Fanning, Saturday, March 7, 1992
If you are looking for a recipe but tjan’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. If we do not
receive an answer to this request within one week, we
will drop this request.
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 Henry, Macungie, would like to
know how to get Cheddar cheese to melt and run on
broccoli instead of hardening.
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 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 Cynthia Anton, Morgantown,
requests a recipe for deviled ham that tastes like the
Underwood brand.
QUESTION Barbara Randall. Holcomb, N.Y.,
would like to know how to make fried mozzarella cheese
sticks with a crumb coating.
QUESTION Priscilla Grube, Mohrsville, would like
a recipe for homemade hot dogs.
QUESTION A Washington Township reader
requested a recipe for coconut cream pie that tastes like
those served at an Amityville church supper.
QUESTION Mrs. Tom Maust, Berlin, would like a
recipe for making freezer or canned strawberry jam
/ithout sugar but with a sugar substitute like Equal.
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
nas a vanilla bottom.
QUESTION Helen Myers, Oillsburg, would like to
know where she can purchase an electric chicken
plucker.
QUESTION Helen Myers, Oillsburg, would like a
recipe for turnip ice cream.
QUESTION J. Haugh, Red Lion, would like a
recipe for beef salad for sandwiches like those served at
Plain and Fancy Restaurant.
QUESTION J. Haugh, Red Lion, requested a
recipe for corn fritters using Bisquick mix.
QUESTION Edith Moore, Pennington, N.J., would
like a recipe for Swedish meat balls and Swedish rice
pudding.
QUESTION Faye Detter, Mechanicsburg, would
like a recipe for pumpkin cheese cake.
QUESTION Barbara Nagy, Northampton, is look
ing for a recipe for black diamond steak.
ANSWER Meg Smith, Frenchtown, NJ, wanted to
know how to make hash browns. Thanks to Betty Bay
ne, Cabot, for sending a recipe.
Hashed Brown Potatoes
6 leftover potatoes
Salt and pepper to taste
Vi cup salt pork, diced, OR Vi cup butter
Fry salt pork and when the fat is off, remove the
scraps. Or melt the butter and let it become hot without
browning. Toss the potatoes in the fat until hot. Season.
Let the potatoes set in pan without stirring until the
underside is browned. Invert on hot dish.
Cook’s
Question
Comer
ANSWER —Joan Young of Lititz requested seafood
salad recipes. Thanks to Eva Southard, Glen Rock, and
to Helen Hertzler. Morgantown, for sending recipes.
1 cup mayonnaise
8-ounce can or package cooked crabmeat
1 pound frozen shrimp
2 fuil-sized onions, chopped
2 stalks celery, chopped
1 can tomato soup
8-ounce package cream cheese
2 packages gelatin
Add the cream cheese to the tomato soup. Blend
while heating and let cool. In small bowl, dissolve the
gelatin in V* cup cold water. Mix with soup mixture until
dissolved.
In separate bowl, add the mayonnaise to the seafood,
celery, onion and a dash each of Worcestershire sauce
and tabasco. Mix together with soup and pour into mold.
Refrigerate until mold sets. Best if chilled overnight.
Seafood Salad
1 cup flaked cooked seafood (crab, shrimp, lobster or
fish)
'A teaspoon lemon juice
'A teaspoon finely chopped onion
!A cup diced celery
2 tablespoons mayonnaise
1 A cup lettuce in small pieces
Lightly mix ingredients. Chill thoroughly. Just before
serving, toss with mayonnaise to moisten. Serves 4.
Garnish with lemon wedges or hard-cooked egg slices.
CORRECTION The recipe for Pesto Bacon Wedges
that appeared in the February 22 issue on page 8 was
missing part of the directions. Here is the complete
recipe.
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
1 A cups fresh basil or parsley leaves
2 pieces sun-dried tomatoes in oil
4 eggs, beaten
I A cup milk
2 teaspoons Dijon-style mustard
V* cup finely chopped walnuts
Leaf lettuce
Preheat oven to 350 degrees. Cook bacon, either in
microwave or stovetop method until crisp. Drain well on
paper towels and crumble. Set aside V* cup bacon;
spread remaining on bottom of lightly greased 8-inch
square glass dish. Sprinkle cheese on top.
In a blender or food processor, mince garlic. Add basil
and tomatoes and blend until basil leaves are finely
chopped. Spoon teaspoonsful of pesto mixture on top of
cheese and gently spread evenly.
