BS-Lancaster Farming, Saturday, Juna 4, 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 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 Kring, Johnstown, would like a
recipe for Oriental muffins, a spicy muffin with a brown sugar
bottom.
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 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 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.
QUESTION Patricia Potter, Middleburg, would like a
recipe for blueberry dessert that has graham crackers for the
crust and blueberry filling on top.
QUESTION Elfrieda Sames, Coopersburg, would like
the recipe for rhubarb cake that appeared in this paper about
a year ago. Does anyone know which recipe she is referring to
and did you clip it? If so, please send the recipe.
QUESTION Ann Lincoln, Genesee, lost her Insterella
Mozzarella Cheese recipe that she made from her sweet
Jersey milk. Does anyone have the recipe?
QUESTION—Mrs. Donald Hill, Apalachin, N.Y., would like
recipes for strawberry-rhubarb French toast, rhubarb bar
beque shortribs, and raspberry rhubarb mousse such as that
served at Kling House Restaurant at Kitchen Kettle Village.
QUESTION Jannelle Jonrs, Volga, W.V., would like a
recipe for elderberry pie that is not watery.
ANSWER Grace Hornbaker, Shippensburg, wanted the
recipe for Homemade Lemonade by Lynn that was previously
published in this paper. Here it is.
Lynn’s Lemonade
4 lemons
1 quart water
V* cup sugar
Ice
Wash lemons thoroughly. Slice V* -inch and place in bowl.
Pour sugar on top. Let set 3 to 4 hours, mixing sugar and
lemons occasionally to make more juice. Add 1 quart water,
squeeze lemons slices, remove slices, and strain. Add ice
cubes to chill.
For freezing a concentrate, add only one or two cups water
and freeze. Add remaining water when ready to serve.
ANSWER Karen Yourga, Hermitage, wanted a recipe
for salmon steaks. Thanks to Betty Light, Lebanon, for send
ing a recipe.
2 salmon steaks, V* -inch thick
Garlic powder
- Ground pepper
Onion powder
Sprinkle steaks with garlic powder, pepper, and onion.
Bake at 350 degrees for 25 minutes, turning once after 12
minutes. Cover with dill sauce before serving.
Dill sauce:
8 ounces half and half
4 ounces shredded sharp Cheddar cheese
'A cup butter
Dill weed
Cornstarch
Combine half and half, cheese, and butter. Sprinkle gener
ously with dill weed and add cornstarch to thicken. Bring to a
slow, rolling boil.
Cook’s
Question
Comer
Salmon Steaks
ANSWER —Robin Svec, White Hall, Md., wanted jam and
preserve recipes similar to Polaner’s All Fruit, which is
sweetened only with fruit juice concentrate. Thanks to Holly
Steinruck, Benton, for sending a recipe.
Strawberry Fruit Spread
4 cups prepared fruit
2 12-ounce cans frozen concentrated, sweetened white
grape juice, thawed
1 box Sure-Jell for lower sugar recipes
'A teaspoon butter
Stem and thoroughly crush strawberries, 1 cup at a time.
Measure 4 cups into an 8-quart deep saucepot. Stir in juice
concentrate. Prepare jars, keep lids hot. Stir Sure-Jell gradu
ally into fruit in saucepot. Add butter. Bring mixture to a full roll
ing boil on high heat, stirring constantly. Boil exactly 20
minutes, stirring constantly. Remove from heat. Skim off any
foam with a metal spoon. Ladle quickly into jars, filling to with
in % -inch of top. Wipe and cover. Invert jars 5 minutes, then
turn upright or use the water bath method.
Note: Sets slowly, allow one week.
ANSWER Linda Beiler wanted recipes for yeast fruit
breads. Thanks to Betty Light, Lebanon, for sending recipes.
White Bread With Variations
2 packages active dry or compressed yeast
I'A cups warm water
I'A cups milk, scalded
V* cup sugar
IVi teaspoons salt
3 tablespoons shortening
7 cups flour, approximately
Dissolve yeast in water. Add sugar, salt, and shortening to
milk; let cool to lukewarm. Combine with yeast. Add 4 cups
flour, beating until smooth, then work in about 3 cups more
flour. At this stage the dough is somewhat sticky and rough
looking. Turn out on a lightly floured board and knead until
smooth and elastic, Bto 10 minutes. Form into a ball and set in
a large, greased bowl. Grease the top of the dough and cover
the bowl with cloth. Let rise until doubled in bulk, about 1 to
1 'A -hours. Test by pressing finger deeply into dough; if inden
tation remains, the dough has risen sufficiently. Punch down,
let rest 10 minutes, then cut in half and shape into 2 loaves.
Place in greased pans, about 9x5 inches. Brush tops with
melted fat and cover with clean towel. Again let rise until
doubled, about 50 minutes. Bake at 425 degrees for 40 to 45
minutes, or until browned. Remove from pans at once; let cool
on racks away from draft.
Apricot; Use 1 cup juice drained from cooked dried apricots
in place of 1 cup milk or water in the recipe, then add 2 cups
cooked apricots, cut fine, to dough.
