98-Lancaster Firrhlftg, S«tord«y,'Augu*t *3O, 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 Fanning, 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—Louise Graybeal, Renick, W. V. would like to
know where to buy vegetable rennet to make cheese. She
writes: When a recipe calls for a rennet tablet, can liquid
rennet be used, and how much?
For feta cheese, can she substitute cow’s milk instead of
goat’s?
For yogurt, when she buys acidophilus cultures can she
substitute 2 tablespoons homemade yogurt for the next
batch?
Does anyone make sharp Cheddar cheese in the home? If
so, please send explicit instructions.
QUESTION Renee Nissley, Middletown, has mam
mouth sunflowers in her garden and needs to know how to
roast the seeds.
QUESTION—MarIene Martin, Ephrata, would like to have
a recipe for a lemon poppy seed cake that is very moist.
QUESTION—Mrs. Blair Smith, Zebulon, Ga., wduld like a
recipe for "Cake in a Jar,* which is baked in a jar.
QUESTION Mildred Hess, Myerstown, wants recipes
using tomatillos, which are tennis ball-size, papery husked
fruits that resemble ground cherries but bigger.
QUESTION Cindy Sides, Ellicott City, Md., writes that a
recipe for honey mustard pretzels was previously printed in
this section. She clipped out the recipe but has been unable to
find the required packaged mustard or honey dijon dry salad
mix. She would like to know where to purchase it. Readers, I
know there is also a recipe that doesn’t required the dry mix.
Does anyone have it?
QUESTION—Betty Kellicutt, Auburn, has been searching
for years for a good dark rye bread recipe that tastes like
bread they had in Germany. At one time, they could purchase
the bread at a bakery in Benighanton, N.V., which is now out
of business. Betty believes the bread may have had a spur
dough base. The bread was very crusty outside with a heavy
soft inside, the “real stick to your ribs kind of stuff," she writes.
QUESTION Betty Kellicutt, Auburn, would like a recipe
for Queen Anne’s lace jelly, which she had but lost.
QUESTION A subscriber would like a quick and easy
recipe for cinnamon raisin bread such as made by Pepper
idge Farm Style or Stroehmann’s Dutch County—a recipe
where the raisins don't sink to the bottom but are distributed
thoughout the entire bread.
QUESTON Linda Helms of Ephrata writes that she is
canning and preserving jams and jellies to sell. She is looking
for new and exciting jam, jelly, and marmalade recipes. She
especially would like a recipe for horseradish jam, containing
horseradish, vinegar, sugar, and pectin, which is suitable for
roast beef sandwiches.
QUESTION —Linda Bupp, Westminster, Md., would like a
recipe for a no sugar added angel food cake.
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 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 Rita Hodun, Calverton, NY, would like the
recipe for apricot and honey marinade for spare ribs, etc.
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.
Cook's
Question
Comer
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—Susan Burkholder wanted a recipe for veget
able pizza without cream cheese. Alvernia Martin writes that
cream cheese can be replaced with the same amount of
pureed cottage cheese, regular or fat free. Put cottage
cheese into blender and blend until smooth. If you need to add
a little liquid, water or milk will be ok. Thanks to Debbie Burk
holder for sending two recipes.
Vegetable Pizza
’/« cup butter
2 tablespoons sugar
V* cup boiling water
Stir until dissolved. Cool. Sprinkle 1 tablespoon yeast in
Vi cup warm water. Let stand a few minutes. Add to above
mixture. Add;
1 egg, beaten
IV4 cups flour
1 teaspoon salt
Mix well and cool. Butter hands and spread on cookie sheet
or pizza pan and press evenly. Bake at 325 degrees until gol
den brown (does not take long).
Add 1 package Hidden Valley Ranch or Zesty Italian dres
sint to one pint sour cream. Mix, spread on cooled crust.
Top with finely cut broccoli, cauliflower, pepper, celery, car
rots, and tomatoes. Top with shredded cheese.
May also add chopped onion and bacon bits.
Serves 7-8.
