M-Uncssttr Firming, Saturday, February 24,1996
If you am looking for a reclpo but can’t find it, aand your
recipa request to Lou Ann Good, Cook’s Question Cor
ner, In care of Lancaster Farming, P.O. Box 609, Ephrata,
PA 17522. There’s no need to send a SASE. If we receive
an answer to your question, we will publish tt as soon as
possible. Sometimes we receive numerous answers to
the same request, and cannot print each one.
Answers to recipe requests should be sent to the same
address.
QUESTION Rachel Zook, Willow Street, wants a recipe
for honey mustard sauce that is good on soft pretzels.
QUESTlON—Catherine Shearer, Greencastle, would like
a recipe to make a pork roll.
QUESTION A Kinzers reader would like a recipe for
whole head sauerkraut. After it is fermented, one leaf is
peeled off at a time whenever needed.
QUESTION Donald Love, Somerset, would like recipes
for a coffee cake, which uses black coffee as an ingredient but
is not a crumb breakfast type ooffeecake. He also wants a
recipe for coffee ice cream.
QUESTION —Donald Love, Somerset, would like a recipe
for zucchini relish that tastes a lot like Heinz sweet pickle rel
ish and a recipe for bar-b-que sauce that has both a tangy and
hickory flavor and is mildly spicy hot. It tastes similar to the
Cattleman Brand Sauce used in restaurants.
QUESTION Marie Tschudin, Littlestown, would like an
old recipe for graham cracker cake, which she suspects may
be known by 80-90-year-olds.
QUESTION —Beulah Davis, East Fallowfield, would like a
recipe for New England Clam Chowder that tastes like that
served at Yoder's Restaurant in New Holland.
QUESTION Mrs. David Fisher, Lewistown, would like a
recipe to make a chocolate mix such as Nestles' Quik.
QUESTION Kathy Messina would like a recipe for a
Pillsbury bake off winner called Orange Kiss-Me Cake, made
with frozen orange juice concentrate used in the batter and as
a frosting with a cinnamon sugar-nut mixture.
QUESTION Previously Beatrice Wright, Ouncannon,
submitted a recipe for creamed lettuce. Ruth Ann Greathouse
of Lititz writes that the recipe sounds interesting, but she
would like to know if it is served as a side dish or how does she
serve it with pot pie, noodles, and pig maw. And how much let
tuce is needed?
QUESTION Lizzie Sensenig, Mifflinburg, would like a
recipe for Magic Shell Chocolate Syrup, which gets hard
when poured on ice cream.
QUESTION—Susie Snyder, Fairfield, is looking for a coo
kie recipe called Cherry Winks, which is made with cream
cheese and rolled in nuts and a cherry pressed in the center.
QUESTION Tina Forry, Palmyra, would like a recipe to
make taco seasoning and a recipe for orange pudding, which
contains mandarin oranges, vanilla pudding, and orange Jell-
O.
QUESTION Lisa Collura, Holtwood, would like a recipe
to make angel cream doughnuts.
QUESTION Joanne Trombley would like a recipe for
cranberry claret wine jelly, port wine jelly, and rose wine jelly.
Her grandmother made these wine jellies many years ago;
unfortunately, her recipes died with her in 1976, before Jo
anne was old enough to ask for the recipes. Please included
detailed directions because Joanne has never made jelly.
QUESTION —Anna Schrader, Townsend, Del., would like
a recipe for making jelly from canned juice. The can says it is
100 percent grape juice, but Anna said that it tastes sweet to
her and does not appear deep purple like juice made from the
grapes she picks from the vine.
QUESTION R.G. would like a recipe for tuna loaf, which
she writes is made at King's Store, but no location is given.
QUESTION Linda Ludwig, Reading, would like recipes
for blueberry and cinnamon raisin bagels, and an apple tart
with syrup topping like those sold by Ruppert's Bakery at the
Leesport Auction years ago.
