88-Lancaster Farming, Saturday, September 30, 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
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 Julianne Medaglia, Birdsboro, wants
recipes for quick and easy (30 minute type) dinner ideas that
can be made in the morning and cooked for supper or slow
cooker ideas. Her husband and kids are not crazy about cas
seroles and that really limits things, she writes.
QUESTION Diane Mueller, Easton, Md.. would like a
recipe for sweet potato bread or rolls.
QUESTION Barbara Messmger, Thomasville, would
like to know how to make a pumpkin roll with cream cheese
filling
QUESTION Barbara Messmger, Thomasville, would
like to know how to make and can grape juice.
QUESTION J.M. Koser, Narvon, would like a recipe for
Brown Bobby Cookies, which were popular about 50 years
ago The cookies were triangular with a triangle hole in the
center They were made in a special griddle like a waffle iron
and frosted. Flavors included chocolate, vanilla, and spice.
She would like both the recipe and information on the griddle.
QUESTION Mrs Howard Glenn of Lawrence County is
looking for a recipe for dumplings that are made, wrapped in
cheesecloth and boiled in water
QUESTION Christopher S Allen lost a recipe for pump
kin pie made with Bisquick It requires no crust as the Bisquick
forms its own crust Does anyone have the recipe as it was a
favorite of his
QUESTION Pat Elligson, Millers, Md„ would like a
recipe for pickled peppers, not the Bell-type peppers but the
smaller long ones.
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 —A reader from Blain would like to know how
to make apple juice and how to can it.
QUESTION Bernadean Wimer, Harmony, would like a
recipe for sorghum molasses cookies.
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.
Cook's
Question
Comer
SAVORY HERBED CHICKEN
8 broiler-fryer chicken thighs,
skin removed
A teaspoon pepper, divided
1 medium onion, thinly sliced
4 small summer squash, sliced
4 medium tomatoes, sliced
'A teaspoon savory, marjoram or
thyme leaves
'/ teaspoon paprika
114 cups cocktail vegetable
juice
2 tablespoons grated parmesan
cheese
Sprinkle chicken with
'A teaspoon pepper. Break onion
slices into rings and arrange half of
QUESTION Marie Lorah, Tamaqua, would like a bread
recipe that tastes similar to Roman Meal.
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 Arlene Snyder, Manheim, would like a
recipe using banana creme flavoring.
QUESTION—Judy P. Looney, Newcastle, is looking fora
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 Hotel 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 Glenna Shaner, Hughesville, wanted a salsa
recipe for canning. Thanks to Sue Pardo, Jarrettsville.Md., for
sending a recipe. She warns, make sure to wear gloves while
handling jalapeno peppers.
14 cups chopped tomatoes
3 cups onions
'/* cup jalapeno peppers
1 cup chopped green peppers
4 tablespoons salt
4 teaspoons chili powder
6 tablespoons Clear Jel
4 teaspoons cumin
% cup vinegar
1 cup tomato sauce
3 tablespoons brown sugar
Combine tomatoes, onions, green peppers, and jalapeno
peppers. Mix together salt, chili powder, and cumin. Add to
vegetables. Cook. Mix together tomato sauce, brown sugar,
and Clear Jel. Add vinegar and sauce with tomato sauce and
Clear Jel. Add some of the liquid from the vegetables and mix
thoroughly. Cook until thick.
Place salsa in jars and process 12 minutes in boiling water
bath.
Chicken Tonight
(Continued from Pago B 6)
rings in bottom of shallow glass
baking dish. Place chicken on top
and arrange remaining onion rings
on chicken. Add sliced squash and
then sliced tomatoes; sprinkle with
savory or chosen herb, paprika,
and remaining '/< teaspoon pepper.
Pour vegetable juice over all;
sprinkle with parmesan cheese.
Cover tightly with foil and refrig
erate until ready to cook, if desired.
One hour before serving, place in
preheated 350 degrees oven; bake
1 hour or until fork can be inserted
in chicken with ease. Extra sauce
may be served over rice or thin
noodles as a side dish. 4 servings.
Salsa
(Turn to Pagt B 9)
GOLDEN LEMON CHICKEN
4 boneless skinless chicken
breast halves
1 egg, beaten
All-purpose flour
3 tablespoons butter
1 envelope Lipton Recipe Sec
rets Golden Herb With Lemon
Recipe Soup Mix
1 cup water
4 lemon slices (optional)
Hot cooked nee
Dip chicken in egg, then flour.
In 12-inch skillet, melt butter and
brown chicken over medium heat 4
minutes, turning once. Stir in gol
den herb with lemon recipe soup
mix blended with water; arrange
lemon slices on chicken. Bring to a
boil, then simmer covered 10
minutes or until sauce is slightly
thickened and chicken is done. To
serve, arrange chicken and lemon
over hot rice, then spoon sauce
over chicken. Makes 4 servings.
SPINACH-STUFFED
CHICKEN BREASTS
4 chicken breast halves, boned,
skin left on
1 teaspoon fresh tyme
/* teaspoon salt
1 teaspoon olive oil
Spinach and cheese stuffing;
1 onion, finely chopped
1 tablespoon butter
1 tablespoon olive oil
1 pound spinach, washed,
stemned, and chopped
'A cup low-fat ricotta cheese
A cup freshly grated parmesan
cheese
1 teaspoon fresh basil, finely
chopped
Freshly ground black pepper
Yogurt-tomato sauce
1 cup plain low-fat yogurt
1 tablespoon red wine vinegar
'/< teaspoon salt
1 ripe tomato, peeled, seeded,
and finely chopped
4 large basil leaves, thinly
sliced
Freshly ground pepper
To prepare the stuffing, cook the
onion in the butter and oil in a
large, heavy-bottomed skillet over
medium heal until translucent
about five minutes. Add the spi
nach to the pan and cook until it is
wilted and the moisture has eva
porated —about six minutes more.
Transfer the mixture to a bowl and
let it cool. Stir in the cheeses, basil,
and some pepper.
To make the sauce, mix the
yogurt, vinegar, and salt in a small
bowl. Reserve 1 teaspoon of the
tomato and 1 teaspoon basil, and
stir the remainder into the yogurt
mixture. Add pepper to taste.
Transfer the sauce to a serving
bowl, garnish it with the reserved
tomato and basil, and set it aside.
Preheat oven to 375 degrees.
' To make pockets for the stuf
fing, loosen the skin of each breast
by running a finger between the
flesh and skin on one long side,
leaving the skin attached on the
other side. Rub the thyme and salt
into the flesh. Drizzle 'A teaspoon
olive oil onto the skin of each
breast. Neatly fill each pocket
between skin and flesh with one
quarter of the stuffing. Place the
breasts km side up m an oiled bak
ing dish just large enough to hold
them, and bake until the skin turns
golden brown, about 25 minutes.
Remove the dish from the oven.
Pul the chicken breasts on a cutting
board and allow them to cool for a
few minutes. Cut each breast into
Vi -inch wide slices and arrange on
a warmed serving platter or on in
dividual plates. Serve with yogurt
sauce.