88-Lancaster Firming, Saturday, October 21, 1995
If you are looking for a recipe but can’t flr.d 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. Sometimes we receive numerous
answers to the same request, and cannot prlnt.each one.
Answers to recipe requests should be sent to the same
address.
QUESTION A McAlistqiville reader would like a recipe
for a friendship cake with streusel topping.
QUESTION Susan Miller, Chester Springs, would like a
recipe for banana butter, which she purchased in Martha's
Vineyard. Her son requests “awesome" sandwiches made by
combining the banana butter and strawberry jam.
QUESTION —Mrs. Elvin Geigley would like to know howto
make French fries from raw potatoes and freeze.
QUESTION Sadie Mae Stoltzfus, Bird-in-Hand, would
like a recipe for coconut macaroons with almonds.
QUESTION Mrs. Charles Creasy of Wrightsville would
like a detailed recipe for making beef tripe.
QUESTION A reader from Cumberland County would
like a recipe for homemade ketchup made from tomato juice.
The ketchup should taste similar to the Heinz brand.
QUESTION F. Eleanor 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 writer.
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—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
•ecipe for salt-rising bread made with salt-rising yeast. She
iad tasted it in western New York state.
QUESTION Estella Fink, Allentown, would like a recipe
for dried peach pie topped with crumbs.
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 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 Katherine McCleary, Stewartstown, would
like a good recipe for tomato paste.
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.
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.
Cook's
Question
Comer
QUESTION Dee Crowder, Gettysburg, is looking for a
recipe similar to Rotel or Chi-Chi’s Tomato and Green Chilies.
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 Sarah Clark, Breezewood, wanted to know
the secret for making marshmallow cream filling for dough
nuts. Thanks to Emma Zimmerman, New Holland, for sending
a recipe that she said is not overly sweet and tastes great.
Doughnut Cream
I'A cups shortening
1 cup margarine
Pinch salt
1 % pounds confectioners' sugar
Combine ingredients and cream well. Add 2 well beaten
egg whites. Add enough milk to make a smooth paste. Beat in
1 cup marshmallow cream and whip.
Also, thanks to Joy Reisinger, Landisburg, for sending her
favorite recipe.
Marshmallow Filling
'A cup shortening
2 cups confectioners' sugar
1 cup marshmallow creme
3-4 tablespoons cream
1 teaspoon vanilla
Mix together ingredients in order given
ANSWER Estella Fink, Allentown, wanted a recipe for
filled or baked tomatoes. Thanks to A. Martin, Denver, for
sending a recipe.
Stuffed Tomatoes
6 large firm tomatoes
'A cup sugar
6 strips bacon, fried and crumbled
2 tablespoons chopped parsley
1 tablespoon chopped onion
V* teaspoon celery seed or V* cup chopped celery
1 cup dry bread crumbs
Vz teaspoon salt
'/•teaspoon pepper
1 cup buttered bread crumbs
Scoop out pulp of tomatoes, add remaining ingredients and
stuff tomatoes. Put buttered bread crumbs on top. Place in
baking dish and bake in 350 degree oven for 30-45 minutes.
I often chop up the tomatoes and mix them with the remaining
ingredients, sprinkling bread crumbs on top. More bacon may be
used for added flavor but drain off all grease.
ANSWER Marie Lorah, Tamaqua, wanted a bread
recipe that tastes similar to Roman Meal. Thanks to Sarah
Clark, Breezewood, for sending a recipe that she said is 30
years old and has excellent taste.
Whole Wheat Bread
2% cups instant or regular Ralston cereal
Y* cup sugar
1 tablespoon salt
% cup vegetable shortening
4 cups milk, scalded
2 packages active, dry yeast
Vt cup warm water
7-8 cups all-purpose flour
Grease 3 loaf pans. Combine Ralston, sugar, salt, and
shortening in a large bowl. Make a well in the middle. Add hot
scalded milk. Stir until thoroughly moistened. Cool to luke
warm, stirring occasionally. Dissolve yeast in water. Stir in
cereal mixture. Add 2 cups flour. Mix well. Gradually stir in
enough additional flour. Mix well to form a stiff dough. Place
on floured surface. Knead until smooth and elastic (8-10
minutes a must). Work in additional flour as needed. Form into
ball. Place in greased bowl. Turn to grease all sides of dough.
