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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 Corkell, Henderson, Md., would
like a recipe for pickled garlic.
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 Koziowski, Kingsby, would like a
recipe for mousse such as that served at Ponderosa.
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 Pauline Fox, Bangor, wants a recipe for
Lobster Bisque such as that served at the Nittany Lion Inn at
State College.
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 —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 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 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.
QUESTION Martha Weaver, East Earl, would like a
recipe for graham crackers that taste like real honey grahams.
She writes that this is a favorite bedtime snack with milk for
her children. She sends this tip for adding more fiber to your
diet —substitute half of the white flour with whole wheat when
baking a chocolate cake.
QUESTION Anne Nolt, Reinholds, would like a recipe
for mint lemonade made with spearmint or peppermint mea
dow tea and lemonade.
ANSWER Joan Powers, Townsend, Del., wanted
recipes for turkey sausage and for using ground turkey.
Thanks to Cheryl Martin for sending recipes.
1 pound ground turkey
A cup quick-cooking oatmeal
% cup milk
A teaspoon salt
’/* teaspoon Season-all or poultry seasoning
A teaspoon pepper
Mix together and shape into 40 small balls. Bake in 400
degree oven for 15 to 20 minutes. Serve with sauce over noo
dles or rice.
Sauce:
Combine:
1 tablespoon flour
1 tablespoon butter, melted
heat stirring until thickened. Stir
'A package Hidden Valley Ranch Party Dip Mix
Serve over meatballs.
Cook’s
Question
Comer
Meat Balls
Jazz Up Summer Salads
(Continued from Pago B 7)
BERNAISE SAUCE 1,1 s ™ all saucepan, bring vine
-3 tablespoons tarragon or white B ar > onion, and seasonings to boil
vinegar ing- Reduce heat and simmer.
2 teaspoons chopped onion uncovered, until almost all liquid
1 teaspoon tarragon leaves. has evaporated. Stir hot mixture
crushed into Hollandaise sauce. Cover and
/ t teaspoon ground pepper eh'N n °t using immediately.
ANSWER Patricia Davis, Dillsburg, wanted to know
where to buy pasteurized egg whites. Thanks to Cheryl Martin
for writing that egg white powder can be purchased from a
mail order store Maid of Scandinavia, 3244 Raleigh Ave., Min
neapolis, MN 55416. Send for the catalog. For each egg white
required, use 1% teaspoon egg white powder in 2 table
spoons water.
ANSWER Louise Graybeal. Renick, W.Va., wanted a
recipe for bread sticks such as those served by Pizza Hut.
Thanks to Cheryl Martin for sending a recipe.
1 cup hot milk
4 tablespoons butter
I'h tablespoon sugar
2 teaspoons salt
1 package dry yeast
3 cups white flour
1 egg white, lightly beaten with 1 tablespoon water
Parmesan cheese
Mix the hot milk, butter, sugar, and salt in a large bowl and
let cool to luke warm. Stir the yeast into V* cup warm water and
let stand 5 minutes to dissolve. Add the yeast and 2 cups flour
to the first mixture. Stir vigorously, add enough Of the remain
ing flour so that the dough pulls away from the sides of the
bowl. Turn out onto a lightly floured board, knead for a minute
or two, and let set for 10 minutes. Resume kneading until
smooth and elastic. Put in a buttered bowl, cover and let rise in
a warm place until double in bulk. Punch down and roll out
with a rolling pin into V» -inch thick rectangle. Cut into strips
about Vi -inch wide and of uniform length. Place 1 -inch apart
on buttered cookie sheets, cover, and let rise a little. Preheat
oven to 300 degrees. Bake bread sticks for 25 minutes.
Remove bread sticks from the oven, brush with egg white mix
ture and roll in freshly grated Parmesan cheese, seasoned
with salt and pepper. Return to oven and bake 5 minutes
longer.
ANSWER Thanks to Donna L. Steele, Vintondale, for
sending a recipe that Maureen Wheeler requested.
1 box lemon-flavored cake mix
1 box lemon-flavored Jell-0
% cup butter, melted
IV% cups water
4 eggs
Combine ingredients and beat according to directions on
cake mix package. Bake at 350 degrees in 13x9-inch pan.
While cake is'Stili hot, punch holes in entire cake with fork then
mix together the following;
I'A cups confectioners’ sugar
3 tablespoons lemon juice
Water, as needed, to drizzle glaze on cake.
