Cook’s Question
ANSWER Thanks to Ida Kaeny. New Freedom, for
sending In soybean recipes for Joyce Rex of Slatlngton. Ida
writes that they also love green soybeans. When growing soy
beans, let the beans fill out, but pick them before they turn yel
low. Steam 2 or 3 minutes, put in flat pan and shell into ice
water to shell easily. Drain and freeze or cook about 10
minutes to eat. No further blanching Is necessary.
Soybean Casserole
2 cups cooked soybeans, chopped
'/«cup diced salt pork
2 cups chopped celery .
2 tablespoons chopped onion
2 tablespoon chopped green pepper
6 tablespoons flour
2 cups milk
1 tablespoon salt
1 cup buttered bread crumbs
Brown salt pork in skillet. Add celery, onion, and green pep
per, saute for about 5 minutes. Add thickening made from the
flour, milk, and salt. Stir until it reaches the boiling point. Stir in
the cooked beans, and pour into a greased baking dish. Cover
with buttered bread crumbs. Bake at 350 degrees for 30
minutes or until crumbs are browned.
Sprouted Soybeans
Soak overnight. Leave in same pan, drain water, cover
closely until sprouted an inch or so. Cook or eat raw.
For dry beans, soak 1 VS cups of beans in 2 cups water for 2
hours. Place in Ice cube tray and freeze solid at least over
night. Remove and cook in any manner desired. Or, if the
freezing process is not used, soak overnight and then the
beans can be cooked in pressure cooker from 15-30 minutes.
Puree of Soybean Soup
1 cup soybean pulp
1 tablespoon finely chopped celery leaves
2 tablespoons chopped onion
1 cup meat stock
2V4 cups milk
1 tablespoon flour
1 teaspoon salt
% teaspoon pepper
Combine soybean pulp with celery, onion, and meat stock,
and simmer slowly until vegetables are tender. Mix with dry
ingredients and add to the cooked mixture, heat and serve
with crackers or toast.
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ANSWER—Grace Rumer, Abington, wanted a recipe for
individual crumb buns with cheese pockets. Her husband ate
some, which he said were delicious, on the Ocean City Board
walk in New Jersey. Thanks to Debbie Burkholder, for send
ing in two recipes that she thought might be similar to what
Grace is looking tor.
Bohemian Kolaches
2 cups milk, scalded
V* cup sugar
Vi cup butter
2 teaspoons salt
2 packages dry yeast
% cup lukewarm water
7% cups sifted flour
3 egg yolks
Cottage cheese filling*
Pour scalded milk over sugar; butter, and salt in mixing
bowl. Let cool to lukewarm. Sprinkle yeast over lukewarm
water; stir to dissolve. Add 2 cups flour, egg yolks, and yeast
mixture to milk mixture. Beat at medium speed until smooth,
about 2 minutes, cover and let rise in warm place util bubbly,
about 40 minutes. Gradually stir in enough remaining flour to
form a soft dough. Turn dough out onto floured surface.
Knead until smooth and satiny, 8-10 minutes. Race in
greased bowl, turning to grease top. Cover. Let rise until
doubled, about VA hours. Punch down dough. Divide dough
into fourths. Let rest 10 minutes. Shape each fourth, into 12
balls. Place on greased baking sheets, about 2-inches apart
Make a deep depression in center of each bail, using fingers.
Fill with filling. Cover and let rise in warm place until almost
doubled, about 30 minutes. Bake in 375 degree oven or until
golden brown. Remove from baking sheets; cool on racks.
Makes 48.
‘Cottage Cheese Filling:
Combine in bowl:
I'A cups large curd cottage cheese
6 tablespoons sugar
1 egg yolk
1 tablespoon quick tapioca
54 teaspoon lemon extract
Mix until well blended. Add raisins if desired
Cream Cheese Filled Rolls
1 cup milk, scalded
1 cup sugar 6'/< -6'A cups sifted tiour
% cup butter 1 teaspoon grated lemon
1 teaspoon salt peel
2 packages dry yeast ’/♦ teaspoon ground nutmeg
V* cup lukewarm water 3
I Cream cheese filling*
1 egg white
2 teaspoons water
ground
cinnamon
'A cup sugar
UncMter Fanning, istuntoy, Jwwry3l, 189*39
Pour scalded miiK ovei
sugar, butter, and salt Coot to
lukewarm. Sprinkle yeast over
lukewarm water; stir to dissolve.
Add yeast mixture and 2 cups
flour to milk mixture. Beat at
medium speed until smooth.
Add lemon rind, nutmeg, and
eggs. Beat 2 more minutes.
Gradually stir in enough
remaining flour to make a soft
dough. Turn dough out onto
floured surface. Knead until
smooth and elastic, about 8
minutes. Place dough in
greased bowl, turning over
once to grease top. Cover and
let rise in warm place until
doubled, about IV4 hours.
Punch down dough. Divide
dough into thirds. Let rest 10
minutes. Roll out each third to
1 0'/a -inch square. Cut in 9
squares. Place dough on
greased baking sheets, about 3
inches apart.
Place a round teaspoonful of
cream cheese filling in center of
each square.
Fold one point over to form
triangle. Press edges lightly to
seat. Cover and let rise in warm
place until doubled, about 30
minutes.
Beat together egg white and
2 tablespoons water. Brush
tops of rolls with egg white mix
ture. Combine cinnamon and
% cup sugar. Sprinkle over
each roll:
Bake in 350 degree oven
12-15 minutes or until golden
brown. Remove from baking
sheets; cool on racks. Serve
warm or cold. Makes 27.
Cream Cheese Filling:
8-ounces softened cream
cheese
% cup sugar
1 egg
Combine cream cheese,
sugar, and egg in mixing bowl.
Beat with electric mixer at
medium speed until smooth
and creamy, about 2 minutes.