88-Umcaster Farming, Saturday, February 5, 1994
If you are 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 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 Mimi Stoltzfus, Lewisburg, would like a
recipe for honey-mustard pretzels such as those sold by
Snyders.
QUESTION Lynn Rossi, Lititz, wants a recipe for a
dense, moist yellow cake.
QUESTION Mary Winters, Elizabethtown, would like a
recipe for a good moist white cake.
QUESTION Ruth Cantello, Somerset, N.J., would like a
recipe for apple cider donuts like those served at Apple Cider
Mills.
QUESTION Jane Sauble, Manheim, is looking for a
recipe to make red beets with cranberry juice.
QUESTION Verna Judy of Middletown wants a recipe
for mincemeat cookies like those sold at Groffs Market.
QUESTION Chet Whiting, Downingtown, would like a
recipe for home fried potatoes that are served at many
restaurants.
QUESTION Chris Ferri, Stewartsville, N.J., would like a
recipe for vanilla fudge.
QUESTION— Gail Hunter, Smithsburg, Md., would like a
recipe for Peanut Butter Melt Away Filling and any other great
candy fillings.
QUESTION —Debbie Lovenduski, Mansfield, would like a
recipe for coleslaw that excites the taste buds.
QUESTION A New Holland reader would like instruc
tions for smoking turkey. Do you soak them in a brine or only
rub with salt. How long should it be smoked? The reader has
an old-fashioned smokehouse.
QUESTION Brenda Breisch, Bloomsburg, writes that it
was through this column that she a former ‘town kid" learned
to cook. “You have no idea how I hate the name “town kid,"
she writes. She especially appreciated the canning and freez
ing recipes printed this past year and hopes to see more next
season. She would like to know how to can pimento because
she uses it as a staple for holiday entertainment and it's
expensive to buy in grocery stores. Also, do any readers have
interesting ideas for fish other than the standard frying in
breadcrumbs?
QUESTION —Lloyd Decker, New Fairfield, Ct., would like
a recipe for Penkeiwurst, a northern Germany dish that is usu
ally served with kale, smoked ham, and potatoes.
QUESTION Joanne Weaver, Lancaster, would like a
recipe for a soft, chewy oatmeal cookie with raisins, nuts, and
a little bit of spice, such as those served at Weis Markets.
QUESTION Joyce Elaine Shoemaker, Mount Joy.
would like a recipe for Cheese Cherry Delight.
ANSWER Paul Brossman, Elkhart, Ind., requested a
good recipe for cup cheese. Thanks to Joan Stump, Telford,
and Carol Miller, Newport, for sending the same recipe, and to
Sarah Zook, Lititz, for sending one that sounds like a modern
day version
Cup Cheese
Z'A gallons thick sour milk
VA teaspoon baking soda
IV4 teaspoon salt
Vi cup water
Heat milk to 120 degrees or until it is too hot to hold your fin
ger in it. Pour into a cheesecloth lined colander.
Drain and allow to stand in bag until the next day. Crumble
curds or grind them fine in a food chopper or processor. Mix
soda through cheese and place it in a crock. Cover with a cloth
and allow to stand 3 days at room temperature. Stir each
morning and evening.
At the end of the third day, the cheese should appear yel
low, gummy, and have a sharp odor.
Set crock containing cheese in a boiler of hot water. Add
salt and water and stir'until smooth.
Pour into custard cups. When cold, spread on bread.
Cup Cheese
4 cups milk
3 sticks margarine „ „ ..
Heat milk and margarine to the boiling point. Gradually add
5 pounds sliced American cheese. Add 4 cans evaporated
milk while cooling the mixture.
Cook’s
Question
Comer
ANSWER —CIara Goughenous. Hickory, wanted a recipe
to make buttermilk pie. Thanks to Joan Stump, Telford; Jose
phine Matenus, Dallas, and to Beverly Hoover, Thomasville,
for sending recipes.
1 cup sugar
2 cups buttermilk
2 eggs
2 tablespoons flour
1 teaspoon lemon flavoring
2 tablespoons butter
Pastry for 9-inch pie
Combine sugar and flour. Add beaten eggs, melted butter,
milk and lemon flavoring. Pour into unbaked pie crust. Bake at
350 degrees for 35 minutes. Makes one pie.
3 eggs
2 cups sugar
1 heaping tablespoon flour
1 cup buttermilk
'/«cup butter, melted
1 teaspoon vanilla
Heat oven to 350 degrees. Beat eggs, sift sugar and flour
together and add to eggs. Mix well. Add buttermilk and blend
thoroughly. Gradually stir in melted butter and vanilla. Stir or
mix at lowest speed. Do not beat. Pour into unbaked pie shell
and bake for 30 minutes or until set.
ANSWER—Jane Sauble of Manheim wanted a recipe for
cabbage casserole made with cheese. Thanks to Chris Zei
gler, Dallastown; Joanne Weaver, Lancaster; and Lori Halde
man, Reinholds, for sending recipes.
