88-Lancaster Farming, Saturday, March 7, 1998
I
If 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 Fanning, 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
addrbss.
QUESTION —Frank Cimino, Kulpmont, wants a recipe for
sausage balls. He writes that he was on a bus trip to Balti
more, Md., to a football game a couple months ago and a lady
from the Lancaster area had made several bags of delicious
sausage balls with jalapeno pepper pieces. He tried to get the
recipe from her, but she would not disclose it because the
recipe has been in the family for a long time. Frank’s mouth is
watering for a sausage ball. Can anyone help him out?
QUESTION—Leona Hartzler, Burlington, W.V., is looking
tor a recipe called Aunt Annie’s soft pretzels.
QUESTION Shirley Jean Ash. Bridgeport, W.V., would
like a recipe for Southwestern Vegetable Soup that tastes like
that served at Shoney’s Restaurant She writes that it’s the
best she ever tasted, although she’s been back to the restaur
ant several times and they didn’t have it.
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 —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 —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 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—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 Susan Harris, Lexington, VA, would like a
recipe for fruit cake in the jar.
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.
ANSWER Thanks to several readers for sending in
recipes in answer to Ruth Ann Greathouse’s request for Com
munion bread. Here is an unusual one that Naomi Becker
writes is very tasty.
1 pound oatmeal
2 tablespoons honey
2 cups water
1 teaspoon salt
1 cup ground nuts
Mix together water, ground nuts, and honey: knead in oat
meal. Work the dough thoroughly for 10 minutes and roll out
until it is about % -inch thick. Cut into pieces 1 inch wide and 2
inches long. Bake until they are dry all through but not too
brown.
Cook's
9
Question
Comer
Oatmeal Crackers
ANSWER —Laura Smith, York, wanted to know if anyone
has a peanut butter pie recipe. Thanks to Mary Lockard, Col
umbia, for sending a recipe.
Peanut Butter Pie
3 ounces cream cheese, room temperature
'A cup peanut butter
1 cup confectioners’s sugar
1 cup milk
!A package instant vanilla pudding
Mix together and fold in 9-ounce package of whipped top
ping. Pour in graham cracker crust and freeze until ready to
eat.
Here are two more from a Peach Bottom reader:
Peanut Butter Pie
2 packages (3-ounces each) cook and serve vanilla or cho
colate pudding
4 cups milk
'A cup creamy peanut butter
y »cup confectioners' sugar
9-inch pie shell, baked
Whipped cream
In a saucepan, cook pudding and milk until thickened and
bubbly. Cool slightly. Cut peanut butter into confectioners'
sugar until small crumbs form. (Peanut butter consistency
may vary. Add additional confectioners’ sugar if necessary).
Set aside about 2 tablespoons of crumbs. Sprinkle remaining
mixture into pie shell. Pour pudding over crumbs. Chill until
set. Top with whipped cream; sprinkle reserved crumbs on
top.
214 cups milk
14 cup sugar
2 tablespoons corn starch
2 tablespoons flour
3 egg yolks, beaten
14 cup milk
1 teaspoon vanilla
Vi teaspoon salt
9-inch pie shell, baked
Put milk in saucepan and sprinkle in sugar. Bring to a boil
without stirring. Combine remaining ingredients and add
slowly to hot mixture and bring to a boil. Coo.
Crumbs:
14 cup peanut butter
*/* cup confectioners’ sugar
Put % cup crumbs on bottom of pie shell. Pour cooled mix
ture in and put remaining crumbs on top.
ANSWER—EIaine Bowes, Loganton, wanted a recipe for
Wedding Soup. Thanks to Rosemary Mattinz, Kersey, for one
that she said is very good.
Kalian Wedding Soup
Step 1:
1 targe stewing chicken
3 carrots, diced small
Parsley
Salt and pepper to taste
Step 2:
1 pound ground beef
2 eggs
2 tablespoons Romano cheese
Parsley
3 to 4 slices day-old bread
Mix meatball mixture and roll into tiny balls, the size of mar
bles. Place on cookie sheet and bake in 350 degree oven until
brown. Add meatballs to the soup. Happy cooking!
