88-Lancaster Farming, Saturday, April 23, 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 tothe same
address.
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 Evelyn Snooks would like Thai recipes for
sticky rice and a soybean custard to scoop on the sticky rice.
QUESTION Mrs. Robert Wagner, Bloomsburg, would
like a recipe for bean and barley soup, the variety that is brown
in color.
QUESTION—Mary Martin, Annville, would like a recipe for
Moravian pie.
QUESTION A Lititz reader is having trouble with hull
peas turning a dull green after freezing. They do not taste
good and she asks what she did wrong.
QUESTION A reader would like a recipe for molasses
coconut Easter eggs.
QUESTION Linda Stump, Mechanicsburg, would like a
recipe to make grape wine from frozen grape concentrate.
QUESTION Luci Lowe would like a coffee crumb cake
recipe that appeared in the Family Circle magazine around
1935-1940. She writes that it was considered a Depression
recipe and tasted delicious.
QUESTION Marilyn Baumert, Herndon, would like a
recipe for tapioca pudding made with large pearl tapioca.
QUESTION Marilyn Baumert, Herndon, would like a
recipe for chicken corn soup that tastes like that served at
Biitl-ln-Hand Restaurant.
QUESTION Nancy Kring, Johnstown, would like a
recipe for Oriental muffins, a spicy muffin with a brown sugar
bottom.
QUESTION A Womelsdorf reader would like a recipe
with instructions on making yogurt in a crackpot.
QUESTION—Harriet Young, Long Island, N.Y., would like
a recipe for cucumber salad like that served at Bird-in-Hand
Restaurant.
QUESTION—Joy Shreck, Bunker Hill, W.V., is looking for
a recipe for peanut butter clusters, a no bake cookie with pea
nut butter, Karo syrup, and oats.
QUESTION—Joy Shreck, Bunker Hill, W.V., would like a
good recipe for pizza crust.
QUESTION Karen Yourga, Hermitage, would like a
recipe for salmon steaks. Should they be marinated?
QUESTION J. Medaglia, Birdsboro, would like recipes
for using dry meringue powder.
ANSWER Mimi Stoltzfus, Lewisburg, wanted a recipe
for honey-mustard pretzels. Thanks to Joan Lesley, White
Hall, Md., who sent a recipe.
Honey Mustard Pretzels
Break up 1 'A pounds of large hard pretzels in small pieces
Combine and mix well;
1 package Good Seasons Honey Mustard Mix
V* cup canola oil
1 teaspoon dill
V* teaspoon garlic powder
Pour mixture over broken pretzels and mix well. Spread
pretzels onto cookie sheets. Bake at 275 degrees for 15
minutes. Serve or keep in air tight tin when cooled
ANSWER Dorothy Golembieski, Gettysburg, wanted a
recipe for pineapple jam made with fresh crushed pineapple
and Kiefer pears. Thanks to Carol Miller, Newport; Annie
Stauffer, Loveville, Md., Bev Martin, Stevens; Mrs. David
Oberholtzer, Lititz; and others for sending recipes.
Pear Honey
8 pounds Kiefer pears
8 pounds sugar
2 cups crushed pineapple
Remove peeling and core from pears. Grind pears in food
chopper. Add crushed pineapple and sugar gradually. Bring
to a boil and cook until thick (about 20 minutes). Stir frequently
to prevent it from burning. Put into jars and seal.
Pear And Pineapple Jelly
1 quart crushed pineapple
5 pounds Kiefer pears, ground
8 pounds sugar
Boil together pineapple, pears, and sugar for 20 minutes.
Put in clean jars and seal.
Cook’s
Question
Comer
A Topping
(Continued from Page B 6)
LEMONY BREAKFAST
CHEESE SPREAD
1 cup part-skim ricotta cheese
1 tablespoon sugar
A cup lemon lowfat yogurt
'A teaspoon vanilla extract
Beat ricotta cheese and sugar in
small mixer bowl until smooth,
about 3 minutes. Stir in yogurt and
vanilla. Refrigerate, covered, 1 to
2 hours to allow flavors to blend.
Spread 1 to 2 tablespoons cheese
spread on warm assorted toasted
breads or rice cakes. Top with
Ircsh or dried diced bruit, cooked
bacon or sausage or sliced hard
cooked egg. Yields VA cups.
HORSERADISH MUSTARD
1 cup prepared mustard
1 tablespoon horseradish,
drained
1 clove garlic, minced to paste
Pinch gound allspice
ANSWER—For the reader who wanted recipes using self
rising flour, here are several from Kerry Clark, Warfordsburg,
and from an anonymous reader.
Zucchini Bread
2 cups squash, grated
2 cups sugar
2 cups self-rising flour
2 tablespoons vanilla
3 teaspoons cinnamon
1 cup vegetable oil
3 eggs
Mix together ingredients, pour into bread pans and bake at
325 degrees for one hour.
I'A cup seif-rising flour
IVi cups sugar
IVi cups milk
'A cup butter, melted
1 quart sweetened fruit and liquid
Mix together flour, sugar, and milk. Melt butter in baking
dish. Make sure fruit has at least one cup liquid in it. Pour fruit
over butter. Pour batter over fruit. Bake at3sodegrees for one
hour or until browned.
