88-Lancaster Farming, Saturday, April 2, 1994
H you are looking for a recipe but cant 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 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 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 M. Sauder, Mohnton, asks if anyone has a
recipe for the waffle cones served at ice cream stands.
QUESTION Helen Kofran would like a recipe for Amish
shredded roast beef salad.
QUESTION—A reader from Kutztown would like recipes
using self-rising flour.
QUESTION Grace Ikeler, Bloomsburg, would like a
recipe for stuffed shells.
QUESTION Grace Ikeler, Bloomsburg, would like a
recipe for English walnut cake.
QUESTION Lisa Miller, New Hope, wrote that she and
her grandmother found a recipe that called for died apples.
She wanted to know how to do it. This sounds like a
typographical error to me. It probably should read diced or
perhaps dried apples. However, if anyone heard of such a
thing as died apples, send the information.
QUESTION Fay Werner, Tevoli, N.Y., would like a rice
pudding recipe like one that she lost. She remembers that the
sugar and beaten eggs were combined and set aside while
the milk was heated and the rice cooked about 15 minutes.
Then the two mixtures are combined and simmer until
thickened.
QUESTION Gerri Rottkamp, West Hempstead, N.Y.,
would like a recipe to can sweet and sour red cabbage.
QUESTION Gerri Rottkamp, West Hempstead, N.Y.,
asks why her canned crushed tomatoes and sauce are very
acid tasting this year. What did she do wrong?
QUESTION Dorothy Golembieski, Gettysburg, would
like a recipe for pineapple jam made with fresh crushed
pineapple and Kiefer pears.
QUESTION Dorothy Golembieski, Gettysburg, would
like a recipe for O’ Henry candy made with a fondant, rice cris
py cereal, and a layer of chocolate on top.
QUESTION—Amanda Lantz, Lititz, would like a recipe for
lemon shoo-fly pie.
QUESTION M. Hart, Newton, N.J., wrote that she heal’d
a program on TV where a Pennsylvania Dutch lady gave pie
crust recipes for a hot water pie crust that used beaten egg
whites and one cup boiling water. She said a Mack truck could
drive over the crust and it would not hurt it. The other was a
recipe for a pie crust in a pan. All the ingredients were put in
the pie plate, mixed, patted into place, and baked. M. Hart
missed the measurements. Do any of our readers have these
recipes?
QUESTION Julie Filler, Bethlehem, would like a recipe
for Montgomery Pie. She writes that she enjoys the wide
range of recipes readers submit. Because of this column, she
writes, “Being a novice cook, I have begun an interesting,
educational hobby."
QUESTION Faye Detter, Mechanicsburg, requests a
recipe for schmeircase cheese.
QUESTION—EveIyn Snooks would like a recipe for sweet
cauliflower pickles.
QUESTION Evelyn Snooks would like Thai recipes for
sticky rice and a soybean custard to scoop on the sticky rice.
QUESTION—S. Stryker would like a good recipe for cole
slaw.
QUESTION Kathy Szarko, Landisville, purchased a
pound of chestnut flour in an Italian Market about a year ago.
After a diligent search through cookbooks and asking rela
tives, she is unable to find any recipes requesting chestnut
flour. She vaguely remembers hearing a TV cooking show
say that the flour is naturally sweet tasting and can be used in
pastry recipes.
QUESTION
recipe for milk pie.
QUESTION Mrs. Robert Wagner, Bloomsburg, would
like a recipe for bean and barley soup, the variety that is brown
in color.
QUESTION David Akins, Blairsville, would like to know
where to purchase monosodium glutamate.
Cook’s
Question
Comer
Jean Mitchell, Lewisburg, would like a
ANSWER Vicky Mitchell, Fairbanks. Alaska, wanted a
recipe for extra sour rye bread with caraway seeds. Thanks to
Susan Weaver, Richfield, for sending a recipe.
Sour Rye Bread With Caraway Seeds
1 package dry yeast
V* cup warm, water '
Pinch sugar
2 teaspoons salt
1 cup tepid water
2 cups active rye sourdough starter (recipe following)
stirred down before measuring, at room temperature.
3 tablespoons caraway seeds
1 cup medium rye flour
1 cup gluten flour
2Vi -3 cups all-purpose flour
Commeal for sprinkling the baking sheet
Glaze: 1 teaspoon cornstarch cooked in % cup water until
clear (2 to 3 minutes). Then cooled. Combine the yeast, warm
water, and sugar, and let stand until foamy. Dissolve the salt
in the tepid water and stir the mixture into the sourdough star
ter. Beat in the yeast mixture, then the caraway seeds. Beat in
the rye flour, about Vi cup at a time, then beat in the gluten
flour.
Spread 2 cups of the all-purpose flour in a ring on the count
er and pour the dough into the center of the ring. Mix roughly
with a dough scraper or pancake turner, then knead Just until
thoroughly mixed, adding as much of the remaining white
flour as necessary to make a medium stiff dough, not too
heavy.
Scrape the kneading surface, dust it with rye flour and
knead thoroughly until it is smooth and elastic. Don't over
flour the board, keep the dough medium stiff, not heavy.
Place the dough in an ungreased bowl, cover with plastic
and let rise until double, at least one hour.
Turn the dough into kneading surface dusted lightly with
rye flour. Expel the air from it and form into 2 balls. Cover with
a towel and let rest 20 minutes. Sprinkle commeal on a large
11x17-inch baking sheet.
