BS-Lancwter Farming, Saturday, May 29, 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—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, Sid
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 Evelyn Reinfeld, Halifax, would like recipes
using buckwheat flour without yeast.
QUESTION Patricia Corked, 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 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—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 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.
QUESTION —Eleanor Hertzog, King of Prussia, would like
a recipe for 7-grain bread using sesame seeds, caraway
seeds, and it looks like rye bread.
QUESTION Estella Fink, Allentown, would like a recipe
for Apricot Crumb Pie.
QUESTION Ruth Zimmerman, Lancaster, would like a
recipe for homemade mayonnaise that tastes like Real Heil
man's and also one like Miracle Whip.
QUESTION —Debbi Collins, Nazareth, would like a recipe
for a very moist homemade yellow cake. She has tried seven
recipes and the cakes are either too dry or they don't raise
high enough or they are similar to pound cake. She wants a
cake with the texture and moistness of a packaged mix.
QUESTION —Pauline Fox, Bangor, wants a recipe of Lob
ster Bisque such as that served at the Nittany Lion Inn at State
College.
ANSWER Gloria Fready, Mount Joy, wanted to know
how to make French fried sweet potatoes that do not taste
soggy. Thanks to Sherry Craner. Bridgeton, N.J., for writing
that the secret to eliminating soggy potatoes (sweet or white)
is to soak them in ice water after cutting the potatoes. Blot
them dry before frying. When finished frying, blot again with a
Cook’s
Question
Comer
ANSWER Sue Pardo, Jarrettsville, Md., would like
recipes to use in a bread machine. Thanks to Sherry Craner,
Bridgeton, N.J. fdt sending her favorite recipe.
Swedish Rye Bread
IVi cups bread flour
% cup rye flour
2 tablespoons packed brown sugar
1 teaspoon salt
1 tablespoon butter
1 tablespoon dry milk
2 tablespoons light or dark corn syrup
1 teaspoon molasses
Stir together liquids and add enough water to make 7/Bcup
liquid
2 teaspoons yeast
Caraway seeds, optional
Follow bread machine directions. Add caraway seeds
when the first beep sounds.
ANSWER L. Weaver, Ephrata, requested recipes to
prepare cubed steak. Thanks to a Reinholds reader for send
ing the following recipe.
Swiss Cream Steak
6 tablespoons margarine
2 cups sliced onions
2 pounds cubed steaks, cut in serving pieces
Vi cup flour
1 tablespoon salt
1 teaspoon pepper
1 teaspoon paprika
1 cup water
'A cup dairy sour cream
Melt 4 tablespoons margarine in large skillet. Saute onions
in margarine, remove from skillet. Dredge steaks in flour sea
soned with salt, pepper, and paprika.
Melt remaining margarine in skillet. Brown meat. Stir in
onions, water, and sour cream. Cover and cook 35 to 45
minutes. Uncover and cook until sauce thickens. Serve over
hot noodles, if desired.
ATTENTION A few weeks ago we printed recipes from
our readers for Easter candy. Some of these called for parra
fin. Thanks to Nancy Fasolt who wrote that paraffin is not con
sidered a healthy ingredient to be consumed or used in candy
making. The use of paraffin has been illegal in the candy
industry for many years. Before the development of today’s
chocolate coatings, the unsweetened baking chocolate was
all that was available to the home candy maker. Paraffin was
added so the chocolate would harden and stay on the coated
item.
Today, the home candy maker has the availability of real
milk chocolate (which needs to be tempered) and confection
ery coatings, also known as summer coatings or compound
coatings that only need be melted and used. Nothing else
need be added; the result is a professional product.
chocolate coatings can be purchased where candy making
supplies are sold such as the Cake and Kandy Emporium, Vil
lage Common, 2019 Miller Rd., East Petersburg.
Here is one of Nancy’s recipes, which can be used for pea
nut butter eggs or cups.
Peanut Butter Cups
1 pound confectioners’ sugar
1 stick butter, softened
18-ounce jar peanut butter. Knead all ingredients until well
blended. The consistency will vary with the brand of peanut
butter for creamier consistency, add more peanut butter.
For a firmer consistency, add more confectioners’ sugar. Dip
into melted confectionery coating.
ANSWER Mary Lehman, Elizabethtown, wanted
recipes for rhubarb. Here is a recipe from Mabel Brubacker,
Carlisle.
