88-Lancaster Farming, Saturday, March 25, 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 Donald Love, Somerset, would like a recipe
for shoo fly cake, pumpkin sponge pie, and soft raisin filled
cookies.
QUESTION —Donald Love, Somerset, would like to know
how to make something similar to A-1 steak sauce, Heinz 57
steak sauce, or any of the new simmer sauces (Chicken
Tonight or other brands) on the market.
QUESTION —A reader would like a recipe for Dutch Loaf
made with beef and pork.
QUESTION Ressa Owens, Beech Creek, would like
recipes for making and keeping baby food.
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 Vi cup fructose for every V« 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, Ore., 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 Roland Kamoda, Monongahela, would like
a recipe for chicken and biscuits.
QUESTION Roland Kamoda, Monongahela, would like
a recipe for a good lamb stew.
QUESTION A reader from northeastern Pennsylvania
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 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 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.
Cook's
Question
Comer
Lentils Make A Come Back
(Continued from Pag* B 6)
CHILI BEAN BURGERS
2 cups cooked or canned pinto
beans or lentils
1 egg, beaten
1 small onion, finely chopped
14 teaspoon garlic powder
'A teaspoon chili powder
14 teaspoon ground black
pepper
'A teaspoon salt, optional
'A cup crushed cereal or bread
crumbs
1 tablespoon vegetable oil
In a large mixing bowl, mash
beans with a fork. Add egg, onion,
and seasonings to bowl. Combine
the mixture in the bowl with a
spoon. Place cereal or bread
crumbs on a clean plate. Shape
'A cup bean mixture into patty.
Coat patty with crumbs on both
sides. Repeat with remaining bean
mixture. Heat oil in the frying pan
and brown patties on each side for
2-3 minutes.
Omit salt if you use canned
beans. Try curry powder instead of
chili powder. Top with cheese and
serve on a hamburger bun if
desired.
BLACK BEAN SOUP
1 pound dried black beans
4 tablespoons bacon drippings
3 large onions, chopped
2 cloves garlic, minced
2 cups tomatoes, mashed
1 teaspoon sweet basil
A teaspoon thyme
'A teaspoon marjoram
Pinch ground coriander
2 to 3 ham hocks, split
6 cups beef broth
Salt and fresh ground pepper
4 tablespoons wine vinegar
Soak beans overnight in enough
cold water to cover or cover with
boiling water and boil for 2
minutes, remove from heat, cover
and let stand one hour. After soak
ing, cook covered until beans are
just tender about 2 hours. Use
soaking water to cook beans.
Meanwhile, code onions and
garlic in bacon drippings until just
lightly browned. Add garlic, sea
sonings. and tomatoes. Cook 3
minutes. Put aside. When beans
are tender, add above mixture, ham
hocks, and beef stock. Cover
loosely and cook about 2 hours on
low heat. Stir occasionally.
Remove ham hocks and cool, trim,
and cut into small pices. Puree
soup in blender or food processor
in small batches. Reheat, add ham
pieces, and vinegar.
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.
QUESTION Andy Andrews, Brownstown, would like a
recipe for pumpkin-flavored candy apples.
ANSWER—Thanks to Donna from Latrobe for sending a
cookie recipe that is made with a waffle iron.
Va cup butter
1 teaspoon vanilla
1 cup flour
% cup sugar
2 eggs
3 tablespoons cocoa
Va cup chopped nuts, optional
Melt butter and remove from heat. Add remaining ingre
dients. Stir by hand until well blended. Drop by teaspoon on
hot waffle iron set at medium heat. Bake one minute. Cool and
frost.
SAUSAGE AND LENTIL
'/> pound sweet Italian sausage,
cooked, drained, crumbled
I large finely chopped onion
1 small green pepper, chopped
1 small carrot, chopped
1 large clove garlic, minced
1 bay leaf
2 cans (1354 -ounces) chicken
broth
16-ounces whole tomatoes,
chopped
1 cup water
34 cup dry lentils
'A cup Dijon country mustard
In 4-quart saucepan, combine
all ingredients except mustard.
Simmer, coveted. 1A hours or
until lentils are tender. Add
mustard.
