Btiancaster Fanning, Saturday, January 18, 1997
If you are looking for a recipe but can’t find it, send
your recipe request to Lou Ann Good, Cook’s Question
Comer, 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 Christine Mansberger, Shippensburg,
would like the recipe for a cookie called Five O’clock Teas,
which were made at the Valley Pride Bakery in Shippensburg
until they went out of business.
QUESTION Margaret Flerlage, Waldorf, Md., requests
recipes for bread puddings and sauce toppings to put on it.
QUESTION —A reader would like healthful bread recipes
to make in a bread machine. Is it possible to make bread
machine bread without white flour? She prefers oat flour,
which doesn't have enough gluten in it to raise sufficiently.
QUESTION Donna Taylor, Washington Boro, wants a
recipe for salt rising bread.
QUESTION Sally Reinahl, Valley View, is looking for a
recipe for caramel custard pie that does not use brown sugar.
She found many recipes using brown sugar, but her grand
mother made it with granulated sugar and she likes the flavor
better. Note: Generally you can substitute the granulated
sugar for the brown sugar. Try it. Or does someone have a dif
ferent recipe?
QUESTION —Kathy Gephart, Rebersburg, wants a recipe
for honey mustard pretzels.
QUESTION—N. Martin, Denver, wants a recipe for home
made hot dogs made with chicken or beef. What size casing is
used? She also would like a chicken bologna recipe. She
writes that she uses a sausage press for stuffing bologna and
sausage.
QUESTION —Dennis Hagan, Reading, would like a recipe
for deep fried cheese cubes. In the recipes he has tried, he
was unable to get the breading to stay on the cheese cubes.
Any secrets?
QUESTION Wm. Lucas, Warfordsburg, wants to know
where to buy shredded coconut, not flake coconut.
QUESTION Sarah Clark wants recipes for heavenly
hash bars, a fudge candy, and a seven minute frosting with
grated apple, which is good served over gingerbread or spice
cake.
QUESTION Phyllis Stauffer of Carlisle would like
recipes for breads that are often sold at bake shops or orchard
stands. One she particularly likes is vegetable bread. It looks
crumbly on top and is a softer bread.
QUESTION Margie Hartman of Pittsburgh would like to
know if anyone has a recipe for New Year’s Pretzel.
QUESTION Cel Brown of West Chester wants the
recipe for a bread mix like the ones in the store called Daily
Bread Company's. These mixes can be made up ahead.
QUESTION —Thomas Martin, Strasburg, writes that he is
looking for a recipe for frozen strawberry yogurt, which com
bines yogurt and strawberry Jell-O.
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—Yvonne Musser, Lancaster, said she would
like a recipe for buttermilk salad like they serve at Akron
Restaurant in Akron.
ANSWER—For Violet Cassner, Newburg, hereisarecipe
for tomato jelly using Jel|-0 from Sarah Clark, Breezewood.
Strawberry Jelly With Tomatoes
5 cups sugar
5 cups tomatoes, peeled, diced, uncooked
1 large box strawberry Jell-0
In a large saucepan, cook sugar with tomatoes until boiling
Cook's
Question
Comer
Boil for 15 minutes, stirring occasionally. Remove from heat.
Add strawberry Jell-O; stir until dissolved. Pour into jars.
Refrigerate overnight. Seal the next day.
ANSWER —A long time New York reader wanted a recipe
for Greek Honey Cookies, which are delicious although stick
y. Thanks to Josephine Matenus, Dallas, for sending a recipe.
Melomacarona Cookies
Greek New Year’s Day Cookies
4 cups Farina
2 cups olive oil
Vz cup confectioners' sugar
1 cup Greek honey
Vt cup Achaia-Clauss 7 Star Brandy
Juice of 1 orange
1 teaspoon grated orange rind
Vi teaspoon cinnamon
Vt teaspoon cloves
2 teaspoons baking powder
Combine the Farina with the olive oil and mix with a wooden
spoon until creamy, add the sugar and mix, add honey
(warmed and beaten lightly with a whisk) and the brandy.
Beat; add orange juice, grated rind, cinnamon cloves, and
baking powder, and beat the mixture until smooth and slightly
thickened. If the batter is too thick, add more brandy. If too
thin, add more Farina.
The dough should be firm enough to form into egg shapes
and flatten. Butter a baking pan and place the egg-shaped
cookies on pan.
Score a cross on top of each egg and place in a 350 degree
oven for about 25 minutes until golden brown.
Syrup:
1 cup honey
1 cup sugar
2 cups water
1 cup chopped walnuts
'A teaspoon lemon juice
Prepare syrup by boiling together honey, sugar, water, and
lemon juice for 5 minutes. Drop in the walnuts and stir until
slightly thickened. Take off heat.
