Bt-Uecaater Putting, Saturday, January 3, 1998
If you are looking for a recipe but cant find It, send
your recipe request to Lou Ann Good, Cook’s Question
Comer, 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 Ammon Gruber, Emmaus, would like a
recipe for lobster bisque soup, which he had numerous times
at the Pottsville Diner.
QUESTION Violet Cassner, Newburg, would like a
recipe for meat balls made with left over mashed potatoes.
She recalls eating them years ago. The meatballs were sim
mered in sauce and tasted very moist and delicious.
QUESTION Jackie Hall, Sorpe, VA, would like a recipe
for bread sticks that taste similar to those made by Pizza Hut.
QUESTION Joyce Rex, Slatington, would like recipes
using edible soy beans.
QUESTION Susan Harris, Lexington, VA, would like a
recipe for fruit cake in the jar.
QUESTION—V.A.W. from Old Line is looking for a recipe
for making escarole soup using a chicken stock base.
QUESTION —L. Burkholder, 1543 Union Grove Rd., East
Earl, PA 17519, would like to purchase a used Betty Crocker
Cookbook printed in the mid 19605.
QUESTION Valerie Harlan, Parkesburg, would like a
recipe for "real red taffy apples” with taffy that pulls away not
the crackle type. She remembers these from her childhood
and would like to recreate this childhood memory for her
grandchildren.
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 - G. Halteman would like a recipe for home
made butter made out of coat’s milk. (According to an answer
in this column, a butter recipe using cow's milk is interchange
able with goafs 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 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 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.
ANSWER A reader wanted a recipe for a fish pie that
tastes like that served at Rough and Ready. Thanks to Mar
cella Knssinger, Herndon, for sending in a recipe. To my sur
prise it includes no fish. I’m curious. Why is it called fish pie?
Mix together:
2 cups granulated sugar
*A cup butter
Cook's
Question
Comer
Fish Pie
They Keep Giving Ariel Giving'
(Continued from Page B 7)
son*. “I give the experience credit
for helping me form complete icn
tcnccs and expressing my opin
ions,” he said.
Garber said that Chet as a coach,
a strong 4-H program, support
from parents, and practice made
the team successful. Studying for
the contest helped Garber realized
the scientific side of agriculture
and spurred him to pursue a degree
in poultry science. At Penn State,
Garber participated in the poultry
judging team, where the same
skills are required.
Garber said that be often draws
on the lessons he attained as a team
member. "Evaluating situations,
giving logical reasons, expressing
and defending my opinions are
used throughout the day every
day,” he said.
Dorothy Kaylor Heistand is
another widow who honors her late
husband Walter Heistand by help
ing the judging team. Her husband
died of a heart attack five years
ago. Three years ago, Dorothy
Add:
V* cup buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
1 egg
4 cups flour
Chill dough overnight. Roll out on floured board.
Filling;
1 cup sugar
2 cups Ole Barrel molasses
10 tablespoons flour
2 pints water
4 teaspoons vanilla flavoring
Combine and boil until thick. Line the pie pans with dough.
Fill with filling. Cover with more dough, which has been rolled
out. Bake at 375 degrees for 35 minutes or until done.
Makes three 9-inch pies.
ANSWER—Susan Harris, Lexington, VA, wanted a recipe
for carrot pie. Thanks to Betty Light, Lebanon, for sending a
recipe.
Carrot Custard Pie
1 unbaked 9-inch pastry shell
4 eggs, slightly beaten
V* teaspoon salt
% cup plus 3 tablespoons granulated sugar
'A teaspoon vanilla
'A teaspoon lemon extract
3 cups milk, scalded
1 cup grated carrots
Nutmeg
Prepare pastry shell
Preheat oven to 450 degrees. Whisk together eggs, salt,
and sugar. Gradually add vanilla, lemon extract, and milk,
whisking until thoroughly mix. Stir in carrots. Pour into pastry
shell. Sprinkle with nutmeg.
Bake at 450 degrees for 10 minutes, reduce heat to 325
degrees and bake 30-40 minutes or until knife inserted in cen
ter comes out clean.
ANSWER—Bonnie Hertzler, Lititz, wanted to know if any
one 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. Here’s a recipe from a reader.
