WUnfSSter Firming, Saturday. Mav 97 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
tata, 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 Linda Lundberg of Great Meadows would
like a recipe for pumpkin butter.
QUESTION Sarah Clark, Breezewood, would like a
recipe for Autumn Soup, which contains hambuger, celery,
corn, potatoes, tomatoes, onion, basil, salt and pepper.
QUESTION —Sarah Clark, Breezewood, would like a can
dy called Decadent, which she thinks is made in North or
South Carolina. She’d also like a bread recipe called Arkan
sas Travelers Bread, a fruit cake called ice box fruit cake,
which includes marshmallows, Hi Ho Crackers, evaporated
milk, mixed candied fruits, and nuts, and a cherry pie made
with red Kool-Aid.
QUESTION A Chambersburg lover of Section B would
like recipes for ‘all fruit” jellies without artificial sweeteners
and granulated sugar. She asks, is meadow tea and spear
mint tea caffeine free? She’d like details on using a smoker.
Do you burn charcoal or wood? How do you keep the fire hot
while adding wood? How do you keep ashes off the meat?
How can you tell if it’s hot enough?
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 Hotel or Chi-Chi's Tomato and Green Chilies.
Also, she'd like salsa recipes.
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 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 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.
Cook's
Question
Comer
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 roiled 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.
ANSWER Ron Kieffer, Hamburg, wanted a recipe for
black raspberry syrup. Thanks to Lou Shultz, Harrisburg, for
sending a favorite recipe that she said is good on ice cream.
Raspberry Sauce
2 teaspoons cornstarch
% cup sugar
% cup water
1 pint raspberries
In medium saucepan, combine cornstarch and sugar. Stir
in water and raspberries. Cook, stirring constantly, over
medium heat until mixture simmers for two minutes and is
slightly thickened. Strain through fine sieve, pressing pulp
with back of spoon. Discard seeds. Chill.
If frozen raspberries are used, defrost two 10-ounce pack
ages, but do not add additional sugar or water. Blend in corn
starch. Heat mixture gently until sauce is thickened. Chill.
ANSWER —Mrs. King wrote that she had a recipe that she
lost for delicious peanut butter marble brownies. Thanks to
Rebecca Seller, New Holland, for sending a recipe.
Peanut Butter Swirl Bars
'A cup crunchy-style peanut butter
'/> cup butter, softened
y< cup brown sugar
% cup sugar
2 eggs
2 teaspoons vanilla extract
1 cup unsifted flour
1 teaspoon baking powder
'A teaspoon salt
12-ounces semi-sweet chocolate morsels
Preheat oven to 350 degrees. In a large bowl, combine
peanut butter, butter, brown sugar, and granulated sugar;
beat until creamy. Gradually beat in eggs and vanilla extract.
Blend in flour, baking powder, and salt. Spread into greased
13x9x2-inch baking pan. Sprinkle chocolate morsels over
top. Place in 350 degree oven for 3 minutes. Remove from
oven, run knife through to marbleize. Return to oven. Bake at
350 degrees for 30 minutes. Cool. Cut into 2xl-inch bars.
Makes 48 bars.
ANSWER —Ellen McComrey, Oxford, was searching for a
baked pineapple recipe. Thanks to Loretta Bauer, Penns
burg, for sending a recipe.
Baked Pineapple
4 beaten eggs
2 tablespoons flour
3 /« cup granulated sugar
Mix well and add:
1 can crushed pineapple
3 slices white bread, cubed
Mix together ingredients and pour into a vegetable
sprayed 8-inch square pan. Pour Vi cup melted butter over
top. Bake one hour at 350 degrees. Serve hot.
Serves 6.
QUESTION Nancy Pacitti, Philadelphia, wanted the
recipe for lima beans in tomato sauce that is found in most
area Pennsylvania Dutch smorgasbords. Thanks to Stan
Kitchen for sending a recipe.
2 cups dried lima beans
4 slices bacon
1 small onion
1 green pepper
1 cup canned tomatoes
2 teaspoons salt
1 teaspoon mustard
2 tablespoons brown sugar
Wash beans and soak overnight in cold water. In the morn
ing', drain and add 2 quarts fresh water. Cook until almost ten
der. Pour beans into a buttered casserole. Add minced pep
per, onion, tomatoes and seasoning. Mix together. Place
bacon on top and bake in covered casserole for 2 hours at 325
degrees. Add more liquid if necessary. Leave uncovered the
last 20 minutes. Serves 6.
ANSWER A reader wanted the recipe for evaporated
milk. Thanks to N.E. Kreitzer, Lebanon, for sending a recipe.
Process in blender:
1 cup nonfat dry milk
1 % cups water
Makes IVs cup or the equivalent of an 11-ounce can
Baked Limas
Evaporated Milk
Reduce
Cancer Ris
TOWANDA (Bradford
Co.) —“Eat Five” is the title of a
new five part learn-at-home series
on nutrition offered by Penn State
Cooperative Extension of Brad
ford County.
The series was written by
Extension Nutrition specialists
from Penn State University. Each
lesson addresses the “Five a Day
for Better Health” slogan being
used by the National Cancer Insti
tute and the Produce for Better
Health Foundation to encourage
Americans to eat more fruits and
vegetables. Information is
included in the series on how to
make adjustments to your diet that
may help to lower your risk of
developing certain types of
cancers and improve your overall
health.
Each lesson takes no more than
one hour to complete.
Each of the five lessons also
includes; recipes; a worksheet to
help you determine how you’re
doing, for example, with veget
able consumption habits; informa
tion on storing, preparing and
cooking vegetables and fruits; and
getting kids involved with prepar
ing, cooking, and eating veget
ables and fruits.
The lessons will be distributed
beginning the first week in June,
with one lesson being mailed each
week. To receive the series send
your name, address, phone num
ber, and $5 to cover cost of post
age to “Eat Five”, Penn State
Cooperative Extension, 701 South
Fourth Street, Towanda, PA
18848, by June 1. Checks should
be made payable to “Bradford
County Extension.” For additional
information contact the Extension
Office at (717) 265-2896.
Food Safety
Update
SCRANTON (Lackawanna
Cq.)—lt is estimated that there are
24-81 million cases of foodbome
illness each year. According to the
Center for Disease Control, 9,000
deaths result annually from food
bome diseases.
To address this concern, Penn
State Cooperative Extension of
Lackawanna and Luzerne Coun
ties and the Northeastern District
Pennsylvania Dietetic Association
are sponsoring, “Update—Food
Safety and OSHA” for health pro
fessionals and food inspectors on
Wednesday, June 14, from 9:30
a.m.-4:30 p.m. in Nazareth Hall at
Marywood College in Scranton.
The program will offer work
shops on OSHA (the Occupational
Safety Hazard Act), inspections of
food establishments, microbial
research on foodbome pathogens,
food mycology (molds, fungi, and
yeasts), and HACCP (Hazard
Analysis Critical Control Point).
Registered dietitians, diet techni
cians, certified dietary managers
and American Culinary Certified
chefs will receive S hours of conti
nuing education for the training.
The cost of the program which
.includes lunch, bredcs, and mater
ial is $l5. Registrations may be
made by calling Penn State
Cooperative Extension of Lacka
wanna County at (717) 963-6842
by June 6. Persons with disabili
ties who anticipate needing acom
modation or who have questions
about physical access may contact
Karen Thomas at (717) 963-6842
in advance of the program.