88-Lancaster Farming, Saturday, April 11, 1998
if you are looking for a recipe but cant find K, 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—N.E. Koons, Lebanon, would like a recipe for
fortune cookies and the instructions for inserting the paper
inside.
QUESTION—Fae Koppenhaven, Nogins, wanted a recipe
for baking cake in canning jars.
QUESTION Sharon Salvadore, Ringtown, would like a
recipe for farmer's cheese, which is pure white and usually
shaped into a 12-inches long.
QUESTION Rose Diehl, Bloomsburg, wants recipes for
turkey scrapple and turkey balogna.
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 E. Beaver, Ringtown, would like recipes to
cook red beets and its leaves.
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 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 A. Keller, Fisher, W.V., wanted a recipe for
French toast Thanks to Eileen Greenaway, Somerville, N.J.,
for sending several recipes.
Caribbean French Toast
V 4 orange juice
'/«cup whipping cream
2 tablespoons sugar
1 large egg
V 4 teaspoon cinnamon
Dash nutmeg
6 1-inch thick slices French bread
2 tablespoons butter, divided
Powdered sugar
Combine first six ingredients in 9x13x2-inch baking dish.
Place bread slice in mixture; turn slices to coat evenly. Let
stand 5 minutes or until all liquid is absorbed.
Melt 1 tablespoon butter in a large skillet. Add 3 slices bread;
cook over medium heat 3 minutes on each side or until golden
brown. Repeat with remaining slices. Sift powdered sugar over
toast; serve with maple syrup. Serves 3-4.
Overnight French Toast Deluxe
8 slices French bread, V« -inch thick
4 eggs
1 cup milk
1 tablespoon sugar
’/•teaspoon salt
2 tablespoons orange Juice
V 4 teaspoon vanilla
4 tablespoons butter
Powdered sugar mixed with a little cinnamon
Place bread in a 9x13x2-inch baking dish. Combine egg,
milk, salt, sugar, orange juice, and vanilla; beat well. Pour over
bread slices and turn slices to coat evenly. Cover and refrig
erate overnight. Melt butter in large skillet. Saute bread in but
ter on each side until golden brown. Sprinkle with powdered
sugar. Serve immediately. Serves 4.
Cook's
Question
Comer
Easter
(Continued from Pago B 2)
RICE DELIGHT
2 cups white rice
1 onion, minced
4 tablespoons butter
4 cups water
2 teaspoons salt
2 beef bouillon cubes
'A cup seedless raisins
'A cup slivered almonds
1 teaspoon ginger (or to taste)
'A teaspoon cinnmaon (or to
taste)
Saute rice with onion in butter
3-5 minutes. Add water, salt, and
bouillon cubes. Bring to a boil,
cover and reduce heat Cook 20
minutes. Add raisins, almonds,
ginger, and cinnamon. Serve
immediately in heated bowl.
Serves 6-8.
Eileen Greenaway
Somerville, NJ
ANSWER Carolyn Stear, Home, wanted a pancake
recipe that tastes similar to that served by the Perkin’s restaur
ant chain. 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 pan
cakes. Charles Strouse, Perkasie, writes that he agrees Per
kin's pancakes are good, but he suggests she tries a bag of
pancake mix from Golden Barrel made by Good Foods in Hon
ey Brook and sold in many supermarkets.
Thanks to Eileen Greenaway, Somerville, N.J., who writes
that the best substance to use to get pancakes that are a nice
even brown is butter. Here are two recipes she enjoys.
Best Ever Buttermilk Pancakes
I V* cups flour
2 teaspoons sugar
1 teaspoon salt
IV4 teaspoon baking powder
1 teaspoon baking soda
2 eggs, well beaten
2 cups buttermilk
2-4 tablespoons butter, melted
Sift flour before measuring; then resift with sugar, baking
powder and baking soda. Mix eggs with buttermilk. Combine
dry ingredients with liquid ingredients with a few quick strokes;
then add butter. Mix with as few strokes as possible. Batter will
be lumpy. Bake on hot buttered skillet until browned on each
side. Makes about 20 4-inch pancakes.
6 eggs, separated
2 tablespoons sugar
3% cups milk
Vi cup salad oil
3 cups flour
4 teaspoons baking powder
1 teaspoon salt
Beat egg whites until stiff. Beat together yolks, sugar, milk,
and oil. Sift together flour, baking powder, and salt; add to milk
mixture and fold in egg whites. Bake on hot buttered skillet until
browned on both sides. Serves 6.
ANSWER—Concerning Sally Reinaehl's request for mak
ing better bread, M. V. Runkles 111, Parkton, Md., writes that she
has been making her own bread for more than 30 years. You
need to obtain wheat that is high in gluten, which is milled from
hard, red, winter wheat. Some supermarkets carry bread flour,
but she orders it from King Arthur Flour, Norwich, Vermont, and
from Stafford Flour Mills Co. of Hudson, Kan. Another source is
bulk (bod stores.
