Newspaper Page Text
Fsnnlnfl, Saturday. March 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
Corner, in care of Lancaster Farming, P.O. Box 609, Eph
rata, PA ITS 22. 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
QUESTION Bette Lawrence, Honesdale, would like a
recipe for pear jam or pear jelly that uses green tomatoes as
QUESTION Mimi Stoltzfus, Lewisburg, would like a
recipe for honey-mustard pretzels such as those sold by
QUESTION Ruth Cantello, Somerset, N.J., would like a
recipe for apple cider donuts like those served at Apple Cider
QUESTION —.Gail Hunter, Smithsburg, Md., would like a
recipe for Peanut Butter Melt Away Filling and any other great
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 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. Sautter, 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
QUESTION Helen Kofran would like a recipe for Amish
shredded roast beef salad.
QUESTION Ada Mothes, Renick, W.Va., would like a
recipe for Maryland Crab Soup with vegetables, broth, and a
tomato base not milk.
QUESTION A reader from Kutztown would like a recipe
to make suet cakes for the birds.
QUESTION A reader from Kutztown would like recipes
using self-rising flour.
QUESTION Mrs. Cyril Cassner, Newburg, would like to
know where to find original soda crackers.
QUESTION Vicky Mitchell, Fairbanks, Alaska, would
like a recipe for extra sour rye bread with caraway seeds (not
the dark rye made with molasses)
ANSWER Miriam Stoltzfus,' Myerstown, wanted a
recipe for French onion soup. Thanks to Gertrude Haas, Len
hartsville, and to Betty Stephens, Geigertown, for sending
'/a cup butter
4 large or 8 medium onions sliced
1 'A tablespoons flour
10 cups water with 9 bouillon cubes or 10 cups homemade
2 tablespoons Dijon mustard
1 teaspoon course black pepper
Cheese and slices of bread
Saute onions until light brown; add flour, mustard, and pep
per. Carefully add broth and simmer at least 3 hours. When
ready to serve, place a slice of bread and a slice of cheese in
bowl along with soup, either broil or microwave until cheese
Add salt only after tasting.
French Onion Soup
4 medium onions
1 tablespoon butter
1 quart brown stock
'A teaspoon Worcestershire sauce
Salt and pepper
Grated parmesan cheese
Slice onions thinly and brown in butter. Add broth, Worces
tershire sauce, salt and pepper. Simmer until onions are ten
der. Pour soup into earthern jar or casserole. Arrange toast on
top of soup, sprinkle with grated cheese and place under broil
er until cheese melts and browns. Serves 4. Rub casserole or
toast with cut clove or garlic.
French Onion Soup
(ConUiuMd from Pag* B 6)
1 cup peanuts, roasted, chopped,
1 cup flour
Vi cup' butter, softened
'A cup peanut butter, creamy
8 ounces cream cheese
1 cup confectioners’ sugar
414 -ounces whipped topping
3-ounce package instant vanilla
3-ounce package instant choco
2V* cups milk
9-ounces whipped topping
1 ounce sweet chocolate, grated
Layer 1: In small bowl, thor
oughly mix Vi cup peanuts, flour,
and softened butter. Press into bot
tom of Bxl2-inch baking dish.
Bake for 20 minutes at 350
degrees. Cool thoroughly.
Layer 2: Cream peanut butter
and cream cheese. Add sugar and
mix well. Fold in 414 ounces
peanuts. Bake at 350 degrees for
10 to 15 minutes. Four servings.
Dairy Promotion Committee
YAM AND PEANUT BUTTER
2 pounds yams, cooked
2 egg yolks, divided
'A cup heavy cream
6 small bananas
'/> cup peanut butter
Blend yams, 2 eggs, 1 egg yolk,
and 'A cup heavy cream in food
ANSWER L. Smith of Harrisburg wanted a recipe for
raspberry angel food cake. Thanks to Martha Martin, Mount
Joy, who writes that you can make it by using your favorite
angel food cake recipe. Just before pouring the batter into the
pan, sprinkle with 2 tablespoons dry raspberry Jell-O. Swirl.
Pour into angel food cake pan and bake immediately. Other
Jell-0 flavors may be substituted for other colors. Gail Oilier,
Hagerstown, Md., writes that she folds 3 tablespoons Jelt-0
into the batter. Also, thanks to Kathleen Brandt, Millersville,
who writes that she adds raspberry extract and a few drops of
red food coloring to cake batter. If you prefer, flavor only part
of the batter and swirl it into the regular batter before baking.
ANSWER Joy Klein, Telford, wanted 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.
Thanks to Gertrude Haas. Lenhartsville, and to Susan How
ard, Mt. Pleasant Mills, for sending recipes.
1 cup wine (not sweet)
3 cups cider vinegar
Combine wine and vinegar and let blend for 2 weeks. To
make herbal wine vinegar, add 1 cup fresh herbs (any kind) to
3 to 3'A cups vinegar.
To use dry herbs, use ’/« cup and heat vinegar until warm
and store in covered jars for 4 weeks in dark place.
Gertrude prefers using tarragon, thyme, basil, and garlic.
Tarragon vinegar, she writes, works well to make cole slaw
and pepper cabbage.
