88-Lancaster Farming, Saturday, October 18, 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 A reader would like a recipe to make pep
pers taste sweet like those purchased at a pizza shop. Also,
how are sweet peppers canned or frozen?
QUESTION —N. E.K., Lebanon, wants a recipe for marsh
mallow candy.
QUESTION—Mary Louise Starr, Mercersburg, has a lot of
green tomatoes to use. She would a recipe for green tomato
relish.
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 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 reader 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 Meg from Pittsburgh would appreciate a
simple recipe for apple sorbet.
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.
QUESTION Renee Nissley, Middletown, has mam
mouth sunflowers in her garden and needs to know how to
Cook's
&
Question
Comer
American Lamb
GYRO-BURGER
1 pound lean ground lamb
'A teaspoon garlic powder
'A teaspoon onion powder
'/ teaspoon ground cumin
'A teaspoon pepper
'A teaspoon salt
Mix seasonings and add lamb.
Mix well and form into 4 patties,
about Va -inch thick. Grill over
moderate coals 5-6 minutes per
side until medium doneness with
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 —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 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 Memmorich requested a recipe for
German Apple Cake. Thanks to an anonymous reader for
sending the following recipe.
German Apple Cake
Vt cup shortening
1 cup sugar
Vt cup brown sugar
2'A cup flour
’/«teaspoon salt
2 teaspoons baking soda
1 cup sour milk
1 teaspoon cinnamon
2 cups shredded apples
Beat shortening, add eggs. Beat until fluffy. Add dry ingre
dients alternately with milk and soda. Fold in apples. Pour in a
greased pan and sprinkle topping over cake.
Vi cup brown sugar
% cup granulated sugar
Vz teaspoon cinnamon
Vi cup chopped nuts
Bake at 350 degrees for 45 minutes.
ANSWER Joann Sheffer, Stewartstown, sent a recipe
for a good pizza crust, which had been requested by Cathy
Christ.
2Vi cups sifted flour
1 tablespoon sugar
1 package active dry yeast
IVi teaspoons salt
1 cup lukewarm water
2 tablespoons shortening
Combine some of the flour, salt, sugar, and shortening.
Dissolve yeast in lukewarm water and 1 teaspoon sugar. Mix
by hand until smooth. Gradually add in remaining flour to
make a stiff dough. Let rest until double. Punch down and let
rest on table for a couple of minutes. Separate dbughfor two
thin crusts or make one-deep dish. Roll out on floured surface.
Top with sauce or toppings. Bake at 375-400 degrees for
20-30 minutes, until golden brown and crisp edges. The
dough can be frozen, thawed, and assembled.
Thanks to Joyce Martin, Venango, for sending this recipe
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
5 tablespoons butter
3 A cup milk
Mix. Bake at 400 degrees for 5-7 minutes
(Continued from Pag* B 6)
the juices running clear. Serve on
pita rounds or buns with yogurt
cucumber sauce.
For yogurt cucumber sauce,
combine 8 ounces plain nonfat
yogurt, 'A cup finely minced
cucumber, 2 minced green onions,
'A teaspoon sugar, and '/< teaspoon
garlic salt Refrigerate. Serves 4.
Am. Lamb
Pizza Crust
Biscuit Pizza Crust
(Turn to Pag* B 16)
LAMB IN PITA POCKETS
1 pound ground lamb
1 tablespoon parsley flakes
1 teaspoon garlic salt
'/ teaspoon celery salt
'A teaspoon oregano
1 teaspoon basil
'A teaspoon onion powder
'A cup sour cream
Brown the ground lamb until the
meat loses its red color. Drain off
excess fat Add the seasonings and
mix well, and simmer 2-3 minutes.
Sdr in sour cream and heat 1-2
minutes. Serve in quarters of pita
bread. Serves 6-8.
Shelley Patton
Waynesburg
HEARTY LAMB STEW
IN CRUSTY CORNBREAD
1 pound lean boneless lamb, cut
into 3 A -inch pieces
2 tablespoon cooking oil
10-ounce package thawed mix
ed vegetables (green beans, com,
carrots, peas)
IVi cups beef broth
% cup milk
'A cup all-purpose flour
VA teaspoon chopped thyme
l'/i teaspoon chopped fresh
basil
10-ounce package combread
mix
A cup milk
1 egg, slightly beaten
A cup shredded Cheddar cheese
Heat oil in large skillet over
medium-high heat. Add lamb;
cook and stir until browned. Drain.
Add vegetables to lamb in skillet.
Combine broth, 2 A cup milk, flour,
thyme, and basil. Add to skillet
Cook and stir until thickened.
Remove from heat
Stir together combread mix,
'A cup milk, and egg just until
combined. Spread onto bottom and
up sides of greased 9-inch deep
dish or 10-inch pie plate. Pour
lamb mixture evenly into dish.
Bake, uncovered, in a 375 degree
oven about 30 minutes or until
combread is golden brown and
center is heated through. Sprinkle
cheese over top. Let stand 5
minutes.
Am. Lamb Council
NEW ENGLAND
LAMB BAKE
1 tablespoon cooking oil
'/< cup all-purpose flour
5 cups chicken broth
2 tablespoons parsley, divided
'A teaspoon thyme
'A teaspoon pepper
3 large potatoes, sliced
1 large onion
2 carrots, sliced
1 bay leaf
'A teaspoon rosemary
'A teaspoon salt
'A teaspoon butter
2 pounds lamb, cured
In large Dutch oven; heat oil.
Brown lamb and onions. Stir in
flour; mix well. Gradually add
broth. Bring to a boil, stirring to
remove browned bits from the pan.
Add carrots, half the parsley,
rosemary, thyme, salt, and pepper.
Spoon into greased 3-quart casser
ole dish. Cover with potatoes and
dot with butter. Bake at 375
degrees for I'A -2 hours or until the
meat is tender and potatoes are gol
den brown. Garnish with the
remainder of parsley. Serves 6-8.
Nancy Kerr
Greene County