88-lancaster Fanning, Saturday, January 17,1998 H you aro looking for a recipe but can’t find It, aend your racipa request to Lou Ann Good, Cook'a Question Comer, In care of Lancaster Farming, P.O. Box 609, Eph reta, PA 17522. There’s no need to send an BASE. 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 —Nancy Mayer, Dalton, would like a recipe to make a dry mix soup mix for gift giving. QUESTION Pam Laubach, Orangeville, wants a recipe for a chewy sugar cookie similar to those sold at malls. She also wants a recipe for animal crackers. QUESTION Jo Marie Snyder, New Bloomfield, would like to know if there is a book about where cooking ingredients such as baking soda, baking powder, and alum come from and how they were discovered to work in cooking. What is cream of tarter or cream of wheat? QUESTION A Somerset reader would like recipes for emu, alligator, squirrel, rabbit, ground hog, opossum, bear, moose, antelope, etc. QUESTION A Somerset reader would like recipes for breakfast cereals (hot or cold). Editor's Note: Look at the recipes in this section on the "Home On The Range" page for some recipes. QUESTION A Somerset reader would like recipes and suggestions on how to prepare brains from beef or veal. 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 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 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 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. Cook's Question Comer 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 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. ANSWER—Thanks to Chris Knisely, Mullica Hill. N.J., for sending recipes for pickled limes that a reader had requested. Although Chris has not made them, she received the recipes through a preserving discussion group on the internet. Moroccan Preserved Lemons Make a lengthwise cut in the lemon on one end, going almost all the way to the other. Then make a similar cut from the other end at 90 degrees from the first Pry each cut open, and pack as much canning salt in the cut as you can. Pack these into jars tightly. Fairly soon the juices will be leached out of the lemons, turning the entire jar into a gelatinous mixture. You can throw spices in the jars with the lemons (cloves, etc.). Pick up a book on North African (Tunisia. Moroccan, etc.) cooking and you are ready to go. The flavor of the lemons is quite unique, and is what gives that distinctive flavor to tajines. Laroute Gastronomique Crown Publishing Inc. Sllce2pounds large lemons into thickslicesor simply quar ter small lemons lengthwise. Dust with 3 tablespoons salt and letiset for 12 hours turning occasionally. Drain, pack into a large Jar and cover with olive oil and store in a dark cool place for one month before sampling. Alter opening, continue to store in dark, cool place. 25 limes % cup sugar Vi teaspoon salt 2 cups vinegar (approximately) Piece the limes using a fork. Mix vinegar, salt and heat on stove while stirring. When mixture begins to boil, add the limes (including any Juice left behind). Continue to heat, turn ing the limes from time to time. Heat until the lime rinds discol or and shrink. Pour the mix into a preserve Jar (fill it to the top), dose lid tightly and leave it in a cupboard for about six months. Process quarts through a boiling water bath for 20 minutes or pints for 15 minutes to eliminate the six month wait. I recently picked up a jar of pickled limes in a Chinese super market in Philadelphia. I found this recipe from Sri Lanka posted on a computer at the University of New Foundland. It said that Lunu Dehi can be used in chutneys or with rice and curry. I modi fied it slightly to English units from metric and changed the packing into a jar to a hot rather than cold pack. I also added the boiling water bath speedup. ANSWER Sylvia Murphy, Ulster, sent in two breakfast recipes. Marie's French Toast 1 loaf Italian bread. 1-inch slices Mix: 6 eggs 3 cups milk 4 teaspoons sugar Y> teaspoon salt 1 teaspoon vanilla Grease 13x9-inch pan. Lay in bread slices. Pour mixture over and refrigerate overnight. Before baking cut up 2 tables pooon s butter on top. Bake at 350 degrees for 45 minutes. Serve with strawberry sauce: 10-ounces strawberries Vi cup sour cream 2 tablespoons strawberry preserves Mix ingredients in blender and chill. Apple Pancake Heat 10-inch skillet to 475 degrees. In meantime, saute in another pan until tender: IVi cups apples 114 tablespoons butter In blender, mix together: 1 teaspoon sugar < 1 cup flour 1 cup milk 6 eggs 1 teaspoon vanilla Vi teaspoon salt Vi teaspoon cinnamon In hot skillet, put 2 tablespoons butter, apples, and batter. Bake at47sdegrees for 15 minutes; lower temperature to 375 degrees and bake until it tests done with toothpick. Serve with maple syrup. ANSWER—Several weeks ago we printed a recipe for fish pie requested by a reader. The ingredients did not contain fish. We questioned why it was named fish pie when it obvi ously included no seafood. Thanks to Bill Morrow for answer ing. He said that the pie was originally called “fizz pie” because the dough fizzed frbm the baking soda, baking pow der, and buttermilk combination. Over the years, Pennsylva nia Dutch folks mistakenly mispronounced the "fizz” pie as fish pie. Preserved Lemons Lime Pickle (Turn to Pigt BIT) Soup (Continued tram Page B 6) FESTIVE HOMESTYLE CHOWDER 2 tablespoons butler 1 cup sliced celery 1 medium ration, coarsely chopped 2 tablespoons flour % teaspoon thyme % teaspoon pepper 5 cups milk 3 large potatoes, cubed 6 slices, bacon, cooked, crumbled 8-ounce package crab flakes or chunks Melt butter in heavy saucepan over medium beat Stir in onions and celery. Cook and stir undl ten der. Stir in flour, thyme, pepper, and gradually add milk, stirring constantly. Add potatoes. Bring to a boil, simmer IS minutes (until potatoes are lender). Add bacon and crab. Heat 3-5 minutes. Serve. Eileen Murphy Alternate Dairy Princess GRANDMA MURPHY’S CHOWDER 2 pounds potatoes, diced 6 strips bacon, diced V 4 cup onion, diced 1/4 cups water 1 teaspoon salt Vi teaspoon thyme V* cup ceieiy. diced 2 medium carrots, diced 1 bouillon cube (beef or chicken) Vi teaspoon pepper Vi teaspoon cayenne Saute bacon and onion in heavy skillet. Add remaining ingredients and cook until vegetables are ten der. Stir in cream sauce. Heat aad Se. Note; Substitute ham cm cubd in jjiiacb of taoon.#! Cream sauce: 2 tablespoons butter, melted 2 tablespoons flour, stir and cook 1 minute 3 cups milk, add to above and stir until thickened. Eileen Murphy, Pa. Alternate Dairy Prince* CHEESEBURGER SOUP 'A pound ground beef Y* cup chopped onion V* cup shredded carrots % cup diced celery 1 teaspoon dried basil 1 teaspoon dried parsley flakes 4 tablespoons butter, divided 3 cups chicken broth 4 cups diced peeled potatoes l A cup all-purpose flour 2 cups American cheese, cubed VA cups milk 1- ’A teaspoon salt y* to 'A teaspoon pepper V* cup sour cream In a 3-quart saucepan, brown beef; drain and set aside, hi the same saucepan, saute onion, car rots, celery, basil, and parsley in 1 tablespoon butter until vegetal** are tender, about 10 minutes. Add broth, potatoes, and beef; bring tol boil Reduce heat; cover and sim mer for 10-12 minutes or until potatoes are tender. Meanwhile, ift a small skillet, melt remaining but■ ter. Add flour, cook and sdr for 3-5 minutes or until bubbly. Add 10 soup; bring to a boil Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt, and pepper, cook and stir until cheese melts. Remove from the heat; Mend in sour cream. Yield: 8 servings. Erica Davh Berks-Co. Dairy Princess MU. IT DOES A BODYGOOK
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