Lancaster farming. (Lancaster, Pa., etc.) 1955-current, September 04, 1993, Image 56

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    88-Lancaster Farming, Saturday, September 4, 1993
H Cook’s
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
QUESTION Patricia Corked, 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 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 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
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. How about some
QUESTION Ruth Cantetlo, 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. Also, Julie
Druck, York, would like salsa recipes.
QUESTION Louise Berndt, Oley, would like a recipe for
salsa that has cilantro in it.
QUESTION —Elise Jones, Ottsville, would like a recipe for
tomato gravy. It was her husband's favorite. He suspects it
was made with milk and flour because it had a pink color. Also,
does anyone have a suggestion to keep fried tomatoes from
getting soggy in the skillet?
QUESTION Dottie Kemmerling, Lehigh Valley, would
like to know how to dry tomatoes.
QUESTION Recipes are needed for chicken, turkey,
and eggs to celebrate National Chicken Month and Poultry
Month. Louise Graybeal, Renick, W.Va., writes that she has
about 25 fryers ready for the freezer so she's glad these
recipes will be printed so she will have some new ideas on
how to do chicken right! Don’t disappoint her. Recipes will be
printed in the September 4th and 25th issue.
QUESTION N.A.K. of Lebanon would like a recipe for
individual Pineapple Upside-Down Cakes made in muffin
QUESTION Sherry Willis, West Grove, would like a
recipe for Cowboy Beans.
QUESTION—Judy Looney, New Castle, Va., would like a
recipe for chocolate cake that has sauerkraut as an
QUESTION Joan Young, Lititz, would like a recipe for
Seafood Salad made with tiny pasta shells.
ANSWER Brenda Kalwasinski, Portage, wanted a
recipe for zucchini jelly using Jell-O. Thanks to Audrey Sav
age, Markleysburg; Doris Horton, Randolph, N.Y., and Mary
Davis, Ebensburg, for sending recipes.
Zucchini Jelly
6 cups peeled zucchini, ground or grated
6 cups- sugar
6 ounces crushed pineapple
2 (3-ounce) boxes apricot Jell-0
Peel and grate zuchini, drain. Add 6 cups sugar and 6
ounces crushed pineapple, and juice. Boil together for 6
minutes. Remove from stove. Add Jell-0 while hot. Stir well
and pour into jars. Seal. Other flavors of Jell-0 may be substi
tuted if desired.
6 cups zucchini, finely chopped but not peeled
% cup lemon juice, bottled
1 cup crushed pineapple with juice
6 cups sugar
1 large box Jell-O, any flavor
Cook zucchini, lemon juice and pineapple over low heat for
1 hour. Add sugar and Jell-O. cook 6 minutes. Pour into steril
ized glass jars and seal.
Zucchini Jelly
ANSWER Sherry Craner, Bridgeton, N.J., wanted a
recipe for chocolate pasta, made with wheat flour sauteed
strawberries. Thanks to Linda Miller, Felton, who sent a cho
colate pasta recipe, which does not include strawberries,
nevertheless it sounds like a wonderful dessert. You may sub
stitute whole wheat flour for the all-purpose flour. Also, Betty
Light, Lebanon, writes that she remembers seeing two
recipes in one of her cookbooks. Unfortunately, she has
recently had two heart attacks and has been unable to find the
recipes, but she remembers that to make chocolate pasta add
either V. i cup cocoa or 1 ounce unsweetened chocolate to a
regular pasta recipe.
Peggy Glass’s Chocolate Lasagne
1% cup all-purpose flour
2 tablespoons unsweetened cocoa powder
Pinch of salt
2 extra-large eggs
2 teaspoons vegetable oil
Combine the flour, cocoa, and salt in a bowl; make a well in
the center. Add eggs and oil in the center of the well and mix
with a fork to form the dough. Knead the dough for 15 minutes
until it is smooth and shiny, adding more flour if necessary to
keep the dough from sticking. Wrap well with plastic wrap and
let the dough rest for 30 minutes. Roll pasta out by hand or
with a machine cut it into 8 4V4 xll -inch strips. Cook two strips
at a time in boiling salted water. Put noodles into cold water to
stop the cooking. When cooled, place on towels in a single
layer to drain.
4 cups whole milk ricotta cheese
2 cups heavy cream
6 tablespoons sugar
1 tablespoon grated orange rind
2 tablespoons Grand Marnier
Pinch salt
Combine all ingredients and mix until smooth.
12 ounces bittersweet chocolate, chopped
Preheat oven to 425 degrees with the rack in the upper third
of the oven. Generously butter Bxllx2-inch pan. Alternate
layers of noodles, cheese filling, and chocolate, ending with a
cheese layer. Bake 20 to 25 minutes until the top is lightly col
ored. Let lasagna stand for 10 minutes to solidify, then serve
ANSWER Eleanor Hertzog, King of Prussia, requested
a recipe for 7-grain bread. Thanks to Sharron Shawley, Swan
ton, Md., for sending a recipe.
