88-Lancaster Farming, Saturday, April 18,199 fl If 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 Dawn Krenner, Btoomingburg, N.Y., wants Hungarian recipes for entrees, sides, breads, desserts, etc. QUESTION —Cindy Pudliner, New Florence, is looking for a recipe for porcupine balls that taste like her grandmother used to make. She believes they contained ground pork, may be simmered in beef broth and it had a mustard sauce that went over them. QUESTION Madeline Van Leuven, Mantura, N.J., is a cake baker and has lots of requests for diet cakes. She would like a recipe for a good moist yellow cake and one for chocolate that is suitable for people on diets. QUESTION —A reader would like a recipe for apple pie fill ing made withy corn starch, sugar, and cinnamon. She also would like a recipe for raisin sauce to pour over ham. QUESTION —Grace McLenithan, Cambridge, N.Y., wants a recipe to make ‘swishal,* that she thinks includes cider vine gar and molasses. QUESTION—N.E. Koons, Lebanon, would like a recipe for fortune cookies and the instructions for inserting the paper inside. QUESTION Fae Koppenhaven, Hegins, 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 Thanks to Pauline Hess, Lancaster, for sending the following recipe requested by A. Keller. Pauline writes that this was her grandchildren’s favorite lunch when they were little. 1 cup sifted flour % cup sugar I'A teaspoons baking powder Vi teaspoon salt % teaspoon cinnamon 1 cup milk 1 beaten egg 8 slices of white bread Sift together dry ingredients. Blend milk and egg. Add to flour mixture and beat until smooth. Dip bread slices into batter, turning to coat sides evenly. Fry in greased skillet until golden brown on both sides. Serve hot. Question Puffy French Toast Cook's Comer Get Cracking (Continued from Pago M) EASY EGG SALAD 4 hard cooked eggs 2-4 tablespoons mayonaise Salt and pepper to taste In a medium mixing bowl, mash hard cooked eggs with a fork. Mix in mayonnaise, salt and pepper. Cover and refrigerate until ready to serve. Makes 2 sandwiches or 2 servings. Variations: Serve with lettuce and tomato. Serve with bacon strips. Mix in 2 tablespoons finely chopped olives, stuffed green or ripe. Mix in dash of chili sauce. Mix in pickles, olives, and chili sauce. Mix in 3 strips bacon, fried crisp and crumbled to bits. Mix in 1-2 tablespoons finely diced red or green pepper. Mix in 1-2 tablespoon finely chopped ham. Mix in 14 cup finely diced celery. Mix in V* cup finely diced cucumbers. Mix in bacon bits, celery, and cucumbers. Thanks to Kathryn Martin, Quarryville for sending in the fol lowing recipes. Rlcotta-Stuffed French Toast 1 loaf Italian bread 1 cup ricotta cheese 4 eggs V 4 cup light cream or milk 1 tablespoon vanilla Vi teaspoon nutmeg Vi teaspoon cinnamon 1 tablespoon butter Confectioners’ sugar Maple syrup Slice bread into 24 thin slices. Spread 12 slices with ricotta cheese; top with remaining slices. Beat eggs, cream, vanilla, nutmeg, and cinnamon together. Dip each sandwich into egg mixture. In skillet, melt 1 tablespoon butter. Grill sandwiches slowly until golden brown. Turn and grill other side. Dust with confectioners' sugar. Serve with syrup. Oven French Toast With Nut Topping 1 loaf French bread, cut into 1-inch slices 8 large eggs 2 cups milk 2 cups half and half 2 teaspoons vanilla Vt teaspoon nutmeg 'A teaspoon cinnamon 'A teaspoon mace Topping: y« cup butter, softened 1 % cups brown sugar 3 tablespoons dark corn syrup IV% cups coarsely chopped pecans Walnuts and hickory nuts Heavily butter 13x9x2-inch baking pan. Fill pan wiht bread slices to within Vi -inch of top. Set aside. In blender, mix eggs, milk, half and half, vanilla and spices. Pour mixture over bread slices. Refrigerate, covered, overnight. Make topping by com bining all ingredients. Set aside until baking time. Spread top ping over toast. Bake at 350 degrees for 50 minutes until puffed and golden. (Shield top with foil if it browns too quickly). Crumb-Topped Baked French