Newspaper Page Text
88-Lancaster Fanning, Saturday, October 30, 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
QUESTION Ruth Cantello, Somerset, N.J., would like
recipes for food gifts that are suitable for mailing.
QUESTION Verna Howell, Schnecksville, requests a
recipe for Carrot and Raisin Sauce.
QUESTION Rebecca Johnson, Millville, would like a
recipe for Amish Cinnamon Bread, which uses a box of instant
vanilla pudding mix.
QUESTION A reader would like a recipe for a hard cho
colate chip cookie.
QUESTION J. Haugh, Red Lion, would like a recipe to
make fresh' apple cake made with a boxed cake mix.
QUESTION —Lisa Zimmerman, Lancaster, wants to know
what she is doing wrong because her macaroni and cheese
always gets curdly.
QUESTION Sheryl Wolfe, Wellsboro, would like home
made bread recipes made without yeast using all purpose
flour She especially wants a peanut bread recipe made with
QUESTION Brenda Bradish, Latrobe, would like a coo
kie recipe for peanut butter logs. The inside of the cookie
tastes like Zagnut candy bars and is rolled in either nuts or
QUESTION Louise Graybeal, Renick, W.Va., would like
recipes for low-fat sauces, vegetables, noodles, and lean
meats but not for seafood. She writes that she had gallons
of cod liver oil as a child (long before the nice little pills that
kids eat now) so therefore she doesn't like fish. She doesn’t
like apple butter either since she had to take a spoonful of
apple butter with a spoonful of the cod liver oil.
ANSWER Marion Carter, Lincoln, Del., wanted a recipe
that is made with tomatoes and sauerkraut, layered. Thanks
to Josephine Matenus, Dallas, for answering.
Baked Tomatoes With Sauerkraut
Remove thin slices from the stem ends of smooth, medium
sized tomatoes. Take out the pulp, add an equal quantity of
bread crumbs and an equal quantity of sauerkraut. Season
with salt, pepper, and a few drops of onion juice. Refill toma
toes with the mixture. Place stuffed tomatoes in a buttered
pan. Sprinkle each tomato with buttered crumbs. Bake 20
minutes in hot oven.
Escalloped Sauerkraut And Tomatoes
1 can tomatoes
4 cups sauerkraut
Cracker or bread crumbs
Drain liquid from the can of tomatoes and reserve liquid.
Grease a baking dish. Cover bottom of baking dish with a lay
er of solid tomatoes. Sprinkle with salt and pepper and dots of
Cover with layer of cracker or bread crumbs, a layer of
sauerkraut, and another layer of tomatoes, crumbs, and
sauerkraut until all the ingredients have been used. Pour over
the tomato liquid. Cover with buttered crumbs. Bake in 350
degree oven for 20 minutes.
ANSWER Dorothy Miller requested recipes for rice
salad. Thanks to Margaret Chapman, Rome, for sending '
2'A cups water
1 cup rice
I'A teaspoon salt
'A pound salami, Canadian bacon, pepperoni or booked
ham, cut into '/« -inch chunks
'A pound mushrooms, sliced
'A cup ripe olives, sliced
'A cup diced green peppers
'A cup vegetable oil
2 tablespoons cider vinegar
'A teaspoon basil
'A teaspoon pepper
1 garlic clove, minced
1 small tomato, chopped
Bring water to boil and stir in rice and 1 teaspoon salt. Cov
er tightly and simmer 20 minutes. Remove from heat and let
stand, covered, until water is absorbed, about 5 minutes.
Transfer to a large bowl. Cover and chill. Add meats,
mushrooms, olives, and green pepper to rice. Mix well. Blend
oil, vinegar, basil, pepper, garlic, and remaining 'A teaspoon
salt. Add to rice mixture. Mix well. Cover and chill. Add tomato
ANSWER Karen Kinnane, Shartlesville, requested a
1930 s fudge recipe. Here are some recipes from Josephine
Matenus, Dallas, and Donna Wolfgang, Ashland.
Creamy Nut Fudge
1 cup baking cocoa
Vs cup sugar
2 14-ounce cans sweetened condensed milk
1 cup butter
1 cup coarsely chopped walnuts or pecans
IVs teaspoon vanilla
Combine cocoa and sugar in 4-quart saucepan; blend in
condensed milk. Add butter; cook, stirring constantly, over
medium heat until mixture boils and becomes thick. Boil and
stir 10 minutes; remove from heat. Blend in nuts and vanilla;
spread mixture evenly in a foil lined 9-inch square pan. Chill 2
hours or until firm. Remove from pan; remove foil. Cut into
1-inch squares. Store in airtight container in a cool, dry
Donna writes that she found this recipe in an old Hersheys Cocoa
2 cups granulated sugar
3 tablespoons cocoa
1/16 teaspoon cream of tartar
3 A cup milk
1 tablespoons butter
1 teaspoon vanilla
Blend together sugar, cocoa, cream of tartar, and salt; add
milk. Mix well and cook over low heat, stirring constantly until
mixture reaches boiling stage. Do not stir again, boil slowly
until soft ball stage. Remove from heat; place pan in cold
water to cool mixture. After it cools, beat until thick. Place in
Fanny Farmer Fudge
4V4 cups sugar
1 can evaporated milk
Boil to a rolling boil for 10 minutes, stirring constantly. Add
dash of salt. In bowl, combine:
3 packages chocolate chips
'A pound butter
18-ounce jar marshmallow fluff
2 cups chopped nuts
Pour boiling syrup over marshmallow mixture. Blend well.