When the cookies are done, dip each one into the hot
sauce and place on a plate to cool.
Reheat the sauce left in the pan and pour over the already
dipped and cooled cookies.
Sprinkle with a little chopped nuts and dust very lightly with
confectioners' sugar. Makes about 2 dozen cookies.
ANSWER —Mrs. Burkholder wrote that several years ago
she was served a rice -dish that she hasn't forgotten. It was
rice with bits of broccoli and had a very buttery taste. Another
ingredient was slivered almonds. Sarah Clark, Everett, sent a
recipe that she said is one of her families favorites and might
be what Mrs. Burkholder wants.
Broccoli Casserole
1 clove garlic, minced *
’/«cup butter
'/«cup chopped almonds
4 ounce can sliced mushrooms, drained
1 can cream of mushroom soup
1 onion, chopped
4 cups cooked broccoli
1 cup grated cheese
1 cup buttered crumbs
1 cup instant rice
Saute garlic and onion slightly in butter. Layer the ingre
dients into 9x13-inch baking pan in the following order: half
the broccoli, half the almonds, mushrooms, rice, and half the
broccoli. Heat cheese and mushroom soup together until
cheese is melted. Pour over casserole and top with remaining
almonds and buttered crumbs. Bake at 350 degrees for 45
minutes or until hot and bubbly.
ANSWER A reader from Easton wanted a recipe for a
sweet tea biscuit that has currents in them. Thanks to Frances
Homa, Alpha, N.J., for sending a recipe.
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
'A teaspoon salt
'/» cup dried currants
6 tablespoons butter
1 beaten egg
’/* cup milk
1 slightly beaten egg
Stir thoroughly the flour, sugar, baking powder, and salt.
Stir in currants. Cut in butter until mixture resembles coarse
crumbs. Add one beaten egg and milk, stirring just until dough
clings together. Knead gently on floured surface (12 to 15
strokes).
Cut dough in half. Shape each half into a ball and pat or roll
to 6-inch circle, about'/«-inch thick. Cut each circle into 6 or 8
wedges. Place wedge on ungreased baking sheet (don't have
sides touching). Brush scones with one slightly beaten egg.
Bake at 425 degrees until golden brown, 12 to 15 minutes.
Makes 12 to 16 scones.
Tea Scones
(Turn to Pag* B 11)
Dauphin
County
Beekeeper
Wins Best
Of Show
HARRISBURG (Dauphin Co.)
David Calderone of Mecha
nicsburg. Dauphin County,
received a Best of Show Award
for his white extracted honey
entry at the 81st Pennsylvania
Farm Show. The largest indoor
agricultural exhibition in the
United States, the Farm Show is
held at the Farm Show Complex in
Harrisburg, Jan. 11-16.
Sinnce he started beekeeping 10
years ago, Calderone has been
attending die Farm Show. Calder
one owns a small-scale beekeep
ing operation. Sugar Valley
Apiaries, for a hobby and a second
income. He produces both honey
and beeswax products. His entry
won first place in the class for
white extracted honey and Best of
Show for the extracted honey divi
sion. Judges scored the honey on
moisture content, freedom from
crystals, cleanliness and freedom
of foam, cleanliness and nearness
of containers, accuracy of filling,
and flavor.
Calderonc currently serves as
{resident of the Capitol Area Bee
keepers Assocation. In addition to
regular meetings, educational
development courses, a newslet
ter, and conferences, the organiza
tion assists the Pennsylvania Bee
keepers Association with their
Farm Show promotional activi
ties. According to Calderonc the
promotion activities emphasize
the importance of bees to Pennsyl
vania agriculture. “Bees are the
keystone of agriculture,** says Cal
derone, “They represent an inte
gral part of the complex relation
ship between nature and agricul
ture because of their contribution
to the pollination of many cash
crops.”
Throughout the week of Farm
Show, the Pennsylvania Beekeep
ers Association sells ice cream
made with honey at a food booth.
The ice cream is made by replac
ing half of the com syrup with
honey which gives the ice cream a
smoother texture and softer con
sistency. In addition, the associa
tion also conducts brief education
al seminars. Twice a day the group
performs a honey extracting
demonstration which explains
how the honey is removed from
the comb. New to the show for
1997, the beekeepers are conduct
ing a “Beekeepers Adventure.”
The demonstration offers a brief
overview of all aspects of bee
keeping from why bees are impor
tant to how honey is made to
understanding inspection laws.
Pennsylvania is home to
approximately 7,000 beekeepers.
Fifty of those beekeepers exhi
bited 188 entries at the 1997 Farm
Show, an increase over last year’s
show, according to Calderone.