88-Linc«stef Farming, Saturday, May 20. 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 Fanning, 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 Nancy Price, Jarrettsville, would like a
recipe for fruit sauce such as they serve with ham at Horn and
Horn Restaurant. She has tried other recipes but none is as
good as Horn and Horn’s.
QUESTION A Potter County reader would like a recipe
for sweet gherkin pickles.
QUESTION Dick Taylor, Allentown, N.J., would like a
recipe for hot pepper sauce using lime juice and carrots as
opposed to the traditional method of using vinegar and toma
toes. He writes that lime juice enhances the pepper flavor
more than vinegar.
QUESTION Dee Crowder, Gettysburg, is looking for a
recipe similar to Rotel or Chi-Chi’s Tomato and Green Chilies.
Also, she'd like salsa recipes.
QUESTION Ellen McComrey, Oxford, is searching for a
baked pineapple recipe.
QUESTION Mrs. King writes that she had a recipe that
she lost for delicious peanut butter marble brownies. Choco
late chips are sprinkled in the batter, placed in the oven to melt
a few minutes before swirling the chocolate with a knife to
marble it.
QUESTION Lena Hoover, Shippensburg, would like
recipes for instant vanilla, chocolate, and butterscotch
puddings.
QUESTION —Andy Andrews, Brownstown, would like the
recipe for pecan collision, a dessert served at a local
smorgasbord.
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 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 eurecipe for wild
rice soup like that served at Lapp’s Restaurant in Granite Run.
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 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 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
Rhubarb
(Continued from Page B 7)
RHUBARB COBBLER WITH
OAT DUMPLIN’S
Fruit;
V* cup sugar
2 tablespoons cornstarch
1 cup water
'A cup orange juice
4cups fresh or frozen rhubarb,
sliced
Dumplings:
A cup flour
'A cup rolled oats
Vi cup sugar
/ cup whole-wheat flour
VA teaspoon baking powder
'A cup milk
2 tablespoons vegetable oil
Topping:
1 tablespoon sugar
V* teaspoon ground cinnamon
Preheat oven to 425 degrees. In
a medium saucepan, stir together
sugar and cornstarch. Stir in water
and orange juice.
Cook and stir over medium
high, beat until mixture is thick
ened and bubbly.
Add the rhubarb pieces. Cook
and stir until mixture returns to
boiling. Remove from heat and
keep it warm.
To make dumplings. In a
medium bowl, stir together flour,
rolled oats, sugar, and baking
powder.
Combine milk and oil, stir into
dry ingredients until mixture is
moistened.
Transfer warm rhubarb mixture
to 13x9x2-inch baking pan or
2-quart casserole. Immediately
spoon the dumpling batter into 8
mounds on top of rhubarb mixture.
For the topping: combine sugar
and cinnamon and sprinkle over
the dumplings.
Bake uncovered in 425 degree
oven for about 20 minutes or until
done. Makes 8 servings. Serve
warm with low-fat whipped cream
or low-fat ice cream.
QUESTION -r- 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.
ANSWER Marilyn Sensenig, Smyrna, Del., wanted
recipes for using sourdough starter. June Kummerer, Potts
town, wanted recipes for Friendship Cake and the starter for
Amish Cinnamon Bread. Here are several answers from Bon
nie Martin, Josie Milberger, Bryan, Texas; Donna Meckley,
East Berlin, and others for sending recipes. Readers, please
clip these recipes for future reference as this is a oft-repeated
request that consumes too much space to repeat it as often as
it is requested.
SOURDOUGH FRIENDSHIP BREAD
Day 1 - Receive Starter
Day 2,3, 4 - Stir
Day 5 - Add 1 cup flour, 1 cup sugar, 1 cup milk
Day 6 and 7 - Stir
Day 8 and 9 - Do nothing
Day 10 - Add 1 cup flour, 1 cup sugar, 1 cup milk. Put 1 cup
batter into three separate containers and give them, along
with a copy of the directions to three friends.
Day 11 - Add the following to the remaining batter:
1 cup-oil
1 cup sugar
2 cups flour
3 teaspoons cinnamon
1 teaspoon baking soda
4 eggs
1 small box vanilla instant pudding
1 cup raisins or nuts (opt.)
1 cup pineapple crushed (no cinnamon)
Stir well, pour batter into two loaf pans or one bundt pan,
greased and sugared. Bake at 325* for 1 hour.
Options: (1) 1 cup chocolate chips and chocolate pudding
instead of vanilla pudding (2) 1 cup applesauce, vanilla pud
ding, 1 cup raisins and cinnamon (3) Chocolate pudding,
Heath Bar chopped.
And Strawberry Time
Helen “Grammy’’ Groff shows off her famous strawberry
rhubarb pie, which Is available for purchase today at Kitch
en Kettle’s famous Rhubarb Test.
STRAWBERRY
RHUBARB SAUCE
‘A pound rhubarb, cut into
'A -inch pieces
'A pound sliced fresh
strawberries
'A cup sugar
'/• teaspoon cinnamon
Pinch salt
(Turn to Pago 828)
1 tablespoon cornstarch dissol
ved in 2 tablespoons water
Cook rhubarb, strawberries,
sugar, cinnamon, and salt until
soft. Add cornstarch and cook until
thickened. Use as is or in desserts.
Kitchen Kettle
STRAWBERRY-RHUBARB
COBBLER
Filling:
1 cup sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
/* teaspoon salt
'A teaspoon nutmeg
4 cups sliced fresh rhubarb,
sliced.
2 pints fresh strawberries, sliced
1 tablespoon butter
Dough:
FA cups flour
2 tablespoons sugar
1 tablespoon baking powder
'A teaspoon salt
'A cup butter
1 cup milk
Topping:
1 tablespoon sugar
'A teaspoon ground cinnamon
Heat oven to 400 degrees for
filling. Combine sugar, cornstarch,
cinnamon, salt, and nutmeg in
large bowl. Add rhubarb and
strawberries: toss to coat Spoon
into 1 lx 17-inch glass baking dish.
Cut butter into small pieces and
sprinkle over fruit.
For dough, combine flour,
sugar, baking powder, and salt in
medium bowl. Cut in butter with
pastry blender until mixture is the
size of small peas. Add milk, stir
with fork until dry ingredients are
moistened. Dough will be lumpy.
Drop in a mound over fruit. For
topping, combine sugar and cinna
mon? sprinkle dvenly over dough.
Bake 30 to 35 minutes or until gol
den brown and filling is bubbly.
Cool on wire rack.
To make this recipe extra spe
cial top with half and half or a
generous scoop of vanilla ice
cream.
Shannon Semmel
Northampton/Lehigh Co.
Dairy Princess
(Turn to Pago BIS)