Honey Boys
1 cup sugar
1 tablespoon ginger
2 teaspoons cinnamon
1 teaspoon cloves
% cup water
Vi cup honey
1 cup butter
4 cups all-purpose flour
IVi teaspoons baking soda
Vi teaspoon salt
Raisins
Combine sugar, spices, water, and honey in small sauce
pan. Bring to boiling, stirring constantly. Remove from heat
and pour over butter in large mixer bowl. Stir until butter melts;
cool to lukewarm. Combine flour, baking soda, and salt. Add
to butter mixture; mix well. Cover and refrigerate dough
overnight.
Preheat oven to 375 degrees. Roll dough on lightly floured
surface to % -Inch thickness. Cut with floured gingerbread
people cutters. Push raisins in dough for eyes and buttons.
Bake on unbuttered cookie sheets 12 to 15 minutes or until
golden. Cool completely on wire racks; decorate with icing if
desired.
started buying livestock at fair sue- '* Diana and her husband Cliff Orley
tions and donating the mimal back operate Keystone Cattle Service,
to be resold with profits going tow- “My husband was always gencr
ud worthy causes., ous in buying and selecting calves
Hits year, she purchased the for 4-H’ers and FFA’ers,” Hcis
champion goat at E-town and a land said. “In 1978, one of our
steer at Manheim and donated the purebred Charolais was national
proceeds $1,400 to the 4-H Lives- champion and in 1981 we showed
lock Judging Team. the reserve national bull in Denver
She periodically donates money Colo. The family also had bred and
to the Livestock Judging Team in raised calf that took Farm Show
Lancaster. Four-H has long been a champion and some of the home
family priority. Dorothy’s father bred cattle was sold to South
Paul Kaylor, with two other men, America,” she said,
founded the Dauphin County 4-H “I really believe in 4-H because
Club and Dorothy was immersed the projects instill responsibility,
in the program from birth. In fact. But I believe kids should pay for
she has a newspaper clipping of the project themselves and work
herself as a six-year-old selling a 0 n it themselves—not the
calf. When she and husband, a parents,” Heistand said,
livestock dealer, had two daught- Still, patents certainly play a
ers, they both became involved in ro lc in the success of many of the
4-H. In fact, their daughter Diana 4-H programs and the judging
Lynn has the distinction of being team is not an exemption,
the first girl on the judging team. Jessica Schmidt, daughter of
That was in 1972. Laurie and Pete Schmidt of Dru-
Dorothy has nothing but praise more is a case in point. The hesit
for the experience. Like many of ant 15-year-old was pushed by her
those who participate in the judg- mother to join the meats judging
ing clubs, her daughter went on to team. After her team won the state
make a career in a related field, title, Jessica had no doubt in her
mind: she wanted to do it again.
Parents need to be supportive in
other ways also. Generally they
need to provide the transportation
to the practice sessions. Although
money is donated for traveling
expenses, being a member of the
team is still a financial sacrifice.
Students involved in judging
teams could be using that time
working at part-time jobs.
“I tell Jessica that she’s going to
be working die rest of her life. Now
is the time to be experiencing new
things. Too many kids don’t know
when they’re going in future
because they have been exposed to
different opportunities,” Lauria
paid
(Turn to Page B 9)
Sacrifices aren’t always finan
cial. During the slate contest, Der
rick sacrificed an opportunity to go
to Orlando, Fla.
Livestock is judged on perfor
mance and by visual data avalu
able, on muscle combination, sta
bility, structural correctness, dur
able breeding, growth, milking,
and maternal ability.
Generally about 15-20 4-H*ers
participate in practices when they
are 12-14 years old. Those who
excel are selected as die county
team when it is time to compete
against other counties.
Michelle Winters, former team
member and now a swine club
leader, encourages 4-H members
to become involved in the judging
team.
As a 4-H leader, Michelle works
to give back what leaden gave to
her. “Members can put into prac
tice what they learn when it comes
time to purchasing stock,” she
said.
Although most members show
one species, they must learn to
judge all three. Surprisingly team
members often excel in judging s
species that they don't raise.
“Maybe it’s because they are
biased or maybe they just try hard
er,” Michele said. After participat
ing on the county team and placing
eighth in the nation, Michele went
on to Penn State to study ag
business.
Again and again, former parti
cipants voiced their enthusiasm for
supporting judging teams.
Herr said, “When the county has
a good team. I’m glad to give
financial support because it was a
good experience for me and I want
to make it available to others. It’s
an investment in the future of
young people who return skills to
agriculture.
“It’s great I can’t say enough
about it"