88-Lancaster Farming, Saturday, February 21, 1998
If you are looking for a recipe but cant find K, send
your recipe request to Lou Ann Good, Cook’s Question
Comer, 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
answerstto the same request, and cannot print each one.
Answers to recipe requests should be sent to the same
address.
QUESTION—Laura Smith, York, would like to know if any
one has a peanut butter pie recipe.
QUESTION—J. Martin, Shippensburg, wants recipes for
glazed apples and cranberry in a sweet sauce like the one
Stouffers makes and for broiled crab cake similar to that
served at the Country Oven.
QUESTION—ShirIey 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 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—CaroIyn Stear, Home, would like a pancake
recipe that tastes similar to mat 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
9
Question
Comer
Food Industry
Is April
UNIVERSITY PARK (Center
Co.) - Penn State's College of
Agricultural Sciences and its
Department of Food Science,
with support from the Food
Industry Group, are sponsoring
a statewide conference, "The
Food Industry; Pennsylvania's
Opportunities for the new
ANSWER For Charles Robbins, Idaho, who wanted a
Polish recipe Keeshka, here are two from Ms. Messina,
Briarcliff Manor. N.Y.
3 pounds pork steak
2 pounds coarse buckwheat grits
'A teaspoon rubbed marjoram
Salt and pepper
Chop meat into coarse bits. Cover with water and boil until
tender. Add salt, pepper, and marjoram. Wash the buckwheat
grits, cover with the liquid from cooked meat, and steam in
double boiler for 30 minutes. Combine the two mixtures. If you
have sausage casings, stuff the mixture into the casings. It will
keep well in a mold in the refrigerator. Heat before senring.
4 pig’s feet, split
2 pound pig's snouts
1 pound pork steak
1 onion
4 whole black peppers
1 tablespoon salt
3 pounds pork liver
5 pounds coarse buckwheat grits
6 large onions
1 tablespoon ground allspice
2 tablespoons ground marjoram
Salt and pepper
1 pint fresh pig’s blood
Cover with hot water the first six ingredients and cook until
tender. Scald liver, save the liquid from liver and add it to the
pork stock. Remove meat from bones and put through food
grinder. Chop Hie six onions and put into hot stock. Wash
buckwheat grits and add to liquid. Cook slowly for 30 minutes.
Add chopped meat and liver and remaining spices. Salt and
pepper to taste. Continue to cook slowly until the grits are ten
der. If mixture becomes dry, add meat stock or water. When
grits are tender, remove from fire and cool. Add blood and mix
well. Stuff into casing, tie at intervals to make sausages and
cook slowly in boiling water for 20 minutes. If you do not have
casings, kiszka will keep well in loaf pans. Serve either hot or
cold. To heat, slice and fry in butter until golden brown on both
sides. Makes about 12 pounds sausage.
ANSWER Here’s a completely different recipe for the
request for Fuzzy Navel Cake. Thanks to Mary Keeler, Seven
Valleys, for sending what she writefc “is a most delicious
cake."
Cake
% cup butter
1 3 /« cups sugar
2 eggs
114 teaspoons vanilla
2*/« cups flour
214 teaspoons baking powder
% teaspoon salt
VA cups milk
Peach filling:
114 cups diced peaches
3 tablespoons cornstarch
14 cup sugar
Icing;
2 3-ounce packages instant vanilla pudding
3 cups heavy whipping cream
1 tablespoon grated orange peel
Additional ingredients:
54 cup peach schnapps
Mandarin orange sections, drained
Peach slices
1 cup finely chopped pecans, toasted and cooled
Cake; Beat butter, sugar, vanilla, and eggs. Add dry ingre
dients to the creamed mixture alternately with milk. Blend
well.
Pour into 2 9-inch greased cake pans. Bake at 325 degrees
for 30-35 minutes or until cake tester comes out clean. Cool.
Peach filling:
Cook in small saucepan over medium heat until thick. Cool
completely.
Icing: Beat pudding. Cream and grated orange rind until
thick and spreadable.
To assemble torte cake layers (cut each layer in half hori
zontally). Put half layer on serving plate. Brush with peach
schnapps. Put on Vi cup peach filling, top with other half
cake. Continue to stack other layers ending with cake.
Spread icing on sides and top. Decorate with orange slices
and peaches. Press nuts along lower edge.
(Turn to Pago B 9)
Millennium," April 15-16 at the
Eden Resort Inn and Conference
Center in Lancaster.
The conference is designed to
explore new perspectives in
marketing, food processing and
product development. The goal
of the event is to develop con
tacts and form partnerships
Keeshka
Dark: Keeshka
Fuzzy Navel Cake
Conference
15-16
among Penn State and the food
industry, state agencies and
business assistance programs.
"The food industry and uni
versities are facing new chal
lenges into the 21st century,"
says Arun Kilara, professor of
food science and program co
chair. "The conference will help
the food industry and Penn
State adapt to changing con
sumer trends, new marketing
strategies and new processing
technologies."
The conference begins April
15 at 10 a.m. with a presenta
tion on food industry trends by
John Lord, professor of food
marketing at St. Joseph’s
University. At 11:45 a.m., Milton
Hallberg, Penn State professor
of agricultural economics, will
speak about how the food indus
try uses raw materials. At 1:30
p.m., Vic Knauf, a scientist at
Calgene, will lecture on the
effect biotechnology might have
on the food industry, David
Geise, president of Furman
Foods Inc., will talk about the
challenges of traditional food
processing.
The afternoon lectures will
end with presentations by
Robert Beelman, professor of
food science; Ramaswamy
Anantheswaran, associate pro
fessors of food science; and Doug
Peck, a packaging expert for
International Home Products
Inc. At 3:05 p m., Beelman will
talk about the challenges facing
industries that minimally
process foods. At 3:45 p.m., the
session centers on packaging
processed foods. Anantheswaran
will talk about flexible packag
ing and Peck will give a presen
tation on semi-rigid packaging.
At 5 p.m., there will be a two
hour poster and exhibit session
detailing the latest research,
education and outreach initia
tives from Penn State, as well as
from state agencies and state
business assistance programs.
The conference's keynote
speaker is John Connor, profes
sor of agricultural economics at
Purdue University. His 8 p.m
talk is titled "Food Processing
An Industrial Powerhouse in
Transition.” Conner has written
four books, including "Food
Processing: An Industrial
Powerhouse in Transition" in
1996. His research centers on
the business organization and
economic performance of food
processing industries.
The April 16 program opens
at 8 a.m. with a session focusing
on processing foods for the food
service industry. Bernie
McGorry, business marketing
manager for Hershey Pasta and
Grocery Group, will speak on
trends and requirements in the
food service industry.
The registration fee for the
conference is $lOO per person,
which covers all materials and
meals. The deadline for registra
tion is April 1.
Those interested in attending
can reserve rooms by calling the
Eden Resort Inn and Conference
Center at (717) 569-6444. The
group rate is $79 per room per
night for single or double occu
pancy. Reservations should be
made by March 25 to receive the
reduced group rate.
To register for the conference,
call the Office of Conferences
and Short Courses at (814) 865-
8301.