88-Lancaster Farming. Saturday, June 12,1993
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 Patricia Corkell, Henderson, Md., would
like a recipe for pickled garlic.
QUESTION Patricia Davis, Dillsburg, wants to know
where to buy pasteurized egg whites.
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 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 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.
QUESTION —Helen Hess, Washington Boro, writes that a
recipe for a fermented fruit sauce to top desserts had
appeared in this column some months ago. She thought she
clipped it but cannot find it. If any readers have the recipe to
which she is referring, please send a copy.
QUESTION Louise Graybeal, Renick, W.Va., would like
a recipe for bread sticks such as those served by Pizza Hut.
QUESTION —Louise Graybeal, Renick, W.Va., would like
to know if Red Seal Lye is still on the market and where she
can find it.
QUESTION Debra Shultz, Halifax, would like a recipe
with main ingredients of tortellini or pasta, spinach, red cab
bage, and Ranch Dressing. Is anyone familiar with this salad?
ANSWER Karen Yourga wanted a recipe to can straw
berries 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 strawber
ries are not mushy. Mrs. David Fisher, Lewistown, writes that
the canning process “mushes” the berries. Only fresh berries
stay firm as whole frozen berries also get soft as soon as they
thaw.
ANSWER Peg Koser, Lancaster, wanted a recipe to
make a drink concentrate using fresh blue grapes? Thanks to
Cook’s
Question
Comer
Minnie Auker, Ephrata, for sending a recipe. Also, Rhoda
Martin, Myerstown sent in a recipe to make a tea concentrate.
Perhaps, a grape drink can be made in a similar fashion.
Grape Concentrate
Boil together:
4 quarts fresh, ripe grapes
4 cups water
Strain. To 1 quart juice, add the following
1 pint sugar.
Boil 5 minutes. Pour into hot jars and seal. When opening
for a drink. Add
1 part syrup
3 parts water
Tea Concentrate
4 quarts boiling water
1 quart tightly packed meadow tea
4 cups sugar
Do not pick leaves from stem, but wash thoroughly on the
stem and pack tightly in a 1 -quart measuring cup. Steep tea in
boiling water for 15 minutes (turn burner off after you add tea).
Remove tea, add desired amount of sugar, and boil for 10
minutes.
To use: 1 quart concentrate makes 1 gallon tea.
Contributor writes that this recipe is simple and the tea is
delicious. She has some in the freezer and a pitcherful in the
refrigerator at all times.
ANSWER—Debbi Collins, Nazareth, wanted like a recipe
for a very moist homemade yellow cake. She wanted a cake
with the texture and moistness of a packaged mix. Thanks to
C. Eshelman, Jonestown, for sending this recipe that she
thinks is good. If it is not moist enough, try adding a small
package of instant vanilla pudding in the mix.
1% cup sugar
% cup margarine, softened
2 eggs
IVs teaspoon vanilla
2% cup flour
2Vs teaspoon baking powder
1 teaspoon salt
IVi cup milk
Preheat oven to 350 degrees. Grease and flour pan. Mix
sugar, margarine, eggs, and vanilla until fluffy. Beat on high
for 5 minutes, scraping bowl. Beat in flour alternately with milk
at low speed. Bake 45-50 minutes.
ANSWER For the reader who wanted recipes using
buckwheat flour, here is one from Louise Graybeal of Renick,
W.Va.
2 cups buckwheat flour
'A teaspoon salt
1 teaspoon baking powder
1 tablespoon brown sugar or molasses
Water enough to make thin batter
Sift together flour and baking powder. Add salt, sugar or
molasses. Do not beat too much. Bake on hot greased
griddle. Serve hot.
ANSWER L. Weaver, Ephrata, wanted recipes for cube
steak. Thanks to Lisa Luken, Ono, who sent a recipe and
writes another quick idea for cube steak is to cut cube steak in
serving pieces. Lightly flour, then dip in beaten egg, then in
bread crumbs. Cook in skillet with oil until done and serve.
Serve this plain or with leftover gravy or spaghetti sauce or
sauteed mushrooms.
