Lancaster farming. (Lancaster, Pa., etc.) 1955-current, May 22, 1993, Image 44
88-Lancaster Fanning, Saturday, May 22, 1993 If you are looking for a recipe but cant 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* celve 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 —May Ozinek, Remington, N.J., wrote that on a recent trip to Rorida, 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 Corked. Henderson, Md., would like a recipe for pickled garlic. QUESTlON—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 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 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 Maureen Wheeler, Kirkwood, would like a lemon pudding cake v 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 removed 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 chocolate muffins, a deep, dark chocolate muffin that is very heavy and moist. 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. QUESTION Jessie Mayall, Mansfield, would like a good recipe for a potato bun that has frosting drizzle on top. Jessie remembers when she was little, a friend’s mother always had a big plate of these on the table. Cook’s Question Comer ANSWER—Mark Kopp, Tower City, wanted to know what happened to sauerkraut. She said today it is shredded Cab bage rather than the kraut she remembers. Thanks to Fran Pierman, Stockton, N.J., and Margaret Hill, Apalachin, N.Y., for sending recipes. Fran writes that the best sauerkraut is homemade and that it is simple to do. Get a container like a crock that is big enough to hold at least 5 gallons. The cab bage must be freshly picked so when you shred it and press it, it produces lots of juice because it must stew and ferment in its own juice. Take 3 tablespoons pickling salt (not iodized salt) for every 5 pounds of shredded cabbage. Mix salt and cab bage thoroughly then press it hard with your hands a little at a time until it is covered with its own juice. When shredding cabbage, cut out the core and throw away. Shred finely about the thickness of a dime. You can do this with a butcher knife or with a wooden cutting board, but an old time slaw cutter makes it go a lot faster. You can usually find a slaw cutter at a flea market. After cabbage is covered with its own juice, put a weight on top to keep the cabbage covered. It needs to be covered suffi ciently to keep the air from the surface. The top layer may turn brown if the air hits it. If it does turn brown, throw away the off colored part. If you need more juice, you can add salted water. Allow the kraut to ferment at room temperature until it begins making gas bubbles the next day. Fermenting takes about 2 to 6 weeks, depending on the weather. When the mixture stops bubbling, it is finished. Refrigerate or pack it into jars. Process 30 minutes in boiling water bath. Ratio of 3Vi tablespoons pickling salt to 5 pounds shredded cabbage. Place shredded cabbage and salt in large pan. Mix well by hand. Pack gently (do not pound) in crock using a potato masher to press down. Repeat until, crock if filled within 5 inches of top. Firmly press down cabbage with potato masher to extract enough juice to cover cabbage. Cover with clean cloth. Place a plate on top and weight it down with a jar filled with water. Keep crock at 65 degrees to ferment. Check kraut daily. Remove scum as it forms. Wash and scald cloth often to keep it free from scum and mold. Fermentation Twill be com plete in 10 to 15 days. If no bubbles rise, fermentation has ended. ANSWER —Maureen Wheeler. Kirkwood, wanted a yum my recipe for baked beans that appeared in a 70s Rival Crock Pot recipe booklet. Thanks to Vivian Plasterer, Newburg; Maryann Patten. Clayton, N.J.; Janice Haas, Monocay Sta tion: Suetta High, Reinholds: B. Davis, Coatesville; Nancy Smeal, Houtzdale; Ann Chapman, Vester, and others for sending recipes New England Style Baked Beans 1 % pounds dry navy beans 1 pound smoked ham or ham hocks OR Vi pound cubed salt pork 'A cup chopped onion Vi cup packed brown sugar Vi cup maple syrup 1 teaspoon salt 1 teaspoon dry mustard Completely soften beans by simmering in three times their volume of unsalted water for 30 minutes in a saucepan. Allow to stand covered for VA hours or until softened: drain