BfrLancaster Fanning, Saturday, November 8, 1997
\
If you are looking for a recipe but cant 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 —I.A. Rich Sr. of Maryland would like to know
where to find a "Little Britain Cook Book.”
QUESTION A reader would like a recipe for peach
bisque and for fish pie that tastes like that served at Rough
and Ready.
QUESTION Nancy Kramer, Newmanstown, requests
recipes for meals made in a slo-cooker or crock pot.
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 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 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 —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 Lexington, 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 Dangler, Middletown, Ohio, would like
a recipe for 10-grain bread that tastes similar to that made by
Roscoe Village Bakery in Coshocton, Ohio.
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?
Marshmallow Candy
3 tablespoons plain gelatin
'A cup cold water
'/»teaspoon salt
3 cups sugar
1 cup water
1 teaspoon vanilla
Soak gelatin in 'A cup cold water for 20 minutes. Combine
sugar with 1 cup water and bring to a boil. Cook syrup until it
forms a soft ball in cold water. Remove from heat and add to
gelatin. Beat for 20 minutes. Add vanilla and salt. Pour on but-
QUESTION Cel Brown of West Chester wants the tered tins, making a layer V* -inch thick. When cold, cut in
•recipe for a bread mix Hke'the ones in the stpre qajlsc) ,, ~scares and roll in confectioners’ sugar or shredded coconut.
Bread Company’s. These mixes can be made ahead of time. ( xum to p*g» bo)
QUESTION Grace Burner, 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 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.
Cook's
Question
Comer
ANSWER—VioIet Cassner, Newburg, wanted a recipe for
ham baked in Coca Cola. Here’s another version from Sara
Piko, E. Berlin.
1 teaspoon salt
% teaspoon garlic salt
Vi teaspoon pepper
1 bottom round roast, 4 to 5 pounds
3 tablespoons vegetable oil
10-ounces Coca Cola
12-ounce bottle chili sauce
2 tablespoons Worcestershire sauce
Hot pepper sauce to taste
Combine salt, garlic salt, and pepper and rub surface of
raost. In Dutch oven, heat vegetable oil and brown roast on all
sides. Drain off drippings. Combine cola, chili sauce, Worces
tershire and hot sauce; pour over roast. Cover and bake the
roast at 325 degrees for three hours or until tender, makes
8-10 servings.
ANSWER —Corena Stauffer, Millersville, wanted to know
how to make bread dough dumplings. She recalls that her
mother made them and left them rise in a heavy skillet. They
were cooked on top of the stove and smothered in brown
sugar and butter syrup. Thanks to Annie Weaver, Orrstown,
for sending a recipe.
Bread Dumplings Or
Dampf Knepp
1 cup warm water
1 egg
1 teaspoon salt
3 tablespoons sugar
1 tablespoon shortening melted
1 tablespoon dry yeast
214 -3 cups flour
Dissolve yeast in warm water
Beat egg and add sugar and salt. Combine yeast and egg
mixture. Add flour and melted fat and work to smooth dough.
Knead a few minutes. *
Place in greased bowl and brush with melted shortening.
Cover, let rise in warm place until double. Divide dough into
six parts, work into smooth balls and let rise until light.
Have syrup ready made with:
3 cups water
2 cups brown sugar
1 tablespoon butter
Raisins or cut-up apples may be added. Boil 5 minutes.
Place dough balls on top of boiling syrup. Cover and cook
slowly for 25-30 minutes. Do not remove lid until done.
Very good eaten with ice cream of cold milk.
ANSWER Thanks to G. Kieley, Leola, for sending
requested recipes for pickled sweet peppers and for fried
green tomatoes.
Fried Green Tomatoes
1 tablespoon brown sugar
1 cup flour
4-6 medium green tomatoes
1 egg
’/« cup milk
1 cup seasoned bread crumbs
3 tablespoons butter
1 tablespoon cooking oil
Combine brown sugar and flour, place on a shallow plate.