Cook's
Question
Comer
Tasty Pleasures
(ContinuMl (ram Pag* B 8)
POTATOES AND CHEESE
6 medium potatoes, cooked,
drained, peeling removed
1 cup celery, chopped, sauteed
2 onions, chopped, sauteed
'/« teaspoon garlic powder
'/«teaspoon basil
'/«teaspoon thyme
'A teaspoon pepper
Vi teaspoon coriander
2 pounds American cheese,
diced (reserve 4 slices)
Onion salt
1 cup carrots, cooked, diced,
drained
2 pounds ground beef, browned,
drained
A teaspoon cumin
2 cups milk
1 tablespoon cornstarch
Slice potatoes, set aside. In a
separate bowl, combine carrots,
celery, and onions; set aside. Add
cumin and coriander to browned
ground beef. Pour milk into blen
der, add cornstarch, diced cheese,
garlic powder, basil, thyme, and
pepper, blend until semi-smooth.
Heat in microwave until creamy
and slightly thickened. Stir often;
set aside. Arrange in a buttered
stow cooked as follows: half sliced
potatoes, sprinkle with onion salt,
carrots, celery, onions, and meat
mixture.
Top with four slices cheese and
remaining potatoes. Sprinkle with
more onion salt Pour cheese sauce
over all. Heat on high in stow
cooker u.ntil bubbly, about
l'/i hours.
Sarah Clark
Breezewood
QUESTION Sarah Clark, Breezewood, would like
recipes for a cheesecake made with a layer of caramel then
baked with a layer of spicy apples on top; and an ice ball rolled
in coconut and flavored with rum.
QUESTION Gladys Lillya, Salem, N.J., would like a
recipe for Amish Old-Fashioned Puffy Sugar Cakes, which
are sold at Good & Plenty Restaurant, Lancaster.
ANSWER Gail Hunter, Smithsburg, Md., wanted a
recipe for Trail Mix Bars. Thanks to Laura Horst, Lebanon, for
sending a recipe.
'A cup butter
60 marshmallows
6 cups Cheerios
4 cups granola
2 cups raisins or chocolate chips
Melt butter in saucepan over low heat. Add marshmallows,
stirring until well blended. Add remaining ingredients, stirring
until well coated. Press into 9x13-inch pan, which has been
greased. Cool. Cut into bars. Delicious.
ANSWER —Michele Millerton, Powlison, wanted a recipe
for breadsticks and the tomato sauce in which to dip the
breadsticks. Thanks to an anonymous reader for sending the
breadstick recipe. The breadsticks may be dipped in pizza
sauce or spagetti sauce.
VA cups warm water
1 tablespoon yeast
1 tablespoon oil
1 tablespoon sugar
1 '/« teaspoon salt
4 cups flour
Butter Mixture:
!A cup butter, melted
3 tablespoons olive oil
3 tablespoons parmesan cheese
1 teaspoon garlic powder
2 tablespoons dried parsley
Dissolve yeast in warm water. Add oil, sugar, and salt. Stir
in flour until it Is too stiff to stir with spoon. Dump on floured
surface and knead several minutes. Let rise until double in
size. Roll out to a 15x15-Inch square, using flour as you roll
the dough. Cut strips of dough with a pizza cutter. Cut each
strip into three pieces, each 5-inches tong. Dip pieces in butter
mixture, twist and place on cookie sheet. Let rise a second
time. Bake at 350 degrees about 18 minutes or until golden
brown. For extra richness, brush rolls with more butter as they
are removed from the oven.
SPUDTASTIC CASSEROLE
1 bag frozen hash brown
potatoes
2 cups grated mild Cheddar
cheese
2 cups diced cooked chicken
A cup finely chopped onion
'A cup melted butter
2 cups sour cream
2 cans cream of chicken soup,
undiluted
1 bag frozen broccoli tips
'A cup finely chopped celery
Spray a 9x 13-inch baking pan
with non-stick spray. Mix every
thing together in a large bowl and
spoon into baking pan. Top with
melted butter. Bake at 350 degrees
for 60 minutes, uncovered.
