88-Lancaster Firming, Saturday, December 17, 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 — Sherry Craner of Bridgeton, N.J., would like
the recipe for the best meatloaf.
QUESTION —A reader would like a recipe for raise cakes
that her grandmother made years ago. She knows the cakes
contained yeast, mashed potatoes, and had a sugar glaze on
top. The cakes were always made in a single layer in cake
pans.
QUESTION —Jean Nestler, Halifax, would like a recipe for
lime gelatin and cottage cheese salad that was served at the
Harvest House Restaurant in Colonial Park during the early
19705.
QUESTION—Anne Wiegle, Pottstown, would like a recipe
for pickled herring. She wrote that years ago, her family made
it by cleaning, splitting, and deheading the herring. The fish as
salted and packed in barrels. The fish juice leaked out and
formed the brine. She needs to know the ratio of salt to pound
s of fish.
QUESTION Velma Winters, Manheim, would like a
recipe for baked potato soup.
QUESTION Linda Fisher, Ronks, would like a recipe for
salsa, either hot or mild.
QUESTION—Anna Lehman, Hershey, would like a recipe
for black walnut chipper cake.
QUESTION Rosemary Mattiuz, Kersey, wants a recipe
for liverwurst. The family butchers their own pigs and has lots
of liver to use.
QUESTION Ruth Best, Newburg, wants recipes for
diabetic jams and jellies of several different fruit flavors.
QUESTION —A York County reader would like a recipe for
fresh coconut cake using a boxed cake mix.
QUESTION Anne Crist, Airville, would like a recipe to
make root beer in a gallon jar. Yeast and root beer syrup is
added and left set in the sun for a day. Anne previously used
this recipe and her family loved it, but she misplaced the
recipe.
QUESTION Betty Evans, Pequea, has been looking for
years for an old recipe for roll-out sugar cookies that are soft
and look like they rise during baking. When cool, the cookies
are frosted.
QUESTION Ruth Ann Burke, York, would like a recipe
for Firehouse Potato Soup. She had clipped it from this paper
several years ago and her family really liked it. Recently, her
daughter requested it, but the recipe has been mislaid. Did
anyone else clip the recipe?
QUESTION Marjorie Ludwig, Hegins, wrote that a few
years ago a recipe was printed in this column for a compote
filling that was hot and put into a hollowed-out pumpkin for
serving. She mislaid the recipe and would like it again. Does
anyone know to what recipe she is referring?
QUESTION Becky Shires, Oxford, would like a recipe
for lemon meringue cake. She had a piece at Miller's Smor
gasbord near Lancaster recently. The layer cake had a filling
between layers and pecans on the outside.
QUESTION Andy Andrews, Brownstown, would like a
recipe for pumpkin-flavored candy apples.
QUESTION A Lancaster County reader would like a
recipe for pepper jelly made with Karo or white corn syrup.
QUESTION Do any readers have a recipe for home
made ice cream made with potatoes?
QUESTION M.J. Howard, Columbus, N.J., wants a
recipe for the ham and bean soup that was sold at the Gordon
ville Fire Co. Builder's Sale on October 16.
Cook's
Question
Comer
ANSWER Aida Mothes, Renick, W.V., wrote that she
wasjn Norway, a quick bread that was often served in restaur
ants*was a fruit or nut bread that was very moist. Thanks to
Stan's Kitchen, Dallas, for sending two recipes.
Momma’s Norwegian Krlngle
% pound butter
2 packages active dry yeast
3% cups all-purpose flour
Vi cup sugar
1 teaspoon ground cardamom
IV4 cups warmed milk
Cinnamon
Sugar
Ground nuts
Melt '/« pound butter in warm milk. Mix well all dry ingre
dients. Cover and let stand one hour in warm place to rise.
Place dough on floured board and with rolling pin roll dough
to about '/« -inch thickness. Use 5 tablespoons soft butter and
spread over dough. Roll up, cover and let set 15 minutes.
Repeat last step. Let set to rise another 15 minutes.
Repeat again with 6 tablespoons butter. Before rolling,
sprinkle cinnamon sugar and ground nuts. Roll into long-tube
shape in figure 8 or pretzel. Place on cookie sheet and allow to
rise one hour. Bake at 350 degrees for 30 minutes or until gol
den brown. After cooling, ice with the following mixture:
2 tablespoons butter
1 teaspoon black coffee
Confectioners' sugar to make spreadable paste
Ice and top with more ground almonds and walnuts. Slice
on diagonal and serve with coffee or tea. Freezes well.
Dainty Lemon Layer
2 cups sifted pastry flour
% teaspoon baking soda
% teaspoon salt
'A cup butter
1 cup sugar
1 egg, well beaten
Vi cup milk
2 tablespoons lemon juice
Sift flour once, measure, add baking soda and salt and sift
together three times. Work butter with spoon until creamy.
Add sugar gradually, beating after each addition until light and
fluffy, add egg. Blend well. Add flour, a small amount at a time,
alternately with combined milk and lemon juice, beating after
each addition until smooth. Turn into greased 8-inch layer
pans. Bake in 375 degree oven for 25 minutes.