Flatten each ball of dough into an oval about 12-inches long
and 1-inch thick. Beginning at long edge, roll the dough up
and pinch the seam closed. Make a slightly pointed oval loaf
about 12-inches long and higher than it is wide. Place seam
down on the cormeal covered baking sheet. Repeat with sec
ond half of the dough, leaving ample space between the
loaves.
Cover the loaves with a towel and let rise until they are
almost doubled.
Preheat oven to 425 degrees and put a large shallow pan
containing 2-inches of boiling water on the lowest shelf in your
oven.
Brush the loaves with the cornstarch glaze. With a very
sharp knife, held almost parallel to the surface, cut 3 diagonal
slits ’/« -inch deep in the top of each.
Bake tor 15 mintues, then lower the heat to 350 degrees;
remove pan of water, and bake 30 minutes longer. Brush the
loaves again with the glaze. Set them directly on the oven
shelves for 10-13 minutes or until there is a hollow sound
when you rap on the bottom.
Cool on a rack, uncovered. Wrap in plastic and store at
room temperature. The bread may be frozen.
Rye Sourdough Starter
1 package dry yeast
3 cups tepid water
3’/* cups medium rye flour
1 small onion, peeled and halved
Dissolve the yeast in 2 cups of the tepid water, then beat in
2 cups of the rye flour, beating until no lumps remain. Add the
onion, cover loosely with a cloth, and let stand at room temp
erature for 24 hours.
Remove the onion. Beat in 1 cup tepid water, then 1 'A cups
rye flour. Cover with the cloth and let stand for 24 hours lon
ger. The starter should now be pleasantly sour smelling and
bubbly. Depending on room temperature a slightly longer of
shorter time of fermentation may be needed.
To use: The starter is now ready for use and can be refriger
ated for up to 24 hours before use, without further feeding. If
you must hold the starter longer before use, the night before it
is wanted, add 'A cup tepid water and */* cup rye flour and let it
stand at room temperature overnight.
When you feed left-over starter, which should be done
every 2 weeks or so, add a little rye flour and water, using 3
parts of flour to 2 parts water. To build up a small amount of
starter to a quantify large enough for baking, do the job in sev
eral steps, never adding a larger measure of flour than the
amount of starter on hand.
Let the starter stand at room temperature overnight or up to
24 hours until it is bubbly and no longer smells floury. To
increase further, add more flour and water in the same propor
tions and again let the starter ferment until it is bubbly enough
to use. Store leftover starter in the refrigerature before bak
ings and feedings; and for indefinite storage, freeze it. Thaw,
then feed the starter and let it ferment at room temperature
until it is bubbly enough to use again.
(Turn to Pag* B 9)
Recipes
(Continuad from Pago B 6)
ASPARAGUS CREPES
MORNAY
8 crepes (recipe follows)
Momay sauce (recipe follows)
1 pound fresh asparagus,
cleaned and trimmed
6 hard-boiled eggs, chopped
V* teaspoon salt
Parsley, optional
Prepare crepes and momay
sauce. Cook asparagus until crisp
tender, about 10 to IS minutes.
Drain. Divide asparagus spears
between crepes.
Combine eggs with 'A cup mor
nay sauce and salt Spoon egg mix
ture evenly over asparagus on each
crepe. Roll up crepes and place in
greased 9x 13-inch pan. Pour
remaining sauce over crepes. Bake
at 350 degrees for IS to 20
minutes.
Garnish with parsley. Makes 4
savings.
Crepes:
2 eggs
'/i cup milk
'A cup water
2 tablespoons melted butter
'A cup flour
14 teaspoon salt
butter, melted
Combine first 4 ingredients.
Beat with mixer until well
blended. Add flour and salt Beat
until smooth.
Heat 8 to 10-inch crepe or
omelet pan over medium high heat
until just hot enough to sizzle a
drop of water. Brush pan lightly
with melted butter. Pour in just
enough batter (about 2 to 3 table
spoons) to cover bottom of pan,
tipping and tilting pan to move bat
ter quickly over bottom. Cook
until lightly browned on bottom
and dry on top. Remove from pan.
Brush pan with butter as needed to
prevent sticking and repeat
process.
Momay Sauce:
3 tablespoons butter
3 tablespoons flour
V* teaspoon salt
Dash pepper
114 cups milk
S A cup shredded Swiss cheese
3 tablespoons parmesan cheese
2 tablespoons lemon juice
hi medium saucepan, melt but
ter. Blend in flour and seasonings.
Cook, stirring constantly over
medium-high heat until smooth
and bubbly. Stir in milk all at once.
Cook and stir until mixture boils
and thickens. Remove from heat.
Stir in cheeses undl melted. Stir in
lemon juice.
Melissa Stauffer
Lancaster Co. Poultry Queen
EASTER CHEESE
OR EGG ROLL
15 eggs
1 quart milk
S or 6 crushed black
peppercorns
Pinch salt
Dash nutmeg
Vanilla
Pour milk into saucepan and
bring to boil. Beat eggs slightly
and add gradually to milk. Cook
over low heat for about seven
minutes; add pepper in salt. Stir
constantly so mixture will not
scorch. Pour mixture in a linen
towel. Squeeze and tie tightly.
Hang and let drain for 2 hours.
Cover with wet napkin and place in
refrigerator until ready to eat
Josephine Matenus
Dallas