Sarah Clark
Breezewood
POTATO PEEL SOUP
Wash 4-6 potatoes, depending
on size. Scrub with a brush. Peel
and add peelings to the soup stock
immediately.
Soup stock;
4 cups chicken broth
1 cup sliced carrots
1 cup chopped onions
1 cup chopped celery
Salt and pepper to taste
Fresh dill, parsley, or desired
herbs
Simmer broth, carrots, onions,
and celery, about 30 minutes until
tender. Add your choice of fresh
herbs and salt and pepper. Add as
much milk or half and half as
needed.
Trail Snack Bars
Breadsticks
(Turn to Peg* B 9)
CLASSIC POTATO CAKE
3 egg whites
2 cups sugar
'A cup butter, softened
1 cup mashed potatoes, warm
1 teaspoon vanilla
1 teaspoon cocoa
2 cups all-purpose flour
2 teaspoons baking powder
'A teaspoon baking soda
A cup milk
’/ cup chopped pecans
Chocolate frosting
Preheat oven to 350 degrees.
Grease and flour two 8-inch round
cake pans; set aside. Beat egg
whites in small bowl with electric
mixer until stiff peaks form; set
aside. Cream sugar and butter in
large bowl with electric mixer until
fluffy. Add potatoes, vanilla, and
cocoa; beat until blended. Stir in
flour, baking powder, and baking
soda. Stir in milk and nuts. Care
fully fold in egg whites until no
whites remains. Divide and pour
into prepared pans. Bake 35 to 40
minutes, or until toothpic inserted
in center comes out clean. Cool
completely in pan on wire rack.
Frost with chocolate frosting.
B.Light
Lebanon
6 medium potatoes, washed,
peeled
'A teaspoon salt
2 tablespoons butter
Cut potatoes in quarters. Bring
one quart water and salt to a boil in
large saucepan. Add potatoes.
Cover and broil 20 to 30 minutes,
or until tender. Drain thoroughly.
Reserve potato water for other
uses, such as soup. Let stand,
uncovered, until dry. Process
through food mill or ricer. Spoon
into warm serving dish. Pour
melted butter over top. Serves 6.
B .Light
Lebanon
Sarah Clark
Breezewood
RANCHERO POTATOES
4 large potatoes, cooked and
sliced
'A cup butter, divided
2 tablespoons flour
1 cup milk
'/i teaspoon salt
'A teaspoon pepper
'A cup finely diced onions
A cup barbecue sauce
1 cup grated cheddar cheese
Rub inside of BxB-inch casser
ole dish with 1 teaspoon butter.
Layer half sliced potatoes in the
dish. Set the remainder of potatoes
aside.
In a saucepan, melt remaining
margarine over medium heat, stir
in flour, and add milk gradually,
stirring constantly, until
thickened.
Remove from heat and stir in
salt, pepper, onions, and barbecue
sauce. Stir in cheese and stir until
cheese is melted.
Pour half sauce over layer of
sliced potatoes. Repeat with sec
ond half of potatoes and sauce.
Bake 350 degrees for 25
minutes.
Lebanon
MAKE-AHEAD POTATOES
8-10 medium potatoes, cooked
and drained
8-ounces cream cheese
I A cup sour cream or more as
needed
1 package Ranch salad dressing
mix
Butter
Mash potatoes thoroughly while
still hot Using electric mixer, beat
in cream cheese, sour cream, and
salad dressing mix. Add additional
sour cream if needed or to reach
desired consistency. Spoon pota
toes into 3-quart casserole and dot
with butter. Bake, uncovered, at
325 degrees for at least 30 minutes.
Sarah Clark
Breexewood
RICED POTATOES
B. Light