Bft-LancMter Farming, Saturday, May 2, 1998
If you art looking for a recipe but can’t find It, sand 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 BASE. 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.
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—Mrs. H. Leppert would like a recipe for Apple
Butter Pigs. Her grandmother baked them over 70 years ago
when she was a small child. She doesn't know the ingredients,
but remembers it was made from bread or pie dough, rolled
out, spread with apple butter, rolled up, and baked.
QUESTION Mrs. H. Leppert would like a recipe for Hot
Milk Sponge Cake.
QUESTION Karen Moyer, Portage, wants a recipe for
cherry pie filling made in a jar. She asks if frozen cherries could
be used instead of fresh.
QUESTION Kathleen Hampford, Pottsville, is looking for
an Oreo cookie pudding recipe that tastes like that served at
Shady Maple Restaurant in Morgantown. She would also like
the recipe for the sweet and sour meatloaf that they serve at the
restaurant.
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 tor baking in ajar. Are there certain adap
tations necessary?
QUESTION Dawn Krenner, Bloomingburg, N.Y., wants
Hungarian recipes tor 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—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 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.
Cook's
Question
Comer
Fish
(Continued from Pago B 8)
SAUTEED RANIBOW TROUT
WITH WILD MUSHROOMS
1 tablespoon olive oil
1 cup chopped shallots
1 cup sliced button mushrooms
1 cup small whole oyster
mushrooms
'/* cup light soy sauce
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.
ANSWER —Mabel Shenk, Lititz, sends this recipe for Stacy
Holmes, who asked for a homemade cheese recipe.
2 quarts goat or cow milk
1 pint thick milk or buttermilk or whole milk with 2 tables
poons apple cider vinegar added
Stir well, and add:
4 eggs, beaten
Beat well. Add to hot milk when it comes to a boil. The curds
will separate. Put into strainer to drain.
We enjoy eating with molasses when cold.
Here’s another recipe from Sue Whitcome, Panama, N.Y.,
who writes that she makes it year-round. The cheese is an acid
and not a rennet cheese so it does not melt. That’s why you can
fry it or cube it for casserole. You need a 5-quart stainless or
enamel pot to make the cheese.
1 gallon goat milk
V* cup lemon juice or vinegar
Pour milk in pot, bring to a boil being careful not to scorch the
milk. (Does not need to be a rolling boil). Slowly stir in lemon
juice or vinegar. Curds quickly develop. Sometimes you need
to add a few more tablespoons of lemon juice.
Strain through colander lined with cheesecloth in a clean
5-gallon bucket. The whey made into ■wheyakte” by adding
more lemon juice and sugar to taste. Makes a good drink when
cold. \
The curds can be salted to taste, about % teaspoon and
slowly stirred in. This is the time you can also add different
spices or herbs, about 3 tablespoons onion powder (or less to
taste). Mix well and hang in cheesecloth until it stops dripping,
about 2-4 hours.
This makes a nice cheese for slicing or to use in casseroles. We
like to fry it until golden brown on both odes over medium heat in a
skillet.
You can also use it as a dry ricotta cheese for lasagna. Or add
cream for cottage cheese, by crumbling with afork in colander while
still warm, and fork it every so often until it cools. It works great in
lasagna or on a salad.
This cheesefreezes well. You can substitutefrozen milk or canned
goats milk. The cheese will last for up tofour weeks in refrigerator or
freeze it.
One gallon of milk makes about 1 pound of cheese. You can halfor
double it. Whatever you do, you can't go wrong with it.
You can add die following herbs and spices to taste, if desired:
Black pepper, red pepper, caraway seeds, dill weed, onion powder,
garlic powder, chives, basil, parsley, oregano, thyme.
Make a peanut butter spread by combining:
‘A cup ricotta cheese
‘A cup peanut butter
'A teaspoon cinnamon
Make a sandwich spread by combining the ricotta cheese with
mayonnaise, pickle relish, and salt and pepper to taste.
ANSWER A reader wanted a recipe for apple pie filling.
