88-Lanca»ter Fanning, Saturday, June 14, 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 SASE. 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—Mrs. Kenneth Swinehart, Cochranville, has
a commercial ice cream maker, but not a recipe for making
soft ice cream like that sold at Dairy Queen and Mr. Frosty.
The instructions came with the ice cream maker, but no
recipe. She knows a mix can be purchased, but it is expen
sive. The container size is 3 to 4 gallon.
QUESTION Christiana Nytz, Coopersburg, would like a
recipe for broccoli salad.
QUESTION Rita Hodun, Calverton, NY, would like the
recipe for apricot and honey marinade for spare ribs, etc.
QUESTION Minnie Brennan, Avoca, NY, would like a
recipe for fried or baked chicken that tastes like Kentucky
Fried Chicken, Roy Rogers, or Country Buffet.
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 Donald Love, Somerset, would like a recipe
for making 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 A Wysox reader wanted a recipe for Heath
bars. Thanks to Howard Pensack, Belvidere, NJ, for sending
a recipe.
Preheat oven to 375 degrees
Line cookie sheet with foil. Put saltines (about 40) close
together. Boil: 1 stick butter, 1 stick margarine, and J /« cup
brown sugar (3 minutes) after boiling starts.
Pour over crackers. Spread and cover completely.
Bake 5 minutes (no longer).
Cook's
Question
Comer
Heath Bars
After baking time is done, spread chocolate bits (12-ounce
package or less) spreading evenly. Wait a few minutes for the
chocolate bits to melt and frost. Add 1 cup chopped, toasted -
nuts evenly and separate them quickly. Place in refrigerator.
Howard uses unsalted Saltines.
ANSWER Mildred Schonely, Boyertown, wanted a
recipe for Italian bread to use in a bread machine. Thanks to
Debbie Button, Jarrettsville, MO, for sending a recipe.
Add ingredients in the order listed. All ingredients must be
at room temperature;
9-ounces water
1 teaspoon salt
2 teaspoons granulated sugar
3 cups bread flour
2 teaspoons active dry yeast
Choose dough settings on bread machine. Remove dough
from the bread machine to prepare for hand shaping, rising,
and baking. Place dough on lightly floured surface. Let dough
rest for 5 minutes. Roll dough into a long rope and place on
greased cookie sheet (sprinkled with com meal). Slash 5
times diagonally with a very sharp knife. Cover with a clean,
lint-free towel. Place in a warm, draft-free spot to rise until
doubled in size, about 45 to 60 minutes. Bake in a 400 degree
oven for 25-30 minutes, until deep brown.
Here is a recipe from T.C. Wills, Frederick, to make and
bake a medium-sized loaf in a bread machine.
% cup water
% teaspoon salt
% teaspoon sugar
2 cups bread flour
VA teaspoon yeast
Make according to your bread machine directions
ANSWER Donald Love, Somerset, wanted recipes for
making corned beef. Thanks to Janice Searer, York, for send
ing a recipe.
Fresh killed beef
VA pounds fine salt
'A pound brown sugar
'A -ounce saltpeter
Scrub a good oak barrel thoroughly. Put as much beef as
desi red in a barrel and cover with cold water. Have the water 2
inches above meat. Let stand for 48 hours. Drain off the water
and measure before discarding. Measure the same amount
of cold water (spring water if possible) to every gallon of water
formerly used, add the above portions of salt, sugar, and salt
peter. Boil for 15 minutes and skim. When cold, pour over the
beef. Place a heavy weight on meat to keep it under the brine.
Store in a cold cellar. The corned beef will be ready to use
after 10 days.
Boiled Corned Beef
6 pounds corned beef
1 carrot
1 onion
Vinegar
Butter
Cover meat with cold water and let stand one hour. Drain
and put into kettle with carrot and onion and enough cold
water to cover. Add 1 teaspoon vinegar for each quart water.
