88-Lancaster Farming, Saturday, January 28, 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 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— CaroI Modesto, Smyrna, Del., would like the
recipe for Dutch cake, a yeast-bread cake baked in a loaf pan.
The bread-cake has raisins and dried baking fruits. Carole
writes that her grandparents of German ancestry made it
when she was a child, but no recipe exists in the family now.
QUESTION Frank I. Cat of Millerstown, would like a
recipe for English toffee cookies and for Oatmeal Raisin
Cookies like those sold by Weis Markets. The cookies are
great tasting and don’t crumble for children.
QUESTION S. Brace, Knoxville, would like a recipe for
homemade cracker recipes, any flavor.
QUESTION—Miriam Byler, Middlefield, Ohio, would like a
recipe for a cheese strudel made from scratch.
QUESTION Ida Book would like a recipe for making
grape-nut pudding.
QUESTION —A reader from Bridgewater, Va., would like a
recipe for Boston clam chowder like that served at Moss’s
Steak and Seafood House.
QUESTION A reader from Bridgewater, Va., would like
recipes for stuffed mushrooms.
QUESTION—Mary Ann Whitehair, Terra Alta, W. V. would
like a recipe to make sweetened condensed milk.
QUESTION N.Martin, Bowmansville, would like recipes
using potato starch in fruit puddings. Do you use it as Clear
Jel? Also, how do you use instant Clear Jel?
" QUESTION Nancy Koons, Lebanon, writes that her Toll
House cookies are hard even though she does not over bake
them. Any solutions?
QUESTION Nancy Koons, Lebanon, would like some
recipes for crockpot meals.
QUESTION Valerie Miller, Honesdale, would like a
recipe for chicken hot wings and a recipe for sourdough bread
that does not take yeast, baking powder or baking soda.
QUESTION Verba Rowan, Whiteford, Md.. would like to
have the recipe for Heath Bar Cake.
QUESTION Joanne Swords, Manheim, would like a
recipe for Cottleston pie, a British recipe.
QUESTION —Robin O'Brien, Reading, would like a recipe
for a hard candy with nuts called Mooshie.
QUESTION Karen Kinnane, Shartlesville, would like a
recipe 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., wants recipes using cabbage and recipes using oranges.
QUESTION —Louise Graybeal, Renick, W.Va., would like
a recipe for pancake syrup that is light in calories.
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
Cook's
Question
Comer
Beef It’s What’s For Dinner
(Continued from Page B 7)
SAUCY LITTLE
MEAT LOAVES
1 pound ground beef
V* cup oatmeal
'A teaspoon salt
'/< teaspoon pepper
'/< cup chopped onions
V* cup milk
Mix together and make into 6-8
individual loaves. Top with a mix
ture of the following ingredients:
% cup catsup
1 tablespoon brown sugar
1 tablespoon mustard
Spread mixture onto each loaf.
Bake at 350 degrees for about 40
minutes.
A N.Y. Reader
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 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 Andy Andrews, Brownstown, would like a
recipe for pumpkin-flavored candy apples.
QUESTION Do any readers have a recipe for home
made ice cream made with potatoes?
ANSWER Becky Shires, Oxford, wanted a recipe for
lemon meringue cake. Thanks to M. Sauder, Mohnton, for
sending a recipe.
1 lemon cake mix
1 package lemon pie filling
5 egg whites
V* cup confectioners’ sugar
Mix cake according to directions and bake in two 9-inch
pans.
Make pudding mix according to package directions. Cool
Cool cake. Put bottom layer on oven-proof serving plate.
Spread half of filling over the layer. Reat with second layer of
cake and filling.
Filling:
Beat egg whites until stiff, fold in confectioners' sugar.
Spread over whole cake. Bake at 425 degrees for 5 minutes
or until meringue is golden brown. Cool and refrigerate.
ANSWER —Mrs. Wayne L. Miller, Bru’ceton Miles. W. Va.,
wanted a recipe for a very rich cookie dough that is crisp but
not hard, which may be iced between layers and served at
weddings or on other special occasions and a recipe for frost
ing used on wedding or birthday cakes that is not greasy. She
also wants more salad dressings made from scratch. Here
are several recipes from N. Martin, Bowmansville; Darlene
Reiff, Ephrata; and others.
