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