88-lancteter Farming, Saturday, April 29, 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 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—Jean Nestler, Halifax, would like a recipe for Sally Lunn. Is it a bread or a sweet cake? QUESTION Nancy Pacitti, Philadelphia, writes that she recently visited Lancaster County and enjoyed the lima beans in tomato sauce that is found in most area Pennsylvania Dutch smorgasbords. She would like the recipe. QUESTION Gladys M. High, Ephrata, and Leah Fisher, Gordon ville, would like a recipe for pepper jelly made with red peppers. QUESTION Leah Fisher, Gordonville, would like a recipe for pepper jelly. 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 larjje pig cooker. QUESTION—AIice 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 Restaurant. 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. Cook's Question Comer Fresh Ideas For Citrus Fruit (Continued from Page B$) or food processor. Blend or pro- SPICED ORANGE DIP cess until fairly smooth. Transfer 1 cup cottage cheese to small bowl. Stir in orange juice, cup orange juice sugar, peel, salt, and cinnamon. Vi teaspoon sugar Cover and chill. Allow to stand at 'A teaspoon grated orange peel room temperature a few minutes A teaspoon salt before serving. Use as a dip for '/, teaspoon cinnamon fruits or dressing for fruit salads. QUESTION Janet Rutz, Carlisle, would like recipes to use dried cranberry beans. QUESTION Frank T. Cat of Millerslown, 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. 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 Nancy Sauder, Lititz, wanted a recipe for chicken breasts baked with a creamy dried beef sauce. Thanks to Mary Louise Grove, Hanover, Gina Hawbaker, Denis Angstadt, Oley, and others for sending recipes. 6 boned chicken breasts, skinned VA pounds chopped dried beef 2 cups sour cream 1 can cream of mushroom soup Wrap chicken breast in dried beef and place in a BxB-inch baking dish. Combine remaining ingredients and pour over chicken. Bake at 275 degrees for 3 hours. OR, line casserole with dried beef. Place pieces of chicken breast on top, another layer of dried beef and chicken breasts. No salt is needed because of the dried beef. Mix soup and 1 cup sour cream and pour over chicken. Bake at 325 degrees for 2 hours. 4 to 5 chicken breasts 1 can mushroom soup 1 pint sour cream 1 package dried beef Vt pound bacon Fry bacon until crisp so it can be broken into bits. Teardried beef into pieces and place on bottom of baking dish. Place chicken breasts on top of dried beef. Mix soup and sour cream. Pour over chicken. Sprinkle bacon on top. Cover and let marinate in refrigerator overnight. Bake in 350 degree oven for 35 to 40 minutes, covered. ANSWER —Marie Jackson wanted ideas for taking meals to the field workers and also how to keep hot foods hot and cold meals cold. Here are several recipes from an Ontario County, N.Y. reader, and some ideas for keeping food hot. She keeps hot dogs, Italian sausages, and burgers in a wide mouth 2-quart thermos, which has been preheated with boil ing water. After grilling meat, she puts it in the microwave until it is really hot. She butters rolls and slips the meat onto them as each driver gets off his tractor. Another hot meal the workers enjoy is pizza turnovers. Take plain bread or pizza dough and roll thin into 8-inch cir cles. Fill with cheese, meat, and sauce (pepperoni, sauage, any leftover cheese. Seal like a turnover with a dab of water. Don't allow fillings to leak out onto the cookie sheet. Bake at 400 degrees about 15 minutes until browned. In hot weather, fill pint freezer containers with cubes of watermelon. Carry a large jug of ice water to refill their indivi dual water jugs. To keep filling salads, like potato or macaroni, chilled, pack pint freezer container for each person and chill thoroughly before taking to the field. Deviled eggs—put two havles together and wrap in plastic wrap. No mess. Chill well. For dessert, pack pie or cake in triangular containers made for this purpose. Cookies that don’t crumble easily or brow nies go into small bags as do grapes and cherry tomatoes. Keep baby wipes in each vehicle so hands may be cleaned. Keep a big heavy-duty plastic container of cookies in the barn where the men pick up and leave their tractors. ANSWER—Sue Pardo, Jarrettsville, Md., wanted a recipe for rugelach. Thanks to Eileen Moore, Chambersburg, who sent a recipe that she used to win blue ribbons at several fairs for these delicious filled cookies. Also, thanks to Naomi Blank, Kinzers; Josephine Matenus, Dallas, and others for sending recipes. Place cottage cheese in blender Easy Chicken Elegant Chicken (Turn to Pag* B 9) Yield VA cups. Shannon Sentinel Northampton/Lehigh Co. Dairy Princess PEACH-ORANGE FROST 1 cup well-drained canned peach slices 1 teaspoon unflavored gelatin 1 tablespoon lemon juice A cup syrup from canned peaches 1 egg yolk 'A cup orange juice 'A teaspoon grated orange rind % cup sugar Pinch salt 1 cup light cream 1 egg white Mash one cup peach slices thor oughly with a fork or blend until smooth. Add gelatin to lemon juice and let stand 5 minutes. Heatpeach syrup and add softened gelatin. Stir until gelatin is dissolved. Cool (do not chill). Beat egg yolks slightly. Stir into gelatin mixture along with orange juice and rind, sugar, salt, cream, and mashed peaches. Pour into a metal pan and freeze until firm. Beat egg white until stiff. Scrape the frozen mixture into a chilled bowl and beat with rotary beater or electric mixer until smooth. Fold in egg white and return to metal pan. Freeze until firm. Spoon into sherbet glasses at serving time and garnish with extra peach slices. CITRUS COOLER 2 8-ounce containers lemon-, flavor yogurt 6-ounce frozen pineapple orange juice concentrate 3 ice cubes Place all ingredients in blender container; cover. Puree until smooth and frothy. Serve immedi ately in tall chilled glasses. Yield: 3 cups. Shannon Sentinel Northampton/Lehigh Co. Dairy Princess ORANGE CHICKEN STIR-FRY 'A cup orange juice 2 tablespoons sesame oil, divided 2 tablespoons soy sauce 2 teaspoons grated fresh ginger 1 teaspoon grated orange peel 1 clove garlic, minced VA pounds boneless, skinless chicken breast, cut into strips 3 cups mixed fresh vegetables, such as green bell pepper, red bell pepper, snow peas, carrots, green onions, mushrooms, and onions. 1 tablespoon cornstarch A cup unsalted cashew bits or halves 3 cups hot cooked rice Combine orange juice, 1 tables poon oil, soy sauce, ginger, orange peel and garlic in large bowl. Add chicken; marinate in refriger ator one hour. Drain chicken; reserve marinade. Heat remaining one tablespoon oil in large skillet or wok over medium-high heat Add chicken; stir-fry 3 minutes or until chicken is lighdy browned. Add vegetables; stir-fry 3 to 5 minutes or until vegetables are crisp-tender. Combine cornstarch and marinade; add to skillet and stir until sauce boils and thickens. Stir in cashews; cook one minutes more. Serve over hot rice. Makes 6 servings. USA Rice Council BJ. Light Lebanon
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