88-Lancaster Farming, Saturday, January 23, 1993
v- 5
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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 SASE. 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 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 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 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 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 recipe 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 Linda Modica, Asbury, N.J. t would like
a recipe for the thick custard filling used in the extra large
eclairs sold at an Amish stand at the Meadowbrook
Market in Leola.
QUESTION Joan, St. Germain, Attleboro, MA.,
would like a recipe for almond poppy seed muffins.
QUESTION Tina Rzucidlo, Cochranville, would
like a recipe for a batter to fried chicken that tastes simi
lar to Kentucky Fried Chicken, original flavor.
QUESTION Carolyn Norwood, Irwin, writes that
her husband recently returned from a trip to Chicago
and declared that Spinach Pie was the only pie worth
eating. She suspects that it contained eggs and
cheeses, but he doesn’t think so. She would prefer a
lowfat, no cholesterol recipe for Spinach Pie if it is
available.
QUESTION A Dayton, VA. reader would like to
know how to keep a pumpkin cake roll from cracking
when it is unrolled after cooling.
QUESTION Mrs. Glenn Rolle'r, Spring Grove,
would like a recipe for pumpkin egg custard and for Ted
Rolls.
QUESTION Norma Eckard, Hanover, would like a
recipe for onion bread, which uses yeast and is soft and
moist In texture.
QUESTION Donna Zimmerman, Frenchville,
would like a recipe for cooking oxtail.
QUESTION J. Waring Stinchcomb, Suitland, Md.,
would like a dessert recipe that uses a cut-up yellow
cake for a bottom layer. Pudding, fruit such as cherries
or blueberries, and whipped cream are used on top with
possibly some other ingredients.
QUESTION Dotty Gaul, Glenmoore, is looking for
a recipe for cinnamon twists that tastes similar to those
sold in Pomeroy’s former tea room in Harrisburg. It is a
soft, sweetened bread dough with cinnamon and granu
lated sugar.
QUESTION Lynette Keaton, Accord, N.Y., would
like a recipe for gjnger snaps (that snap, not the soft
variety).
Cook's
Question
Comer
QUESTION Lynette Keaton, Accord, N.Y., would
like a recipe to make cornbeef from venison.
QUESTION—Ginny Eaton, Ontario, N.Y., would like
a recipe for Reuben Dip, which is used with pumpernick
le bread.
QUESTION A reader would like recipes for using
butterscotch morsels.
ANSWER Jennifer Rake, East Stroudsburg,
wanted to know how and when to harvest dry soybeans
and how to roast them. Thanks to an anonymous reader
for sending the following information. She writes that
soybeans should be planted in May. After pods are com
pletely filled out, pull out plants, tie together and hang to
dry.
Rinse and drain soybeans (1 cup raw soybeans
expands to about 2'A cups after soaking). Soak over
night, using 3 cups cold water for each cup soybeans. If
you’re in a hurry, use the fast-soak method: Bring soy
beans and water to a boil: boil 2 minutes and let stand 1
to 2 hours.
Drain soybeans; dry thoroughly by wrapping them in
a towel. Roast them with either of the following methods.
Be careful not to overcook as they continue browning
after both baking and microwaving. After cooking,
sprinkle soybeans with salt or other seasonings, if
desired. Spread on paper towels to drain and cool. Store
tightly covered in a cool place.
Conventional oven: This method is easiest for a large
amount. Stir together soaked soybeans and 1 teaspoon
soybean oil (for each cup soaked soybeans) on a large
cookie sheet. Bake at 350 degrees for 50 to 60 minutes,
stirring after each 15 minutes or until soybeans are light
golden brown.
Microwave oven: Roast no more than 2 cups at a
time. Stop and let your microwave cool before cooking
additional batches. For 2 cups of soaked soybeans;
combine soybeans with 1 teaspoon soybean oil in a
microwavable and heat-proof glass 9- or 10-inch pie
plate. Microwave (HIGH), uncovered, 10 to 12 minutes,
stirring after each 2 minutes or until soybeans look
slightly browned.
ANSWER N. Martin requested a recipe for Double
Chocolate Sour Cream Drop Cookies. Thanks to E.
Kuntz of Dauphin for sending a recipe.
