88-Lancaster Farming, Saturday, April 9, 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 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 Mimi Stoltzfus, Lewisburg, would like a
recipe for honey-mustard pretzels such as those sold by
Snyders. If we do not receive an answer to this within two
weeks, we will drop this request.
QUESTION Ruth Cantello, Somerset, N.J., would like a
recipe for apple cider donuts like those served at Apple Cider
Mills. If we do not receive an answer to this within two weeks,
we will drop this request.
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 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 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 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 Better, 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.
ANSWER Amanda Lantz, Lititz, would like a recipe for
lemon shoo-tly pie. Thanks to Linda Valentine, Mifflinburg; F.
Wilson, Md.; Josephine Matenus, Dallas; and others for send
ing recipes.
Crumbs:
3 cups flour
1 cup sugar
1 cup shortening
1 teaspoon baking soda
Mix and set aside.
Liquid:
Juice and rind of 2 lemons
1 egg
4 tablespoons flour
1 cup sugar
1 cup molasses
I'A cups boiling water
Combine above ingredients and mix well until well blended.
Pour evenly into 3 unbaked crusts. Sprinkle the crumb mix
ture evenly on top of each filled pie.
Bake at 375 degrees for 10 minutes. Reduce heat to 350
degrees for 30 minutes or more. Makes two 9-inch and one
7-inch pie. Freezes well.
Cook’s
Question
Comer
Jean Mitchell, Lewisburg, would like a
Lemon Shoo Fly Pie
ANSWER M. Hart, Newton, N.J., wanted hot water pie
crust recipes that used beaten egg whites and one cup boiling
water and a recipe for a pat-in-a pan pie crust. She saw these
recipes demonstrated on a TV program. Thanks to Nan Wil
cox, Covington: A. Nplt, New Holland; Thoda Conover, Get
tysburg; Michel S., elnd others for sending recipes that are
credited to Marcia Adams who did a cooking series on PBS.
Marcia also has written a cookbook, Cooking from Quilt Coun
try, which our readers highly recommend. The readers said
the hot water pie crusty does not use beaten egg whites.
Pat-ln-The-Pan Pie Crust
1 'A cups plus 3 tablespoons all-purpose flour
V/i teaspoons sugar
'A teaspoon salt
Vi cup vegetable oil
3 tablespoons cold milk
Place the flour, sugar, and salt in the pie pan and mix with
your fingers until blended in a measuring cup, combine the oil
and milk and beat with a fork until creamy. Pour all at once
over the flour mixture. Mix with a fork until the flour mixture is
completely moistened. Pat the dough with your fingers first up
the sides of the plate, then across the bottom. Flute the edges.
Shell is now ready to be filled. If you are preparing a shell to
fill later, or your recipe requires a prebaked crust, preheat the
oven to 425 degrees. Prick the surface of the pastry with a fork
and bake 15 minutes, checking often, and pricking more if
needed.
Variation: For a 10-inch shell, use 2 cups all-purpose flour,
2 teaspoons sugar, 1 teaspoon salt; % cup vegetable oil, 3
tablespoons milk.
This recipe can only be used for one-crust pies—You can’t
double the recipe and roll out a top crust. The mixture is just
too tender to transfer onto the pie.
Hot Water Pie Crust
1 cup lard, very soft
1 teaspoon salt
Vt cup boiling water
3 cups all-purpose flour
Place the lard and salt in a large bowl and beat a bit with a
tablespoon until the lard is completely softened. You can also
do this with an electric hand beater. Pour boiling water over
the lard and blend again. Let this mixture cool to room temper
ature, but stir often so water and lard won’t separate. Stir in
flour, and form the mixture into a ball. If you use your hands,
do it quickly. Chill for several hours or overnight, then let the
cold dough sit out a room temperature for about 30 minutes
before rolling out. If you're preparing a shell to fill later or if
your recipe requires a prebaked crust, preheat the oven to
425 degrees. Roll out a portion of the dough to V 4 -inch thick
ness. Transfer the crust to a pie pan and pat it in snugly. Prick
the surface of the pastry all over with a fork. Bake for 15
minutes or until golden. Check it often and if necessary prick
more to release air bubbles. If the crust begins to slip down the
sides of the pan, pat it up with the back of a fork.
ANSWER—Fay Werner, Tevoli, N.Y., wanted a rice pud
ding recipe, in which the sugar and beaten eggs were, com
bined and set aside while the milk was heated and the rice
cooked before combined. Thanks to Arlene Miller, Leesport;
Fern Forry, Bernville: Wendy Graves, Millville, and others for
sending recipes.
