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