Pour into greased pans. Makes 5 pounds.
ANSWER Betty Lou Stull, White Hall, Md., wanted to
know what can be used for substitutions in alcoholic bever
ages. Thanks To Kekette Jurchak for writing that the best sub
stitution is to use natural flavors and extracts and replace the
beverage liquid with some other liquid such as milk, juice or
water The choice would depend on the recipe. Nbn-alcoholic
extracts for rum, bourbon, Kahlua, brandy and other flavors
are available.from KCJ Vanilla Co. For 18 recipes and a bro
chure listing all the extracts, send $1 (refundable with order)
to KCJ Vanilla Co. Box 126-LF, Norwood, PA 19074.
ANSWER Susan Howard, Mt. Pleasant Mills, wanted a
recipe for fresh salsa not to be canned. Thanks to Beverly
Hoover, Thomasville, for sending one that is easy and very
28-ounce can whole tomatoes
2 fresh tomatoes
4-ounce can Old El Paso chopped green chilies
1 whole yellow onion
4 whole scallions
1 teaspoon taco seasoning mix
Pinch cilantro or corriander
Salt, to taste
Do not drain canned tomatoes. Place juice in large bowl.
Chop tomatoes into small pieces, both fresh and canned.
Save liquid and mix into large bowl. Finely chop onion and
scallions. Add all ingredients. Refrigerate one hour before
If preferred, adjust seasonings to suit-your taste.
ANSWER For the reader who wanted a good raisin pie
recipe, here is one from Mrs. Paul Bricker of Glen Rock. She
writes that she had clipped it more than 3(f years ago, and the
only one that she ever makes because her family loves it.
2 cups seedless raisins
2 cups water
Vt cup brown sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
’/• teaspoon salt
1 tablespoon vinegar
1 tablespoon butter
9-mch pie crust
Boil raisins in I V* cup water for 5 minutes. Combine brown
sugar, cornstarch, cinnamon, and salt. Moisten with remain
ing 'A cup cold water; add to raisins, stirring until mixture
returns to boiling. Remove from heat and add butter and vine
gar. Pour into pastry-lined pan and cover with top pastry.
Bake 25 minutes in 425-degree oven.
(Turn to Pag# B 9)
(Continued from Pago B 6)
CROCK POT ROUND STEAK
1 round steak, cut in serving
1 can cream of mushroom soup
1 can French onion soup
Mix soups and pour into crock
pot. Pound steak a bit and toll
pieces in flour. Place in crock pot
Pour soup over the top and cook on
high for 1 hour. Turn to low and
cook 8-10 hours.
T/iCups long grain rice
'/i cup butter or olive oil
l'/i cups tomato juice
I/i cups water
1 onion, chopped
1 green pepper, chopped
114 teaspoons salt
1 pound ground beef or sausage,
fried and drained (optional)
Saute rice in oil until golden
brown. Place in crock pot with
remaining ingredients. Stir well.
Cover and cook on low for 4-6
hours or high for 2-3 hours.
CREAMY RICE PUDDING
2'A cups milk
'/ cup shorl-grain rice
'A cup sugar
'/i teaspoon cinnamon
In a saucepan, combine milk,
rice, and sugar; bring to a boil, stir
ring constantly. Pour into slow
cooker, dot with butter, and
sprinkle will) nutmeg and cinna
mon. Cook on low for 5-6 hours,
1 cup butler
2 cups chopped onion
2 cups chopped celery
'/« cup parsley sprigs or 2 table
2 4-ouncc cans mushrooms,
12 to 13 cups slightly dry bread
Add and loss:
I teaspoons poultry seasoning
VA teaspoons salt
1 A teaspoons sage
1 teaspoon dried thyme
A teaspoon pepper
'A teaspoon marjoram
Pouron only enough to moisten:
314 to 4'A cups chicken or turk
ey broth and diced giblets
2 eggs, well beaten
Mix well. Pack lightly in lightly
greased crock pot. Cover and cook
on high 45 minutes; then reduce to
low for 4 to 8 hours.
This is my favorite crock pot
recipe that has become a family
standard each Thanksgiving.
DELICIOUS AND EASY
2-4 pound chuck roast or other
1054 -ounce can mushroom or
1 sliced onion
Salt and pepper, to taste
Season meat and place in crock
pot. Add sliced onions, pour soup
can contents over all, covering
meat and vegetables. Cook on low
for 8-10 hours or on high for 6
This makes a very tender roast
with its own delicious gravy a
favorite with my husband.
A Western New York Reader
(Turn to Pago B 9)
B. J. Light