J&Lsnctttw Fanning, Saturday, September 2, 1995
If you are looking for a recipe but can’t find It. tend
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
qddress.
QUESTION—N. Shirk, Ephrata, wants a recipe for pickles
that are made in the sun. The pickles get a milky-white film.
QUESTION Glenna Shaner, Hughesville, would like a
salsa recipe for canning.
QUESTION—Lucy Lowe would like a recipe for crisp garl
ic refrigerator pickles.
QUESTION—Marian Mosemann, Summit Hill would like a
recipe for Kosher dill pickles made without salt. She also
would like recipes for other types of pickles made without salt
due to a restricted diet.
QUESTION Elsie Clippinger, Three Springs, would like
to know how to dry seedless grapes into raisins for baking.
She has a dehydrator.
QUESTION Marie Lorah, Tamaqua, would like a bread
recipe that tastes similar to Roman Meal.
QUESTION—Louise Graybeal, Renick, W.V., would like a
recipe for chow chow made with cabbage, green and red
sweet peppers, onions, and green tomatoes. Apple cider,
sugar, spices and water are also used. This is a Swiss recipe
from the late 1800 s. She writes it is very good. She wants
exact measurements and the kinds of spices used.
QUESTION Jean Mitchell, Lewisburg, would like a
recipe for whole wheat bread like that sold at Green Ridge
Country Market in Mifflinburg. Her daughter-in-law lives in
California and loves that bread. She’d like to know how to
make it.
QUESTION Dotty Gainer, Holtwood, would like a recipe
for cookies that were made years ago by the former Federal
Bake Shop in Lancaster. She writes that the cookies were
shaped like stars andotherdesigns and melted in your mouth.
She thinks a cookie pi ess was used to make the shapes.
QUESTION Louise Graybeal, Renick. W.V., would like
to know where she can purchase flaked hominy. She had
requested this some months ago. Someone sent an answer
but when Louise checked it out the Merchant’s Grocery Co.
Inc. wrote that they stopped selling it 25 years ago.
QUESTION—Louise Graybeal. Renick. W.V., would like a
recipe for breakfast bars similar to toaster streusel, pop tarts,
Snackwell's cereal bars, and Snackwell’s Devil’s Food
Cookies.
QUESTION Katherine McCleary, Stewartstown, would
like a good recipe for tomato paste.
QUESTION A Paradise farm wife lover of B-section
would like to know how to make bagel sandwiches like those
sold in restaurants.
QUESTION Arlene Snyder, Manheim, would like a
recipe using banana creme flavoring.
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. Pue, Rocky Ridge, Md., would like
directions for making realistic gingerbread people that are
used in crafts. Some are puffy and others are thick and flat.
How is the dough made and colored and the features
painted?
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 acherrypie madewith red Kool-Aid.
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.
Cook's
Question
Comer
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 arid Green Chilies.
QUESTION Gina Hawbaker would like to know how to
make a salad dressing similar to the house dressing at Atrim
House Restaurant in Qreencastle.
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.
ANSWER Frank T. Cat of Millerstown wanted a recipe
for English toffee cookies like those sold by Weis Markets.
Thanks to Mary Moyer, Gilbertsonville, who sent a recipe that
she said are really ‘close" to the English toffee cookies.
Chewy SKOR Toffee Cookies
2'/«cups flour
1 teaspoon baking soda
'A teaspoon salt
'A cup butter, softened
% cup sugar
V* cup light brown sugar
1 teaspoon vanilla extract
2 eggs
Iy* cups English Toffee Bits
Heat oven to 350 degrees. Stir together flour, baking soda,
and salt. In large mixer bowl, beat butter, granulated sugar,
brown sugar, and vanilla until well blended. Add eggs; blend
thoroughtly. Gradually add flour mixture, beating well. Stir in
English Toffee Bits. Drop by rounded teaspoonful onto lightly
greased cookie sheet. Bake 9to 11 minutes or until lightly
browned. Cool slightly; remove from cookie sheet to wire
rack. Cool completely. About 4 dozen cookies.
ANSWER—B.W. Rue, Rocky Ridge, Md., wanted a recipe
for Slow-Ball Dip. Thanks to Carol Romano, Lansdale, for
sending the recipe.
1 large round loaf French, Italian or other unsliced crusty
bread (about 24 ounces)
2 8-ounce packages cream cheese, softened
3 6'/z -ounce cans chopped clams, drained (reserve'/«cup
liquid)
2 tablespoons grated onion
2 tablespoons beer
2 teaspoons each Worcestershire sauce and lemon juice
1 teaspoon hot-pepper sauce or to taste
'A teaspoon salt
Parsley sprigs for garnish (optional)
Raw vegetables for dipping
With sharp Knife cut top from bread; set aside. Hollow loaf,
leaving a 1 V 4 x2-inch thick shell; cut removed bread in cubes;
set aside. In large bowl, beat cream cheese until smooth; stir
in clams, the reserved clam liquid, onion, beer, Worcester
shire sauce, lemon juice, pepper sauce, and salt until well
blended. On baking sheet make a cross with two sheets of foil,
each long enough to cover loaf. Center bread shell on foil.
