Newspaper Page Text
88-Lsncasier Fanning, Friday, January 6,1995
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
QUESTION Joanne Swords, Manheim, would like
recipes for hasty pudding and for Cottleston pie. She thinks
these are British recipes.
QUESTION—Robin O'Brien, Reading, would like a recipe
for a hard candy with nuts called Mooshie. Robin also thanks
Sarah Clark from Breezewood for sharing many of her won
QUESTION R.W. of Dayton, Va., would like a recipe for
Pizza Hut's bread sticks and deep dish pizza dough.
QUESTION —Karen Kinnane, Shartlesville, would like the
following recipes: One for a bright red two-layer cake with a
creamy white icing like that sold at a snack stand in Rennin
ger’s Antiques Market, Adamstown. One for homemade root
beer or non-alcoholic ginger beer. One for a cold light as air
lemon-flavored dessert served in tiny parfait glasses, which is
called Lemon Melting Moments (not a pudding, but with the
texture and weight of whipped cream, served in a fancy New
York Restaurant in the 19705).
QUESTION Karen Kinnane, Shartlesville, would like a
recipe for garlic ring bolonga; for clear cranberry jelly that can
be molded in shapes; for a yeast bread shaped like a dragon,
which is sold every year at an antique shop on Church Lane,
N.J. Karen writes that she has never been able to. even taste
one because the baker only makes two and the "help” buy
them before the sale opens. The dragon appears to have an
egg wash which gives a shiny golden brown color and a raisin
in the eye.
QUESTION Mrs. Wayne L. Miller, Bruceton Miles, W.
Va., would like recipes using cabbage, for oranges, and for
coconuts. She also wants a recipe for pumpkin butter and a
very rich cookie dough that is crisp but not hard, which may be
icing between layers and served at weddings or on other spe
cial occasions. Also, she wants a recipe for frosting used on
wedding or birthday cakes that is not greasy. She also wants
more salad dressings made from scratch.
QUESTION Mrs. Lewis Kofron, Claymont, Del., wants a
recipe for Philadelphia sticky buns.
QUESTION —Louise Graybeal, Renick, W.Va., would like
a recipe for pancake syrup that is light in calories.
QUESTION I.M. Filler, Brookfield, Mass., would like a
recipe for stuffed pumpkin or as one friend called it, Poor
Man’s Turkey. She thinks it is an old New England recipe.
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
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
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
was salted and packed in barrels. The fish juice leaked out
and formed the brine. She needs to know the ratio of salt to
pounds of fish.
QUESTION Velma Winters, Manheim, would like a
recipe for baked potato soup.
QUESTION—Anna Lehman, Hershey, would like a recipe
for black walnut chipper cake.
QUESTION Ruth Best, Newburg, wants recipes for
diabetic jams and jellies of several different fruit flavors.
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?
(Continued from Pago B 6)
1/4 pounds veal for slew, cut
into I'-inch pieces
2 garlic cloves, crushed
1 tablespoon olive oil, divided
14 teaspoon salt
354 cups water
13/4 -ounce can ready-to-serve
1 tablespoon chopped fresh
14 teaspoon black pepper
14 pound red-skinned potatoes,
114 cups com kernels, fresh or
1 small zucchini
Toss veal for stew with crushed
garlic; set aside. Heat 2 teaspoons
oil in large kettle over medium
heat Brown veal. Pour off drip
pings if necessary. Season veal
with salt Return all veal to pan.
Add water, broth, marjoram and
pepper. Bring to a boil. Reduce
heat to low and simmer covered 45
minutes. Add potatoes and com.
Continue simmering covered IS
minutes or until veal and veget
ables are tender. Meanwhile, cut
zucchini in half lengthwise; cut
into 14 -inch slices. Add zucchini
to pan; continue cooking covered S
minutes or until zucchini is crisp
tender. 6 servings.
VEGETABLE BEAN SOUP
2 cups dried navy beans
1 meaty ham bone
2 medium onions, sliced
l'/i cups sliced carrots
2 stalks celery, thickly sliced
1 quart tomatoes
1 teaspoon salt
% teaspoon pepper
1 teaspoon Worcestershire
Wash beans; cover with
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 holiowed-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 com syrup.
QUESTION Do any readers have a recipe for home
made ice cream made with potatoes?
ANSWER Louise Graybeal, Renick. W.Va., wanted a
herb seasoned stuffing with onions, celery, etc., which was
formed into balls and baked. Thanks to Connie Weaner, Get
tysburg, for sending a recipe.
