88-Lancaster Farming, Saturday, April 17, 1993 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, Eph rata, PA 17522. There’s no need to send a SASE. If we re ceive 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 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. If we do not receive an answer to this request within two weeks, we will drop it. QUESTION Ginny Eaton, Ontario, N.Y., would like a recipe for Reuben Dip, which is used with pumpernickel bread. QUESTION Mae Pugh would like a recipe for chicken rice soup like that served at Ponderosa. QUESTION Mrs. Kenneth Ulmer, Waymart, wants a recipe to can a mixture of mushrooms, onions, green pep pers, and oil in pint jars. QUESTION R. Smith, Jonestown, heard about hunter green pumpkins, not squash or gourds, sold at a roadside market in Lancaster County and would like to know where to buy the seeds. QUESTION Mary Lehman, Mifflintown, would like a brownie recipe that uses mashed potatoes. QUESTION —This is not a cooking question, but Mrs. Wil mer Moyer, Bechtelsville, would like to know howto make fire place starters made from sawdust or wood shavings? QUESTION Mark Kopp, Tower City, would like to know what happened to sauerkraut. She said today it is shredded cabbage rather than the kraut she remembers. QUESTION May Ozinek, Flemmgton, N.J., wrote that on a recent trip to Florida, she and her husband ate at Shoney’s the whole way down and back. At the breakfast buffet, Sho ney’s serves a delicious sheet cake that is spicy and filled with raisins and chunks of apples. The cake has a crumb topping and is very moist. Does anyone have a recipe? QUESTION Gloria Fready, Mount Joy, would like to know how to make French fried sweet potatoes. She tried making them, but they tasted soggy. QUESTION Evelyn Reinfeld, Halifax, would like recipes using buckwheat flour without yeast. QUESTION Patricia Corkell, Henderson, Md., would like a recipe for pickled garlic. QUESTION Diane Cruzan, Bridgeton, N.J., wants a recipe for macaroni pizza. QUESTION —A faithful reader would like a recipe for non edible gingerbread men to use in herbal wreaths and swags. QUESTION F.T.C. would like a recipe for raisin pie with lots of “goo," with a custard base made with milk. QUESTION Patricia Davis, Dillsburg, would like a recipe for shoo fly pie that tastes like those made by Zinn’s Diner or Wixon’s Bakery. QUESTION Patricia Davis, Dillsburg, would like a recipe for hard sugar cookies like those made by Archway. QUESTION Patricia Davis, Dillsburg, wants to know where to buy pasteurized egg whites QUESTION Alverna Martin, Wellsboro, would like a recipe for mock pecan pie made with dried beans. QUESTION J. Waring Stmchcomb, Suitland, Md., wanted a recipe for making barbecue with beef and with pork. QUESTION A reader from Potter County would like a recipe for fudge made out of goat’s milk QUESTION Pauline Sensemg would like to know where she may purchase Washington’s Golden Seasonings and Broth. QUESTION Mary Snyder, Manheim, writes that she planted hot Senano peppers by mistake. She froze them but has not used them. She would like recipes using this type of pepper, which could perhaps be used for gift jars of sauces, relishes etc QUESTION Roland Kamoda, R.D.I, Box 282 Mon ongahela, PA 15063, would like names of favorite cookbooks and where to purchase them. Write directly to him with your suggestions because we do not have room to publish the information. QUESTION Karen Yourga is looking for a recipe to can strawberries in a glaze that can be poured right from the jar onto a cake. She has tried several recipes that bleed and turn pink She would like one with a dark red color in which the strawberries are not mushy QUESTION Edith Vuxta, Elizabethtown, would like a recipe for red velvet whoopie pies. QUESTION Sue Pardo, Jarrettsville, Md , would like recipes to use in a bread machine. Cook’s Question Comer QUESTION Barb Hicks, Hawaii, would like a recipe for homemade beef jerky, the spicier, the better. QUESTION —Sherry Craner, Bridgeton, N.J.,'would like a recipe for chocolate pasta, made with wheat flour. It is used for a dessert topped with sauteed strawberries and white chocolate. QUESTION Cissy McKeon, Birdsboro, would like a recipe for hand-dipped chocolate-covered strawberries such as those sold at Kaufman’s in Pittsburgh. Cissy writes that it appears as if a layer of cream is between the strawberry and the chocolate. QUESTION Lisa Kerrigan, Bath, would like a recipe for Kosher Dill pickles that taste like the Claussen pickles that are stored in the refrigerator. ANSWER Tina Forry, Quentin, wanted recipes using ground turkey. Thanks to N. Leifeste, Colts Neck, N.J., and Janet Erb, Manheim, for sending recipes. SKILLET STEW 1 pound ground turkey 3 medium potatoes 3 large carrots 3 celery stalks 1 medium onion 1 green pepper 1 can tomatoes 7-ounce can corn Salt and pepper Oregano, to taste In the largest skillet or electric skillet, brown turkey and onions. Peel potatoes and carrots and cut into chunks. Layer on top of ground turkey; add 1 to 2 teaspoons water. Steam over medium heat while preparing other vegetables. Add