Farming, Saturday, September 16,1995
M-Lancastsr
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
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 t as possible.
Answers to recipe requests should be sent to the same
address.
QUESTION Pat Elligson, Millers, Md., would like a
recipe for pickled peppers, not the Bell-type peppers but the
smaller long ones.
QUESTION —A Bedford County reader would like a recipe
for taco salad, which contains chopped tomatoes, lettuce,
and corn chips.
QUESTION Betsy Dehn of Spencerville, Md. would like
a recipe for making stewed tomatoes that taste similar to Del
Monte Italian, Cajun and Original recipes.
QUESTION —A reader would like a recipe for corn pie that
tastes like that served at Cloister Restaurant in Ephrata.
QUESTION Becky Hedden, Lewisberry, would like a
recipe for spice cake made with mayonnaise in place of shor
tening and eggs.
QUESTION Becky Hedden, Lewisberry, would like a
recipe for salt-rising bread made with salt-rising yeast. She
had tasted it in western New York state.
QUESTION —Mrs. Guy Sponsiller, Gettysburg, would like
a recipe that tastes like the Tastykake Butterscotch Krimpets
with icing.
QUESTION Estella Fink, Allentown, would like a recipe
for filled tomatoes or baked tomatoes that are filled and then
baked.
QUESTION Estella Fink, Allentown, would like a recipe
for dried peach pie topped with crumbs.
QUESTION Anne Wiegle, Pottstown, would like a
recipe for Cornell Formula Bread, which is a heavy moist
enriched bread that was served in her high school cafeteria
during the 19605.
QUESTION—A reader from Blain would like to know how'
to make apple juice and how to can it.
QUESTION Joan Frederich, Perkasie, would like a
recipe for Lepp cookies.
QUESTION Bernadean Wimer, Harmony, would like a
recipe for sorghum molasses cookies.
QUESTION Elizabeth would like a recipe for Walnut
Lace Cookies, which her grandmother used to make. The
cookies were very thin like a wafer and she used black wal
nuts in them.
QUESTION Sarah Clark, Breezewood, would like a
recipe for "Hello Dollies,” a bar-type cookie. She also wants a
recipe for pavlova, which she thinks in an Australian dessert.
QUESTION Vivian M. Hillard, Narvon, would like a
recipe for hot cauliflower that is yellow in color but turmeric is
not listed as an ingredient.
QUESTION Sarah Clark, Breezewood, would like to
know the secret for making marshmallow cream filling for
doughnuts.
QUESTION —N. Shirk, Ephrata, wants a recipe for pickles
that are made in the sun. The pickles get a milky-white film.
QUESTION A loyal reader from Newmanstown would
like a recipe to make Claussen pickles that you buy in the
refrigerated section of the grocery store.
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 Marie Lorah, Tamaqua, would like a bread
recipe that tastes similar to Roman Meal.
Cook's
Question
Comer
QUESTION Louise Qraybeal, 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 streusei, 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 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 a cherry pie made with 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.
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.
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 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 Elsie Clippinger, Three Springs, wanted to
know how to dry seedless grapes into raisins for baking by
using a dehydrator. Thanks to Barbara Grier for sending the
following instructions. Well-ripened grapes may be left whole
or cut in half. Whole seedless grapes should be dipped in boil
ing water 30 seconds to split the skins. Spread grapes on
dehygrator trays and dry at 115 degrees for 24-48 hours. Stir
occasionally and rotate trays once or twige.
ANSWER For the reader who wanted a recipe for pie
crumbs, here is a different one from a reader named Judith.
1 cup dry rolled oats
1 cup brown sugar
1 cup flour
'A cup margarine
'A cup nuts, chopped
Mix together ingredients and toast at 350 degrees in a flat
pan for 25 minutes. Stir once or twice during baking. Cool.
Store in a tight container and use as needed on pie tops.
ANSWER A reader wanted to know what Clear Jell Is
and where it can be purchased. Clear Gel is often found in the
bulk food sections of grocery stores. It is a white powder that
looks similar to cornstarch. Clear Gel is a modified food starch
made by a commercial food processor. To use Clear Jel, use
the same proportions as cornstarch. Clear Gel does not break
down when reheated and won’t separate when used in can
ning or freezing fruits. It does not weep like cornstarch. Instant
Clear Jel thickens as soon as combined with water. Mix Clear
Gel with sugar before adding water.
ANSWER A Paradise farm wife wanted to know how to
make bagel sandwiches like those sold in restaurants. See
instructions in the “Home On The Range” section on 86.
Pie Crumbs
(Turn to Pago B 28)
Bag A
Lunch
(Conllmrad from Pago B 6)
TURKEY CHEESE BAGEL
Turkey slices
Onions
Spinach
Swiss cheese
Bagel
Slice bagel and fill with turkey,
onion, spinach, and cheese.
Add mayonnaise or dressing if
desired.
TURKEY BAGEL
SANDWICH
1 plain bagel
2 slices fresh turkey
Lettuce
Tomato
Green pepper slice
Dijon mustard or mayonnaise
Spread bagel with mustard or
mayonnaise as desired. Place let
tuce, turkey slices, tomato and
green pepper between bagel slices.
GINA LOLABRIGIDA’S
HERO
Loaf Italian bread, split
1 cup mayonnaise
'A teaspoon garlic powder
'/ teaspoon basil
Tomato slices
1 pound deli-sliced turkey or
home-baked sliced breast
54 pound fresh mozzarella
cheese
Lettuce
Mix mayonnaise, garlic, basil,
and oregano. Spread on Italian
bread. Layer on turkey, cheese, let
tuce, and tomato. Serves 6. Best
made with homegrown tomatoes
and lettuce. Fresh mozzarella is
pieces white mozzarella floating in
water sold at the deli.
The Shartlesville
Community Cookbook
FREEZE-AHEAD CHICKEN
SANDWICHES
V% cup shredded Swiss cheese
3 tablespoons com relish
1 tablespoon finely chopped
green pepper
Dash of salt
3 tablespoons real dairy sour
cream
V* cup chopped cooked chicken
or turkey
8 slices whole wheat bread
Butter, softened
Lettuce.
Combine cheese, relish, green
pepper, and salt. Blend in sour
cream. Add chicken. Butter bread
slices being sure to cover the edge.
Divide mixture evenly on four
slices. Cover with remaining
bread. Wrap individually and
freeze until ready to pack lunches.
Thaw in wrapper, takes 2 to 3
hours after removing from freezer.
Add lettuce and serve.
LUNCHBASKET PITAS
2 cups shiedded cooked chicken
3 A cup pitted olives, cut in
wedges
V I cup sliced celery
'/i cup dairy sour cream
1 teaspoon curry powder
'/< teaspoon salt
% teaspoon pepper
Pita breads, halved
Tomato slices
Lettuce
Parsley
Ripe olives
Combine shredded chicken,
olives, celery, sour cream, curry
powder, salt, and pepper. Stuff into
pita breads along with tomatoes
and lettuce. Garnish with parsley
and extra ripe olives if desired.
Makes 4 servings.