88-Lancasier Farming, Saturday, March 18, 1995
If you are looking for a recipe but can’t find it, send
your recipe request to Lou Ann Good, Cook’s Question
Comer, 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 A reader would like the recipe for evapor
ated milk.
QUESTION Nancy Koons, Lebanon, wanted to know
how to have soft chocolate chip cookies. Thanks to Sara Piho
who writes that some years ago someone had written into this
column and said to substitute V 4 cup fructose for every 3 /« cup
sugar used in the recipe. Nancy has been using it ever since
and said it is a favorite. Fructose is available at health food
stores.
QUESTION Janice Weaver, Astoria, Or., would like to
know where to purchase instant Clear Jel. Does it come in a
bottle or can? May she substitute another ingredient for it?
QUESTION—RoIand Kamoda, Monogahela, would like a
recipe for chicken and biscuits.
QUESTION—RoIand Kamoda, Monogahela, would like a
recipe for a good lamb stew.
QUESTION A reader from Northeastern Pa., needs
some low-fat and low-sodium recipes.
QUESTION Marie Jackson would like some nourishing
recipes and tips for farm women to take to men working in the
fields. She wants to know how to keep hot foods hot when
transporting them.
QUESTION Linda Wiest, Lykens, would like to know
how to make homemade filled donuts, and the method to fill
the donuts.
QUESTION Dot Wibel, Lykens, would like to know
where to obtain citron seed to grow her own citron for season
ing recipes.
QUESTION—Josie Dolenti. Pottstown, would like a recipe
for making Whoopie Pies like those sold at Shady Maple Far
mer's Market. She’d like to know how to make the filling with
out using egg whites because of the danger of samonella
poisoning.
QUESTION Beth Ehrisman, Richfield, would like a
recipe for Pizza Hut's bread sticks and deep dish pizza dough.
QUESTION Doris Brenize, Shippensburg, would like
the recipe for starter juice for the Hawaiian Friendship Fruit
Cake that was printed in this paper on Feb. 18.
QUESTION—CeciI Mellott. Needmore, would like a recipe
for sawmill gravy.
QUESTION Shirley Jean Ash, Bridgeport, W.V., would
like to know if strawberries may be canned in a light syrup like
other fruit.
QUESTION Karen Kinnane. Shartlesville, would like a
recipe for cranberry candy, which is made with canned cran
berry sauce, red Jell-O, and chopped nuts. It’s poured into a
pan to chill, cut into bars and rolled in granulated sugar. It’s a
very pretty, bright red with a sparkle from the sugar.
QUESTION Yvonne Musser, Lancaster, would like a
recipe for buckwheat pancakes that cook high and light with a
brown crusty edge.
QUESTION Janet Rutz, Carlisle, would like recipes to
use dried cranberry beans.
QUESTION Frank T. Cat of Millerstown, would like a
recipe for English toffee cookies like those sold by Weis Mark
ets. The cookies are great tasting and don't crumble for
children.
QUESTION Joanne Swords, Manheim, would like a
recipe for Cottleston pie, a British recipe.
QUESTION Andy Andrews, Brownstown, would like a
recipe for pumpkin-flavored candy apples.
Cook's
Question
Comer
Cooking With Barley
(Continued from Pago B 6)
HERBED BARLEY
PILAF MIX
V* cup pearl barley
2 chicken or beef bouillon cubes
1 tablespoon instant minced
onion
1 tablespoon parsley flakes
A teaspoon dry basil leaves
'A teaspoon dry oregano leaves
'A teaspoon garlic powder
Place barley in zip-top plastic
bag. Combine remaining ingre
dients for seasoning and place in a
smaller plastic sandwich bag; seal
and place in zip-top bag with bar
ley. Seal bag and attach directions
for preparation. Store pilaf mix in a
cool, dry place until ready to use.
Stove-Top Directions:
Place barley and contents of sea
soning packet in medium-size
saucepan. Add 2 cups water and 1
tablespoon butter. Bring to a boil;
reduce heat to low, cover and cook
45 minutes or until barley is tender
and liquid is absorbed. Makes 4
servings.
Microwave Directions: In
2-quart casserole, combine barley,
seasonings, 2 cups water and 1
tablespoon butter. Cover and cook
on high 6 to 8 minutes or until mix
ture comes to a boil. Stir with fork.
Cover and continue to cook on
high for IS to 18 minutes or until
most of the liquid is absorbed and
barley is tender. Let stand, cov
ered, 3 to 6 minutes. Makes 4
servings.
QUESTION Karen Kinnane, Shartlesville, would like a
recipe 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.
QUESTION—Louise Graybeal, Renick. W.Va., would like
a recipe for pancake syrup that is light in calories.
ANSWER Sarah Clark, Breezewood, wanted recipes
for angel hair fudge and for white bark fudge. Thanks to Ralph
Sanger, Lebanon, for sending a recipe.
Maple Vanilla Swirl Fudge
2 11-ounce packages premium white chocolate pieces
'A cup half and half
'A teaspoon maple extract
1 cup chopped toasted walnuts
Line a 10x7-inch baking pan with aluminum foil, coat lightly
with vegetable oil cooking spray. Melt white chocolate pieces
in top of double boiler over hot not boiling water. Stir white
chocolate until melted. Add half and half. Stir the mixture until
smooth and glossy. Mixture may separate at first but will
become smooth and glossy as it’s stirred.