Dip both sides of each tomato slice into mixture. Combine egg
and milk. Dip each tomato slice; then dip into bread crumbs. In
skillet, heat butter and oil over medium high heat. Fry toma
toes until brown on both sides but firm enough to hold shape.
Pickled Sweet Peppers
3 pounds green bell peppers
3 pounds red bell peppers
6 cloves garlic
3 cups sugar
2% cups white vinegar (labeled 5% acidity)
2% cups water
3% teaspoon pickling salt
Wash peppers and cut them in half. Remove core and
seeds. Slice peppers in ’/« -inch slices. In a 8-quart saucepan,
combine, sugar, vinegar, water and salt. Bring to a boil. Add
sliced peppers and return to a boil. Place a clove of garlic in
each hot, sterilized jar. Use tongs to immediately fill jars with
hot peppers. Fill jars with hot brine leaving 'A -inch heads
pace. use a non-metallic utensil to remove air bubbles. Put on
hot lids and screw bands firmly. Process in boiling water can
ner 5 minutes.
ANSWER —N.E.K., Lebanon, wanted a recipe for marsh
mallow candy. Thanks to Anna Martin, Denver, for sending
two recipes.
Cola Roast
Perfect Pi
(ContlniMd from Pago BO)
ICE CREAM PUMPKIN PIE
1 quart butter brickie or butter
pecan ice cream
1 cup mashed pumpkin
1 cup granulated sugar
1 teaspoon cinnamon
'A teaspoon ground ginger
'A teaspoon ground nutmeg
Vi teaspoon salt
1 cup heavy cream, whipped
Line bottom and sides of a
9-inch pie pan with ice cream.
Place in freezer until remaining
ingredients are ready.
Mix the pumpkin, sugar, spices,
and salt in a saucepan and cook
over low heat for S minutes, stir
ring constantly. Remove from heat
and cool. Fold in the whipped
cream.
Transfer mixture into the ice
cream shell and return to freezer.
Place in refrigerator one hour
before cutting to serve.
This can be made using diet ice
cream. Use half sugar and half
sugar substitute and fat-free
whipped topping in place of heavy
cream.
FRENCH COCONUT PIE
1 deep dish pie shell, unbaked
6 tablespoons butter, melted
4 large eggs, slightly beaten
V* cup buttermilk
2 cups granulated sugar
1 can coconut
1 teaspoon vanilla
Preheat oven to 350 degrees.
Combine butter, eggs, buttermilk,
and sugar, beating until smooth.
Blend in coconut and vanilla.
Transfer to the unbaked pie shell
arid bake for one hour. Cool and
serve. Yields 8 servings.
Betty Light
Lebanon Co.
PECAN, COCONUT,
CHOCOLATE CHIP PIE
1 unbaked 9-inch pie shell
1 cup granulated sugar
V* cup butter, melted
3 large eggs
1 teaspoon vanilla extract
A teaspoon vinegar
'A cup pecans, coarsely chopped
‘A cup coconut, flaked or
shredded
1 cup chocolate chips
Preheat oven to 350 degrees.
Beat together sugar, butter,
eggs, vanilla, and vinegar until
smooth.
Blend in pecans, coconut, and
chocolate chips. Transfer to
unbaked pie shell.
Bake4o-45 minutes or until set
Yields: 8 servings.
CHOCOLATE AND
ICE CREAM PIE
1 can evaporated milk
6-ounces semi-sweet chocolate
morsels
VA cups mini marshmallows
A teaspoon salt
Vanilla wafers
1 quart vanilla ice cream
Pecan halves
In a heavy saucepan, combine
milk, chocolate morsels, marsh
mallows, and salt Cook over
medium heat, stirring constantly
until mixture thickens. Cool to
room temperature.
Line a 9-inch pie pan with vanil
la wafers on bottom and sides.
Spread half the ice cream over the
wafers. Spread hald the chocolate
mixture over the ice cream. Repeat
. kyerj gqd.tpD yv|U> pequ] halves.
Freeze until frozen. Serves 8.
e
Betty Light
Lebanon Co.
Betty Light
Lebanon