f 816-Lancaster Farming, Saturday, October 11, 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, P A 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 Bonnie Hertzler, Lititz, would like to know if anyone knows how to make “Honey Boys," like those made by the Federal Bake Shop, W. King St., Lancaster. The great tasting cookies looked like gingerbread man with raisins to decorate the face and belly. QUESTION Several months ago E. Stoltzfoos, Bird in Hand, cut out a cookie recipe from this section. She lost the recipe but recalls that some of the ingredients were whole wheat flour, wheat germ, oatmeal, nuts, and honey. Does anyone know to what recipe she is referring? Please send a copy. QUESTION An anonymous reader sent in a recipe for gingerbread baked in a jar and a number for the internet to receive more recipes. The internet number is wrong as print ed. Could the person who sent in the number, please send the correct number plainly printed for publication. QUESTION A New Jersey readers has lost her recipe for a wonderful muffin that contained carrots, apples, raisins, etc. QUESTION Susan Memmorich requests a recipe for German Apple Cake. QUESTION Susan Rzucidlo, Newark, Del., writes that while in Louisiana, she had guinea fricassee, which had a dark gravy and was delicious. Does anyone have the recipe? QUESTION Susan Rzucidlo, Newark, Del., lost her recipe for dill muffins that were light and airy and included cot tage cheese. QUESTION G. Halteman would like a recipe for home made butter made out of goat’s milk. (According to an answer in this column, a butter recipe using cow’s milk is interchange able with goat’s milk). QUESTION—Jane Freed, Perkasie, is looking for a recipe for custard pumpkin pie, which has a layer of pumpkin on bot tom and egg custard on top with a cinnamon top. She would like something similar to that made by Sadie’s Bakery in Churchville. QUESTION—A readec tasted a delicious cottage cheese soup at the Red Fox Inn at Snowshoe. Does anyone have a recipe for cottage cheese soup. QUESTION Susan Harris of Lexinggton, Va., sends an urgent request for peach butter, which is prepared outside and cooked all day over an open fire similar to the method of preparing apple butter. QUESTION —J.R. Hohmeier of Painter, Va., is looking for a recipe for making Farmer cheese without rennet. QUESTION Meg from Pittsburgh would appreciate a simple recipe for apple sorbet QUESTION Betty Jakum, UttOestown, 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 —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. Cook's Question Comer QUESTION —Anna Martin, Denver, would like a recipe for stewed tomatoes. 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. ANSWER Penelope Kargas, Gettysburg, wanted a recipe for tomato butter. Thanks to a Manheim reader for sending a recipe. 1 pound tomatoes, peeled, thinly sliced V* pound sugar Let stand one hour. Add: 'A thinly sliced lemon with rind Cook until tomatoes are clear and juice is thickened. Yellow tomatoes may also be used. ANSWER Irene Greer from Richwood, W. Va., wanted to know what process is used to dry com and how it is pre pared for the table once it is dried. Thanks to a Manheim reader who sent in numerous recipes for preparing it. Dried corn may be purchased in several Lan caster County farmer’s markets and in some bulk food sections. Husk sweet corn. Cover corn on the cob and boil 5 minutes in water to cover. Cut corn off cobs. Dry in food dehydrator until dry. Store in glass jars in cool, dark place. Grind: 1 % cups dried corn in blender Add: 5 cups milk 2 teaspoons salt 4 well-beaten eggs ZVi tablespoons melted butter 3 tablespoons sugar Mix well. Bake at 375 degrees in buttered 2-quart casserole for 60 minutes. Stewed Dried Corn 1 % cups dried corn 3V4 cups boiling water Soak 1 hour. Add: 3 teaspoons sugar Pinch salt Pat butter Simmer 30 minutes. Add: 1' cup milk Cook 5 minutes. Creamed Dried Corn 1 % cups dried corn 3V4 cups milk Refrigerate 