M-lancastar Farming, Saturday, Otcambar 25, 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 Fanning, 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 Carole Nace, Mifflintown, would like a
recipe for chocolate trifle.
QUESTION—Rose Futrell, Cape May, N J. wants a recipe
for pumpkin cheese cake that includes cognac.
QUESTION Bette Lawrence, Honesdale, would like a
recipe for pear jam or pear jelly that uses green tomatoes as
an ingredient.
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—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—MeI Martin, Penn Van, N.Y., wants a recipe
for regular old-fashioned pretzels.
QUESTION Pat Elligson, Millers, Md., would like a
recipe for kinklings, a deep fried large raised type donut. She
had some at the Frederick Co. Fair and would like the recipe.
QUESTION Priscilla Grube, Mohrsville, would like a
recipe to sugar cure smoked ham and bacon.
QUESTION Mrs. Dixie Fix, Harrisonville, would like a
recipe for bananas in red syrup such as those served at the
Ponderosa dessert bar.
QUESTION —Rosemary Matting, 176 Hayes Rd., Kersey,
PA 15846, would like to know where she can get a catalogue
to order butchering equipment such as knives, saws, slicer,
meat curing products, etc.
QUESTION Cindy Oohoda, Schellsburg, would like to
find a recipe for strawberry mousse.
QUESTION Cindy Dohoda, Schellsburg, would like a
recipe for a good rolled chocolate cookie to cut with cookie
cutters.
QUESTION Maybelle Page, Oxford, would like a recipe
for a good black walnut cake.
QUESTION Lois Martin, Waynesboro, would like a
recipe for stack cake that is similar to a fruit cake without nuts.
QUESTION A New York reader would like a recipe to
make venison sausage.
QUESTION Another non-cooking question comes from
Vicky Mitchell, 2275 Nickerson Ct. Fairbanks, AK
99709-6306. She desperately needs an instruction manual to
a Commodore sewing machine (model ZE 7932) .She will pay
for photocopying and postage. Send your information directly
to Vicky, please.
ANSWER A Chambersburg reader wanted a recipe for
hard candy made with honey. Thanks to a reader for sending
two recipes
Peanut Butter Candy
1 cup peanut butter
I'A cups powdered milk
1 cup honey
Nuts or seeds, optional
Mix ingredients well. Spread in pan and cut into squares
2 cups sugar
'A cup syrup
Vl cup honey
1 tablespoon butter
1 cup boiling water
1 teaspoon hoarhound tea leaves
1 tablespoon vinegar
Mix together sugar, syrup, and honey. Pour boiling water
over tea leaves and let steep 5 minutes.
Strain tea and add to sugar mixture. Cook until syrup forms
a hard ball when dropped in cold water (265 degrees). Add
vinegar and butter; pour on buttered pans to cool. While
slightly warm, mark squares with the back of a knife.
Cook’s
Question
Comer
Hoarhound Candy
ANSWER Amy Snyder, Gettysburg, requested Instruc
tions for making candles using paraffin wax, Ivory snowflakes,
and ice cubes. An article in the December 4, issue of Lancas
ter Farming included a recipe. Thanks to Hazel Spamer, Perry
Hall, for sending the following.
To color the paraffin wax, use old partially burned down
candle stubs or used crayons.
To vary the basic candle, break up ice cubes and pour
loosely into milk carton. Pour melted paraffin over the ice,
making sure that the wax gets into all the crevices left by the
ice pieces. When the was has hardened, be sure to pour out
the melted water from the ice before you try to unmold the
candle.
While some of the wax is still soft, whip with a beater into a
froth and apply it to the exterior of the candle to produce a
frosted effect. Contributor does not recall using Ivory Flakes,
but they could probably be used by wetting the sides of the
candle and applying them so they stick to the candle. Work
fast with the whipped paraffin because it solidifies rapidly as it
cools.
The smaller the ice pieces, the more solid the candle will
become, but you encounter difficulty in getting the paraffin
into all the corners you want it in.
ANSWER Louise Graybeal, Renick, W.Va., wanted
recipes for low-fat sauces, vegetables, noodles, and lean
meats. Here are some from our files.
Salsa-Stuffed Turkey Tenderloin
V» cup lemon juice from concentrate
1 large fresh tomato, seeded and chopped
2 tablespoons sliced green onion
2 tablespoons chopped green bell pepper
2 tablespoons vegetable oil
2 teaspoons chicken-flavor instant bouillon
2 cloves garlic, finely chopped
'A teaspoon chili powder
2 ('A -pound) fresh turkey breast tenderloins
Vi cup shredded Monterey Jack cheese
In small bowl, combine all ingredients except turkey and
cheese. Place turkey in shallow baking dish; cut a vertical slit
in the center of each tenderloin. Fill each slit with vegetable
mixture. Cover; marinate in refrigerator 4 hours or overnight.
