88-Lancaster Farming, Saturday, May 18, 1996
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 an BASE. 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 print each one.
Answers to recipe requests should be sent to the same
address.
QUESTION Lorraine Bannon, Waymart, would like a
recipe for cider sauce to put on ham such as that served by
Miller's Restaurant.
QUESTION A York County reader would like to know
how to pasteurize eggs at home.
QUESTION A Bradford County reader would like to
know the equal amount of marshmallow whip compared to
regular marshmallows.
QUESTION —Phyllis Erdman, Perkasie, writes that she is
having terrible results using clear jell. Does any one have
advice on using it.
QUESTION Mary Witmer, Millersburg, would like to
know how to sauteed dadelion blossoms.
QUESTION A reader from Dayton, Va., would like to
know how to char-boil chicken breast that tastes like Shady
Maple Restaurant’s.
QUESTION—A Narvon reader would like to have a recipe
for macadamia cookies.
QUESTION—Karen Hamilton, Mathias, W.V., would like a
recipe for pumpkin ice cream and other ice cream recipes for
one-half gallon or one gallon ice cream freezers.
QUESTION—Jean Kline, Ephrata, would like a recipe for
sour cream pie.
QUESTION—Verna Judy, Middletown, would like a recipe
for strawberry muffins and for pumpkin chocolate chip
muffins.
QUESTION—Wakneta Winged, Carlisle, wanted a recipe
for coconut Easter eggs that doesn’t take confectionery sugar
but is more like a Mound’s candy bar.
QUESTION Martin Skiles, Parkesburg, would like a
recipe for crystalized ginger root.
QUESTION O.R. Newsom, Copperstown, N.Y., would
like a recipe for moon pies.
QUESTION A Christiana reader would like a recipe to
make apple butter that tastes similar to the Musselman’s
brand.
QUESTION Jean Nestler, Halifax, would like a recipe
similar to Kraft’s Dipping Sweet ’N Sour Sauce.
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 Lisa Collura, Holtwood, would like a recipe
to make angel cream doughnuts.
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.
ANSWER—A Reinholds reader wanted to know if dande
lion can be frozen. Thanks to Nancy E. Shaffer, Peach Bot
tom, for writing that she freezes about 20 or more bags a sea
son. Her family loves dandelion and she prepares it in many
different ways.
Bring pot of water to a boil. Place cleaned dandelion into
boiling water. Blanch dandelion 45 to 60 seconds for a small
to medium-size pot and 1 to VA minutes for a large pot The
time depends if the greens are young or older. Pick the greens
before the flowers bloom Dram and freeze.
Cook's
Question
Comer
ANSWER Joyce Shoemaker, Mount Joy, wanted a
recipe for wild violet jelly using petals. Thanks to Patricia
Wiest, Spring Run, and a faithful Bradford County reader for
sending recipes.
I'A cups violet flowers
IVi cups water
3 tablespoons lemon juice
3 cups sugar
1 package fruit pectin
Wash violet flowers gently. Put the violets, % cup water,
and the lemon juice into your blender; blend at high speed for
one minute. Add sugar and blend for another minute.
Stir the pectin into the remaining % cup water and boil for a
full two minutes, stirring constantly. Pour this hot mixture into
the blender and blend all ingredients for two minutes. Pour
into jars and seal. Store in freezer.
No vitamins are lost in this process and you retain the fresh
flavor of the violets.
1 quart violet blossoms
2Vi cups boiling water
2 tablespoons lemon juice
1 cup sugar
1 package pectin
Wash violets and pack tightly into one-quart can. Pour boil
ing water over them. Let stand to steep, a couple of hours.
Strain into 6-quart saucepan. Press down to remove all
juice, discard violets. Add lemon juice, sugar, and pectin to
infusion and mix well. Bring to full rolling boil that can’t be
stirred down. Stir constantly. Boil one minute. Pour into hot jel
ly glass and seal. Will make 2-3 pints.
ANSWER Kathryn Konhus, Pottsville, wanted a recipe
for old-fashioned milk pie. Thanks to Trudy Ashelman,
Orangeville; Patricia Wiest, Spring Run; and Margaret
Strause, Leesport, and others for sending recipes.
Pennsylvania Dutch Milk Pie
1 unbaked pie shell
3 rounded tablespoons flour
1 cup sugar
IV4 cups whole milk
1 tablespoon butter
Cinnamon
Put flour and sugar into pie shell. Pour milk to fill within
% -inch of the top. Add butter, cut into chunks. Spinkle with
cinnamon. Bake at 350 degrees for approximately one hour
and 15 minutes or bake at 400 degrees for about 35 minutes.
