BS-Lancaster Fanning, Saturday, October 5, 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 prim each one.
Answers to recipe requests should be sent to the same
address.
QUESTION — Thomas Martin, Strasburg, writes that he is
looking for several recipes clipped from this column several
years ago and then misplaced. One is a recipe for frozen
strawberry yogurt, which combine yogurt and strawberry Jell-
O. Another is for Banana Whoopie Pies. Did anyone clip the
recipes to which he is referring?
QUESTION Chaney Alulis, Philadelphia, has questions
about funnel cakes. She wants to know if there is a book in
print about funnel cakes? Are funnel cakes called by a differ
ent name in other areas? How did the concept of funnel cakes
began? Are there different recipes for funnel cakes?
QUESTION —Julia Johnson, Howard, would like a recipe
for a cake called Bee Sting.
QUESTION—An anonymous person asks for a recipe for
tomato butter. She had never heard of it, but her husband ate
it as a child about 65 years ago. He said it was a little spicy as
he recalled. She asks if she can cook it down in a crock pot;
should it be put through a food mill?
QUESTION Lou Ann Pyle of Wilmington, Delaware, is
looking for a recipe for Italian Cuccidata cookies.
QUESTION —Georgia P. Harding of Smithsburg, Maryland,
is looking for a recipe for Oatmeal Pie. She also asks what
spice or combination of spices can be used as substitutes
when recipes call for nutmeg. Since allspice and pumpkin pie
spice both contain nutmeg, they are not options.
QUESTION Donald Love would like recipes for fried
pies, Montgomery pie, and Rosy Red Apple Pie that uses
ketchup as one of the ingredients.
QUESTION Anna Bryan, Oxford, N.J., would like a
recipe for Italian Spaghetti Sauce made from fresh tomatoes
to freeze. She also asks if it can be canned with sausage and
meatballs.
QUESTION Mrs. Perma Kemmerer, Danielsville, would
like a recipe for Amish Friendship cake.
QUESTION—ChIoe Zemek, Johnson City, N.Y., wants a
recipe for apple brandy jelly.
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 Shirley Lilley, Baltimore, Md., would like a
recipe for gingerbread square cupcakes and frosting (a dollop
on top of each) such as marketed by Valley Pride Bakery each
fall season and sold in the Chambersburg area.
QUESTION —E.J. Beaver would like different methods for
cooking trout.
QUESTION —Yvonne Musser, Lancaster, said she would
like a recipe for buttermilk salad like they serve at Akron
Restaurant in Akron.
QUESTION —Christine Ayers of Clarks Summit would like
a recipe for apple cider doughnuts.
ANSWER With winter coming soon, Shirley Wimer of
Harrisonburg, Va., writes that this is a good recipe to have on
hand for the flu season.
Winter Time Tea
IVa cups sugar
1 cup Tang
Vs cup instant tea
V* teaspoon ground cloves
’/< teaspoon cinnamon
Mix ingredients together well. When ready to serve, add
two tablespoons of mixture to a cup of boiling water.
ANSWER—Dixie Fix, Harrisonville, wanted recipes using
stuffing tomatoes. Thanks to Stan’s Kitchen for sending a
recipe, which he writes is a meal in a tomato—for luncheon or
Sunday supper. He’s combined bacon, mushrooms, and spi
nach and baked it in a tomato. May also be served with aside
vegetable with a herb omelet. Makes 4 portions.
Cook's
Question
Comer
Baked Stuffed Tomatoes
4 ripe tomatoes
6 fresh mushrooms, trimmed *+
4 slices thick bacon, cut into 1-inch pieces
2 shallots, peeled and. minced
10-ounces fresh spinach, well rinsed and trimmed
2 tablespoons plus 2 teaspoons dried bread crumbs
'A teaspoon salt
Freshly ground black pepper, to taste
4 teaspoons unsalted butter
Preheat oven to 400 degrees. Lightly oil a small baking
sheet, and set aside.
Slice off the top quarter of each tomato, and set the tops
aside. Using a melon bailer, scoop out the centers of two of
the tomatoes, leaving a shell, and place the pulp in a medium
size mixing bowl. Scoop out and discard the pulp of the
remaining two tomatoes or save it for another use. Invert the
tomato shells onto paper towels to drain.
Cut the mushrooms in half, and slice them % -inch thick.
Set them aside.
Cook the bacon in a skillet over low heat until crisp, about
10 minutes. Using a slotted spoon, transfer the bacon to pap
er towels to drain. Pour off all but 2 tablespoons of the fat in the
skillet.
Add the shallots and mushrooms to the skillet, and cook
over medium heat until golden, 10 minutes. Using a slotted
spoon, add them to the tomato pulp in the bowl.
Shake the excess water from the spinach, add it to the skil
let, and wilt over low heat, 4 to 5 minutes. Drain the spinach,
pressing out as much moisture as possible. Chop it coarsely
and add it to the bowl.
Stir 2 tablespoons of the bread crumbs, the salt and pepper
into the spinach mixture. Toss well.
Using a paper towel, gently pat dry the inside of the tomato
shells. Spoon the spinach mixture loosely into the shells, and
sprinkle each one with 'A teaspoon of the remaining bread
crumbs. To each with one teaspoon butter.
Arrange the tomatoes on the prepared baking sheet and
place the tops alongside, cut side down. Bake until the
crumbs are golden and the tomatoes are cooked through but
still firm, 25 minutes.
