38-L«ncaNer Farming, Saturday, August 24, 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 —Mrs. D.L. Seller, New Holland, would like to know how to make whipped butter, which is often served with waffles at restaurants. QUESTION Janice Russoniello, Landisville, would like a recipe for iced sugar cookies like those sold at Country Table Bakery. QUESTION Mrs. Perma Kemmerer, Danielsville, would like a recipe for Amish Friendship cake. QUESTION Chloe Zemek, Johnson City, N.Y., wants a recipe for apple brandy jelly. QUESTION—Lynne Adams, Bloomsburg, wants a recipe for a cookie called pecan biscotti. QUESTION A faithful New York reader would like a recipe for grilled chicken breast that tastes like that served by Shady Maple on Thursdays. QUESTION Cindy DePue, Saylorsburg, wants a recipe to make apple butter in a 12-gallon copper kettle. QUESTION —Jean Nestler, Halifax, would like a recipe to make chocolate syrup. QUESTION —Marsha Getty, Oxford, would like recipes for quick bread. QUESTION —A reader would like a recipe for tomato jam not jelly that had been printed on the recipe sheet in the Sure Jel box. QUESTION Mrs. C.S. Yoder, Lewisburg, lost the clip ping for pancakes that appeared in this paper about one month ago. She writes that the ingredients included 2 cups oatmeal and 2 cups buttermilk. Does any one know to which recipe she is referring? QUESTION Laurie Woodnck, Belle Mead, N.J., writes that about fiye years ago, a recipe for Oil and Vinegar Jalapeno Pickles appeared in this paper. The contributor wrote that the pickles are the best she ever tasted and Laurie agrees. But she misplaced the recipe. If you clipped the recipe, please send it to use so we can print it again. QUESTION —Mahene Hursh, Morrisville, Vt., would like a recipe for deep fried ice cream. QUESTION Shirley Lilley, Baltimore, Md., would like a recipe for gingerbread square cupcakes and frosting (a dolop on top of each) such as marketed by Valley Pride Bakery each fall season and sold in the Chambersburg area. QUESTION Mary Ann Lutz, Bethel, would like a funnel cake recipe. Also, she would like a recipe for dip or batter to dip in deep fried vegetables such as mushrooms, cauliflower, and onion puffs. QUESTION E.J. Beaver, Ringtown, would like a recipe for marinated mushrooms that taste similar to those served at Shaw’s Deli on Tilghman St., Allentown. She also would like different methods for cooking trout. E. J. writes that her mother worked away from home and didn’t have time to teach her to cook. Little by little, E.J. is learning to cook by using the recipes in this column. QUESTION A Columbia reader would like a recipe or a place to purchase goat milk candy in chocolate, vanilla, and strawberry flavors. QUESTION Charlotte Devilbiss, Taneytown, Md., needs the address of the company that makes Clear-Jel. QUESTION—Anna Lynch, Pasadena, Md., wants recipes for plain yeast bread. QUESTION —Yvonne Musser, Lancaster, said she would like a recipe for buttermilk salad like they serve at Akron Restaurant in Akron. Cook's Question Comer QUESTION Dixie Fix, Harrisonville, would like some recipes using stuffing tomatoes. She planted seed from Gur ney’s. All they had was yellow seed. Does anyone know if seeds are available for green stuffing tomatoes or if they can be stuffed like peppers and frozen? QUESTION—AIta Sensenig, Newville, would like to have a recipe for butter and egg dinner rolls, which are really moist. QUESTION —Christine Ayers of Clarks Summit would like a recipe for apple cider doughnuts and cabbage salad that tastes like that made at the Country Cupboard Restaurant in Lewisburg. QUESTION A faithful New York reader would like a recipe for an old-fashioned strawberry shortcake with a cooked frosting. QUESTION A York County reader would like to know how to pasteurize eggs at home. ANSWER Marie Clover, Ottsville, wanted a recipe for old-time tomato jelly or jam. Thanks to Anna Martin, Denver, for sending one. Yellow Tomato Preserves 1 pound yellow tomatoes, peeled and sliced % pound sugar 'A lemon Peel tomatoes and cut into thin pieces. Add sugar and let stand one hour. Add thinly sliced lemon and rind. Cook until the tomatoes are clear and the syrup is thickened. Pour into jars and seal. ANSWER—Thanks to Sue Pardo for sending recipes