Schiopp, Mlllich Or Milk Pie
3 tablespoons sugar
3 tablespoons flour
1 tablespoon butter
1 cup milk
1 unbaked,pie shell
Mix together thoroughly sugar, flour, and butter. Add milk
and pour into 7-inch pie shell. Bake in 400 degree oven for 30
minutes.
ANSWER—Lucy Lowe wanted Bess Truman’s recipe for
apple crisp. Thanks to Rachel Himmelberger, Fleetwood,
who sent the recipe attributed to President Truman’s that she
found "In First Ladies Cook Book.”
1 egg, whole
% cup sugar
1 tablespoon flour
1 teaspoon baking powder
'/• teaspoon salt
5 small apples, peeled, cored & diced
1 teaspoon vanilla extract
'A cup chopped walnuts, to garnish
1 pint heavy cream
Beat egg and sugar a long time until very smooth and light.
Mix flour, baking powder, salt, and stir in the sugar and egg
mixture. Add apples, nuts, and vanilla. Bake in a buttered cov
ered dish in a 350 degree oven for 35 minutes or until apples
are nearly tender.
Now, remove cover to brown top. Serve pudding cold with
whipped cream. Garnish, with chopped walnuts.
ANSWER Mrs. Nolt of Lancaster County wanted a
recipe for ice cream pizza. Thanks to Jane Musser, Stevens,
for sending a recipe.
Ice Cream Pizza Crust
Vi cup butter
Vi cup oil
IVi cups brown sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons cocoa
Mix together ingredients. Divide dough into two pizza pans
and spread out. Bake at 375 degrees for 12 minutes. When
crusts are cold, spread a layer of ice cream the height of the
crust. Put on a thin layer of whipped topping and then any
desired ice cream toppings
Violet Jelly
Violet Jelly
Ozark Pudding
Sizzle
(Continued from Pago B 6)
GRILLED MARINATED
FLANK STEAK
1 cup tomato juice
'A cup minced onion
'A cup minced green pepper
'A cup minced celery
'/ cup olive oil
1 tablespoon vinegar
'A teaspoon salt
1 tablespoon chili powder
1 to 2 cloves garlic, minced
2-pound flank steak, tenderized
Combine tomato juice, onion,
green pepper, celery, oil, vinegar,
salt, chili powder and garlic in
saucepan. Bring to a boil; reduce
heat. Simmer, covered, for IS
minutes; cool. Place flank steak in
shallow glass dish. Pour cooled
marinade over steak. Marinate in
refrigerator for one hour, turning
occasionally. Drain, reserving
marinade. Grill 4 inches from hot
rnak for 3 to 4 minutes on each
side, basting with reserved mari
nade. Yield: 4 servings.
Pa. Horticultural
Society Cookbook
GARLIC STEAK & SPUDS
1 beef bottom sirloin roast
1 clove garlic, crushed
'A teaspoon pepper
18 small new potatoes
Salt (optional)
Marinade:
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 clove garlic, crushed
Combine marinade ingredients.
Press combined 1 clove crushed
garlic and pepper evenly into sur
face of beef roast. Place beef in
plastic bag; add 2 tablespoons mar
inade, turning to coat Close bag
securely and marinate in refrigera
tor 20 minutes, turning once.
Thread potatoes until three
12-inch metal skewers; brush with
remaining marinade.
Remove beef from marinade;
discard marinade. Place beef and
potatoes on grid over medium
coals. Grill 30 to 35 minutes until
beef is rare to medium doneness
and potatoes are tender, turning
once. Let stand 10 minutes before
carving.
Trim fat from beef. Carve beef
across the grain into slices.
Remove potatoes from skewers;
serve with beef. Season with salt, if
desired.
Beef Council
PINEAPPLE-GARLIC
PORK CHOPS
4 boneless pork top loin chops,
trimmed of visible fat, cut 1-inch
thick
1 cup unsweetened pineapple
juice
% cup cup cooking sherry
2 tablespoons brown sugar
'A teaspoon dried rosemary
leaves, crushed
1 clove garlic, crushed
Combine pineapple juice, cook
ing sherry, brown sugar, rosemary,
and garlic. Place chops and mari
nade in plastic bag or shallow dish.
Close bag securely or cover dish
and marinate in refrigerator over
night, turning pork occasionally.
Remove chops from marinade;
reserve marinade. Place chops on
rack in broiling pan so surface of
meat is 4 to 5 inches from heat.
Broil 11 to 13 minutes, turning and
basting once with marinade. 4
servings.
Pork Council