88-Lancaster Farming, Saturday, March 12, 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 1 17522. 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 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 —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 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. 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). QUESTION Beatrice Weight, Duncannon, would like a recipe for oatmeal pie that tastes like those served at Voder’s in Mifflinburg. QUESTION Jennifer Bake, Gillett, would like a good peanut butter fudge recipe. ANSWER —Brice Kinnamon Jr., Cambridge, Md., wanted a sourdough starter recipe and recipes to use it. Thanks to Mary Clark who sent a starter recipe that uses potato water and many recipes for using the starter. Sourdough Starter How to start: Prepare liquid by grating enough raw potatoes to fill a cup. Pour 4 cups boiling water over the grated potatoes and let set until lukewarm. Strain off liquid through a wire mesh strainer. Starter: 4 cups flour Vz cup sugar 2 teaspoons salt 4 cups potato water Sift together flour, salt, and sugar. Blend in the potato water. Keep in a warm place (89-100 degrees) for VA to 2 days or until a yeasty smell develops. Then store the starter in a loosely covered container in refrigerator until needed. Feed at least once a week (but not more than 3 or 4 days) to keep alive and to replace what is used. To feed the sourdough mixture, add; 1 cup flour !4 cup sugar 1 cup milk Stir the sourdough starter, add above mixture to feed it. Stir well. Keep sourdough starter refrigerated at all times to keep it lively or it will die. If you get tired of using it, freeze it in a sealed container. It will live as long as it is frozen. To use again, thaw and feed as usual. One cupful can be given as a starter to a friend. Cook’s Question Comer (Continued from Pago B 6) GARDEN VEGGIES STIR-FRIED CABBAGE ITALIAN STYLE? 1 onion, chopped 1 squash or eggplant, diced I tomato, diced 1 green pepper, chopped Pinch oregano or Italian seasoning 8-ounces tomato sauce 'A cup part skim mozzarella cheese, shredded Combine vegetables in a baking dish. Sprinkle with oregano. Pour on the tomato sauce. Bake uncov ered at 350 for 20 to 30 minutes. Top with cheese and bake another 4 to 5 minutes until cheese is melted. Serves 6. 65 calories per serving. Sourdough Cinnamon Buns 1 cup sourdough 4 tablespoons vegetable oil 2 cups self-rising flour 1 package dry yeast Dissolve yeast in 'A cup warm water. Put flour, sourdough, oil, and yeast water mixture in bowl. Mix well. Cover and let rise in a warm place 1 hour or longer. Punch down. Knead dough, adding enough flour to keep from sticking. Roll out dough. Spread with soft butter. Sprinkle with brown sugar and cinnamon and corn syrup. Roll up and slice horizontally. Lay in syrup in two BxB-mch baking pans. Syrup for bottom of pan; Heat together to melt butter. Pour in pans. Cut dough and lay in syrup. Bake at 375 to 400 degrees, for 15 to 20 minutes. Turn pan upside down on a plate as soon as the buns are removed from the oven. Makes 18 buns. Use same recipes for sourdough cinnamon buns except roll out dough to the thickness desired and cut with a dough nut cutter. Fry in hot oil, turning to brown on both sides. Sprinkle with sugar or glaze. Sourdough Pancakes Or Waffles 1 cup sourdough 'A cup flour !A cup milk 1 egg, beaten 'A teaspoon baking soda 'A teaspoon salt 2 teaspoons baking powder Mix flour, baking soda, salt, and baking powder. Add sour dough and milk. Add beaten egg. Heat griddle or electric skil let to 380 degrees and brown on both sides. Makes 8 to 9 pan cakes. Sourdough Banana Bread 'A cup shortening 1 cup sugar 1 egg 1 cup mashed bananas 1 cup sourdough 2 cups flour 1 teaspoon salt 1 teaspoon baking powder 'A teaspoon baking soda 3 A cup chopped walnuts Mix together all ingredients. Bake