Newspaper Page Text
88-Lancaster Farming, Saturday. August 20,1994
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 reclporequests should be sent to the same
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
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
QUESTION Mrs. John Snyder Jr., Sunbury, wants a
recipe for cheese-filled Jalapeno peppers.
QUESTION DJ.Long would like recipes for canned
soups such as cream of mushroom, cream of celery, cream of
chicken, and tomato. She would like to can them in her pres
ANSWER Ann Lincoln, Genesee, wanted a recipe for
Instarella Mozzarella Cheese. Thanks to a N.Y. reader for
sending the recipe.
2 gallons milk*
2'A teaspoons citric acid powder
% cup cool water
'A teaspoon liquid rennet or % rennet tablet
% cup cold water
'A cup coarse canning or kosher salt
1 gallon cold water
Place milk in a large stainless steel or enamel pot. Dissolve
the citric acid powder in water. Mix it into the cool-milk for 2
minutes until dissolved completely.
Heat the milk to 88 degrees. Dilute the liquid rennet or
y« rennet tablet in V* cup cold water. Stir rennet into milk for 15
to 20 seconds. Then allow the milk to remain still for 12 to 15
minutes while it coagulates.
Cut curd into 'A -inch cubes, using a long-handled knife.
After cutting, let curds remain undisturbed for 5 minutes; then
place over low heat and stir gently so as to keep curds separ
ated. The curds will shrink somewhat as the whey is expelled
from them. Slowly heat curds to 108 degrees. This should
take 15 minutes. Using a dairy thermometer to check the
temperature. Shut off the heat and continue to stir for an addi
tional 20 minutes.
Separate curds from the whey, either by dipping or pouring
them into a colander for 15 minutes.
Cut the curd into strips about 1 xl -inches each. Lay strips in
criss-cross fashion in a bowl.
Mix canning or kosher salt in 1 gallon cold water and heat to
170 degrees. Add the salt water to the bowl of curd strips so
that they are covered by the water.
Using a wooden spoon, begin to stretch curd in an upward
motion, much like pulling taffy. The curd will begin to get
stringy and will become plastic and shiny. Stretch for about 10
minutes, then place the curd on a board and knead as you
would with bread, shaping it into a ball, or place cheese in a
mold such as cottage cheese containers. Place cheese, in or
out of mold, into cold water until it is cold and firm textured. It is
now ready to eat. To store, dry with a paper towel, wrap in
plastic wrap, and refrigerate.
Yield IV4 to 2 pounds cheese.
Variation: If you want a salt-free cheese, you can stretch it
in 170 degree water without salt.
‘Nonhomogenized cow’s milk will stretch the best. Since
goat's and sheep's milk are by nature homogenized, they
won't stretch as well and must be molded with your hands;
however, their taste is excellent. They fry well and can be
used on pizza. If store-bought milk is used, purchase 2 per
1 cup flour
VA cups grated sharp white
'A teaspoon baking powder
'A teaspoon salt
2 tablespoons butter
V* to 'A cup milk
Mix together ingredients in food
processor with pastry cutter or
with hands. Add milk until it forms
a ball. Cover and chill about one
hour. Roll out like pie dough. Place
on cookie sheet and cut narrow
strips with pie wheel. Sprinkle
with paprika. Bake at 3SO degrees
until edges are brown; turn and
bake a few more minutes. Remove
from oven and break into strips
Grimes Family Cookbook
ANSWER Linda Funk of Mercersburg wanted a recipe
for unleavened bread to serve for Communion. Thanks to
Mary Lockard, Columbia, for sending a recipe.
VA pound unsalted butter
4 pounds flour
Mix together butter and flour. Add;
3 /« quart milk, lukewarm
Knead 20 minutes. Divide into 312x15-inch cookie sheets.
Roll dough to the edges. Mark into pieces desired and prick
each piece with a fork. Bake in 350 degree oven for 30
minutes. Do not overbake.
ANSWER —Nancy Kring, Johnstown, wanted a recipe for
Oriental muffins, a spicy muffin with a brown sugar bottom.
Thanks to a Geneva, N.Y. reader who sent a recipe. Although
it isn’t called Oriental muffins, it does have a brown sugar
Caramel Cinnamon Muffins
3 tablespoons butter
% cup packed brown sugar
2 cups flour
3 teaspoons baking powder
'A teaspoon salt
1 teaspoon cinnamon
1 egg. well beaten
1 cup milk
2 tablespoons shortening, melted
Grease muffin pans and place V 4 teaspoon butter and 1
teaspoon brown sugar in each cup. Sift together dry ingre
dients. Combine milk, shortening, and remaining brownsugar
with the egg. Add to dry ingredients, stirring only enough to
dampen flour. Fill prepared muffin pans */« full and bake at 425
degrees for 20 minutes. Makes 18 muffins.
