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 BASE, 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.
i
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—A York County reader would like a recipe for
poultry stuffing made from crackers instead of bread.
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 cheesecloth with a
weight on it. It was a semi-hard cheese that tasted great.
QUESTION —Edna Mortimer, Conestoga, would like a no
knead bread recipe.
QUESTION—Nancy Mayer, Dalton, is looking for recipes
to make large quantities of homemade cake mix, cookie mix,
and quick bread mix that can be made ahead of time and kept
on the shelf until ready to use.
ANSWER Mrs. Donald Hill, Apalachin, N.Y., wanted
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.
Although these are not the recipes requested, here are sever
al similar ones from the Kitchen Kettle Village, Route 340,
Intercourse, PA 17534, Rhubarb Recipe Cookbook that can
be purchased for $3 by mail.
Strawberry-Rhubarb Sauce
Vi pound rhubarb, cut into Vi -inch pieces
Vi pound sliced fresh strawberries
Vi cup sugar
% teaspoon cinnamon
Pinch salt
1 tablespoon cornstarch, dissolved in 2 tablespoons water
Cook rhubarb, strawberries, sugar, cinnamon, and salt
until soft. Add cornstarch and cook until thickened. Use as is
or on top of French toast.
Rhubarb-Honey Sauce
Vi pound rhubarb, diced
% cup frozen apple juice concentrate
2 tablespoons honey
% teaspoon nutmeg
2 tablespoons water
1 teaspoon cornstarch
Cook rhubarb, apple concentrate, honey, and nutmeg until
saucey. Combine cornstarch and water; add to rhubarb; sim
mer one minute.
Brush over shortribs last 15 minutes of baking and grill
according to directions for spareribs.
'/> cup sugar
1 package unflavored gelatin
1 teaspoon orange peel
2 cups rhubarb, diced
y, cup whipping cream, whipped until stiff
Combine sugar and gelatin. Stir in water and orange. Cook
over low heat until gelatin is dissolved. Add rhubarb; reduce
heat; simmer until rhubarb is soft.
Puree mixture and cool until starting to set. Fold in whipped
cream. Garnish with strips of orange peel.
Cook’s
Question
Comer
Rhubarb Mousse
Garden’s Bounty
(Continued from Pege B 6)
MUSHROOM CRUST
QUICHE
'A pound mushrooms, coarsely
chopped
'A cup crushed salline crackers
V* cup green onions, chopped
5 tablespoons bu(ter
2 cups shredded cheddar or
Swiss cheese
3 eggs
1 cup cottage cheese
'/«teaspoon cayenne pepper
'A teaspoon paprika
Saute mushrooms in medium
frying pan in 3 tablespoons butter
until limp. Stir in crackers and turn
into a well-buttered 9-inch pie pan.
Press evenly. Saute the onions in
remaining 2 tablespoons butter
• until limp. Spread over mushroom
pie crust. Sprinkle with shredded
cheese, eggs, and cayenne until
smooth. Pour into crust and
sprinkle with paprika.
Bake in a 350 degree oven until
a knife comes out clean (20 to 25
minutes). Let stand 10 to 15
minutes before serving.
June Unruh
Adamstown
ANSWER Mary Martin, Annville, wanted a recipe for
Moravian pie. Thanks to a Shippensburg reader for the follow
ing recipe.
Moravian Pie
'A cup granulated sugar
1 cup coconut
3 heaping tablespoons flour
1 cup molasses
2 cups milk
Mix together and put in unbaked pie shell. Bake at 350-375
degrees until set in center.
ANSWER Deanna L. Cunfer, Lehighton, wanted
recipes for wheat and rye breads to make in an automatic
bread machine. Thanks to Beverly Hoover, Thomasville, for
sending a recipe.
Buttermilk Wheat Bread
V/z cups buttermilk
VA tablespoon butter
2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
'A cup whole wheat flour
1 package active dry yeast
Place all ingredients in order given in bread machine pan.
Select white bread setting. Bake according to machine
directions.
