80-Lancaster Farming, Saturday, September 13, 1997 If you are looking lor 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. Tkem'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 Hdded pot QUESTION Michele Powlison, Miderton, writes that she milks goats and would like some recipes lor goat cheese. She would also like to know where to purchase rennet tablets. QUESTION A reader would Hke a recipe for chocolate zucchini bars, wriiich 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, EHicott 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, 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. Cooks Question Comer 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 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 —Linda Helms of Ephrata wrote that she is can ning and preserving jams and jellies to sell. She is looking for new and exciting jam, jelly, and marmalade recipes. Here are some recipes from Louise Graybeal, Renick, W.V., and from Sue McKinsey, Windsor. Pumpkin Preserves 8 pounds pumpkin 8 cups sugar 3 lemons 1 teaspoon saK Cut pumpkin into slices % -inches thick and 1-2-inches long. Place in earthern bowl or preserving kettle, add sugar and let stand overnight. Drain and boil liquid until it threads. Add pumpkin, thinly sliced lemons, and salt. Cook mixture until it is thick and clear. Seal while hot in clean, hot canning jars. 'A cup finely chopped garlic 3 cups white wine vinegar 2 pouches (3-ounces each) liquid pectin OR 2 boxes (1 3 /4 -2-ounces each) dry pectin Food coloring (optional) 2 cups water 6 cups sugar 1 In a 2V4 -quart pan, combine garlic and vinegar. Simmer gently, uncovered, over medium heat for 15 minutes. Remove from heat and pour into a 1 -quart glass jar, cover and let stand at room temperature for 24-36 hours. Pour flavored vinegar through a wire strainer into a bowl, pressing garlic with the back of a spoon to' squeeze out as much liquid as possible, discard residue. Measure liquid and add more white wine vinegar if needed to make 2 cups. To use liquid pectin: In a 5-6 quart kettle, combine flavored vinegar, water and sugar. Bring to a full, rolling boil over medium high heat. Stir in pectin and bring to a boil that cannot be stirred down. Boil, stirring constantly, for one minute. To use dry pectin; In a 5-6 quart kettle, combine flavored vinegar, water, and pectin. Bring to a full, rolling boil over medium high heat; then stir in sugar. Stirring constantly, bring to a boil that cannot be stirred down and boil 2 minutes. If desired, stir in 2 drops red, yellow or orange food coloring. Skim off foam, spoon into hot 'A pint jars. Top with lids and bands. Place jars on a rack in a canning kettle and cover with boil ing water. Bring to simmering and simmer for 10 minutes. Lift jars fromcanner and set on folded towels to cool. Before stor ing, test for a good seal; refrigerate any jars that did not seal. Makes 7 one-half pint jars. Garlic Jelly Cream Cheese Appetizer 8-ounces cream cheese Garlic jell/ Unsalted crackers Place cream cheese on a small board or plate. Generously spread garlic jelly on top and allow to run down sides. Accom pany with crackers and a spreading knife. Serves 8. "This is delicious. If you like garlic, you will love it. If you don't like garlic, you might like it anyway. It is similar to green pepper jellly that is served over cream cheese," writes Sue McKinsey. Sugar-Free Strawberry Jam % cup diet lemon-lime soda 3-ounce package strawberry-flavored gelatin 1 cup mashed fresh or unsweetened frozen strawberries VA teaspoons lemon juice In a saucepan, bring soda to a boil. Remove from heat. Stir in gelatin until dissolved. Stir in berries and lemon juice. Put in suitable containers and refrigerate up to three weeks. Do not Garlic JeHy Rice (Contfmwd from Pago S 6) RICE SALAD Cook or steam according to package directions: 1 cup long-grain white rice Cool and add: V* cup diced celery % diced green pepper 2 tablespoons diced onion 8 to 12 ounces fat-free Catalina salad dressing Stir an together. Refrigerate until cold. Serve as a side dish or at lunch with a sandwich. Anonymous COWBOY BEANS AND RICE 1 tablespoon vegetable oil 1 medium onion, chopped 1 medium-size green beU pep per, chopped 3 cups cooked rice 2 IS- to 16-ounce cans pinto beans, drained and rinsed % cup barbecue sauce Heat oil in large skiUet over medium-high heat until hot Add onion and green pepper, cook and stir 3 to 5 minutes or until tender. Add rice, beans, and barbecue sauce. Simmer 5 to 7 minutes or until thoroughly heated. Makes 4 servings. Add 'A pound sliced smoked sausage or 4 frankfurters, sliced for a meaty main dish. Each serving provides 414 calo ries, 15 grams protein, 5 grains fat, 76 grams carbohydrate, 6 grams dietary fiber, 0 milligrams choles terol, and 680 milligrams sodium. USA Rice Council ROMAN CHICKEN 1 tablespoon vegetable oil 1 pound boneless, skinless chicken breasts, cut into 'A -inch thick strips 1 medium onion, chopped 1 teaspoon Italian seasoning 3 cups cooked rice 1414 -ounce can Italian-style stewed or diced tomatoes Vt cup grated parmesan cheese Heat oil in large skillet over medium-high heat until hot Add chicken, onion, and Italian season ing; cook and stir 5 to 7 minutes or until chicken begins to brown and onion is tender. Add rice and toma toes; code 2 to 3 minutes or until thoroughly heated. Sprinkle with cheese; serve. Makes 4 servings. Each serving provides 421 calo ries, 35 grams protein, 11 grams fat 44 grams carbohydrate, 1 gram dietary fiber, 80 milligrams cholesterol, and 964 milligrams sodium. USA Rice Council QUICK SKILLET SUITER 1 pound top round or sirloin steak, sliced into '/• -inch thick slices 1 tablespoon vegetable oil '/> cup chopped green onions 4.3- to 6.25-ounce package long grain and wild rice mix, prepared according to package directions 7-ounce can whole kernel com, drained 16-ounce can stewed tomatoes, undrained Brown beef in oil in large skillet over medium-high heat. Add onions; cook 1 minute longer. Add rice, com, and tomatoes. Cook until thoroughly heated, about 2 to 3 minutes. Makes 4 servings. Each serving provides 388 calo ries, 32 grams protein, 12 grams fat, 40 grams carbohydrate, 2 grams dietary fiber, 82 milligrams cholesterol, and 969 milligrams sodium. USA Rice Council
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