BS-Lancaster Farming, Saturday, July 31, 1993
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If you are looking for a recipe but cant 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*
celve 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 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 Melanie Kozlowski, Kingsby, would like a
recipe for mousse such as that served at Ponderosa.
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 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 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 Marie George, Churchville, would like jam
and jelly recipes using grape juice to replace all the sugar in
the recipe.
QUESTION Joyce Diffenderfer, Manheim, would like a
recipe to make maraschino cherries from the light sweet cher
ries called Amish cherries.
QUESTION Susan Rogers, Harrisburg, would like to
know where she could send for a catalogue that advertises
plastic 8-inch pots for plants and foil paper to wrap around the
pots.
QUESTION Mary Lockard, Columbia, would like a
recipe for chocolate chip cookies made with cream cheese.
QUESTION Mrs. Edgar Obenstine Sr., Middletown,
would like to know where she can purchase liquid laundry blu
ing, an ingredient required to make the chemical garden
recipe that appeared in this column.
QUESTION Marilyn Baumert, Herndon, would like a
recipe for thick, chewy, chocolate chip cookies such as those
made by Lennon Fudge and sold at Bird-in-Hand Farmers
Market.
QUESTION Mrs. Richard Laughman, Chambersburg,
would like a recipe for Best Ever Pickles. She said the recipe
appeared in this column about a year ago. If you clipped the
recipe, please send it.
ANSWER Lisa Kerrigan, Bath, wanted a recipe for
Kosher Dill pickles that taste.like the Claussen pickles that are
stored in the refrigerator. Thanks to Betty Green and Julia
Studwell of Weston, Ct., for sending this recipe.
The first Ice Cream Promenade, “the Best Licking Tour In
Town,” brought out over 1,000 people and the local media
despite 100-degree weather. The event featured a celebrity
Ice cream making contest with participants from television
and radio stations, and the area’s local newspaper. The
contest included Buzz Barkley (center) and Jennifer Ord
(far right), from WMMR-FM, who worked with youngsters
from United Cerebral Palsy to create the “Chocolate Chip
Cheesecake Project'.” The entire Promenade sponsored by
the Pennsylvania Dairy Promotion Program raised over
$l,OOO for United Cerebral Palsy of the Philadelphia area.
Cook’s
Question
Corner
1 gallon glass jar
20 cucumbers (enough to fill jar)
1 bunch fresh dill
1 bulb garlic
2 slices rye bread
Boiling water with a handful of Kosher salt added
Boil enough salted water to fill jar. Wash and cut ends off
cukes. Cross cut cukes halfway on both ends.
Pack into jar with the dill and garlic. Cover with salted boil
ing water and put 2 or 3 slices of seeded rye bread on top and
cover jar loosely, with aluminum foil, if you like. Set in sun for
three days.
Remove all traces of bread and store pickles in refrigerator
in their juice.
Bring jar in every night if you have wild animals around.
They love pickles.
ANSWER Jessie Mayall, Mansfield, wanted a good
recipe for a potato bun that has frosting drizzle on top. Thanks
to Marlene Sauder, Bowmansville, for sending a recipe that
she received from her sister-in-law Minerva Sauder, who is
currently recuperating from surgery.
Potato Refrigerator Rolls
154 cups water
1 tablespoon yeast
% cup sugar
114 teaspoon salt
2 eggs
% cup oil
1 cup mashed potatoes
6-8 cups flour (hi-gluten or bread flour)
1 cup raisins, optional
Dissolve yeast in warm water. Add next five ingredients
and whisk everything together. Slowly add flour and stir. Add
only enough flour to make dough manageable. Knead several
minutes. Place in greased bowl. Let rise until double in bulk.
Punch dough down, shape into rolls. Place on cookie sheets
and let rise again. Bake at 350 degrees for 15-20 minutes or
until golden brown.
Hint: add enough flour to make a sticky dough; cover and
let set for 10 minutes before adding remaining flour. This
allows the water to be absorbed by the flour. You will use less
flour and have a moist yeast bread.
Glaze:
Start with IVi cups confectioners' sugar. Slowly add water
until you have the consistency for drizzling.
ANSWER Mae Pugh wanted a recipe for chicken rice
soup. Here is one from a reader.
Chicken Rice Soup
4-pound chicken, cut up
6 cups cold water
2 small onions, sliced
2 pieces celery, diced
3 sprigs parsley
1 teaspoon salt
Dash pepper
4 whole black peppers
Rice
Combine dll ingredients but rice. Cook until chicken is ten
der. Remove chicken and debone. This makes chicken stock.
Use four cups of it for every 1 cup rice. Cook until fluffy, about
40 mintues.
