pour over com flakes and
peanuts and mix until all cereal is
coated. Pat into 2 greased
BxBx2-inch pans. While still
warm, cut into squares.
Champion
Colored
Fleece
Named
HARRISBURG (Dauphin Co.)
Greta Djse of Glenn Rock took
champion honors with a colored
fleece from her colored Border
Leicester ram in both the Wool
Show and the Colored Fleece com
petition held at the Pennsylvania
Farm Show.
It was the first time for the col
ored fleece competition sponsored
by the Natural Colored Wool
Growers Association Friends in
Pennsylvania, a networking group
that promote quality colored sheep
and wool. For more information on
the association, write to NCWGA
Friends in Pa., R.D.2, Box 120,
Millerstown, PA 17062.
* Pennsylvania produces 10
billion pounds (or 1.16 billion gal
lons) of milk annually, which is
7% of the nation’s total milk
production.
* There are 13,200 commercial
(10 milk cows or more) dairy far
mers in Pennsylvania, with a total
of 698,000 head of milk cows,
averaging 14,324 pounds of milk
per cow per year. The average
Pennsylvania dairy farm has S 3
milking animals.
* Nationally, Pennsylvania
ranks fifth in milk production, pre
ceded by Wisconsin, California,
New York and Minnesota.
The typical American con
sumes around 26 gallons of milk
per year.