I
88-Lancaster Farming, Saturday, March 21, 1998
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, Ephrata, PA
17522. There’s no need to send an SASE. 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 Bonita Martin, Lebanon, would like lots of
spinach recipes.
QUESTION Rose Diehl, Bloomsburg, wants recipes for
turkey scrapple, turkey balogna, and for black raspberry
scratch cake.
QUESTION E. Beaver, Ringtown, would like recipes to
cook red beets and its leaves. Any tips for making pickled beets
would be appreciated.
QUESTION Donna Byerbaugh, Oakdale, wants a recipe
for tomato gravy.
QUESTION Beverly Bishop, Landisburg, is looking for a
recipe for Easter eggs that taste like Mounds or Almond Joy.
QUESTION —John Anshant, Aston, is seeking a recipe for
really good Hungarian goulash and really good dumplings.
QUESTION—OpeI Brosius, Pitman, would like recipes for
homemade white bread.
QUESTION Donna Cleveland, Wellsboro, would like
good diabetic recipe tor peanut butter cookies and other diabe
tic 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 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 goafs milk. She
would also like other recipes, except yogurt, for using goafs
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 simitar to that served
at the Country Oven.
QUESTION Shirley Horning. 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 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.
Cook's
a
Question
Comer
ANSWER Here are some recipes for the request for
macadamia nut cookies. Thanks to Stan Kitchen, Dallas, and
others for recipes.
Macadamia Nut Squares
1 cup fiour
Vi cup butter
2 eggs, slightly beaten
Vi cup grated coconut
2 tablespoons flour
IVi cups brown sugar
Vi teaspoon baking powder
Vi teaspoon salt
1 teaspoon vanilla
1 cup chopped macadamia nuts
2 tablespoons softened butter
iVi cup powdered sugar
3 tablespoons orange juice
1 teaspoon lemon juice
Vi cup ground macadamia nuts
Mix the 1 cup flour and Vi cup butter to fine crumbs; put into
bottom of 9-inch square baking pan. Bake in 350 degree oven
until delicate brown, about 15 minutes. Remove from oven and
cover with a mixture of eggs, coconuts, 2 tablespoons flour,
brown sugar, baking powder, salt, vanilla, and chopped nuts.
Continue baking for 20 minutes. Remove from oven and cool.
When cool, spread with a mixture of the 2 tablespoons butter,
powdered sugar, orange juice, and lemon juice. Sprinkle
ground nuts over top. Cut in small squares. Makes about 36. If
salted nuts are used, wipe off some of the salt with a paper
towel.
ANSWER —Anna Joyce Martin, East Earl, sent this recipe.
Butterscotch Pudding Cake
1 box yellow cake mix
1 small box instant vanilla pudding
1 small box instant butterscotch pudding
!'A cup oil
1 cup water
4 eggs (add 1 at a time)
Beat until fluffy and pour half the batter into a pan.
Cinnamon mixture:
y« cup brown sugar
1 tablespoon cinnamon
'A cup nuts, optional
Sprinkle half over batter. Put remaining batter on top and
then sprinkle the remaining crumbs cn top. Bake at 350
degrees until done when tested.
ANSWER Someone requests an English Muffin recipe
for a bread machine. Mickie Schweighofer, Quakertown,
recommends a cookbook, The Bread Machine Cookbook III"
by Donna Rathmell German. It is a nitty gritty cookbook by Bris
tol Publishing Enterprises, Inc. of San Leandro, CA Two detail
ed English muffin recipes are included. In addition the author
has many other good bread machine cookbooks with lots of
information. The cookbooks can be purchased at book stores.
'A cup water
2 tablespoons butter
10-ounces frozen whole kernel com
14 cup shredded carrot
'A cup chopped onion
14 teaspoon pepper
2 cans condensed cream of potato soup
2 cups milk
1 cup shredded Cheddar cheese
V 4 cup shredded ptovolone cheese
1 cup broccoli flowerets, cooked (optional)
Combine water, butter, com. carrot, onion, and pepper in 3-quart
saucepan. Cover, simmer 10 minutes. Add soup, milk, cheeses, and
broccoli; stirring until cheese melts. Bring to serving temperature
over low heat.
Crown Of Chicken Rice Soup
6 tablespoons butter
1 cup chopped onion
% cup chopped celery
V 4 cup finely shredded carrot
1 tablespoon grated lemon peel
V 4 cup all-purpose flour
Vi teaspoon seasoned salt
Vi teaspoon curry powder
% teaspoon pepper
3 cups condensed chicken broth
3 cups milk
IVi cupe diced cooked chicken
% cup cooked rice
Melt butter in 4-quart Dutch oven. Saute onion, celery, car
rot, and lemon peel until tender, about 8 minutes. Remove from
heat. Stir in flour, salt, curry powder, and pepper. Gradually stir
in broth and milk. Return to heat. Bring to boiling, stirring con
stantly. Boil and stir one minute. Stir in chicken and rice. Heat
through.
H £AL ™ Kl %
Golden Cheese Soup
(Turn to Pago B 9)
Add Fiber
To Your
Diet
(Continued from Pago M)
TACO SALAD
1 pound lean ground beef
15-ounce can refried beans
'A package taco seasonings
2 tablespoons water
1 cup chopped ripe tomatoes
2 ounces sliced black olives
2 cups shredded lettuce
1 cup grated part skim moz
zarella cheese
V* cup chopped green onions
6 tablespoons sour cream
6 tortilla salad shells*
Brown ground beef and drain
off fat Add refried beans; stir in
taco seasoning and water.
Combine tomatoes, olives, let
tuce, cheese, and green onions.
Divide among the tortilla shells.
Top each with ground beef mixture
and 1 tablespoon sour cream.
Serve with picante sauce on the
side.
Buy prepared salad shells or
make your own. Press 8-inch
wheat tortilla shells into 10-ounce
custard cups. Microwave on high 2
minutes. Rotate and rearrange
cups; microwave on high one
minute longer. Carefully lift tortil
las out and cod on wire rack. 8 mg
dietary fiber.
WHITE emu
Cooking spray
1 clove garlic, minced
1 cup chopped onions
2 cups chicken broth
2 cups cooked chicken cut in
1-inch pieces
9-ounces shoepeg corn, thawed
2 cans (4.5 oz.) chopped green
chilies, undrained
1 teaspoon cumin
2-3 teaspoons lime juice
2 (IS oz.) cans Great Northern
beans, undrained
2 ounces Monterey Jack cheese,
shredded
Salsa
Sour cream
Spray a medium skillet with
cooking spray. Add garlic, cook
and stir one minute. Add onion to
skillet, saute until tender.
In a large saucepot, combine
chicken broth, and cooked chick
en. garlic, and onion. Add com,
green chilies, cumin, and lime
juice. Bring to a boil. Add beans;
cook until thoroughly heated.
To serve, place about 1 tables
poon cheese in the bottom of a
soup bowl Ladle in chill Garnish
with salsa and sour cream. Serve
with warm flour tortillas. Serves 8.
Knitters’
Day Out
CAMP HILL (Dauphin Co.)
The 13th annual Knitters’ Day
Out will be held on September 19,
at the Cumbcriand-Perry Vo-Tech
School in Mechanicsburg, PA
17055. Last year more than 400
knitters participated in over 40
workshops.
The registration fee will include
the workshops, lunch, and en
trance to the Knitters’ Market. En
trance to the Knitters’ Market only
is available for a small fee. Ad
vanced registration is required for
workshop* and lunch. Write to
Knitters’ Day Out, P.O. Box 3148,
Shiremanstown, PA 17011.