BS-Lincaster Farming, Saturday, May 15, 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 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 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, Remington, 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. Thje 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 —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 A reader from Potter County would like a
recipe for fudge made out of goat's milk.
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 Sue Pardo, Jarrettsville, Md., would like
recipes to use in a bread machine.
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 Ralph Johnson, Sewell, N.J., would like a
recipe for green tomato pie with raisins and a top crust.
QUESTION Lisa Kerrigan, Bath, would like a recipe for
Kosher Dill pickles that taste like the Claussen pickles that are
stored in the refrigerator.
QUESTION —Peg Koser, Lancaster, wrote that in this col
umn she learned how to make a tea concentrate using spear
mint leaves and freezing for later use. She asks if there is a
similar way to make a concentrate using fresh blue grapes?
QUESTION Mary Lehman, Elizabethtown, would like
recipes for rhubarb and a cookbook on rhubarb. One, that I’m
aware of is “Rhubarb Cooking for All Seasons.” For a copy,
send $6 to Rhubarb Cookbook, Box 392, Hopkins, Minnesota
55343. It is small, but has 150 recipes in it.
QUESTION L. Weaver, Ephrata, would like recipes or
ideas to prepare cubed steak.
QUESTION Fay Leslie, Woodstown, N.J., would like a
recipe for spoon bread, which is soft and of pudding texture.
QUESTION Maureen Wheeler, Kirkwood, would like a
yummy recipe for baked beans that uses dried Great Northern
Beans (not canned), molasses, brown sugar, onions, salt
pork, dry mustard, and cooked in a slow cooker. She said that
her mother had made them this way and unlike most bean
recipes, this recipe had a sweeter molasses base and not a
tangy catsup/tomato base. When cooked the baked beans
were deep, dark brown. She thinks the recipe might have
appeared in a 70s Rival Crock Pot recipe booklet.
QUESTION Melanie Kozlowski, Kingsby, would like a
recipe for chocolate muffins,.a deep, dark chocolate muffin
that is very heavy and moist.
Cook’s
Question
Comer
QUESTION Maureen Wheeler, Kirkwood, would like a
lemon pudding cake recipe. She said her mother made It'
before cake mixes were invented. She remembers her
mother poking holes in the top of the warm cake, just rentoved
from the oven, with a toothpick and drizzling lemon glaze over
the top. When the cake cooled, the lemon glaze hardened and
“was mighty tasty."
QUESTION Melanie Kozlowski, Kingsby, would like a
recipe for mousse such as that served at Ponderosa.
QUESTION Jeanette Babson, Ottsville, would like a
recipe for salt pickles, which uses rock salt and grape leaves.
The original recipe was made in a barrel and the pickles were
very crisp and sour.
ANSWER Mary Snyder, Manheim, wanted recipes
using senaro peppers. Thanks to a western New York reader,
who sent the following recipe.
Hot Pepper Sauce
Collect 50 to 60 cayennes, jalapenos, Thai chilies or Serra
nos. Wear rubber gloves to wash, chip off stems, and break
long, slender varieties in half. Wear safety glasses as a remin
der not to rub your eyes!
Throw all peppers along with a head of garlic (skin and all)
into food processor and reduce to a mash.
Empty mash in a heavy-duty stainless steel pot, add a half
gallon or so of distilled white vinegar and a bit of salt.
Heat until just before it boils, lower heat and simmer for 2 to
3 hours, adding vinegar as needed to thin the mixture.
Transfer to a food mill and grind it, saving the liquid. Leftov
er pulp and seeds can be dried in oven or food dryer to use as
hot-pepper flakes. Pour the liquid back into the pot, thin if
needed with more vinegar and simmer another hour.
Let qpol and store in jars or bottles in refrigerator. One
batch makes 2 or 3 quarts. Good with just about everything,
especially eggs, hamburgers, bean soup, and mixed with
sour cream or yogurt as a dip.
ANSWER To Eda Mott, Shickshinney, who wanted
recipes for sweet and sour salad dressing. Here are two from
Sis Wilson, Earleville, Md. She writes that a superb recipe
was given to her by a wonderful lady who has since passed
away. The lady used to make it and sell it in her little country
store. Here it is.
Sweet Sour Dressing
1 small onion
1 teaspoon hot mustard
V* cup sugar
1 teaspoon salt
'A cup vinegar
Blend together ingredients. Slowly add 1 cup salad oil, a
little at a time, so it doesn't separate.
