BS-Lancaster Farming, Saturday, June 19, 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 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—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 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—EIeanor 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 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 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?
QUESTION Marie George, Churchville, is looking for a
recipe for peach or apple long cake. It is made with raised
dough but rolled very thin.
QUESTION Joan Powers, Townsend, Del., would like
recipes for turkey sausage and for using ground turkey.
QUESTION Bette Lawrence, Honesdale, would like a
recipe for strawberry rhubarb custard pie that uses tapioca.
QUESTION Bette Lawrence, Honesdale, would like a
recipe for pineapple pie using cream cheese and sweetened
condensed milk.
QUESTION Marie George, Churchville, would like jam
and jelly recipes using grape juice to replace all the sugar in
the recipe.
CORRECTION —The rhubarb bread recipe that appeared
in the June sth issue, should have read 2'A cups flour, not 24
cups. My apology for this typographical error, which happens
when I unintentionally do not completely depress the fraction
code key on the computer.
ANSWER R. Smith, Jonestown, heard about hunter
green pumpkins, not squash or gourds, sold at a roadside
market in Lancaster County and wanted to know where to buy
the seeds. Thanks to Jane Heckman of Heckman Orchards,
Effort. She wrote that pumpkins are hunter green before they
turn orange. Many of her customers want these green pump-
Cook’s
Question
Comer
kins to make pumpkin soup and other recipes so some pump
kins are harvested before they turn orange.
She doesn't know what they sell in Lancaster, but she has
never seen another type of green pumpkin.
ANSWER Ruth Zimmerman, Lancaster, wanted a
recipe for homemade mayonnaise that tastes like Real Hell
man’s and also one like Miracle Whip. Thanks to Mrs. Doris
Horton, Randolph, N.Y., for sending both recipes.
Mayonnaise
Real Heilman’s
4 egg yolks
1 teaspoon salt
1 cup olive oil
Juice of 2 lemons
'A teaspoon paprika
Vz cup whipping cream
Vi teaspoon dry mustard
Have bowl and fork COLD. Mix egg yolks and seasoning.
Alternate drop by drop the strained lemon juice and oil. If oil
and egg should curdle, add a little cream. Mix thoroughly. Add
stiffly beaten cream with rotary beater.
4 egg yolks, well beaten
2 teaspoons vinegar
8 teaspoons olive oil
Salt, to taste
Vi teaspoon paprika
Beat together all ingredients with a rotary beater, place in
bottle or jar and shake well before using.
ANSWER In response to Fay Leslie’s of Woodstown,
N.J. request for spoon bread, here is a recipe from Christiana
Campbell’s Tavern in Williamsburg, Va., which Judy Soud
ers, Barnesville, submitted.
Spoon Bread
1 'A cups water
2 cups milk
I'A cups cornmeal
IVi teaspoon salt
I'A teaspoon sugar
2 tablespoons butter
5 eggs
1 tablespoon baking powder
Preheat oven to 350 degrees. Grease a large shallow bak
ing dish. Combine the water and milk and heat to simmer. Add
the cornmeal, salt, sugar, and butter and stir over medium
heat until the mixture is thickened, about 5 minutes. Remove
from heat.
Beat the eggs with the baking powder until they are light
and fluffy; add to cornmeal mixture. Mix well. Pour into the
prepared dish and bake at 350 degrees for 45 to 50 minutes.
Serve hot.
ANSWER Sarah Burkholder, Denver, wanted a recipe
for a coal garden made with ammonia and Merthiolate, which
grows in crystal-like forms. Thanks to Judy Stayman, Cham
bersburg, for sending the recipe her family uses.
6 tablespoons water
6 tablespoons salt
6 tablespoons liquid laundry bluing
1 tablespoon ammonia
Mix together all ingredients. Place pieces of coal or stones
in a glass bowl or pie pan. Pour solution over coal. To obtain
colored growth, food coloring can be added. Grows best
where warm and dry. To keep it growing, carefully add more
liquid at the side.
ANSWER Cissy McKeon, Birdsboro, wanted 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. Thanks to an anonymous reader for sending
variations of the recipe.
Creamy Chocolate Dipped Strawberries
1 cup Hershey’s semi : sweet chocolate chips
Vz cup vanilla milk chips
1 tablespoon shortening
2 pints fresh strawberries
Rinse strawberries and pat dry with paper towels. Cover
tray with wax paper. In medium microwave-safe bowl, place
chocolate chips, vanilla milk chips, and shortening do not
substitute butter, margarine or oil. Microwave on high for 1
minute; stir. If necessary, microwave at high an additional 30
seconds or until chips are melted and mixture is smooth when
stirred vigorously. Holding by top, dip bottom two-thirds of
each strawberry into melted mixture, gently shake to remove
excess. Place on prepared tray, cover, and refrigerate until
coating is firm, about 1 hour. For best results, use within 24
hours. Refrigerate leftovers. Makes about 3 dozen.
Strawberry Vanilla Filling
In medium microwave-safe bowl, place 1% cups vanilla
milk chips and 'A cup evaporated milk.
Microwave at high for 1 to I'A minutes or until chips are
melted and mixture is smooth when stirred vigorously. Beat in
8 ounces softened cream cheese, 1 teaspoon strawberry
extract, and 2 drops red food coloring.
Dip berries in this cream mixture; put in refrigerator a few
minutes to cool then dip in chocolate chip mixture and refrig
erate again.
-ffleuais mum m
Salad Dressing
Miracle Whip
Chemical Garden
Recipes
(Continued from Page B 6)
STRAWBERRY CREAM
PUFFS
1 cup water
A cup butler
1 teaspoon sugar
'A teaspoon salt
1 cup all-purpose flour
4 eggs
Confectioners’ sugar
Additional sliced strawberries
Mint leaves
Cream filling:
2 pints fresh strawberries
'A cup sugar, divided
2 cups whipping cream
In a large saucepan, bring water,
butter, sugar, and salt to a a boil.
Add flour all at once and stir until a
smooth ball forms. Remove from
heat and beat in eggs, one at a time.
Continue beating until mixture is
smooth and shiny. Drop by table
spoonful 2-inches apart on a large
ungreased cookie sheet (make
10s). Bake at4oo degrees for about
35 minutes or until golden brown.
Cool on a wire rack. For filling,
combine berries and 'A cup sugar.
Chill 30 minutes. Beat cream and
remaining sugar until stiff. Just
before serving, cut tops off puffs.
Combine berries and cream mix
ture. Fill cream puffs and replace
tops. Sprinkle with confectioners’
sugar and garnish with additional
berries and mint leaves. Yields: 10
cream puffs.
I live and work on a dairy farm.
We milk around 80 Holstems
(Plenty-Good Holsteins). My hus
band, Bob, and I had a baby girl,
Royell, on March 9. Royell stays in
the stroller and helps us milk.
We are farming about 400 plus
acres. We raise alfalfa, corn, bar
ley, oats, and Sudeex.
Sherry Bashore
Mohrsville
LIME SALAD
6-ounces lime Jell-0
2 cups boiling water
VA cups cold water or pear juice
1 A cups pears, cut in bite-sized
pieces
Dissolve Jcll-0 in hot water.
Add cold water and pears. Pour
into ring salad mold and let set.
Filling:
VA cups mini-marshmallows
1 cup sour cream
A cup salad dressing
Mix filling ingredients well and
put in center of Jell-0 ring on
plate.
Very good and easy to make. My
family loves this recipe.
Ruth Ann Bender
Cochranville
Daniel Walker, son of Kurt
and Lucinda Walker.
(Turn to Pago B 16)