Whole Grain Bread
2 packages dry yeast
1% cup lukewarm water
V* cup evaporated milk, undiluted
V* cup honey
2 tablespoons oil
1 tablespoon salt
4-5 cups white flour
2 cups whole wheat flour
'A cup wheat germ
’/«cup sunflower seeds
'A cup sesame seeds
1 egg, beaten
2 tablespoons oatmeal
1 tablespoon cornmeal
Dissolve yeast in water in a large bowl. Stir in milk, honey,
oil, salt, 4 cups white flour, whole wheat flour, wheat germ,
sunflower seeds, and sesame seeds.
Knead until smooth and elastic, about 8 minutes (working
in more white flour if needed).
Place in a greased bowl. Cover, let rise in warm place until
doubled (1 !% hours). Punch down dough. Divide dough in half
and make into loaves. Place in greased 9x5x3-inch loaf pans
(to which 'A tablespoon cormeal has been sprinkled over the
bottom of each greased pan). Brush with egg. Sprinkle with
oatmeal. Bake at 350 degrees for 40 minutes or until done.
ANSWER —Agnes Rofar requested a recipe for blueberry
cake that uses 3 beaten egg whites folded into the cake batter
with the blueberries. Thanks to Sharron Shawley, Swanton,
Md., and to Jeannie Donaldson, Port Murray, N. J., for sending
Melt In Your Mouth Blueberry Cake
V 4 cup butter
1 cup plus 1 tablespoon sugar
% teaspoon salt
1 teaspoon vanilla
3 eggs, separated
I'A cups plus 1 tablespoon flour
1 teaspoon baking powder
'A cup milk
IVt cups blueberries
Preheat oven to 350 degrees. Prepare 8-inch square pan.
Cream butter and V* cup sugar. Add salt and vanilla. Add egg
yolks, beat until creamy. Combine 1 Vi cups flour and baking
powder; add alternately with milk to egg yolk mixture.
Beat egg whites until soft, adding Vi cup sugar, 1 tables
poon at a time and beat until stiff. Coat berries with 1 tables
poon flour; add to batter. Fold in egg whites. Pour into pre
pared pan. Sprinkle top with remaining tablespoon sugar.
Bake at 350 degrees for 50 minutes.
(Turn to Page 824)
(Continued from Page B 6)
8 broiler-fryer chicken thighs,
skinned and boned
'A teaspoon giound ginger
'A teaspoon pepper
4 teaspoons vegetable oil
1 bunch broccoli, cut into small
1 cup sliced green onion, white
and green parts included
1 cup low-sodium chicken
broth, divided
'A teaspoon salt
Vi teaspoon sugar
1 tablespoon cornstarch
'A cup grate Parmesan cheese
Cut chicken >neat into bite-sized
pieces; sprinkle with ginger and
pepper. Heat oil in large fry pan or
wok over high heat. Add chicken
and stir-fry 3 minutes or until
brown, remove. Add broccoli and
onion; stir-fry 3 minutes. Mix
A cup chicken broth with salt and
sugar. Stir into pan and return
chicken. Reduce heat to medium
high; cover and cook 2 minutes.
Mix cornstarch and remaining
'A cup chicken broth. Stir into pan
and cook, stirring, for 1 minute.
Remove from heat Stir in Parme
san and cheese.
2 packages frozen broccoli
spears, cooked slightly
4 chicken cutlets or more
(broiled slightly)
Place broccoli in a 13x9-inch
baking dish and place chicken on
Mix together
2 cans cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
I teaspoon curry powder
1 cup Cheddar cheese
Spread soup mixture on top of
broccoli and chicken. Sprinkle on
cheese. Top with
Vi cup bread crumbs
4 tablespoons butter
Bake uncovered at 3SO degrees
for 4S minutes.
Barbara Fanning
Southampton, Long Island, NY
* * 4c
Cake Frosting and Decorating
Cakes in ih> bakery section of
the supermarket always look
beautiful. You can achieve the
same professional look at home.
Here’s how:
• Split cakes into layers, mark
sides of cake with toothpicks. Cut
through cake u mg the toothpicks
as a guide.
• Lay slrij of waxed paper
along edges 01 ~ake plate to keep
plate clean. Place one layer,
rounded side d> wn on cake plate.
• Spread about 'A cup frosting
over top of cake layer within 'A
inch of the edge. Place second lay
er, rounded side up, on top of first
• Now for the sides: Coat with a
very thin layer of frosting to seal
in the crumbs Frost side of cake
in swirls, maknig a rim about 2
inch high above the top of the cake
to make the top appear flat.
• Spread remaining frosting on
top, just to the built-up rim. Take
away the waxed paper.
• For a simple decorating idea,
arrange fancy candies, nuts or
chocolates, such as truffles, on top
and side of the frosted cake.