Vanilla Butter Nut Cake
3 cups sugar
'A cup oil
1 cup butter, melted
3 cups self-rising flour
5 large eggs
% teaspoon salt
1 cup milk
2 tablespoons vanilla butter nut flavoring
Mix together all ingredients until moistened on low. Mix on
high for 2 minutes. Bake at 350 degrees for one hour.
Quick Seed Bread
4 cups self-rising flour
1 teaspoon salt
1 teaspoon baking powder
4 tablespoons poppy seeds
4 tablespoons sesame seeds
VA cups plus 3 tablespoons milk
3 tablespoons water
Seeds to sprinkle on top
In a large bowl, combine flour, baking soda, salt, and
seeds. Add milk and water, with a fork, mix quickly into a soft
dough. On a floured board, knead the dough lightly tor 2
minutes. Shape into a ball and place it on a greased and
floured baking sheet. Sprinkle with additional seeds and
press lightly into the dough, bake at 425 degrees tor 30 to 35
minutes or until a tester comes out clean. Cool on a rack.
ANSWER—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 sounded like a typographi
cal error to me and the concensus of our readers is that it
should have read dried apples.
ANSWER Grace Ikeler, Bloomsburg, wanted a recipe
for English walnut cake. Thanks to Josephine Matenus, for
sending a recipe.
1 cup sugar
'/« cup butter
'A cup milk
1 teaspoon baking powder
IVi cups flour
3 egg whites
1 cup chopped English walnuts nutmeats
Mix together ingredients and pour into small loaf cake pan
Bake in 375 degree oven for 30 minutes.
MIXED HERB MUSTARD
1 cup prepared mustard
A teaspoon dried tarragon
'A teaspoon thyme
A teaspoon marjoram
I clove garlic, minced to paste
I teaspoon finely chopped
parsley
EGGS BENEDICT
WITH SOUR CREAM
HOLLANDAISE SAUCE
'A cup sour cream hollandaise
sauce
2 toasted buttered English
muffins
4 slices Canadian bacon, grilled
4 poached eggs
For each serving, top English
muffin with bacon slice, then
poached egg. Spoon 3 tablespoons
warm sour cream hollandaise
sauce overall. Serve immediately.
Cobbler
English Walnut Cake
(Turn to Pag* B 9)
SOUR CREAM
HOLLANDAISE SAUCE
A cup dairy sour cream
1 egg yolk
I tablespoon fresh lemon juice
A teaspoon salt
Vi cup dairy sour cream
Combine Vi cups sour cream,
egg yolk, lemon juice, and salt in
small saucepan. Heat over low
heat, stirring constantly, until thick
and hot. Remove from heat and stir
in remaining Vi cup sour cream.
Return to low heat; heal to serving
temperature. Do not boil.
CUCUMBER
SALAD DRESSING
1 cup sugar
Vi cup Miracle Whip
'A cup white vinegar
‘A cup heavy whipping cream
Mix sugar and Miracle Whip.
Add vinegar and stir well. Add
whipping cream and stir again
until thoroughly mixed. Chill for
1-2 hours. Pour over cucumber
slices with onion.
Jennifer Grimes
Pa. Dairy Princess
BLUE CHEESE DRESSING
3 A cup crumbled blue cheese
3 ounces cream cheese
'A cup mayonnaise
A cup half and half
Reserve ‘A cup blue cheese.
Beat remaining blue cheese and
the cream cheese on low speed
until blended. Add mayonnaise
and half and half. Beat on medium
speed until creamy. Stir in remain
ing blue cheese. Cover and refrig
erate about 3 hours.
Jen Bashore
Lebanon Co. Dairy Princess
EASY CHEESEY SAUCE
8 ounces cold pack cheese l
(cheddar, smoked, Swiss, bacon,
horseradish, port wine)
V* cup milk \
In a saucepan, combine cheese
and milk. Cook over low heat until
smooth. Serve over vegetables,
seafood, hot sandwiches, and*
more.
CREAMY PARMESAN
HERB DRESSING
'A cup cottage cheese
'/i cup buttermilk
Vi cups grated parmesan cheese
‘/a teaspoon Italian seasoning
'/i teaspoon black pepper
1 tablespoon chopped green
onions
1 tablespoon chopped sun-dried
tomatoes, if desired
Place cottage cheese, butter-:
milk, parmesan cheese, Italian sea
soning and pepper in food proces
sor or blender. Blend until smooth.
Stir in onions and sun-dried toma
toes, if desired. Cover and chill.
ROASTED RED
PEPPER DRESSING
’/< cup roasted red bell peppers
V, cup plain yogurt
2 teaspoons balsamic vinegar
14 teaspoon garlic pepper
1 tablespoon minced parsley
Place red peppers, yogurt, vine
gar, and garlic pepper in blend or
food processor. Blend or process
until smooth. Transfer to small
bowl. Stir in parsley. Cover ant
chill at least 2 hours.
To roast pepper halves, place oi
pan, skin side up. Broil 2 to 1
inches from heal source. Wald
carefully, turning until skins an
black all over. Remove from heat
transfer to sealable food-safe plas*
tic bag. Let steam IS to 20 minutes
Remove from bag; peel off ant
discard blackened skin. If desired
jarred roasted peppers may be sub
stituted. Rinse, drain, and dry pep
pers. Proceed as recipe directs,
adding 14 teaspoon sugar with
ingredients in blender or food