remaining ingredients: bring to a boil. Reduce heat and sim mer, covered, until potatoes are done. While stew is simmer ing, add salt, pepper, and oregano, to taste. Stir occasionally. Serves 6. May omit potatoes and serve over rice. TURKEY LASAGNA 8-ounces lasagna noodles 2 tablespoons vegetable'oil % cup onion, chopped 1 pound ground turkey Vi teaspoon salt Vi teaspoon pepper 1 A teaspoon garlic powder 14 ounces tomato sauce Vi cup green pepper, chopped Vi cup Parmesan cheese, grated 'A teapsoon oregano 2 cups tomato juice Vi cup cottage cheese 3 A cup white Cheddar cheese, grated Cook noodles as directed on package. Saute onion in oil. Add turkey, salt, pepper, and 'A teaspoon garlic powder and tomato juice. Cover and simmer 20 minutes. Place one-third cooked noodles in bottonvof oiled casserole. Cover with half of turkey sauce. Place second layer of noodles over sauce. Spread with cottage cheese. Cover with remaining noodles and turkey sauce. Top with Cheddar cheese. Bake at 350 degrees for 30 to 40 minutes or until bubbling hot. Yields 6' servings. ANSWER—LeIia Semrau, Millerstown, would like an easy recipe for both rye and Italian breads. Thanks to Janet Erb, Manheim, for sending a recipe. Richard’s Best Bread 2 cups skim milk, scalded A cup vegetable oil Vi cup sweetener (honey, sugar, brown sugar, molasses, corn syrup) 2 teaspoons salt, optional A cup warm water 2 scant tablespoons dry yeast 'A teaspoon sugar 2 beaten eggs 1 cup rolled oats 'A cup unprocessed bran flakes 3 cups whole grain flour (whole wheat, rye or buckwheat) 3 cups unbleached flour Flavorings to taste (oregano, basil, thyme, sesame seeds, caraway seeds, anise seeds, poppy, fennel, raisins) Combine hot milk, oil, sweetener, and salt. Place in small bowl: warm water, yeast, A teapsoon sugar. When yeast is bubbly, cool milk and combine the two. Add beaten eggs. Add oats, bran flakes and mix. Add whole grain flour and some white flour as needed. Turn dough on board and knead 6-8 minutes. Put dough in greased bowl, turning. Cover bowl with plastic wrap to rise until double, about I'A hours. Punch down, divide into 3 parts. Knead into each desired flavoring. Place loaves in greased bread pans. Cover pans, set in warm place to rise until doubled, about 1 A to 2 hours. Brush tops of loaves with melted butter and sprinkle with cinnamon or nut meg, if desired. Preheat oven to 350 degrees. Place in oven and turn down to 325 degrees Bake 35 to 40 minutes until hollow sounding when tapped on bottom. (Turn to Page 824) Eggs (Continued from Pago B 6) HIDDEN EGGS Melt 4 tablespoons butter in pie pan. Save half for top. Break up bread to cover bottom of pan. Drop 6 to 7 eggs on bread, add salt and pepper. Break up another piece of bread on top of eggs. Drizzle with butter and dot with cheese. Bake IS to 20 minutes until eggs are done. Karen Good Myerstown COTTAGE CHEESE PANCAKES 6 eggs 1 cup low-fat cottage cheese A cup all-purpose flour 2 tablespoons cooking oil V* teaspoon baking powder 'A teaspoon salt A teaspoon vanilla Place all ingredients in blender container or large mixing bowl. Cover and blend on high speed 1 minute or beat with electric mixer or rotary beater until well blended For each pancake, pour 'A cup bat ter onto hot, lightly greased skillet or griddle. Cook on both sides until golden brown. Fill and fold or top as desired. CROCK-POT MACARONI CASSEROLE 2 cups uncooked macaroni 2 cans cream of mushroom soup 2 (3 ounce) packages dried beef 1A cups cubed cheddar cheese 1 tablespoon butter 4 hard-cooked eggs - diced 'A cup chopped onion 3 cups milk Put everything in crock-pot and stir. Cook on low 5-7 hrs. or 3 hrs. on high. Stir in middle of cooking process. * Can also be done in regular oven. Mix all ingredients & pour in greased casserole. Let stand sever al hours or ovemite in refrigerator. Bake 350 for 1 hour, uncovered. Mary L. Martin Greencastle, Pa. HERBED DEVILED EGGS 6 hard cooked eggs 3 tablespoons dry curd cottage cheese 2 tablespoons low fat plain yogurt 1 tablespoon finely chopped onion 1 teaspoon prepared mustard (preferably Dijon-style) 'A teaspoon dried parsley teaspoon dill weed /i teaspoon garlic powder Dash hot pepper sauce Cut eggs in half. Put half of yolks in small bowl; reserve remaining yolks to another use or discard. With fork mash yolks together with cottage cheese and yogurt. Stir in remaining ingre dients. Season with salt and pep per, if desired. Fill egg halves. Chill before serving. CRUSTLESS CARROT QUICHE Non-stick spray 2 cups finely shredded carrots 3 whole eggs and 6 egg whites, beaten I'A cups skim milk 1 tablespoon minced dried onion 'A teaspoon garlic powder 'A teaspoon salt '/■ teaspoon ground ginger '/• teaspoon pepper 'A cup shredded Cheddar cheese Preheat oven to 350 degrees. Spray 9-inch pie plate with non stick spray. Cook carrots in water about 3 minutes, drain well. Beat together eggs, milk, onions, garlic powder, salt, ginger, and pepper; stir in carrots and cheese. Pour into pan. Bake at 350 degrees for 30 to 35 minutes or until knife inserted near center comes out clean.
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