SAVORY LENTIL SOUP
1 pound lentils, washed, sorted
8 cups cold water
3 ribs celery, chopped
1 medium onion, sliced
3 carrots grated or sliced thin
1 can cooked tomatoes
4 pieces bacon or ham bone
4-S frankfurters, sliced
Salt and pepper to taste
Wash and sort lentils, drain.
Brown bacon, if used. Place cold
water and lentils in kettle with
bone or bacon. Add salt Cover and
cook 1 to 2 hours. Add vegetables
and cook another hour. Lentils
may be rubbed through a sieve
before adding vegetables if you
want a thick soup. Season to taste.
About 30 minutes before serving,
add sliced frankfurters.
HOPPIN* JOHN
1 tablespoon vegetable oil
2 medium onions, chopped
2 14-ounce cans black-eyed
peas
2 ounces lean ham, cubed
1 cup cooked rice
'A teaspoon salt optional
'A teaspoon garlic powder
A teaspoon pepper
Heat oil in saucepan. Add
onions and saute for one minute.
Add beans and liquid, ham, rice,
and seasonings. Stir. Cook for 8-10
minutes.
Turtle Cookies
(Turn to Pago B 12)
SOUP
Eileen Schuler
Fleetwood
PLANET BURGERS
'A cup sunflower kernels
16-ounce can gaibanzo beans,
drained and mashed
3 cups cooked brown rice
1 medium onion, chopped
1 medium carrot, shredded
Vi cup Italian-style bread
crumbs
Vi cup chopped fresh parsley
2 eggs, lightly beaten
Vi cup soy sauce
1 teaspoon dried thyme
Vegetable oil for frying
g slices French bread, toasted
Toast sunflower kernels on bak
ing sheet at 3SO degrees for S to 7
minutes until golden brown. Com
bine sunflower kernels, beans,
rice, onion, carrot, breadcrumbs,
parsley, eggs, soy sauce, and
thyme. Form into 8 rectangular
patties. Pan-fry burgers in oil in
large skillet over medium-high
heat until thoroughly heated, about
4 minutes per side. Serve on
French bread with condiments.
g servings. Each 318 calories,
7.6 g fat, 2.4 g dietary fiber, 56 mg
cholesterol, and 799 mg sodium.
BEAN BURRITOS
1 teaspoon vegetable oil
16-ounce can pinto or kidney
beans
'A cup onion, chopped
'/ cup sliced ripe olives,
optional
1 teaspoon chili powder
'/• teaspoon garlic powder
V* teaspoon cumin, optional
'A cup green pepper, chopped
1 cup shredded cheese
Sauce:
3 cups tomato sauce or spaghetti
sauce
8 soft flour tortillas
Drain and mash beans but save
the liquid. Heat oil in pan and cook
onion for 2 minutes. Add remain
ing ingredients except cheese.
Code for 2-3 minutes. Add 1-2
tablespoons bean liquid if the bean
mixture becomes too thick.
Heat tomato sauce in the pan.
Cook and stir for 2-3 minutes.
Remove from heat. Set aside.
Fill each tortilla with 2-3 table
spoons of the bean mixture. Roll or
fold the tortilla and place in baking
dish with the seam side down. Pour
sauce over the tortillas in the bak
ing dish. Sprinkle cheese on top.
Bake at 350 degrees for 30
minutes or until bubbly. Uncover
for the last few minutes.
THREE BEAN CASSEROLE
1 pound ground beef
16-ounce can kidney beans,
drained
16-ounce can pork and beans
16-ounce lima beans, drained
V* cup brown sugar
2 tablespoons vinegar
Vi cup catsup
Mustard to taste
Brown ground beef in skillet
Pour off drippings. Add remaining
ingredients and mix well. Pour
mixture into a greased baking dish.
Bake at 350 degrees for 35
minutes.
STIR-FRIED BEANS
1 tablespoon oil
15-ounce can butter beans
1 medium onion, chopped
3 cups raw vegetables, diced
(broccoli, carrots, celery, squash,
green beans, bean sprouts, green
pepper)
1 tablespoon soy sauce OR 1
beef bouillon cube dissolved in 2
tablespoons water
Heat oil, saute onion for one
minute. Add soy sauce or bouillon.
Cook 1 minute. Add beans and
vegetables. Do not cover. Cook
and stir constantly for 3-3 mintues,
until vegetables are lender-crisp.