Top-of-the-Stove Creamy Rice Pudding
4 cups cream or any combination of milk and cream)
4 cups milk
14 teaspoon salt
1 cup plus 2 tablespoons minute premium rice
3 eggs
114 cups sugar
Combine the cream, milk, salt, and rice in a heavy sauce
pan. Bring to a boil over medium heat, stirring to prevent stick
ing. Cover and simmer over low heat until rice is soft (20-30
minutes) stirring occasionally. Remove from heat.
Beat together eggs and sugar, and stir this mixture into the
hot cooked rice mixture. Return to medium heat, stirring con
stantly until the mixture is thickened (do not overcook).
Rice Pudding
1 quart milk
14 cup rice (not instant)
2 eggs
14 cup sugar
1 teaspoon vanilla
Combine the milk and rice and cook until the rice is soft,
about one hour. (Fern uses a 2-quart double boiler). Beat two
eggs and sugar until foamy.
Add beaten eggs and sugar to rice and cook until thick
ened. Add vanilla.
Rice Pudding
3 /« cup uncooked rice
6 cups milk
2 eggs, beaten
1 cup sugar
1 rounded teaspoon cornstarch
1 teaspoon vanilla
In top of double boiler, combine rice and 4 cups milk. Cook
slowly, covered, until rice is done (45 minutes to 1 hour). Com
bine eggs, sugar, 'A cup milk, and cornstarch and set aside.
When rice is done, transfer to a large, heavy saucepan and
add 1 V& cups milk. Heat until very hot, but do not boil. Gradual
ly add egg mixture to rice, stirring constantly until it starts to
boil. Remove from heat and stir in 1 teaspoon vanilla. You
may top with cinnamon or nutmeg.
(Turn to Pag* B 12)
Bounty
(Continued from Pago B 7)
RHUBARB SQUARES
Mix for crumbs:
A cup sugar
1 tablespoon butter
A cup chopped nuts
1 teaspoon cinnamon
Cream together;
VA cups brown sugar
Vi cup shortening
1 egg
Sift together.
2 cups flour
1 teaspoon baking soda
'A teaspoon salt
Add:
1 teaspoon sour cream
VA cups rhubarb pieces
Add creamed mixture alternate
ly with sour cream. Stir in rhubarb.
Turn mto greased and floured pan.
Sprinkle with crumbs. Bake4S-S0
minutes at 325 degrees. Serve
warm or cold. Cut into squares.
Kitchen Kettle Village
RHUBARB STRAWBERRY
PIE
A cup sugar
'A cup brown sugar
2 tablespoons flour
A teaspoon vanilla
2 cups rhubarb, chopped
‘A cup strawberries
1 egg
Mix together ingredients. Place
in unbaked pie shell.
Crumb topping:
'/i cup butter
V* cup flour
'A cup brown sugar
Mix together and bake at 400
degrees for 30 to 35 minutes.
Kitchen Kettle Village
PORK WITH RHUBARB
HONEY SAUCE
'A pound rhubarb, diced
'A cup frozen apple juice
concentrate
'A teaspoon nutmeg
2 tablespoons water
1 teaspoon cornstarch
2 tablespoons honey
Cook rhubarb, apple concen
trate, honey, and nutmeg until sau
cey. Combine cornstarch and
water and add to rhubarb; simmer
1 minute.
Brush over roast pork or pork
chops during the last IS minutes of
baking or over pork chops on char
coal grill near die end of the cook
ing time.
Kitchen Kettle Village
RHUBARB TAPIOCA
6 cups diced rhubarb
2 tablespoons quick tapioca
1 teaspoon lemon peel
'A teaspoon salt
2'A cups soft bread crumbs
6 tablespoons butter
2 teaspoons sugar
'A cup heavy cream
VA teaspoon vanilla
Combine rhubarb, tapioca,
lemon peel, salt and vanilla. Melt
butter and breadcrumbs. Alternate
rhubarb and bread crumbs in cas
serole. Bake covered at 400
degrees for 25 minutes, uncovered
for 10 minutes. Serve warm with
whipped cream.
Kitchen Kettle Village
FRENCH RHUBARB PIE
1 egg
1 cup sugar
1 teaspoon vanilla
2 cups rhubarb, diced
2 tablespoons flour
Mix together and place into an
unbaked pie shell. Cover with
topping.
Topping:
V* cup flour
'A cup butter
'A cup brown sugar
Bake at 400 degrees for 10
minutes. Continue baking for 30
minutes or until done.
Kitchen Kettlt Village