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18-Lancaster Farming. Saturday. July 9, 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 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.