Fanning, Saturday, January 31, 1998
H you are looking for a recipe but can’t 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 «n 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 Lillian Auman lost her favorite recipe for
tuna noodle casserole, which was originally from the ‘Better
Homes and Gardens New Cook Book,” ninth edition 1982.
Can anyone help her out?
QUESTION 0. Allgyer, Ronks, would like a recipe for
macadamia nut cookies.
QUESTION Elaine Bowes, Loganton, would like a
recipe for Wedding Soup.
QUESTION Shirley Schwoerer, Wysox, is looking for a
recipe to make deep fried mozzarella sticks.
QUESTION Pam Laubach, Orangeville, is looking for a
recipe for chewy sugar cookies similar to those sold at malls
and a recipe for animal crackers.
QUESTION Charles Robbins, Salmon, Idaho, wants a
recipe for blood sausage. In Poland, it is called kishka made
with pigs blood, rice or buckwheat.
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 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 Susan Harris, Lexington, VA, would like a
recipe for fruit cake in the jar.
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 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 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 Dengler, Middletown, Ohio, would like
a recipe for 10-grain bread that tastes similar to that made by
Roscoe Village Bakery in Coshocton, Ohio.
ANSWER Annie Martin, Selingsgrove, sent in this
recipe for the Somerset reader who wanted recipes for break
fast cereals.
Hot Shredded Wheat
Put shredded wheat biscuit on plate. Top with 1 teaspoon
butter, 3 tablespoons hot tomato juice or sauce. Pour hot milk
on top to soak up the biscuit.
Cook's
Question
Comer
Low-Fat Means
(Continued from Page B 2)
CHEWY BROWNIES
1 cup all-purpose flour
1 cup powdered sugar
54 cup plus 154 teaspoons
unsweetened cocoa
V* teaspoon baking powder
154 -ounces semi-sweet choco
late, chopped
3 tablespoons corn oil
margarine
54 cup packed light or dark
brown sugar
2 tablespoons light com syrup
1 tablespoon water
2 teaspoons vanilla extract
2 large egg whites
Preheat oven to 350 degrees.
Line an BxB-inch pan with foil to
extend 154 inches on the outside of
pan (to help lift out of pan). Spray
foil with non-stick cooking spray.
Sift flour, sugar, cocoa, and bak
ing powder into a mixing bowl.
In a medium saucepan and over
low heat, melt margarine and
ANSWER Pam Laubach, Orangeville, wanted to know
how to order a "Society of Farm Women Cookbook.” For a
copy of this large, beautifully illustrated cookbook, send $l5
plus $3.50 for postage and handling to Naomi Bupp, Route 2,
Box 157, Glen Rock, PA 17327. Make sure you include your
complete address.
ANSWER A Somerset reader wanted recipes for emu,
alligator, squirrel, rabbit, ground hog, opossum, bear, moose,
antelope, etc. Thanks to Kim Koehler, Bethlehem, for sending
several recipes, which she said are very tasty and were in her
grandmother’s cookbook.
Cut rabbit in small pieces and soak overnight in solution of
1 cup vinegar and Vi cup water. Next morning, cook rabbit in
vinegar solution until done, about 2 hours. Thicken the broth
in a little flour. Salt and pepper to taste and serve hot. Good
with biscuits.
Soak in salt and soda water overnight. Rinse off in the
morning. Put in pot and parboil until tender. Put in bread pan.
Add salt, pepper and sage to taste. Pre-cook 3-5 sweet pota
toes. Cut in half and place around coon or opossum. Put in a
350 degree oven and bake for 30 minutes.
When ground hog is dressed, be sure to remove kernel
from under the front legs to keep from making it taste. Cut up
and salt to taste. Roll in flour, put in hot fat and fry until
browned. Put in inset pans in pressure cooker with a V 4 -inch
water in bottom. Cook for 70 minutes with 15 pounds of
pressure.
Possum can be cooked the same way with good results.
Thanks to Pam Laubach, Orangeville, for writing that she
has a cookbook from the "North American Hunting Club,” that
includes recipes for alligator, antelope, bear, boar, buffalo,
caribou, dove, duck, elk, goose, grouse, mouse, pheasant,
quail, rabbit, squirrel, turkey, venison, wild sheep, skeeter
soup, and broiled skunk. The book includes funny sayings
and pictures on the bottom of most of the papes and really
makes a unique book for recipe collectors. The address to
purchase the cookbook is NAHC Cookbook, editor, P.O. box
3401. Minneapolis, MN 55343.
Here is a recipe from Pam.
