■Lancaster Farming, Saturday, December 2, 1993
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If you art 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 Fanning, 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—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 Riwel
Cake, a cake made to dunk in coffee.
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 Roma Leibensperger, Germansville, and
Rose Futrell, Cape May, N.J. would like recipes for pumpkin
cheese cake. Rose writes that a recipe was printed about 2
years ago that her family loved, but she lost the recipe. Ingre
dients included a little cognac and a thin white cream on top.
Did anyone clip the recipe?
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.
QUESTION Mrs. Michael Martin, Maugansville, Md.,
would like a tomato soup recipe similar to Campbell’s but
using home canned tomatoes.
QUESTION—A Chambersburg reader would like recipes
for bread-making machines. She has a Hitachi. She writes
that the only way that she can get good bread is by using less
water and extra! flour. She's tried many recipes from different
bread-making books. She finds that rapid-bake produces a
much higher loaf. She cannot get a cinnamon-raisin bread to
rise more than one-half no matter what she does. She would
like any hints that can help in machine bread baking.
QUESTION —A reader would like to know the rationale for
needing to scald milk when a recipe says scald and cool.
QUESTION—A Chambersburg reader would like a recipe
for hard candy made with honey.
ANSWER Carla Harman, Nescopeck, wanted recipes
using chestnuts, especially for chestnut stuffing, and what is
the best way to remove the shells? Thanks to Josephine
Matenus, Dallas, who sent a chestnut stuffing recipe, and to
an anonymous reader for sending another one with directions
for removing shells.
Preheat oven to 425 degrees. To peel 1 pound fresh chest
nuts, preheat oven to 425 degrees. Score an X on flat end of
outer shells with sharp knife. Place chestnuts on jelly-roll pan.
Roast 45 minutes. Wrap in towels to keep warm. Peel off outer
shells and skins; chop coarsely.
Meanwhile, cook 4 slices thick-cut bacon in skillet over
medium-high heat until crisp, 3 to 4 minutes; drain. Pour off all
but 1 tablespoon drippings from pan. Melt 'A cup butter in
same pan over medium heat. Add 1 'A cups coarsely chopped
celery, 1 cup finely chopped onions, and 1 cup diced,
unpeeled cooking apple. Cook until slightly softened, 3 to 5
minutes. Add I'A cups chicken broth, the chestnuts, 1 cup pit
ted prunes, chopped, 'A cup dried apricots, chopped, 1 tea
spoon each salt, sage, and thyme and 'A teaspoon pepper.
Cook, stirring occasionally, 3 minutes. Remove from heat.
Crumble bacon and add to skillet with 'A teaspoon chopped
fresh parsley and 8 cups unseasoned bread-cube stuffing
mix. Spoon stuffing into turkey cavity and roast. Makes 12
cups.
Cook’s
Question
Comer
Chestnut Time
Chestnut Stuffing For Poultry
1 quart chestnuts . . . ..
1 tablespoon butter
2 cups soft bread crumbs
% cup shortening, butter, or chicken fat, melted
1 teaspoon salt
2 teaspoons poultry seasoning .
1 egg, well beaten
'/a cup chopped celery
Make a gash in each chestnut. Place in heavy skillet with
the 1 tablespoon shortening and shake over low heat for a few
minutes. Place in 450 degree oven for about 10 minutes.
Remove shells and skins with a knife. Cover the blanched
chestnuts with boiling salted water and cook until tender.
Drain and put chestnuts through a ricer; add the remaining
ingredients and mix stuffing lightly but thoroughly. Enough
stuffing to fill a 6 to 8-pound bird.
ANSWER—Virginia Kalp, Stahlstown, wanted a recipe for
rice pilaf. Thanks to Josephine Matenus, Dallas, for sending a
recipe.
'A pound butter
1 large onion, peeled, chopped
2 cloves garlic, peeled, chopped
12 black peppercorns
12 whole cloves
12 whole cardamon seeds
2 3-inch cinnamon sticks
Vt teaspoon whole allspice
1 pound long-grain rice, washed, drained
IVi teaspoons salt
Boiling water
1 cup white raisins, washed, drained
% cup pignolia or pistachio nuts
Chopped scallions for garnish
Toasted almonds
Melt butter in 2-quart saucepan with tightly fitting cover.
Saute onions and garlic until golden. Tie all spices in cheese
cloth bag. Add to saucepan. Continue to cook onions and
garlic with spices about 5 minutes longer. Remove bag and
garlic. Add rice to saucepan. Saute until golden; add salt and
boiling water to cover rice by about 2 inches. Add spice bag
again to pan. Cover saucepan and cook rice until all water has
been absorbed. Watch rice carefully. Toss with spatula or fork
occasionally. When nearly done, remove spice bag and dis
card. Add raisins and nuts. Cover pan again and continue to
cook a few minutes. Heap pilaff on hot serving dish. Garnish
with mounds of sliced scallions and toasted almonds. Makes
6 servings.
ANSWER S. Smith, Lebanon, wanted recipes for mak
ing cheese with goat’s milk. Thanks to Josephine Matenus,
Dallas, for sending recipes.