Spread lemon filling between layers and frost with fluffy
frosting.
EXPLANATION To all the contributors to this column
who take the time to copy a recipe and send it in but never see
it in print, my apologies. For some questions, we receive an
overwhelming response such as those recently for snow pud
ding, pumpkin roll, and ice cream without eggs. Space does
not allow us to print all of them and who wants 50 recipes
that are almost identical? On the other hand, perhaps your
recipe was a bit different and you tried one of the recipes that
was printed and think that yours tastes much better so why
didn’t they print it? Again, my apologies. We do not test
recipes so we have no way of knowing whose tastes best. For
some recipes, we only receive one response and sometimes
even none. So keep sending those recipes and you're sure to
see your name in print soon. Also, remember to check the
Recipe Topics on page 86. If you send a recipe in advance for
that topic, you can be almost certain that it will appear in the
paper. It's always interesting to read your little notes about
recipes that have some family history or unusual story con
nected with it or about your own life.
ANSWER Sandy Sheffer, Glen Rock, wanted a recipe
for canning Polish dill pickles from scratch, not using the pick
ling mix packets. Thanks to Mary Davis, Ebensburg, for send
ing a recipe.
12 large cukes, sliced
3 onions, sliced
5 tablespoons salt
Combine mixture and let stand one hour, drain. Combine
the following ingredients and bring to a boil:
1 pint weak vinegar
1 cup sugar
2 teaspoons celery salt
1 teaspoon turmeric
Add drained vegetables and bring tb a boil. Put into jars,
add a sprig of dill seed. Seal and process in boiling water bath
for 5 minutes.
ANSWER Alice Rhoad, Grantville, wanted a recipe for
the starter for Friendship Cake, not the cake recipe. Thanks to
Norma Morrell, Lynchburg, Va., for sending it.
Starter For Friendship Cake
6-ounce can frozen apple juice concentrate, thawed
3 apple juice cans water
'A cup sugar
2 teaspoons lemon juice
1 package active dry yeast
10-ounce jar maraschino cherries and juice
Combine all ingredients in one gallon jar or large container.
Stir until sugar is dissolved. Cover and let stand for 10 days,
stirring twice a day for 10 days. Use one pint to start your cake.
Give others to friends.
Polish Pickles
Ideas
(Continued from Pago BS)
HERBED BEEF
TENDERLOIN WITH
HOLIDAY RICE
3 to 4-pound well-trimmed beef
tenderloin roast
2 cloves garlic, crushed
2 teaspoons olive oil
IVi teaspoons dried basil leaves
1 teaspoon coarse grind black
pepper
14 teaspoon dried rosemary,
crushed
Salt
Heat oven to 425 degrees. Com
bine gariic and oil; brush over sur
face of beef roast. Sprinkle evenly
with basil, pepper, and rosemary.
Place roast on rack in shallow
roasting pan. Insert meat ther
mometer so bulb is centered in
thickest part, not resting in fat. Do
not add water or cover. Roast in
425 degrees for approximately 45
to SO minutes for medium-rare to
medium doneness.
Meanwhile, prepare Holiday
Rice.
Remove roast when meat ther
mometer reaches 140 degrees for
medium-rare and ISS degrees for
medium. Tent roast with alumi
num foil; let stand IS minutes.
(The temperature will continue to
rise to 145 degrees for medium
rare, ISS degrees for medium).
Carve roast into '/ -inch thick
slices; season with salt, as desired.
Serve with rice.
Makes 6 to 8 servings.
LEG OF LAMB
WITH APRICOT STUFFING
3 to VA pounds leg of lamb,
shank half, boned, butterflied
6-ounce package dried apricots,
snipped '
V* cup apple juice
'/« cup wild rice, rinsed and
drained
I'/i cups chicken broth
'A cup long-grain rice
'A cup chutney
V* cup sliced green onion
2 teaspoons dried basil, crushed
'A teaspoon lemon pepper
'A teaspoon salt
K'teaspoon ground black
pepper
In bowl, combine apricots and
apple juice; cover and let stand 20
minutes, stirring occasionally. In
saucepan, combine wild rice and
broth. Bring to a boil; reduce heat
Cover and simmer 40 minutes.
Add long-grain rice. Cover and
simmer IS minutes more. Remove
from heat. Let stand, covered, S
minutes. Stir in apricot mixture,
chiitney (cut up any large chutney
pieces) green onion, basil, and
lemon pepper.
Trim any fat from lamb. With
boned side up. pound meat with
meat mallet to an even thickness.
Sprinkle lightly with salt and pep
per. Spread rice mixture over meat
Roll up, starting with a narrow
end; lie securely. Place roast on
end, spiral side up, on a rack in
shallow roasting pan. Cover
exposed rice mixture with a small
piece of foil. Roast at 32S degrees
for VA hours or to medium done
ness. Remove from oven. Cover
and let stand about 10 minutes
before slicing.