BS-Lsncaster Farming, Saturday, March 14, 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, Ephrata, PA
17522. There’s no need to send an BASE. If we receive an
answer to your question, we will publish It as soon as pos
sible. 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 Donna Cleveland, Wellsboro, would like
good diabetic recipe for peanut butter cookies, peanut butter
pie, and other diabetic dessert recipes.
QUESTION Frank Cimino, Kulpmont, wants a recipe for
sausage balls. He writes that he was on a bus trip to Baltimore,
Md., to a football game a couple months ago and a lady from
the Lancaster area had made several bags of delicious saus
age 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
for 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
Stouff ers makes and for broiled crab cake similar to that served
at the Country Oven.
QUESTION Shirley Horning, Stevens, wants a recipe to
make pita bread tike 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 Carolyn Stear, Home, would like a pancake
recipe that tastes similar to that served by the Perkin’s restaur
ant 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 restaur
ants. 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 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—Lee Laverty, Dover, N.J., sends in this recipe
that had been requested for escarole soup.
Escarole Soup
Take one whole chicken, wash outside and inside and
place in large kettle. Add one large quartered onion, 2 carrots,
quartered, 2 stalks celery, 1 clove garlic. Salt and pepper to
taste. Cover and bring to boil. Skim off any foam that may
come to the surface. Simmer for three hours.
Strain broth into pot. Add two cups of shredded chicken.
Remaining chicken can be used for salad. Finely chop one
onion and add to broth. Season to taste with salt, pepper, dill
flakes. Simmer for 45 minutes until onions are soft.
In the meantime, take one bunch of escarole (about 1
pound) and wash, taking off bruised leaves. Chop into small
pieces.
Bring soup to rapide boil and add escarole. Simmer until
soft. Add half cup Parmesan cheese and stir quickly.
You can also put the excarole into a blender with some of
the broth and give it a quick whirl. Do not do all the escarole at
once. Do it in several steps.
I also take two eggs, beat well, add some hot broth to it,
pour into the boiling soup, and stir for one minute.
Cook's
e
Question
Comer
ANSWER—A reader attended a wedding reception in Wal-'
dorf, Maryland, where they served Chicken Chesapeake, a
boneless, skinless, chicken breast flattened and breaded.
Thanks to B.W. Rue, Rocky Ridge, MO 21778, for sending the
following recipe.
Crab Stuffed Chicken Breast
6 3-ounce chicken breasts, skinned, boned
3 tablespoons low calorie mayonnaise
% teaspoon salt
'/«teaspoon white pepper
'/« teaspoon seafood seasoning
1 pound Maryland regular crabmeat, cartilage removed
3 slices Swiss cheese, cut in half
3 slices boiled ham, cut in half
V» cup flour
1 egg, mixed with 1 cup water
Vi cup bread crumbs, mixed with Vi teaspoon pepper,
paprika
1 tablespoon parsley
4 tablespoons oil
Paprika
Preheat oven to 400 degrees. Pound out chicken breasts to
flatten to about '/« -inch thick. In a small bowl, combine mayon
naise and seasonings. Blend well. Gently stir in crabmeat.
Mount about % -Vi cup crabmeat mixture on one end of each
chicken breast. Top each with Vi slice cheese and Vi slice ham.
Roll up and seal ends. Dip each in flour, then egg wash, and
bread crumb mixture. Heat 2 tablespoons oil in a large skillet
and brown chicken breasts on both sides. Transfer to an oiled
(2 tablespoons) baking sheet, sprinkle with paprika and bake
for 10 minutes. Yield: 6 servings. Calories: 274 each.
ANSWER Thanks to Eileen Greenaway, Somerville,
N.J., for this potato dish that can be made ahead of time if
desired.
Creamy Hash Brown Bake
1 can cream of celery soup
'/. cup milk
3-ounces cream cheese
4 cups loose-pack frozen hash brown potatoes
1 cup chopped onion
'A cup shredded sharp Cheddar cheese
Combine soup, milk, and cream cheese, and cook over
medium heat until smooth, stirring constantly. Combine pota
toes and onions, and stir in the soup mixture. Bake in a greased
10x6-inch casserole covered with foil at 350 degrees for
VA hours. Remove foil and sprinkle with shredded cheese.
Return to oven to melt cheese. Serves 6.
NUT CRUST
CHEESE SQUARES
‘A cup butter
X A cup brown sugar
1 cup flour
1 cup chopped nuts
'A cup sugar
8 ounces cream cheese
1 egg
2 tablespoons milk
1 tablespoon lemon juice
'A teaspoon vanilla
Cream butter with brown sugar.
Add flour and nuts. Mix to make
crumb mixture. Reserve 1 cup for
topping. Press remaining in
Bxg-inch pan. Bake at 350 degrees
for 12-15 minutes.
Blend sugar with cream cheese
until smooth. Add egg, milk,
lemon juice, and vanilla. Beat
well. Spread over crust. Sprinkle
with reserved crumb mixture.
