Fanning, Saturday, November 27.1993
If you are looking for a recipe but cant 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 BASE. 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 Sheryl Wolfe, Wellsboro, wants a peanut
bread recipe made without 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 Carla Harman, Nescopeck, would like
recipes using chestnuts, especially for chestnut stuffing, and
what is the best way to remove the shells?
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 D. Shultz would like a recipe for Rivvel
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 piiaf.
QUESTION Virginia Kalp, Stahlstown, would like a
recipe for walnuts in syrup topping.
QUESTION Roma Leibensperger, Germansville, and
Rose Futrell, Cape May, N.J. would like recipes for pumpkin
cheese cake.
QUESTION Amy Snyder, Gettysburg, would like
instructions for making candles using paraffin wax, Ivory
snowflakes, and ice cubes.
QUESTION —J. Waring Stinchcomb, Suitland, Md., would
like a recipe to make sweetened condensed milk.
ANSWER Joann Fritz, Ickesburg, wanted a recipe for
sweet and sour salad dressing. Thanks to Lois Matter, Millers
burg, for sending a recipe.
Sweet And Sour Salad Dressing
4 tablespoons sugar
1 tablespoon celery seed
IVi tablespoons yellow mustard
Salt
% cup vinegar
1 cup corn oil
Mix together all ingredients in blender for several seconds.
Dressing is best when it sets in refrigerator for 24 hours before
using. Keep unused dressing refrigerated.
ANSWER —A faithful reader from Seven Valleys wanted a
recipe for Spanish Rice. Thanks to Marg Jane Heidlebaugh.
Stawartstown. and to Lois Millheim. Nazareth, for sending
recipes
% cup salad oil
I'A cups precooked rice
'A cup thinly sliced onions
'h cup diced green pepper
1% cups hot water
2 8-ounce cans tomato sauce
1 teaspoon salt
Dash pepper
In hot salad oil, quickly brown rice with onions and green
pepper. Add water and remaining ingredients. Bring to a boil.
Simmer covered 10 minutes.
Spanish Rice
1 pound ground beef
1 large green pepper, diced
1 large onion, diced
2 cans tomatoes
1 % cup cooked rice
Cook’s
Question
Comer
Spanish Rice
Breads
(Continued from Pago B«)
BANANA NUT BREAD
1 cup sugar
'A cup butter
2 eggs
4 bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
'/« teaspoon salt
Y* cup chopped pecans
In a mixing bowl, cream sugar
and butler. Add eggs and bananas;
blend well. Sift together flour, bak
ing soda and salt; add pecans. Add
to the creamed mixture and heat
well. Pour into a greased
9x5x3-inch loaf pan. Bake at 350
degrees for 1 hour or until the
bread tests done. Yield: 1 loaf.
Very moist.
Mrs. Kenneth Rummel
Linglestown
Fry meat, onion, and green pepper until meat is browned.
Add tomatoes and cook 30 minutes. Place in ungreased cas
serole in layers with rice. Bake 350 degrees for 30 minutes.
Contributor writes: Good hot or cold and great for family get
togethers.
ANSWER Effie Sanders, Gettysburg, wanted a potato
candy recipe. Thanks to Lois Millheim, Nazareth, for sending
a recipe.
2 medium potatoes
Confectioners’ sugar
Peanut butter
Pare, cook, mash, and cool potatoes. Add powdered sugar
until mixture forms asoft dough. Sprinkle confectioners'sugar
into the mashed potatoes until mixture forms a soft dough.
Roll out dough to V* -inch thickness. Spread peanut butter
over dough. Roll like a jelly roll and slice into candy.
ANSWER For the reader who wanted recipes for Blue
Cheese Dressing, here are two different ones from Mrs. Riss
er of Hershey and Stan Kitchen of Dallas.
Blue Cheese Dressing
% cup crumbled blue cheese
'A cup mayonnaise
'A cup half and half
Reserve ’/« cup blue cheese. Beat together 'A cup blue
cheese and mayonnaise. Add enough half and half for
desired consistency. Stir in remaining blue cheese. Cover
and refrigerate at least three hours.
Blue Cheese Dressing
% cup crumbled blue cheese
1 teaspoon dry mustard
% cup red wine vinegar
Freshly ground black pepper
2 cups mayonnaise or plain low-fat yogurt and mix well.
Cover and refrigerate for up to 10 days. Makes 2 cups.
ANSWER Ruth Cantello, Somerset, N.J., wanted
recipes for food gifts that are suitable for mailing. Here is a
recipe for German Chocolate Fudge Swirl. In addition,
choose unfrosted cakes or cookies that are sturdy, not fragile.
Cool completely and wrap airtight in heavy-duty aluminum foil
or plastic wrap. Place in an airtight container in a strong corru
gated box padded with foam packing pellets or popped pop
corn for shipping. Write perishable, fragile, or handle with care
on the box near the receiver’s address. Send the package first
class or by a selected carrier to ensure prompt delivery.
