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Ing, Saturday, August 3
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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 S ASE. 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 A reader would like a recipe for cucumber
relish.
QUESTION Trudy Ashelman, Orangeville, would like a
recipe for Ho Ho cake.
QUESTION Audrey Minns, Geneva, N.Y., writes that
one day when she left her dog home alone, he retaliated and
chewed many of the recipes in her recipe box. She would tike
to replace the following: sauerkraut that is fermented then
canned in quart jars, dill pickle chips, canned onions and
peppers.
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. Per ma 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—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 Laurie Woodrick, Belle Mead, N.J., writes
that about five 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 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 —Yvonne Musser, Lancaster, said she would
like a recipe for buttermilk salad like they serve at Akron
Restaurant in Akron.
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?
QUESTlON—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 asked for old-time tomato Jelly
or jam recipes. Thanks to Louetta Reynolds, Greencastle, for
sending recipes.
Tomato Butter
7 pounds firm ripe tomatoes, pared and sliced
Add 3 pounds sugar
Scant pint vinegar
1 ounce cinnamon
V 4 ounce whole cloves
Boil for three hours or until thick like apple butter.
ANSWER Jean Nestler, Halifax, wanted a recipe to
make chocolate syrup. Thanks to Trudy Ashelman, Orange
ville; Pat Elligson, Millers, Md.; Mrs. Ray Kenney, and others
for sending recipes.
Chocolate Syrup
Mix in saucepan, boil 5 minutes:
2 cups granulated sugar
2 cups water
% cup corn syrup
Mix in and slowly boil for 10 minutes.
1 cup cocoa
'A teaspoon salt
Stir in 2 teaspoons vanilla.
Put in a jar and cover tightly, cool. This will keep several
months in the refrigerator.
Chocolate Syrup
2 cups boiling water
1 cup cocoa
3 cups sugar
1 cup King syrup
Mix together sugar and cocoa. Add to water, stir well. Add
syrup, bring mixture to a boil. Boil until sugar and cocoa are
well dissolved, about 2 minutes. Note: watch carefully as this
mixture will boil over easily. Cool and refrigerate. Good in cho
colate milk or over ice cream.
ANSWER—Anna Lynch, Pasadena, Md., wanted recipes
for plain yeast bread. Thanks to Mrs. Ray Keeny for sending a
recipe.
Plain White Bread
1 tablespoon shortening
2 tablespoons sugar
2 teaspoons salt
2% cups lukewarm water
1 tablespoon dry yeast
6 cups bread flour
Pus shortening, sugar, salt and water into bowl. Sprinkle
yeast on top. Stir. Let dissolve. Stir in flour, add more if dough
is too sticky to knead. Knead. If kneading by hand, knead
about 8 minutes or until smooth. Cover and let rise until dou
ble in bulk. Punch down. Let rise again until double. Divide
into 2 or 3 loaves. Knead and shape. Put in bread pans. Let
rise until double. Bake at 350 degrees for 30 to 35 minutes.
If you would like to make cinnamon bread, roll or spread the
loaf into a rectangular shape. Sprinkle generously with
cinnamon-sugar mixture made by combining 3 tablespoons
cinnamon to 1 cup sugar. Roll up into a loaf and put into bread
pan. Let rise. Bake. Very good, especially toasted.
ANSWER —Mrs. C.S. Yoder, Lewisburg, wanted a recipe
for oatmeal pancakes. Thanks to Anna Martin, Denver, for
sending a recipe.
IVi cups uncooked, old-fashioned rolled oats
V* teaspoon salt
'A teaspoon baking powder
'A teaspoon baking soda
1 tablespoon sugar
1 teaspoon ground cinnamon
3 egg whites
12-ounce can evaporated skim milk
1 teaspoon vanilla extract
In a blender or food processor, process the oats to the con
sistency of coarse flour. Put the oat flour in a large bowl. Add
all other dry ingredients and mix well. In another bowl, com
bine all remaining ingredients and mix well. Pour the liquid
ingredients into the dry ingredients and stir until completely
moistened.
heat a large non-stick skillet or griddle over medium-low
heat until drops of water dance on the surface before evapor
ating. Spoon 2 to 3 tablespoons batter into the skillet for each
4-inch pancake and cook until bubbles form on the surface
and the underside is slightly browned. Turn over and cook
until the other side is lightly browned.
Oatmeal Pancakes
Cbokout
(Continued from Page B 4)
HONEY MUSTARD-GLAZED
STEAKS WITH GRILLED
ONIONS
'/i cup Dijon-style mustard
1 tablespoon chopped parsley
I'/z tablespoons honey
1 tablespoon cider vinegar and
water
'A teaspoon hot pepper sauce
‘/« teaspoon black pepper
2 well-trimmed boneless beef
top loin steaks, cut 1-inch thick
1 large onion, cut into 'A -inch
thick slices
Combine mustard, parsley, hon
ey, vinegar, water, pepper sauce,
and pepper. Place beef steaks and
onion slices on grid over medium
coals; brush both sides liberally
with glaze. Grill steaks and onions
9 to 12 minutes for rare to medium,
turning once and again brushing
with glaze. Makes 4 servings.
Beef Industry Council
FOUR BEAN BAKE
'A pound lean ground beef or
fried bacon
1 medium onion, diced
2 IS-ounce cans chopped toma
toes. juice included
16-ounces dark red kidney
beans
16-ounces butter beans
* 16-ounces great northern beans
16-ounces baked beans
1 tablespoon prepared mustard
1 tablespoon vinegar
1 tablespoon Grandma’s
molasses
Fry lean ground beef, add the
remaining ingredients, place in 3
quart dish. Place in oven at 350
degrees for one hour, turn oven off
and allow dish to remain in oven
for one hour. Serves 16.
FOILED FISH
2 pounds fish fillets
2 tablespoons butter
'A cup chopped onions
2 tablespoons chopped green
PCPP«
A cup sliced mushrooms
1 clove garlic, crushed
1 pound- tomatoes, cut up
V* teaspoon thyme
In saucepan, melt 2 tablespoons
butter. Add onion, green peppers,
mushrooms, and garlic. Cook until
tender. Add tomatoes and thyme.
Cook 3 minutes. Cut 14-inch
lengths of heavy duty aluminum
foil. Sprinkle salt and pepper on
each fish fillet Place one piece of
fish on greased center of each
piece of foil. Spoon equal amounts
of sauce over each fillet Fold
edges of foil up over center and
make a secure double fold. Fold
ends over in a double fold. Place
on the grill and cook for 30
minutes.
Jersey Fresh
CITRUS PORK CHOPS
4 4-ounce boneless loin chops,
1-inch thick
14 cup lemon juice
2 tablespoons cooking oil
2 tablespoons orange juice
2 tablespoons snipped parsley
2 teaspoons chopped chives
14 teaspoon salt
1 teaspoon dried tarragon,
crushed
Combine all ingredients except
pork chops; mix well. Place chops
in shallow dish; pour marinade
over chops. Cover and refrigerate
for 6-24 hours. Prepare covered
grill with drip pan in center, bank
ed by medium-hot coals. Gnll
chops for 20-25 minutes, turning
once, and basting occasionally
with marinade. Saves 4.
Nat Pork Producers Council
BJ. Light
Lebanon