86-Lancastv Farming, Saturday, June 13,1992
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 Helen Henry, Macungie, requests a
recipe to make Chinese noodles with sweet and sour
dip.
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.
QUESTlON —Jennifer Hall, Delta, would like recipes
for fruit butters with low or no sugar or those made with
honey.
QUESTION Marsha Zomro of Marlton, N.J.,
requests a recipe for Murphy's Oil Soap, a household
cleaner.
QUESTION—BeverIy Mattern would like a recipe for
sugar-free fudge and for other sugar-free desserts.
QUESTION Mrs. Norman Burkholder, Denver,
requests a recipe for homemade cereal that uses puffed
wheat as the main ingredient.
QUESTION Chris Griffith of Lothian, Md., would
like a recipe for Honeymoon Ice Cream. Her mother-in
law bought it years ago from Good Humor ice cream
company. She remembers that it was pink-colored, had
maraschino cherries and nuts. Does anyone have the
recipe or recall the ingredients?
QUESTION Kathryn Agett, Franklinville, N.Y.,
would like a recipe for salt-rising bread.
QUESTION A new Germantown reader would
like to have the recipe for a Montgomery pie with a but
terscotch bottom instead of the usual lemon bottom.
QUESTION—I. A. Kirk Sr., Silver Spring, Md., would
appreciate a recipe for turtle soup that tastes like that
formerly served at McCalister’s Restaurant in
Philadelphia.
QUESTION Elsie Smith, Roaring Spring, would
like a recipe for oatmeal gobs.
QUESTION Savilla Mae Zook of Arthur, Illinois,
would like a recipe to make gooseberry filling for
gooseberry pie.
QUESTION F.M. of Cambridge, Md.. would like a
recipe for pumpkin muffins like those served in Bushes
Restaurant along Route 5 near Kent Island.
QUESTION Janice Rehmeyer, York, would like a
recipe for Caesar Salad.
QUESTION Roland Kamoda, Monongahela,
would like to know what is wrong when the oil separates
from the other ingredients in homemade mayonnaise
and it is very runny.
QUESTION Roland Kamoda, Monongahela,
would like to know where a hand meat grinder may be
purchased.
QUESTION Lynn Miller, Silverdale, would like a
recipe for all-fruit spread using fruit and fruit juice with no
sugar added.
ANSWER E. Hertzog, King of Prussia, requested
a stewed tomato recipe. Thanks to Debbie Frock,
Spring City; and to Betty Marsteller, New Park, who sent
a recipe that she said is very tasty and different from
plain stewed tomatoes.
Stewed Tomatoes
1 pint home canned tomatoes
Sugar to taste
3 tablespoons cornstarch
V 2 cup water
Cook’s
Question
Comer
Dairy Contest Recipes
(Continued from Pago B 7)
CHICKEN
SUPREME CASSEROLE
2 cups cooked chicken
Combine water and cornstarch until smooth. Bring
tomatoes to a boil and add sugar and cornstarch mix
ture. Stir until thickened.
Stewed Tomatoes
Saute until lightly browned:
1 small onion
4 tablespoons butter
Add:
Vi cup brown sugar
Pinch salt
Mix with:
% cup butter
IVt cups bread crumbs
Pour mixture over six peeled, quartered tomatoes
and bake 30 minutes.
ANSWER Janet Huber of Williamstown, N.J.,
wanted to know how to have an old-fashioned pig roast
by digging a pit in the ground. Thanks to Janice A. Yod
er, Nescopeck, for sending directions that she found in a
Grange Cookbook from Alaska.
An Alaskan Luau
Materials needed:
Pieces of steel (cat track pins and bushings)
Burlap sacks
Chicken wire
Lettuce trimmings
Mechanic’s wire
Salt
Decide what size pig you need. A general rule is a
pound per person. Pigs weighing 30 to 80 pounds
should cook 6to 9 hours; 80 to 100 pounds should cook
9 to 10 hours; 100 to 150 pounds should cook 10 to 13
hours; and 150 to 200 pounds for 13 hours.
Soak the burlap sacks in water for a full day before the
pig is to be cooked. Dig a hole for the pig that is 4 feet
deep. Build a fire to heat the steel. If you can provide a
draft into the hole, it is a good idea to build the fire in the
hole. This will preheat the dirt. I have difficulty getting a
good enough draft into the hole to make a rip-roaring
fire. Instead. I build a fire on top of the ground, get a hot
bed of coals and heat the steel in that fire. I still build a
fire in the hole to heat the dirt, but it doesn’t get as hot as
the fire above the ground.
