88-Lanc&ter Farming, Saturday, March 28, 1998 H you are looking fora recipe but can’t 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 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 A. Keller, Fisher, W.V., wants a recipe for French toast. QUESTION Bonita Martin, Lebanon, would like lots of spinach recipes. QUESTION Rose Diehl, Bloomsburg, wants recipes for turkey scrapple and turkey balogna. QUESTION E. Beaver, Ringtown, would like recipes to cook red beets and its leaves. QUESTION Donna Byerbaugh, Oakdale, wants a recipe for tomato gravy. QUESTION—John Anshant, Aston, is seeking a recipe for really good Hungarian goulash and really good dumplings. QUESTION —Opel Brosius, Pitman, would like recipes for homemade white bread. QUESTION Donna Cleveland, Wellsboro, would like good diabetic recipe for peanut butter cookies and other diabe tic dessert recipes. 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 Valerie Miller, Honesdale, is looking for a recipe for pork roll. QUESTION—CaroIyn 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 J. Martin, Shippensburg, wanted 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. Thanks to Josephine Matenus, Dallas, for sending in this recipe for conserves. To convert it into a sauce, cook the mixture an additional 10 to 15 minutes and strain through a food mill. It also goes nicely with pancakes. Cranberry-Apple Conserve 4 large apples (such as Newtown, Pippin or Jonagold) peeled, cored, sliced 1 tablespoon granulated sugar 1 cup maple syrup 2 cups fresh cranberries 1 tablespoon orange zest, cut into strips and finely diced Place apples, sugar, and 2 tablespoons water in a saucepan over medium heat and steam for 5 minutes. Shake the pan to prevent the apples from sticking to the bottom. Mix in the syrup, cranberries, and zest. When the berries beging to pop, reduce the heat to low, cover, stirring from time to time to prevent stick ing, and cook for 10 minutes. Makes approximately 3 cups. Cook's 9 Question Comer Hot Chocolate Fun Did you know ... • Drinking hot chocolate is said to have begun with the Aztec In dians. Montezuma reportedly drank up to SO cups a day. believ ing it to be an aphrodisiac (he also supposedly loved the taste.) • Internationally, hot chocolate is the base for a wide array of spe cialty drinks. In Fiance, a super rich version is created by melting solid chocolate into milk and cream. In Vienna, hot chocolate is ANSWER Frank Cimino, Kulpmont, wanted a recipe for sausage balls, which he tasted while on a bus trip 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. Thanks to Kay Mohn, Stevens, for sending the following recipe. Sausage Canapes 1 pound loose sausage 1 pound grated sharp Cheddar cheese 3 cups Bisquick V* cup chopped jalapeno peppers (more or less depending on taste) Mix together ingredients. Form into round balls and bake at 350 degrees until golden brown. If you cannot find loose sausge, cut off the casings to use. ANSWER Beverly Bishop, Landisburg, wanted a recipe for candy Easter eggs that taste like Mounds or Almond Joy. Thanks to Linda Russell, Carlisle, for sending this recipe. Almond Joy '/> cup marshmallow cream Vi cup white corn syrup 1 pound coconut Heat together marshmallow and corn syrup until mixed well. Remove from heat and add enough coconut until mixture can be formed into a ball. Form into egg-shapes. Cool in refrigera tor than dip in coating chocolate. Put almond on top. Dip again. ANSWER Shirley Homing, Stevens, wanted a recipe to make pita bread that is moist and not dry like the pita pockets sold in supermarkets. Thanks to Fran Westfall for sending a recipe. Pita Pocket Bread 1 envelope active dry yeast I'/«cups warm water V* teaspoon sugar IVi teaspoons salt 1 Vi tablespoons olive oil 3 cups flour In large warm bowl, sprinkle yeast into warm water and stir until dissolved. Add sugar, salt, and all the flour and mix well. Turn out on lightly floured surface and knead until smooth and elastic, about 10 minutes. Race in greased bowl, turning to grease top. Cover and let rise in warm place