Farming. Saturday, July 6,1995
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If you are looking for a recipe but can’t find It, aand
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 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 A Paradise farm wife lover of B-section
would like to know how to make bagel sandwiches like those
sold in restaurants.
QUESTION Margaret Wagner, Englishtown, N.J.,
would like a recipe for blueberry pie that has a baked piecrust
filled with uncooked berries and a sauce made with cooked
berries poured on top. The pie is then covered with whipped
cream. She writes that this pie is particularly good since the
flavor of fresh berries dominates. It is similar to a fresh straw
berry pie.
QUESTION Linda Fields, New Oxford, would like a
recipe to preserve eggplant so that it can be enjoyed all year.
She also would like a book on home canning and a recipe to
make Seven-day pickles. Note: An excellent up-to-date home
canning book is available from the Penn State Extension.
Contact your local extension office to purchase a copy. The
extension also has many free hand-outs on home canning
directions.
QUESTION Lorraine Bannon, Waymart, would like a
recipe for raisin pie just like grandma used to make.
QUESTION Wilma Epler, Middletown, would like a
recipe for canned salsa with chopped fresh tomatoes, onions,
garlic, sweet and hot peppers, vinegar, and salt.
QUESTION Kelly Trumbower, Hartsville. would like a
recipe for shoo-fly pie that is wet bottom. She also would like a
recipe for Kentucky Derby pie.
QUESTION Kathleen Flagg, Sellersville, writes that her
aunts from Middletown and Lebanon used to make “Birdie
Beans.” They’d cook beans until tender and serve buttered.
She would like to know what kind of beans were used and
where they may be purchased.
QUESTION Maryann Santlni, Alpha, N.J., would like a
recipe to make Kosher dill pickles in a 5-gallon crock.
QUESTION Katie Stoltzfus, Christiana, would like to
know how to make Spam, which is available in cans at the
store.
QUESTION Arlene Snyder, Manheim, would like a
recipe using banana creme flavoring.
QUESTION A Berks County reader would like a recipe
for granola cereal that tastes like that sold by Dutchway Store
in the bulk food department.
QUESTION—Judy P. Looney, New Castle, is looking for a
cake recipe with a hot milk dressing served over it. It was one
of her favorite foods made by her grandmother.
QUESTION B.W. Rue, Rocky Ridge, Md., would like
directions tor making realistic gingerbread people that are
used in crafts. Some are r puffy and others are thick and flat.
How is the dough made and colored and. the features
painted?
QUESTION—B.W. Rue, Rocky Ridge, Md., would like the
recipe and directions for Slow-Ball Dip that appeared in
Woman's Day on July 5,1983, page 98. She recalls that it
contained 3 cans chopped clams and cream cheese. It is
baked in a round loaf of bread that has been scooped out.
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, 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’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?
Cook's
Question
Comer
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 —Dick Taylor, Allentown, NJ., 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.
QUESTION—Andy Andrews, Brownstown, would like the
recipe for pecan collision, a pecan/chocolate cheesecake
served at a Lancaster County smorgasbord.
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—Brenda Scott, Bellefonte, wants a recipe for
cabbage slaw to put on ham and pork barbecues.
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 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.
ANSWER Karen Kinnane, Shartlesville, wanted a
recipe for clear cranberry jelly that can be molded into shapes.
Thanks to E. H. of King of Prussia for sending a recipe.
Cranberry Candy
1 can jellied cranberry sauce
1 cup sugar
3-ounce package lemon Jell-0
3-ounce package orange Jell-0
Bring all ingredients to a boil for 3 to 5 minutes. Remove
from heat and allow to thicken slightly. Add 1 cup chopped
nuts. Pour into buttered 8-inch square pan. When Jell-0 is set
and cooled, cut into shapes (pieces will be sticky) and roll in
sugar. Let set on wax paper several hours. Roll again in sugar
and let set several days until firm.
Red-colored Jell-0 may be substituted for lemon and
orange.
ANSWER A Somerset reader wanted a recipe for rhu
barb jelly. Thanks to Gladys Burkholder, Denver, for sending
a recipe that she writes is easy to make and very good.
Rhubarb Jelly
6 cups rhubarb, chopped
3 cups sugar
2 3-ounce boxes strawberry Jell-0
Cook rhubarb and sugar until soft. Remove from heat and
stir in Jell-0 until it is dissolved. Put into jars and freeze.
