88-Lancaster Farming, Saturday, February 28, 1998
If you are looking for a recipe but cant 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 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 —Sally Reinaehl, Valley View, writes that she
is having difficulty making bread that is light and airy. She
uses a recipe from the yeast cookbook. Is it the recipe or
something she should be doing differently?
QUESTION—Stacy Holmes, Peach Bottom, is requesting
a recipe for making homemade cheese out of goat’s milk. She
would also like other recipes, except yogurt, for using goat's
milk.
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 djaples 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 Valerie Miller, Honesdale, is looking for a
recipe for pork roll.
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 —Carolyn 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 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.
ANSWER—Jo Marie Snyder, New Bloomfield, wantea 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 tar
ter or cream of wheat? Thanks to Bonnie Gibble, Annville, for
recommending the cookbook. •Cookwise,* which explains
how ingredients work in recipes. Bonnie did not say where the
cookbook can be purchased so check with your bookstore
and library.
Cook's
a
Question
Comer
Thanks to Sally Rinaedl, Valley View, for writing that last
year her family visited a small winery in western Pennsylvania
and discovered the orgin of cream of tarter, which is a sedi
ment from making wines that ferment. The winery said that all
the cream of tarter produced comes from this process.
Also, Betty Light, Lebanon, writes that she saw the cook
book, "The Visual Food Encyclopedia, The definitive practi
cal guide to food and cooking," for sale at Ollies in Harrisbury.
The cookbook tells the origin of vegetables, nuts, and baking
products such as cream of tarter, etc. The publisher is Mac
millan. Most bookstores can probably order the book for you.
ANSWER —Valerie Miller, Honesdale, wanted a recipe for
pork tongue souse that tastes similar to John F. Martin’s
brand. Thanks to Josephine Matenus, Dallas, for sending a
recipe.
Souse Or Jellied Pig’s Feet
Salt brine
2 pigs feet
1 pork tongue
'/* cup vinegar
Make a salt brine strong enough to float an egg in it. Soak
the pigs feet and tongue for 10-14 days until the meat has a
nice pink color.
Drain and boil in clear water several hours until the meat
falls off the bones.
Discard bones, gristle, and skin. Cut meat very fine and
divide into custard cups. Bring broth to a full boil, add vinegar
and pour over meat. Stir and let cool. To serve, unmold and
slice.
ANSWER Marian Herman, Quakertown, wanted a
scrapple recipe made with buckwheat flour to make in a small
batch such as five pounds. Thanks to Josephine Matenus,
Dallas, for sending a recipe.
Scrapple
8-10 pounds pork butts
I V* pounds liver beef
VA pounds onions
4 tablespoons salt
4 tablespoons pepper
Approximately 3 pounds pure buckwheat flour
Use large pot such as a canner. Cut pork into cubes, put
into pot. Cover with water, three inches over meat. Boil until
tender.
Cut liver into pieces, add to meat and boil for 10 minutes.
Next, take all the meat out of pot, leaving the liquid in pot.
Grind meat with coarse meat cutter, put into pot, grind onions
and put in pot to boil until onions looked glazed, about 10
minutes. Add pure buckwheat flour, small amounts at a time,
mixing fast. Add enough flour and mix until the meat mixture
pulls away from the pot. Put into bread pans.
ANSWER A faithful reader wanted a recipe to make
potato donuts like those sold at the state Farm Show. Thanks
to Josephine Matenus, Dallas, for sending a recipe.
Potato Doughnuts
3 eggs, beaten well
1 cup sugar
% teaspoon salt
1 teaspoon nutmeg
V 4 teaspoon vanilla
3 tablespoons lard
*/* cup warm mashed potatoes
3 cups flour, sifted
3Vi teaspoons baking powder
Fat for deep frying. Combine all ingredients. Dough isstick
y so put in refrigerator for about 3 hours.