free from draft until double in bulk, about 1 hour 15 minutes. Punch dough down, divide in 8 equal pieces and shape in balls. On lightly floured surface, roll out each ball in 6-inch circle; place on greased 7-inch square of foil. Let rise in warm place free from draft about one hour. Bake on lowest rack in preheated 500 degree oven about 7 minutes or until puffed and lightly browned. Serve at once or store, cooled, in plastic bags. Makes 8. ANSWER E. Beaver wanted instructions for making pickled beets. Thanks to Fran Westfall, who has been using the following recipe for 30 years. Select small, young beets. Wash. Leave three inches of tops on and roots. Cook until skins slip easily (about 15 minutes). Put into cold water. Remove skins, top, and roots. Syrup: 2 cups sugar 2 cups water 2 cups vinegar 1 teaspoon cloves 1 teaspoon allspice 1 tablespoon cinnamon Pack beets into jars to within Vi -inch of top. Pour boiling syr up over beets to within V 4 -inch of top of jar. Process 30 minutes in boiling water bath. ANSWER Rose Diehl, Bloomsburg, wanted recipes for black raspberry scratch cake. Thanks to 82-year-old Fran Westfall of New Oxford for sending a recipe. Raspberry Cake Cream together; Vi cup butter 2 eggs 2 cups sugar Mix together; 1 cup milk 3 cups flour 1 tablespoon baking powder Combine both mixtures and fold in 1 quart raspberries Bake at 350 degrees for one hour. dolloped with sweetened whipped cream. In Russia and Brazil, cof fee is stirred into hot chocolate. And in Mexico, common addi tions are cinnamon, orange zest and sherry. • The people of Madrid, Spain embrace the tradition of hot cho colate with chunos a greasy, deep-fried donut-like treat. In much the same way that Ameri cans are raised on hot dogs and hamburgers, Spaniards delight in Pickled Beets Facts hot chocolate and churros. Com. bining hot chocolate with churrot is a “special Madrid observance." • In Madrid, while the snack tra dition is popular all year long, it is particularly popular on New Year’s Eve. as an almost obliga tory finale after sunrise on January 1. • If the idea of drinking a choco late bar appeals to you, you can begin to make hot chocolate with melted chocolate rather than dry cocoa powder, using what is often called the Viennese method for making hot chocolate. Just mix with milk. • In Warsaw in 1851, on the corner of Szpitaina and Gorsldego streets, confectioner Karol Wedel came to the capital and opened a factory. On the premises, he of fered liquid chocolate, tea, cocoa, punch, liqueur, syrup, and confec tions. The Wedel family chroni cles say dial in that year, 400-500, cups of hot chocolate were served each day. Destroyed in World War n, af ter the war, Wedel’s shop and cho colate bar regained their old splen dor. Today, the bar only serves hot! chocolate; wafers are added upon, request • The refurbished Hortcx bar at Kionstytucju Square in Warsaw, offers a cup of ordinary hot choco late, as well as an original version called “chocolate for over-l S’s," which is hot and beaten with vod ka. Hot chocolate costs just 4,000 zlotys, plus SOO for whipped cream. Flavored Coffees, Chocolate! To Sip (Continued from Pago B 6) FROSTY MOCHA CAPPUCINO 1 cup strong coffee (cooled) 2 cups vanilla ice cream 2 tablespoons chocolate syrup Place all ingredients in a Mender or food processor. Cover and Mend at high speed until smooth. 4 servings. QUICK MINTED HOT CHOCOLATE 3 mint chocolate candies 1 cup chocolate milk Combine in a small saucepan. Heat and stir until mint chocolate melts. SPECIAL HOT CHOCOLATE 6 ounces semi-sweet chocolate morsels 54 cup sugar 'A cup water 1 teaspoon vanilla extract 1 cup whipping cream Hot milk Combine chocolate morsels, sugar, and water in a small sauce pan. Heat over medium heat, stir ring frequently, until chocolate is melted. Cool to lukewarm; stir in vanilla. Whip cream until stiff peaks form. Gradually whip ia cooled chocolate mixture. Store ia covered container in refrigerator (Chocolate mixture keeps well is refrigerator up to one week).
Significant historical Pennsylvania newspapers