88-Lancaster Firming, Saturday, May 16, 1992 If you are looking for a recipe but can’t find It, send your recipe request to Lou Ann Good, Cook’s Question Corner, 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 ques tion, we will publish it as soon as possible. Answers to recipe requests should be sent to the same address. QUESTION Mrs. D.M. would like a recipe for pork brine. If we do not receive an answerto this request with in the next week, we will drop the request. QUESTION Helen Henry, Macungie, requests a recipe to make Chinese noodles with sweet and sour dip. QUESTION Mrs. Wilson Starner, New Oxford, is looking for a recipe for quince preserves that can be made from 1 quart of chipped frozen quinces. QUESTION B. M. Stoltzfus, Quarryville, would like to know how to make sour cream that has a smooth, not watery, texture like the store-bought variety. QUESTION Martha Luckenbaugh, New Oxford, would like a recipe for fish batter that tastes similar to Long John Silver’s batter-dipped fish, not the homestyle breaded variety. QUESTION Mary Myers of Green Lane would like a recipe for crunchy hard pretzels that are made from either rice or oat flour since she has a wheat allergy. QUESTION Fay Leslie. Woodstown, N.J., would like a recipe for a creamy lobster sauce for pasta. QUESTION Brenda Breisch, Bloomsburg, wants recipes for homemade baby foods. QUESTION Brenda Breisch. Bloomsburg. said that her husband wants recipes for homemade fruit wines. She wrote, “Maybe he wants to help me cele brate after I get through the delivery.” QUESTION Frank T. Cat, Nearwater, would like a recipe for Amish macaroni salad. QUESTION Frank T. Cat, Nearwater, would like a recipe for lemon-filled cake roll. QUESTION Betsy Dehn, Spencerville, Md., would like a recipe for cheese biscuits like those served by Red Lobster restaurants. She thinks the biscuits have grated cheese in the dough and are brushed with garlic butter. QUESTION Maybelle Page, Oxford, would like a recipe to make corn cob jelly. QUESTION M. Pavlica would like a recipe for pickled cabbage. QUESTION Jennifer Hall, Delta, would like to know how to can applesauce. QUESTlON —Jennifer Hall, Delta, would like recipes for fruit butters with low or no sugar or those made with honey. QUESTION Loretta Frank, Oxford, N.Y., would like a recipe for peanut butter pie made from scratch similar to those served at Bob Evans diners. QUESTION Janet Huber of Williamstown, N.J., would like to know how to have an old-fashioned pig roast by digging a pit in the ground. QUESTION Donald Love, Camp Hill, would like a recipe for chocolate cake that uses mayonnaise. QUESTION Donald Love, Camp Hill, would like a recipe for hot bacon or ham dressing that is used on top of endive, dandelion, and lettuce. QUESTION Mrs. Allen A. Miller, Smyrna, Del., would like a recipe for Harvard Beets. QUESTION Marsha Zomro of Marlton, N.J., requests a recipe for Murphy’s Oil Soap, a household cleaner. ANSWER Anne Arnold of Middlesex requested cookie recipes made from cake mixes. Here are several from Jane Ray, Williamsburg, and A.M. Peifer, Manheim. Cookie Variations 2 packages 2-layer-size of yellow cake mix (pudding type) % cup butter, melted 2 eggs v 2 cups miniature semi-sweet chocolate pieces In the large mixing bowl, combine cake mix, butter. Cook’s Question Corner Rice (Continued from Pago B 6) HARVEST RICE 1 tablespoon vegetable oil 1 cup thinly sliced carrots 1 cup sliced green onions 2 cups cored and chopped unpeeled apples 3 cups cooked brown rice '/a cup seedless raisins 1 tablespoon sesame seed '/> teaspoon salt Cook carrots in oil in large skil let over medium-high heat until tender crisp. Add onions and apples; cook 3 to 5 minutes. Stir in onions, rice, raisins, sesame seeds, and salt Cook, stirring, until thor oughly heated. Serves 6. CHEESE RICE RING l'/a cups boiled rice 1 beaten egg 2 tablespoons melted butter V* cup milk 'A cup shredded sharp cheese !A teaspoon grated onion 1 teaspoon Worcestershire sauce 3 tablespoons chopped parsley Preheat oven 350 degrees. Grease a 7-inch ring mold. Com bine all ingredients. Fill it with rice mixture. Bake mold while set in a pan of hot water about 45 minutes. Melanie Dietrich Cumberland Co. Dairy Princess eggs, and V* cup water; mix well. (Dough will be stiff). Stir in chocolate pieces. Drop by rounded spoonful onto an ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes or until golden brown. Cool 2 minutes on cookie sheet. Remove; cool on a wire rack. Makes about 7 dozen. Peanutty Chocolate Cookies: Prepare recipe as above, except use chocolate cake mix and stir in 2 cups candy-coated milk chocolate covered peanuts, halved. Carrot-Raisin Cookies: Prepare recipe as above, except use carrot ? spice cake mix and stir in 2 cups rai sins. Bake at 375 degrees about 12 minutes. Lemon-Apricot Cookies: Prepare recipe as above, except use