BS-lancaatar Firming, Saturday, May 28, 1994
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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 1752fc. 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 Helen Kofran would like a recipe for Amish
shredded roast beef salad.
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 Nancy Knng, Johnstown, would like a
recipe for Oriental muffins, a spicy muffin with a brown sugar
bottom
QUESTION—Harriet Young, Long Island, N. Y., would like
a recipe for cucumber salad like that served at Bird-in-Hand
Restaurant.
QUESTION Karen Yourga, Hermitage, would like a
recipe for salmon steaks. Should they be marinated?
QUESTION J. Medagha, Birdsboro, would like recipes
for using dry meringue powder.
QUESTION Linda Beiler would like to see recipes for
yeast fruit breads such as strawberry and apple.
QUESTION L. Weaver, Ephrata, would like a recipe for
tomato sauce (similar to Hunt’s) to can.
QUESTION—Rebecca Helm would like to find a recipe for
soft tortilla shells made with cornmeal and whole-wheat flour.
QUESTION A reader from Morgantown would like a
recipe for spaghetti sauce that tastes like the Ragu brand.
QUESTION R. Wenger, Dayton, Va., wants some
cheese ball recipes.
QUESTION —Lavenia Campbell, Benton, is searching for
a dill pickle recipe using an open crock method. The pickles
are packed into an open crock, covered with liquid, and kept in
a cool place to be used one at a time as needed.
QUESTION Robin Svec, White Hall, Md., is searching
for jam and preserve recipes similar to Polaner's All Fruit,
which is sweetened only with fruit juice concentrate.
QUESTION Christine Martin, New Bethlehem, would
like a recipe for vegetable pizza in which the dough can be
made from scratch instead of using refrigerated crescent rolls
for the base.
ANSWER M. Saucier, Mohnton, asked if anyone had a
recipe for waffle cones. Thanks to Harvey Martin, Denver, for
sending a recipe.
Super Ice Cream Cones
2 teaspoons baking powder
VA cup all-purpose flour
V* cup sugar
% cup butter, melted
’/«cup milk
1 tablespoon vanilla extract
3 eggs
Preheat electric pizzelle iron as manufacturer directs. Into
large bowl, measure flour, sugar, butter, milk, vanilla, baking
powder, and eggs. With electric mixer at low speed, beat until
well blended, occasionally scraping bowl with rubber spatula.
Spoon about 1 tablespoon batter into center of each grid.
Close cover and squeeze handles together to spread batter;
clip handles together while pizzelles bake, about 30 seconds
or until golden. With knife or metal spatula, remove one piz
zelle while pizzelle is still hot. quickly roll pizzelle into a cone
shape. Repeat with remaining pizzelle. Remove pizzelle to
wire rack to cool. Repeat with remaining batter to make about
30 pizzelles in all. This recipe was developed using an electric
pizzelle iron that makes two 5-inch pizzelles at a time.
ANSWER Lena Stoltzfus, Ronks, wanted a recipe for
Long Johns. Thanks to E. Weaver, Mohnton, for sending one.
Long Johns
2 packages yeast
2 cups lukewarm water
2 cups mashed potatoes
1 teaspoon salt
1 cup shortening
1 V? cups sugar
5 eggs, beaten
10 cups flour or enough until dough works like bread
dough.
Let rise. Roll and cut in strips and let rise again. Bake at 350
degrees. Don't overbake. They’re finished before you think.
Spread frosting or glaze over them when cooled.
Cook’s
Question,
Comer
ANSWER Sue and Bruce Pardo, Jarrettsville, Md.,
wanted recipes for low-fat ice cream and low-fat frozen yogurt
to be made in an ice cream maker. Thanks to John Zimmerer,
Fallston, Md., for sending recipes.
Low-Fat Frozen Yogurt
% cup sugar
2 teaspoons cornstarch
12-ounce can evaporated skim milk
1 egg, slightly beaten
2 tablespoons cornstarch
1 tablespoon vanilla
IVi cups non-fat yogurt
Put ingredients into ice cream freezer and freeze in accor
dance with manufacturer’s instructions. Makes 8 servings
153 calories per serving, 1 gram fat, 29 mg cholesterol. Calo
ries from fat is 5 percent.
Lo-Cal Soft Ice Cream
4 envelopes unflavored gelatin
2 cups cold skim milk
2 teaspoons vanilla
1 cup sugar
2 14-ounce cans sweetened condensed milk
5 cups skim milk
Soak the gelatin in the 2 cups ccfld milk. Scald the 5 cups
milk. Add the gelatin mixture, sugar, and condensed milk to
the scalded milk. Add about 4 cups skim milk, enough to half
fill a 8-quart freezer. Churn. Yields 8 quarts. One cup has 120
calories and 2Vi grams fat.
ANSWER Carol Spatz, Harrisburg, wanted a recipe
called either pumpkin spread or pumpkin butter. Thanks to
John Zimmerer, Fallston, Md., for sending a recipe.
3Vi cups cooked pumpkin
4’A cups sugar
1 tablespoon pumpkin spice
1 box powdered fruit pectin
Cook pumpkin, spice, and pectin. Stir until it comes to a
boil. Add sugar and bring to a full rolling boil, stirring
constantly.
Ladle quickly into sterilized glasses. Cover with ’/. -inch
melted parafm or put into freezer containers and freeze.
Makes seven six-ounce glasses.