1 box lemon cake mix
1 box instant lemon pudding
% cup oil
4 eggs
1 cup and 2 teaspoons water
Beat together ingredients and bake in greased tube pan for
1 hour at 350 degrees.
Glaze;
2 cups confectioners’ sugar
Vi cup lemon juice
Grated rind lemon
Bring ingredients to a boil, prick hot cake with fork. Pour on
glaze.
ANSWER —Thanks to Eunice Shertzer, Oakland Mills, for
sending a perogie recipe.
16-ounces sauerkraut
1 pound sharp cheese, grated
4 cups mashed potatoes
2 large onions, grated
Saute«nions in butter until soft. Combine hot mashed pota
toes, sauerkraut, and onions on top of cheese until melted.
Mix together and put in dough made with the following
ingredients:
9 eggs
6 cups flour
'/: cup butter, melted
Vt can canned milk
Roll out dough and cut in circles. Mix filling ingredients and
fill half of circle. Fold dough over and press ends firmly
together. Cook 10 minutes in salt water.
CORRECTION In last week’s article, “Lunch With
Lynn,” the recipe for Red-While-Blue Berry Salad, should have
read 3-ounce package strawberry-flavored gelatin, not 3 packages.
V* cup Hollandaise sauce
Bread Sticks
Lemon Jell-0 Cake
Lemon Cake
Perogies
(Turn to Page B 9)
'*■ SWfiEf ’N SPICV SAUCE
1 cup currant jelly
A cup yellow horseradish
mustard
Combine ingredients. Serve as
dipping sauce for chicken fingers,
pigs in a blanket, cheese straws,
and any puff pastry hors
d’oeuvres.
HERBED-TOMATO
SALAD DRESSING
'A cup safflower oil
1 teaspoon basil leaves, crushed
'A teaspoon salt, optional
Vt teaspoon ground black
pepper
'A cup tomato juice
3 tablespoons red wine vinegar.
In a container with a tight-fitting
lid, combine oil, basil, salt, and
black pepper. Let stand for 1 hour
for flavors to blend. Add tomato
juice and vinegar; shake well.
Serve over salad greens. Refrig
erate remaining salad dressing.
Yield: about 1 cup.
COOKED CREAMY
CAESAR-STYLE DRESSING
'A cup vegetable oil
1 clove garlic, crushed
2 egg yolks
2 tablespoons wine vinegar
2 tablespoons lemon juice
'/< teaspoon dry mustard
'/»teaspoon Worcestershire
sauce
Combine oil and garlic in jar
with tight-fitting lid. Let stand sev
eral hours or overnight Remove
garlic. Set oil aside.
In small saucepan over very low
heat, cook remaining ingredients,
stirring constantly, until mixture
thickens and bubbles at edges.
Remove from heat. Let stand to
cool 5 to 20 minutes. Pour into
reserved oil, cover and shake until
well blended or pour into blender
container, add reserved oil, cover
and blend on high speed until
smooth. Cover and chill if not
using immediately.
GREEN GODDESS
DRESSING
1-1% cups mayonnaise
Vi cup sour cream or sour half
and half
1% tablespoons snipped fresh
parsley
% cup minced green onions with
tops ’
2 tablespoons lemon juice or tar
ragon or wine vinegar
% clove garlic, minced
'A teaspoon salt
Dash ground pepper
In medium bowl, stir together
all ingredients until well com
bined. Cover and chill if not using
immediately.
TARTAR SAUCE
1 to 1% cups mayonnaise
2% tablespoons finely chopped
sweet pickle
1 tablespoon snipped fresh
parsley
1% tablespoons chopped onion
1 teaspoon prepared mustard
In medium bowl, stir together
all ingredients until well com
bined. Cover and chill if not using
immediately.
COOKED HOLLANDAISE
SAUCE
3 egg yolks
A cup water
2 tablespoons lemon juice
'A cup Arm cold butter, cut into
eighths
'A teaspoon salt, optional
/ teaspoon paprika
Dash ground red pepper
In small saucepan, beat together
egg yolks, water, and lemon juice.
Cook over very low heat, stirring
constantly, until yolk mixture bub
bles at edges. Stir in butter, 1 piece
at a time, until melted and sauce is
thickened. Stir in seasonings.
Remove from heat. Cover and chill
if not using immediately.