ANSWER Edith Long wanted a recipe for blueberry
dessert that uses grape Jell-O. Check "Home On The Range"
on page B 6 for several answers.
ANSWER Maryann Santini, Alpha, N.J., wanted a
recipe to make sauerkraut in a five-gallon crock. Thanks to an
anonymous reader for sending a recipe.
Homemade Sauerkraut
Shred 5 pounds cabbage into an enameled pan, add three
level tablespoons salt, mix well to distribute salt evenly, let set
for 5 minutes to wilt and weep.
Place the crock where it can set for three weeks without
being disturbed. Dump shredded and salted cabbage into the
crock and stamp it down gently but firmly.
Firm packing is one of the secrets of excellent sauerkraut.
If the brine doesn’t cover the cabbage, add more brine by
boiling water, cooling it, and adding to each quart water and
IV4 tablespoons kosher salt.
Cover crock with two heavyweight plastic food bags, one
inside the other, filled with brine and tied shut. The filled dou
ble bag must fit snugly against the inside of the crock to
exclude air and airborne invaders.
Fermentation will be completed in 3 to 6 weeks, depending
on the temperature. At 75 degrees, it takes about 3 weeks, at
60 degrees, about six weeks. At temperatures higher than 75
degrees, the whole batch will probably spoil.
Once the fermentation is complete, the sauerkraut should
be refrigerated. If you have a cold cellar where the tempera
ture stays below SO degrees, you can trundle the crock of
kraut into it and use as needed, being careful to replace the
plastic bag carefully.
Kraut may be packed into clean canning jars and pro
cessed in boiling water bath for 15 mintues.
Or, it may be placed in zip-top freezer bags and frozen.
Blueberry
Picking
Time
(Continued from Pago B 8)
BLUEBERRY-YOGURT PIE
1 baked 9-inch pastry or graham
cracker pie shell
Vi cup sugar
1 tablespoon unflavored gelatin
'A teaspoon salt
Vi cup water
2 slightly beaten egg yolks
1 cup cottage cheese
1 cup blueberry yogurt
2 egg whites
% cup sugar
Vi cup fresh, canned, drained
blueberries
Whipped cream topping
In a saucepan, combine '/«cup
sugar, gelatin, aihd salt Add water
and egg yolks. Cook and stir over
low heat until gelatin is dissolved
and mixture begins to thicken;
cool. Sieve cottage cheese, stir in
egg-gelatin mixture.
Add yogurt and beat until well
blended. Beat egg whites to soft
peaks. Gradually add second
A cup sugar, beating to stiff peaks.
Fold yogurt mixture and berries
into egg whites. Turn into pie shell
Chill six hours or until firm. Serve
with whipped cream topping.
Sarah Clark
Breezcwood
BLUEBERRY BREAD
2 cups flour
'A cup sugar
'A teaspoon baking soda
'A teapsoon salt
'/ cup molasses i
1 cup plain yogurt \
2 tablespoons butter, melted |
1 egg, beaten
1 cup blueberries
Sift together dry ingredients.*
Combine molasses, yogurt, butter,'
and egg. Mix well. Stir in dry
ingredients and beat to blend. Fold 4
in blueberries.
Turn into greased 9-inch square'
pan. Bake at 350 degrees for 40;
minutes or until it tests done. \
Sarah Clark
Breezewood
CANNED BLUEBERRY ,
PIE FILLING
6 quarts fresh ,or thawed
blueberries
6 cups granulated sugar <
2/« cups Clear Jel
7 cups cold water j
'A cup lemon juice
Wash and drain blueberries.,
Combine sugar and Clear Jel in
large kettle. Stir. Add water an|
cook on medium high heat until,
mixture thickens and begins W|
bubble. Add lemon juice and boil!
one minute, stirring constantly
Fold in berries immediately snf
fill jars with mixture without
delay, leaving l A -inch headspace.
Adjust lids and process immfedi’
ately in a boiling-water canner fot
30 minutes. <
Looking for an entertain™
idea? Versatile cheese trays an
easy to create. As edible garnish*
for the tray consider the follow
ing; apple and pear slices (brusl
cut surfaces lightly with lento*
juice to prevent discoloration), te*
and green grapes, melon cube*
whole strawberries, sliced kjw
and starfruit, carrot sticks, W
pepper strips (red, green and ye*
low), cucumber slices, chert]
tomatoes, olives (assorted)
jicama strips.