lemon cake mix and stir in 2 cups snipped dried apricots. Lemon Whlppersnaps 1 18 'A -ounce package lemon cake mix 2 cups frozen whipped cream, thawed 1 egg 'A cup sifted confectioners’ sugar Grease cookie sheets. Combine cake mix. whipped cream, and 1 egg in a large bowl. Stir until well mixed. Drop by teaspoon into confectioners’ sugar; roll to coat Place I'A inches apart on a cookie sheet. Bake at 350 degrees for 10 to 15 minutes or until light ly browned. Remove from cookie sheet; cool. Makes 4 dozen cookies. You may add nuts, raisins, chocolate bits or dates or coconut for a different flavor. ANSWER A Chambersburg reader requested a recipe to make soft pretzels that taste like Aunt Annie’s soft pretzels. Thanks to Sue King, McKeesrocks, for sending a recipe. Soft Pretzels 1 package dry yeast % cup warm water VA cups warm water 'A cup brown sugar 5 cups flour Baking soda Water Coarse salt Preheat oven to 475 degrees. Dissolve yeast in % cup warm water. Stir in 1 Vt cups warm water, brown sugar, and flour. Beat until smooth. Knead until elastic and let rest about 5 minutes. In a saucepan, measure 2 tablespoons baking soda for each cup of water used. Use enough water to fill saucepan. Boil baking soda and water. Divide dough into 36 equal parts or into fist-sized pieces. Roll dough to form rope. Twist pretzel. Place twisted pretzel in water for 15 seconds until pretzel dough is golden or yellow in color. Remove pretzel from boiling water and place on salted cookie sheet. Salt top of pretzel with coarse salt. Place cookie sheet with pretzels into oven and bake for 8 to 10 minutes or until pretzel is golden brown. If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measurements, a complete list of ingre dients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.o. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. May 21* Birthday Ideas 30- Fire Up The Grill 6- Celebrate June Dairy Month 13- Dairy Contest Recipes June MINI BRAN MEAT LOAVES Vegetable cooking spray VA pounds lean ground beef VA cups rice bran 1 cup finely chopped onions 'A cup diced red peppers 'A cup snipped parsley 'A cup dry bread crumbs 'A cup picante sauce 2 egg whites, lightly beaten 1 teaspoon lemon pepper 1 teaspoon seasoned salt Picante sauce or catsup, optional Coat eight 4x2-inch mini-loaf pans with cooking spray. Combine all ingredients in large bowl; mix well. Divide mixture into pans. Bake at 350 degrees 30 to 35 minutes. Serve with picante sauce or catsup, if desired. To cook meat loaf in an Bx4-inch loaf pan, proceed as directed and bake at 350 degrees 55 to 60 minutes. (Turn to Pag* B 9) Recipe Topics COUNTRY BREAKFAS’ CEREAL 1 cup uncooked brown rice '/< teaspoon salt 1 tablespoon butter 'A cup seedless raisins or chopped prunes 1 teaspoon ground cinnamon 2 V* cups water Milk or cream, optional Honey or brown sugar, optional Fresh fruit, optional Combine rice, salt, butter, rai sins, and cinnamon with water in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 45 to 55 minutes, or until rice is tender and liquid is absorbed. Fluff with fork. Serve with milk or cream, honey or brown sugar, and fresh fruit, if desired. Serves 6. BLACK BEAN AND RICE SALAD 2 cups cooked rice, cooled to room temperature 1 cup cooked black beans 1 medium fresh tomato, seeded and chopped 'A cup shredded Cheddar cheese, optional 1 tablespoon snipped fresh parsley 'A cup prepared light Italian dressing 1 tablespoon lime juice Lettuce leaves Combine rice, beans, tomato, cheese, and parsley in large bowl. Pour dressing and lime juice over rice mixture; toss lightly. Serve on lettuce leaves. Serves 4. RICE VEGETABLE SOUFFLE 1 cup cooked rice 3 A cup cooked green beans /* cup cooked carrots 2 tablespoons minced parsley 1 teaspoon grated onion 1 teaspoon salt 14 teaspoon pepper 2 eggs, beaten 1 cup milk 3 tablespoons melted butter Cook rice in salt water and drain. Chop cooked vegetables and mix with rice. Season with salt, pepper, parsley, and onion juice. Beat eggs and milk. Mix with other ingredients. Place in a greased baking dish and pour melted butter over top. Bake at 3SO degrees for 40 to 45 minutes. Serves 6. Jayne Nadine Hess Adams Co. Dairy Princess MUSHROOM-RICE BAKE 2 cups sliced mushrooms 14 cup chopped onions 2 tablespoons butter 2 eggs 6-ounces cream cheese, softened 13-ounce can evaporated milk 3 cups cooked rice V* cup snipped parsley 1 teaspoon salt Preheat oven to 350 degrees. In skillet, cook mushrooms and onion in butter until onion is tender but not brown. Beat eggs together with cream cheese until smooth. Stir in milk. Stir in cooked rice, parsley, salt, and cooked mushroom mix ture. Turn mixture into a 10x6x2-inch baking dish. Bake, uncovered, at 350 degrees for4o to 45 minutes. Let stand 10 minutes before serving. Serves 8. Dauphin Co. Dairy Promotion ' Commjttee
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