88-Lancaster Fanning, Saturday, April 22, 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 Teena Fuoss, Unityville, would like to know
how to can sweet potatoes. Also, can you freeze zucchini
without blanching? Teena said that her mom always did a lot
of canning and freezing, but Teena was always too busy help
ing her dad in the barn and did not have an interest in house
work. Now, she needs to do it because her mom passed
away. She was a do-it-from-scratch-type lady and never fol
lowed a recipe.
QUESTION Ron Kieffer, Hamburg, wants a recipe for
black raspberry syrup.
QUESTION Marilyn Sensenig, Smyrna, Del., would like
recipes for using sourdough starter.
QUESTION Fannie Stoltzfus, Christiana, would like a
recipe to make rice cakes.
QUESTION Gina Hawbaker would like to know how to
make a salad dressing similar to the house dressing at Atrim
House Restaurant in Greencastle.
QUESTION Gina Hawbaker's brothers want to know
how to fix chestnuts by roasting and other ways.
QUESTION Dorothy Carvell would like a recipe for wild
rice soup like that served at Lapp's Restaurant in Granite Run.
QUESTION Brenda Seidel, Elliottsburg, would like a
recipe for French Apple Pie, which has raisins and is topped
with icing.
QUESTION—Brenda Scott, Bellefonte, wants a recipe for
cabbage slaw to put on ham and pork barbecues.
QUESTION—Brenda Scott, Bellefonte, wants a recipe for
a basting sauce to baste a 225-pound roasting pig as it’s
being cooked in a large pig cooker.
QUESTION Sue Pardo, Jarrettsville, Md. Does anyone
have a recipe for rugelah, a pastry filled with fruit or chocolate.
Sue thinks it may be a Jewish cookie.
QUESTION Alice Yoder, Lewistown, would like a recipe
for vanilla whoopie pies.
QUESTION Sue Werner, Lebanon, would like a recipe
for alfalfa Jelly. She writes that her family tasted it at the Farm
Show. Although she felt like she was eating grass, her son
loved it.
QUESTION —Jackie Hall would like a recipe for a straw
berry and banana dessert like that served at Shoney's
Restuarant.
QUESTION —A reader would like a recipe for Dutch Loaf
made with beef and pork.
QUESTION A reader would like the recipe for evapor
ated milk.
QUESTION Roland Kamoda, Monongahela, would like
a recipe for chicken and biscuits.
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 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 Karen Kinnane, Shartlesville, would like a
recipe for clear cranberry jelly that can be molded in shapes.
Cook's
Question
Comer
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 Ruth Erb, Beavertown, asked for a recipe for
Apple Pandowdy. Thanks to Rachael Gromling, Manchester;
Erla Shirk, Ephrata; Kathryn Jordan, Stewartstown; Marian
Horst, Ephrata; Martha Putt, Schuylkill Haven; and many
others for sending recipes. Surprisingly, all the recipes were
the same. Rachael writes that she participated in an apple
pandowdy baking contest more than 40 years ago in high
school. The judges noticed that she forgot to add vanilla so
she did not win.
Apple Pandowdy
1 quart sliced apples
1 cup brown sugar
14 cup flour
14 teaspoon salt
1 tablespoon vinegar
1 tablespoon butter
3 /* cup water
1 teaspoon vanilla
Topping:
1 cup flour
Vt teaspoon salt
2 tablespoons baking powder
214 tablespoons shortening
14 cup milk
Pare and slice apples. Place in bottom of large, flat baking
dish. To make syrup, combine sugar, flour, salt, vinegar, and
water.
Bring to boil and cook 2 minutes.
Remove from heat and add butter and vanilla. Cool. Pour
cooled syrup over apples. Make topping by cutting shortening
into sifted dry ingredients.
Add milk and stir only until mixture is wet. Drop topping by
spoonfuls over apple mixture. Bake at 400 degrees for 35
minutes. Serve with rich milk or cream. Makes 6 to 8 servings.
ANSWER Roland Kamoda, Monongahela, wanted a
recipe for a good lamb stew. Thanks to Sarah Clark, Breeze
wood, for sending two.