Cover. Let rise in warm place free from drafts until double
(about 1 hour). Punch down dough. Place on lightly floured
surface. Knead about 2 minutes. Divide dough in thirds. Form
loaves. Place in pans. Cover. Let rise in warm place until
almost double (about 30 minutes). Bake at 400 degrees in
preheated oven, about 30 minutes or until center is browned
and bread sounds hollow when lightly tapped.
Remove from pans at once. Cool on wire racks. Makes 3
loaves. Note; for golden brown shiny top, brush tops with
beaten egg before leaking.
ANSWER—Nancy Price, Jarrettsville, wanted a recipe for
fruit sauce such as they serve with ham at Horn and Horn
Restaurant. Thanks to Anne Wiegle, Pottstown, who sent a
recipe that she said tastes excellent and is from Georgia.
Johnny Harris Barbecue Sauce
Juice of 1 lemon
V» cup Worcestershire sauce
2 bottles ketchup, large size
Fill bottles with cider vinegar and pour In
Vi cup dry mustard
3 tablespoons black pepper
3 tablespoons salt
6 tablespoons sugar
'A cup margarine
'A cup pepper vinegar (poured off hot peppers)
Mix together ingredients and simmer 30-45 minutes
Makes about 2 quarts.
(Turn to Pago 826)
Testabilities’
(Continued from Pago B 6)
ITALIAN BEEF AND PASTA
1% pounds boneless beef round
steak
1 tablespoon vegetable oil
1 medium onion, chopped
1 large clove garlic, crushed
4 teaspoon Italian seasoning
1 can Italian-styl stewed toma
toes, undrained, broken
13% -ounces beef broth
'/«cup red wine
'A pound mushrooms, halved
l/acups dry mostaccioli
2 tablespoons grated Parmesan
cheese
1 tablespoon chopped parsley
(optional)
Cut steak into 1-inch pieces.
Heat oil in large skillet or Dutch
oven over medium heat until hot
Brown beef pieces. Pour off drip
pings, if necessary. Stir in onion,
garlic and Italian seasoning; con
tinue to cook 2 minutes. Add toma
toes, broth and wine. Bring to a
boil. Reduce heat to low; cover
tightly and cook slowly on top of
range or in 300 degree oven for
I'A hours or until meat is lender.
Add mushrooms and mostaccioli,
stirring to separate pasta. Cook,
covered, 20 minutes. Remove cov
er; continue cooking 10 minutes or
until mostaccioli is tender. Trans
fer to deep serving dish; stir in
cheese. Sprinkle with parsley, if
desired. Serves 4.
HONEY SESAME
CHICKEN COUSCOUS
'A cup all-purpose flour
'A cup sesame seeds
2 tablespoons Dijon mustard
1 tablespoon honey
4 boneless, skinless chicken
breast halves, pounded to'/»-inch
thickness
2 tablespoons dive oil
5.7-ounce package herbed
chicken couscous
2 cups zucchini in V* -inch
pieces
2 tablespoons lemon juice
In medium bowl, combine flour
and sesame seeds; set aside.
In small bowl, combine mustard
and honey. Brush both sides of
chicken breasts with mustard mix
ture; coat well with sesame seed
mixture.
Heat olive oil in large skillet;
cook chicken over medium heat 4
to 5 minutes each side or until coat
ing is deep brown and chicken is
no longer pink inside.
Meanwhile, prepare coucous as
package directs, except add zuc
chini and lemon juice after stirring
couscous into boiling liquid.
Makes 4 savings.
MACARONI PIZZA
CASSEROLE
2 cups elbow macaroni
2 pounds ground beef
Mozzarella cheese
1 onion, chopped
1 can pizza sauce
Pepperoni
1 quart spaghetti sauce
Garlic salt
Oregano
Salt and pepper
Cook macaroni according to
package directions. Brown ground
beef with onion, add salt and pep
per to taste. Mix together macaron
i, ground beef, pizza sauce, and
spaghetti sauce. Add a dash of
garlic salt and oregano.
Pour half of mixture into casser
ole dish. Top with mozzarella
cheese arid pepperoni. Add maca
roni, mozzarella cheese, and pep
peroni. Bake in 350 degree oven
for 30 minutes.
Diane Cruzan
Bridgeton, NJ.
Am. Dairy