Toast 2 eggs, well beaten '/s cup milk 'A teaspoon salt 14 teaspoon vanilla 6 slices bread (thick) 1 cup com flake crumbs V* cup butter, melted Combine eggs, milk, salt and vanilla. Mix well. Dip bread slices into egg mixture. Coat both sides with com flake crumbs. Place on well greased cookie sheet. Drizzle melted butter over bread. Bake at 450 degrees for 10 minutes. Thanks to Doris Dibert, Everett, for the following French Toast 2 eggs 1 cup milk 2 tablespoons sugar V* teaspoon salt V* teaspoon nutmeg 12 slices day-old bread Beat eggs, add all other ingredients and mix well. Place in shallow dish. Dip bread into egg mixture, turning to moisten both sides. Brown both sides in butter on hot griddle or skillet. Serve hot with syrup, jelly, honey, or sprinkling of confection ers' sugar. Serves 4. Mix in % teaspoon dried mustard. Stuff a medium tomato with egg salad and serve on lettuce leaves. B. Light Lebanon AVOCADO EGG SALAD 2 tablespoons mayonnaise 2 tablespoons dairy sour cream 1 tablespoon lemon juice 14 teaspoon salt 14 teaspoon liquid hot pepper seasoning 2 avocados, peeled, chopped 6 hard-cooked eggs, chopped 1 cup chopped tomatoes 14 cup chopped red onion 14 cup snipped fresh parsley or cilantro Spinach leaves, optional In medium bowl, stir together mayonnaise, sour cream, lemon juice, salt, and seasoning until well blended. Toss lightly with remain ing ingredients except spinach leaves until evenly coated with dressing. Cover and chill to blend flavors. Serve on spinach leaves, if desired. (Turn to Pago B 9) HAM, EGG AND RICE SALAD 2 cufcs cooked rice, cooled 6 hard cooked eggs, diced 1 cup diced cooked ham 3 tablespoons chopped green peppers 1 tablespoon minced onion 54 cup mayonnaise V* teaspoon salt 'A teaspoon pepper ‘A teaspoon prepared mustard A cup grated Swiss cheese In a large mixing bowl, combine rice, eggs, ham, peppers, and onions. Mix thoroughly. In a small dish, combine mayonnaise, salt, pepper, and mustaid. Stir into the rice mixture. Toss lightly with cheese. Cover and refrigerate until ready to serve. Yields 5 to 6 servings. SPINACH, EGG AND NEW POTATO SALAD Serves 24 Dressing: ‘A cup Grated Parmesan cheese 3'Acups dive oil 2'A cups white wine vinegar l A cup fresh parsley, chopped Salt to taste White pepper to taste 12 to 14 bunches fresh spinach 8 pounds small new potatoes 1 pound red onion, slivered 48 hard-cooked eggs, peeled 48 slices bacon, cooked crisp, crumbled 3 cups broken walnuts Prepare dressing. Whisk together cheese, oil, vinegar, pars ley, salt and pepper. Chill until ready to serve. Wash spinach; trim ends. Steam potatoes in skins just until tender. Slice into / -inch slices. Egg Board Marinate potato slices and onions in dressing S minutes; remove. Reserve dressing. Separate whiles and yolks, rice whites and yolks. Assemble salads: Layer 9-inch plate with spinach, arranging lar ger leaves with tips outwards tow ard edge of plate. Fill center with broken, smaller leaves. Arrange 3-ounces potato slices over spinach. Do not cover tips of spinach. Sprinkle with 'A cup bacon, 2 tablespoons onion slivers, and 2 tablespoons walnuts. Use approximately 3-ounces egg whites to form a 2-inch solid circle in the center of {date. Sur round with a ring of need egg yolk. Drizzle spinach with 2 to 3 tablespoons dressing or serve dressing on side. EGG SALAD ITALIA l A cup bottled reduced-fiat Ita lian dressing 'A teaspoon oregano leaves, crushed V* teaspoon garlic powder 8 ounces spiral pasta or elbow macaroni, cooked, drained 2 cups sliced zucchini 114 cups sliced fresh mushrooms > 'A cup chopped red onion i 4 hard-cooked eggs, wedged j In large bowl, stir together dressing, oregano, and garlic pow der until well blended. Stir in pas ta, zucchini, mushrooms, and onion until evenly coated with dressing. Cover and chill to blend flavors. Just before serving, gently toss with eggs until evenly coated with dressing. Betty Light Lebanon Am. Egg Board
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