ANSWER Shirley Hoover, Indiana, wanted to know
why when she bakes cream pies, the pie crust gets soggy and
filling turns watery. Thanks to John Zimmerer, Fallston. Md.,
for writing the following: When filling an unbaked crust with
cream fillings, the crust must first be set. Pierce the crust all
over, brush the crust with an egg white lightly beaten with a
teaspoon of water. Chill crust for 30 minutes, then bake at 450
degrees for 5 minutes. Cool crust to room temperature, pour
in filling and bake according to your recipe.
Never pour a hot filling into either a hot or cool pie shell.
Both filling and pie shell should be cooled.
In reference to the watery filling, do not put the sugar for
sweetening the cream filling into it while cooking. After remov
ing the filling from the heat, stir in the sugar. The heated filling
will melt the sugar.
ANSWER Shirley Hoover, Indiana, wanted Jell-0 salad
recipes. Thanks to Janet Martin, New Holland, for sending
recipes.
Lime Jell-0 Salad
16 large marshmallows
1 cup milk
3-ounce package lime Jell-0
6 ounces cream cheese
20-ounce can crushed pineapple
1 cup whipped cream
% cup salad dressing
Melt marshmallows in milk on top of double boiler. Pour
over Jell-0 and stir until dissolved. Add pineapples and cool.
Blend in whipped cream and salad dressing. Chill until firm.
1 small carton cottage cheese
20-ounce can pineapple, drained
15-ounce can fruit cocktail, drained
3-ounce package orange Jell-0 or preferred flavor
1 large container whipped cream topping
Sprinkle dry Jell-0 over cottage cheese. Add pineapple
and cocktail. Mix together. Add whipped topping.
ANSWER—Luci Lowe wanted a coffee crumb cake recipe
that appeared in the Family Circle magazine around
1935-1940. Thanks to Annette Huhn, Stroudsburg, who sent
a recipe that comes from her husband's grandmother. In
parentheses are the changes that Annette has used to adapt
to her tastes. It makes a very good moist unsweet cake.
White Crumb Cake
2'A cups flour
114 cups sugar
Vi cup lard (butter)
1 ’/a teaspoon baking powder (omit)
Rub all ingredients together. Add the following ingredients
and beat;
1 egg (2 eggs)
1 cup thick milk made by adding 1 tablespoon vinegar and
filling cup with milk
'A teaspoon baking soda
Save some crumbs to sprinkle on top of cake. Combine the
crumb and liquid ingredients and pour into cake pan. Sprinkle
with reserved crumbs. Bake at 350 degrees for 20 to 30
minutes or untH done.
Pumpkin Butter
Jell-0 Salad
Memorial
(Continued from Pag* B 6)
PICNIC POTATO
SALAD WITH DIJON
YOGURT DRESSING
6 servings
I‘A pounds small red potatoes
A cup plain lowfat yogurt
3 tablespoons Dijon Vinaigrette
dressing*
'A cup coarsely chopped red
onion
3 tablespoons chopped parsley
Scrub potatoes but do not peel;
cut into quarters. Place potatoes in
saucepan; coyer with cold water.
Bring to a boil. Reduce heat; cover
and simmer until tender, about 20
minutes. Drain; cool slightly.
Combine yogurt and Dijon vinai
grette. Pour half over potatoes,
stirring gendy to combine; cool 20
minutes. Gently stir in onion,
parsley andn remaining yogurt
mixture. Cover and chill 2 to 3
hours to allow flavors to blend.
♦Regular or reduced calorie
(lite) Dijon vinaigrette dressing
may be used.
PASTA SALAD
2 cups broccoli flowerets
2 cups cauliflower slices
8 ounces spiral pasta
1 cup sliced celery
1 cup frozen peas thawed
1 cup halved cherry tomatoes
1 4-ouncy can sliced pimento
1 clove garlic, minced 1
1 cup mayonnaise
1 tablespoon wine vinegar
1 teaspoon salt
'A teaspoon sweet basil
Black pepper to taste
Steam broccoli and cauliflower
four minutes. Submerge in cold
water to stop cooking.
Cook pasta as directed, drain,
submerge in ice water to stop
cooking. Drain and combine and
broccoli, cauliflower, celery,' peas
and tomatoes.
Puree the rest of ingredients and
pour over vegetable pasta mixture.
Refrigerate for four hours or over
night.
PERFECT
GRILLED BURGERS
Total preparation and cooking
time: 15 minutes
VA pounds lean ground beef
Salt and pepper (optional)
6 hamburger buns, split
Shape ground beef into six
'/> -inch thick patties.
Place patties on grid over med
ium coals. Grill .7 to 9 minutes or
until no longer pink and juices run
clear, turning once. Season with
sale and pepper, if desired, after
turning.
Serve grilled burgers on buns
with Basil Marinated Tomatoes,
Crisp & Spicy Cabbage Relish or
Mango Salsa, if desired. Makes 6
servings (serving size: 1 sand
wich).
Nutritional information per
serving: 288 calories; 25 g pro
tein; 11 g fat; 21 g carbohydrate;
3.3 mg iron; 268 mg sodium; 72
mg cholesterol.
ALMOND
VEGETABLE SLAW
8 servings
V, cup buttermilk
4 teaspoons ranch dressing mix
4 cups coarsely shredded cab
bage
V* cup thinly sliced, halved cu
cumber
'/> cup thinly sliced celery
Vt cup coarsely chopped red
bell pepper
'A cup coarsely chopped green
bell pepper
'/i cup sliced almonds, toasted
Combine buttermilk and dress
ing mix; cover and chill. Combine
cabbage, cucumber, celery, red
and green bell peppers; cover and
chill. Just before serving, add
dressing and almonds to vegeta
bles; loss lightly.