88-Lan&aster Fanning, Saturday, June 7, 1997
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 ap 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 Bari Ann Smalley wants a recipe for hard
tack cake.
QUESTION Melba Sheffer, Glen Rock, wants a recipe
for persimmon jelly. Can persimmons be used for anything
else? She has several trees on her property.
QUESTION A faithful New York reader recently visited
Pennsylvania and Virginia where she tasted two food items
for which she would like recipes. One is for cinnamon syrup
made with apple juice and cinnamon to put over pancakes or
French toast. The other is for raspberry filled cookies sold at
an Amish bakery near Bird-in-Hand.
QUESTION A Finger Lakes, New York reader wants to
know is a large block of Cheddar cheese can be cut and
dipped in parafin to keep it from molding.
QUESTION Verna Guzel, Canonsburg, would like a
recipe for feta cheese made with goat’s milk.
QUESTION Mildred Schonely, Boyertown, wants a
recipe for Italian bread to use in a bread machine.
QUESTION A Wysox reader would like a recipe for
Heath bars.
QUESTION Donald Love, Somerset, would like recipes
for making corned beef, and for fried rice with eggs.
QUESTION Violet Cassner, Newburg, lost a recipe for
ham baked in Coco Cola. She recalls that the ham was
soaked in Coco Cola overnight in the refrigerator, and then
baked with a caramel glaze.
QUESTION —Sarah Clark of Everett is looking for a recipe
for a Preserved Cake; Mocha Fudge Brownies using mocha
flavoring: Cheesecake Fudge, and Texas Hurricane Cake.
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 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 Stephanie lost the recipe.
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 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 ahead of time.
ANSWER Donald Love, Somerset, wanted a recipe for
tomato butter.
5 pounds ripe tomatoes
3'A cups light brown sugar
1 teaspoon salt
IV4 teaspoons ground cloves
114 teaspoons ground cinnamon
'A teaspoon ground allspice
Peel and cut tomatoes into small pieces. Mix with salt.
Cook for 15 minutes until the tomatoes are mushy. Measure
tomatoes, you should have 2 quarts. Retrun to the kettle. Add
the remaining ingredients. Boil, then simmer slowly for one
hour. Stir occasionally until very thick. Put into jars and seal.
0 AMERICAN DAIRY ASSOCIATION’
Cook's
Question
Comer
Tomato Butter
ANSWER For the readers who want to know how to
make cheese, here are tips from an anonymous reader.
Cheese Making Tips
Varieties
Besides using whole milk, you can change or vary texture,
calories, and richness by using different milk and cream
combinations.
• Skim milk; makes a tart but well-textured cheese
• Half skim, half whole milk has a bit of a tang.
• Light or heavy cream makes a thick, smooth, and mild
cheese.
The cheese yeild from cream is more than double that of
milk. So, be sure to adjust proportions. For every 2 quarts
milk, use eidhter 1 quart light cream or 3 cups heavy cream.
Also, adjust culture as well.
Flavors: Add flavors when adding salt, you can add herb
blends, freshly grated horseradish, finely chopped shallots or
scallions, salad seasoning, caraway or anise seeds,
crumbled blue cheese, and (reducing salt) cooked crumbled
bacon or Worcestershire sauce.
1 quart whole or skim milk at room temperature
Vi cup dried whey powder (available at health food stores)
2 tablespoons commercial buttermilk
Pour milk into a bowl and sprinkle the whey powder atop;
stir to dissolve then stir in buttermilk; cover and let stand at
room temperature (between 72-82 degrees no higher) for 24
hours. Pour the mixture into a pot and very slowly bring ti to
scalding (about 200 degrees). When it finishes separating
into curds and whey, remove it from heat. Line a colander or
strainer with cheesecloth that overlaps the outer sides and set
it over a deep bowl or pot; pour the curds and whey into the
lined colander and let drain for one hour at room temperature.
Tie cheesecloth into a bag with some string and let the bag
hang to drip for 3 to 6 more hours. You can hang the string on
a faucet or a skewer or a rolling pin, set over a deep pot.
Remove from bag and store in plastic container. Do not stir
in salt (to taste) until you are ready to use cheese as salt
hastens spoilage. If you like it moist, stir in a little skim or
whole milk. Keeps in the refrigerator about four days.
ANSWER A Wysox reader wanted a recipe for potato
pizza. Thanks to Charlene Reiff, Lititz, for sending one.
