BS-Lanostcr Farming, Saturday, January IS, 1994
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
address.
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 Mel 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 Mrs. Dixie Fix, Harrisonville, would like a
recipe for bananas in red syrup such as those served at the
Ponderosa dessert bar.
QUESTION Lois Martin, Waynesboro, would like a
recipe for stack cake that is similar to a fruit cake without nuts.
QUESTION Mimi Stoltzfus, Lewisburg, would like a
recipe for honey-mustard pretzels such as those sold by
Snyders.
QUESTION —A reader would like to know if anyone has a
4-ounce skein of 4-ply yarn in avocado or old gold colors so
she can finish a project. She will pay for the phone call and
yarn (717) 445-7925.
ANSWER—CaroIe Nace, Mifflintown, wanted a recipe for
chocolate trifle. Thanks to Harriet Young, Ruenhead, N.Y.,
and Betty Anderson, Lothian, Md., for sending recipes.
Make a 2-layer chocolate cake mix according to box direc
tions. Freeze one layer. Crumble the other layer into a clear
deep bowl.
Pour '/* to 14 cup Kahlua over cake.
Mix 2 packages instant chocolate mousse according to
package directions. Pour over cake.
Crumble four Score or Heath Bars over pudding.
Top with whipped cream.
1 box of brownie mix, prepared according to directions on
box and crumbled
3 boxes chocolate Jell-0 mousse prepared according to
package directions
1 large container whipped topping
8 Heath Bars, crumbled
’/* cup coffee liquore, optional
Pour liquore over cooled and crumbled brownies. Layer in
a trifle bowl or clean dish as follows: brownie mixture, mous
se, candy bars, and whipped topping. Repeat until mixture is
used. Chill and serve.
Contributor writes that this wonderful and pretty.
ANSWER Louise Graybill requested low-fat recipes for
sauces, vegetables, noodles, and meat. Thanks to a western
New York reader for sending several recipes that she uses.
Whipped Cream Substitute
Vs cup ice water
1 % teaspoon lemon juice
’/ 2 teaspoon vanilla
VS cup nonfat dry milk powder
2 tablespoons sugar OR 3 packets sugar substitute
Combine water, lemon juice, and vanilla. Stir in dry milk
powder. Beat 5 to 10 minutes or until stiff; add sweetner. If top
ping should separate, beat again just before serving.
Safflower Mayonnaise
1 egg
1 teaspoon red wine vinegar
2 teaspoons lemon juice
1 teaspoon Dijon mustard
'A teaspoon salt
'A cup olive oil
1 'A cup safflower oil
Combine egg, vinegar, lemon juice, mustard, salt, and
olive oil in blender; whirl. With machine running, add oil in a
slow drizzle. Makes-172 cups and keeps several weeks. To
make herbal mayonnaise, just before serving add
72 teaspoon of basil, dill, tarragon, or parsley. This is easy and
delicious, an old-fashioned tasting mayonnaise with a creamy
consistency.
Cook’s
Question
Comer
Chocolate Trifle
Death By Chocolate
Hot Potato Salad
4 medium red potatoes, thinly sliced
1 cup chopped onion
3 tablespoons olive oil
2 tablespoons flour
1 teaspoon sugar or 14 packet artificial sweetener
14 teaspoon celery seed
14 teaspoon or less salt
Pepper, to taste
% cup water
14 cup cider vinegar or flavored vinegar
Steam pototoes and onion in vegetable steamer and steam
for 15-20 minutes or until potatoes are tender. Set aside.
Warm oil; blend in flour, sweetner, celery seed, salt, pepper,
and vinegar. Bring to a boil, stirring constantly. Boil 1 minute,
gently stir in potatoes and onion.' Remove from heat and let
stand 5 minutes before serving.
2 cups homemade chicken or beef broth
3 tablespoons defatted meat juices and drippings
(optional)
’/«cup flour
14 cup cold water
Salt and pepper, to taste
Bring broth and defatted meat drippings to a boil. Shake
flour and water in a covered container to form a smooth paste;
gradually add to boiling broth. Reduce heat; simmer 5 to 10
minutes, stirring constantly until thick. Season.
Note: For broth, don’t substitute store-bought canned broth
or bouillon both are heavy in salt that people on low-fat
diets usually avoid. To defat meat drippings, pour drippings
into a bowl and add a few ice cubes. Chill in freezer for 5 to 10
minutes or until the fat congeals at the top and around the ice
cubes. Discard fat and ice cubes.
Variations: For gravy that is particularly good with poultry,
use 1 cup milk and 1 cup broth. To darken beef broth gravy,
especially if you are not using meat drippings, add a drop or
two of Gravy Master, A 1 sauce or Worcestershire sauce to
boiling broth.
ANSWER —Thanks to Bonnie Cooper for sending a saus
age recipe for venison.
Venison Sausage
20 pounds venison, cubed
10 pounds fresh pork, cubed
2 teaspoons sugar
2 teaspoons ginger
V 6 pound fine salt or less
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon red pepper
2 tablespoons sage
Run all the meat through a sausage grinder. Mix together
thoroughly and divide into thirds. Set aside. In a medium bowl,
mix all dry ingredients together and divide into thirds.
