Bl 18-Lancaster Farming. Saturday. July 9, 1994 , "v ••••. ‘• 5 ‘ ,v <> v v*a :A’o <y?s 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* celve 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— 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 —A York County reader would like a recipe for poultry stuffing made from crackers instead of bread. 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. QUESTION—John Oleyar, Bradenville, wants a recipe to make old-time cheese that uses junket tablets. His mom made it. She put the ingredients through a cheesec'oth with a weight on it. It was a semi-hard cheese that ta&te great. QUESTION—Edna Mortimer, Conestoga, would like a no knead bread recipe. ANSWER For Sandra Sanger who requested recipes for glazes for ham slices, here are several from Beverly Hoover, Thomasville Cumberland Sauce 1 cup red currant or apple jelly '/« cup orange juice % cup lemon juice ’/«cup red wine or apple juice 2 tablespoons honey 1 tablespoon cornstarch' Combine all ingredients in medium saucepan. Cook over medium heat until thickened, stirring often. Cherry Almond Ham Glaze 12 ounces cherry preserves Vi cup vinegar 2 tablespoons corn syrup % teaspoon ground cinnamon % teaspoon ground cloves '/«teaspoon ground nutmeg Vi cup slivered almonds 3 tablespoons water Combine all ingredients except almonds and water in a saucepan. Bring to a boil. Reduce heat. Simmer 2 minutes, stirring often. Stir in almonds. About 15 minutes before ham is done, spoon Vi to Vi cup glaze over ham. Repeat if desired. Stir water into remaining glaze; heat throughly and serve with ham. Yield: about IVicups glaze. ANSWER Cindy Stahl, Elm, wanted recipes for several variations of shoo-fly pie, especially lemon, chocolate, and coconut shoo-fly pies. Thanks to Elizabeth Seibert, Freder icksburg, Floy Baker, Mohnton; and to Ethel Barnes, Man heim, for sending several recipe varieties of shoo-fly pie. Lemon Shoo-Fly Pie Crumbs: 3 cups flour 1 cup sugar 1 cup shortening 1 teaspoon baking soda Mix flour, sugar, shortening, and baking soda together to make crumbs. Filling: Juice and rind of 2 lemons 1 egg, beaten 1 cup sugar 4 tablespoons flour Mix together juice, egg, sugar, and flour. Beat in: I'A cups hot water Pour mixture into two unbaked pie crusts. Sprinkle crumbs on top. Bake at 350 degrees for 30 minutes. Cook’s Question Corner Peachy Recipes PEACH PUDDING Beat egg white until fluffy, and 3 egg yolks ’ add to batter. Then add vanilla. % cup butter Grease and flour 9-inch by 2 cups granulated sugar 13-inchcakepan.Placepeeledand Cream together ingredients, sliced peaches on bottom of pan. then add: Pour batter over top of peaches and 1 cup milk 2'/] cups flour 2 teaspoons baking powder Chocolate Shoo-Fly Pie Stir V* teaspoon baking soda into a small amount of boiling water. Stir in: I'A cups chocolate syrup 1 teaspoon vanilla Crumbs: 1 cup flour ' Vi cup sugar 'A cup shortening % teaspoon baking soda Make crumbs and set aside 'A cup of the crumbs add the remaining crumbs to the liquid mixture. Pour the liquid mixture into a 9-inch unbaked pie shell. Sprinkle the 'A cup of crumbs on top. Sprinkle a bit of cinnamon on top if desired. Bake at 375 degrees for 45 minutes. 1 cup flour % cup dark brown sugar 1 cup syrup 1 cup hot water 1 tablespoon shortening 1 cup coconut 1 egg, slightly beaten 1 teaspoon baking soda 9-inch unbaked pie crust Mix together flour, dark brown sugar, shortening and coco nut to form crumbs. Reserved cup of this mixture for topping. In another bowl, mix egg, syrup, and hot water. Add to dry mixture. Dissolve baking soda in remaining'/*cup hot water and add to mixture. Pour into unbaked pie shell. Sprinkle with remaining crumbs. Bake at 375 degrees for 35 minutes. ANSWER Shirley A. Womer, Hiodleburg, wanted a sal sa recipe to can in small jelly jars for Christmas gifts. A Centre County reader also wanted a salsa recipe to use on sandwi ches. Thanks to Laurie Donaldson, Steviartstown; Maureen