Rhubarb Upside-Down Cake
5 cups rhubarb, sliced
3-ounce package strawberry gelatin
1 cup sugar
3 cups miniature marshmallows
18-ounce package yellow cake mix
Cut rhubarb into 'A -inch slices and place in greased
9x13-inch pan. Sprinkle with gelatin and sugar. Place marsh
mallows over mixture.
Prepare cake mix as directed. Pour over rhubarb mixture.
Bake at 350 degrees for 40 to 60 minutes. Remove from oven
and turn upside down on serving tray. Serve warm with
whipped cream. Serves 8 to 12.
ANSWER Maureen Wheeler, Kirkwood, wanted a
lemon pudding cake recipe. Thanks to Lois Delp, Dimock, for
sending a recipe.
Lemon Glaze Cake
1 package yellow cake mix
1 package lemon Jell-0
4 eggs
% cup vegetable oil
3 /* cup water
IV2 cups confectioners’ sugar .
Beat together for 4 minutes or until fluffy. Bake at 350
degrees in a 9x13-inch pan for 35 minutes.
While cake is baking, mix juice of 3 lemons with IVS cups
confectioners’ sugar. When cake is finished baking, punch
holes with a fork over the top of cake and spread on the glaze
while the cake is still hot. The glaze partially soaks into the
cake and leaves a thin glaze on top.
Cook-Out
(Continued from Pago B 6)
GREEK LAMB A LA LEEK
VA pounds well-trimmed bone
less lamb leg, cut into VA -inch
pieces
1 cup plain yogurt
1 envelope leek soup mix
Juice of 1 lime
1 tablespoon white wine Wor
cestershire sauce
1 teaspoon crushed red pepper
pods
1 each red and yellow bell pep
per, cut into VA -inch pieces
6 pita bread rounds
Fresh spinach leaves
Combine yogurt, soup mix, lime
juice, Worcestershire sauce, and
red pepper pods. Place lamb pieces
in plastic bag; add marinade, turn
ing to coat. Close bag securely and
marinate in refrigerator 3 hours or
overnight, if desired; turn occa
sionally. Alternately thread lamb
and pepper pieces on each of six
12-inch skewers. Place on grid
over medium coals. Grill IS to 30
minutes, turning occasionally.
Place 6 pita rounds on platter and
top with spinach leaves. Remove
lamb and peppers from skewers
onto spinach leaves. 'Fold pita
around lamb to serve 6.
Lamb Committee
HONEY MUSTARD-GLAZED
STEAKS WITH GRILLED
ONIONS
‘A cup Dijon-style mustard
1 tablespoon chopped parsley
VA tablespoons honey
1 tablespoon cider vinegar and
water
'A teaspoon hot pepper sauce
'A teaspoon coarse grind black
pepper
2 well-trimmed boneless beef
top loin steaks, cut 1-inch thick
1 large onion, cut 'A -inch thick
slices
Combine mustard, parsley, hon
ey. vinegar, water, pepper sauce,
and pepper. Place beef steaks and
onion slices on grid over medium
coals; brush both sides liberally
with glaze. Grill steaks and onions
9 to 12 minutes, turning once and
again brushing with glaze. Makes
4 servings.
Beef Industry Council
RIB-STICKING RIBS
4 pounds boneless country-style
ribs
6-ounce can tomatoe paste
A cup brown sugar
'A cup frozen orange juice con
centrate, thawed
2 tablespoons red wine vinegar
1 tablespoon prepared mustard
1 tablespoon Worcestershire
sauce
'A teaspoon pepper
Cut ribs into serving portions.
Combine remaining ingredients;
mix well. Prepare covered grill
with drip pan in center, banked by
slow coals. Place ribs on grill; cov
er and code about 20 minutes; turn
ribs and cook, covered 20 minutes
more. Brush ribs with sauce and
cook, covered. 25 to 35 minutes
more or until tender, turning and
brushing frequently with sauce.
Serves 6.
National Pork
Producers' Council
FOILED FISH
2 pounds fish fillets
2 tablespoons butter
'A cup chopped onions
2 tablespoons chopped green
pepper
'/, cup sliced mushrooms
1 clove garlic, crushed
1 pound tomatoes, cut up
'A teaspoon thyme
In saucepan, melt 2 tablespoons
(Turn to P«fl« B»)
4