88-Lancaster Farming, Saturday, April 25, 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
ansvlrer 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.
ATTENTION Surprise your mother, wife or grandmother
by sending one of her recipes to be included in a special tribute
to mothers in the May 9th issue. Include a few sentences about
her and a picture if you have one. Make sure that you include
your name. Your complete address must be included if you
want the picture returned. Submissions must be received in our
office by may 4 to be included. Send the information to Lancas
ter Farming’s Mothers’ Day Tribute. Attention Lou Ann Good,
P.O. Box 609, Ephrata, PA 17522.
QUESTION A reader would like to see more recipes for
soft Dutch handrolled pretzels, for bagels, and for the brezel.
QUESTION Tiffany Lebo would like to find a recipe for
doughnuts made with buttermilk.
QUESTION L. Martin, Dalmatia, wants a recipe for mak
ing tartar sauce.
QUESTION L. Martin, Dalmatia, asks if most cake
recipes can be used for baking in ajar. Are there certain adap
tations necessary?
QUESTION Dawn Krenner, Bloomingburg, 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 tor inserting tne paper
inside.
QUESTION—Fae Koppenhaven, Hegins, wanted a recipe
for baking cake in canning jars.
QUESTION Rose Diehl, Bloomsburg, wants recipes for
turkey scrapple and turkey bologna.
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 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.
Cook's
Question
Comer
ANSWER—Here's another spinach recipe for Bonita Mar
tin, Lebanon. Thanks to L. Martin, Dalmatia, for sending it.
Savory Spinach
2 pounds fresh spinach or 18-ounces frozen
'A cup milk
1 tablespoon flour
5 slices bacon
V 4 teaspoon rosemary, crumbled
% teaspoon nutmeg
Vi teaspoon salt
1 chicken bouillon cube, welt mashed
Cook spinach sto 10 minutes until tender. Drain well. Shake
together milk and flour in a batter shaker. Stir batter into spi
nach until thickened. Fry bacon until crisp. Drain, crumble and
add. Stir in remaining ingredients until blended.
ANSWER Stacy Holmes, Peach Bottom, requested a
recipe for making homemade cheese out of goat’s milk. She
also wanted recipes, other than yogurt, for using goat’s milk.
Thanks to Pam Green, Woodstock, Va., for sending recipes.
Pam recommends two recipe books that she often uses:
“Goats Produce Tool,” which has great recipes for a super
easy mozzarella cheese as well as other items made of goat
milk, and ‘Cheesemaking Made Easy,” great stirred curd Ched
dar! Both can be ordered from the Hoegger Supply Co.
(1 -800-221 -4628) in Fayetteville, GA. Cheesemaking supplies
can also be ordered through them.
5 quarts whole goat milk
% cup cultured buttermilk
2 tablespoons diluted Rennet (dilution is 3 drops liquid
rennet into Vi cup cool water)
Warm milk to 80 degrees. Stir in buttermilk, mix well, and
add 2 tablespoons diluted rennet mixture. Stir well and cover.
Let set at room temperature for 8-12 hours. The cheese is
ready to drain when it looks like thickened yogurt. It sometimes
will have a thin layer of whey floating on the top. Line a large
bowl or colander with cheesecloth and scoop cheese into the
cloth. Tie cloth and hang the cheese to drain for 6-8 hours.
When the bag of curds has stopped dripping, the cheese
should be the consistency of cream cheese. Use as desired
great seasoned with herbs or spices. Freezes well plain.
Makes V/t to 2-pounds cheese.
Here’a a good seasoning mix to use with this type of cheese:
Western Ranch Seasoning Mix
2 tablespoons seasoned salt
2 tablespoons parsley flakes
1 teaspoon garlic powder
1 teaspoon black pepper
Vz teaspoon onion powder
Mix seasonings in ajar with a tight fitting lid. Shake well. Use
to season soft cheese as desired.
