BS-Lsncaster naming, Saturday, Novambar 20, 1993 If you are looking for a recipe but cant find it, send your recipe request to Lou Ann Good, Cook a 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 Ruth Cantello, Somerset, N.J., would like recipes for food gifts that are suitable for mailing. 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 out yeast. 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 coconut. 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. QUESTION Carole Nace, Mifflintown, would like a recipe for chocolate trifle. QUESTION—Joann Fritz, Ickesburg, would like a recipe for sweet and sour salad dressing. QUESTION Carla Harman, Nescopeck, would like recipes using chestnuts, especially for chestnut stuffing, and what is the best way to remove the shells? QUESTION —A faithful reader from Seven Valleys would like a recipe for Spanish Rice. QUESTION —Barbara Abrell, Winchester, Va.. would like a recipe for Amish Macaroni Salad. QUESTION Bette Lawrence, Honesdale, would like a recipe for pear jam or pear jelly that uses green tomatoes as an ingredient. QUESTION Effie Sanders, Gettysburg, would like a potato candy recipe. As she recalls a potato is cooked and mashed, confectioners’ sugar is added. The mixture is flat tened and spread with peanut butter and rolled up a like a jelly roll and sliced. QUESTION D. Shultz would like a recipe for Riwel Cake, a cake made to dunk in coffee. QUESTION S. Smith, Lebanon, would like recipes for making cheese with goat's milk. QUESTION Samuel Musumeci, Woodstown, N.J., has a non-cooking question, which he hopes readers can answer. He would like to know where to purchase coal to use in an old forge. QUESTION Virginia Kalp, Stahlstown, would like a recipe for rice pilaf. QUESTION Virginia Kalp, Stahlstown, would like a recipe for walnuts in syrup topping. QUESTION—Roma Leibensperger, Germansville, would like a recipe for pumpkin cheese cake. ANSWER Some time ago a reader had requested a recipe for cakes made without wheat flour. Here is one that calls for only 1 tablespoon flour, which can be rice or oat flour. It sounds like a scrumptious, calorie-rich cake. Thanks to Jen Kopf, Lancaster, for sending the recipe. Flourless Chocolate Cake 1 pound semi-sweet chocolate, chopped 10 tablespoons lightly salted butter 1 tablespoon water 1 tablespoon sugar 1 tablespoon flour 4 eggs, separated Place oven rack in center of oven. Preheat oven to 450 degrees. Lightly grease and flour 8-inch springform pan. Melt chocolate and butter over low heat or in microwave oven. Remove chocolate mixture from heat and pour into a large mixing bowl. Stir until evenly blended and cooled. Stir in water, sugar, and flour. Beat egg yolks in a separate bowl until thick and a light lemon color. Fold into the chocolate m 'lßeat the egg whites in a very clean bowl until they hoid medium peaks. They should appear glossy, not stiff or dry. Fold half of the beaten egg whites into the chocoiate mix ture oentlv but quickly. Fold in remaining egg whites until just blended and immediately pour the batter into the P r ®P cake oan Place the cake on the center rack of the oven and Site i? a 450 degree oven for 15 minutes. CarefuHy prop open oven door and leave cake in the oven until and oven are cooled. Serve the cake at r <wm plain or garnished with a dollop of imflavored whipped 8 cream, if desired. Makes 10 to 12 servings. Cook*s Question Comer ’Feast (Continued from Pago B 6) BUTTERY CORN BREAD STUFFING ‘A cup butter ’/ cup chopped onion !A cup dumped celery 2 teaspoons poultry seasoning ‘A teaspoon salt '/ teaspoon pepper ‘A cup milk 2 eggs, slightly beaten 2 cups dry com bread stuffing 2 cups coarse, dry, whole wheat bread crumbs Melt 'A cup butter in large skil let Saute onion and celery until tender, about 8 minutes. Remove from heat. Stir in seasonings. Add milk and eggs; mix well. Gently toss with emit bread and whole wheat crumbs. Enough stuffing for one 12- to 14-pound turkey or place in casserole and bake, cov ered. for 30 to 3S minutes at 32S degrees. American Dairy SNOWY MASHED POTATO CASSEROLE 4 pounds potatoes, peeled and quartered 1 cup sour cream X A teaspoon pepper 'A cup chopped chives 2 teaspoons salt 1 clove garlic, crushed 'A teaspoon paprika 1 tablespoon butter 8-ounces cream cheese, softened Cook potatoes in boiling, salted water in large kettle until tender, about 30 minutes. Drain. Place in large mixer bowl; beat until light Beat in cream cheese, sour cream, salt pepper, and garlic at high speed until smooth. Stir in chopped chives. Spoon into lightly greased 10 cup casserole dish; sprinkle with paprika. Dot with butter. Bake at 350 degrees until top is golden, about 30 minutes. Serves 10. Pa. Dairy Promotion Program ANSWER Thanks to Janet Gill, Taneytown, Ma., for sending a recipe for hard chocolate chip cookies, and to Sue Pardo, Jarrettsville, Md., for sending a recipe. Oatmeal Chocolate Chips 2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1 cup softened butter 1V» cups packed brown sugar 2 eggs 1 tablespoon water v/a to 2 cups uncooked oats 12-ounce package mini chocolate chips 1 teaspoon orange extract ’/«cup chopped nuts