Orange; Add 1 tablespoon grated orange rind, 'A cup
sugar, 1 cup chopped candied orange peel to dough.
Prune or raisin: Replace 'A cup milk or water with 2 beaten
eggs and add 1 to 2 cups chopped cooked prunes or raisins.
ANSWER R. Wenger, Dayton, Va., wanted some
cheese ball recipes. Thanks to M. Zimmerman, New Holland:
Betty Light, Lebanon; Lois Matter, Millersburg; Sarah Clark,
Breezewood, and others for sending recipes.
2 cups grated cheese
1 teaspoon onion or chives
'A cup chopped nuts, divided
1 teaspoon Worcestershire sauce
8-ounces cream cheese
Mix ingredients together except half of the nuts. Shape into
a ball by using your hands. Roll the ball in the remaining nuts.
Cover and chill to blend flavors. Serve at room temperature
with crackers.
3 eggs
3 tablespoons sugar
3 tablespoons vinegar
Cook together eggs, sugar, and vinegar until thickened
Add:
3 8-ounce packages cream cheese with pimento
One small onion, grated
Mix well. Form into two balls. Serve with crackers. May roll
in parsley flakes or bacon bits.
Cheese Ball Or Log
8 ounces sharp Cheddar cheese
8 ounces cream cheese
8 ounces soft cheese spread, sharp or Cheddar
Bring cheese to room temperature. Beat Cheddar cheese
with dough hooks and gradually add cream cheese. Add soft
cheese spread until well mixed. Put on wax paper and freeze
until firm enough to handle, about 20 minutes. Shape into ball
or log. Roll in chopped walnuts and garnish with marachino
cheeries or parsley.
Mystery Cheese Ball
Makes 3 to 5 balls
Let set at room temperature and whirl in the electric mixer:
2 pounds Old English cheese
5 ounce jar blue cheese spread
8 ounce package cream cheese
Mix, then roll 3 to 4 large balls. Roll each ball in chopped
walnuts or pecans. Refrigerate or freeze.
Cheese Ball
Cheese Balls
(Turn to Pago B 9)
Recipe
(Continued from Page B 7)
CHIVE AND DILL BATTER
BREAD
'A cup warm water
2 tablespoons sugar
1 tablespoon yeast
2 cups low-fat cottage cheese
'A cup chopped chives or onions
1 tablespoon heaping dill weed
or seeds
2 eggs
2 teaspoon salt
'A teaspoon baking soda
4 cups flour (can use 1 cup
whole wheat and 3 cups all
purpose)
Dissolve sugar and yeast in
warm water using a large bowl.
Heat cottage cheese slightly in a
saucepan; add chives, dill, eggs,
salt, baking soda, and flour.
Remove from heat.
Combine cheese mixture with
yeast mixture, and blend well.
Cover and lei rise l'/> hours on
counter or all day in refrigerator.
Stir down and pour into 2
greased bread pans. Let rise until
doubled. Bake 30 to 35 minutes
until browned and crusty at 350
degrees.
Julianne Medaglia
Birdsboro
CHEEZY CAULIFLOWER
1 large head cauliflower
'/< cup butter, melted
14 cup diced onion
114 cups shredded cheddar
cheese
1 cup sour cream
'/< teaspoon salt
14 cup seasoned bread crumbs
2 tablespoons melted butter
Break cauliflower into good
sized sections and drop into boil
ing water for 10 mihutes, drain
well. Combine cauliflower, butter,
onion, chcddar, and sour cream
and salt. Spoon into 114 quart cas
serole. Toss bread crumbs and 2
tablespoons butter and sprinkle
over casserole. Dust with paprika.
Bake at 350 degrees for 30 minutes
or until heated thoroughly. Enjoy!
My husband Don and / live on a
20-acre farm.
Audrey Nemeth
Mount Vernon, Maine
CRUNCHY POTATO BALLS
2 cups stiff mashed potatoes
2 cups finely chopped fully
cooked ham
1 cup shredded Cheddar or Swiss
cheese
'A cup mayonnaise
I egg, beaten
I teaspoon prepared mustard
'A teaspoon pepper
2-4 tablespoons all-purpose
flour
VA cup crushed com flakes
’ In a bowl, combine potatoes,
ham, cheese, mayonnaise, egg,
mustard, and pepper, mix well.
Add enough flour to make a stiff
mixture. Chili. Shape into 1-inch
balls; roll in cornflakes. Place on a
greased baking sheet. Bake at 350
degrees for 25 to 30 minutes. Serve
hot. Yield: about 6 dozen.
We are in partnership in dairy
with my husband's family. We
have three boys, Darryl, 7; Brian,
4; and Anthony, 3'A months.
Linda Zimmerman
DELICIOUS CASSEROLE
2 cups cubed cheese
2 cups uncooked macaroni
2 cups milk
2 cans creamed soups (any kind)
2 cups meat of your choice
Mix together ingredients and
bake at 350 degrees for one hour.
Donna Bollinger
Lititz
Lititz