88-Lancaster Farming, Saturday, February 26, 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 1752&. There’s no need to bend 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 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 Ruth Cantello, Somerset, N.J., would like a
recipe for apple cider donuts like those served at Apple Cider
Mills.
QUESTION Gail Hunter, Smithsburg, Md., would like a
recipe for Peanut Butter Melt Away Filling and any other great
candy fillings.
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 Lloyd Decker, New Fairfield, Ct., would like
a recipe for Penkelwurst, a northern Germany dish that is usu
ally served with kale, smoked ham, and potatoes.
QUESTION Miriam Stoltzfus, Myerstown, would like a
recipe for French onion soup.
QUESTION —L. Smith of Harrisburg would like a recipe for
raspberry angel food cake. It looks like raspberry is swirled
through the cake mixture.
QUESTION—Joy Klein, Telford, would like to know how to
make wine vinegar from red or white wine. Also, she would
like recipes using fresh herbs to make flavored wine vinegar.
QUESTION It seems on a regular basis, we receive
requests for non-cooking questions. People write here in the
hopes that a reader will know the answer. Perhaps we should
start another column for these questions. Do any readers
have a suggestion for a name for a non-cooking column? In
the meantime, here is a question from Bill Stock, Plymouth.
He would like to buy an incubator to hatch about a dozen eggs
for a school project.
QUESTION Another non-cooking question from Joan
Talley, 27 Slicers Mill Rd.. Rising Sun, Md. 21911. Family and
friends are making squares for a friendship quilt for her
daughter who is to be married. She needs someone to piece
together the squares and quilt it. Submit your fee directly to
Joan at the above address.
QUESTION M. Sauder, Mohnton, asks if anyone has a
recipe for the waffle cones served at ice cream stands?
QUESTION Janet Beckdel, Mill Hall, would like to find
ways to use lupine beans, which resemble lima beans with
thicker skin.
QUESTION Helen Kofran would like a recipe for Amish
shredded roast beef salad.
ANSWER Chris Ferri, Stewartsville, N.J., wanted a
recipe for vanilla fudge. Thanks to Sarah Clark, Breezewood,
for sending a recipe.
3 cups sugar
% cup milk
1 tablespoon Karo syrup
Combine sugar, milk, and syrup in saucepan and cook until
it forms a soft ball in cold water. Do not stir while cooking; add;
1 tablespoon butter
1 teaspoon vanilla
12 ounces peanut butter
7 ounces marshmallow creme
Mix well and pour into buttered pan,
ANSWER Brenda Breisch wanted to know how to can
pimiento. Thanks to Martin Roy, Warrenton, Va., who dug out
a recipe for her and to Sarah Clark, Breezewood, who thought
she might want to freeze pimiento.
Select ripe, unblemished pimientos. Place peppers into hot
cooking oil for 2 to 3 minutes or into boiling water for 12 to 15
minutes or in 450 degree oven for 6 to 8 minutes. Remove
skins, stems, and seeds. Flatten peppers and pack hot in
clean, hot containers. Add 1 teaspoon salt to each quart. No
additional liquid is needed. Adjust lids. Process in pressured
canner at 10 pound. Pints for 10 minutes and quarts for 15
mintues.
Pimiento Freezing
Pimiento peppers may be peeled by roasting them in a 400
degree oven for 3 to 4 minutes or until peels are charred. Cool,
peel pimiento, and pack dry in freezer containers.
Cook*s
Question
Comer
White Fudge
Pimientos
ANSWER Brenda Breisch, Bloomsburg, wanted inter
esting ideas for fish other than the standard frying in bread
crumbs? Thanks to Gloria Sweigart, Manheim; Sarah Clark,
Breezewood; and Peg Koser, Lancaster, for sending recipes.
In flat dish mix Vi cup mayonnaise and enough milk for thin
ning to dip fish pieces. In another dish, mix % part and Vi part
commeal, salt, and pepper to taste. Dip in mayonnaise mix
ture then in flour mixture. Fry in hot skillet, turning once. Good
for shark, flounder, blue fish, etc.
Steam; Follow recipe on Old Bay Seasoning to steam
shrimp. Bring td a boil and place fish pieces in mixture to
poach. - '
Broil: Melt 3 tablespoons butter, add lemon juice to taste.
Brush on fish, place in broiler until done.' Brush on more butter
mixture and sprinkle with paprika.
Grill: On gas or charcoal grill, place fish pieces on heavy
aluminum foil. For each serving, add 1 slice onion, salt and
pepper to taste, 1 teaspoon butter, 4 tablespoons beer, and
sprinkle on paprika. Seal each package tightly and place on
hot grill, turning frequently. Recipe also good for chicken
breasts.
Haddock And Shrimp Soup
1 pound haddock or other fish
'A cup butter
14 teaspoon grated onion
Vi teaspoon Worcestershire sauce
V« teaspoon garlic salt
1 cup rich, round crackers
1 can shrimp soup
Place fish in baking dish with soup. Do not dilute soup.
Bake at 375 degrees for 20 minutes. Combine butter and sea
soning, mix with cracker crumbs. Sprinkle on fish and bake
another 10 minutes.
Trout Almondlne
2 pounds fresh trout
V 4 cup flour
1 teaspoon seasoned salt
1 teaspoon paprika
Vi cup melted margarine
1 cup sliced almonds
4 teaspoons lemon juice
8 drops Tabasco sauce
2 tablespoons chopped parsley
Cut fillets into six portions. Combine flour, seasoned salt,
and paprika. Roll portions in flour mixture and place in a single
layer, skin side down, in a well-greased baking dish. Drizzle 2
tablespoons melted butter over portions. Broil about 4 inches
from source of heat 10 to 15 minutes until fish flakes easily
when tested with a fork. While fish is boiling, saute almonds in
remaining margarine until golden brown, stirring constantly.
