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 address. 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 derful recipes. 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 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 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? Cook's Question Comer Soup’s Hot (Continued from Pago B 6) VEAL AND VEGETABLE SOUP 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 bocf broth 1 tablespoon chopped fresh marjoram 14 teaspoon black pepper 14 pound red-skinned potatoes, cubed 114 cups com kernels, fresh or frozen 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 sauce 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. Stuffing Balls 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 servings. SHRIMP CHOWDER 1 cup peeled and diced potatoes 1 cup chopped celery 14 cup chopped green bell pepper 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, crushed 14 teaspoon dried thyme leaves 14 teaspoon pepper 154 cups plain yogurt, room temperature 2 tablespoons flour 10-ounccs frozen large cooked, peeled, and deveined shrimp thawed 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. American Dairy (Turn to Page B 9) 3-ounce package dried beef, cut up 'A cup chopped onion 3 tablespoons butter 3 cups peeled, diced potatoes IVi cups frozen com 1 cup water 'A teaspoon Worcestershire sauce 'A teaspoon dry mustard Vi teaspoon salt 'A teaspoon pepper 4 cups milk V* cup flour Pauline Fox Bangor 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. POTATO CHOWDER A cup butter . l A cup chopped onion 'A cup chopped celery "A cup shredded carrot 3 cups peeled, cubed red potatoes 2 cups water 2 teaspoons instant chicken bouillon granules 'A cup all-purpose flour 3 cups light cream or half and half, divided 'A teaspoon dried thyme leaves, crushed 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 tomatoes 2/4 cups water % cup dry white wine 2 tablespoons dried basil 2 tablespoons thyme leaves 1 teaspoon salt 'A teaspoon freshly ground black pepper 3 medium carrots, thinly sliced 19-ounce can white kidney beans, well drained 2 cups spinach strips. lightly packed 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. DRIED BEEF AND CORN SOUP Sarah Clark Breezewood
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