88-Une«Btf Farming, Saturday, October 7, 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 sentto the same
address.
QUESTION —F. Eleanor Rebuck, Rebuck, is on a fat- and
salt-free diet. She would like to know the ingredients used in
soft ice cream or frozen custard.
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 Pat Elhgson, Millers, Md., would like a
recipe for pickled peppers, not the Bell-type peppers but the
smaller long ones.
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 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 Knmpets
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 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 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.
Cook's
Question
Comer
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. Rue, 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 —Christopher S. Allen lost a recipe for pumpkin
pie made with Bisquick. Thanks to Bernice Roesing, Beach
Lake: L. Harris, Lock Haven; Kate Wolgemuth, Manheim;
Jennie Cveecich, Rmgoes, N.J.; Anna Mary Lehman, Man
heim; Darlene King, Douglassville; and to many others whose
recipes keep pouring in.
Impossible Pumpkin Pie
1 ’/: cups milk
3 eggs
1 cup pumpkin
'A teaspoon cinnamon
*/* cup granulated sugar
1 teaspoon vanilla
’/* teaspoon salt
A cup Bisquick
Blend all ingredients together in a blender for one minute.
Pour into greased and floured 9-inch pie pan. Bake at 350
degrees for 45 minutes.
Impossible Pumpkin Pie
V* cup sugar
'/: cup bisquick
2 tablespoons butter
13-ounce can evaporated milk
2 eggs
16-ounce can pumpkin
2Vi teaspoons pumpkin pie spice
2 teaspoons vanilla
Heat oven to 350 degrees. Lightly grease 9- or 10-inch pie
pan. Beat all ingredients until smooth, 1 minute in blender on
high, or 2 minutes with hand beater. Pour into pan. Bake until
golden brown and knife inserted comes out clean, about
50-55 minutes.
ANSWER A reader from Blain wanted to Know how to
make apple juice and how to can it. Thanks to Leora Petet,
Hollsopple, for sending a recipe.
Use fruit press or cider mill to press juice from sound sweet
apples. Pour the juice into a kettle and heat steaming hot, do
not boil; skim.
Pour into clean jars to within '/* -inch of top of jar. Put on
cap, screwing band firmly tight. Process 10 minutes in boiling
water bath.
ANSWER Betsy Dehn of Spencerville, Md. wanted a
recipe for making stewed tomatoes. Thanks to Leora Petet,
Hollsopple, for sending a recipe.
2 quarts tomatoes, cut into chunks
4 tablespoons chopped green peppers
4 tablespoons onions, chopped
6 tablespoons celery, chopped
2 teaspoons celery salt
2 teaspoons granulated sugar
'/»teaspoon salt
Mix ingredients and pack into jars to within 'A -inch from top
of jar. Process in boiling water bath for 45 minutes.
Apple Juice
Stewed Tomatoes
Pork
(Continued from Pago B«)
PARMESAN PORK
TENDERLOIN
1 pound pork tenderloin
3 tablespoons seasoned bread
crumbs
1 tablespoon grated parmesan
cheese
1 teaspoon sail
'/• teaspoon pepper
2 tablespoons vegetable oil
1 small onion, chopped
1 clove garlic, minced
Cut tenderloin crosswise into 8
slices, approximately 1 -inch thick.
Place each slice on its cut surface
and flatten with heel of hand to
1/2 -inch thickness. Combine
crumbs, Parmesan cheese, salt and
pepper; dredge pork slices to coat.
Panfry slowly with onion and garl
ic, m oil in large frying pan 10
minutes. Servings: 4. Preparation
time: 20 minutes.
ROAST PORK
4 pounds pig shoulder or bone
less ham
Mix together;
2 teaspoon oregano
1 teaspoon minced garlic
Salt, garlic, oregano, and tur
meric to taste
I tablespoon vinegar
'/i teaspoon black pepper
Make deep cuts into the meat
and pour seasoning over the pork
shoulder. Cover meat with foil and
bake at 350 degrees for 214 hours
or more or until meat is soft and
tender. Uncover meat for about 30
minutes to make skin crispy. Serve
with vegetables or rice.
ZESTY SAUSAGE
APPETIZER
1 pound full cooked smoked
sausage links
12-ounce apricot preserves
6-ounce jar prepared mustard
Cut sausage links diagonally
into bite-size pieces. Combine
apricot preserves and mustard in
saucepan and cook over low heat 5
minutes. Add sausage and simmer
IS minutes longer. ServeJhdtfrom
chafing dish, electric frying pan or
buffet warmer. Spear with pics to
eat. Makes 10 to 12 servings.
ORANGE MUSTARD PORK
I pound lean boneless pork
'A cup unsweetened orange
juice
2 tablespoons Dijon mustard
1 tablespoon brown sugar
114 teaspoon cornstarch
2 cups sliced fresh mushrooms
'A cup sliced green onions
2 teaspoons vegetable oil
3 cups cooked brown rice
11 -ounce can mandarin orange
segments in Juice, drained
2 tablespoons slivered almonds,
masted
Thinly slice pork diagonally
across the grain. Combine juice,
mustard, sugar, and cornstarch; set
aside. Cook mushrooms and
onions in oil in large skillet over
medium-high heal. Remove from
skillet. Add pork; cook until
browned. Stir in mushroom mix
ture, rice and reserve juice mix
ture. Cook, stirring frequently,
until thoroughly heated. Add
oranges; loss lightly until heated.
Transfer to serving dish and
sprinkle with almonds. Makes 4
servings.
RICE COUNCIL