88-Lancaster Farming, Saturday, February 14, 1998
If you are looking for a recipe but can’t find It, send
your recipe request to Lou Ann Good, Cook's Question
Corner, In care of Lancaster Fanning, P.O. Box 609, Eph
rata, PA 17522. There’s no need to send an S ASE. 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 —Shirley Homing, Stevens, wants a recipe to
make pita bread like that served at Wendy’s Restaurant. The
bread is moist and not dry like the pita pockets sold in
supermarkets.
QUESTION Mrs. Lloyd Stietlz, Fairfield, requests a
recipe for rolled sugar cookies, that is like a hard cookie that is
good for dunking in coffee.
QUESTION Margie Cunfer, Lehighton, is looking for a
recipe for homemade chicken croquettes.
QUESTION Valerie Miller, Honesdale, is looking for a
recipe for pork tongue souse that tastes similar to John F.
Martin’s brand. She would also like a recipe for pork roll.
QUESTION—Marian Herman, Quakertown, is looking for
a scrapple recipe made with buckwheat flour to make in a
small batch such as five pounds.
QUESTION A reader attended a wedding reception in
Waldorf, Maryland, where they served Chicken Chesapeake,
a boneless, skinless, chicken breast flattened and breaded.
She thinks it was rolled up with a crabmeat stuffing and baked
in a light cream sauce. Does anyone have the recipe?
QUESTION A faithful reader wants a recipe to make
potato donuts like those sold at the state Farm Show.
QUESTION—Ruth Ann Greathouse, Lititz, wants a recipe
to make communion crackers or wafers.
QUESTION—CaroIyn Stear, Home, would like a pancake
recipe that tastes similar to that served by the Perkin’s
restaurant chain. She has bought their packaged mix, but
doesn't think it tastes at all like those they serve. She also
would like pancake recipes that taste like those served by
other restaurants. What is the best substance to use on the
griddle to get nice even brown pancakes? She'd also like
other information and cooking techniques for pancakes.
QUESTION D. Allgyer, Ronks, would like a recipe for
macadamia nut cookies.
QUESTION Elaine Bowes, Loganton, would like a
recipe for Wedding Soup.
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 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 Susan Harris, Lexington, VA, would like a
recipe for fruit cake in the jar.
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 —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
Touch Of
(Continued from Pag* B 6)
THREE-CHEESE
MUSHROOM KISSES
4 tablespoons butter, divided
2 garlic cloves, minced
2 tablespoons minced red onion
1 cup sliced mushrooms
2 tablespoons chopped, oil
packed sun-dried tomatoes
'/< cup blue cheese
'A cup shredded Gouda cheese
'A cup cream cheese, softened
1 teaspoon fresh chopped thyme
1 teaspoon chopped fresh basil
Salt and pepper to taste
6 sheets phyllo dough, trimmed
to ISxlO-inche rectangles
3 tablespoons butter, melted
Preheat oven to 330 degrees. In
a skillet, heat 1 tablespoon of but
ter ova medium-high heat Saule
garlic and onion about 1 minute
until translucent Add mushrooms,
saute until tender, about 3-4
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.
ANSWER—Lillian Auman lost her favorite recipe for tuna
noodle casserole. Thanks to Joan Kaufman, Lancaster; H.
Hamilton, Melville, N.Y., Lee Laverty, Dover, N.J.; and others
for sending recipes from the "Better Homes and Gardens New
Cook Book,” ninth edition 1982.
Tuna-Noodle Casserole
Cook 3 cups medium noodles, using package directions;
drain. Combine noodles, 6V4 -7-ounce can tuna, drained,
'A cup mayonnaise, 1 cup sliced celery, '/»cup chopped
onion, % cup chopped green pepper, 'A cup chopped canned
pimento, and V 4 teaspoon salt. Blend one 10 Vi -ounce can
condensed cream of celery soup and % cup milk; heat
through. Add 4 ounces sharp process American cheese,
shredded (1 cup); heat and stir till cheese melts. Add to noo
dle mixture. Turn into 2-quart casserole. If desired, top with
'A cup toasted slivered almonds. Bake uncovered at 425
degrees for 20 minutes. Makes 6 servings.
Chopstick Tuna
10% ounce can condensed cream of mushroom soup
2 cups chow mein noodles
6% -7-ounce can tuna, drained, flaked
1 cup sliced celery
% cup toasted cashews
Vi cup chopped onion
Combine soup and % cup water. Add 1 cup chow mein
noodles, dash pepper, and remaining ingredients. Toss light
ly; turn into 10x6x1% -inch baking dish. Sprinkle remaining
noodles atop. Bake at 375 degrees for 30 minutes. Serves 4
or 5.
ANSWER—Debbie Mast, Royerslbrd, sent this recipe for
Shirley Schwoerer, Wysox.
Fried Mozzarella Sticks
8 slices mozzarella cheese, cut V* -inch thick
4 eggs, beaten
2 cups dry bread crumbs
Vegetable oil for deep frying
Sauce marinara*
Dip each cheese slice in egg then in bread crumbs; repeat.
