88-Lancastsr Farming, Saturday, June 11, 1994
H Cook’s
Question
syijfcT Comer
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 aq 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 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 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 Klmg House Restaurant at Kitchen Kettle Village.
QUESTION Jannelle Jonrs, Volga, W.V., would like a
recipe for elderberry pie that is not watery.
QUESTION N E.K of Lebanon would like a recipe for
both strawberry and apricot jellies that are made with fruit and
sugar but no thickeners
QUESTION —A York County reader would like a recipe for
poultry stuffing made from crackers instead of bread.
QUESTION Joanne Diller, Dillsburg, would like a candy
roll recipe called Chacona Candy Roll. Her mother made it at
Christmas. Joanne remembers that her mother cooked a mix
ture of brown sugar, dates, and nuts, formed into a roll,
wrapped in a cloth, and refrigerated before slicing so good!
QUESTION Shirley A. Womer, Hiddleburg, would like a
salsa recipe to can in small jelly jars for Christmas gifts.
QUESTION —Sanda Sanger, Lebanon, wants a recipe for
chicken pot pie that uses potatoes has an ingredient.
QUESTION Sandra Sanger, Lebanon, wants a recipe
for glaze to serve on a ham slice.
QUESTION —Denise Fletcher, Trumansburg, N.Y., would
like a recipe for Kentucky Derby Pie.
ANSWER For the Lititz reader who was having trouble
with hull peas turning a dull green after freezing, Emma Leid.
Orrstown, said make sure the peas are planted in early spring
as soon as the ground can be worked (first week in March is
not too early). If you are picking peas for several hours, do not
let them set but spread them out where it is cool. Pick just
before pods are tight full. After blanching, submerse in cold
water to cool faster. Freeze immediately. Water used in
blanching can be cooled and added to peas.
Eunice Lehman, Aaronsburg, suggests the blanching time
may have been wrong. Peas should be blanched I ' h minutes.
Another method the Lehmans found to be satisfactory was to
put raw peas in freezer containers, fill with water, and freeze.
Peas are very fresh tasting this way.
ANSWER Lavema Campbell, Benton, was searching
for a dill pickle recipe using an open crock method. Thanks to
Mary M Davis, Edensburg, for sending a recipe
Brine for 4 gallon crock
1 pound salt
1 pint vinegar
2 gallons water
Layer clean grape leaves on bottom of clean sterilized
crock Put a layer of fresh dill on grape leaves and V 4 ounce
fresh mixed pickling spice and chopped garlic, if desired. Fill
crock with fresh picked and washed cucumbers. Cover with
dill, spices, garlic, and grape leaves. Add brine—do not heat
brine. Cover with plate large enough to cover top of contents.
Crock Dill Pickles
Put jar of water or other.Wfcight Off plate to hold ft down. K#B|J
in warm place (80 to 90 degrees) to ferment for loto 14 days.
Remove any scum that forms.
When fermentation stops, store in a cold cellar. Should be
ready for use in one month. May be placed in sterilized jars.
After packing in jars, add fresh dill and spices. Heat brine from
crock or prepare fresh using same formula. Heat brine to boil
ing and cool to about 160 degrees. Pour on cucumbers, seal,
and store.
ANSWER For the reader who wanted mushroom
recipes, here are several from Betty Light, Lebanon; Sarah
Clark, Breezewood, and others.
Crab-Stuffed Mushrooms
3 dozen large whole fresh mushrooms
7 ounces crab meat, drained, flaked, and cartilage
removed
1 tablespoon snipped parsley
1 tablespoon chopped canned pimiento
1 teaspoon chopped capers
'/«teaspoon dry mustard
'A cup mayonnaise or salad dressing
Wash and dry mushrooms. With a sharp knife remove
stems from mushrooms. (Save stems for another,recipe).
Combine crab meat, parsley, pimiento. and cakes. Blend dry
mustard into mayonnaise, toss with crab mixture. Fill each
mushroom crown with about 2 tablespoons crab meat.
Bake at 375 degrees until hot about Bto 10 minutes. Makes
36 appetizers.
Cream of Mushroom Soup
'A pound mushrooms, thinly sliced
2 slices onion
3 tablespoons flour
Salt and pepper
3 chicken bouillon cubes
Vi cup butter
3 cups milk
Chopped parsley
Put mushrooms in kettle with 2 cups boiling water, the
bouillon cubes and onion. Bring to boil and simmer, covered,
20 minutes. Melt butter in saucepan and blend in flour. Gradu
ally add milk and cook, stirring, until slightly thickened. Add to
mushrooms and season to taste with salt and pepper.
Sprinkle with parsley. Makes about I'A quarts.