Mutter, Latrobe: Mary Davis, Ebensburg; and others for send ing recipes. Salsa 12 tomatoes, skinned and broken apart Chop: 4 green peppers 3 cloves garlic 3 medium onions 4 hot peppers Add: 1 tablespoon salt 1 tablespoon basil Vi tablespoon cumin V 4 cup vinegar Cook one hour, simmering. After 45 minutes, add 1 large can tomato paste. Cool 15 minutes more. Put into hot jars and can. 7 pounds tomatoes, peeled and chopped 1-2 pounds chopped peppers, hot or hot and sweet combined 1 pound onions, chopped 1 cup vinegar OR 'A cup bottled lemon juice 1 tablespoon salt 'A teaspoon pepper Drain some juice from tomatoes. Combine ingredients in a large kettle. Bring to a boil and simmer 10 minutes. Fill jars, leaving '/a -inch headspace. Adjust lids and process in hot water canner, for pints, 20 minutes. Salsa Recipe 4 cups peeled, cored, chopped tomatoes 2 cups seeded, chopped green peppers 1 cup seeded, chopped hot peppers 3 A cup chopped onion V/a teaspoon salt 2 cloves garlic, minced 1 '/a cups cider vinegar Few pinches cilantro, optional Combine all ingredients in large saucepan. Bring to a boil. Reduce heat and simmer 20 minutes. Pour hot into hot jars, leave 'A -inch at top. Cap and boil in water bath for 30 minutes. Makes 6 half-pints. (Continued from Pago B 6) bake at 375 degrees until brown (approximately 30 minutes). Cathy Christ Coconut Shoo-Fly Pie Salsa (Turn to Pagt B 9) PEACH SPREAD 4 cups chopped (peeled and pit ted) peaches Two 12-ounce cans of concen trated white grape juice 1 box Sure Jell for low-sugar recipes 'A teaspoon butter Mix peaches and grape juice concentrate in large kettle. Stir in Sure Jell gradually. Add butter. Bring to full rolling boil on high heat Boil exactly 20 minutes, stir ring constantly. Take off heat, stir and skim foam. Ladle into sterilized jars and seal. Makes 4 cups. PEACH CREAM CHEESE PIE Three 9-inch baked pie crusts l'/a package (12 ounces) cream cheese, softened 1 can sweetened condensed milk 8-ounces of whipped cream topping 1 quart peaches, canned or fresh Blend together cream cheese and milk until smooth. Fold in whipped cream topping. Spread a thin layer on bottoms of pie crusts. Arrange sliced, well-drained peaches on it Top with remaining cream cheese mixture. If desired, garnish with peaches. Mary Peachey McAlisterville PEACH COBBLER l'/i teaspoon cornstarch or Clear gel 'A teaspoon ground nutmeg 'A cup brown sugar '/> cup water 4 cups peaches, sliced 1 tablespoon lemon juice 1 tablespoon butter Biscuit dough* Combine cornstarch, nutmeg, brown sugar, and water in a sauce pan. Cook until thick. Add sliced peaches, lemon juice, and butter. Cook until peaches are hot (about 5 minutes). Pour mixture into a 8-inch round cake pan. Spoon bis cuit dough into a 8-inch round cake pan. Spoon biscuit dough on top of hot peaches in six mounds. Bake in preheated 400 degree oven for 20 to 23 minutes. ’Biscuit dough: Sift together 1 cup flour, 2 tablespoons sugar, 114 teaspoon baking powder, and V* teaspoon salt Cut in V* cup butter until mix ture resembles coarse crumbs. Combine'/ cup milk and 1 slightly beaten egg. Add all at once to dry crumbs and stir until just moist. Spoon on top of hot fruit filling. PEACH-GLAZED SPARERIBS 3 pounds spareribs, separated 1 bay leaf 1 pound fresh peaches, peeled, pitted, and cut into chunks 1 tablespoon honey % teaspoon minced ginger root 1 clove garlic, minced 'A teaspoon vinegar Dash cayenne pepper Place ribs in S-quart pot with bay leaf and enough water to cov er. Bring to a boil. Reduce heat and simmer 5 minutes. Drain spareribs and lay them on rack in a 14x10x2-inch roasting pan. Pre heat oven to 330 degrees. Puree peaches in food processor until smooth. Transfer to a saucepan and bring to a boil. Stir in remain ing ingredients. Roast ribs for 20 minutes. Brush with peach mixture and continue roasting for another 20 minutes, brushing frequently with peach mixture and turning ribs occasionally.
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