Simmer until tender, 30 to 40 minutes for each pound. Let
stand in the liquid 20 minutes, then drain and rub butter over
the meat just before serving if desired. Serves 12.
ANSWER For the strawberry season, here are two
recipes from Berks County Dairy Princess Erica Davis. Sine
this is June Dairy Month, Erica wants you to know that osteo
porosis usually begins during the teen years and develops
slowly due to the loss of large amounts of bone mass.
Osteoporosis is a slowly developing disease where the
bones become weak and brittle caused by a lack of calcium
and exercise. A person may not know if they have this disease
until a sudden bump or fall breaks a bone.
Osteoporosis has no cure, only prevention. Bones develop
and grow more dense from birth until the mid-30s. It is neces
sary to consume the recommended daily allowance for cal
cium throughout the life cycles to prevent bone loss. The fol
lowing recipes are nutritious, fun, and delicious.
Strawberry Daiquiri
2 cups whole or 2% milk
1 teaspoons find granulated sugar
2 cups strawberries
5 ice cubes
Combine ingredients in blender until frothy. Serves 3.
Strawberry Cheese Pie
9-inch baked pastry shell or graham cracker crumb crust
8-ounce package cream cheese, softened
14-ounce can sweetened condensed milk
Vs cup lemon juice concentrate
1 teaspoon vanilla extract
1 quart fresh cleaned, hulled
16-ounce package prepared strawberry glaze (chilled)
In large mixer bowl, beat cheese until fluffy. Gradually beat
in Eagle Brand sweetened condensed milk until smooth. Stir
in lemon and vanilla. Pour into prepared crust. Chill 3 hours or
until set. Top with strawberries and desired amount of glaze.
French/ltallan Bread
Bread Machine
Italian Bread
Corned Beef
Dairy
(Continued from Page B 6)
Arlan and Doris Martin 0
enjoy snowmoblling In
Canada.
RHUBARB DESSERT
Crust
Va cup butter
114 cups flour
2 tablespoons sugar
Cut together and press into a
9x13-inch pan. Bake at 325
degrees for 25 minutes. Cool.
Filling:
1 can condensed milk
8-ounces cream cheese v
'A cup lemon juice
Mix together and beat well.
Spread on cooled crust.
Topping:
3 cups cold water
l'/i cups sugar
4 tablespoons cornstarch
6-ounces strawberry Jell-0
8 cups rhubarb*
Cook rhubarb, sugar, and water
until rhubarb is at soft stage. In a
separate bowl, mix cornstarch, and mt
part of the <Sold wtarumil smooth.
Add to rhubarb mixture and stir
well. Add Jell-0 and stir until mix
ed well. Cool and pour on top of
filling mixture. Refrigerate for 2
hours and enjoy.
*May substitute pineapple
chunks instead of rhubarb.
We have a dairy operation and *
farm 160-acres of corn in Washin
ton County, Hagerstown, Md. We
have four children andfive grand
children. We like to snowmobile in
Canada.
Doris Martin
Hagerstown, Md.
STRAWBERRY
CREAM TAPIOCA
1 quart berries, fresh or frozen
'A cup minute tapioca
2 cups water
'A cup sugar I
When using frozen berries thaw,
drain, and use the juice to make 2
cups water. Bring the water, juice,
and sugar to a boil. Add A cup
tapioca. Cook stirring constantly
for IS minutes. Pour over berries
and cool.
1 quart milk
2 eggs, .separated
A cup tapioca
'A teaspoon salt
1 teaspoon vanilla
Combine milk, sugar, egg yolks,
tapioca, and salt. Let set 10
minutes. Put over medium heat
and cook stirring constantly until
thick.
Remove from heat. Add beaten _
egg whites and vanilla. Cool. To 0)
serve, alternate layers in a big dish.
I hope you are enjoying this nice
summer weather.
I have two sisters and four
brothers. We live on a farm near
Shippensburg. Each summer my
mother plants a big garden. We are
starting to pick strawberries in our
garden.
Janice Leid
Shippensburg
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