ANSWER For Phyllis Stauffer, Seven Valleys, who
wanted a recipe for onion loaf, which can be sliced but not as a
bread. Thanks to D.J.Long and to a Geneva, N.Y. reader who
sent the following recipes.
2 tablespoons butter or bacon fat
V* cup white cornmeal
1 egg, beaten
Vi cup chopped onion
I'A cups buttermilk or sour milk
'A teaspoon baking soda
1 teaspoon salt
Vi teaspoon pepper
Put butter in a one-quart casserole or loaf pan. Heat in pre
heated oven. Mix remaining ingredients until smooth and put
in hot pan. Bake at 425 degrees for 30 minutes or until set.
Best served like spoon bread.
German Onion Cake
2 cups coarsely chopped onions
2 tablespoons butter
1 teaspoon salt
Vi teaspoon dried marjoram
Vi teaspoon pepper
2 cups all-purpose flour
Vi cup cornstarch
4 teaspoons baking powder
5 tablespoons vegetable shortening
V* to 1 cup milk
1 egg, beaten
3 /« cup sour cream
2 teaspoons poppy seeds
Vi teaspoon paprika
In a medium skillet, saute onions in butter over low heat
until they just begin to brown, about 15 minutes. Season with
Vi teaspoon salt, marjoram, and pepper. Set aside to cool.
Preheat oven to 450 degrees. Mix together in large bowl;
flour, cornstarch, baking powder, and remaining salt. Add the
shortening and blend to form soft crumbs. Add the milk to form
a soft dough.
Oil a 10-inch round cake pan or loaf pan. Use fingers to
spread dough evenly. Spread cooked onions over top. Beat
the egg and sour cream together. Spoon the mixture over the
onion and spread to edge of pan. Sprinkle with poppy seeds
and paprika. Bake 20 minutes at 450 degrees. Let cool slightly
then cut into wedges.
1 jar dried beef
8 ounces cream cheese
'A pint sour cream
2 tablespoons milk
Garlic salt, to taste
Onion flakes, to taste
Pepper, to taste
Cut dried beef into fine pieces.
Add remaining ingredients and
mix well. Sprinkle chopped pecans
on top. Bake 20 minutes at 350
degrees. Serve warm on your favo
(Continued from Pago B 6)
RAINBOW FINGER JELL-0
114 cups Jell-O, any flavor
4 tablespoons plain gelatine
4 cups boiling water
Combine Jell-O, gelatine, and
water; stir until dissolved. Add:
2 cups cold water
Pour into two 13x9-inch cake
pans. Refrigerate until firm. Then
1 cup boiling water with
2 tablespoons plain gelatin
'A cup evaporated milk
2 tablespoons sugar
Pour on top of first mixture.
When that is firm, make another
mixture of the the above Jell-0
recipe, but a different color.
Contributor writes: We live on a
dairy farm with 60 milking cows.
We have six children, 4 girls and 2
boys. This Rainbow Finger Jell-0
is a favorite of our children. They
especially like it in their school
Mrs. Elmer King
MISSOURI COOKIES’' "
2 cups sugar
3 tablespoons cocoa
54 cup milk
14 pound margarine
Combine (he ingredients in a
saucepan and bring to a full rolling
boil at medium heat for about one
minute. Remove from heat and
1 teaspoon vanilla
14 teaspoon salt
1 cup coconut
3 cups quick-cooking oatmeal
14 cup peanut butter
Mix well and drop by teas
poonsful onto waxed paper. Cool
until firm. Makes 4 dozen.
2 cups Com Chex
2 cups Wheat Chex
2 cups Rice Chex
2 cups Cheerios
3-ounce can Chinese noodles
8-ounce can dry roasted peanuts
54 cup butter
1 package dry onion soup mix
In a large bowl, combine all the
cereals, noodles, and peanuts. Mix
together melted butter and soup
mix; pour over the cereal mix and
toss. Spread the mixture on a jelly
roll pan and bake at 225 degrees
for 40-50 minutes, stirring every
IS minutes during the baking.
Remove from oven. Cool and
CHEX MUDDY BUDDIES
9 cups cereal, Chex, Cheerios,
Captain Crunch, etc.
1 cup semi-sweet chocolate
'/a cup peanut butter
'A cup margarine
'A teaspoon vanilla
VA cups confectioners’ sugar
Pour cereal into large container
and set aside. Combine chocolate
morsels, margarine, and peanut
butter in microwave-safe bowl.
Microwave on high for VA
minutes or until smooth, stirring
after one minute. Stir in vanilla.
Pour chocolate mixture over
cereal, stirring until all pieces are
evenly coated. Then pour cereal
into a large plastic bag with con
fectioners’ sugar. Seal securely.
Shake until all pieces are well
coated. Spread on cookie sheets to
cool. Store in airtight container.
Makes 9 cups.
Contributor writes that this is
quick to make and a snack children
and adults will love!