88-Lancaster Farminq, Saturday, September 6, 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 Betty Jakum, Litttlestown, writes that she
has successfully made sauerkraut for more than 15 years.
However, this year, the cabbage she shredded and salted in
a crock stopped fermenting after only one week. The mixture
has not gone bad, but it has a different consistency and only a
hint of the yellow color of sauerkraut and not much taste. Does
anyone know what she had done wrong? She used pickling
salt and placed a weighted plastic bag on top of the mixture.
Perhaps some of the water in the bag leaked out, she drained
off the excess water, but it hasn’t helped. Any suggestions on
how to save this batch?
QUESTION Carl Schintzel, Rockaway, N.J., remem
bers his mother used to make seasoned rice with cubed
pieces of veal in it, which cooked all day on a wood or coal
range. He doesn’t remember the name or any other ingre
dients it might have contained, but the mixture was made in a
deep gray graniteware lidded pot.
QUESTION Michele Powlison, Millerton, writes that she
milks goats and would like some recipes for goat cheese. She
would also like to know where to purchase rennet tablets.
QUESTION A reader would like a recipe for chocolate
zucchini bars, which was made with chocolate chips.
QUESTION —Mary Dengler, Middletown, Ohio, would like
a recipe for 10-grain bread that tastes similar to that made by
Roscoe Village Bakery in Coshocton, Ohio.
QUESTION—Anna Martin, Denver, would like a recipe for
stewed tomatoes.
QUESTION A reader from Stewartstown would like a
recipe for a brownie made from a German chocolate cake
mix, cream cheese, and miniature chocolate chips.
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 Marlene Martin, Ephrata, would like to have
a recipe for a lemon poppy seed cake that is very moist.
QUESTION Mrs. Blair Smith, Zebulon, Ga., would 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 Keliicutt, 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.
Cook's
Question
Comer
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, suga, 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.
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 Betty Kellicutt, Auburn, had been searching
for years for a good dark rye bread recipe that tastes like
bread they had in Germany. The bread was very crusty out
side with a heavy soft inside. Thanks to Michele Powlison, Mil
lerton, for sending one that is sourdough based, and to
Debbie Burkholder, Denver, for sending two other recipes.
Debbie writes that it may be difficult to achieve the same crus
ty outside which bakers are able to do by using forced steam.
Try to attain a crusty outside by covering the dough with a
damp cloth while it is rising (making sure the cloth is over the
dough; not touching the dough) and by putting a pan of boiling
water in the oven with the bread while it is baking.
Russian Black Bread
-4 cups unsifted rye flour
3 cups unsifted white flour
1 teaspoon sugar
2 teaspoons salt
3 cups whole bran cereal
2 tablespoons caraway seed, crushed
2 teaspoons instant coffee
2 teaspoons onion powder
'A teaspoon fennel seed, crushed
2 tablespoons powdered active dry yeast
2'A cups water
'/* cup vinegar
'/«cup dark molasses
1-ounce unsweetened chocolate
'/«cup margarine
1 teaspoon cornstarch
'A cup cold water
Combine rye and wheat flours. In a large bowl, mix
2'A cups flour mixture, sugar, salt, cereal, caraway seed,
instant coffee, onion powder, fennel seed, and undissolved
yeast.
Combine 2'A cups water, vinegar, molasses, chocolate,
and margarine in a saucepan. Heat over low heat until liquids
are warm. (Margarine and chocolate do not need to melt).
Gradually add to dry ingredients and beat 2 mintues at
medium speed. Add 'A cup flour mixture or enough flour mix
ture to make a thick batter. Beat at high speed 2 minutes. Stir
in enough additional flour mixture to make a soft dough. Turn
out onto lightly floured board. Cover dough with bowl and let
rest 15 mintues. Knead until smooth and elastic, about 10-15
minutes (dough may be sticky). Place in greased bowl, turn
ing to grease top. Cover; let rise in warm place until doubled in
bulk, about 1 hour.
Punch dough down; turn out onto lightly floured board.
Divide dough in half. Shape each half into a ball, about 5
inches in diameter. Place each ball in the center of a greased
8-inch round cake pan. Cover; let rise in warm place until
doubled in bulk, about one hour.
Bake in 350 degree oven about 45 to 50 minutes or until
done.
Meanwhile, combine cornstarch, 'A cup cold water. Cook
over medium heat, stirring constantly for one minute. As soon
as bread is baked, brush cornstarch mixture over tops of
loaves. Return bread to oven and bake 2 to 3 minutes or until
glaze is set. Remove from pans and cool on wire racks.
(Turn to Page B 9)
Lunch
(Continued from Page B 6)
BLUEBERRY STREUSEL
MUFFINS
'/i cup sugar
/* cup butter, softened
I egg, beaten
2/j cups flour
4 teaspoons baking powder
'A teaspoon salt
1 cup milk
1 teaspoon vanilla extract
I'A cups fresh or frozen
blueberries
Streusel;
'A cup sugar
A cup flour
'A teaspoon ground cinnamon
'A cup butter
In a mixing bowl, cream sugar
and butter. Add eggs; mix well.
Combine flour, baking powder,
and salt; add to the creamed mix
ture alternately with milk. Stir in
vanilla. Fold in blueberries. Fill 12
greased or paper-lined muffin cups
two-thirds full. In a small bowl,
combine sugar, flour, and cinna
mon; cut in butter until crumbly.
Sprinkle over muffins. Bake at 375
degrees for 25-30 minutes or until
browned.
Pat Stockett
Colts Heel, NJ
DO-DAD MIXTURE
A cup butter
% cup garlic salt
'A teaspoon celery salt
'A tablespoon Worcestershire
sauce
1 cup cherrios
VA cups Rice Chex cereal
2 cups thin pretzel sticks
2 cups cheese crackers
1 cup sesame sticks
A pound nuts
Mix together and bake at 250
degrees for 30 tpinut^s.
E-town Brethren-
In-Christ Cookbook
PEOPLE CHOW
1 cup peanut butter
16-ounces chocolate chips
1 pound powdered sugar
'A cup butter
1 large box Crispix cereal
Melt together peanut butter, but
ter, and chocolate chips. Pour over
Crispix. Mix carefully so Crispix
does not break into small pieces.
Pour this mixture into a large
brown grocery bag with a pound of
powdered sugar. Shake thoroughly
until completely coated with
sugar.
The Grimes
Family Cookbook
CHOCOLATE PEANUT
BUTTER BARS
Vi cup light com syrup
Vt cup firmly packed brown
sugar
'A cup reduced fat smooth pea
nut butter
4 cups toasted O’s cereal
3 tablespoons Molly Mcßutter
light sodium butter
1 cup gold raisins
6-ounces semi-sweet chocolate
morsels
Spray a 9-inch square baking
pan or foil pan with vegetable
cooking spray; set aisde. Combine
com syrup, brown sugar, and pea
nut butter in heavy medium-size
saucepan. Bring to boil over
medium heat, stirring constantly.
Remove from heat Stir in cereal,
Molly Mcßutter. and raisins.
Quickly spread in prepared pan.
Melt chocolate pieces in small
saucepan. Spread evenly over
cereal mixture. Let cool complete
ly before cutting into bars. Cover
with plastic wrap, store at room
temperature. Makes 25 bars.