Zesty Potato Pizza
Crust;
6 medium potatoes, peeled, cooked, and mashed
'A cup sour cream
!A cup shredded mozzarella cheese
1 egg, beaten
2 tablespoons dry bread crumbs
Salt and pepper to taste
Topping:
1 pound ground beef
12-ounces canned luncheon meat, cubed
1 small onion, chopped
8-ounces pizza sauce
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese
For crust, beat together hot mashed potatoes, sour cream,
mozzarella cheese, and egg. Season to taste with salt and
pepper. Spread mixture into 12-inch pizza pan, building up
edges to form crust. Sprinkle with bread crumbs. Bake at 350
degrees for 20 minutes.
For topping, brown ground beef, luncheon meat and onion.
Drain. Stir in pizza sauce. Remove pizza crust from oven.
Spoon topping over crust. Sprinkle with mozzarella cheese
and parmesan cheese. Bake another 10 minutes at 400
degrees.
ANSWER —Here is a recipe for stewed Italian tomatoes that
had been requested.
Stewed Italian Tomatoes
4 quarts peeled, cored, chopped tomatoes
1 cup chopped celery
A cup chopped onions
Vi cup chopped green peppers
1 tablespoon sugar
2 teaspoons salt
Combine all ingredients; cover and cook 10 minutes, stir
ring occasionally to prevent sticking. Pour, hot, into hot jars,
leaving % -inch headspace. Adjust caps. Process pints 15
minutes, quarts 20 minutes, at 10 pounds pressure. Yield
about 7 pints.
To serve: Add 1 tablespoon butter, cubes of bread and
cornstarch or flour to thicken before heating.
ANSWER Donald Love, Somerset, wanted a recipe for
combread that uses creamed corn, which makes it stay moist
like cake not dry and crumbly. Thanks to Frances Westfall,
New Oxford, for sending an old-time recipe.
Quick Top-Of-The Range Corn Bread
8-ounces corn muffin mix
1 egg
'A cup cream-style corn
% cup milk
Combine corn muffin mix with eggs and cream-style corn
and milk.’ Divide batter evenly in weii-greased and preheated
corn bread skillet. Bake 8-10 minutes on top of range. Then
turn to complete baking. Yields 8 wedges.
Homemade Rlcotta
(Turn to Pago 829)
Salute
(Continued from Page B 6)
GOURMET CHEESE
POTATOES
6 medium potatoes
2 cups shredded cheddar che/
/* cup butter
VA cups sour cream or 1 cup
milk
'A cup finely chopped onion
1 teaspoon salt
% teaspoon pepper
2 tablespoons butter
Paprika
Peel, cook, and shred potatoes
coarsely. In a saucepan over low
heat, combine cheese and '/< cup
butter. Stir until almost melted.
Remove from heat and blend in
sour cream or milk, onion, and sea
sonings. Fold in potatoes and turn
into a greased 2-quart casserole,
dot with 2 tablespoons butter and
sprinkle with paprika. Bake for 30
minutes or until heated thorough
in 350 degrees oven. Cgsser6..
may be made the day before. Wait
to sprinkle with paprika until ready
to bake. Serves 6.
This is one of my favorite
recipes because it has cheese in it.
Cheese is one of my favorite foods.
I am 19 months old. I like to viist
my pappy’s farm because he has
tractors, cows, and dogs. I like
playing with tractors and reading
books. My parents are tyfark and
Marj Swartz
Perry Swartz
Annville
Perry Swartz is the son of
Mark dnd Marj Swartz of
Annvllle.
CREAM PUFF DESSERT
14 cup butter
1 cup water
1 cup flour
4 eggs
8-ounces cream cheese,
softened
14 cup milk
2 small boxes instant vanilla
pudding (§
214 cups milk
8-12-ounces whipped cream
Chocolate syrup
Heat butter and water to boiling;
remove from heat. Mix in flour to
form a ball. Add eggs and mix until
smooth. Spread in 9x13-inch pan.
Bake 23 minutes at 400 degrees.
Cool completely.
In a bowl, mix softened cream
cheese and 14 cup milk by hand. In
second bowl, mix pudding mix and
214 cups milk by hand. Mix con
tents of both bowls together. Pour
over crust. Spread whipped cream
on top and drizzle with chocolate
syrup. Keep refrigerated.
My name is Leah Lichtenberger.
I’m almost 17 years old. M
parents, Rob and Becky, operam. *
60-cow dairy farm in Shippens
burg. My brother, Jesse, 15, my
sister, Deborah, 12, and I help out
with the milking and feeding. Our
youngest sister, Amanda, who’s 3,
loves to keep us company while we
milk.
Leah Lichtenberger
Shippensburg