BS-Lancastar Farming, Saturday, Juna 25, 1994 ‘ (-v ••, -5 v wa - .0 pHJ /.v. \ c . 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 ceived 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 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 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 Oilier, 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 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. QUESTION L. Rapp, Easton, wants a recipe for Mont gomery Pie with a lemon bottom not molasses. QUESTION—L. Rapp, Easton, wants a recipe to can Hun garian wax peppers. QUESTION Crystal Brant, Red Hill, needs a recipe to freeze homemade coleslaw. May any type of coleslaw be fro zen or does it need to be a particular recipe? QUESTION Dorothy Wilson, Middletown, Del., would like a recipe for peanut butter pie. QUESTION Sarah Clark, Breezewood, would like a recipe to make brownies from cake mixes. QUESTION A Centre County reader would like a salsa recipe to can that uses tomatoes, peppers, and spices. Her family loves salsa on sandwiches. QUESTION —Cindy Stahl, Elm, would like recipes for sev eral variations of shoo-fly pie, especially lemon, chocolate, and coconut shoo-fly pies. QUESTION Deanna L. Cunfer, Lehighton, would like recipes for wheat and rye breads make in an automatic bread machine. QUESTION Phyllis Stauffer, Seven Valleys, is looking for a recipe for onion loaf, which can be sliced but is not a bread. QUESTION Sandy Bortner, Spring Grove, wants recipes for rolls with fillings such as nut, poppy seed, apricot peanut butter, jelly, cinnamon and sugar, which uses frozen bread loaves. ANSWER Beulah Beitzel, York, wanted a recipe for vin egar pie. Thanks to Fran Westfall, Spring Grove, who sent a recipe taken from a cookbook using mostly recipes from Arkansas. 2 cups boiling water 'A cup vinegar 1 cup sugar 3 tablespoons flour 3 eggs, separated '/> teaspoon salt 3 tablespoons sugar Beat egg yolks until thicken. Add 1 cup sugar, flour, and salt. Mix thoroughly. Add boiling water slowly, stirring con stantly. Add vinegar. Cover with meringue made of 3 egg whites and 3 tablespoons sugar. Bake in 325 degree oven for 20 mintues. This tastes like lemon meringue. Cook’s Question Comer Vinegar Pie Tomato Or ‘Tomahto’? LEBANON (Lebanon Co.) foods. People feared it was a poi- tom teave * of 166 P ,ant ’ eventually However you say it, the tomato is sonous plant, just like the deadly ‘ urnin B yellow, this pattern woiks one of the true summer treasures. nighuhaH* which is in the same lts WBy up plant “ loses ii There are hybrids and non-hybrids plant family. leaves. You could have Tomato (for those of you who like to save Fortunately for us, there were Scptoria s POt your own seeds), large ones, small some braver cultures who did use * The fruits develop small ones, tomatoes of every different the tomato in their cuisine roun <l water soaked spots. Eventu hutf. acid-flavored and mild-sweet Mediterranean cultures united fruits darkcn 8,1(1 rot - This is flavored, determinate and indeter- olive oil, basil, oregano, garlic Anthracn ose. mmatc. Some people grow their parsley, peppers and onions iii * Irrc B ular brown spots show tomatoes on trellises and other various combinations with the ing on lower leaves, eventually people let them sprawl. Some tomato. Mexico and the South- causin 8 *e lower leaves to fall prune their tomatoes during the west contributed the currently off - The stem end of the fruit may growing season and others don’t popular salsa, combining toma- become Payish green; blossoms There are few garden crops grown toes and chilies. or y° un B fruit m ay drop. This is that have as much variety of color. Not so lucky for the inmam are onc of 1,16 blights, either early or shape, size and method of the pests which have evolved with a^e ‘ growing. it. Take a good look at your plants . * Fusarium Wilt causes the Americans love their tomatoes, and well they should, for they ori ginated in the new world. It had a slower start in popularity than some of the other new world ANSWER—Jannelie Jonrs, Volga, W.V.’, wanted a recipe for elderberry pie that is not watery. Thanks to Edna Pickel, Felton, for sending a recipe. Elderberry Pie 3 cups elderberries 1 cup granulated sugar Vi cup brown sugar 3 tablespoons apple butter 3 tablespoons tapioca Dash salt 4 butter chips Mix together first six ingredients. Let set while making crust. Line a 9-inch and a 6-inch pie plate with pastry. Fill with elderberry mixture. Top with butter chips. Adjust top crust. Sprinkle with sugar. Bake at 400 degrees for 40 minutes. ANSWER —Sanda Sanger, Lebanon, wanted a recipe for chicken pot pie that uses potatoes has an ingredient. Thanks to a reader for sending several. 