ANSWER Jeannie Donaldson, Port Murray, N.J.,
recommends “On Food and Cooking—The Science Lore of
the Kitchen," by Harold McGee. As the title suggests, it’s a
chemistry class and very fascinating. It's a Collier book by
MacMillan Publishing. If you can't find it in the bookstore, use
this "ISBN* number to order it. ISBNO-02-034621-2.
ANSWER—Valerie Harlan, Parkesburg, wanted a recipe
for "real red taffy apples” with taffy that pulls away not the
crackle type. Thanks to Stan Kitchen, Dallas, for sending the
following recipe varieties.
Candy Apples On A Stick
Wash and polish apples. Remove stems and blossom end.
Push skewers well down into stem end. Set aside while pre
paring syrup. When syrup is ready, dip apples in one at a time,
twirling around so as to completely cover apple. Place on a
buttered plate or wax paper to cool and harden. Use any of the
following syrups:
Bright red: Mix together 3 cups sugar, Vi teaspoon cream of
tartar, ’/« teaspoon salt, 1 cup water, and a few drops red food
coloring. Boil rapidly until syrup forms a rather brittle thread
when it is dropped jn cold water. Do not stir while cooking.
Remove from heat and dip apples.
Caramel #1: Combine 1 cup sugar, A cup light com syrup,
1 large can sweetened condensed milk, and pinch of salt.
Cook together until mixture forms a soft ball when a little is
dropped in cold water. Remove from heat; add 1 teaspoon
vanilla. Dip apples.
Caramel #2: Melt one pound caramels in the top of a double
boiler over boiling water. Add 2 tablespoons water and blend.
Remove from heat and dip apples.
For variety: Apples may be dipped in chopped nuts, shred
ded coconut, or crisp rice cereal immediately after being
coated with syrup.
(Turn to Pag* B 9)
Peanut Butter Pie
Agri-Tourism
Offers
Promise
HONESDALE (Wayne Co.) -
There are a growing number of
farmers who are tapping con
sumer interest in farm-based
recreation and hospitality in
northeast Pennsylvania.
Farm-based bed and break
fast operations have a long his
tory in Pennsylvania, and oppor
tunities exist for those with the
right skills and resources.
The key to starting a success
ful agri tourist enterprise is to
understand the management
challenges before welcoming
your first guest.
In order to help farm families
learn about the promise and pit
falls of starting an agritourist
business, Wayne County
Cooperative Extension will be
co-hosting an all-day workshop
called Agricultural Alternatives
at the Honesdale High School on
March 14.
This educational workshop is
aimed at fanners, landowners,
and entrepreneurs interested in
exploring alternative agricultur
al enterprises for their land and
farms. Speakers will address
topics such as small business
development, agritourism, alter
native livestock and crops, as
well as setting up food process
ing businesses. The event is a
collaborative effort between
Penn State Cooperative Exten
sion, the Wayne County
Conservation District, and
Pocono Resource and Conser
vation District.
The workshop's featured
speaker will be Duncan Hilchey,
a agricultural development spe
cialist with Cornell Cooperative
Extension, who will discuss agri
tourism opportunities and chal
lenges. Hilchey has written
extensively on farm-based recre
ation businesses, direct market
ing, and small-scale food pro
cessing enterprises. His presen
tation will cover key manage
ment issues and concerns in
starting and maintaining a suc
cessful agri tourism enterprise,
including marketing safety,
insurance, and profitability.
Those interested can register
by contacting the Wayne County
Cooperative Extension office at
(717)253-5970. The workshop
costs $lO and this includes a
buffet lunch and handout mate
rials.
To register by mail, send your
name, address, phone number,
and a check payable to extension
special account to Agricultural
Alternatives Workshop, Wayne
County Cooperative Extension,
925 Court Street, Honesdale, PA
18431.
E N:
HAP 1
Cows 'R Us 4-H Dairy Club
The Cows 'R Us 4-H Dairy
Club in Northeastern Lancaster
County will hold its reorganiza
tions! meeting on Saturday
March 7, at 7:30 p.m., at the
home of Tom and Dale Smith.
All youth between the ages of 8
and 18 who are interested in
joining the club, should contact
Tom and Dale Smith at
(717)336-0553 or Gerald Boyd at
(717)626=0506.
N G S