BS-Lancaster Farming, Saturday, September 11, 1993
H Cook’s
Question
Comer
dpi
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 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 Geraldine Long, Elkton, Md., would like
recipes for cooking October beans. Also, how should they be
planted and cared for. Is there another name for October
beans?
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 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 would like some
recipes to use in her crockpot.
QUESTION Ruth Cantello, Somerset, N.J., would like
recipes for food gifts that are suitable for mailing.
. 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 Sept. 25th issue.
QUESTION N.A.K. of Lebanon would like a recipe for
individual Pineapple Upside-Down Cakes made in muffin
tins.
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
ingredient.
QUESTION Joan Young, Lititz, would like a recipe for
Seafood Salad made with tiny pasta shells.
QUESTION Karen Yourga would like a pizza sauce
recipe to can. Also, she thanks Ephraim Zook and Naomi Mil
ler for the great canned strawberry recipes that they sent in.
QUESTION Janice Rehmyer, York, requests a recipe
for a crisp coating chicken recipe, baked or fried, that's health
y. Her request crossed in the mail with chicken coating
recipes printed in the Sept. 4th issue. If anyone has a different
recipe, please submit it.
ANSWER Patricia Corkell, Henderson, Md., wanted a
recipe for pickled garlic. Thanks to an anonymous reader who
sent the following recipe from The Book of Garlic by Lloyd J.
Harris.
Korean Pickled Garlic
1 quart unpeeled garlic cloves
1 cup vinegar
4 cups soy sauce
% cup sugar
Place garlic in ajar, add the vinegar and enough water to
cover the garlic, the cloves must be fully covered and not float
ing on the top. Close the jar and let stand for one week, drain.
Boil the soy sauce and sugar for 10 minutes, set aside to cool.
When cool, pour over the garlic and seal the jar. The garlic will
be ready to eat in three weeks, and it will keep indefinitely. To
serve, bite or cut the tips from the cloves, and suck out the
meat. If skins are tender, you can eat the whole thing. The
younger the garlic, the more tender the skins.
ANSWER Elise Jones, Ottsville, requested a recipe for
tomato gravy. Also, she asked if anyone had a suggestion to
keep fried tomatoes from getting soggy in the skillet? Thanks
to Gertrude Haas, Lenhartsville, who answered both ques
tions. Gertrude said that green tomatoes must be used if you
don't want fried tomatoes to be soggy.
Fried Tomato Gravy
Fry solid, ripe tomatoes either peeled or with skins on. Mix 3
tablespoons flour with salt, pepper, and 1 tablespoon sugar.
Dredge tomatoes in the mixture and brown in skillet with
melted bacon fat or butter. Tomatoes become mushy. Add 1
tablespoon flour to each cup of milk used to make gravy. Stir
in and cook until thickened.
Gertrude’s family likes to eat tomato gravy on toast and
muffins.
ANSWER Marie George, Churchville, wanted a recipe
for peach or apple long cake made with raised dough and
rolled very thin. I don’t know if this is what she wanted, but
here is a similar cake made with yeast.
Apple Coffee Cake
1 package yeast
Vi cup lukewarm water
1 cup milk
% cup sugar
1 teaspoon salt
V 4 cup shortening
3Vi cups sifted flour
2 eggs
Vi teaspoon vanilla, optional
Soften yeast in lukewarm water. Scald milk and add sugar,
salt, and shortening. Cool to lukewarm. Add 1 cup flour and
£ >ea t yyo||
Add remaining flour to make a thick batter. Beat thoroughly
until smooth. Cover and let rise until doubled, about 1 hour.
Stir down. Spread evenly in two greased 9-inch layer pans.
Combine the following ingredients:
8 medium apples
4 tablespoons butter, melted
Vi cup butter
2 teaspoons cinnamon
Peel and slice apples. Arrange apple slices on top of batter,
overlapping them in 2 circles.
Brush with melted butter. Mix sugar and cinnamon and
sprinkle over apples.
Let rise until doubled, about 45 minutes. Bake in 375
degree oven for 30 minutes.
Peaches may be substituted for apples.
ANSWER Ruth Cantello, Somerset, N.J., and Julie
Druck, York, requested salsa recipes. Louise Berndt, Oley,
wanted one that had cilantro in it. Thanks to Karen Yourga,
Kathleen Wolf, Elizabethtown, and others for sending
recipes. Both Karen and Kathleen write that the more
jalapeno peppers used the hotter the salsa; however,
jalapeno tends to lose some of its "kick” through cooking.
Kathy writes that Jalapeno peppers make a hotter and more
flavorful salsa; Hungarian yellow waxes produce a mild salsa,
which her children prefer.
SALSA
8 cups tomatoes, washed, peeled, cored, and chopped
2 cups chopped onions
114 cups seeded, chopped jalapeno peppers
% cup lemon juice
3 tablespoons chopped fresh cilantro
214 teaspoons salt
In a 6-quart pan, combine all ingredients; bring to a boil.
Reduce heat, boil gently uncovered for 30 minutes, stirring
occasionally.
Spoon into sterile hot jars, leaving 114 -inch head room.
Wipe jars clean. Seal. Process in hot bath for 15 minutes.
