88-Lancaster Farming, Saturday, September 18, 1993
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 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 A Lewisburg reader would like some
recipes to use in her crackpot.
QUESTION Ruth Cantello, Somerset, N.J., would like
recipes for food gifts that are suitable for mailing.
QUESTION Dotlie 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 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 Mill
er 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.
QUESTION Verna Howell, Schnecksville, requests a
recipe for Carrot and Raisin Sauce.
ATTENTION Some readers request personal replies to
questions or want to write directly to a reader. Sorry, but time
limitations prevent us from sending individual answers. To
protect the privacy of individuals, we do not print full addres
ses unless specifically requested by the individual. Please, do
not ask us to forward mail to other readers because we are not
equipped to do this. We do want to help you as much as possi
ble, and for this reason, all questions and at least one answer
(more if space permits) are printed in this column.
ANSWER Marie George, Churchville, wanted a recipe
for peach or apple long cake. Thanks to Hazel Spamer, Perry
Hall, Md., who sent this recipe.
My Favorite Peach ‘N Apple Cake
Dough:
1 cup milk, hot
'A cup sugar
IVt teaspoon salt
1 package dry yeast
2 eggs
% cup shortening
Vz teaspoon grated lemon rind
'h teaspoon grated orange rind
4Vi cups flour
Vi teaspoon cinnamon
'/«teaspoon nutmeg
Vi teaspoon allspice
Vi teaspoon vanilla
Divide hot milk in half; dissolve sugar and salt in one half of
the milk. Cool other half and stir in yeast. Combine the two
mixtures. Beat eggs until light; add to mixture.
Melt shortening; add with fruit rinds and half the flour and
spices. Beat until thoroughly blended and smooth. Add vanilla
and remaining flour. Blend. Turn dough onto a lightly floured
board. Knead until dough is smooth with small bubbles on sur
face. Place in a greased bowl, turn to coat dough all over.
Cover, place in a warm place until doubled in bulk. Punch
down. Let rise again.
Take a small amount of dough. Pat it as thinly as you can
into prepared greased baking pans. Brush with milk. Place
wedges of peach or apple as closely as possible onto dough,
covering as much of the surface as possible. Dough will rise
between slices as it bakes. Sprinkle with sugar and cinnamon.
Bake .in 350 degree oven until dough is baked and fruit is
tender.
You cannot eliminate salt from a raised dough recipe as
that will affect ddugh rising.
Cook’s
Question
Comer
Rice Is Great Staple
(Continued from Pag* B 6)
MEXICAN SKILLET RICE
V* pound ground beef or ground
pork
1 medium onion, chopped
VA tablespoons chili powder
1 teaspoon ground cumin
'A teaspoon salt
3 cups cooked brown rice
16-ounce can pinto beans,
drained
2 cans (4 ounces each) diced
green chiles
1 medium tomato, seeded and
chopped, optional
Cook meat in large skillet over
medium-high heat until brown,
stirring to crumble, drain. Return
meat to skillet. Add onion, chili
powder, cumin, and salt; cook until
onion is soft but not brown. Stir in
rice, beans, and chiles; thoroughly
heat. Top with tomato. Makes 6
servings.
PORK FRIED RICE
I'A tablespoons vegetable oil,
divided
2 eggs, beaten
1 cup diced ham or raw pork
1 cup finely chopped fresh
mushrooms
'A cup thinly sliced green
onions, including tops
3 cups cooked brown rice,
cooled
1 tablespoon soy sauce
In large skillet or wok, heat 'A
tablespoon oil over medium heat
Add eggs and cook without stirring
until set Invert skillet over baking
ANSWER—Geraldine Long, Elkton, Md., wanted recipes
for cooking October beans, and information on how should
they be planted and cared for. Thanks to Hazel Spamer, Perry
Hall, Md., who writes that she suspects there is another name
for October beans as she cannot find them listed in her seed
catalogues. From the name, she believes that October beans
are a dried bean similar to Great Northern beans. The bush
type beans should be sowed after the last frost date. Sow
seed about 2-inches apart, 1 -inch deep. Grow like any string
bean except let them hang on the bush until 90 percent of the
leaves have fallen and the pods are dry. Pull plants up by the
roots and hang in a dry place until beans have dried out. Shell,
and use in any dried bean recipe that appeals to you.
ANSWER Judy Looney, New Castle, Va., wanted a
recipe for chocolate cake that has sauerkraut as an Ingre
dient. Thanks to Ms. Demmy, Lebanon; Mrs. William Schli
cher, Zionsville; and Audrey Eby, Lancaster.
Sauerkraut-Fudge Cake
Va cup shortening
VA cups sugar
2 eggs
Dash salt
1 teaspoon vanilla
'A cup cocoa
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup water
1 cup sauerkraut, rinsed
Cream shortening. Add and blend sugar, eggs, salt, and
vanilla. Sift together cocoa, flour, baking powder, and baking
soda. Add alternately with water to mixture. Blend well. Add
sauerkraut and blend. Pour into greased and floured 9-inch
square pan. Bake at 350 degrees for 45 minutes.