Remove from heat and mix in lemon juice, hot pepper
sauce, and parsley.
Pour over portions and serve at once. Serves 4 to 6.
ANSWER—Brice Kmnamon Jr., Cambridge, Md., wanted
the sourdough starter recipe and recipes to use it. Lauri Loh
mann, Durham, Ct., asks how do you store the starter if you
don't want to use it on the tenth day. Thanks to Lucinda Leh
man, Honey Grove, for sending a recipe for the starter.
1 cup milk
1 cup flour
Allow milk to stand in a warm place for 24 hours. Using a
wooden spoon, stir in flour. Never use a metal utensil when
mixing sourdough. Allow to stand in warm place until it bub
bles and becomes very sour. When ready, place in a large
loosely covered container and refrigerate.
Replace or feed every 4 days by adding 1 cup milk, 1 cup
flour, and % cup sugar.
Do not use for at least 24 hours after feeding. If it doesn't
increase fast enough, divide into 2 bowls. When you use the
culture, always allow 1 ’/*cups to remain in the container. If
you can't use your culture for awhile, freeze it. Thaw for 24
hours or until it’s bubbly again.
The longer a culture is kept the better it will get. If it's well
cared for, it can be kept for years.
This can be used instead of sour cream, sour milk, and but
termilk that is requested in recipes. Share a cup of sourdough
starter with a friend.
ANSWER Jane Sauble, Manheim, wanted a recipe to
maKe red beets with cranberry juice. Thanks to Anna Mary
Wenger for sending a recipe that is taken from “From Mother’s
Cupboard," printed by the Hammer Creek Mennonite Church,
available for $lO plus $3 for shipping and handling. Send your
request to Anna Mary at 390 Sleepy Hollow R(£, Lititz, Pa.
17543.
Ruby Sauce For Beets
4 teaspoons cornstarch
2 teaspoons sugar
Vt teaspoon salt
1 Vi cups cranberry juice
Vi teaspoon orange peel, shredded
3 cans red beets
Cook over medium heat until thickened. Pour over cooked
beets. This is enough for 3 cans sliced beats, drained, or the
same amount of fresh beets, cooked. Simmer 10 minutes for
beets to absorb flavor.
Fish
Sourdough Culture
Potatoes
(Continued from Pago B 7)
PASTIES
154 pounds chuck or flank steak
3 or 4 medium potatoes
2 medium onions
3 or 4 sprigs parsley
I medium size carrot, grated
I '/% teapsoon salt
V* teaspoon pepper
Dash Accent
Pie dough
Cut steak, potatoes, and onions
into very fine cubes and add
chopped parsley, grated carrot,
salt, pepper and Accent
Make enough pie dough for 3
double crust pies. Take portions of
dough and roll out to the size of a
salad plate (not too thick).
Place small portion of meal mix
ture in middle of dough and close
dough over the mixture until it
forms a crescent shape. Press
edges of dough together to seal
pastie and to keep meal juices
inside. Pierce top of pastie with
knife to allow steam to escape.
Bake at 400 degrees for approxi
mately 35 to 40 minutes. Each pas
tie should be one serving. Good
hot or cold. Good with hot gravy.
Pat Miller
Brookeville, Md.
NEW GENERATION
POTATO SALAD
10 to 12 red-skinned potatoes
'A cup thinly sliced green onions
V* teaspoon garlic salt, divided
'/* teaspoon freshly ground
black pepper
1 cup plain yogurt
2 tablespoons buttermilk
1 cup crumbled blue cheese
Cut potatoes into % -inch
pieces. Cook in boiling water to
cover 15 to 20 minutes or until ten
der; drain. Combine potatoes,
onions, 'A teaspoon garlic salt, and
pepper; toss gently to combine.
Stir together yogurt, buttermilk,
blue cheese, and remaining
!'A teaspoon garlic salt. Add to
potatoes; toss gently to coat Cover
and chill at least 2 hours.
TASTY BEEF
STUFFED POTATOES
1 pound boneless beef chuck top
blade steaks, cut 'A -inch thick
4 large baking potatoes
Oil
1 small green bell pepper,
coarsely chopped
'/i cup coarsely chopped shallots
2 tablespoons butter
Salt
Pepper
'/i cup half and half
I tablespoon Dijon-style
mustard
'/> cup shredded Swiss cheese
Scrub potatoes, prick each with
a fork. Rub skins lightly with oil.
Bake in a 373 degree oven for SO to
60 minutes or until done. Mean
while partially freeze beef chuck
top blade steaks to firm. Divide
each steak into 2 pieces, following
natural seam and removing con
nective tissue between pieces. Cut
each piece across the grain into
thin strips. Cook green pepper and
shallots in butter in skillet for 2
minutes. Add beef and continue
cooking 3 to 4 minutes, stirring
constantly. Season with salt and
pepper, keep warm. Place half and
half in small saucepan, stir in mus
tard and cheese and cook and stir
over medium heat until cheese is
melted.
Cut potatoes lengthwise across
top; gently push ends to open and
break up pulp. Spoon an equal
amount of beef mixture into each ,
potato; top with an equal amount
of cheese sauce. Serve immediate
ly. Serves 4.