18-Lancaster Farming, Saturday, June 5, 1993
Bl
H Cook’s
Question
Comer
£/.V„ \ C J cJ>
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 BASE. 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, 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 Patricia Corked, Henderson, Md., would
like a recipe for pickled garlic.
QUESTION Patricia Davis, Dillsburg, wants to know
where to buy pasteurized egg whites.
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 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 Hell
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 for
Lobster Bisque such as that served at the Nittany Lion Inn at
State College.
QUESTION Elsie Austin, Columbus, would like some
good coffee cake recipes.
QUESTION Sarah Burkholder, Denver, would like a
recipe for a coal garden made with ammonia and Merthiolate,
which grows in crystal-like forms.
QUESTION Geraldine Long, Elkton, Md., would like
recipes for cooking October beans. Also, how should they be
planted and cared for.
QUESTION Mrs. Norman Brown, Clementon, N.J.,
would like to know where to purchase dried mushrooms in
bulk.
ANSWER Mary Lehman. Elizabethtown, wanted
recipes for rhubarb. Thanks to Linda McCuean, New Galilee;
Tina Forry. Quentin; and Audrey Savage, Markleysburg, for
sending recipes
Impossible Rhubarb
2 cups rhubarb, chopped
Arrange in a greased 10-inch pie plate. Combine the
following:
'/* cup biscuit mix
1 cup sugar
2 tablespoons margarine
% cup milk
2 eggs
1/* teaspoon cinnamon
Blend 15 seconds in blender. Pour over rhubarb. Sprinkle
with streusel topping:
2 tablespoons butter
'A cup biscuit mix
Vi cup brown sugar
% cup chopped nuts
Bake at 375 degrees for 40 minutes.
Old-Fashioned Rhubarb Crisp
Mix together;
VA cups flour
1V» cups rolled oats
I'A cups brown sugar
% cup melted butter
VA teaspoon cinnamon
Use half of this mixture to cover the,bottom of a 9x13-inch
pan. Cover with the following;
6-7 cups diced rhubarb
Boil together until thickened:
VA cups water
I'A cups sugar
3 tablespoons cornstarch
1 teaspoon vanilla
Pour over rhubarb. Top with remaining oat mixture. Bake 1
hour at 350 degrees. Great served warm with ice cream or
cold with whipped topping.
Cream:
VA cups brown sugar
V» cup butter
Add:
1 cup sour milk
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
Blend in:
24cups flour
1 % cups diced rhubarb
'A cup chopped nuts
Pour into 2-greased bread pans. Sprinkle tops with a mix
ture of 'A cup sugar and 2 tablespoons butter. Bake at 325
degrees for 60 minutes or until done.
Makes 2 loaves.
Rhubarb Fool
I'A pounds rhubarb, cut into 1 -inch pieces
1 cup light-brown or granulated sugar
'A teaspoon powdered cloves
'A teaspoon vanilla
Juice of 'A orange
Several large pieces orange peel
1 cup heavy cream
1 tablespoon sugar
Orange flower water, to taste*
In a saucepan, combine rhubarb, sugar, cloves, orange
juice, and peel. Cook over medium heat until the rhubarb has
melted into a thick puree, about 15 minutes. Stir toward the
end of cooking to prevent scorching.
Add vanilla. Transfer mixture to a covered container and
refrigerate several hours or overnight.
When fruit is cold, whip cream with 1 tablespoon sugar and
flavor to taste with orange flower water.
‘Orange flower water can be found in Greek or Middle
Eastern specialty shops. Fold it into the rhubarb to give a
marbled texture. Pile into tall glasses and serve.
ANSWER—A reader from Potter County wanted a recipe
for fudge made out of goat's milk. Thanks to Linda McCuean,
New Galilee, for sending two recipes.
Chocolate Goat Milk Fudge
IVi cups goat milk
3 cups granulated sugar
1 cup brown sugar
% cup cocoa
'A teaspoon salt
'A cup white corn syrup
Cook all ingredients slowly to soft ball stage over low to
medium heat (soft ball is about 240 degrees). Add % cup but
ter, cut in chunks, and let cool, without stirring to 110 degrees.
Do not stir during the cooling time. Add 2 teaspoons vanilla
and beat vigorously until it begins to lose its gloss. Pour quick
ly into a buttered 9x13-inch pan.
Peanut Butter Goat Milk Fudge: use recipe above but omit the
cocoa and salt. When it reaches the soft ball stage, add 'A cup
peanut butter instead of butter; proceed as above.
Contributor writes that the slower fudge cooks, the crea
mier the finished product
Rhubarb Bread
(Turn to Page B 9)
Dairy
(Continued from Page B 6)
BUTTERSCOTCH COOKIES
A cup butter
1- cup brown sugar
2 eggs
2- cups flour
1 cup sour cream
1 teaspoon vanilla
1 teaspoon soda
'A teaspoon baking powder
'A teaspoon salt
Cream together butter and
brown sugar. Add eggs and beat.
Mix rest of ingredients. Bake at
3SO degrees for 8-10 minutes.
Frosting:
Brown A cup butter, 2 cups con
fectioners’ sugar, and 3 table
spoons hot water. Beat together.
Frosting will get thicker as it cools
off. You may need to add more hot
water.
This is one of my family's favo
rite cookies. Living on a dairy farm
and four children, Janelle and
Jolene, 6 (twins); Brian, 3; and
Krista, 1. Life’s full of challenges.
Karen Newswanger
Parkesburg
OLD-FASHIONED
RICE PUDDING
*/i cup rice (not instant)
1 cup water
4 cups milk
V* cup butter
2 eggs (beaten)
'A cup sugar
'A teaspoon vanilla
14 cut raisins
Cinnamon
Microwave rice and water and
raisins in large bowl for 6 minutes
(or until water is gone). Stir. Add
milk and butter and microwave for
35 minutes. Stir. Add eggs, sugar,
and vanilla. Beat together.
Sprinkle with cinnamon.
This recipe makes a consistently
creamy rice pudding. Delicious—
and nutritious!
Sandra J. Tabor
North East, Md.
SPINACH CASSEROLE
4 eggs, beaten
'A cup butter, melted
1 pint small or large curd cottage
cheese
4 tablespoons flour
% pound orange process cheese
Two' 10-ounce packages of spi
nach, cooked and drained.
Grease a 2-quart casserole with
butter. In a large bowl, beat eggs.
Add melted butter, cottage cheese,
and flour. Cut processed cheese
into small pieces and add to the
mixture. Add spinach and mix
well. Pour into casserole. Bake
uncovered 30-45 minutes at 350
degrees.
You can substitute a bunch of
broccoli, cooked and drained, if
you don’t prefer spinach.
Joan Rohrbach
Shoemakersville
WIENER BEAN CASSEROLE
4 medium potatoes, diced
4 wieners, sliced
l‘/i cups milk
'A cup mayonnaise
3 tablespoons flour
1 teaspoon salt
V* teaspoon dry mustard
'A teaspoon pepper
1 medium onion
2 cups cooked or canned green
beans, drained
Cook potatoes until tender,
drain. Mix milk, mayonnaise,
flour, salt, mustard, pepper, and
onion. Pour over remaining ingre
dients. Top with bread crumbs.
Bake at 350 degrees for 45
minutes.
Mrs. Benuel M. Stoltzfus
Honeybrook
(Turn to Page 812)