Goat Milk Smlerkase Cottage Cheese
Use a large enamel pan with a lid for making cheese. Be
sure to sanitize it by using diluted chlorine bleach and a
through rinsing by boiling water in it. Do not use metal pan.
Warm 1 gallon goat’s milk to 72 degrees. Stir in 4 ounces
mesophilic cheese starter culture or commercial buttermilk
works equally well and gives a nice flavor.
Crush V 4 rennet tablet and dissolve thoroughly in Vi cup
cold water. Stir into goat milk. Rennet is needed for goat milk
because it has a lower volume of solids than cow’s milk. Allow
the milk to set. covered, at 72 degrees, for 18 hours.
After the 18 hours are over, cut the curd into ’/* -inch cubes.
Allow to settle for 15 minutes. This helps release the whey.
Slowly heat the curds and whey three degrees every 5
minutes for the next 30. Now heat the curds one degree a
minute until the temperature reaches 102 degrees. Keep the
curds at 102 degrees for 30 minutes (take pan off heat and
wrap in thick towels to hold heat). Stir occasionally to keep the
curds from forming a mass. The curds will gradually become
firm and lose that custardly look and feel. When no longer cus
tardy on the inside allow to set for 5 minutes.
Pour off the whey and pour the curds into cheese cloth lined
colander. Let drain for a few minutes. Can be rinsed with cool
clear water if you want a less sour taste. Drain again. Place
into a bowl. Break up large pieces and add several table
spoons heavy cream. Salt may be added to taste. This will
keep in the refrigerator for up to a week. Makes IV* pounds.
ANSWER Sheryl Wolfe, Wellsboro, wanted bread
recipes without yeast. Thanks to Louise Graybeal, Rennick,
W.Va., for sending one of her favorite recipes.
4 cups stone ground yellow corn meal
VA teaspoon salt
1 pint boiling water
1 pint warm water
Stir well, cover, and let stand 1 hour. Add:
1 cup sorghum molasses
1 cup flour
2 eggs
1 teaspoon baking soda
1 cup buttermilk
Mix thoroughly and pour into greased Dutch oven. Bake at
350 degrees for 1 ’/* hours. When done, turn off oven, pour 1
cup boiling water over pone. Cover and let stand in oven until
water is absorbed. There is no caldron of bubbly stinking
odors.
For leftovers, slice and spread with a pat of butter and
brown in a skillet.
Rice Pilaff
Essie’s Corn Pone
Cookies
(Continued from Pago B 6)
APPLE GIFT COOKIES
Cream:
54 cup shortening
1 cup packed brown sugar
Add and mix;
1 beaten egg
i'/icups flour
'A teaspoon baking soda
'A teaspoon salt
1 teaspoon cinnamon
A teaspoon nutmeg
'A teaspoon allspice
Stir in:
1 cup chopped apples
Drop in balls on greased cookie
sheet. Bake 12-15 minutes at 350
degrees.
Contributor writes: My tale
mother-in-law, Jean Bradway
Massey, gave me this recipe and it
is a must for my holiday baking.
These aren’t glamorous cookies
but they’ re moist andflavorful. My
family associates them with
Christmas.
Linda Massey
Bridgeton, NJ
RAISIN PUFFS
I'/i cups raisins
1 cup water
Boil raisins in water until water
is gone. Add the following:
1 cup butter
1 teaspoon baking soda
Heat the following together and
mix with the butter mixture:
1 teaspoon vanilla
2 eggs
l'/i cups sugar
Add and mix by hand:
3'/i cups flour
'A teaspoon salt
Chill and form into balls. Roll
into cinnamon sugar mixture.
Bake at 350 degrees for approxi
mately 12 minutes. For really soft
cookies, bake only 8 minutes.
Makes approximately S dozen
cookies.
BUTTERMILK COOKIES
2 cups sugar
1 cup butter
2 eggs
414 cups flour
'/a teaspoon salt
1 teaspoon baking powder
I'A cup buttermilk
2 teaspoons baking soda
1 teaspoon vanilla
Cream together sugar and but
ter. Sift together flour, salt, and
baking powder. Mix soda in % cup
buttermilk. Add milk and dry
ingredients alternately. Bake 400
degrees for 10 to 12 minutes.
Yield: 4 dozen cookies.
Jen Bashore
Lebanon Co. Dairy Princess
CHRISTMAS BUTTER
COOKIES
1 cup butter
1 cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
2% cups flour
1 teaspoon baking powder
'A teaspoon salt
Cream butter, gradually add
sugar and beat until light and fluf
fy. Beat in egg. milk, and vanilla.
Combine flour, baking powder and
salt Gradually add to creamed
mixture. Chill for ease in handling.
Roll out cookie dough on lightly
floured surface to 14 -inch thick
ness: cut with floured cookie cut
ters into desired shapes. Bake on
cookie sheets in preheated 350
degree oven for 8 to 10 minutes or
until lightly browned. Remove to
wire racks to cool
American Dairy Association
(Turn to Pago B 9)