End Of The Month Lamb Stew
3 pounds lamb stew meat, cubed
3 tablespoons flour
2 cups water
1 teaspoon salt
V 4 teaspoon pepper
Vi teaspoon rosemary
'A teaspoon chili powder
1 cup red wine
1 teaspoon salt
2 bay leaves
2 tablespoon salad oil
2 tiny onions, peeled
6 carrots, diced
15-ounce can tomato sauce
6 small potatoes, cubed
1 clove garlic, peeled
1 cup red cooking wine
% pounds fresh string beans, halved
Wash the lamb shanks and dry with a damp towel. Mix the
flour, salt, pepper, and chili powder well. Dip the lamb in this
mixture and brown quickly in the heated oil in a large skillet.
Drain off excess liquid and add the tomato sauce, garlic,
water, rosemary, cooking wine, remaining salt, and bay
leaves.
Simmer over low heat for approximately one hour or until
tender. Add onions, carrots, beans, and potatoes, and con
tinue simmering gently for 25 to 35 minutes or until all veget
ables are cooked. Do not overcook. Pour the skillet contents
into a greased casserole, cover and set aside for several
hours in refrigerator. Twenty minutes before serving, bake
casserole in 375 degree oven. Serves 6. Flavor improves
when made ahead.
2 tablespoons flour
1 teaspoon salt
VA pounds lamb, cubed
’/» teaspoon pepper
2 tablespoons oil
% teaspoon dill weed
3 cups water
8 small onions
3 carrots, sliced
2 potatoes, cubed
'A cup light cream
1 tablespoon flour
Mix together 2 tablespoons flour, salt, and pepper. Roll
meat in mixture. Brown in hot oil. Add dill weed and water.
Cover; simmer 1 !4 hours. Add onions, carrots, and potatoes.
Cover; cook 25 minutes or until tender. Combine cream and 1
tablespoon flour, stirring until smooth; blend in meat mixture:
cook until thickened, stirring to avoid lumping. Makes 4
servings.
Lamb Stew
Recipes
(Continued from Page B 6)
BUCKWHEAT GRIDDLE
CAKES WITH YEAST
A yeast cake
’/«cup lukewarm water
VA cup scalded milk
'A teaspoon salt
VA cups buckwheat flour
1 teaspoon baking soda
1 tablespoon molasses
1 egg
Soften yeast in / cup water.
Scald milk and cool to lukewarm.
Stir in salt, yeast, and flour. Beat
well.
Cover and let stand in a warm
place overnight In the morning,
dissolve soda in 'A cup warm water
and add to sponge.
Add molasses and beaten egg.
Bake on hot griddle. Turn cakes
only once.
Cindy Hofftnan
Richfield
LIME MERINGUE PIE
l'/> cups sugar, divided
'/] cup cornstarch
1/2 cups water
3 eggs, separated
'/ cup lime juice
1 drop green food coloring,
optional
’/ teaspoon cream of tartar
Vi teaspoon vanilla
6-ounces prepared graham
cracker crumb crust
Lime slices, optional
In medium saucepan, stir
together 1 cup sugar and corns
tarch. Stir in water and egg yolks
until smooth. Cook over medium
heat, stirring constantly, until mix
ture boils. Reduce heat to low and
cook one minute. Renjpve from
heat. Stir in lime juice and food
coloring, if desired, until well
blended. Set aside.
In small bowl, beat egg whites
with cream of tartar at high speed
until foamy. Add remaining 'A cup
sugar, 1 tablespoon at a time, beat
ing constantly until sugar is dissol
ved and whites are glossy and
stand in soft peaks. Beat in vanilla.
Pour hot lime filling into crust.
Spread meringue over hot filling,
spreading evenly in attractive
swirls. Bake in preheated 350
degree oven until peaks are lightly
browned, about 12 to 15 minutes.
Cool. Garnish with lime slices if
desired.
Financial
Workshop
For Women
LEESPORT (Berks Co.) If
you are a single, career woman,
divorced, separated, widowed or
seeking to regain control of your
finances, a financial workshop
‘Taking Control,” may interest
you.
The program deals with cash
and risk management, investment
planning, tax and retirement plan
ning, and other financial consider
ations. The cost includes a
150-page comprehensive
workbook.
Register by May 3 for the work
shop scheduled for May from
7-9:30 p.m. at the Berks County
Agriculture Center. Leesport Cost
is $ 15, send to the ag center at P.O.
Bok 520, Leesport, PA
19533-0520.