Check the December issues for more recipes.
German Chocolate Fudge Swirl
(Makes about 2 pounds)
Filling:
y* cup flaked coconut
.% cup chopped nuts
2 tablespoons undiluted evaporated milk
Fudge:
2 tablespoons butter
% cup undiluted evaporated milk
IVi cups granulated sugar
% teaspoon salt
2 cups miniature marshmallows
VA cups semi-sweet chocolate morsels
1 teaspoon vanilla
For filling; mix coconut, nuts, and evaporated milk in small
bowl.
For fudge: line 15x10-inch jelly roll pan with heavily but
tered wax paper.
Combine butter, evaporated milk, sugar and salt in a
medium saucepan. Bring to a boil over medium heat, stirring
constantly. Boil for 4 to 5 minutes, stirring constantly: remove
from heat. _. , .
Stir in marshmallows, morsels, and vanilla. Stir vigorously
for 1 minute or until marshmallows melt completely.
Pour into prepared pan, spreading evenly (if fudge is diffi
cult to spread, let stand 1 minutes). Sprinkle with filling. Let
cool for about 5 mintues. Starting with long side of pan, roll up
the fudge Jelly-roll style. Use wax paper to assist, if necessary.
Wrap fudge roll in wax paper, cool and cut into slices.
WHITE BREAD
5 cups warm water
2 teaspoons salt
% cup sugar
3 tablespoons shortening
2 tablespoons yeast
Dissolve yeast in warm water.
Add remaining ingredients and
mix together. Let stand 10
minutes.
Add 3 cups flour and knead until
very dry. Let rise 2 hours. Punch
down and let rise again. Punch
down and place bread in pans. Let
rise about 2 hours. Bake at 350
degrees for approximately 30
minutes or until golden brown.
Makes 4 or 5 loaves.
I hope you enjoy this bread as
much as my family does. Weliveon
a farm andfeed 60 steers. My hus
band has a welding shop. We have
two girls, Rosene,3, and Karen, 1.
Lucille Martin
Kutztown
Potato Candy
GOLDEN HERB PUMPKIN
ROLLS
M cup milk
14 cup butler
'A cup water
4 cups all-purpose flour, divided
'/> cup granulated sugar
1 package quick rising yeast
2 teaspoons dried savory leaves,
crushed
1 teaspoon salt
V* teaspoons dried thyme
leaves, crushed
'A teaspoon dried dill weed,
crushed
1 cup canned pumpkin
4 eggs
2 tablespoons sesame seeds,
toasted
Combine milk, butter, and
water, heat to melt butter. Cool to
120 to 130 degrees if necessary.
Combine 3 cups flour. Sugar,
yeast, savory, salt, thyme and dill
in large mixer bowl. Add milk
mixture and pumpkin; beat for 2
minutes. Add 3 eggs and remain
ing flour.
Cover; let rise in warm draft
free place for 10 minutes or until
doubled. Spoon into 20 to 24 well
greased muffin cups, filling A to
V* full. Cover, let rise in warm
draft-free place for 30 to 40
minutes or until doubled. Beat
remaining egg and brush on top of
rolls; sprinkle with sesame seeds.
Bake in preheated 350 degree
oven for 30 to 40 minutes or until
golden and rolls sound hollow
when lapped. Remove, from pans;
serve warm or cool on wire rack.
RAISIN WHOLE
WHEAT LOAF
'A cup honey
'A cup firmly packed brown
sugar
2 teaspoons salt
2 packages active dry yeast
3 cups warm water
5 cups whole wheat flour
3 to 4 cups all-purpose flour I
% cup shelled sunflower seeds I
2 cups raisins
In large mixer bowl, combine *
honey, brown sugar and salt Dis-'
solve yeast in warm water and add
to honey mixture. By hand or at
low spped of electric mixer, beat
until well blended. Gradually add
the whole wheat flour, beating at
medium speed and scraping sides *
of bowl occasionally. Stir in
enough all-purpose flour (approxi
mately 3 cups) to make a medium
firm dough. Turn out onto floured I
board; knead in sunflower seeds i
and raisins. Continue to knead,,
adding additional flour as needed, j
until dough is smooth and elastic.
Place in deep greased bowl, turn-.
ing to grease top. Cover, let rise in
warm place until doubled in size,
about 154 hours.
Punch down dough. Turn out 1
onto floured board and form into 2
loaves. Place in greased loaf pans.
Cover, let rise in warm place until
doubled in size, about 1 hour. Bake
at 350 degrees about 50 minutes cr
until nicely browned. Remove
from pans; brush tops with butter.
Cool on wire rack. Makes 2 loaves.
For a unique variation, divide
dough into 4 equal parts and place
in well-greased 1 pound coffee
cans. Bake as directed and when
cool, slice into attractive rounds.