QAWw
&£■ Societies %
York Society 26
York County Farm Women 26 There were 13 members
met at Alice’s Restaurant, Robin- present,
hood Drive, fitters, for luncheon The group brought articles for
June 14. The business meeting show and tell,
was held at Yocumtown £hurch. The Farm Women’s County
Athena Beshore conducted the Fair will be held July 27 at the 4-H
business meeting and Martha Hus- Center at Bair from 4to 8 p.m.
ton was hostess. Mary Lantz was The next meeting will be July
in charge of the program. 12 at Alice’s Restaurant.
ADSf
£ PAY OFF! M
ASPARAGUS CASSEROLE
4 slices bread
3 eggs, beaten
2 cups milk
'A teaspoon salt
2 cups Velveeta cheese
3 cups asparagus, chopped and
cooked
In a square casserole, place the
bread. Pour beaten eggs combined
with milk and salt on top.
Bake at 300 degrees for 10 to 15
minutes. Remove from oven and
put asparagus on top. Sprinkle
cheese over it and put casserole
into oven until cheese is melted.
This is a favorite casserole in
our family. lam 11 years old and I
love to help my mother bake. My
parents’ names are Amos and
Lydia King. I have four bi others,
Gideon, 8; Mervin, 6; Benjamin, 4;
and Eli, 1. We have 44 cows; 3
have to be outside because we
don’t have a place for all the cows.
We also have a dog, 3 cats, 3 mis
chievious kittens, 8 mules, 2 driv
ing horses. My grandparents, 4
uncles live near to us.
Katie Mae King
Drumore
FROZEN COLE SLAW
Mix together;
1 head grated cabbage
1 teaspoon salt
Let set for one hour. Add:
1 grated carrot
1 green pepper
1 red pepper
Make dressing from following
ingredients;
1 cup vinegar
/* cup water
1 teaspoon celery seed
2 cups sugar
Boil one minute and cool. Add
to cabbage mixture. Spoon into
plastic containers and freeze until
ready to use.
Pam Mummert
Glen Rock
CABBAGE CASSEROLE
1 large head cabbage, shredded
1 onion, chopped
6 tablespoons butter, divided
1 can condensed cream of
mushroom soup, undiluted
8 ounces yellow American or
cheddar cheese, shredded
Salt and pepper, to taste
'/< cup dry bread crumbs
Cook cabbage in boiling salted
water until tender; drain thorough
ly. In a large skillet, saute onion in
S tablespoons butter until tender.
Add soup and mix well. Add
cheese; heat and stir. Remove from
the heat. Stir in cabbage, salt, and
pepper. Transfer to an ungreased
2-quart baking dish. In a small
skillet, melt remaining butter.
Cook and stir crumbs in butter
until lightly browned. Sprinkle
over casserole. Bake uncovered at
350 degrees for 20 to 30 minutes.
Serves 6 to 8.
COPPER PENNY SALAD
2 pounds sliced carrots
V* cup sugar
% cup cider vinegar
V.i teaspoon pepper
1 teaspoon salt
1 medium onion, chopped fine
1 pound mushrooms, sliced or 2
small cans sliced
1 large green pepper, chopped
2 ribs celery chopped
1 can tomato soup
1 cup oil
1 teaspoon dry mustard
Cook carrots until tender. Drain
and cool. Mix soup, sugar, oil, vin
egar, mustard, pepper, and salt in
large bowl. Mix until all is blended
smooth.
Place carrots, green peppers,
onions, mushrooms, and celery in
soup mixture.
Refrigerate. Better if made the
day before serving. Keeps about
two weeks in refrigerator or may
be frozen.
Sarah Clark
Breezewood
HERBED VEGETABLE
COMBO
2 tablespoons water
1 cup zucchini squash, thinly
sliced
IVi cups yellow squash, thinly
sliced
'A cup green pepper, cut into
2-inch strips
'A cup celery, cut into 2-inch
strips
A cup chopped onion
A teaspoon caraway seed
'/« teaspoon garlic powder
1 medium tomato, cut into 8
wedges
Heat water in a large skillet.
Add squash, green pepper, celery,
and onion. Cover and cook over
moderate heat until vegetables are
lender-crisp (about 4 minutes).
Sprinkle seasonings over veget
ables. Top with tomato wedges.
Cover and cook over low heal until
tomato wedges are just heated
(about 2 minutes). Makes 4
servings.