Cabbage Casserole
1 large head cabbage, shredded (about 12 cups)
1 onion, chopped
6 tablespoons butter, divided
1 can condensed cream of mushroom soup, undiluted
8 ounces American cheese, cubed
Salt and pepper, to taste
% cup dry bread crumbs
Cook cabbage in boiling salted water until tender; drain
thoroughly. In a large skillet, saute onion in 5 tablespoons but
ter until tender. Add soup and mix well. Add cheese; heat and
stir until melted. Remove from heat. Stir in cabbage, salt and
pepper. Transfer to an ungreased 2-quart baking dish. In a
small skillet, melt remaining butter. Cook and stir crumbs in
butter until lightly browned; sprinkle over casserole. Bake,
uncovered, at 350 degrees for 20 to 30 minutes or until heated
through. Serves 6 to 8.
Cabbage Casserole
'A medium cabbage, chopped
1 small onion, chopped
'A cup margarine, melted
1 egg
'/«cup mayonnaise
1 can cream of mushroom soup
1 stack Ritz crackers, crushed
1 cup shredded Cheddar cheese
Place cabbage and onions in a dish. Pour 'A cup melted
margarine over cabbage and onions. Combine egg, soup,
and mayonnaise. Pour over top. Combine cracker crumbs,
remaining margarine, and cheese. Sprinkle mixture on top of
casserole. Bake at 350 degrees for 30 minutes.
ANSWER Betsy Oehn, Spencerville, Md., wanted a
recipe for Amish-style macaroni salad that is slightly sweet
and very saucy. Thanks to Arlene Hershey, Oxford, for send
ing a recipe. She writes that the secret for good macaroni
salad is to prepare it at least two days before serving.
1 pound macaroni, cooked
'A cup chopped pepper
'A cup chopped onion
Vz cup grated carrots
'/z cup chopped celery
Vz cup sweet relish
4 hard-boiled eggs
More or less vegetables may be used to satisfy your tastes.
Dressing;
1 cup sugar
1 heaping tablespoon flour
1 egg
2 tablespoons milk
2 teaspoons prepared mustard
V* cup vinegar
'A cup water
Salt
1 tablespoon butter, optional
Mix dressing with equal amounts of Miracle Whip or store
bought salad dressing.
Stir in dressing with macaroni and all ingredients except
eggs.
Stir in more dressing until it reaches the consistency
desired. When ready to serve, grate hard (soiled eggs and
sprinkle on top. Add paprika, if desired.
Buttermilk Pie
Buttermilk Pie
Macaroni Salad
(Turn to Pago Al 5)
Muffins
(Continued from Pago B 6)
SUGAR-FREE
PINEAPPLE MUFFINS
14 cup butter, softened
3 eggs, beaten
1 cup unsweetened pineapple
juice
1 teaspoon lemon juice.
214 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 cup drained crushed pineapple
Beat butter, eggs, pineapple
juice, and lemon juice in bowl.
Add flour, baking soda, and baking
powder, stirring until moistened.
Stir in pineapple. Spoon into
greased and floured muffin cups.
Bake at 350 degrees for 20 minutes
or until light brown. 12 muffins.
Viva Santschi
Pine Run
DOUBLE-BRAN
BANANA MUFFINS
Vi cup low-fat sour cream
~A cup mashed banana
A cup skim milk
'A cup sugar
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg or 'A cup egg beater
VA cup high fiber morsels or
bran cereal
V* cup all-purpose flour
'A cup unprocessed oat bran
1 teaspoon baking powder
V< teaspoon baking soda
Combine first seven ingredients
in a bowl, stir well with wire
whisk. Add cereal; stir well. Let set
10 minutes. Combine flour and
next three ingredients in a large
bowl. Makd a well in center of
mixture. Add cereal mixture to dry
ingredients, stirring until just
moistened. Divide into 12 greased
muffin cups. Bake at 400 degrees
for 16 minutes or until toothpick
< inserted in-center comefout Clean.
Cool on wire racks.
Calories 14S; fat4.B g; chol 22
mg.
BRAN MUFFINS
3 /< cup raisins
2'A cups All-Bran cereal
2 cups skim milk
'A cup oil
5 eggs, beaten
1 cup honey
2 teaspoons vanilla extract
2'A cups whole wheat flour
I V* teaspoons salt
2 tablespoons sugar
1 tablespoon baking powder
1 cup chopped pecans
2 cups shredded carrots
1 cup drained crushed pinepple
2 apples, coarsely chopped
’/«cup chopped dates
12 prunes, chopped
Soak raisins and cereal in milk
in large bowl for IS rhinutes. Stir
in mixture of oil, eggs, honey, and
vanilla. Mix flour, salt, sugar, bak
ing powder, pecans, carrots,
pineapple, apples, dates, and
prunes in bowl. Add to bran mix
ture; stir just until moistened. Fill
greased muffin cups. Bake at 350
degrees for 30 to 40 minutes. May
use equivalent amount of egg sub
stitute in place of eggs to reduce
cholesterol. 24 servings.
Former First Lady
Barbara Bush
The recorded history of butter
dates as far back as 2,000 years
before Christ While eaten as a
food, butter has also been used for
sacrificial workshop, for medici
nal and cosmetic purposes and as
money.
Nancy Kramer
Newmanstbwn