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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 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 cannotprint each one.
Answers to recipe requests should be sent to the same
address.
QUESTION A reader from Lancaster would like some
good butter cream icing recipes for all flavors of butter cream
similar to those made by Country Table and Binder-Up
Bakeshops.
QUESTION A faithful reader is looking for a recipe for
Tiramisu, which is a creamy Italian custard layered over lady
fingers, soaked in espresso. It is served in Olive Garden
restaurants.
QUESTION —Joan Miller, Intercourse, would like a recipe
to make rice pudding using leftover cooked rice and made on
top of the stove, not in the oven.
QUESTION—Marian Snyder, Rebuck, would like a recipe
for Italian Wedding Soup, which is made with chicken broth
and served at weddings.
QUESTION Jean Kriebel, Harleysville, is looking for a
recipe for oyster pie that does not use a lot of crackers as a
filler.
QUESTION Joanne Lomas, Morgantown, writes that
when she was a little girl growing up in Philadelphia, her
parents used to get a wonderful bread from a Lithanian Bak
ery (she thinks). The bread crust was very dark and shiny and
the inside was moist, sour, and gray in color. It was delicious.
Does anyone have a recipe for such a loaf?
QUESTION Pat Elligson, Millers, Md., would like a
recipe for a cabbage slaw that is cooked and combined with a
yellow cooked dressing that is very creamy. She thinks her
mother used a Pa. Dutch recipe to make it.
QUESTION The Greene Co. New York Dairy Princess
wants recipes for fudge in the following flavors: coffee, cran
berry, and raspberry. She purchased these flavors at the Pa.
Farm Show.
QUESTION Helen Hertzler of Morgantown asks what
causes muffin batter to bake around the outside first and then
push up through the top, forming slrange-looking growths and
then baking firm.
QUESTION Shirley Schwoerer, Wysox, would like a
recipe to make Danish or puff pastry using a food processor.
QUESTION —Ann Harner, Gettysburg, would like to know
where to buy or howto make poppyseed filling to use in a cake
recipe that she has.
QUESTION —Ann Harner, Gettysburg, would like a recipe
for English muffins made in a bread machine. She also wants
a recipe to make homemade yogurt in a yogurt maker. She
had these recipes but misplaced them.
QUESTION —Naomi Morrison, White Hall, Md., would like
instructions on how to prepare strawberries in a thickened
sauce like those served at Shoneys Restaurants.
QUESTION Charlene Bennett, Cleanville, would like to
know if cheese balls and cream cheese may be frozen. Also,
how long may homemade fudge and other chocolate candies
be frozen?
QUESTION What ratio of cinnamon and sugar is good
for sand tarts? Charlene Bennett said that hers always come
out too light or too dark.
QUESTION —Helen Feeg, Robesonia, would like a recipe
to make a fruit only fruit spread sweetened only with pure fruit
juice and citrus pectin. Her husband is a diabetic and he likes
these jams better than those sweetened with artificial
sweetner.
QUESTION Stephanie Huger, Meyerstown, is looking
for a recipe for pumpkin strudel with poppy seeds and sour
cream or cream cheese. Her grandmother from Hungary
made it. but Stephagie lost the recipe.
Cook's
Question
Comer
QUESTION H. W. Hamilton, Thornton, would like P^j
recipes that use gluten flour to make bread and pastry. CUT
For
QUESTION Ida Book, Blain, would like a recipe for
Indian Pudding, similar to that served at Howard Johnson
Restaurants a number of years ago. It is a dessert, which has
corn meal in the ingredients, and is topped with ice cream
QUESTION—A reader wants recipes for making soybean
dishes.
QUESTION —A reader wants a stewed tomato recipe that
tastes similar to the one made by Shady Maple.
QUESTION Donna Graver, Bernardston, Mass., would
like a recipe to make wild blueberry syrup such as sold in spe
cialty shops. The syrup is used to top ice cream, pancakes,
etc. She would also like to know how to process and seal the
syrup for the wholesale and retail market.
QUESTION J. Rehmeyer, York, is looking for a pizza
bread recipe that tastes similar to that sold at the York market.
QUESTION Mrs. D. Fisher, Lewistown, would like a
recipe for breakfast pop tarts. She tried making them but the
crust gets too flaky. Does someone have a recipe in which the
pop tarts can hold up being toasted?
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 —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 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.
ANSWER A faithful reader wanted the recipe for the
starter for Amish Friendship Bread, not the directions to con
tinue it. Thanks to Janice Nickerson, Pennsburg, for sending
a recipe.
