88-Lancaster Farming, Saturday, January 2, 1993 1 ,' -v .-'<■> v o/V 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 Ella Rissler, Port Trevorton, would like a recipe for blackberry freezer jam for diabetics. If we do not receive the answer to this within the next two weeks, we will drop the request. QUESTION Florence Nauman, Manheim, would like a recipe for mulled cider angel food cake. If we do not receive an answer to this request, we will assume no one has the recipe and drop the request. QUESTION Jane Heckman, Effort, would like a recipe for a white cake that has sour cream in the batter. After pouring the batter in the baking pan, it is drizzled with melted chocolate chips and baked. When you eat the cake, you find swirls of thick chocolate. QUESTION —Anne Good, Lititz, would like a recipe for sesame chicken soup. QUESTION Georgia Bond, Gandeeville, W. Va., would like a recipe for canning strawberries with epsom salts. QUESTION Ruth Edwards, Kennett Square, asks what effect epsom salts have on strawberries? Is it a natural laxative or what? Can someone answer her question. I know that several old recipes used epsom salts for making jam, and it seems to work as a thicken ing agent rather than a laxative, but I don’t know why. QUESTION Georgia Bond, Gandeeville, W. Va., would like a recipe for chicken pot pie, pepper cabbage, and funnel cakes like those made by the Grange at the Reading Fair. QUESTION Alice Steere, Chepachet, Rl, would like the recipe for the gravy McDonald’s serves on its biscuits and gravy around the Columbus, Ohio area. QUESTION Jennifer Rake, East Stroudsburg, would like to know how and when to harvest dry soy beans and how to roast them. QUESTION Charles Creasy, Wrightsville, would like recipes for making turtle meat, especially turtle soup. QUESTION Marion Steger, Groton, N.Y., would like the recipes for Aunt Effie’s Hillsborough Moist Apple Nut Layer Cake with butterscotch frosting and the Turn- Of-The Century Cake. QUESTION Linda McCuean, New Galilee, writes that her 15-year-old son eats breakfast cereal like there is no tomorrow. She would like a recipe to transform plain shredded wheat cereal into the frosted variety. QUESTION Susan Howard, Mt. Pleasant Mills, would like a recipe for lemon poppy seed muffins made with sour cream such as those served by Kathryn Flint’s Restaurant in Jim Thorpe. QUESTION—An Elizabethtown reader would like a sand tart cookie redpe that uses sour cream and egg yolks. She said the recipe had appeared in this paper several years ago. Did anyone cut out the recipe so that they can send it in for us to reprint? QUESTION N. Martin requests a recipe for Double Chocolate Sour Cream Drop Cookies. It is a cookie made with white chocolate chips in the cookie dough and melted chips in the frosting. QUESTION Maybelle Page, Oxford, would like a recipe for Tar Heel Pie. She writes that several years ago she was travelling and saw the recipe printed on a post card. She writes, H Of course using no sense, I failed to purchase the post card and have kicked myself zil lions of times since.” Readers, can you come to her rescue? QUESTION Sonja Zehr, Croghan, N.Y. would like a recipe for cinnamon (hard candy coated) apples. The unpeeled apple is put on a stick and dipped in the hot syrup. QUESTION—Jean A. Read from Catasauqua would like a recipe for Pumpkin Whoopie Pies. Cook’s Question Comer ANSWER A reader from Mercersburg wanted a recipe for sour dough. Thanks to Mary Bloodworth of Clarkesville, Ga., for sending a recipe. It’s always inter esting to know how our readers hear about our paper. Mary writes that She received a Christmas package from a friend in Pennsylvania who used our newspaper for packing the gift. Mary enjoyed reading the paper very much and wanted to send a recipe to Cook’s Question Corner. Also, thanks to Brenda Weidenhammer, Bern ville, who sent several recipes using the starter. She writes, "Even though sourdough takes some effort in getting it started and keeping it fed, it’s well worth it when you taste it, especially the pancakes. Sourdough Starter 3’/z cups unsifted strong, bread-type flour 1 tablespoon sugar 1 package active dry yeast 2 cups warm water Combine flour, sugar, and undissolved yeast in a large bowl. Gradually add warm water to dry ingredients and beat until smooth. Cover with transparent wrap; let stand in a warm place for 2 days. To use in recipes: Measure out amount called for in recipe and use as directed. To replenish starter: To remaining starter, add 1 'A cups strong bread-type flour and 1 cup warm water. Beat until smooth. Store covered in warm place. Stir before using. If not used in one week, remove VA cups starter and follow directions for replenishing. Sourdough Softies (Cookies) 3 cups flour 1 teaspoon salt Vi teaspoon baking soda Vi teaspoon baking powder 