Bake at 350 degrees for 25
minutes. Cool. Cut into 2-inch
squares. Yield: 16 squares.
Eileen Murphy
Pa. Alternate Dairy Princess
CHUNKY
MACADAMIA BARS
'A cup butter, softened
'/] cup butter, softened
1 cup light brown sugar
'A cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 % cups flour
1 teaspoon baking soda
V* cup macadamia nuts, coarse
ly chopped
VA cups milk chocolate chunks,
divided
Vanilla glaze
Preheat oven to 375 degrees. In
a large mixing bowl, beat butter,
and both sugars until well blended.
Beat in egg and vanilla. Mix flour
and baking soda and stir into sugar
(Turn to Pago B 11)
CARAMEL NUT CRUNCH
'A cup brown sugar
A cup King syrup
'A cup butter
A teaspoon salt
6 cups Cheerios cereal
1 cup whole pecans
1 cup dry roasted peanuts
Heat oven to 325 degrees. But
ter a jelly roll cv cookie sheet pan
with sides. Heat brown sugar, syr
up, margarine, and salt over
medium heat, stirring constantly
until dissolved Pour over cereal
and nuts, which have been com
bined in a large bowl. Stir well to
coat
Spread in prepared pan. Bake 15
minutes. Remove from oven.
Loosen all mixture from pan with a
spatula. Do this several times to
prevent sticking. Cool completely.
Store at room temperature in a cov
ered container. Makes about 8
cups.
Note: Any nut combination can
be used
mixture, blending well. Fold in
nuts and 1 cup chocolate chunks.
Spread into an ungreased
13x9x2-inch pan. Sprinkle
remaining V* cup chocolate chunks
over top of batter.
Bake 25 to 30 minutes or until
golden brown. Cool completely.
Drizzle with vanilla glaze.
Vanilla glaze:
1 cup confectioners’ sugar
2 tablespoons milk
'A teaspoon vanilla extract
In a small mixing bowl, com
bine all ingredients mixing well.
Drizzle with spoon or put in plastic
bag and nip off the corner and
squirt over the cooled cake. Allow
to set and cut into bars.
UNFORGETTABLE PEANUT
BUTTER MOUSSE PIE
1 cup graham cracker crumbs
'/cup firmly packed light
brown sugar
stick butter, melted
Filling:
9-ounces creamy peanut butter
1 cup confectioners* sugar
8-ounces cream cheese, room
temperature
1 tablespoon melted butter
1 tablespoon vanilla
1 cup heavy cream
Topping:
54 cup heavy cream
4 ounces semisweet chocolate
2 tablespoons brewed espresso
coffee
54 cup finely chopped peanuts
(optional)
For crust: Combine graham
cracker crumbs, brown sugar, and
butter; press into a deep, 9-inch pie
pan.
For filling: beat the peanut but
ter, sugar, cream cheese, butter,
and vanilla in bowl of electric mix
er until smoooth and creamy. Beat
heavy cream until soft peaks form.
Fold the whipped cream into the
peanut butter mixture. Spoon into
crust Refrigerate until firm.
For topping: Heat 'A cup heavy
cream to a boil in a saucepan set
over high heat Reduce heat to
medium, add the chocolate and stir
continuously until melted. Stir in
expresso. Spread over filling.
Garnish around edges with finely
chopped peanuts.
GRAND CHAMPION
PEANUT BUTTER PIE
Crust
IV* cups chocolate cookie
crumbs (20 cookies)
V* cup sugar
'A cup butter, melted
Filling:
8-ounces cream cheese,
softened
1 cup creamy peanut butter
1 cup sugar
1 tablespoon butter, softened
1 teaspoon vanilla
1 cup heavy cream, whipped
Grated chocolate or chocolate
cookie crumbs, optional
Combine crust ingredients;
press into a 9-inch pie plate. Bake
at 375 degrees for 10 minutes.
Cool. In a mixing bowl, beat cream
cheese, peanut butter, sugar, but
ter, and vanilla until smooth. Fold
in whipped cream. Gently spoon
into crust Garnish with chocolate
or cookie crumbs if desired.
Refrigerate. 8-10 servings.
Hotly Cowie
Romney, WV
NUT AND DATE CAKE
1 cup English walnuts, chopped
'A pound dates, chopped fine
1 cup hot water
2 large eggs
A cup butter, softened
1 cup granulated sugar
I'A cups all-purpose flour
1 teaspoon baking soda
Pat Elllgson
Miners. MD
Place walnuts and dates in a
mixing bowl; pour hot water over
them and let stand to cool.
Preheat oven to 350 degrees.
Grease and flour a bundt pan and
set aside.
When walnut mixture is cooled,
by hand beat in 2 whole eggs, but
ter, and sugar. Mix flour and bak
ing soda, stir into walnut mixture.
Pour into prepared pan. Bake
from one to I'A hours at 350
degrees until tester comes out
clean.
This cake keeps indefinitely.
B. Light
Lebanon
A reader
Nutshell
(Continued from Page B 6)
Eva Burrell
Glen Gardner, NJ