ANSWER Stan’s Kitchen, Dallas, sends a recipe for
pumpkin fudge, which Donald Love had requested.
Old-Fashioned Pumpkin Fudge
2 cups sugar
2 tablespoons fight corn syrup
1 tablespoon mashed cooked pumpkin
'A cup sweetened condensed milk
'A cup milk
V* teaspoon pumpkin pie spice
Salt to taste
2 tablespoons butter
'A teaspoon vanilla extract
2 drops orange food coloring (optional)
Combine sugar, corn syrup, pumpkin, condensed milk,
pumpkin pie spice, and salt in saucepan; mix well. Bring to a
boil over medium high heat; reduce heat. Cook to 238
degrees on candy thermometer, soft-ball stage, stirring occa
sionally. Cool slightly. Stir in butter until melted. Add vanilla
and food coloring. Beat until mixture is creamy and loses its
luster. Spread into 5x9-inch dish lined with buttered foil. Let
stand until cool and firm. Cut into squares. Yield: 45 squares.
ANSWER—Laurie Woodrick, Belle Mead, N.J., writes that
about five years ago, a recipe for Oil and Vinegar Jalapeno
Pickles appeared in this paper, which she thought are the best
she ever tasted. She misplaced the recipe and requested a
copy. We haven’t received any answers other than this one,
which doesn’t include oil, from Stan’s Kitchen. Does anyone
have a recipe that includes oil and vinegar?
Perfect Pickled Jalapenos
11 sliced Jalapenos
24 % -inch carrots, sliced
12 pearl onions, peeled
12 bay leaves
2 cups white vinegar
2 cups water
Combine vinegar and water in an enamel pot and bring to a
boil. Almost fill hot sterile jars with jalapeno rings. Add 2 carrot
slices, an onion, and bay leaf to each jar. Add boiling liquid to
each jar, fill to within 'A -inch of top. Seal and process in boil
ing water bath for 10 minutes. Yield: makes 12 one-half pint
jars.
ANSWER Some time ago, Ruth Erb, Beavertown,
requested a recipe for the brandy syrup starter for Rometoph
Friendship Cake. Thanks to Doreen Schuman, Denton, Md.,
for sending the recipe, which requires 15 days before it is
ready to use.
Strain juice from;
1 large can peaches
1 large can crushed pineapple
1 jar maraschino cherries
’/«cup granulated sugar
Mix and measure juice to make I'A cups (use fruit as
desired in other recipes).
Put starter in covered bowl or jar; stir every day for 15 days
until set. Do not refrigerate during this time.
Friendship Starter
Fruit Method
(Turn to Page B 28)
Pork
(Continued from Page B 6)
SAUSAGE SOUFFLE
1 pound bulk sausage
10 slices bread
6 eggs
1 cup grated sharp cheese
3 cups milk
1 teaspoon dry mustard
'A teaspoon oregano
Fry sausage and drain. Tear
bread into cubes and place in
9x13-inch pan. Beat eggs, and add
milk, cheese, seasoning, and saus
age. Pour over bread cubes.
Sprinkle parsley on top. Bake at
350-400 degrees for one hour.
May be mixed the evening before
and set in the refrigerator. In the
morning, put it into the oven and
bake as directed. Breakfast will be
ready when you come in from the
bam.
Susan Weaver
Richfield
DUON-ORANGE CHOPS
1 pound boneless pork loin
chops
Lemon-pepper OR seasoned
salt
1 tablespoon vegetable oil
/i cup orange juice
1 '/> tablespoons Dijon-style
mustard
1 tablespoon honey
2 teaspoons cornstarch
Sprinkle surface of chops with
desired seasoning. Heat oil in
heavy skillet over medium-high
heat. Brown chops, about 3
minutes per side. Combine
remaining ingredients. Pour mix
ture over chops. Cover, reduce
heat to medium-low and simmer
8-10 minutes. Remove chops to
serving platter.
Serves 4.
PORK POOR BOY
1 pound boneless pork loin roast
Coarsely ground black pepper
Vi pound alfalfa sprouts
1 ripe avocado, peeled, sliced
1 cucumber, sliced thinly
1 ripe tomato, sliced
4 ounces fresh spinach leaves
1 green pepper, seeded, sliced
1 pound loaf French or Italian
bread
4 tablespoons bottled Italian
dressing
Rub roast with coarsely ground
pepper, place in shallow roasting
pan. Roast, uncovered, at 325
degrees for4s minutes to one hour,
until meat thermometer registers
155-160 degrees. Remove from
oven and let roast rest for 10
minutes before slicing. Slice bread
lengthwise. Build sandwich by
layering sandwich ingredients in
desired order, and sprinkle with
dressing.
PORK STEAKS ITALIAN©
2 pork blade steaks, cut V* -inch
thick
'/i cup Italian dressing
% teaspoon prepared mustard
'/■ teaspoon salt
Dash pepper
Place pork steaks on rack in
broiler pan or on grill over ash
covered coals so surface of meat is
4 to 5 inches from heat. Broil at
low to moderate temperate 30
minutes, turning once, combine
Italian dressing, mustard, salt, and
pepper. Brush steaks with sauce
and continue broiling 10 to IS
minutes or until done, brushing
with sauce several times. 4
servings.