Add
1 teaspoon poppy seeds or celery seeds
Blend a second or two. Use on fruit or vegetable salad.
Spinach Sweet Sour Dressing
Blend together:
1 medium onion
'A cup catsup
2 teaspoons Worcestershire sauce
'/: cup sugar
1 teaspoon salt
V* cup red wine vinegar
1 cup vegetable oil
Serve dressing on top of spinach tossed with hard-boiled
eggs, mushrooms, and crisp bacon.
ANSWER—Thanks to Mrs. Ronald Weaver. Richfield, for
sending in a bread recipe.
Dissolve 3 tablespoons yeast in V* cup warm water and 2
teaspoons sugar
Combine in large bowl:
*A cup sugar
1 'A tablespoon salt
'A cup shortening
4Vi cups warm water
1 egg
Add:
8 cups flour
Beat 3 minutes. Stir in by hand
8 to 9 cups flour
Knead 5 minutes.
Cover and let rise 30 minutes. Punch down, turn over and
let rise until double. Knead a few minutes, then shape into
loaves and place in six pans. Cover loaves with a damp cloth
and let rise until double. Bake at 350 degrees for 25 minutes.
Whole wheat bread: substitute 4V4 cups whole wheat flour
Raisin bread: add 2 teaspoons cinnamon and 1 pound
raisins.
Always use warm but not hot water to dissolve yeast since
hot water destroys yeast. *
Yeast is a live plant. Supplied with a little sugar for food, it
gives off gas that makes dough rise. Too much heat will kill it,
but cold impedes its growth. Set dough in warm place, free of
drafts while rising. Sometimes setting the bowl on a heating
pad on low setting helps if you don’t have a good rising spot
Bread
(Turn to Pago BIS)
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(Continued from Page BO)
GROUND BEEF
POTATO CASSEROLE DISH
2 pounds ground beef
6 servings Idaho spuds mashed
potatoes
A teaspoon oregano leaves
'A teaspoon chopped onions,
optional
1 ripe tomato
8 ounce package mozzarella
cheese, shredded
Brown ground beef and onions;
drain grease; put in a 9x9-inch
dish. Prepare potatoes. Mix in ore
gano. Put on top of beef in dish.
Slice tomatoes, put on top of
potates; top with cheese.
Covet with foil and bake for IS
minutes at 350 degrees. Remove
foil and continue baking for- IS
minutes. Let set S minutes before
serving. Serves 6.
Good flavor. This is one of my
favorite recipes. My oldest son
loves this dish. On his 241 h brith
day, this is what he wanted. It’s
delicious. Try it and see.
Janice Rehmeyer
York
CHICKEN ETTI
1 pound spaghetti, drained well
4 cups cooked, cut up chicken
2 cans cream of mushroom soup
1 can cream of celery soup
l'/a cups milk
2 cups chicken broth
Pepper
Onion
1 pound Velveeta cheese
Combine all ingredients except
spaghetti and chicken. Heat on
very low heat until cheese is
melted. Combine all ingredients
and pour into casserole. Bake 3SO
degrees for 1 hour.
SAUSAGE GRAVY
In skillet or fry pan, brown
1 pound sausage
When browned, drain off excess
fat if necessary, and add:
4 cups milk
Bring to a boil and thicken with
your favorite thickening agent.
Add Y* to 1 teaspoon salt for added
flavor. Make your homemade bis
cuits,or use a can from the store.
Spread the gravy over warm bis
cuits and feast.
Contributor learned to make
this when she worked in the kitchen
at Allegheny Wesleyan College in
Ohio. It was always a favorite.
Especially good with a tall, cold
glass of fresh milk.
Mrs. Rachel Shetterly
Rising Sun, MD
VEGETABLE PIZZA
2 packages refrigerated crescent
roil dough
2 8-ounce containers cream
cheese
1 cup mayonnaise
1 package Hidden Valley Ranch
Dressing mix
’/< cup each of the following:
carrots, cucumber, celery, broccol
i, cauliflower, green pepper,
mushrooms
2 cups shredded cheese
Press crescent roll dough onto
large cookie sheet, pinching
together seams. Bake at 350
degrees for 8 to 10 minutes or until
golden brown. Cool.
Mix together cream cheese,
mayonnaise, and dry dressing.
Spread on cooled crust Top with
assorted vegetables and cheese.
Chill. Cut into squares when ready
to serve.
Susan Myers
Green Lane
Doris Nolt
Lititz