ANSWER G. Halteman wanted to know how to make
homemade butter from goats milk. Contrary to the belief that
butter canl be made from goat’s milk because the globules of
goafs milk is spread throughout, a Lehighton reader writes
that that she makes butter from goafs milk. She has raised
goats for 20 years and all her family loves to drink the milk,
and eat the butter and cheese made from it. She writes that
goafs milk is very delicate and harder to handle than cow's
milk. If not handled properly it gets a strong taste, which we
call "goaty-flavored” and do not like, although some people
may not mind it.
This is the process: "After we milk the goats and bring the
milk to the house, the milk is strained through a cloth or filter
and bottled for drinking. The extra milk is put into stainless
steel bowls that have been sterilized with lids so that the milk
will not pick up any odors or flavors from the other food stored
in the refrigerator. The first day a slight film of butterfat forms
on the top. By the third day, the cream will be much heavier
that the first day. Skim off the cream and put it into a clean
wide-mouth quart jar and freeze it. Keep doing this until you
have two quarts frozen cream. To make the butter, place the
two quarts of frozen cream on your sink or counter until it
reaches room temperature or 60 degrees. Pour it into a one
gallon glass butter churn, hand crank the butter. After wash
ing the buttermilk out of the butter, lightly salt if desired. We
usually get about three cups butter more or less depending on
the butterfat in the cream.
We put the butter into plastic one-cup containers and
freeze. We have found out it keeps better for us this way.
When it is to be used for baking, take out the amount you
need, let it come to room temperature and when it gets soft
enough to spread, use it.
(Turn to Pago B 9)
Diabetic
(Continued from Pago B 6)
CHEESE CAKE SQUARES
2 packages refrigerated crescent
rolls
2 8-ounce packages cream
cheese
1 egg
'A cup sugar or sugar substitute
1 teaspoon vanilla or lemon
extract
In a 13x9-inch pan, unroll and
put down one package crescent
rolls, close in die seams between
the individual rolls. Combine
remaining ingredients and spread
over crust Top with remaining
package rolls. Sprinkle top with
sugar or sugar substitute and cin
namon. Bake 30 minutes.
The Hurshes
Mount Joy
FETTUCCINE ALFREDO
12 ounces fettuccine, uncooked
3 tablespoons reduced-calorie
margarine
1 tablespoon all-purpose flour
'A cup skim milk
V* cup grated parmesan cheese
Code fettuccine according to
package, omitting salt and fat
Drain, place in large bowl and
keep warm.
Melt margarine in medium
saucepan over low heat, add flour,
cook, stirring constantly, 3 to 4
minutes or until smooth.
Add milk to flour mixture am
place over medium heat Cook,
stirring constantly until mixture is
thickened and bubbly.
Reduce to low heat, and stir in
cheese. Cook, stirring constantly,
until cheese melts and sauce is
smooth.
Pour sauce over fettuccine and
toss to coat. Serve immediately. 8
servings.
Lisa Sensenig
CHICKEN CORDON BLEU
4 3-ounces skinned boned
chicken breast halves
2 1-ounce slice Healthy Choice
lunch meat, halved
2 1-ounce slice low-fat ptocesi
Swiss cheese, halved
1 egg, slightly beaten
2 tablespoons all-purpose flour
Vegetable cooking spray
'A oftWA -ounce can cream of
chicken soup, undiluted
'A cup chopped onion
Place chicken between two
sheets heavy-duty plastic wrap
Flatten to 'A -inch thickness using
a meat mallet
Mace one slice each ham and
cheese in center of each chicken
breast half. Roll up lengthwise and
secure with wooden toothpick.
Dip each chicken roll in egg and
dredge in flour.
Place chicken rolls, seam down,
in a shallow baking dish coated
with cooking spray.
Combine onion and soup, stir
ring well. Spoon over chicken
Bake at 350 degrees for 15
minutes or until chicken is done. 4
servings.
Lisa Scnsenij
Denver
A GOOD DESSERT
1 quart plain yogurt
1 small package instant sugar
free pudding
I can crushed pineapple in own
syrup. Mix together and let set in
refigerator for 30 minutes or until
cold.
Alta Hoshour
Bowmansville
(Turn to Pag* B 9)
Denvr