Thanks to Jean Wissler for sending a recipe that she received
from an elderly lady in 1981. Thanks to Karen Moyer, Portage,
for sending a recipe that is the same as Jean's only worded a
bit differently.
Peel and slice apples. Fill jars tightly. Cover with syrup. Pro
cess 20-30 minutes in water bath. Makes 28 cups or 7 quarts
filling.
Syrup:
4Vi cups granulated sugar
1 cup cornstarch
2 teaspoons cinnamon
'/« teaspoon nutmeg
1 teaspoon salt
10 cups water
Cook until thick and bubbly. Add 3 tablespoons lemon juice.
Best made with summer Rambo apples.
To make pie, put into unbaked pie shell and cover with
dough or crumbs. Bake at4oo degrees forss-60 minutes. Cov
er edges with foil.
'/ cup dry sherry
/ cup water
Ground pepper to taste
Boneless rainbow trout fillets,
butterflied
In large non-stick skillet, com
bine olive oil and shallots; cook
covered over medium heat until
translucent Add mushrooms; con
tinue cooking covered until soft
Stir in soy sauce, sherry, and
Homemade Cheese
Farm Cheese
Apples In A Jar
(Turn to Pag* BO)
water; simmer one minute.
Remove from heat to a glass con
tainer; season with pepper. Cover
to keep warm. Raise heat to high;
brush skillet lightly with oil. Saute
trout flesh-side down 2 minutes.
Gently him trout; cook 2 minutes
more, or just until trout is opaque
in center. Serve immediately with
mushroom sauce. Makes 4
savings.
Clear Springs Foods
CLAM CHOWDER
'A pound butter
1 onion, minced fine
1 stalk celery, minced fine
2 cans clams, diced
2 bottles clam juice
2 large potatoes, diced
Salt and pepper to taste
1 quart half and half
Dash tabasco sauce
Saute onion and celery in butter.
Add potatoes and clam juice. Cov
er and cook over medium heat
about 20 minutes until potatoes are
soft. With the back of spoon, mash
some of the potatoes. Add clams
and half and half, bring to boiling
point but do not let boil. Add salt
(you probably won’t need any
because clam juice is salty), pep
per, and dash tabasco. Serve with
oyster crackers.
This is an authentic recipe from
Maine.
Anne Wiegle
BAKED FISH
1 pound fish filets or steaks,
such as cod, halibut, ocean catfish,
or whiting, cut into saving size
pieces
2 tablespoons comment
2 tablespoons flour
teaspoon paprika
Salt and pepper
1 tablespoon oil
1 tablespoon grated parmesan
cheese
Pat fish dry with paper towels.
Combine comtneal, flour, paprika,
and dash each salt and pepper in
fiat dish. Place oil in baking dish;
heat in 423 degree oven 1 minute.
Dredge fish in commeal mixture;
shake off excess. Place in baking
dish and turn to coat with oil.
Arrange fish pieces 1-inch apart
Sprinkle with parmesan cheese.
Bake at 423 degrees, allowing 10
minutes per inch thickness mea
sured at its thickest part or until
fish flakes when tested with fork.
Serve with your choice of sauce.
Makes about 4 servings.
Jersey Fresh
SAUTEED FISH
1 pound fish filets, less than
'/ -inch thick, such as flounder,
lemon sole, or sea trout
Salt and pepper
Flour
1 tablespoon butter
1 tablespoon olive oil
Chopped parsley or dill
(optional)
Lemon wedges for garnish
Pat fish dry with paper towels.
Season lightly with salt and pep
per. Coat fish with flour, shake off
excess. In wide skillet, heat butter
and oil on medium-high heat until
it foams. Add fish without crowd
ing. Cook until lightly browned,
about 2 minutes. Turn carefully
and brown on second side. Fish is
cooked when it begins to flake
when tested with fork at its thickest
point. Transfer to heated platter.
Keep warm until all fish is cooked.
Sprinkle with parsley or dill and
serve immediately. Serve with
lemon wedges or dill cucumber
sauce. Makes about 4 servings.