Combine eggs, milk and mustard; pour over pesto
mixture. Sprinkle evenly with reserved bacon and wal
nuts.
Bake at 350 degrees for 20 to 25 minutes or until set in
center. Cool slightly. Cut into 12 rectangles, then cut
each one diagonally. Place wedges on leaf lettuce to
serve. Serves 6.
ANSWER Dorothea Coverdale, Harrington, Del.,
requested a recipe for cranberry cookies. Thanks to
Elva Yoder, McVeytown, and to Helen Hertzler, Mor
gantown, for sending the same recipe.
Cranberry Drop Cookies
Vi cup butter
1 cup sugar
% cup brown sugar
V* cup milk
2 tablespoons orange juice
1 egg
2Vi cups flour
1 teaspoon baking powder
% teaspoon baking soda
Vi teaspoon salt
1 cup chopped nuts
2Vi cups coarsely chopped cranberries
Cream butter and sugars together. Beat In milk,
orange juice, and egg. Mix together next four ingre
dients. Add to creamed mixture and mix well. Stir in nuts
and cranberries. Drop by teaspoons onto greased bak
ing sheet. Bake in 375-degree oven about 12 minutes.
Makes 11 dozen cookies. Best kept refrigerated.
ANSWER—Cynthia Anton, Morgantown, requested
recipes to make the coatings that taste like Kentucky
Fried Chicken original and crispy flavors. Thanks to
Connie Wheeland, Cogan Station, and to Rita Bradley,
Chambersburg, for sending the same basic recipe.
Seafood Salad
Lamb
(Continued from Pag* B 6)
GLAZED RACK OF
LAMB FOR TWO
Impounds lamb racked.
Frenchcd
Salt
Pepper
1 teaspoon dried mustard
V* cup soy sauce
V* cup honey
V* teaspoon dried ginger
1 clove garlic, crushed
'A cup dry sherry or orange juice
Place lamb on rack in shallow
roasting pan. In small bowl, com
bine mustard, soy sauce, honey,
garlic, ginger, and sherry or orange
juice.
Decorate the tips with paper
fnlls
Cook lamb in oven preheated at
325 degrees for about 30 minutes
per pound. Do not overcook. Baste
lamb frequently with sauce until
cooked.
Mary Conrad
Millerstown
SLOW COOKER AMERICAN
STYLE LAMB STEW
1 to l'/i pounds American lamb,
cubed
1 teaspoon salt
'/] teaspoon seasoned salt
'/ teaspoon pepper
4 medium zucchini, sliced
2 cups hot water
1 tablespoon bottled steak sauce
17-ounce can whole kernel
com, drained
3 tablespoons cornstarch
3 tablespoons cold water
Sprinkle lamb with salt, sea
soned salt, and pepper. Place in
slow cooker with zucchini. Pour
hot water and steak sauce over it.
Cover and cook on low for 7 to 9
hours or until tender. Turn control
to high and stir in com. Dissolve
cornstarch in cold water. Add to
meat mixture. Cook on high for 15
to 20 minutes. Makes 6 to 7
servings.
Dauphin Co. Reader
LAMB LASAGNA
3 medium zucchini, cut length
wise in A -inch slices
1 pound ground lean lamb
1 teaspoon dried Italian
seasoning
'A teaspoon ground black pep
per, divided
8-ounces tomato sauce
1 cup ricotta cheese
1 egg, beaten
2 tablespoons snipped fresh
parsley
A teaspoon salt
In covered saucepan, place veg
etable steamer over simmering
water; steam zucchini slices 5 to 7
minutes, or until crisp-tender.
Drain on paper towels. In medium
frypan, cook ground lamb over
medium heat 9 to 10 minutes or
until browned. Drain drippings,
return lamb to frypan; stir in Italian
seasoning, '/• teaspoon pepper and
tomato sauce. Cook 5 minutes.
Meanwhile, combine ricotta
cheese, egg, parsley, salt, and
remaining pepper. In BxB-inch
baking dish, layer half zucchini to
cover bottom, half of cheese mix
ture and half of lamb mixture.
Repeat layers with remaining
ingredients. Bake at 350 degrees
for 30 to 35 minutes or until thor
oughly heated. Let stand 10
minutes. Makes 4 servings.