88-Lancister Farming, Saturday, July 5, 1997
If you are looking for a recipe but cant 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 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 Peggy Tice of Felton, Del., wants a recipe
for home canning salsa.
QUESTION Bobbie Lawson, Churchville, Va., requests
recipes for making sausage other than sausage gravy. She
writes that she has many packages of sausage in her freezer.
QUESTION —Mrs. Paul Kilgers, Watsontown, would like a
recipe for bran muffins in which the batter may be kept in ajar
in the refrigerator for several weeks.
QUESTION Catherine Shearer, Greencastle, writes
that Sandy Hartman of Westfield had sent in a recipe for
homemade hot dogs, which she forgot to cut out. She'd like it
printed again. Since we don't have the recipe in our files, did
anyone clip the recipe. If so, please send it in.
QUESTION • A faithful reader from Spruce Hill is search
ing for an old cookie recipe called Jumbles. It is a drop cookie
that is very soft. It can be made plain or with cinnamon and
sugar added.
QUESTION A Narvon Reader would like a recipe for
Coconut Oatmeal cookies that are thick and chewy.
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 Rita Hodun, Calverton, NY, would like the
recipe for apricot and honey marinade for spare ribs, etc.
QUESTION Bari Ann Smalley wants a recipe for hard
tack cake.
QUESTION A faithful New York reader wants a recipe
for raspberry filled cookies like those sold at an Amish bakery
near Bird-in-Hand.
QUESTION A Finger Lakes, New York reader wants to
know if a large block of Cheddar cheese can be cut and dipped
in paraffin to keep it from molding.
QUESTION Verna Guzel, Canonsburg, would like a
recipe for feta cheese made with goat’s milk.
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 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.
SMART’CHEFS
CREATING • MENUS • FOR
- HEALTHFUL • EATING! -
Cook's
Question
Comer
ANSWER Christiana Nytz, Coopersburg, wanted a
recipe for broccoli salad. Herejye two from Anna Mae Nolt,
Shippensburg, and Grace Glock, Fallston, Md. Thanks to
additional readers for sending in identical or similar recipes.
Favorite Broccoli Salad
1 bunch broccoli florets
1 head cauliflower florets
8 bacon strips, fried and crumbled
V 4 cup chopped onion
1 cup chopped, seeded tomatoes
2 hard-cooked eggs, sliced
1 cup mayonnaise or salad dressing
Vs cup sugar
2 tablespoons vinegar
In a large bowl, combine broccoli, cauliflower, bacon,
onion, tomatoes, and eggs. Set aside. In another bowl, com
bine mayonnaise, sugar, and vinegar. Mix until smooth. Just
before serving, pour dressing over salad and toss. Yields 6 to
8 servings.
Vegetable Toss Salad
1 head broccoli or cauliflower or a mixture
4 ounces Cheddar cheese, cubed
1 onion, sliced in rings
4 slices bacon, browned and crumbled
Mix together in a 3-quart bowl and add dressing made of:
% cup mayonnaise
V* cup sugar
1-2 tablespoons vinegar
Mix well and let stand in refrigerator at least overnight. Toss
several times while salad is marinating.
ANSWER Sarah Clark of Everett wanted recipes for a
Preserved Cake; Mocha Fudge Brownies using mocha fla
voring; and Cheesecake Fudge. No answers for this have
been received, but here are recipes similar to the requests.
Thanks to Heather Lehman, former Cumberland Co. Dairy
Princess, for the peanut butter brownie recipe and to the
American Egg Board for the cheesecake recipe.