Spread one-third meat mixture onto table evenly and
sprinkle one-third of the dry ingredients over meat.
Do the same to the other 2 parts. We do this in thirds
because it is easier to mix. The sausage mix can now be
stuffed into casings using- a sausage stuffer or made into
sausage patties.
ANSWER Thanks to Mickie Schweighofer, Quaker
town, for sending soup recipes.
Vegetable Soup
3 carrots, finely chopped
1 head cabbage, shredded
2 ribs celery, finely chopped
1 onion, chopped
28-ounce can tomatoes
6 cups chicken, turkey OR beef broth (defatted)
Place vegetables in a large pot with tomatoes and broth.
Bring to a boil and simmer, covered, until vegetables are
cooked, about 45 mintues. Season, to taste.
Yield: 2 quarts. Approximate calories per 1 cup serving is
45.
Contributor writes that this recipe is from the American
Heart Association and a great recipe for weight watchers
because all the ingredients are freebies.
Turkey Burger Vegetable Soup
1 pound turkey burger
32 ounces canned tomatoes
30 ounces canned tomato sauce
4 cups water
32 ounces frozen mixed or soup vegetables
1 envelope dry onion soup mix
Cook turkey burger and crumble. Drain. Put tomatoes
through blender to puree slightly. Mix all ingredients and bring
to a boil. Simmer about 30 to 45 minutes until vegetables are
cooked.
Add your favorite spices while cooking. To serve, place a
slice of cheese in the bottom of each individual soup bowl
before filling with soup.
ANSWER Samuel Musumeci, Woodstown, N.J., had a
non-cooking question. He wanted to know where to purchase
coal to use in an old forge. Thanks to a reader who said the
coal can be purchased at coal mines in Scranton, Williams
port, and the southern section of Pennsylvania. Soft coal
works best.
Fat-Free Gravy
(Turn to Page B 9)
PASTA
(Continued from Pag* B 6)
CHEDDAR PASTA SALAD
1 cup pasta
Vi cup dairy sour cream
cup mayonnaise
cup sweet pickle relish,
drained
1 A cup chopped green pepper
3 tablespoons vinegar
2 teaspoons prepared mustard
2 cups cheddar cheese, grated
1 pound ham, cubed
Cook pasta according to pack
age directions; drain. Toss pasta
with sour cream, mayonaise, rel
ish, green pepper, vinegar, and
mustard. Fold in cheese and ham.
Chill to blend flavors.
Cathy Gro
Mifflin Co. Dairy Princess
DAIRY PRINCESS
SPECIAL PASTA
3 cups cooked pasta, any shape
'A cup finely cubed Cheddar
cheese
'A cup tomato, diced
A cup green pepper, diced
A cup carrot, chopped
'A cup celery, chopped
'A cup onion, chopped
2 hard-boiled eggs, sliced
'A cup sharp Cheddar cheese,
cubed
Reserve 1 egg and A cup sharp
Cheddar cheese. Combine all other
ingredients in large bowl. Stir in
the following blended dressing;
I'/i cups Miracle Whip
A cup milk
'A cup white vinegar
cup sugar
1 package Italian seasoning
Garnish with reserved egg slices
and sharp cheddar cheese. Chill 1
hour before serving. Yields: $
servings.
Anna Calhoun
Indiana-Armstroni
Dairy Princes
CRAB STUFFED SHELLS (
12 ounces jumbo shells,
uncooked
2 6'/j -ounce cans lump crab
meat, drained
l’/ 2 cups part-skim ricotta
cheese
'A cup chopped fresh parsley
32-ounce jar spaghetti sauce
Cook jumbo shells according to
package directions; drain. Com
bine crab meat, ricotta cheese,
parsley and horseradish; blend
thoroughly. Stuff each shell with
about 1 tablespoon crab mixture.
Pour 1 cup sauce on bottom of
13x9-inch baking pan. Place
shells, pen side down, in single
layer in pan; cover with remaining
sauce. Cover with aluminum foil;
bake at 350 degrees for 25
minutes. Remove foil, bake 5 to 10
minutes k iger or until hot and
bubbly. M kes about 9 servings.
FETTUCCINI WITH
CREAMY HADDOCK SAUCE
1 can condensed cream of
mushroom soup
I cups ’ ater
A cup chopped fresh parsley
cup chopped pimiento
'/« teaspoon pepper
'A teaspoon dillweed
A pound haddock fillet
12 ounces fettuccini, uncooked
In medium skillet, combine
snup and water; bring to boil over
high heat. S tir in parsley, pimiento,
peper and dillweed.
Place haddock in center of pan;
simmer, covered, 15 minutes.
Remove cover, flake haddock
Return to boil; boil, uncovered, 5
minutes. Meanwhile, cook fettuc
cini according to package direc
tions: drain. Toss with haddock
sauce and serve. Makes about 5