for herb vinegar and pesto. Herb Vinegars 2 cups white vinegar 'A cup granulated sugar 'A cup basil leaves Place the above in a microwave safe measuring cup. Cook on high power for SVa minutes. Remove from microwave and stir, cook for 3 'A more minutes. Remove from microwave oven. Let cool to room temperature. Pour into clean bottles or jars and cover tightly. After a week, you may replace basil leaves with fresh leaves. Do not need to refrigerate. Pardo’s Pesto 'A box spaghetti noodles, cooked and drained !A -'A cup herb vinegar 2 tablespoons butter 1 teaspoon onion flakes 1-2 tablespoons dried or '/«cup fresh basil 1-2 tablespoons sugar (adjust for taste) 1-2 teaspoon minced garlic Grated cheese, desired Cook vinegar on medium heat. Add butter, garlic, onion, sugar and half of the basil until butter is melted and mixture is reduced by half. Add noodles, stir well, and warm on low heat. Just before serving, stir in remainder of basil and top with cheese. Most pestos use pine nuts or walnuts. Add if desired. Sue Pardo ANSWER Mary Ann Lutz, Bethel, wanted a recipe to deep fry vegetables such as mushrooms, cauliflower, and onion puffs. Thanks for this recipe from Stan’s Kitchen. Cauliflower In Batter 2'A -3 pounds cauliflower I'A cups water 2 cups all-purpose flour 2 eggs, lightly beaten Oil for frying Salt to taste Remove leaves from cauliflower. Slice cauliflower in half. Fill a large saucepan two-thirds full with salted water. Bring water to a boil. Add cauliflower. Cook over high heat 15 to 20 minutes or until tender. Drain on paper towels; cool. Put 1 A cups water in a medium bowl. Gradually sift flour into water, beating constantly. Beat in eggs. Batter should be the consistency of mayonnaise. Batter can be prepared a few hours ahead. Pour oil 2 inches deep in a large saucepan or deep fryer. Heat oil to 375 degrees or until a one-inch cube of bread turns golden brown almost immediately. Detach florets from cauliflower. When golden on all sides, remove from oil with slotted spoon. Drain on paper towels. Arrange drained cauliflower on a warm platter and season with salt. Serve hot. Makes 6 to 8 servings. (Turn to Page B 9) 2 cans tuna fish or salmon 3 cups uncooked noodles ‘/a cup chopped celery l A cup sliced green onion V, cup sour cream 2 teaspoons mustard X A cup mayonnaise Vi teaspoon salt 1 small zuchinni, sliced 1 cup shredded Monterey Jack cheese Cook noodles according to package directions. Drain and rinse with hot water. Drain tuna. Combine tuna, celery, onions, and noodles. Blend in sour cream, mustard, mayonnaise and salt Spoon half the mixture into a but tered 2-quart casserole. Top with half the zucchini. Repeat layers. Top with cheese. Bake at 3SO degrees for 30 minutes or until hot and bubbly. Sprinkle with chopped tomato. May add chopped fresh parsley, dill, basil or chives to the casserole. Anna Martin Denver Heat oil in large skillet. Add zucchini, onion, parsley, garlic, salt, pepper, oregano, and rosemary. Saute mixture over medium heat, stirring often, until zucchini is crisp and tender (IS minutes). Toss in chopped tomatoes and continue to saute until tomatoes are thoroughly heated (S minutes). Turn mixture into a serving dish; sprinkle with parmesan cheese. f Wash and scrub zucchini well and cut into thin round pieces. Combine flour with half the salt, pepper, and oregano in a bowl. Coat zucchini slices in mixture. Heat oil in a skillet and saute zucchini until browned. Place zuc chini in a greased baking dish and top with tomato. Combine sour cream and the remainder of the salt, oregano, and pepper and spread over tomato ■slices. Bake 30 minutes at 350 degrees. Garden (Continued from Page B 6) VEGETABLE TUNA CASSEROLE 1 medium tomato, chopped Jamie Bagley Shunk ZUCCHINI PARMESAN Vi cup grated paimesan cheese 6 medium sliced zucchini Y> cup chopped onion 2 tablespoons chopped parsley 1 large clove garlic A teaspoon salt 'A teaspoon pepper 'A teaspoon oregano A teaspoon rosemary 4 cups peeled tomatoes 'A cup olive oil Josephine Matenus Dallas ZUCCHINI ROMA S medium zucchini 'A cup flour 1 teaspoon salt 1 teaspoon oregano 'A teaspoon ground pepper '/ cup olive oil 2 sliced tomatoes 1 cup sour cream '/> cup parmesan cheese Josephine Matenus Dallas
Significant historical Pennsylvania newspapers