Peanut Butter Brownies
Vt cup butter
1 cup plus 2 tablespoons granulated sugar
Vt cup cocoa
2 eggs
Vt cup all-purpose flour
Vt teaspoon salt
% cup creamy peanut butter
2 tablespoons butter, softened
Glaze:
Vt cup confectioners* sugar
2 tablespoons creamy peanut butter • ■
2 tablespoons chopped peanuts
Milk
Preheat oven to 350 degrees. For brownies, in medium
saucepan, heat butter over medium-low heat until melted. Stir
in granulated sugar, cocoa, and eggs. Add flour and salt to
chocolate mixture; stir until smooth. Pour into lightly buttered
8-inch square baking pan. Drop ’/« cup peanut butter by teas
poonfuls into batter. With a table knife, gently stir batter to cre
ate swirls. Bake 30 minutes or just until brownies begin to pull
away from sides of pan and wooden pick inserted near center
comes out clean. Do not overbake. Remove from oven; place
pan on wire rack to cool completely. For glaze, combine con
fectioners’ sugar and peanut butter. Stir in milk, 1 tablespoon
at a time, to reach spreading consistency. Spread evenly over
brownies. Sprinkle with peanuts. Cut into bars before serving.
Mocha Chocolate Cheesecake
2 tablespoons graham cracker crumbs
2 to 3 tablespoons espresso powder
1 tablespoon hot water
3 8-ounce packages Neufchatel cheese,- softened
V* cup sugar
6 eggs
V* cup mini chocolate chips
Mini chocolate chips t as needed
Coat bottom of a 9-inch springform pan with cooking spray.
Dust with cracker crumbs. Combine espresso powder-with
water; mix well. In a large bowl, combine cheese, sugar, and
espresso mixture; beat until smooth. Add eggs, one at a time,
beating well after each addition. Stir in chocolate chips. Four
batter into prepared pan. Place pan in a large baking dish. Fill
baking dish with hot water to a depth of one inch. Bake at 350
degrees for one hour. Remove cheesecake from water bath
and let cool on wire rack. Cover and chill thoroughly before
serving. If desired, sprinkle additional chocolate chips on top
before serving.
(Turn to Page B 9)
Foxes
Beneficial
On
Fruit Farms
GENEVA. N.Y.—Dave Gill, a
research support specialist In Cor
nell University’s Department of
Horticultural Sciences, reported a
sighting of a family of seven red
fox pups on the Loomis Farm at
the Agricultural Experiment Sta
tion in Geneva, N.Y. "they are
quite bold when the mother is not
around,” he said.
Gill is ap enthusiastic propo
nent of foxes in a farm setting
especially fruit farms.
“People don’t stop to think
about the good that foxes do in a
farm setting.” said Gill. “One
adult eats hundreds of mice and
rats yearly.” Gill prefers gray fox
es because they are less likely to
get into a hen house. If chickens
are not a consideration, he would
encourage either ted or gray.
At the Experiment Station,
where there are about 700 acres of
fruit and vegetables used for
research and extension, foxes are
important for the fruit farms in
general, and the Rootstock Breed
ing Program in particular. Root
stocks sometimes called “stool
bed liners” are propagated
“stool beds,” then the rooted
sticks, called “liners” for short, are
harvested in the spring, then
grafted onto the desired variety.
“When foxes work the stool
beds and orchards, we have very
negligible damage to the apple lin
ers and trees. This spring I found
no damage. A couple of years ago.
we had no foxes, a foot of snow
cover, and' extermve' damage to
stools and some damage to
orchard trees even with mouse
bait,” Gill said.
“Foxes do a number one finish
job in conjunction with a mouse
bait control program,” he said.
“Last winter, you could see almost
straight lines of footprints in the
snow where a fox wove its way
back and forth along every
sawdust-mounded row of our
stool beds by Preemption Road.
They walk along and pick the vol
es out of the mound cafeteria-style
and stash their catches of voles,
rabbits, and young spring wood
chucks in nearby sawdust piles.”
Foxes are nocturnal and some
times make hunting lodges in the
Station sawdust piles because the
piles are easy to dig and warm
even when the roof is frozen.
The Station family of foxes is
doing so well because Gill thinks
they are dining on turkey. “A gray
fox will not tackle a turkey unless
the fox finds it dead; a red fox
will.”
* '*
For this reason, Gill believes
grape growers would benefit from
using foxes to guard the grapes.
“Some grape growers in New
York complain there are too many
turkeys and that they eat ripe
grapes before they are weighed
and counted on the yield trials.
Even if a fox takes a few grapes
for its services, it is a lot less than
a band of turkeys will take,” he
said.