Thanks to Arvilla Keeny, New Freedom, who writes that the
following recipe produces light and airy bread. She also stres
ses the importance of using western (hard) wheat. Bread
should have just enough (lour that you can handle it without it
sticking to your fingers much. Do not add too much flour.
Enriched White Bread
1 tablespoon shortening
2 tablespoon sugar
2 teaspoon salt
1 tablespoon yeast
6Vi to 6% cups bread flour
2'/«cups lukewarm water
Put shortening, sugar, salt, and water in bowl. Sprinkle yeast
in. Stir yeast into the water. Let dissolve. Add flour. Stir. Knead
until smooth and satiny (about 8 minutes). Or mix on a mixer
with a dough hook. Mix on low, the run on medium a few
minutes. Grease bowl. Cover and let stand until double in bulk.
Punch down. Let rise again until double. Make into 2 large or 3
small loaves. Grease pans and put loaves in them. Let rise until
double. Bake at 350 degrees about 30 minutes.
ROAST LEG OF LAMB CIRAK (EASTER CHEESE)
S-6 pound leg of lamb EGG ROLL
1 clove garlic, slivered 12 eggs
3-4 fresh mint sprigs, finely 1 quart whole milk
chopped 5 /« teaspoon sugar
'A teaspoon salt ’A teaspoon fresh cracked
'A teaspoon pepper pepper
'A teaspoon ground thyme Pinch of salt
1 medium onion, cut into Pour milk into saucepan and
eighths bring to a boil, being carefiil not to
'/, cup dry sherry scorch. Beat eggs slightly. Add
'A cup mint jelly one cup of the boiled milk into
Make several slits in hmh and eggs while mixing. Pour this mix
insert garlic slivers. Combine mint hire back into the remainder of
sprigs, salt, pepper and thyme; rub milk. Add pepper, salt, and sugar,
on roast Layer onion in roasting Stir constantly so mixture will not
pan and place roast on onions, scorch. Cook over low heat for
Insert meat thermometer making about seven minutes,
sure it does not touch bone or fiit Line a one-quart bowl with dou-
Bake at 325 degrees for Me thickness of cheese cloth. Pour
2-254 hours. Combine sherry and mixture into bowl. Gather up ends
mint jelly. Glaze roast with mix- of cheese cloth and squeeze by
hire; bake an additional 30 minutes turning ends. Tie securely with
or until thermometer registers 160 string. Hang and let drain for two
degrees. Let «tand 10 mimitftf hours. Cover with aluminum foil
before carving. Serves 8-10. and place in refrigerator. Will keep
Eileen Greenaway fresh for several days. To serve,
Somerville, NJ slice cheese in half and then into
slices.
German Pancakes
(Turn to Pag* B 11)
’ As part of the Easter dinner, I
serve this as an appetiser on a plat
ter with sliced baked kielbasa,
beets, and horseradish. My child
ren love it and make sure I make it
every Easter. My mother made this
for Easter, as did her mother who
came from Slovakia.
Lee Laverty
Dover, NJ
SWEET AND SOUR
CARROTS
1 pound carrots, diagonally
sliced
1 medium green pepper, cut into
1-inch squares
8-ounce can pineapple chunks
with juice
'A cup sugar
1 tablespoon cornstarch
'A teaspoon salt
2 teaspoons vinegar
2 teaspoons soy sauce
Cook carrots, covered, in small
amount of salted water until ten
der. Add green pepper. Cover and
cook 3 minutes more; drain. Drain
pineapple, reserving juice. Add
water to juice to make ‘A cup liquid
if needed. In saucepan, combine
sugar, cornstarch, and salt Stir in
pineapple liquid, vinegar, and soy.
Cook, stirring until bubbly. Stir in
vegetables and pineapple. Heat
through. Makes a pretty and color
ful dish. Serves 6-8.
Eileen Greenaway
Somerville, NJ
TIPSY SQUIRE
12 ladyfingers
!A cup apricot jam
'A cup sherry
Soft custard recipe
1 cup heavy cream
'A cup toasted, slivered almonds
Split ladyfingers and put
together sandwich fashion with
jam. Arrange in single layr in shal
low dessert dish. Pour sherry slow
ly over ladyfingers and chill at
least one hour. Pour custard over
ladyfingers. Whip cream and
mound on top. Scatter almonds on
cream and chill until ready to
serve. May be made a day ahead.
Soft custard: Scald VA cups
milk in lop of double boiler. Best
together 3 tablespoons sugar, 'A
teaspoon salt, and 4 egg yolks.
Gradually stir in small amount of
hot milk. Stir back into milk and
put over simmering water. Cook,
stirring until mixture thickens and
coats metal spoon. Remove from
heat and add 1 teaspoon vanilla.
Cool then chill before pouring over
ladyfingers.
Eileen Greenaway
Somerville, NJf