Bake in preheated 350 degree oven for 25 to 30 minutes or
until turkey is no longer pink. Sprinkle with cheese. Bake 5
minutes longer or until cheese melts. Refrigerate leftovers.
Italian Wedding Soup
’/: pound very lean ground beef
Vi cup fresh bread crumbs
1 egg, slightly beaten
1 tablespoon finely chopped onion
5 teaspoons chicken-flavor instant bouillon
8 cups water
Vi cup uncooked small soup pasta
I'A cups cut-up fresh spinach leaves
Grated parmesan cheese, optional
In small bowl, mix meat, crumbs, egg, onion, and 1 tea
spoon bouillon. Shape into Vt -inch meatballs. In large kettle
or Dutch oven, bring water and remaining 4 teaspoons bouil
lon to a boil. Add meatballs and pasta; cook 10 minutes. Add
spinach; simmer 3 to 5 minutes or until tender. Serve with
cheese if desired. Refrigerate leftovers.
Lemony Breakfast Cheese Spread
1 cup part-skim Ricotta cheese
1 tablespoon sugar
'A cup lemon lowfat yogurt
Vt teaspoon vanilla extract
Beat ricotta cheese and sugar in small mixer bowl until
smooth, about 5 minutes. Stir in yogurt and vanilla. Refrig
erate, covered, 1 to 2 hours to allow flavors to blend. Spread 1
to 2 tablespoons cream spread on warm assorted toasted
breads or rice cakes. Top with fresh or dried fruit, cooked
bacon or sausage or sliced hard cooked egg.
Basic Turkey Patties
1 pound ground raw turkey
'A cup plain dry bread crumbs
1 egg, slightly beaten
1 teaspoon Worcestershire sauce
Vi teaspoon dry mustard
V* teaspoon pepper
Combine all ingredients and mix well. Shape into 5 thin pat
ties. Broil in preheated broiler about 6 inches from source of
heat about 4 minutes per side. Turkey patties may be cooked
then frozen up to 1 month. Reheat in microwave oven on
medium for I'A to 3 minutes for 1 patty, turning after half the
cooking time. Or bake in preheated 350 degree oven wrapped
in aluminum foil 15 to 20 minutes.
ANSWER Sheryl Wolfe, Wellsboro, requests a peanut
bread recipe made without yeast. Thanks to a reader who
sent in the following recipe.
Peanut Butter Bread
I'A cups flour
1 cup sugar
1 tablespoon baking powder
Vi teaspoon salt
'A cup chunky peanut butter
1 cup oatmeal
1 egg
1 cup milk
Sift together dry ingredients. Cut in peanut butter. Add oat
meal, egg, and milk. Stir only until blended. Pour into loaf pan.
Bake at 350 degrees for 1 hour. Cool. Serve with jelly.
(Turn to Pago B 9)
Christmas
Dinner
Ideas
(Continued from Page B 6)
LIME CABBAGE SALAD
2 cups boiling water
'A cup sugar
M cup lime Jell-O
'A teaspoon salt
After Jell-O is dissolved, add 2
cups cold water. When soft-set,
fold in;
3 cups shredded cabbage
'A cup mayonnaise
10-ounces crushed pineapple
Chill for 6 hours.
Ringgold Pike Cook
AUNT IVA’S DRINK
1 large box strawberry Jell-0
1 large box raspberry Jell-0
1 large can frozen lemonade
concentrate
Mix according to package direc
tions. Add:
48-ounce can pineapple juice
Freeze. Add;
2 liter-size ginger ale.
Serve while slushy.
A Hagerstown Reader
CORN BREAD SAUSAGE
STUFFING
1 pound fresh mushrooms,
sliced
1 cup chopped celery
V* cup chopped onion
'A cup butter
VA cups water
4 teaspoons chicken flavored
bouillon
1 pound bulk sausage, browned
and drained
8-ounce package com bread
stuffing mix
VA teaspoons poultry seasoning
In large skillet, cook
mushrooms, celery and onion in
butter until tender. Add water and
bouillon; cook until bouillon dis
solves. In latge bowl, combine
mushroom mixture and remaining
ingredients; mix well. Loosely
stuff turkey just before roasting if
desired. Place remaining stuffing
in greased baking dish. Bake at
350 degrees for 30 minutes or until
hot Refrigerate leftovers.
RICH TURKEY GRAVY
‘A to VS cup unsifted flour
A cup pan drippings or butter
2 cups water
2 teaspoons chicken flavored
instant bouillon
In medium skillet, over medium
heat, stir flour into drippings; cook
and stir until dark brown. Stir in
water and bouillon; cook and stir
until thickened and bouillon is dis
solved. Refrigerate leftovers.
Free
Recipes
(NAPS) —For a free booklet of
great recipes, send a self
addressed, stamped envelope to;
The Chefs Collection from
AC’CENT-M, Pet Incorporated,
P.O. Box 66718, St. Louis, MO
63166-6718.