Sandwich Cookies
2 cups granulated sugar
1 cup shortening
4 eggs
'A teaspoon baking soda
3% cups flour
Walnuts, if desired
Mix together in order listed. Bake at 350 degrees until set.
Do not overbake. Makes 4 dozen cookes. Fill with creme:
2 egg whites
1 tablespoon vanilla
4 tablespoons milk
4 tablespoons flour
4 cups confectioners’ sugar
1 cup butter
Beat egg whites, add vanilla, milk, and flour. Add 2 cups
confectioners’ sugar and beat. Beat in 1 cup shortening and 2
cups confectioners’ sugar.
1 cup cream
I'A cup salad dressing or mayonnaise
2 cups sugar
V* cup vinegar
1 tablespoon mustard
1 teaspoon salt
1 small onion
Mix together ingredients in blender. Dressing will keep up
to two weeks if refrigerated.
OUR FAVORITE MEATLOAF
VA pounds ground beef
V* cup oatmeal
cup chopped onion
'/ teaspoon pepper
1 teaspoon salt
V* cup milk
Sauce;
'A cup ketchup
2 tablespoons brown sugar
1 tablespoon mustard
Heat oven to 350 degrees. Com
bine all ingredients and mix thor
oughly. Pack firmly into a loaf pan.
Combine sauce and pour over loaf.
Bake for one hour. Let stand for 15
minutes before slicing.
Lemon Meringue Cake
Best Salad Dressing
(Turn to Page 822)
1-1/2 pounds all-purpose potatoes,
scrubbed, quartered
3 tablespoons water
3 large cloves garlic, crushed
1/3 cup low-fat milk
3 tablespoons grated Parmesan
cheese
3/4 teaspoon salt
1. In 2-quart microwave-safe
container, combine potatoes, water
and garlic. Cover and microwave
on HIGH 12 to 14 minutes or until
potatoes are tender.
2. Mash potatoes until smooth.
Add milk, cheese and salt, beating
until light and fluffy. (If mixture
becomes too thick, add additional
milk, 1 tablespoon at a lime.)
Makes 6 servings (serving
size: 2 mini-meatloaves and 1/2
cup potatoes).
Nutritional information per
serving: 330 calories; 28 g pro
tein; 12 g fat; 29 g carbohydrate;
4.0 mg iron; 768 mg sodium; 109
mg cholesterol (Complete nutri
tionals available upon request.)
N. Martin
Bowmansville
ASIAN BEEF SALAD
Total preparation and cooking
1-pound boneless beef top sirloin
steak, cut 1 inch thick
1/2 medium red onion, cut into
thin wedges
3 tablespoons chopped fresh
cilantro
4 cups tom mixed salad greens or
thinly sliced nappa cabbage
2 tablespoons coarsely chopped
peanuts (optional)
Citrus Soy Dressing:
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon sugar
2 teaspoons dark sesame oil
1 green serrano chili pepper, seed
ed, finely chopped
1 large clove garlic, crushed
1. Place beef steak on rack in
broiler pan so surface of meat is 3
to 4 inches from heat. Broil 14 to
17 minutes for medium-rare to
medium doneness, turning once.
Let stand 10 minutes. Trim fat
from steak. Carve steak crosswise
into slices.
2. Meanwhile in small bowl,
whisk together dressing ingredi
ents; set aside.
3. In medium bowl, combine
beef, onion and ctlantro. Add
reserved dressing; toss to coat.
4. Arrange salad greens on
serving platter; top with beef mix
ture. Sprinkle with peanuts, if
desired. Serve immediately.
Makes 4 servings (serving
size: 2 cups).
Nutritional information per
serving using beef top sirloin
steak: 226 calories; 28 g protein;
9 g fat; 9 g carbohydrate; 4.1 mg
iron; 597 mg sodium; 76 mg cho
lesterol. (Complete nutritional
available upon request.)
Cook’s Tip: Three-quarters
pound deli roast beef sliced 1/4
inch thick and cut into 1-inch
wide strips, may be substitutedfor
beef top sirloin steak
QUICK PARMESAN
MASHED POTATOES
time: 30 minutes