and reserve 1 cup liquid. Put beans in crackpot. Add remaining ingredients along with the 1 cup reserved bean liquid: mix well. Cover and cook on low 10 to 12 hours or on high for 4to 5 hours, stirring occa sionally. Cut ham from bone and return to crackpot. If thicker beans are desired, uncover, and turn to high during last hour. Variation: stir in % cup catsup and 2 tablespoons prepared mustard during last hour. New England Baked Beans I'A pounds dry navy beans 1 cup catsup 1 cup brown sugar 1 additional cup water 2 teaspoons dry mustard 2 tablespoons dark molasses 1 tablespoon salt % pound salt pork, ground or diced Cook dry beans in water three times their volume in a saucepan until softened. Drain and put in crock pot. Add remaining ingredients and mix well. Cover and cook on low 10 to 12 hours or on high 4 to 6 hours, stirring occasionally. Beans should be soft before adding sugar or molasses. ANSWER For the reader who requested a grits recipe, here is one from F.R. of Indiana. Cheese Grits Souffle 1 cup quick-cooking grits 1 teaspoon salt 6 tablespoons butter 1 roll garlic cheese 2 eggs, beaten V* cup milk Salt and pepper, to taste 1 cup cornflake crumbs 2 tablespoons melted butter Cook grits with salt and 4Vi cups water in saucepan until water is absorbed. Add 6 tablespoons butter and cheese until well blended. Cool. Mix eggs and milk in a bowl. Season with salt and pepper. Add to grits and mix well. Spoon into 1 Vi quarts dish buttered. Top with buttered flakes. Bake cov ered at 350 degrees for 45 minutes. Sauerkraut (Turn to Pag# B 9) Oriental (Continued from Pig* B 7) ORIENTAL NOODLE FRITATTA 3-ounce Ramen Oriental noodle mix, broken into chunks 10-ounce package frozen stir fry vegetables 6 eggs, slightly beaten VA cups water, divided into 1 cup and 'A cup 1 tablespoon cornstarch Set aside seasoning packets. In 10-inch omelet pan or skillet with ovenproof handle, combine noo dles and 1 cup water. (You can ovenproof a skillet handle by wrapping it completely with alu minum foil). Cover the noodles and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes, stirring once or twice, until noodles are soft. Add veget ables; cover and cook until thawed, about 1 minute. Meanwhile, stir together corn starch and seasoning packets. Adel remaining 'A cup water to mixture and blend into eggs. Uncover vegetable-noodle mix ture and continue to cook, stirring over medium heat until liquid eva porates, about 1 minute. Add egg mixture, cover and reduce heat. When eggs are set, place skillet under broiler 6 inches from heat to lightly brown. Cut into wedges ana serve from pan or slide onto serv ing platter. STIR-FRY CHICKEN GINGER Cut 2 boned and split chicken breasts into bite-sized pieces or thin strips. Marinate at least 30 minutes in the following: 1 teaspoon peanut oil 1 tablespoon lite soy sauce 1 teaspoon fresh ginger, chopped or 'A teaspoon ground ginger 1 teaspoon sesame seeds Slice or chop: 1 2-3 carrots, peeled, thinly sliced' /> cup mushrooms 2-3 stalks celery, sliced at angle 4 small yellow onion, sliced 1-2 stalks broccoli, chopped 1 green pepper, sliced julienne Snow peas Heat wok or large fry pan. Add peanut oil. Drain chicken, reserve marinade. Brown chicken quickly and remove from pan. Keep warm in oven. Stir-fry onion, carrots, and broccoli. Add pepper and celery. Mix 1 teaspoon cornstarch with 'A cup cold water or chicken broth. Add to wok with marinade. Return chicken to wok. Add mushrooms and snow peas. Simmer until juice thickens. Serve over rice. Sue Pardo HONEY-MUSTARD CHICKEN 20-ounce can pineapple slices in juice 4 boneless, skinless chicken breast halves 2 teaspoons vegetable oil 2 large cloves garlic, pressed 1 teaspoon thyme, crumbled 1 tablespoon cornstarch 'A cup honey '/< cup Dijon mustard Drain pineapple, reserve juice. Sprinkle chicken with salt and pep per to taste. Rub with garlic and thyme. Brown in hot oil in non stick skillet. Combine 2 tablespoons reserved juice with cornstarch. Combine honey and mustard, stir into skillet with remaining pineap ple juice. Spoon sauce over chick en. Cover and simmer 15 minutes. Stir cornstarch mixture into pan juices. Add pineapple. Cook, stir ring uptil sauce boils and thickens. Serves 4. Tammy Forbes Lancaster, N.H.