Crust;
2 cups wheat flour (may use part cormeal)
2 teaspoons baking powder
% cup oil
1 teaspoon salt
% cup water
Vegetable Dip:
8-ounce package tofu
2-3 tablespoons lemon juice
2- tablespoons parsley flakes
3- teaspoons onion flakes
% cup Miracle Whip
'/a -1 teaspoon garlic salt
Mix the crust and press into greased pizza pan. Bake and
cool. Spread vegetable dip over crust. Sprinkle your choice of
vegetables on top of dip: radishes, onions, carrots, celery,
broccoli; cauliflower, etc.
ANSWER N.E. Koons, Lebanon, wanted a recipe for
small individual pineapple upside down cakes made in muffin
tins without using a cake mix. Thanks to Alvernia Martin who
writes that a recipe for a large-size cake can be adapted for
muffin use.
Pineapple Upside Down Cake
Melt 1 teaspoon butter in each muffin tin (set in oven). Add
1 tablespoon brown sugar to each cup and stir until well
blended. Put slice of pineapple into each cup. (If slices do not
fit, substitute pineapple tidbits).
Batter:
3 tablespoons shortening
1 cup sugar
3 eggs
I'A cup flour
'A teaspoon salt
iy* teaspoon baking powder
Vi cup milk
Cream shortening and sugar. Add eggs and cream until
light. Add sifted dry ingredients alternately with milk. Divide
batter evenly among the cups. Bake at 350 degrees for 20-25
minutes or until tests done.
Invert on a cookie sheet (place sheet upside down pnto
muffin tin and flip. Serve with whipped topping if desired.
ANSWER Bari Ann Smalley wanted a recipe for hard
tack cake. Thanks to Alvemia Martin for sending a recipe.
Breakfast Cake
Hard Tac
6 cups flour
3 cups brown sugar
1 rounded teaspoon baking powder
1 cup shortening
Work like pie dough, add:
Vh cups sour milk
1 rounded teaspoon baking soda
Pat into three 8-inch cake pans. Bake at 350 degree oven
until done or firm to touch. This is a heavy cake used mostly
for dipping in a cup of coffee.
Vegetable Pizza
(Turn to Pago B 9)
» I
Labor Da
Cookout
(Continued from Page B 6)
SHRIMP DEVILED EGGS
6 hard cooked eggs
V* cup mayonnaise
54 teaspoon prepared mustard
4-ounce can tiny shrimp
Slice eggs in half lengthwise.
Remove yolks and place in
medium size bowl. Place whites on
plate and put in refrigerator to
chill.
Mash yolks with fork until very
fine, add mayonnaise and mustard
and whip with fork or use mixer
and beat until smooth.
Drain shrimp, remove 12
shrimp and set aside. Crush the
remainder of shrimp and add to
egg yolk mixture. Stir to mix thor
oughly. Spoon mixture into the 12
halves of egg whites and top with a
shrimp on each one. Refrigerate 4
to 6 hours before serving. Serves 6
to 12.
Other variations:
2 talcpoons bacon bits instead of
shrimp. Put a pinch on top of each
filled egg.
Green onions: Instead of
shrimp, add 2 tablespoons finely
chopped green onion with 1 teas
poon for a pinch on top of each
egg.
CHEESY
SCALLOPED POTATOES
'/* cup sliced onions
- 'A cup butter
'/< cup flour
214 cups milk
1 teaspoon salt
'A teaspoon pepper
y* cup shredded American
cheese
Sliced potatoes
To make sauce, cook onions in k
butter until tender but not brown.'
Stir in flour, salt and pepper. Add
milk, stir and heat until thickened.
Stir in cheese until melted. '
Remove from heat. Place half the 1
potatoes in a greased 2-quart cas
serole. Cover with half the sauce, I
Repeat layers. Bake covered at 350
degrees for 45 minutes, stirring
once. Uncover and bake an addi-'
tional 30 minutes or until potatoes
are done. Serves 4-6.
Erica Davis
Berks Co.
Dairy Princess
SPANISH BURGER
2 pounds ground round
2 tablespoons minced onion
'A cup chopped ripe olives
1 teaspoon salt
'A teaspoon ground black
pepper
1 teaspoon minced garlic
Combine ingredients and form '
into burgers. Broil or grill as
desired. Makes 6.