B»Unc«ster'FiiniBnfl. Saturday. iugust 21, i 993
If you are looking for a recipe but can’t find It, send
your recipe request to Lou Ann Good, Cook’s Question
Comer, 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 Patricia Corkell, Henderson, Md., would
like a recipe for pickled garlic. If we do not receive an answer
to this request within the next two weeks, we will assume our
readers do not have an answer and will drop the request.
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 cho
colate. If we do not receive an answer to this request within
the next two weeks, we will assume our readers do not have
an answer and will drop the request.
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. If we do not receive an
answer to this request within the next two weeks, we will
assume our readers do not have an answer and will drop the
request.
QUESTION Geraldine Long, Elkton, Md., would like
recipes for cooking October beans. Also, how should they be
planted and cared for.
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 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 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.
QUESTION—Agnes Rofar would like a recipe for blueber
ry cake that uses 3 beaten egg whites folded into the cake bat
ter with the blueberries.
QUESTION A.A. Min, Geneva, N.Y.. would like recipes
to make cake-in-a-jar other than pumpkin-flavored ones.
QUESTION Shirley M. Schwoerer, R.R.2, Box 93A
Wysox, Pa. 18854, would like to buy an out-of-print cookbook
Old-Fashioned Recipe Book by Carla Emery (1977). If you
have a copy, please write to her directly.
QUESTION A Lewisburg reader writes that it would be
nice to have a section on crockpot cooking.
QUESTION Brenda Kalwasinski, Portage, would like a
recipe for zucchini jelly using Jell-O. It is not a refrigerated
jelly.
QUESTION —Vera Z. would like a recipe for a good moist
banana cake.
QUESTION LA. Kirk, Silver Spring, Md., would like a
recipe for turtle soup that comes from a restaurant in New
Orleans. The recipe had appeared in this paper about a year
ago. Isaac tried it and really liked it, but misplaced the recipe.
If you clipped a copy, please send it in and we will reprint it.
QUESTION Ruth Cantello, Somerset, N.J., would like
recipes for food gifts that are suitable for mailing.
QUESTION Ruth Cantello, Somerset, N.J., would like a
recipe for canned salsa that has a medium kick.
QUESTION —Nancy B. Matter, Halifax, wants a recipe for
caramel icing for a moist chocolate cake. The icing should not
use confectioners' sugar.
QUESTION Louise Berndt, Oley, would like a recipe for
salsa that has cilantro in it.
ANSWER Mrs. Edgar Obenstine Sr., Middletown,
wanted to know where she can purchase liquid laundry blu
ing, an ingredient required to make the chemical garden
recipe that appeared in this column. Thanks to Joseph Grady,
Ridley Park for writing that Mrs. Stewart's Bluing can be pur
chased from Cumberland General Store, Inc., Route 3, Box
81, Crossville, IN 38555. Write for a catalogue or call
1-800-334-4640.
Cook’s
Question
Comer
Abundance Of Tomatoes?
(Cbntlnuad from Pago BO)
CHILI SALSA
5 pounds tomatoes
2 pounds chile peppers
1 pound onions
I cup vinegar
3 teaspoons salt
Vi teaspoon pepper
Caution: Wear rubber gloves
while handling chilies or wash
ANSWER A.A. Min. Geneva, N.Y., wanted a recipe for
ready-to-use frosting. It was unclear on whether or not she
wanted to make the frosting from scratch or if she wanted
recipes to use the purchased frosting. Thanks to a Reading
reader who sent in a recipe with the warning: Hold on to your
hat! This is outlandishly rich and scrumptious.
Fudge-Filled Peanut Butter Bars Cake
2 eggs
1 package yellow cake mix
1 cup peanut butter
!h cup melted butter
Combine ingredients and mix with a spoon. Press two
thirds of dough into ungreased 9x13-inch pan.
Filling:
1 cup chocolate chips
1 cup sweetened condensed milk
2 tablespoons butter
Melt filling ingredients over low heat, stirring occasionally
until chips are melted. Remove from heat and add:
1 container cream cheese frosting
Mix well. Spread on top of dough. Sprinkle remaining
dough (in lumps) over top. Bake at 350 degrees for 25
minutes.
ANSWER —Melanie Kozlowski, Kingsby, wanted a recipe
for mousse such as that served at Ponderosa. I don’t know if
these taste the same as that served by Ponderosa, but here
are two that are great. Also, I’m printing a recipe from the
American Dairy Council, which is low fat, low sugar, and low
calories.
Chocolate Mousse
6 ounces semi-sweet chocolate
Vz cup hot brewed coffee
4 eggs, separated
% to 1 teaspoon brandy or rum extract
'A teaspoon cream of tartar
3 tablespoons sugar
Whipped cream, optional
Place chocolate pieces in blender container. Cover and
blend at medium speed 10 seconds. Scrape down sides of
blender container with rubber spatula, if necessary. Add cof
fee. Cover and blend at medium speed 5 seconds. Add egg
yolks and extract. Cover and blend at medium speed 15 sec
onds or until smooth. In large mixing bowl, beat egg whites
with cream of tartar until foamy. Add sugar, 1 tablespoon at a
time,-beating constantly until sugar is dissolved and whites
are glossy and stand in soft peaks. Gently, but thoroughly,
fold chocolate mixture into whites. Pour into 8 pot de creme
cups. Refrigerate several hours or overnight. Garnish with
whipped cream, if desired.