Makes 5 to 6 pints.
Medium-Hot Salsa
24 cups quartered tomatoes
2 cups white vinegar
1 cup diced jalapeno peppers
1 cup diced sweet peppers
3 medium onions, diced
1 tablespoon salt
Wash and quarter tomatoes, removing blemishes and
stems. Oo no remove skins. Place tomatoes and vinegar in a
large kettle. Cook, covered, about 30 minutes, stirring occa
sionally, until tomatoes are soft.
Remove tomatoes and process briefly in a blender or food
processor. Return to kettle.
Add peppers and onions. Note: When dicing hot peppers,
always wear rubber gloves and wash equipment carefully.
Exposure to hot pepper oils will cause skin to redden and burn
for several hours.
Cook over medium heat for about 3 hours, until thick. Stir
occasionally, more frequently towards the end, to prevent
scorching.
Add salt. Ladle into sterile pint jars. Seal. Process in water
bath canner for 15 minutes. Makes 8 pints.
ANSWER Brenda Kalwasinski wanted a recipe for
Zucchini Jelly. Thanks to Sherry Ripple, Owings, Md., and
Rhonda Guise, Biglerville, for sending recipes.
6 cups grated, peeled zucchini •*
6 cups sugar
1 large can crushed pineapple
Vi cup bottled lemon juice
6 ounces apricot or peach gelatin
Mix zucchini, sugar, pineapple, lemon juice in large pan.
Bring to boil and cook until sugar is dissolved. Add gelatin and
stir well. Put in pint jars and seal by cooking 10 minutes in
water bath canner. Makes 4 pints.
Zucchini Marmalade
6 cups shredded zucchini
4V4 cups sugar
20 ounce can crushed pineapple
% cup lemon juice
2 3-ounce packages apricot or strawberry Jell-0
Combine zucchini with a small amount of water in a sauce
pan. Cook 6 minutes; drain well. Add sugar, pineapple, and
lemon juice. Cook (or 3 minutes, stirring frequently. Stir in Jell-
O until dissolved. Spoon into jars and seal. Yields 4 pints.
Zucchini Jam
Beans
(Continu'd from Pag* B 6)
FOUR BEAN BAKE
'/> pound ground beef
1 medium onion, diced
2 15-ouncc cans whole toma
toes, juice included, chopped
16-ounce can dark red kidney
beans
16-ounce can butter beans
16-ounce can great northern
beans
16-ounce can baked pork and
beans
1 tablespoon prepared mustard
1 tablespoon vinegar
2 tablespoons Grandma’s
molasses
Brown ground beef; and the
remaining ingredients place in
3-quart dish. Place in oven at 3SO
degree for 1 hour, turn oven off and
allow dish to remain in oven for 1
hour. Serves 16.
Lebanon
CHUCK WAGON BEAN POT
1 pound any variety of Western
dry beans
1 ham hock or shank
1 large onion, chopped
6 cups water
1 teapoon salt
7-10 ounces green chili salsa or
3 ounce can of tomato sauce or 2
cups stewed tomatoes.
Set and rinse beans. If using an
electric cooker, put in all ingre
dients, cover, set temperature at
low, and forget for at least 10
hours. If you have only a half day,
cook the mixture S or more hours
on high. For top of stove cooking,
heat all ingredients to boiling with
pot uncovered. Turn down heat,
cover and simmer gently, adding
enough boiling water to keep
beans well covered. Most varieties
with be done in 2 to 3 hours.
When beans are done, take out
ham bone, cut off the meat, and put
back into pot.'
PLANTATION BLACKEYES
1 pound dry blackeyes
V* pound bacon
1 cup chopped onions
2 cups canned whole tomatoes
VA cups water
2 teaspoons salt
'A teaspoon pepper
V 1 teaspoon oregano
'A teaspoon thyme
'A teaspoon rosemary
VA cups grated cheddar cheese
Wash, sort, and soak blackeyes.
Cut bacon into 1-inch pieces. Cook
in Dutch oven or heavy pot until fat
is rendered. Add onions and cook
until tender. Add tomatoes with
their liquid, breaking them up with
a spoon. Add water, seasonings,
and soaked, drained blackeyes.
Simmer, covered until beans are
just tender (about 30 minutes). Stir
in c icese, pour mixture into a
3-quart rectangular casserole and
bake uncovered 30-40 minutes at
T7S decrees.
HOPPIN’ JOHN
'/a pound dry blackeyes
1 cup chopped onions
2 tablespoons olive oil
teaspoon garlic salt
Vi teaspoon oregano
2 cups chicken stock
4 ;ups hot cooked rice
Wash, sort and soak blackeyes
using any method on page 3. When
beans ate ready, cook onions in oil
until transparent, using a heavy pot
large enough to hold the black
eyes. Add seasonings and chicken
stock. Add the drained, soaked
beans to the chicken stock mixture.
Cover and cook slowly until
desired tenderness is reached
(about 30 minutes). Tilt lid if
necessary to prevent boilover.
While blackeyes are cooking pre
pare rice according to directions on
package. Keep both piping hot
until served. For each person,
serve A cup blackeyes and their
liquid over 'A cup rice.
BJf. Light