Amish Friendship Bread Starter
1 cup flour
1 cup sugar
1 cup milk
Stir every day for 5 days. On day 6, add:
1 cup flour
1 cup sugar
1 cup milk
Stir every day and on day 10, it is ready to use
ANSWER —Charlene Bennett, Clearville, wanted a recipe
for peanut butter cake that has peanut butter in it but not in the
frosting. Thanks to Janice Nickerson, Pennsburg, for sending
a recipe.
Peanut Butter Cake
1 3 /« cup flour
% teaspoon baking soda
3 A teaspoon salt
1 cup sugar
1 cup milk
2 tablespoons butter
3 tablespoons peanut butter
2 squares unsweetened chocolate, melted
1 teaspoon vanilla
Mix butter and peanut butter. Add sugar, chocolate and half
of the milk. Beat well, add remaining ingredients and beat
well. Bake 350 degrees about 25 minutes.
ANSWER Ann Snyder of Dauphin Co. wanted a good
recipe for macaroni and cheese. Thanks to Mrs. Daniel Yod
er, Lewistown; Priscilla Grube, Mohrsville; Rachael Gromling,
Manchester, and others for sending recipes.
Baked Macaroni And Cheese
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1 teaspoon mustard
2Vi cups milk
2 cups shredded Cheddar or Velveeta cheese
2 cups elbow macaroni
V* cup buttered bread crumbs
In a saucepan, melt butter; remove from heat. Blend in
flour, salt, and mustard. Add milk; heat, stirring constantly
until sauce thickens and is smooth. Add cheese; heat until
melted, stirring occasionally. Meanwhile, cook macaroni as
directed on box, drain. Combine with cheese sauce in a
greased 2-quart casserole dish. Top with bread crumbs. Bake
at 375 degrees for 20 to 25 minutes, until nicely browned and
bubbly.
Macaroni And Cheese
Melt 3 tablespoons butter in a two-quart casserole. Stir in
Vi teaspoon salt, dash pepper, and 2Vi cups dry macaroni.
Add one-half pound of your favorite cheese, cut in small
pieces and 1 quart milk. Stir. Do not cover.
Bake at 325 degrees for one hour without opening oven
door. Turn off oven after one hour and leave set in oven for 15
minutes or until thick. Serves 6 to 8 people.
Turn to Page B 8)
Health
(Continued from Page B 6)
MOZZARELLA, TOMATO,
AND BASIL SALAD
/i pound mozzarella
'A cup basil, firesh chopped
4 tomatoes
Dressing;
l A cup red wine or balsam
vinegar
'A teaspoon salt
V* cup olive oil
'A teaspoon pepper
Slice cheese as thin as possible.
Slice tomatoes. On large platter,
arrange alternate slices of cheese
and tomatoes. Sprinkle with basil.
Dressing: Combine vinegar,
salt, pepper and olive oil and
drizzle over tomatoes and cheese.
Marinate at room temperature for
up to one hour before serving.
Make this only when tomatoes are
in season.
Charlene Bennett
Clearville
SPICY CUBAN
ROTISSERIE CHICKEN
1 large broiler-fryer whole
chicken
'/< cup fresh lime juice
3 tablespoons olive oil
1 shallot, minced
2 large cloves garlic, minced
1 teaspoon grated lime peel
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground cumin
'A teaspoon pepper
Lime slices
Cilantro sprigs '
Truss chicken or tie drumsticks
together. In large glass bowl, mix
together lime juice, olive oil,
shallt, garlic, lime peel, oregano,
salt, cumin, and pepper. ?lace
chicken in mixture, turning to'coat
completely. Cover and refrigerate
several hours or overnight, turning
chicken several times. At cooking
time, pour off marinade and place
chicken on rotisserie spit Cook
about IV4 hours or until drumsticks
move easily in their sockets and
juices run clear. When done, a
meat thermometer inserted into the
thigh will register 180 degrees.
Remove chicken from rotisserie
and place on rack; let sit about 10
minutes. Move chicken to platter
and discard strings. Garnish with
lime slices and cilantro springs.
Makes 4 servings.
Nat. Broiler Council
TWO CABBAGE
STIR-FRY
1 cup thinly sliced red cabbage
1 cu thinly sliced green cabbage
1 tablespoon rice vinegar
1 tablespoon water
1 teaspoon soy sauce
1 teaspoon cornstarch
1 tablespoon vegetable oil
1 teaspoon chopped fresh ginger
root
1 small onion, chopped
In a small dish, mix together
vinegar, water, soy sauce, and
cornstarch; set aside. In wok or
heavy skillet, heat oil over medium
heat Add ginger and onion; stir
fry for one minute. Add both kids
of cabbage and stir-fry until ten
der, 3 to 5 minutes. Pour in soy
sauce mixture and stir-fry until liq
uid comes to - a boil, about 1
minute. Serve hot. Makes 3
PA Proven Produce
servings,