Baked Squirrel Pot Pie
3 squirrels, cooked, boned
Pot pie dough
1 medium, carrot, chopped
1 medium onion, chopped
3-4 medium potatoes, chopped
Sait and pepper to taste
1 teaspoon sweet basil or parsley
Pie crust
In baking dish, place layers of pot pie dough, boned squirrel
meat, and layer of vegetables. Continue in such layers to the
top of dish. Add salt, pepper, basil, and parsley to broth; heat,
then add to baking dish. Cover top with regular pie crust. Bake
at 350 degrees for IV6 to 2 hours.
Lillian Auman, Waynesboro, recommends checking at the
library or your local bookstore for the "L.L. Bean Game and
Fish Cookbook* by Angus Cameron and Judith Jones (Ran
dom House, N.Y.). She said the book is wonderful and fun to
read.
sweet chocolate, stir constantly.
Remove from heat and add brown
sugar, com syrup, water, and van
illa. Stir until thoroughly blended.
Stir in the egg whites with a
wooden spoon. Stir in dry ingre
dients. Transfer the batter to the
prepared pan, spreading evenly.
Bake on middle rack of oven for
24 to 30 minutes or until the lop of
middle cake is almost firm.
Place on wire rack fra* IS
minutes, remove from pan by lift
ing with excess foil. Cod com
pletely. Cut into 12 servings.
B. Light
Lebanon
LEMON CHEESECAKE
1 graham cracker, crushed
1 small package lemon flavor
sugar-free gelatin
Vs cup boiling water
1 cup low-fat cottage cheese
8-ounces light cream cheese
2 cups thawed lite whipped
Creamed Sour Rabbit
Coon A Opossum
Ground Hog
(Turn to Page B 9)
topping
1 cup lite-cherry pie filling
Spray a 9-inch pie plate with
non-stick cooking spray. Sprinkle
with half of the graham cracker
crumbs; set aside.
Dissolve gelatin completely in
boiling water in small howl; stir
ring 2 minutes. Pour into blender
container. Add cheeses; cover
Blend on medium speed until
smooth, scraping down sides
occasionally.
Pour into large bowl. Stir in
whipped topping. Spread in pie
pared pie plate. Sprinkle remain
ing crumbs around outer edge
leaving center plain.
Refrigerate 4 hours or until firm.
Just before serving, gently spread
pie filling onto center of cheese
cake. Makes 8 servings. Nutrition
information per serving; 160 calo
ries, 8 gm fat, 20 mg cholesterol,
280 mg sodium, IS g carbohy
drates. 0 grams dietary fiber, 7 g
protein.
E. Hoover
Elizabethtown
LOW-FAT
VEGETABLE LASAGNA
8-ounces lasagna noodles
2 eggs
2 cups reduced-fat cream-style
cottage cheese
2 cups reduced-fat ricotta
cheese
114 teaspoons dried Italian sea
soning, crushed
2 cups sliced fresh mushrooms
1 small onion, chopped
1 clove garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
14 -1 teaspoon pepper
114 cups milk
2 10-ounce packages frozen
chopped spinach or chopped broc
coli, thawed, drained
1 medium carrot, shredded
% cup shredded parmesan
cheese
8-ounce package shredded pan
skim mozzarella cheese
Cook lasagna noodles according
to package, directions; drain. Set
aside.
In a medium mixing bowl, beat
eggs slightly, stir in eggs, cottage
cheese, ricotta, and Italian season
ing. Set aside.
In a large skillet, cook
mushrooms, onion and garlic in
hot butter until tender. Stir in flour
and pepper, add milk all at once.
Cook and stir until thickened and
bubbly; cook and stir for one
minute more. Remove from heat
Stir in spinach or broccoli, carrot
and 'A cup Parmesan cheese.
To assemble, in a greased
3-quart rectangular baking dish,
layer a third of the noodles, folding
or cutting to fit, if necessary.
Spread with a third of the cottage
cheese mixture, then a third of the
spinach mixture. Sprinkle with a
third of the mozzarella. Repeat the
layers two more times. Sprinkle
with die remaining % cup Parme
san cheese. Bake lasagna immedi
ately or chill for up to 48 bouri.
To bake immediately, bake,
uncovered, in a 350-degree oven
about 35 minutes or until heated
through. Let stand 10 minuter
before cutting.
To make ahead, cover lasagna
with foil and chill. Bake, covered,
in a 350-degree oven for 30
minutes. Uncover and bake 30-35
minutes more or until heated
through. Let stand 10 minutes
before cutting. Makes 12 main
dish servings.
Per serving: 275 calories, 10 f
fat, 61 mg cholesterol, 22 g pro
tein, 24 g carbohydrates. 1 g fiber,
471 mg sodium.
Alletta SchadKr
Lebanon Ext