BB*lancMtsr Firming. Saturday, August 13 1994
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 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 Nancy Kring, Johnstown, would like a
recipe for Oriental muffins, a spicy muffin with a brown sugar
bottom. If we do not receive an answer to this request within
two weeks, we will assume our readers do not know the
answer and drop the request.
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 Lancaster County reader would like a
recipe for pepper jelly made with Karo or white corn syrup.
QUESTION A Lititz reader would like recipes using oat
bran.
QUESTION Linda Funk of Mercersburg would like a
recipe for unleavened bread to serve for Communion.
QUESTION Florine Arbogast, Millerstown, wants
recipes for green beans and for broccoli since she has so
many in her garden. She especially would like casserole
recipes. She writes that she enjoys this column and finds
many recipes in it that she did not even know she wanted until
she saw them.
QUESTION Evan Weidman, Westfield, would like
recipes for making fudge in large quantities such as 5 to 20
pounds at a time.
QUESTION G. Wismer, Plumstead, wants a recipe for
canning Hungarian wax hot peppers to be be canned in oil
and vinegar.
QUESTION Mrs. John Snyder Jr., Sunbury, wants a
recipe for cheese-filled Jalapeno peppers.
ANSWER A York County reader would like a recipe for
poultry stuffing made from crackers instead of bread. Thanks
to M. Sauder, Mohnton, and to Mabel Harnish, Willow Street,
for sending the same recipe.
Premium Stuffing
1 medium onion, minced
1 '/« cups chopped celery
'A cup butter
4 cups Premium crackers, coarsely broken
2 tablespoons chopped parsley
'A teaspoon ground sage
% teaspoon black pepper
1 cup chicken broth
Cook onion and celery in butter until tender. Remove from
heat. Stir in cracker crumbs, parsley, sage, black pepper, and
broth. Stuff poultry or spoon into a greased IV4 -quart casser
ole dish and bake, covered, at 325 degrees for 40 to 45
minutes.
Contributor writes that no one will realize that crackers are
used in the recipe.
ANSWER E. Weaver, Mohnton, wanted a recipef for
bread sticks. Thanks to M. Sauder, Mohnton, for sending a
recipe
Bread Sticks
V/t cups warm water
4 cups flour
VA teaspoon salt
1 package dry yeast
1 tablespoon oil
1 tablespoon sugar
Mix together everything in mixing bowl except 2 cups flour.
Beat with a mixer for 2 minutes. Add remaining flour and
knead a few turns. Cover and let rise. Roll out into a square
that is V* -inch high. Use a pizza cutter to cut strips
Ix4-inches. Twist, roll in butter mixture and place on cookie
sheet. Bake at 350 degrees for 10-15 minutes or until golden
brown. Take out of oven and brush with remaining butter
spread. Serve Warm with pizza sauce for dip.
Optional: Add about 1 to 2 teaspoons McCormick Salad
Supreme Seasoning to the dough. It adds a bright color to the
breadsticks.
Cook’s
Question
Comer
Salads
(Continued from Pago B 6)
CHILLED SHRIMP,
PEA PODS AND TOFU
8 ounces tofu
8 ounces fresh or frozen raw
shrimp
4 cujfs water
2 tablespoons salt
6-ounces frozen Chinese Pea
Pods
1 green onion, finely chopped
2 tablespoons soy sauce
'A teaspoon MSG, optional
1 tablespoon sesame oil
Cut tofu into 3 slices. Carefully
place in sieve. Blanch tofu in boil
ing water for 30 seconds, drain.
Cut each slice into 3 strips. Cut
each strip diagonally into 1-inch
pieces. Peel shrimp and devein. (If
using frozen shrimp, do not thaw,
peel under running cold water.
Heat water to boiling, reduce heat
Simmer until shrimp is pink, about
S minutes, drain. Cook pea pods as
package directs. Drain. Place tofu,
shrimp, peas and onion in bowl.
ANSWER Deb Williams, Liverpool, wanted a recipe for
old-fashioned clear toy candy. Thanks to a reader who sent
the following.
1 cup granulated sugar
Heaping % teaspoon cream of tartar
'A cup water
1 teaspoon natural flavoring, optional
Green, red, or yellow coloring
Combine sugar, cream of tartar, and water in a saucepan
and heat slowly, stirring constantly, until sugar is completely
dissolved. Increase heat and cook to 310 degrees, about 25
minutes. Add a few drops of coloring and the flavoring before
final temperature is reached. Pour into molds.
ANSWER Nancy Mayer, Dalton, wanted 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. Thanks to Elaine Martin, New
ark, Md., who sent several recipes, and to an anonymous
reader who sent pages of recipes but forgot to sign her name
Quick Master Cake and Cookie Mix
9’/ a cups sifted cake flour or soft flour
% cup double-acting baking powder
1 tablespoon salt
6 cups sugar
2V4 cups shortening
Sift flour, baking powder, salt and sugar three times. Cut in
the shortening with a mixer or by hand until uniformly blended.
