BS-Lsncastsr Farming, Saturday, September 3, 1994
If you are looking for a recipe but cant 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.
QUESTION Peg Koser. Lancaster, would like a recipe
for making lemonade using fresh lemons, and after squeez
ing the juice from the fresh fruit, putting the rind in liquid, and
simmering on top of the stove?
QUESTION Mary Haug. Stewartstown, would like a
recipe for candy apples. The recipe she has results in the can
dy cover falling off after a few hours. Is there a remedy for this
problem?
QUESTION Lois Harbold would like a recipe for Shoo-
Fly Bread.
QUESTION 0. Newsom, Cooperstown, N.Y. lost one of
her favorite cookbooks when she moved. She would like the
following recipes to replace the ones tost: Queen Anne's Lace
Jelly, lobster or crabmeat dip that is very delicate and has few
ingredients, Black Walnut Chiffon Cake that tastes similar to
Mrs. Smith’s, Strawberry Shortcake with a cooked frosting,
Macaroni-Fruit Salad with a cooked dressing, and Spiedie
Marinade for meat.
QUESTION Mary Jane Pummel, Linglestown, would
like a recipe for potato cakes, made with mashed potatoes,
flour, and eggs.
QUESTION Mary Jane Pummel, Linglestown, would
like a recipe for hot bacon dressing.
QUESTION A Lancaster County reader would like a
recipe for pepper jelly made with Karo or white corn syrup.
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 canned in oil and
vinegar.
QUESTION Mrs. John Snyder Jr., Sunbury, wants a
recipe for cheese-filled Jalapeno peppers.
QUESTION D.J.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
sure canner.
QUESTION Glenna Shaner, Hughesville, would like a
recipe for mint jelly made with apple juice.
QUESTION Dixie Fix, Harrisonville. would like a recipe
for bananas in red syrup like that served by Ponderosa and
Shoney's breakfast and salad bars.
QUESTION Cathy Christ, Parkesburg, would like a
recipe for homemade dog biscuits.
QUESTION—J. Sensenig, Mohnton. would like to know if
the stripped cushaw pumpkin can be used for both canning
and baking. Also, is the inside texture fine or coarse?
QUESTION Dorothy Everitt, Benton, would like to know
how to make peppers stuffed with cabbage. Her grandmother
used to make them and put them in a crock in some type of
brine.
QUESTION Do any readers have a recipe for home
made ice cream made from potatoes?
Cook’s
Question
Comer
Make It With Rice
(Continued from Pago B 6)
~ 14 cup whole wheat or all-
VEGETABLE RICE puipose flour
PANCAKES 14 cup vegetable oil
3 cups cooked brown rice Combine all ingredients except
1 cup grated carrots oil. Form into 12 thin patties,
A cup finely chopped onions pressing firmly with hands. In
A cup snipped fresh parsley large skillet, cook patties in heated
1 clove garlic, minced oil un ti| brown, turning once.
1 teaspoon salt Serve with dairy sour cream or
A teaspoon ground black yogurt, if desired. Makes 6
. servings.
2 eggs, beaten
ANSWER Florine Arbogast, Millerstown, wanted
recipes for green beans and for broccoli, especially casserole
recipes. Thanks to Sarah Clark. Breezewood, for sending
recipes.
Savory Green Beans And Rice
114 cups cut green beans, cooked
1 pound can stewed tomatoes
% cup butter
1 teaspoon cornstarch
Vi teaspoon seasoned salt
V» teaspoon pepper
1 cup cooked rice
Cook beans In boiling salted water. Drain. Combine toma
toes, butter, cornstarch, salt, and pepper in medium sauce
pan. Cook over medium heat, stirring constantly until thick
ened. Add beans and rice, heat well.
Green Bean Bake
10% -ounce can cream of mushroom soup
Vi cup milk
1 teaspoon soy sauce
Vi teaspoon pepper
18-ounces cooked green beans OR broccoli, drained
1 can French fried onions
In a 1 % -quart casserole, combine soup, milk, soy sauce,
and pepper. Add beans and Vi can onions. Bake in 350
degree oven for 25 minutes. Add remaining onion. Bake 5
more minutes.
Pa. Dutch Green Beans
6 slices bacon
2 medium onions, chopped
4 teaspoons cornstarch
1 teaspoon salt
Vi teaspoon dry mustard
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 pound fresh green beans, cut, cooked
1 cup water
Fry bacon until crisp. Drain on paper towels. Saute onions
in bacon fat until golden. In small bowl, mix cornstarch, salt,
mustard, sugar, and vinegar.