Mushroom Florentine
1 pound mushrooms
Vi cup butter, melted
2 10-ounce packages frozen spinach, cooked and well
drained
3 teaspoons butter, melted
1 cup shredded Cheddar cheese
Garlic salt, to taste
Saute mushrooms in % cup butter in 10-inch casserole,
place spinach on bottom: dribble 3 teaspoons of melted butter
on spinach. Sprinkle one half of cheese on spinach; then
place mushrooms on top and sprinkle remainder of cheese on
mushrooms. Sprinkle with garlic salt. Bake at 350 degrees for
25 mmtues.
Serves 6.
Marinated Mushrooms
2 pounds fresh mushrooms
Vi cup lemon juice
1 cup salad oil
3 medium onions,Hhmly sliced
3 teaspoons salt
Vi teaspoon pepper
2 teaspoons sugar
1 teaspoon dry mustard
1 teaspoon thyme
'A teaspoon oregano
1 teaspoon basil
Combine all ingredients and cook for sto 10 minutes over
medium heat Cool. Cover and refrigerate overnight. Great
hot or cold
Mushroom Cakes
1 pint fresh mushrooms, chopped
'/« cup whole onions, finely diced
Vi cup celery, finely diced
’/. cup carrots, finely diced
Vicup green pepper, finely diced
1 tablespoon plus I'A teaspoons butter
1 cup plus 1 tablespoon bread crumbs
2 ounces provolone cheese, shredded
'A cup sour cream
1 egg, beaten
Vi cup Parmesan cheese
Oil
Saute vegetables in butter until tender. Dram off excess li
quid and chill. Blend the next five ingredients into the chilled
vegetables. Portion mixture with 3 A cup measurer and shape
into patties. Coat with bread crumbs. Heat a small amount of
oil in a skillet and brown mushroom cakes well on each side
(approximately 3 to 4 minutes on each side). Serve with
desired sauce such as Dijon cream or cheese sauce, and
garnish.
Dairy
(Continued from Pago 86)
BLACK WALNUT ICING
I cup fine black walnuts
1 cup sour cream
I cup sugar
Cook together all ingredients
until slightly thickened. Let cool,
then beat with spoon for two
minutes. May be kept in
refrigerator.
This is an old recipe handed
down from my mother’s side of the
family. This is a must for holidays
and special days good on
sponge cake, white or yellow cake.
I have seen my mother eat it with a
spoon it is so good.
Mrs. Calvin L. Cassel
Duncannon
CHEESE PIE
Blend together:
2 8-ouncc packages cream
chccsc
'/] cup butter
Add:
IVi cups sugar
3 tablespoons flour
3 tablespoons cornstarch
Beat and add 3 tablespoons
fresh lemon juice (no substitution)
3 tablespoons vanilla
4 eggs
Fold in:
1 pint sour cream
1 pound ricotta cheese
Crust:
VA cup graham cracker crumbs
I teaspoon cinnamon
'A cup butter
Spread crust mixture in bottom
of springform pan. Fill with cream
cheese mixture. Bake at 3SO
degrees for one hour or until set.
Turn off oven, but let cake remain
in oven for one more hours.
This cheese pie is delicious and
makes about 12 to 16 servings. Top
it with pie filling. I usually use the
strawberry, which everyone
enjoys.
We were dairy farmers and I
retired and we still sell hay and
make hay. We both are in our 69th
year, and are busy gardening, tak
ing care of our lawns, trimming,
and whatever else there is to to do.
We still have our big meals at
noon as my husband usually has
someone to help pul the hay in.
So it's a busy schedule when
haying season is on. I do hope we
have a dry summer as the past two
years, it'sheen very wet and trying
to get the hay in between the rain
drops. Everyone wants good dry
hay without any mold in the hay.
Enjoy reading the Lancaster
Farming especially the section
which involves the women.
Stephanie Litwen
Little Falls, N.Y.
JELL-0 CHEESE SALAD
3 ounces lemon Jell-0
3 ounces lime Jell-0
8 ounces cream cheese, softened
17 ounces crushed pineapple
17 ounces fruit cocktail
1 pint vanilla ice cream,
softened
Mix Jell-0 with two cups boil
ing water. Cut cream cheese in
small pieces and stir into Jell-O.
Add fruits and juice and stir.
Add ice cream. Stir well and
refrigerate.
My husband and I have received
Lancaster Fanning for many
years. Although we do not live on a
farm, we enjoy Lancaster Farm
ing very much and look forward to
eash issue.
/ love to cook and bake and
enjoy all the delicious recipes from
~Jyour readers.
We hve a family of five children
(all grown up now) and have seven
grandchildren.
. Norma Van Horn
Middleburg
(Turn to P«a* B 9)