8 cups firmly packed fresh bread cubes
1 cup minced celery
V 4 cup chopped parsley, optional
2 tablespoons minced onion
11/*I 1 /* teaspoon salt
1 teaspoon poultry seasoning
'A teaspoon pepper
'A cup butter
2 beef bouillon cubes
2 egg whites
About one hour before serving; In a large saucepan, com
bine bread cubes with celery, parsley, minced onion, salt,
poultry seasoning and pepper. In a small saucepan, heat but
ter with one-half cup water and bouillon cubes until butter
melts and bouillon is dissolved. Pour over bread mixture; toss
to mix well.
In a small bowl, beat egg whites until foamy with fork; add
bread mixture and mix well. With hands, lightly press into balls
using % cup mixture for each. Place on a greased baking
sheet. Bake 30 minutes at32sdegrees until crisp and golden.
Serve hot. Serves 10.
114 quarts water and soak over
night. Do not drain. Add ham bone
and remaining ingredients; sim
mer covered 3 to 314 hours.
Remove bone from soup. Mash
vegetables slightly. Cut ham off
bone. Return to soup. Makes 6-8
1 cup peeled and diced potatoes
1 cup chopped celery
14 cup chopped green bell
14 cup chopped leek
14 cup chopped carrot
1 cup clam juice
1 cup condensed chicken broth
2 tablespoons tomato paste
14 teaspoon dried basil leaves,
14 teaspoon dried thyme leaves
14 teaspoon pepper
154 cups plain yogurt, room
2 tablespoons flour
10-ounccs frozen large cooked,
peeled, and deveined shrimp
Oyster crackers, if desired
In a 4-quart Dutch oven, com
bine vegetables, clam juice, and
chicken broth. Bring to a boil over
medium high heat. Reduce heat;
cover and simmer about IS
minutes or until vegetables are ten
der. Place half of vegetable-broth
mixture in work bowl of food pro
cessor or blender. Cover; process
until pureed. Blend in tomato paste
and seasonings. Combine yogurt
and flour. Stir small amount of
pureed mixture into yogurt. Trans
fer to Dutch oven with vegetable
broth mixture; stir to combine. Stir
in remaining pureed mixture and
shrimp. Heat through, but do not
boil. Serve with oyster crackers.
(Turn to Page B 9)
3-ounce package dried beef, cut
'A cup chopped onion
3 tablespoons butter
3 cups peeled, diced potatoes
IVi cups frozen com
1 cup water
'A teaspoon Worcestershire
'A teaspoon dry mustard
Vi teaspoon salt
'A teaspoon pepper
4 cups milk
V* cup flour
In 4-quart Dutch oven over
medium beat, saute dried beef and
onions in melted butter for 3
minutes. Add potatoes and next six
ingredients. Bring to a boil, reduce
heat, cover and simmer until pota
toes are tender. Add 3 cups milk.
Mix 1 cup milk with flour until
smooth. Stir into soup. Cook, stir
ring constantly, until mixture
thickens. Six servings.
A cup butter
. l A cup chopped onion
'A cup chopped celery
"A cup shredded carrot
3 cups peeled, cubed red
2 cups water
2 teaspoons instant chicken
'A cup all-purpose flour
3 cups light cream or half and
'A teaspoon dried thyme leaves,
A teaspoon pepper
V/i cups shredded Colby cheese
In a 4-quart Dutch oven, melt
butter over medium heat Add
onion, celery, and carrot; saute
about 8 minutes or until lender,
stirring occasionally. Add' pota
toes, water, and bouillon granules.
Reduce heat; cover and simmer
about 15 minutes or until potatoes
are tender. Combine flour with
'A cup light cream to form a
smooth paste. Stir into vegetable
mixture. Add remaining 2'A cups
light cream and the seasonings.
Boil and stir one minute. Reduce
heat to low. Stir in cheese until
melted. Do not boil.
American Dairy Association
HEARTY VEAL SHANK
AND VEGETABLE SOUP
4 pounds veal cross cut shanks,
cut 1!4 -inch thick
3 to 4 tablespoons olive oil
114 cups chopped onion
3 cloves garlic, minced
16-ounces whole peeled
2/4 cups water
% cup dry white wine
2 tablespoons dried basil
2 tablespoons thyme leaves
1 teaspoon salt
'A teaspoon freshly ground
3 medium carrots, thinly sliced
19-ounce can white kidney
beans, well drained
2 cups spinach strips. lightly
Brown veal shanks in oil in
stock pot over medium heat.
Remove shanks; reserve. Cook
onion and garlic until tender, about
5 minutes, stirring frequently and
scraping up any browned bits. Stir
in tomatoes with liquid, breaking
up any browned bits. Stir in toma
toes with liquid, breaking up toma
toes with spoon. Add water, wine,
basil, thyme, salt, and pepper to
pan. Return shanks to pan; discard
bones. Cook carrots are tender
crisp, about 5 minutes. Stir in
beans and spinach; heat through.
Makes 6 servings.
AND CORN SOUP