1 envelope unfavored gelatin
'/« cup cold water
2 cups fresh raspberries or 2 containers (10 oz. each) fro
zen raspberry in syrup, thawed and drained
3 tablespoons honey
8-ounces plain yogurt
Vi teaspoon grated lemon peel
% cup whipping cream
Sprinkle gelatin over cold water to soften. Heat over low
heat, stirring constantly, until gelatin is dissolved. Cool. Puree
raspberries in blender or food processor. Combine pureed
fruit, honey, yogurt, lemon peel, and gelatin mixture. Refrig
erate, covered, at least 4 hours. Just before serving, whip
cream until soft peaks form. Fold into raspberry mixture.
Divide mixture evenly between 4 glasses. Refrigerate up to 1
hour.
'A cup boiling water
2 teaspoons instant coffee
2 envelopes unflavored gelatin
3 (8-ounce) containers coffee-flavored yogurt, at room
temperature
1 teaspoon vanilla extract
% teaspoon cinnamon
3 egg whites
'A cup sugar
Dissolve coffee in boiling water; cool to room temperature.
Soften gelatin in coffee mixture. Heat over low heat, stirring
constantly, until gelatin is dissolved. Combine yogurt, vanilla,
and cinnamon in large mixer bowl. Gradually beat in gelatin
mixture. Refrigerate yogurt mixture until slightly thickened.
Beat egg whites in small mixer bowl until foamy. Gradually
beat in sugar until stiff peaks form. Gently fold into chilled
yogurt mixture. Refrigerate 3 to 4 hours. To serve, spoon into
8 decorative glasses.
134 calories per serving with 1 gram fat.
hands thoroughly with soap and
water before touching your face.
Peel and prepare chile peppers by
placing them in 400 degee oven for
6-8 minutes or until skins blister.
Allow peppers to cool. Place in
a pan and cover with a damp cloth.
This will make peeling the peppers
easier. After several minutes, peel
each pepper. Cool and slip off
skins, Discard seeds and chop pep-
Rasberry Yogurt Mousse
Cappuccino Mousse
pen. Wash tbihatoesand dip in
boiling water for 30 to 60 seconds
or until skins split. Dip in cold
v’ater, slip off skins, and remove
cores. Coarsely chop tomatoes and
combine chopped peppers, onions,
and remaining ingredients in a
large saucepan. Heat to boil, and
simmer 10 minutes. Fill pint jars,
leaving 14 -inch headspace. Adjust
lids and process in boiling water
bath for IS minutes.
CANNED SPAGHETTI
SAUCE WITHOUT MEAT
30 pounds tomatoes
1 cup onions, chopped
S cloves garlic, minced
1 cup celery or green pepper,
chopped
1 pound fresh mushrooms,
sliced, optional
414 teaspoons salt
2 tablespoons oregano
4 tablespoons parsley, minced
2 teaspoons black pepper
14 cup brown sugar
14 cup vegetable oil
Wash tomatoes and dip in boil
ing water for 30 to 60 seconds or
until skins split Dip in cold water;
slip off skins. Remove cores and
quarter tomatoes. Boil 20 minutes,
uncovered, in large saucepan.
Squeeze out juice with a food mill
or sieve. Saute onions, garlic, cel
ery, or peppers and mushroooms in
vegetable oil until lender. Com
bine sauteed vegetables and toma
toes and add remainder of spices,
salt, and sugar. Bring to a boil.
Simmer, uncovered, until thick
enough for serving. At this time,
the initial volume will have been
reduced by nearly one-third. Stir
frequently to avoid burning. Fill
quart jars, leaving 1-inch head
space. Adjust lids and process jars
in pressure canner at 11 pounds
pressure for 23 minutes.
MOUNTAIN HOUSE CATSUP
1 tablespoon cloves
'A tablespoon allspice
1 tablespoon cinnamon
6 large white onions
2 tablespoons fresh ground
black pepper
1 tablespoc red pepper
'A tablespoon mace
1 -peck ripe tomatoes
‘A gallon mild vinegar
2 tablespoons dry mustard
Pound together cloves, allspice,
cinnamon, onions, and pepper. Put
diced tomatoes onions, and vine
gar in kettle and boil. Leave
enough vinegar to moisten mus
tard and pepper. Add after toma
toes are well cooked and pressed
through a sievf Add I cup brown
sugar and cool mtil thick. If this
amount of brown sugar does not
suit your tastes, idd more. Bottle at
once in sterilized pint jars, cap. and
boil in hot water bath for 10
minutes.
Contributor writes that this is a
very old recipe from a collection of
Mountain House Recipes used at
least by four generations of
Rodgers.
Louise Graybeal
Renick, \V.Va.
Free Instructions
For Canning,
Freezing Foods
Lei’s preserve series on; apples,
berries, cherrks, fruit pie filling,
jelly, jam, spreads, leafy greens,
peaches, apricots, nectarines,
pears, peppers, pickles, sauer
kraut, snap beans, strawberries,
sweet com, and tomatoes. This
series is free. Contact your county
Penn State Extension. _ Also, a
book, the complete guide to home
canning, a U.S.D.A. Publication,
is available for $6.