Bft-Lancastar Farming, Saturday, February 22, 1992
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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 James Everich, Allentown, N.J.,
would like a recipe for cheese stuffing.
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 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 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 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 Mary Wagner, McClue, would like a
recipe to fry down sausage to can it. She heard there is a
way to fry it and pour the lard on top to preserve the
sausage.
QUESTION Ralph Baer, Temple, would like a
recipe for cup cheese that includes full instructions.
QUESTION Janet A. Miller, Easton, would like a
recipe for mincemeat (with meat) and directions forcan
ning it.
QUESTION Donna Treese, Quarryville, would like
a recipe for English muffins that taste like those made by
Thomas.
QUESTlON —Jennifer Hall. Delta, would like recipes
to can tomato paste, spaghetti sauce, pizza sauce, and
fruit butter (low sugar or honey used).
QUESTION Cynthia Anton, Morgantown,
requests a recipe for deviled ham that tastes like the
Underwood brand.
QUESTION Cynthia Anton, Morgantown, would
like recipes to make the coatings that taste like Kentuck
y Fried Chicken original and crispy flavors.
QUESTION Barbara Randall, Holcomb. N.Y.,
would like to know how to make fried mozzarella cheese
sticks with a crumb coating.
QUESTION Barbara Randall, Holcomb. N.Y.,
would like recipes for hors d’ oeuvres, especially those
that can be prepared ahead of serving time.
QUESTION Priscilla Grube, Mohrsviile, would like
a recipe for homemade hot dogs.
QUESTION Barbara Randall, Holcomb. N.Y.,
would like to make a flavored coffee mixture similar to
General Foods International coffees. She would like to
use nonfat dry milk to replace the non-dairy cream in the
commercial mixture.
QUESTION Barbara Randall, Holcomb, N.Y.,
would like a recipe for making condensed milk.
QUESTION Dorothea Coverdale, Harrington.
Del., would like a recipe for cranberry cookies.
QUESTION A Washington Township reader
requested a recipe for coconut cream pie that tastes like
those served at an Amityville church supper.
QUESTION Elaine Hausman, Germansville,
would like a recipe for Vanilla Cake, which is similar to
Funny Cake, which is baked in an unbaked pie shell.
Funny Cake has a chocolate bottom, but vanilla cake
has a vanilla bottom.
Cook’s
Question
Corner
QUESTION Mrs. Tom Maust, Berlin, would like a
recipe for making freezer or canned strawberry jam
without sugar but with a sugar substitute like Equal.
ANSWER For the reader who wanted to make
chalk, here is a recipe that is to be used on sidewalks,
not black boards.
6 egg shells
1 teaspoon flour
1 teaspoon hot water
On a smooth surface, using a smooth rock, grind
washed and dried egg shells to a powder. (Shells grind
best if membrane is removed from inside of shell). Dis
card larger pieces. Measure flour and water into a bowl.
Add 1 tablespoon egg shell powder. Mix and mash until
it sticks. Press into shape. Wrap in strip of paper towel
ing. Dry 3 days until hard.
ANSWER Fern of Annville wanted to know how
restaurants make pies that have 3- to 4-inches of mer
ingue on top. Thanks to S. Ruth Witman, Elizabethtown,
who sent in a recipe given to her by Mary Haldeman.
And to Jane Jackson, Coudersport, for sending a
recipe. Jane writes that egg whites should be at room
temperature before beating and that 2 tablespoons
water should be added for every egg white. However,
we caution that the risk of salmonella poisoning from
using raw eggs has caused USDA to say that eating raw
eggs is unsafe. Pasteurized egg whites are available in
selected supermarkets.
Vi cup sugar
1 tablespoon cornstarch
Vs cup water
Combine 2 tablespoons sugar, corn starch, and
water. Cook until thick and dear. Cool slightly.
Beat 4 egg whites, V 4 teaspoon salt, and Vi teaspoon
vanilla, gradually adding remaining sugar until soft peak
stage. Stir in cooled cornstarch mixture slowly, and con
tinue beating until soft beaks form. Spread on top of pie.
Bake 12 to 15 minutes in 350 oven or until golden brown.
ANSWER Lisa Ishimuro, Pipersville, requested a
recipe for a cherry pie with either a top crust or crumb
crust. Thanks to Hazel Yoder, Belleville, for sending a
recipe. She writes that the recipe is a combination of her
mother and her mother-in-law’s recipes. Her husband
prefers this pie above all others.