Pour clam mixture into shell; cover with bread top. Wrap loaf
with the foil. Bake in preheated 250 degree oven 3 hours for
flavor to blend and clam mixture to get piping hot. Remove
top; sprinkle dip with parsley. Serve loaf on large platter sur
round by the bread cubes and raw vegetables for dippers.
When empty, the bread shell can be cut or torn apart and
eaten. Makes 12 servings. Note: Toast bread cubes in the
oven during last 5 minutes' baking time.
ANSWER A Reinholds reader wanted recipes using
tomatoes to make spaghetti sauces to freeze. Thanks to
Glenna Shaner, Hughesvilie, for sending a recipe.
Spaghetti Sauce
l A bushel tomatoes
4 sweet peppers
3 pounds onions
8 small cans tomato paste
1 'A cups sugar
% cup salt
Red pepper flakes to taste
1 teaspoon sweet basil
1 tablespoons oregano
Cook tomatoes. Strain seeds. Cook onions and peppers in
tomato juice. When tender, put in blender and puree. Mix
balance of ingredients. Cook until desired thickness. Add
sugar at the end to help prevent sticking in bottom of pan.
Adjust seasonings to taste. May add garlic.
This sauce is good to can or freeze.
ANSWER A Chambersburg reader wanted details on
using a smoker. Kitty Wells writes that charcoal should be
used. Place a pan of water between the first and second rack.
Put meat on the racks. Put a meat thermometer in meat to
measure the internal temperature for desired doneness. A
door on the side and holes in the bottom for air makes charco-
al burn better. For more information, write to Culinary Institute
f- of Smoke Cooking, 2323 Brookwood Dr., Cape Girardeau,
MO 63702-0163.
Slow-Ball Dip
(Turn to Pago 826)
Harvest
(Continued from Pago B 6)
EGGPLANT CASSEROLE
2 cups pared cubed eggplant
V* cup water
2 tablespoons finely chopped
onion
Cook in unsalted water until ten
der about 7 minutes. Drain. Freeze
if desired. Defrost when ready to
serve. Add:
2 eggs, slightly beaten
2 slices white bread tom into
small pieces
'A cup milk
'/> teaspoon salt and pepper
1 cup shredded sharp cheese
Combine all ingredients. Mix
well. Pour into a greased one-quart
casserole. Bake uncovered 25
minutes at 350 degrees. Sprinkle
with V 4 cup shredded sharp cheese.
Bake S minutes longer.
Margaret Callihan
Langhorne
HEARTY HAMBURGER
SOUP
2 tablespoons butter
1 cup chopped onion
1 cup carrot
'A cup green pepper
1 pound ground beef
2 cups tomato juice
1 cup diced potatoes
l'/a teaspoons salt
A teaspoon pepper
A cup flour
4 cups milk
1 to 3 tablespoons sugar
Brown meat in butter. Add
onion and cook. Stir in remaining
ingredients except flour and milk.
Cook on low until vegetables are
soft. Add milk and flour, but do not
flboil. May add other varieties of
vegetables if desired.
Contributor writes that this is (
family’s favorite soups, but did not
include name with recipe.
CORN RELISH
12 ears com
1 head cabbage
6 peppers
2 stalks celery
1 teaspoon celery seeds
1 teaspoon mustard seed
I cup sugar
'/«cup salt
1 pint vinegar
Cut com from cobs. Chop cab
bage, seeded peppers, and celery in
a food chopper using the coarse
blade. Mix the remaining ingre
dients and boil the mixture for 30
minutes. Jar and seal in boiling
water bath.
Sarah Clark
Breezewood
TOMATO PEPPER RELISH
'A peck green tomatoes
8 red peppers
2 or more large sweet onion
Put the above ingredients in a
food chopper. Boil them for IS
minutes. Remove from heat and
add salt. Boil again for IS minutes.
Drain in a colander. Add the fol
lowing ingredients;
1 pint vinegar
1 pint sugar
2 sticks cinnamon
2 tablespoons allspice
2 tablespoons whole cloves
Boil the mixture rapidly and
add;
1 tablespoon celery seeds
1 teaspoon mustard seed
Place in hot pint jars and seal.
Discard cinnamon sticks before
sealing.
Sarah Clark
Breezewood