ANSWER —Mrs. Kenneth Ulmer, Waymart, wanted to can
a mixture of mushrooms, onions, green peppers, and oil in
pint jars. Here are two recipes that she may want to adapt.
Marinated Whole Mushrooms
7 pounds small whole mushrooms
'A cup bottled lemon juice
2 cups olive or salad oil
2'/a cups white vinegar
1 tablespoon oregano leaves
1 tablespoon dried basil leaves
1 tablespoon canning or pickling salt
'A cup finely chopped onions
'/« cup diced pimiento
2 cloves garlic, cut in quarters
25 black peppercorns
Select fresh unopened mushrooms with caps less than
IVt -inch in diameter. Wash. Cut stems, leaving Vi -inch
attached to cap. Add lemon juice and water to cover. Bring to
boil. Simmer 5 minutes. Drain mushrooms. Mix olive oil, vine
gar, oregano, basil, and salt in saucepan. Stir in onions and
pimiento and heat to boiling. Place'/«garlic clove and 2 to 3
peppercorns in a half-pint jar. Fill jars with mushrooms and
hot, well-mixed oil/vinegar solution, leaving Vt -inch head
space. Adjust lids and process 20 minutes in boiling water
bath.
Marinated Peppers
4 pounds firm peppers
1 cup bottled lemon juice
2 cups white vinegar
1 tablespoon oregano leaves
1 cup olive or salad oil
'A cup chopped onions
2 cloves garlic, quartered, optional
2 tablespoons prepared horseradish, optional
Peppers may be left whole or quartered. Mix ingredients in
saucepan and heat to boiling. Place '/< garlic clove and %
teaspoon salt in each half pint jar. Fill jars with peppers, add
hot, well-mixed oil/picWing solution over peppers, leaving
'A -inch headspace. Adjust lids and process in boiling water
bath for 20 minutes.
SUN PICKLES
Vegetables
(Continued from Page B 6)
WIENER BEAN CASSEROLE
4 medium potatoes, diced
6 wieners, sliced
l'/a cups milk
% cup mayonnaise
3 tablespoons flour
1 teaspoon salt
V* teaspoon dry mustard
'A teaspoon black pepper
1 medium onion
2 cups cooked green beans,
drained
Cook potatoes until tender,
drain. Meanwhile, put milk, may
onnaise, flour, salt, mustard, pep
per, and onion in blender or whip
together. Pour over remaining
ingredients. Top with bread
crumbs. Bake at 330 degrees for 45
minutes.
Contributor writes that this
recipe is a family favorite at her
house.
York Reader
CREAM-STYLE CORN
18 cups com
1 pound butter
1 pint half and half cream
Husk, wash, and cut com from
the cob. Do not blanch. Bake at
350 degrees for 1 hour, stir every
10 minutes. Cool and place into
containers, freeze.
Roseanna Klim
Dorrance
GREEN BEANS
AU GRATIN
4 cups green beans
1 can cheddar cheese soup
1 small can French fried onion
rings
Steam the beans for S minutes.
In a buttered casserole dish, layer
beans and spread with cheese soup
(do not dilute). Arrange onion
rings on top. Bake at 300 degrees
for IS minutes.
CHILLED ROASTED
CORN CHOWDER
'A cup butter
1/icups thinly sliced leeks
1 medium baking potato
14 ounces chicken broth
'A teaspoon salt
'A teaspoon ground white
pepper
4’ medium ears com
2'A cups buttermilk
V* cup diced red bell pepper
'/I cup chopped fresh basil
leaves
Salt, if desired
2 tablespoons chopped fresh
chives or green onion tops
Saute leeks in butter until sof
tened, about 10 minutes. Peel pota
to and cut into 'A -inch pieces. Add
to saucepan with leeks. Stir in
broth, A teaspoon salt and pepper.
Bring to a boil. Reduce heat; cover
and simmer 20 to 25 minutes or
until potato is tender. Puree in
blender. Cool; cover and chill for 4
hours or overnight To roast com,
place ears on grid over medium
coals. Grill 10 to 12 minutes or
until browned, turning occasional
ly. Or, place com on rack of broiler
pan and broil 2 to 3 inches from
heat source for 8 to 10 minutes,
turning every 2 minutes. Cool; cut
kernels off cobs (about 2 cups).
Remove soup from refrigerator 30
minutes prior to serving. Combine
soup, buttermilk, com kernels, red
bell pepper and basil; mix well.
Add salt, if desired. Ladle into
soup bowls, sprinkle with chives,
if desired.
If desired, 2 cups cooked com
kernels may be substituted for the
roasted com, but the flavor will
vary.