in preheated oven to 350 degrees for 1 hour and 5 minutes. Cool 5 minutes. Remove from pan. Good served warm. Cherry Cobbler Using Sourdough % cup flour 'A cup brown sugar 'A cup granulated sugar 'A teaspoon cinnamon 'A cup butter 'A cup chopped nuts % cup sourdough 1 pound 5 ounce can cherry pie filling I A cup seedless raisins, optional Combine flour, sugars, and cinnamon. Cut in butter. Stir in nuts and sourdough. Combine pie filling and raisins in an 8-mch round baking dish. Spoon sourdough mixture over cherry mixture. Bake at 425 degrees for 25 minutes or until lightly browned. Good served warm with vanilla ice cream or whipped cream. ANSWER Brenda Breisch, Bloomsburg, wanted recipes for fish. Thanks to Mrs. W.H. Rinehart, Stewartsville, N.J.; a Lewisburg reader; Pamela Keefer, Spring Grove; Emma Rissler, New Enterprise; and others for sending recipes. Nutrition 2-3 cups cabbage (red or green) 1 medium onion, chopped 1-2 tablespoons butter 2 tart apples, diced 1 tablespoon brown sugar 4 tablespoons lemon juice Shred cabbage. Add 2 table spoons lemon juice to apples to prevent browning. Melt margarine in skillet. Add shredded cabbage and chopped onion. Cook gently for 3-S mintues over medium heat, stirring with a fork. Season with 2 tablespoons lemon juice. Cook, covered, for 10 more mimes. Add apples and sprinkle with 1 table spoon brown sugar. Cover and simmer until the apples and cabbage are lender. Sourdough Doughnuts (Turn to Pag* B 9) CORRECTION In the March 5 issue, the last paragraphs of three recipes were inadvertedfy switched. These are the corrected versions of each of these delicious recipes. PEANUT BUTTER PUDDING CAKE 1 cup peanuts, roasted, chopped, and divided 1 cup all-purpose flour 'A cup butter, softened 14 cup peanut butter, creamy 8 ounces cream cheese 1 cup confectioners’ sugar 414 ounces whipped topping 3-ounce package instant vanilla pudding 3-ounce package instant choco late pudding IV* cups milk 9-ounces whipped topping 1 ounce sweet chocolate, grated Layer 1; In small bowl, thor oughly mix Yt cup peanuts, flour, and softened butter. Press into bot tom of Bxl2-inch baking dish. Bake for 20 minutes at 3SO degrees. Cool thoroughly. Layer 2: Cream peanut butter and cream cheese. Add sugar and mix well. Fold in 4 'A -ounces fro zen whipped topping. Spread over cooled layer 1. Layer 3. Mix puddings with milk until thickened. Spread over layer 2. Layer 4: Top with 9 ounces whipped topping. Sprinkle with chocolate and 'A cup peanuts. Chill 2 to 3 hours. Yield: 12 servings. ICE CREAM PEANUT DESSERT 1 pound Oreo cookies, crushed A cup butler, melted 2 cups confectioners’ sugar I large can evaporated milk V, cup chocolate chips 'A cup butter 1 teaspoon vanilla 'A gallon vanilla ice cream, slightly softened VA cups Spanish peanuts Mix cookie crumbs with butter. Press into a 9x 13-inch and an BxB-inch pan. Refrigerate 1 hour. Combine sugar, milk, chocolate chips and butter in saucepan. Blend over medium heat Bring to a boil and boil for 8 minutes, stir ring constantly. Remove from heat and stir in vanilla. Set aside to cool. Spoon the ice cream evenly over the refrigerated cookie crumb crust. Sprinkle the peanuts over the ice cream layer. Carefully pour the cooled chocolate mixture over the peanuts. Freeze. Serve frozen. Mary Clark Brcezewood ONION-PEANUT CASSEROLE 2 pounds onion 3 tablespoons butter 3 tablespoons flour VA cups milk 'A teaspoon salt 2 teaspoons prepared mustard 1 teaspoon Worcestershire sauce ’/> cup chopped salted peanuts. Boil onions in salted water until tender. Arrange in baking dish. Melt butter; stir in flour. Add milk, stir until thickened. Add salt, mus tard, and Worcestershire sauce; pour over onions. Sprinkle with peanuts. Bake at 350 degree oven for 10 to 15 minutes. Four servings. Beaver-Lawrenct Dairy Promotion Committee
Significant historical Pennsylvania newspapers