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