Cube Steak Diane
1 pound cube steak
2 tablespoons butter
Pepper
Vi cup sliced green onion
1 cup water
1 teaspoon beef bouillon
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon cornstarch
Cut cube steak into serving pieces. Fry over medium-high
heat in 1 tablespoon butter until just done. Season with pep
per. Remove to platter and keep warm. Melt remaining 1
tablespoon butter and saute green onion until tender. Mean
while combine remaining ingredients. Add to green onion and
cook until thickened. Pour over cube steaks and serve. Makes
2 to 3 servings.
ANSWER May Ozinek, Flemington, N.J., cake that is
spicy and filled with raisins and chunks of apples. The cake
has a crumb topping and is very moist. Thanks to Peg Koser,
Lancaster, for sending a recipe.
2 cups sugar
1 % cups vegetable oil
2 eggs
1 teaspoon vanilla
'A teaspoon salt
V 4 teaspoon cinnamon
3 cups flour
Mix sugar, oil, eggs, vanilla, salt, cinnamon and flour. Add
1 cup raisins
‘1 cup chopped pecans
2 teaspoons baking soda
4 cups diced apple*
Mix welt and pack In 9x13-inch pan. Bake at 350 degrees
for 1 hour.
Topping;
1 stick butter
1 cup brown sugar
’/« cup milk
1 teaspoon vanilla
Boil in saucepan 2'A -3 minutes. Pour over warm cake.
Yellow Cake
Buckwheat Cakes
Fresh Apple Cake
Dairy
(Continued from Pago B 6)
CHEESE CAKE
Use 9-inch by 13-inch pan and
do not grease it
First batch:
1 stick butter
'A cup sugar
1 egg
VA cup flour
'A teaspoon baking powder
Second batch:
1 pound cream cheese
VA tablespoon flour
3 eggs
1 cup sugar
1 teaspoon vanilla
VA cup milk
Mix well until smooth in a
blender.
1 can pie filling
Mix first batch. Press into bot
tom of pan, then spread pie filling
on it. Gently pour second batch
mixture on top of pie filling.
Sprinkle with cinnamon. Bake at
325 degrees for 1 hour and 10
minutes. When cool, refrigerate
for 12 hours or overnight before
serving.
Hi, my name is Charlotte Rain
ville. I live in Norwich, Ct. with my
husband Allen. I have a son Allen
and daughter and son-in-law Sher
ry and Wern and granddaughter
Heidi, who is 7 months old. My
husband and I have a dairy farm.
We plant corn and bale hay. We
look forward to getting the Lan
caster Farming every week.
Charlotte Rainville
Norwich, Ct.
PIEROGIES
8 ounces cream cheese, softened
8 ounces dairy sour cream
2 eggs
8 ounces cottage cheese
8 ounces grated cheddar cheese
1 or 2 onions diced, sauteed,
until brown
4-6 cups of hot mashed potatoes
8-10 lasagna noodles, cooked
Salt and pepper to taste
Cook lasagna noodles and set
aside. Cook potatoes: mash and
whip while warm. Mix softened
cream cheese, sour cream, and
eggs until smooth. Add cottage
cheese, 'A of the grated cheese, and
'A of the sauteed onions. Stir the
cheese mixture into the warm,
mashed potatoes until well
blended. Layer the ingredients in a
greased 9-inch by 13-inch baking
dish. Start with A of the noodles,
next die potato mixture. Top off
with second 'A of the noodles. Add
the remaining 'A of the cheddar
cheese and onion.
You can make this a day ahead
—it gives the pierogies a chance to
develop a better blend of flavor.
Also, you can freeze this dish.
Hi, my name is Sherry Rechlin. I
live in Lebanon, Ct. with my hus
band Wern and my 7-month-old
daugher Heidi. We both work on
dairy farms. We both enjoy read
ing the Lancaster Farming. I
enjoy the B section at night when
the baby is sleeping.
Sherry Rechlin
Lebanon, CL
COFFEE PUNCH
'A cup instant decaffeinated
coffee
1 cup sugar
6 cups boiling water
Mix and add:
3 ounces chocolate syrup
Let cool and add:
4 cups milk
VA teaspoons vanilla
Pour oven
1 quart vanilla ice cream
Robin Rohrer
Washington Boro
(Turn lo Pag* B 14)