Place in refrigerator until cooled 15 minutes. Deep fry in oil
until golden brown.
Sauce Marinara*;
2 cloves garlic
'A cup olive oil
2 cans whole tomato with juice
1 teaspoon sugar
Pinch oregano
Salt and pepper
Saute garlic in oil on low heat until brown in color. Add
tomato by hand crushing into pan. Add sugar, oregano, salt
and pepper. Simmer 10 minutes.
ANSWER Charles Robbins, Salmon, Idaho, wanted a
recipe for blood sausage. In Poland, it is called kishka made
with pigs Wood, rice or buckwheat. Thanks to Josephine
Matenus, Dallas, for sending a recipe.
Polish Blood Sausage
2 % pounds coarse ground pork butt
2 quarts pig’s blood
2'A cups cooked rice or barley
1 teaspoon ginger
I'h teaspoon Wack pepper
VA teaspoon all spice
1 tablespoons salt
3 cloves pressed garlic
2 teaspoons baking powder
ComWne all ingredients, mix well, and stuff into hog casing.
To cook, bake at 375 degrees for one hour. Add one teaspoon
vinegar per quart of fresh Wood to keep it from coagulating.
(Turn lo Pag* B 9)
Romance
minutes. Add sun-dried tomatoes,
remove from heat and cool. Beat
cheeses, herbs, salt and pepper on
medium speed with an mixer until
well blended. Stir in mushroom
mixture. Melt remaining butter.
Cut phyllo dough into SxS-inch
squares. Cover with plastic wrap;
phyllo needs to be kept moist and
covered to prevent drying out.
Place six dough squares on work
ing surface and brush with melted
butter. For each kiss, stack 3 dough
squares on top of each other.
Repeat stacking squares for each
kiss until dough is used up. Place a
heaping tablespoon of mushroom
mixture in center of dough. Gather
dough and bring up to form a kiss.
Pinch middle and place on a cookie
sheet Bake at 15 to 20 minutes or
until golden brown. Serve warm.
Makes 12 appetizers.
Judy Geissinger
Juniata Co. Dairy Princess
HEART CAKE
Mix desired cake flavor.
Grease and flour a 9-inch round
and 9-inch square pan. Pour half of
the batter into each pan. Bake the
time given with the recipe. Cool 10
minutes in the pan and then turn
out of pan to continue cooling. Cut
the round cake layer in half and put
one on each side of the square
(placed on the tray to look like a
diamond). Frost and decorate as
desired.
Eileen Murphy
Pa. Alternate Dairy Princess
VALENTINE BUTTER
COOKIES
2 cups butter, softened
2 cups sugar
3 eggs
1 tablespoon vanilla extract
6 cups all-purpose flour
2 teaspoons baking powder
Red decorators’ sugar,
optional
In a mixing bowl, cream but
ter and sugar. Add eggs and van
illa; mix well. Combine flour and
baking powder; gradually add to
creamed mixture and mix well
Shape with a cookie press. Place
on ungreased cookie sheets.
Decorate with sugar if desired.
Bake at 350 degrees for 10-12
minutes or until edges are light
brown. Yield: 18-19 dozen
(1-inch cookies).
Liza Haas
Penn State Dairy Princess
WHITE CHOCOLATE
SOUFFLE WITH
RASPBERRY-CHERRY
SAUCE
Souffle;
4 egg yolks
3 tablespoons sugar
cup all-purpose flour
/* cup plus 2 tablespoons milk
'A cup creme de cacao, divided
5 ounces white chocolate,
melted
S egg whites, at room
temperature
'A teaspoons cream of tartar
2 tablespoons sugar
Confectioners’ sugar
Sauce:
10-ounce package frozen rasp
berries in syrup, thawed and
drained
6 tablespoons raspberry
preserves
1 tablespoon raspberry liqueur,
if desired
'A cup chopped sweet cherries,
well drained
For souffle, beat egg yolks, and
3 tablespoons sugar in small bowl
until creamy, about 1 minute. Add
flour and beat until blended. Gra
dually beat in milk and 2 tables
poons creme de cocao. Transfer
yolk mixture to a medium size
heavy saucepan. Cook over low
heat, stirring constantly until mix
ture thickens. Do not boil. Cool
mixture until just warm to touch.
Preheat oven to 37S degrees. Stir
melted chocolate into cooled cus
tard. Beat egg whites and cream of
tartar until foamy. Gradually beat
in 2 tablespoons sugar; beat until
stiff, but not dry. Place custard
mixture in large mixer bowl.
Stir in remaining 2 tablespoons
cream de cocao. Gradually fold in
egg whites, 'A at a time. Pour into a
buttered and sugared 6-cup souffle
dish. Bake 30 to 35 minutes or
until puffed and just firm to the
touch. Dust with confectioners
sugar. For sauce, combine raspber
ries and preserves in small, heavy
saucepan. Bring to a boil, stirring
constantly. Boil for 1 minute.
Strain to eliminate seeds. Stir in
liqueur and cherries. Let stand at
room temperature until souffle is
baked. Spoon over each saving.
Jodi Musser
SUN Area Dairy Princess