VA cups sugar
% cup butter
1 teaspoon vanilla
2% cups flour
1 teaspoon baking powder
'A teaspoon salt
'A cup cocoa
1 cup water
% cup sauerkraut, drained
VA cup heavy cream
3 tablespoons confectioners' sugar
2 teaspoons cocoa
1 tablespoon instant coffee
2 tablespoons rum flavoring
Cream together sugar, butter, and vanilla. Sift together dry
ingredients; add water and butter mixture. Snip the kraut into
small pieces and blend into mixture. Turn onto a layer or loaf
pan; bake for 30 minutes at 350 degrees. Cool in pan and
spread with Mocha Whipped Cream, which is made by beat
ing cream, sugar, cocoa, coffee and rum. Beat until stiff, and
spread on cake. Refrigerate until ready to eat.
sheet to remove cooked eggs; cut
into VA x'A -inch strips. In same
skillet, heat remaining oil over
medium-high heat Stir-fry ham,
mushrooms, and green onions in
oil three minutes, or until
mushrooms and onions are tender.
Stir in cooked rice and egg strips:
sprinkle with soy sauce. Toss
lightly, heat thoroughly. Makes 4
servings.
BEEF AND VEGETABLE
MEDLEY
V* pound boneless beef sirloin
steak
3 /i teaspoon salt
Vt teaspoon black pepper
1 tablespoon vegetable oil
1 medium red pepper, cut into
strips
1 cup sliced fresh mushrooms
1 cup sliced zucchini
1 cup sliced yellow squash
'A cupsliced green onions
1 clove garlic, minced
'A teaspoon dried rosemary
leaves
A teaspoon dried thyme leaves
3 cups hot cooked brown rice
Partially freeze steak; slice
across the grain into '/• -inch strips.
Season beef with salt and pepper.
Heat oil in large skillet over
medium-high heat until hot.
Brown meat quickly in oil. Add
vegetables and herbs; stir-fry 3 to 4
minutes or until vegetables are ten
der crisp. Stir in rice; thoroughly
heat Makes 4 servings.
Sauerkraut Cake
GINGER CHICKEN
STIR-FRY
'/ cup teriyaki sauce
'A cup water
1 pound skinned and boned
chicken breasts, cut into VA -inch
pieces
2 tablespoons vegetable oil
1 medium onion, cut into 8
wedges
16-ounces frozen broccoli, cau
liflower, carrot mixture
'A teaspoon ground ginger
'/> cup chicken broth
1 tablespoon cornstarch
1 tablespoon water
3 cups hot cooked brown rice
In shallow baking dish, combine
teriyaki sauce and water; add
chicken pieces, coating well. Cov
er and refrigerate two hours. Drain
marinade from chicken pieces. In
large skillet or wok, heat oil; stir
fry chicken and onion u.ntil chick
en is slightly browned. Stir in veg
etables, ginger, and broth. Cover;
simmer 4 to 5 minutes, or until
vegetables are tender crisp. In
small bowl, combine cornstarch
and water until smooth. Gradually
add to skillet, stirring constantly,
until thickened. Serve over hot
rice. Makes 6 servings.
EASY EGGPLANT
PARMESAN
2 medium eggplants, peeled and
sliced 'A -inch thick
2 tablespoons vegetable oil
1 clove garlic, minced
Vj cap Italian-style
breadcrumbs
%cup Parmesan cheese,
divided
3 cups cooked rice
30-ounce jar spaghetti sauce
2 cups shredded mozzarella
cheese
Cook eggplant in oil with garlic
in large skillet over medium-high
heat; set aside. Combine bread
crumbs with 2 tablespoons Parme
san cheese. Place eggplant slices in
13x9-inch glass casserole, over
lapping slices if necessary.
Sprinkle with breadcrumb
mixture.
Combine rice, sauce, and
remaining Parmesan cheese in
large bowl; pour mixture over egg
plant. Sprinkle with mozzarella
cheese. Bake at 375 degrees for 20
minutes or until cheese is melted
and lightly browned.
Makes 6 servings.
LEMON RICE DESSERT
3-ounce package lemon
flavored gelatin
1 cup boiling water
V, cup cold water
1 cup cooked rice, chilled
I'A cups frozen whipped top
ping. thawed
'A cup sliced almonds
'A cup chopped maraschino
cherries
1 tablespoon grated lemon peel
Dissolve gelatin in boiling
water; add cold water. Place bowl
in ice water and stir until gelatin is
the consistency of unbeaten egg
whites; stir in rice. Fold in
whipped topping until smooth.
Lightly fold in almonds, cherries,
and lemon peel. Continue to stir
gently (over ice) until thickened.
Pour into dessert dishes. Cover and
chill until ready to serve.
Serves 8.