Preheat oven to 375 degrees. Combine flour, baking pow der and baking soda. In mixer bowl, combine margarine, brown sugar, eggs, and water. Beat until creamy. Add flour mixture. Stir in nuts, oats, and chocolate chips. Mix in orange extract last. Drop by spoonful onto cookie sheets and bake for 10 to 12 minutes. Or, spread mixture into a jelly roll pan. Bake 10 to 12 minutes. Chocolate Chip Cookies 1 cup granulated sugar Vi cup brown sugar 'A cup butter Vi cup shortening 1 egg 2 cups flour 1 teaspoon cream of tartar 2 teaspoons baking soda Vt teaspoon salt 1 teaspoon vanilla 1 cup chocolate chips Cream butter and shortening. Add brown and granulated sugar and egg. Combine flour, baking soda, salt, cream of tar tar. and vanilla; add to butter mixture and mix well. Add choco late chips. Drop by teaspoon on greased cookie sheet Bake 8 to 10 minutes in 325 degree oven. MRS. P’S SWEET POTATOES Ingredients vary according to the amount of potatoes needed. Put in buttered oven-safe dish: Sweet potatoes, cooked and sliced. 5 to 6 slices bacon, browned Combine the following: 'A to 'A cup brown sugar 'A cup pineapple and juice /* cup butter V* teaspoon pumpkin pie seasoning Simmer juice mixture and pour over sliced sweet potatoes. Top with crumbled bacon and cherries. Bake 30 minutes. This can be baked ahead of time and reheated in the microwave. Sue Pardo Jarrettsville, Md. PARTY CHEESE BALL 16 ounces cream cheese l A cup crumbled blue cheese 1 cup shredded sharp Cheddar cheese 1 small onion, finely chopped 1 tablespoon Worcestershire sauce A cup finely chopped parsley Place cheese in bowl and let stand at room temperature until softened. Beat in onion and Wor cestershire sauce on low speed. Beat on medium speed, scraping bowl frequently until fluffy. Cover and refrigerate at least 8 hours. Shape mixture into ball or log. Roll in parsley. Place on serving plate. Cover and refrigerate about 2 hours or until firm. Makes about 3V4 cups spread. 30 calories per tablespoon. Jen Bashore Lebanon Co. Dairy Princess BAKED CORN 1 cup com l A cup milk 1 egg, beaten 1 tablespoon butter, melted ’A tablespoon cornstarch 1 tablespoon sugar Salt and pepper to taste Place ingredients in blender and mix. Pour into small greased cas serole. Bake at 350 degrees for one hour or until firm. Serves 3 to 4. Betty Biebl Mertztown SPICY PUMPKIN CIDER MOUSSE 1 envelope unflavored gelatin 1 cup apple cider or apple juice 3 egg yolks, beaten A cup sugar 16 ounces canned pumpkin IK teaspoons pumpkin pie spice VA cups whipping cream 2 tablespoons maple syrup Whipped cream, if desired Ground nutmeg, if desired Thinly sliced red apple, if desired Sprinkle gelatin over cider in medium saucepan. Let stand S minutes or until softened. Stir in egg yolks and sugar. Cook over bw heat, stirring constantly until gelatin is completely dissolved and mixture has thickened slightly, about 10 minutes. Remove from heat. Stir in pumpkin and pumpkin pie spice. Refrigerate 30 to 45 minutes or until mixture mounds slightly when dropped from a spoon. Combine whipping cream and maple syrup in chilled mixer bowl. Beat until soft peaks form. Fold in pumpkin mixture. Spoon into decorative 1 A quart bowl or individual serving dishes. Cover and refrigerate at least 4 hours or overnight. Garnish with whipped cream, nutmeg, and apple before serving. RIB EYE ROAST AND OVEN BROWNED VEGETABLES WITH EASY SAVORY SAUCE 4-pound boneless beef rib eye roast 2 tablespoons minced fresh rosemary leaves 4 cloves garlic, crashed 1 teaspoon dry mustard 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons vegetable oil 3 medium baking potatoes, peeled, quartered 4 small onions, peeled, cut in half 2 large sweet potatoes, peeled, halved, quartered Easy Savory Sauce Combine rosemary, garlic, mus tard, salt and pepper. Rub half of herb mixture evenly over surface of beef roast. Add oil to remaining herb mixture. Place vegetables in large bowl; add herb-oil mixture, tossing to coat evenly. Place roast, fat side up, on rack in shallow roasting pan. Insert meat ther mometer so bulb is centered in the thickest part but not resting in fat Arrange coated vegetables around roast. Do not add water. Do not cover. Roast in 3SO degree oven to desired degree of doneness. Cook vegetables VA hours or until ten der. For roast, allow 20 to 22 minutes per pound for rare or medium. Remove roast when meat thermometer registers 13S degrees for rare, ISS degrees for medium. Place roast on carving board; return vegetables to oven if longer cooking is necessary. Tent toast with foil and let stand IS minutes before carving. Roasts should con tinue to rise about S degrees in temperature. Meanwhile, prepare sauce. Carve roast into slices. Serve with vegetables and sauce. 8 servings of vegetables. Easy Savory Sauce: l'/i teaspoons dry mustard I teaspoon water 12 ounces prepared brown gravy '/< cup currant jelly Combine mustard and water in saucepan, stirring to dissolve mus tard. Stir in brown gravy and cur rant jelly. Cook over medium heat, about $ minutes or until bubbly and jelly is melted, stirring occa sionally. Yield: 2 cups. Beef Council
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