3 cups flour
1 cup lard
1 teaspoon salt
1 egg, beaten
5 tablespoons water
1 tablespoon white vinegar
Cut shortening into flour and salt. Combine egg,
water, and vinegar. Pour gradually into flour mixture and
blend with a spoon until moistened. This is an easy crust
to handle and can be rolled without toughening. Makes
2 large double crust pies.
Canned Berry Pie Filling
1 quart drained sour cherries
1 quart juice (juice that was drained plus water or
raspberry juice)
1 cup sugar
Vz cup clear-jel
Cook juice and sugar until almost boiling. Thicken
clear-jel and add to juice slowly. When thickened, take
off heat and add cherries. Cool and put at least 3 to 4
cups in a 9-inch pie.
ANSWER Mary Wagner, McClue, requested a
recipe to sugar cure ham and shoulders and bacon.
Thanks to Eva Southard, Glen Rock, and Eli Stoltzfus,
Lebanon, for sending recipes.
Sugar Cure
For 200-pound hog '
4 pints salt
impounds brown sugar
Vi pound pepper
% pound saltpeter
Vz pint hot water
Put all ingredients in large container and mix water.
Rub on hams and let lay for 4 weeks. Hang up and
smoke.
Sugar Cure
For 150-pound meat
6 pounds salt
3 pounds brown sugar
8 ounces saltpeter
1 pound pepper
Dissolve saltpeter in small amount of water then mix
all ingredients together in a big pan.
Rub mixture into meat. Place hams in cool place or in
cellar on table or wide planks. Once a week, rub remain
ing mixture on ham. Store for 3 weeks. Smoke slowly
until smoke is through meat.
Sidewalk Chalk
Meringue
Never Fail Crust
(Turn to Page B 9)
Bacon
Recipes
(Continued from Page B 6)
PESTO BACON WEDGES
1 pound bacon, cut crosswise
into 1-inch pieces
1 cup shredded smoked Gouda
cheese or smoked Swiss cheese
1 small garlic clove, peeled
IVi cups fresh basil or parsley
leaves
2 pieces sun-dried tomatoes in
oil
4 eggs, beaten
Vi cup milk
2 teaspoons Dijon-style mustard
'/ cup finely chopped walnuts
Leaf lettuce
Preheat oven to 3SO degrees.
Cook bacon until crisp. Drain on
paper towels, crumble. Set aside
'A cup bacon; spread remaining on
bottom of lighdy greased 8-inch
square glass dish. Sprinkle cheese
on top.
In a blender or food processor,
mince garlic. Add basil and toma
toes and blend until basil leaves are
finely chopped. Spoon teaspoonful
of pesto mixture on top of cheese
and gently spread evenly.
Combine eggs, milk, and mus
tard; pour over pesto center. Cool
slightly. Cut into 12 rectangles,
then cut each one diagonally. Place
wedges on leaf lettuce to serve.
Serves 6.
Joan Kammire
Cary, NC
BACON DUMPLING SOUP
'A pound stale white bread
VA cups milk
2-ounces lean bacon slices
1 medium onion, finely chopped
1 garlic clove
1 tablespoon chopped parsley,
fresh
'A teaspoon marjoram, diced
'A teaspoon salt
'/• teaspoon pepper
3 large eggs
1 cup flour
5 cups broth, beef or chicken
Hour, as needed
Remove crusts from bread. Put
bread into a large bowl and add
milk. Let soak for 2 hours. Fry
bacon until crisp, drain, and chop
finely. Peel and chop onion; peel
and press garlic clove, put into
bowl with milk and bread. Add
seasonings, bacon and herbs and
stir.
Add eggs and mix well. Sift
flour and stir in until absorbed.
Heat broth in large saucepan.
Shape dough into 1-inch balls, roll
in flour so they don’t fall apart
when cooking. Add dumplings to
hot broth. Cover and simmer for 15
minutes. Serve hot.
Betty Light
Lebanon
"You come to us and tell us that
the great cities are in favor of the
gold standard; we reply that the
great cities rest upon our broad
and fertile prairies. Burn down
your cities and leave our farms,
and your cities will spring up
again as if by magic; but destroy
our farms and the grass will grow
in the streets of every city in the
country."
William Jennings Bryan,
Democratic National Convention,
1896
"To plow is to pray to plant is
to prophesy, and the harvest
answers andfulfills."
Robert G. IngersoH,
About Farming in Illinois