A quicker method is to combine all ingredients in a dishpan
and mix with an electric mixer about Bto 10 minutes. Store in
covered container at room temperature. Makes 16 cups mix
that will keep 3 months without refrigeration.
To measure mix, pile lightly into cup and level off with a
spatula.
Use 5 cups mix to 1 cup plus 2 tablespoons milk, 3 eggs,
and desired flavoring. Makes 2 8-inch layer cakes. Bake at
375 degrees for 25 minutes.
5 cups master mix
'A cup sugar
4 tablespoons butter
3 eggs
1 cup sour cream
1 teaspoon vanilla
Put master mix in a bowl, add sugar, butter, and eggs, beat
well. Add sour cream and vanilla. Mix with an electric mixer,
beat thoroughly until batter is smooth. Sprinkle cinnamon nut
mixture* over it. Put remaining batter on top and sprinkle with
topping. Bake at 350 degrees for one hour. Cool 15 minutes in
pan before removing.
‘Cinnamon nut topping:
'A cup chopped pecans
1 tablespoon brown sugar
1 teaspoon cinnamon
Fudge Squares
2 eggs
4 cups master mix
Beat eggs until lemon colored. Stir in master mix. Add the
following:
6 tablespoons cocoa
2 teaspoons vanilla
1 cup milk
Beat until blended. Bake in a 13x9x2-inch greased pan at
375 for 20 to 25 minutes or until done when tested. May be
eaten plain while warm or cool and frost with fudge frosting.
Mix soy sauce, MSG, and sesame
oil. Pour over shrimp mixture.
Toss lightly. Cover and refrigerate
at least one hour.
MIXED VEGETABLE SALAD
2 16-ounce packages mixed
vegetables, cooked and drained
2 16-ounce cans chick" peas,
drained
2 16-ounce cans kidney beans,
rinsed and drained
2 onions, chopped
4 sticks celery, chopped
1 green pepper, chopped
Mix the following and pour over
vegetables:
3 cups sugar
2 cups vinegar
1 cup salad oil
Refrigerate before serving.
Keeps well in refrigerator for sev
eral weeks.
Clear Toy Candy
Coffee Cake
(Turn to Pag* M)
Deb Troutman
Port Trevorton
Salad:
8-10 slices bacon
1 head broccoli
1 head cauliflower
1 cup grated cheese
1 small onion, diced
Dressing:
'A cup sour cream
'A cup mayonnaise
'A cup sugar
Fry, drain, and crumble bacon.
Chop broccoli and cauliflower into
a large serving dish. Add bacon,
cheese, and onion. Toss. Thor
oughly mix all dressing ingre
dients. Pour over salad and mix
well. Serve.
Nancy Kramer
Newmanstown
2 cups hot water
VA cup cold water
1 can crushed pineapples,
drained
'/> large bag mini
marshmallows
2 eggs, well beaten
5 tablespoons flour
1 cup sugar
2 cups unsweetened pineapple
juice
2 envelopes Dream Whip
1 cup milk
'A teaspoon vanilla
I'/iCups graham crackers,
crushed fine
Add hot and cold water to Jell-
O. Mix in crushed pineapple and
marshmallows. Pour into a
1 lxl3-inch long dish or pan. Chill.
Cook together eggs, flour, sugar,
pineapple juice in a double boiler
until thickened. When cool, pour
over gelatin mixture. Whip Dream
Whip, cream cheese, milk, and
vanilla. Pour over second layer.
Sprinkle crumbs on top.
Keep refrigerated.
1 dozen onions, chopped
'A dozen sweet bell peppers,
green, chopped
'A gallon chopped green
tomatoes
A dozen sweet bell peppers, red,
chopped
Put a layer of vegetables in an
enamel pan and sprinkle with salt,
continuing until all the vegetables
are used. Cover the last layer with
salt. Let mixture stand overnight,
then drain.
In an enamel kettle, combine:
1 gallon vinegar
2 pounds sugar
A cup ground mustard
6 tablespoons white mustard
seed
3 tablespoons celery seed
1 tablespoon cloves, tied in a
bag
Heat to boiling, add the veget
ables and cook slowly until tender
(about 30 minutes). Pack into
clean, hot jars and seal
immediately.
Contributor writes: This recipe
is from a Ball Canning book, a
1937 edition that my mother used
and I am still using. This chow
chow is delicious and keeps well in
the jars for years.
Editor's note: For updated
method for food safety,process the
jars in boiling water bath for 10
minutes.
BROCCOLI AND
CAULIFLOWER SALAD
Makes 20 servings
Yvonne Horst
Newmanstown
SAWDUST SALAD
3-ounces orange Jell-0
3-ounces orange-pineapple Jell-
Sarah Clark
Breezewood
CHOW CHOW
1 gallon chopped cabbage
Loraine Deavers
Shenandoah, Va.