4 pounds chicken pieces 1 teaspoon salt 6 potatoes, cut in pieces 8 small carrots, whole 2 tablespoon parsley V 4 teaspoon poultry seasoning Dough: 2 cups flour Vi teaspoon salt 2 eggs 2 or 3 tablespoons water Cover chicken with water. Add salt and poultry seasoning. Cook until tender. When chicken is almost soft, add potatoes and carrots. To make dough, make a well in flour. Add the eggs and salt. Work into a stiff dough. Add water as needed. Roll out dough to Vi -inch thickness. Cut into 1 -inch squares and drop into boiling broth. Cook 20 minutes. Add parsley before serving. Deep Dish Chicken Pot Pie 3 cups cubed, cooked chicken Boil together: 2 cups peas 2 cups potatoes, diced 1 cup sliced carrots 1 tablespoon salt Put 2 cups chicken broth in pan. When boiling, add 4 tablespoons flour mixed with water to make paste as in mak ing gravy. Melt Vi cup butter; add 1 cup onions. Cook until soft. Mix together all ingredients. Line cake pan with pastry. Pcur all ingredients into it. Cut biscuits for top. Bake at 425 degrees for 30 to 35 minutes. Pastry: Cut % cups shortening into: 2 cups flour 2 teaspoons celery salt Add; 4 tablespoons water as needed. ANSWER L. Weaver, Ephrata, wanted a recipe for tomato sauce (similar to Hunt's) to can. Thanks to Sadie Stolt zfus, Kinzer, for sending a recipe. 3 peppers, chopped 2 onions, chopped 4 tablespoons vegetable oil 1 tablespoon garlic salt or powder 2 teaspoons salt 2 tablespoons chili powder 1 tablespoon oregano 3 quarts tomato juice 2 tablespoons sugar Dash pepper or red pepper Brown onion and pepper in oil, and add remaining ingre dients. Bring to a boil and simmer 20 minutes. Thicken with clear jel. Put in jars and cold pack 10 minutes. Makes 7 pints. to evaluate potential problems. Tomatoes arc also prone to a num ber of diseases. Look for the following; ■ Small brown spots on the bot- Chicken Pot Pie Canned Pizza Sauce leaves to yellow and droop. Fruit usually decays and drops. Brown ish liquid is found within the stem. • Mosaic Virus which will bunch or pucker young leaves. Stunted plants. Sometimes fr:it is mottled. If you feel you have a disease problem with your tomatoes and are not sure, bring a sample of your plant to the extension office. That way you can have it correctly identified and you will know how to deal with your specific prob lem. Rotate your tomato plants each year, look for disease resistant varieties, and work with clean tools and hands in your garden. The biggest insect problem you may find now is the tomato horn worm. You will know you have this problem when you discover 1/4 to 1/3 of your tomato plant has been consumed by something overnight. Look carefully throughout the foliage. The worn is camouflaged and sometimes is difficult to find. Once found, the remedy is quite simple. Just pick and destroy. If you find larvae and notice still, oblong white cocoons suspended from the body, it is safe to leave the worm there. Tht| cocoons are from a parasitic wasp that has fed on the worm. Nature has done your job for you. If thrf worm is not yet dead, it will be soon, and you will be releasing more beneficial wasps into the environment to continue to help you in the garden. The Extension Office has publi cations on growing, harvesting, and preserving tomatoes. Come in to pick up those of interest to you. • Plant Clinics And Horticulture Problems LEBANON (Lebanon Co.) Good News for folks who can’t get to the Extension office during regular office hours. Thanks to the willingness and interest of our Master Gardeners, there will be folks on duty from 9to 11 a.m. on Saturday mornings from June 11 through July 23 at the Extension Office in the Agricultural Center at 2120 Cornwall Road, Lebanon. You can bring samples of problem plant materials for diagnosis or you can call to speak with a Mas ter Gardener. The extension will try this new service for 6 weeks to see if it is a service you find help ful. There will not be anyone in the office on the July 2 holiday weekend.
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