ANSWER—Sharon Salvadore, Ringtown, wanted a recipe
for farmer’s cheese, which is pure white and usually shaped
into a 12-inch cylinder shape. Thanks to a Dallas reader for
writing that cheese recipes and procedures have been printed
by the Federal's Government Cheese School for tax payers to
learn the process right. The reader suggests Sharon go to her
local library and request F.D.R.'s Set. Code of Federal Regula
tions and read the following: Milk Part 131 Subpart A, B,
131-110 through 131 -206 Cheese’s 131 Subpart A.D. 133-102
through 131-196. 133-155 mozzarella cheese scamorza
cheese. 156 low moisture, 157, part skim, 158 low moisture
part skim, 181 provolone cheese, etc.
ANSWER Joanne Blokzeyl, Red Lion, sent this recipe,
which had been requested by a reader.
Peanut Butter Chiffon Pie
Crust:
1 box graham cracker crumbs
Prepare crust as directed on graham cracker box, but do not
bake. Set in refrigerator to set.
Filling:
8 ounces cream cheese
V* cup powdered sugar
2 tablespoons milk
Beat together with milk until smooth (may need to add a bit
more milk)
Add:
V 6 cup peanut butter
Beat again until smooth.
Add:
Fold in 16-ounce container of whipped cream topping. Pour
into pie crust and refrigerate until set.
ANSWER Recipes for French toast keep coming. Many
are the same or similar to those already printed, but here is one
from Leona Hartzler, Burlington, W.V. for A. Keller.
Baked French Toast
'/* stick butter
V 4 cup brown sugar
Cinnamon
6 pieces bread
6 eggs, beaten
1 cup milk
Dash salt
Melt butter in bottom of 9x13-inch pan. Sprinkle brown sugar
and cinnamon on top, lay bread in pan. Pour remaining ingre
dients on top, refrigerate overnight. Bake at 350 degress for 45
minutes. Serve with syrup.
Soft Goat Cheese
Lancaster
Society 14
The Farm Women Society #l4
met on Jan. 21 at the home of Ruth
Krcider for a time-out on a bleak
winter day. Members enjoyed
much pleasant chatter while pre
paring 55 pads for the Office of
the Aging.
Lunch break was hosted by
Helen Herr and Clara Rohrer.
New officers beginning a term
are: president, Polly Stoltzfus;
vice president, Gladys Esben
shade; and treasurer, Janet Lea
man. Continuing as secretary is
Mary Louise Landis. Response to
Roll Call “What you do when you
are snowed in?” almost made
members wish for just such a day.
Members became better ac
quainted with newest member,
Jean Groff as she shared her life
story.
Lunch of soup, salad, and des
sert included a business meeting;
and Bingo on Feb. 11 at Mill
Stream Mottor Lodge. The Socie
ty voted to present a check of $3O
to the Farm and Home Center to
help with expenses of its renova
tion project
Since Society #l4 has members
residing at Landis Homes, the
March 11 meeting was held in the
Harvest View Bldg. Alma Barge,
Anna Marie Groff, and Arlene El
bens hade were the hostesses who
prepared refreshments.
Members were honored to have
as guest speaker Catherine
Lcatherman, a former missionary
and now a resident at the home.
Her inspiring talk recounted her
experiences and praise to the Lon)
for all He has done for her. One
profound statement, “What we
have and what we do does not
make us superior to others.”
Hostesses Caroline-Stoltzfus
and Mary Louise Landis served at
the April 8 meeting in the homeo
Mildred Heir. Christ Home will be
receiving 43 non-perishable food
items from the members of Socie
ty #l4. Featured speaker was
Brandy Carson from the staff of
Lancaster Unit of die Americas
Cancer Society. Nutrition and
staying active have much to do for
the prevention of cancer and stay
ing healthy in general. She had
numerous informative hand-outs
to help guide us to proper food in
take. She also stressed die import
ance of mammograms for early
detection of breast cancer. Ms.
Carson is available to answer
questions or help arrange for
mamma grams.
All Societies of Farm Women
throughout the state will meet on
May 12 for the Spring Rally at the
Riveredge Restaurant in Reading,
Berks County.