BS-Lsncastw Farming, Saturday, July 19, 1997 If you are looking for a recipe but can’t find H, 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 S ASE. If we re* celve 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—Linda Bupp, Westminster, Md., would like a recipe for a no sugar added angel IPod cake. She also would like a recipe for a whipped icing that looks like marshmallow. QUESTION Grace Rumer, Abington, is looking for a recipe for individual crumb buns with cheese pockets. Her husband ate some, which he said were delicious, on the Ocean City Boardwalk in New Jersey. QUESTION J.R. Hohmeier, Painter, Va., is trying to locate a recipe for a doughnut that was baked, not fried, and was made with a yeast dough. It was tender and flakey, and lacked that fat content of regular fried versions. QUESTION Peggy Tice of Felton, Del., wants a recipe for home canning salsa. 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—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 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 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 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 Bobbie Lawson, Churchville, Va., requested recipes for making sausage other than sausage gravy because she has many packages of sausage in her freezer. Here is a delightful collection from Trudy Ashelman, Orangeville. 1 loaf frozen bread, (thaw and let rise) 1 pound sausage cooked and drained V 4 pound grated mozzarella cheese V 4 teaspoon garlic powder % teaspoon oregano Lightly grease hands and spread dough like pizza dough. Fill dough with sausage, cheese, and sprinkle with spices. Start at one end and roll up the bread. Bake at 375 degrees for 30 minutes or until golden brown. Can be served with sauce. * ■» ** * ,** Sausage Bread (Continued from Pago B 6) PEACH CUSTARD PIE Vi cup sugar 2 eggs 2 tablespoons flour 6-8 peaches Slice peeled peaches. Mix sugar, eggs, and flour. Pour over peaches to coat Pour in unbaked crust Bake at 350 degrees fro 40 minutes or until set knife comes out clean. Sarah Clark Everett Sausage-Cheese Turnovers 10 ounce can big refrigerated biscuits !4 pound sausage, cooked and drained V* teaspoon Italian seasoning 4-ounce can mushrooms, drained 4 ounces shredded mozzarella cheese 1 egg, slightly beaten 1 to 2 teaspoon parmesan cheese Heat oven to 350 degrees. Grease cookie sheet. Separate dough and press or roll each piece into 5-inch circle. Combine sausage, seasoning, mushrooms, and mozzarella cheese. Spoon 3 tablespoons mixture into center of flattened biscuit. Fold dough in half; press and seal. Brush with beaten egg and sprinkle with parmesan cheese. Bake 10-15 minutes or until golden brown. Sausage-N-Pepper Fettucclne V 4 pound sausage Vi cup butter 1 cup diced green pepper Vi cup sliced onion 1 clove garlic, minced 1 teaspoon Italian seasoning 4-ounce Jar sliced pimientos, undrained 1 cup light cream 12-ounce package fettucine, cooked and drained Vi cup parmesan cheese Cook sausage until done and remove from pan. In the same pan, melt butter a,id add pepper, onion, garlic, and sea soning. Cook for 3 minutes. Stir in sausage, pimientos and cream. Cook until heated. Toss in hot fettuccine and sprinkle .with parmesan cheese. Serve immediately. Sausage and Squash Casserole 1 pound cooked sausage 5 cups summer squash (shredded or cubed) 3 eggs (beaten) VA cups cracker crumbs 'A cup butter, melted '/* teaspoon salt 2 cups sharp cheese, shredded Mix all together and bake at 350 degrees for 40 to 45 minutes. 1 pound sausage 8-ounces shredded Cheddar cheese 2V4 cups Blsquick mix Mix well and roll into small balls. Bake at3so degrees for 11 to 15 minutes or until golden brown. Serve hot with toothpicks. Six-Layer Sausage Casserole 1 pound sausage VA cups sliced raw potatoes 1 cup sliced raw onions 1 cup sliced raw carrots 'A cup raw rice VA cups canned tomatoes 1 teaspoon salt 'A teaspoon pepper VA tablespoons sugar Lightly brown sausage, drain. Into 2-quart buttered casser ole, place vegetables in order given. Sprinkle with seasonings mixed together and top with sausage and cover. Bake IV4 to 2 hours at 350 degrees. Here is another recipe from Lois Bloom, Johnstown, who writes that it is a great-tasting casserole. Sausage Casserole 1 pound loose sausage 1 medium sweet green pepper, diced 1 medium onion, diced 1 can whole kernel com, drained 1 can creamed corn 1 box Stove Top stuffing mix Fix stuffing mix per directions on box. Brown sausage, onion, and pepper until sausage is browned and onion and pepper are soft. Add both cans corn. Mix stuffing and sausage mixture together. Put into a cas serole dish, sprayed with pam. Bake at 350 degrees for 30 to 35 minutes or until golden brown. Peachy Recipes PEACH CREAM PIE 1 package peach Jell-O 1 pint vanilla ice cream 114 cups hot water 1 cup sliced peaches 9-inch pie shell, baked Dissolve Jell-0 in water. Add ice cream and beat to blend. Chill until thick but not set Arrange peach slices in bottom of pie shell. Pour Jell-0 mixture over top. Chill. Sausage Balls (Turn to Pag* 89) GOLDEN COCONUT PEACH PIE 414 cups sliced fresh peaches 14 teaspoon ground nutmeg Y* cup orange juice 2 tablespoons butter 5-ounce can evaporated milk 'A -14 cup sugar 3 tablespoons flour y% teaspoon salt 1 unbaked 9-inch pie shell 2 cups flaked coconut 1 egg, beaten l A teaspoon almond extract In a medium bowl, combine peaches, sugar, flour, nutmeg, salt, and juice. Pour into pie shell, dot with butler. Bake at 450 degrees for 15 minutes. Meanwhile com bine remaining ingredients. Pour over hot Ailing. Reduce heat to 350 degrees and bake until the coconut is toasted, about 40 minutes. Serve warm or chilled. Sarah Clark Everett GERMAN FRUIT KUCHEN Crust 114 cups flour 1 tablespoon sugar 1 egg, beaten 14 teaspoon salt 14 cup butter 1 tablespoon milk Filling: 4-6 cups peaches 1 cup sugar 1 cup cream 1 tablespoon flour 2 eggs, beaten 14 teaspoon vanilla Crumb topping: 14 cup sugar 2 tablespoons butter 14 cup flour Li a mixing bowl, combine flour, salt, and sugar, cut in butter until mixture resembles commeal. Mix egg and milk; add to flour mixture. Pat into a greased 13x9x2-inch baking pan. Arrange fruit on crust Combine remaining Ailing ingredients; pour over fruit For topping: combine ingre dients until crumbly; sprinkle over filling. Bake at 3SO degrees for 50-60 minutes. PEACH PIE FILLING TO FREEZE 4 quarts sliced fresh peeled peaches 3'A cups sugar V* cup quick-cooking tapioca V* teaspoon salt % cup lemon juice In large mixing bowl, combine all ingredients. Let stand for IS minutes. Line four 9-inch pie pans with foil. Spoon fruit mixture into pans and level Place in freezer until frozen solid. When frozen, close foil sealing edges well to prevent freezer burns. Remove foil from pans and freeze until ready to use. To use: Remove frozen peaches from foil and place in unbaked pastry shell. Cover with top crust and seal edges; brush with melted butter. Cover crust with foil. Bake at 400 degrees for SO minutes. Remove foil after 20 minutes of baking or until crust is golden brown. And filling is hot and bubbly. Sarah Clark Everett Sarah Clark Everett Sarah Clark Everett
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