While the fire is heating the steel, prepare the pig for
cooking. Make lacerations through the meat about
every 2 inches for the full length of the pig. Salt it inside
and out very liberally. Get the chicken wire ready to wrap
the pig in, but don't wrap it yet.
When the steel is glowing red, the action begins.
Using something to handle the hot steel (I use 24-inch
water pump pliers) place 2 or more pieces of steel inside
the pig. Now wrap it tightly in the chicken wire. Make
long handles of mechanic’s wire in each end. You will
need these to pull the pig out of the ground after it is
cooked.
Using half of your hot steel, line the bottom of the hole
(the unburned wood needs to be removed before you
put the hot steel into the hole). On top of the steel, line
the bottom of the hole with wet burlap sacks. On top of
the sacks, throw a couple of boxes of lettuce trimmings.
Next, lay the pig In the hole, making sure the wire han
dles are up. Cover that completely with wet burlap
sacks. Put in the remaining hot steel. Throw the dirt back
in the hole, filling it up completely.
With that done, just wait until it's time to pull the pig
out. If you are like me, you'll worry like crazy about
whether the pig will be cooked or not when it is finally
time to pull it out.
ANSWER Kathryn Agett, Franklinville, N.Y.,
requested a recipe for rye bread. Thanks to Virginia
Eckert, St. Mary’s, for sending a recipe.
Rye Bread
Mix together:
'A teaspoon yeast
'A teaspoon sugar
Va cup warm water
Add:
2Vz cups rye flour
8 cups white flour
2 tablespoons sugar
2Vt tablespoons salt
IVi tablespoons shortening
2 handfuls caraway seed
1 quart lukewarm water
Knead dough and let rise until doubled In size. Place
on greased cookie sheet and bake at 375 degrees for 45
minutes.
cups cooked macaroni
cans cream of mushroom
cups milk
medium chopped onions
'A teaspoon salt
'A teaspoon pepper
3 tablespoons butter
1 cup grated cheese
Combine all ingredients except
cheese; put in casserole, grate
cheese on top. Bake A hour at
350*.
We live on a 100-acre farm.
Milk 36 cows. Raise around 25
heifers. We also have four chil
dren, two boys and two girls. Life
is never boring around here. Both
my husband and I come from Lan
caster County. Most of our family
lives there. We still like to visit
down there. Children always have
many happy memories every time
we come home.
Frances Horst
Penn Yan, N.Y.
MEAT-POTATO QUICHE
(Serves 4-5)
Preheat oven to 425*.
In 9-inch pie pan, stir together:
3 tablespoons vegetable oil
3 cups coarsely shredded raw
potato
Press evenly into pie crust
shape. Bake at 425’ for 15 minutes
until just beginning to brown.
Remove from oven.
Layer on;
1 cup grated Swiss or Cheddar
cheese
V* cup cooked diced chicken,
ham or browned sausage
'/< cup chopped onion
In a bowl beat together:
1 cup evaporated or rich milk
2 eggs
'A teaspoon salt
'/• teaspoon pepper
Pour egg mixture onto other in
gredients.
Sprinkle with 1 tablespoon pars
ley flakes
Return to oven and bake at 425*
about 30 minutes or until lightly
browned, and knife inserted one
inch from edge comes out clean.
Allow to cool five minutes before
cutting in wedges (a good recipe to
use up leftover beef roast or any
kind of meat).
Enclosed find a recipe that my
family enjoys, especially with a
tossed salad. My phone number is
215-593-5345.
I am a grandmother to 10 chil
dren. This past week we just had a
set of twins born to one qjf our sons.
My husband and I have been
farming on this same farm nowfor
42 years. We had eight sons, no
daughters, we buried our two
year-old 36 years ago.
We are farming close to 1,000
acres with three of our sons. We
milk 52 cows, and raise 175 acres
of potatoes. The rest of the acreage
is in alfalfa, wheat, barley and soy
beans.
Our oldest son is in recycling in
Philadelphia. Another son is a
doctor in John Hopkins in Balti
more, another has just returned
from MCC agriculturalist in Ja
maica and now has accepted a
position with MCC in Akron.
Another son is a cabinetmaker and
employs two other employees.
I keep myself busy gardening
and canning and freezing, helping
to milk, and in potato planting and
harvesting.
Also my parents are in Tel Hai
Nursing Home at Honey Brook, so
I try to visit them or else have them
here every week.
God has been so good to us, we
attend Kennett Square Mennonite
Church and 1 am on the Auxiliary
cf the West Fallowfield Christian
Day School. We do wedding recep
tions and banquets.
Mrs. David King
Cochranville R 3
(Turn to Pago Bfl)