4 hours or overnight. Add: 2 teaspoons sugar 2 teaspoons salt 2 tablespoons butter Stir. Bring to boil. Reduce heat. Simmer 30 minutes. Stir occasionally. Microwave Baked Dried Com I'/«cups dried corn, ground in blender Place in 2-quart dish. Add: 3Vi cups milk 3 tablespoons sugar 3V4 tablespoons butter, melted 1 teaspoon salt 4 eggs, beaten Microwave on high 12 minutes. Stir. Microwave 12-15 minutes or until cooked through. ANSWER —A reader from Stewartstown wanted a recipe for a brownie made from a German chocolate cake mix, cream cheese, and miniature chocolate chips. Thanks to sev eral readers for sending a recipe. Cream Cheese Brownies 1 package chocolate cake mix. prepared and poured into 15x10x1-inch pan. Mix together: 8-ounces cream cheese, softened 1 egg 'A cup sugar !A cup small chocolate chips Drop by teaspoons onto batter. Cut through with a knife to swirl. Bake at 350 degrees for 25-30 minutes. ANSWER—Cathy Christ, Parkesburg, wanted a good piz za crust recipe. Thanks to Sarah Zook, New Holland, for sending one. 1 cup Bisquick mix 1 cup bread flour or part whole wheat flour 'A teaspoon baking soda 'A teaspoon baking powder 2 tablespoons olive oil 'A cup buttermilk or milk Combine ingredients and roll dough onto large, floured cookie sheet. Bake at 400 degrees. (Turn to Page B 20) Tomato Preserves To Dry Corn Baked Dried Corn Pizza Crust mm LEADERSHIP FFA Leadership Training Milton Hershey School FFA students joined FFA chapter rep resentatives from Cumberland Valley, Dauphin, and Perry coun ties at a recent FFA Leadership Training Workshop at the Penn- Del Conference Center in Carlisle. A highlight of the conference was a presentation by guest speak er Pennsylvania Department of Agriculture IPM Coordinator Lee B. Bentz. In his role with the Department of Agriculture, Bentz oversees issues related to animal waste and pest management, focusing on natural methods of pest control. Prior to serving on the IPM Committee, Bentz served cm the Department's Soil Conser vation Committee for 30 years. Additional conference presen ters and on-site coordinators included FFA officers, FFA Cen tral Region Vice President Bobbie Jo Kauffman, and FFA State Sec retary Nicki Over. According to MHS FFA Histo rian Amy Sakers, training sessions focused on a variety of topics such as leadership, teamwork, and Supervised Agricultural Experi ence (SAE) a system of record keeping used by FFA members to keep track of agricultural experi ences and projects. Amy gave an example of team building exercises. “In the team work session, we learned to listen and work together using play dough, straws, and pipe cleaners to represent a famous name," Amy explained. “Another session con sisted of reviewing a program and ways to get all members involved." According to MHS student and MHS FFA Secretary Karen Ames, she came to the conference hoping to learn more leadership skills and she left with just that Karen said that her favorite part of the confer ence was a team-building exercise which required the group to “select" people to live in a bomb shelter and make a new world after a make-believe war was over. Throughout the conference, FFA officers provided guidance and helped build rapport by orga nizing and conducting a number of social “mixers" and “ice break ers.” Kauffman, a graduate of Greenwood High School, said the conference provided an opportun ity for ho- to help with the day's activities and to meet some of this year’s FFA leaders. She noted that both she and Ova are eager to begin their, upcoming chapter tours, during which they will visit all of the state FFA chapters. hi addition to Amy and Karen, MHS students who attended the conference with MHS Agricultur al and Environmental Education Instructor and FFA Co-Adviser Todd Biddle included MHS FFA Junior Advisor Consuelo Serrano, MHS FFA Reporter Dawn Pullin, MHS FFA Treasurer Ricardo Sepulveda, and MHS -FFA Vice President Sharon Murray.
Significant historical Pennsylvania newspapers