3 tablespoons tarragon leaves, bruised
'/a clove garlic
2 whole cloves
1 quart cider vinegar
Combine ingredients in a jar with tight lid. Let stand 24
hours. Remove the garlic, tighten lid again and let jar stand
12-14 days in a warm place. Strain vinegar into a sterilized
bottle with a tight-fitting cork. Store in cool, dry place.
Uses for tarragon vinegar:
Add a dash to sour cream for baked potatoes, to cream
sauce for asparagus and artichokes, to fish, soups, and chow
ders, to salads and salad dressings. Mix a few drops with sev
eral drops of olive oil and sprinkle over sliced tomatoes.
10 to 12 sprigs fresh rosemary
1 quart cider or white wine vinegar
Vi teaspoon sugar
Combine in a jar and screw lid on tightly. Turn jar upside
down on lid and let stand overnight. Continue to turn jar daily
for two weeks. Then remove rosemary sprigs and add fresh
sprigs. Also, add another '/* teaspoon sugar. Repeat the turn
ing process for 10 to 12 days. Strain into a sterilized bottle with
tight fitting cork. Store in a cool, dry place.
Try rosemary vinegar on salads, particularly on potato
salad. Sprinkle on French fries and fried potatoes.
processor. Place mixture in a bowl
and set aside. Mix bananas, 1 egg
yolk, /«cup heavy cream, and pea
nut butter in food processor until
well blended. Spread yam mixture
in a greased 9x5-inch loaf pan. Top
yam layer with banana mixture and
cover tightly with a piece of
greased foil. Bake in water bath in
a 400 degree oven for 90 minutes.
Cool with foil cover for 30
minutes. After cooling, remove
foil from loaf pan and turn onto a
cutting board. Slice in thickness
'/> cup soft butter
’/> cup brown sugar, packed
14 cup extra crunchy peanut
'A teaspoon vanilla
Vi teaspoon baking soda
V* teaspoon salt
I'A cups flour
Peanuts for garnish
Cream butter with sugar and
peanut butter. Add vanilla and egg,
beating until fluffy. Stir in baking
soda and salt.
Blend in flour. Mix until a stiff
dough forms. Shape into walnut
Place on lightly greased cookie
sheets. Press with a fork. Criss
cross to flatten. Sprinkle with pea
nuts. Bake at 375 degrees for 10
minutes or until lightly browned.
Makes 214 dozen cookies.
(Turn to Pogo B 9)
2 tablespoons peanut butter
2 tablespoons apple butter
2 slices white bread
Spread one slice of bread with
peanut butter. Spread remaining
slice with apple butter. Sandwich
two slices together.
BROWNED BUTTER BUNS
1 package active dry yeast
V* cup warm water
Vi cup sugar
1 teaspoon salt
1 egg yolk
3‘/i cups all-purpose flour
V* cup coarsely chopped peanuts
’/< cup white raisins
Brown butter glaze
Dissolve yeast in warm water in
a large mixing bowl. Add sugar,
salt, egg yolk, butter, and 2 cups
flour. Blend 'A minute on low
speed, scrap'ng bowl constantly.
Beat 10 minutes on medium speed,
scraping bowl occasionally. Stir in
remaining flour, nuts, and raisins.
Cover dough and let rise in warm
place until double, about 1 hour.
Stir down by beating 2S strokes.
Cover lightly and refrigerate up to
48 hours. (When you want warm
buns, bake as many as you need or
you can bake them all at one time).
About 1 hour and 30 minutes
before serving, stir down dough.
Drop dough by scant 'A cupfuls
3-inches apart onto greased baking
sheet. Cover and let rise in warm
place until double, about 40
minutes. Heat oven to 373 degrees,
bake until golden brown for 13 to
20 minutes. Spread brown butter
glaze while still warm.
Glaze: Heat V* cup butter over
medium heat until melted and gol
den brown. Cool slightly: add
I'A cups confectioners’ sugar, 1
teaspoon vanilla, 1-2 tablespoons
water, stir until smooth.
don’t use self-rising flour.
/i cup butter
Vi cup brown sugar, packed
1 tablespoon com syrup
2 cups com puff cereal
1 cup salted peanuts
Heat butter in 3-quart saucepan
over low heat until melted. Stir in
brown sugar and com syrup. Heat
to boiling over medium heat, stir
ring constantly. Boil and stir 1
minute, remove from heat. Stir in
cereal and peanuts until well
coated. Drop by tablespoonful
onto waxed paper. Let stand at
room temperature until firm, about
2 hours. Makes 2 dozen puffs.
BUTTER MUD PIE
l'/i cups Oreo cookie crumbs
2 tablespoons butter, melted
l'/i quarts coffee ice cream
1 cup peanut butter, crunchy
8 ounces sweet chocolate, cut
1 pint heavy cream, divided
In bowl combine cookie crumbs
and butter; stir to blend. Press into
bottom of 10-inch springform pan.
Bake in 3SO degree oven for IS
minutes. Place in freezer IS
minutes to chill. Meanwhile, sof
ten ice cream in large bowl. Blend
in peanut butter. Fill chilled crust
with ice cream, pressing down to
eliminate air pockets. Freeze. To
prepare sauce, in top of double
boiler combine chocolate and
'A cup heavy cream. Melt over
simmering water, stirring to blend
smooth; set aside and keep warm.
Whip the remaining cream until
stiff. To serve, cut pie into wedges.
Drizzle warm chocolate sauce over
each slice and dollop with whipped
cream. Serve immediately.
Yield: 12 servings.