Stir together one generous cup melted white chocolate
with maple extract and nuts. Spoon white chocolate and
maple mixture alternately in prepared pan and swirl together
with knife. Refrigerate until set for 2 to 4 hours. Cut into 24
squares. Refrigerate up to one month.
ANSWER—Beth Ehrisman, Richfield, wanted a recipe for
Catalina sweet and sour red dressing. Thanks to Donna Wil
son, Port Royal, and to Tina Forry, Palmyra, for sending
recipes.
Catalina Sweet and Sour French Dressing
1 cup oil
'A cup vinegar
VA cups sugar
1 teaspoon salt
1 can tomato soup
3 tablespoons Ketchup
Mix together ingredients. Store in jar and refrigerate
Shake or stir before using.
Sweet And Sour Dressing
1 cup sugar
1 cup ketchup
1 teaspoon celery seed
'A teaspoon salt
'A teaspoon paprika
'A teaspoon onion salt
Vi cup vinegar
IVi cups cooking oil
Blend together.
BEEF AND
BARLEY SOUP
1 tablespoon cooking oil
2 pounds beef short ribs
2 medium onions, chopped
3 large carrots, sliced
3 celery stalks, sliced
28-ounce can whole tomatoes
with liquid
2 quarts water
4 chicken bouillon cubes
'A cup medium pearl barley
In a large Dutch oven, heat oil
over medium-high heat Brown
beef. Add onions, carrots, celery,
tomatoes, water, and bouillon.
Bring to a boil. Cover and simmer
for about two hours or until beef is
tender. Add barley. Simmer
another 50 to 60 minutes or until
barley is done. Yield: 10 to 12
servings.
BARLEY HOT DISH
114 pounds ground beef
1 pint peas
14 bay leaf
1 can mushroom soup
214 cups water
14 teaspoon pepper
1 cup chopped onion
214 teaspoon salt
1 quart tomatoes, optional
V* cup barley
Brown beef and onion. Stir in
remaining ingredients and put in a
9x13-inch baking dish. Bake at
375 degrees for 114 hours. May
need to add more water as casser
ole bakes.
(Turn to Pag* B 12)
BARLEY BLACK
BEAN SALAD
Vi cup pearl barley
2 cups water
'A teaspoon salt
3 tablespoons vegetable oil,
divided
1 cup chopped tomato
'A cup cooked com kernels
'A cup diced green bell pepper
A cup diced sweet onion
2 tablespoons chopped cilantro
or parsley
1 tablespoon minced jalapeno
pepper
2 tablespoons white wine
vinegar
2 tablespoons lime or lemon
juice
15-16-ounce can black beans,
drained
Salt and pepper, to taste
Prepared tomato salsa, optional
Combine barley, water, salt and
1 teaspoon oil in saucepan. Bring
to boil. Reduce heat to low; cover
and cook 45 minutes or until barley
is tender. Rinse cooked barley
under cold water and drain well. In
a bowl, combine tomato, com, bell
pepper, onion, cilantro, jalapeno
pepper, vinegar, lime juice and
remaining oil. Add barley and
beans. Stir well to combine. Adjust
seasonings. Serve at room temper
ature with prepared tomato salsa
on the side, if desired. Makes 8
servings.
R. Leinbach
Leola
MEXICAN BARLEY
TOMATO SOUP
V* cup pearl barley
8 cups water
2 teaspoons salt
2 cloves garlic, minced
1 small whole chicken
1 medium onion, chopped
14 'A -ounce can Mexican-style
or plain stewed tomatoes
'A teaspoon ground cumin
Dash cayenne pepper
A cup fresh cilantro sprigs
Place barley, water, salt, garlic,
chicken and onion in large soup
pot Bring to a boil. Cover and sim
mer about 45 minutes or until
chicken is tender and barley is
cooked. Remove chicken; let cool
slightly. Add tomatoes and cumin
to soup in pot; simmer IS minutes
longer. In the meantime, remove
chicken meat from bones; cut meat
into bite-size pieces. Return chick
en pieces to soup; heat through.
Season to taste with salt and cayen
ne. Serve in bowls garnished with
fresh sprigs of cilantro. Makes 6
servings.
Elaine Eby
Chambersburg
3 cups cooked pcari barley
Saute broccoli florets in olive oil
until tender crisp. Add cooked
shrimp, tomato, olives and red
pepper. Stir into cooked barley;
heat through.
BARLEY BREAKFAST
BOOSTERS
1 cup chopped Golden Deli
cious apple
2 teaspoons honey
'A teaspoon cinnamon
3 cups cooked,barley
Add apple, honey, and cinna
mon to cooked barley. Heat
through and serve with a dollop of
vanilla-flavor yogurt.
Nat. Barley Council
Nat. Barley Council
BARLEY SHRIMP TOSS
2 cups broccoli florets
1 tablespoon olive oil
6 ounces cooked shrimp
1 cup diced flesh tomato
'A cup chopped olives
'/«teaspoon crushed red pepper
Nat. Barley Council