1 cup sourdough thinned with 2 tablespoons water Vi cup butter IVi cups sugar 2 eggs 1 teaspoon vanilla Cream butter, sugar, eggs, and vanilla. Add dry ingre dients alternately with sourdough. Drop onto greased cookie sheet and sprinkle with mixture of sugar and cin namon, Bake at 375 degrees for 12 minutes. You may add chocolate bits. Sourdough Biscuits 1 cup sourdough 1 cup flour V* teaspoon baking soda % teaspoon salt 'A cup oil Mix well and drop by teaspoon on ungreased sheet. Bake at 350 degrees for 10 to 12 minutes or until golden brown. Sourdough Pancakes 1 cup sourdough 1 cup flour V* teaspoon baking soda Vi teaspoon salt 'A cup oil 1 egg Milk Mix together ingredients. Add enough milk until mix ture pours easily (more milk makes thinner pancakes). Fry in hot skillet with oil. ANSWER—A few months ago, an anonymous read er sent several pages of tidbits about beef. Here is an excerpt you may enjoy reading. She writes: “The reason I am sending you this is a friend of mine just got married. As a young bride, she said, ‘My husband said that his favorite food is T-bone steaks. Where can I get them?' I’m an oldie who has used beef in every manner. I've delivered calves fed on mother and by bottle. I was in 4-H head-heart-hand- and health club. Some of the young people coming along now buy everything in a can so please.print some of the old recipes for the young brides. I have collected recipes from all over the world.” Contributor writes when you butcher, give'the head to your grandpa for brain soup; Stew brains, add milk, cel ery, parsley, and pepper. Enjoy with crackers. Hoof: scrub good. Cook until tender. Strain broth. Put back in kettle. Boil down until glue. May add flour if the glue is not thick enough. Use tail for doll hair. Make ox tail soup by skinning tail and boiling for broth. Tan hide to make pocketbooks. Give intestines and glands to turkey buzzards. Some people cook them and grind into dog food. Beef Menu For The* Week Day 1: Pot roast Day 2: Stew Day 3: Chili Day 4: Sandwiches Day 5: Hors d* oeuvres Day 6: Dog food Day 7: Try turkey (Turn to Pago B 9) Super Soups (Continued from Pago B 6) CHICKEN CORN NOODLE SOUP 6 cups chicken broth VA cups cooked chicken, cut up 15-ounce can whole kernel corn 1 teaspoon parsley flakes Y> teaspoon turmeric 1 package Kluski* noodles Place all ingredients except noo dles in a saucepan and bring to a boil. Add noodles and cook until noodles are tender. / use Kluski noodles because I freeze leftovers and when thawed and reheated these noodles do not become mushy and break up. Betty Light Lebanon DILLED POTATO SOUP 1 cup butter 3 cups onion, finely chopped 6 cups carrots, grated 1 tablespoon dried dill weed '/icup dehydrated chicken bouillon 2 teaspoons salt l'/i quarts water l'/i quarts milk 8 cups potato flakes 154 quarts milk 1/4 quarts milk Dill weed, as needed Melt butter in a 2-gallon kettle. Saute onions and carrots in butter for 10 minutes over medium heat Stir in dill weed. Combine chicken bouillon, salt, water, and milk in another 2-gallon kettle. Heat to boiling, stirring occasionally. Stir in potato flakes until moistened. Whip until fluffy. Stir in carrot mixture and milk into the potatoes. Puree entire mixture. Return puree to heat, and stir in milk. Serve hot, garnished with dill weed. Yields 30 8-ounce servings. THIRTY MINUTE BEEF BURGUNDY 8 ounces well-trimmed boneless sirloin steak, cut 1-inch thick 1 clove garlic, minced 'A teaspoon pepper 5 teaspoons vegetable oil, divided 1 medium onion, sliced 2 teaspoons flour 'A teaspoon dried thyme leaves 'A teaspoon salt, divided 'A cup beef broth 'A cup plus 1 tablespoon Bur gundy wine, divided A pound mushrooms, quartered 1 medium carrot, julienne cut 1 green onion top. cut length wise into thin strips 2 teaspoons chopped parsley Cut beef top sirloin steak into A -inch strips: cut each strip into l-inch pieces. Crush garlic with pepper to form paste; combine with 2 teaspoons oil and add to beef. Cover and refrigerate beef while preparing sauce. Saute onion in 2 teaspoons oil in large saucepan over medium heat 3 minutes. Sprinkle flour, thyme, and 'A teaspoon salt over onion. Cook and stir 1 minute. Add beef broth and '/i cup wine. Cover and cook slowly 20 minutes. Heat heavy, large nonstick frying pan over medium-high heat. Stir-fry mushrooms 1 to 2 minutes in remaining 1 teaspoon oil; add to sauce. Stir-fry, 1 to 2 minutes; sea son with remaining '/ teaspoon salt and add to sauce. Deglaze fry ing pan with 1 tablespoon wine; stir juices into slew. Meanwhile, place julienned car rots in 1-quart microwave-safe dish; add 1 tablespoon water and microwave at high for for 1 to l'/a minutes. Season with salt, if desired. Arrange carrots around beef slew; sprinkle with onion strips and parsley. Serves 2.
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