Add liquid from beans and beat until smooth. Add the mix
ture to bacon fat in pan and boil until thickened slightly. Add
beans and stir well. Crush bacon on top. Heat until hot and
bubbly.
Broccoli and Rice
1 cup minute rice, uncooked
10-ounces chopped frozen broccoli
'A can cream mushroom soup
'A can cream of chicken soup
'A cup butter
1 medium onion, chopped
8 ounces Velveeta cheese
Cook rice and broccoli. Brown onion in butter until clear, not
brown. Mix together all ingredients. Bake at 350 degrees for
25 to 30 minutes or until hot and bubbly. 0
Chicken soup may be replaced with mushroom soup. Add
chopped ham to it if desired.
Broccoli Puffs
10-ounces frozen broccoli
1 can cream of mushroom soup
’/* cup shredded American cheese
% cup mayonnaise
1 beaten egg
V* cup dry bread crumbs
1 tablespoon melted butter
Cook broccoli with salt. Drain. Place in 10x16-Inch, baking
dish. Stir together soup, cheese, mayonaise, and egg. Pour
over broccoli. Combine crumbs and butter. Sprinkle over top.
Bake at 350 degrees for 45 minutes.
BANANA KIWI PUDDING
l'/> cups cooked rice
l'/j cups skim milk
1 teaspoon vanilla extract
Low-calorie sugar substitute
that equals 2 tablespoons sugar
1 ripe banana
'Acup whipping cream,
whipped
2 kiwi fruit, sliced, for garnish
Cook rice and milk in 2-quart
saucepan over medium heat until
thick and creamy, 5 to 8 minutes,
stirring frequently. Remove from
heat; cool. Sdr in vanilla and sugar
substitute. Just before serving,
mash banana; fold banana and
whipped cream into pudding.
Garnish with kiwi fruit slices.
Makes 4 servings.
COUNTRY BREAKFAST
CEREAL
1 cup uncooked brown rice
V* teaspoon salt
2'A cups water
1 tablespoon butter
'A cup chopped prunes or seed
less raisins
1 teaspoon cinnamon
Combine all ingredients in 2 to
3-quart saucepan. Bring to a boil;
stir once or twice. Reduce heat,
cover, and simmer 45 to SS
minutes or until rice is tender and
liquid is absorbed. Fluff with fork.
Serve with milk or cream, honey or
brown sugar, and fresh fruit, if
desired. Makes 6 servings.
TURKEY AND RICE QUICHE
3 cups cooked rice, cooled to
room temperature
VA cups chapped cooked turkey
1 medium tomato, seeded and
finely diced
'/ cup sliced green onions
V* cup finely diced green pepper
1 tablespoon chopped fresh
basil
'A teaspoon seasoned salt
A -V* teaspoon ground red
pepper
'A cup skim milk
3 eggs, beaten
Vegetable cooking spray
A cup shredded Cheddar cheese
A cup shredded mozzarella
cheese
Combine rice, turkey, tomato,
onions, green pepper, basil, salt,
red pepper, milk and eggs in
13x9x2-inch pan coated with
cooking spray. Top with cheeses.
Bake at 375 degrees 20 minutes or
until knife inserted near center
comes out clean. To serve, cut
quiche into 8 squares; cut each
square diagonally into 2 triangles.
Makes 8 servings (2 triangles
each).
CHUNKY VEGETARIAN
CHILI
1 medium-sized green pepper,
chopped
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
2 14% -ounce cans Mexican
style tomatoes, undrained
15-ounce can kidney beans,
drained and rinsed
15-ounce can pinto beans,
drained and rinsed
11-ounce can whole-kernel
com, drained
2'A cups water
1 cup uncooked rice
2 tablespoons chili powder
IVS teaspoons ground cumin
Sour cream (optional)
Saute green pepper, onion and
garlic in oil in 3-quart saucepan or
Dutch Oven over medium-high
heat S minutes or until tender. Add
tomatoes, kidney beans, pinto
beans, com, water, rice, chili pow
der and cumin; stir well. Bring to a
boil Reduce heat; cover and sim
mer 30 minutes, stirring occasion
ally. To serve, top with sour cream,
if desired. Makes 6 servings.