Double Chocolate Sour Cream Drop Cookies
. 2 eggs
1 cup sugar
1 cup sour cream
2 1-ounce squares unsweetened chocolate, melted
and cooled
2 teaspoons vanilla extract
2 cups flour
'A teaspoon salt
'A teaspoon baking powder
Vi teaspoon baking soda
1 cup white chocolate morsels
'A cup butter
'A cup white chocolate morsels, melted
1 teaspoon vanilla extract
IVi cups confectioners’ sugar
V* cup light cream or half and half
Preheat oven to 350 degrees. Beat eggs until light
yellow in color. Add sugar and beat until well mixed.
Blend in sour cream, unsweetened chocolate and 2
teaspoons vanilla. Combine flour, salt, baking powder,
and baking soda; gradually mix into sour cream mixture.
Stir in unmelted white chocolate morsels. Drop by tea
spoonful onto lightly buttered cookie sheets. Bake 8 to
10 minutes or until cookies are firm when lightly touch
ed. Cool on pan for 1 minute. Cool completely on wire
rack.
For frosting, cream butter; blend in melted white cho
colate, and vanilla. Beat in confectioners’ sugar and
cream until smooth. Frost cookies. Makes 6 dozen.
ANSWER — Maybelle Page, Oxford, wanted a
recipe for Tar Heel Pie. Thanks to Grace Davis, Milan
ville, for sending a recipe.
Tar Heel Pie
1 cup chocolate chips
V 4 cup butter, melted
1 cup chopped pecans
1 teaspoon vanilla
y 2 cup flour
7 2 cup white sugar
'A cup brown sugar
2 eggs, beaten
Pourwarm butter over chocolate chips and stir. Blend
all remaining ingredients and stir into chocolate chip
mixture. Pour into unbaked pie shell. Bake in 350
degree oven for 30 to 40 minutes.
Soybean Nuts
(Turn to Page B 12)
Pizza
Pizzazz
(Continued from Page B 6)
BUDDY’S FAJITA BAKE
1 can of 8 refrigerated bread
sticks
8-ounce jar of salsa
Vj cup Parmesan cheese, finely
grated
l/i pounds ground chuck
1 medium onion, diced
1 package fajita seasoning mix
1 large jar pimentos, diced
4 ounces Cheddar cheese,
shredded
Chives or jalapeno peppers,
optional
Spray baking sheet with veget
able spray. Remove bread sticks
from can but do not pull apart. Roll
dough into a 18xl8-inch square.
Spray top with vegetable spray.
Spread salsa over dough leaving a
small edge. Sprinkle with Parme
san cheese.
In a skillet, brown ground beef
with diced onion, add seasoning
mix and simmer 10 minutes.
Spread evenly over parmesan
cheese and top with pimentos and
cheese.
Bake at 400 degrees for 15 to 20
minutes or until brown on edges.
Cool 2 minutes: cut into squares
and serve with sprinkles of chives
or jalapeno peppers, if desired.
BJ. Light
Lebanon
PRONTO PIZZA
6 ounces fresh American lamb
'A teaspoon onion salt
'A teaspoon fennel seed
'A teaspoon dried oregano
leaves, crushed
'A teaspoon dried basil leaves,
crushed
'/• teaspoon Crushed red pepper
flakes
2 teaspoons olive oil
A cup chopped bell pepper
'A cup chopped Italian plum
tomatoes
10- to 12-inch prebaked pizza
shell
'A cup pizza sauce
1 tablespoon grated Parmesan
cheese
'A cup thinly sliced fresh basil
leaves, optional
A cup grated mozzarella cheese
In small bowl, combine lamb,
onion salt, fennel, oregano, basil,
crushed red pepper flakes and
knead until well blended.
In 10-inch skillet, heat oil and
saute lamb, crumbling and cook
ing until lightly browned. Drain on
paper towel. In same skillet, saute
bell pepper for 3 to 4 minutes: stir
ring occasionally. Add tomatoes
and saute additional minute. Place
pizza shell on cookie sheet or pizza
pan, spread on pizza sauce and top
with sauted vegetables. Sprinkle
with Parmesan cheese, fresh basil,
if desired, cooked lamb, and moz
zarella cheese. Bake in preheated
450 degree oven for 8 to 10
minutes. Cool for 5 minutes and
slice into wedges. Serve.
Am. Lamb Council
To keep dairy products at
maximum freshness, make the
dairy case your last slop before
checking out at the supermarket.
Immediately refrigerate the pro
ducts upon arriving home.
McDonald’s reports that its
10,000 U.S. restaurants sell more
than 190 million cartons of milk
and 800 million milk shakes each
year.