BS-Uncaster Farming, Saturday. May 23, 1998
If you are looking fora recipe but can't find It, send your
recipe request to Lou Ann Good, Cook’s Question Corner,
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 £> the
same request, and cannot print each one.
Answers to recipe requests should be sent to the same
address.
QUESTION Richard Kophazy would like a recipe for pot
pie beef soup, made with homemade dough to which soup is
added. He also wants a recipe for pineapple upside down cake
and another for cinnamon breakfast cake, which was called
cinnamon flop cake years ago.
QUESTION G. Benner would like a recipe for corn chips
and other recipes using corn meal.
QUESTION Laura Smith, York, would like a recipe for
baked carrots.
QUESTION—Karen Kinnaine, Shartlesville, wants a recipe
for no-fail fudge made with cocoa. She also wants a recipe for
Dutch apple cake, a 1950 s recipe from the Gold Medal Flour
sack.
QUESTION Eunice Wenger, Mifflintown, wants a recipe
for apple pancake, which is baked in a 9x13-inch pan.
QUESTION —Betty Groff, Leola, would like a recipe for rai
sin sponge pie.
QUESTION —Ruth Erb, Beavertown, would like a recipe for
homemade poppy seed salad dressing.
QUESTION Michele Powlison, writes that coming from
New England, she misses the pickled tripe found in that area. It
is one of her favorite foods and she misses it. Does anyone
have a recipe to make pickled tripe like that found in New
England?
QUESTION L. Martin, Myerstown, is looking for a red
beet jelly recipe that is light in color and tastes like a fruit flavor.
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 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
a recipe for sweet and sour meatloaf that they serve at the
Shady Maple Restaurant.
QUESTION A reader would like to see more recipes for
soft Dutch handrolled pretzels, for bagels, and for the brezel.
QUESTION Dawn Krenner, Bloomingburg, N.Y., wants
Hungarian recipes for entrees, sides, breads, desserts, etc.
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 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 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 Joyce Shoemaker, Mount Joy, wanted a
recipe for refrigerator pickles. Thanks to Carol Hoffman, Mid
dleburg, for sending a recipe.
Refrigerator Pickles
3 quarts thinly sliced cucumbers
1 green or 3 small hot peppers, chopped fine
4-ounce jar pimento
1 clove garlic (chopped fine)
Place into 1 gallon jars, then mix together the following brine:
3 cups sugar
2 cups vinegar
'/«cup salt
1 teaspoon celery seed
Heat until sugar is dissolved. Let cool and pour over veget
able mixture.
Pickles are ready to eat within a few hours. As vegetables
are used simply continue to add more vegetables to jar with the
mix in it. Keep refrigerated.
ANSWER Mrs. Ray Seidel, Lenhartsville, wanted a
recipe for Easter candy made with molasses and coconut and
dipped in chocolate. Thanks to Anna Martin, Denver, for send
ing a recipe.
4 cups sugar
1 cup molasses
1 cup cold water
4 beaten egg whites
1 package coconut
1 teaspoon vanilla
1 box Baker’s German chocolate
Vt block paraffin wax
/ C ° ok J^ a '' water > molasses until it forms a hard ball
(not brittle) when dropped in cold water. Pour hot mixture into
beaten egg whites and beat until you can shape the mixture
Md vanilla and coconut and blend well. Shape into eggs. Melt
the chocolate and paraffin wax in double boiler. Dip eggs in
chocolate (toothpicks work well for dipping). Cool on wire rack
or wax paper and chill.
ANSWER L. Martin, Dalmatia, asked if most cake
recipes can be used for baking in a jar. Susan Harris, Lexing
ton, VA, also wanted a recipe for fruit cake in the jar. Thanks to
Nancy Wiker, Lancaster Extension consumer science agent,
for sending recipes that have been tested by Penn State. She
said that ingredients should not be changed.
Canned Pumpkin Bread
S'/s cups flour
2% cups sugar
2 cups pumpkin
% cup shortening
% cup chopped nuts (optional)
% cup water
4 eggs
2 teaspoons baking soda
VA teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground nutmeg
'A teaspoon baking powder
Yield: 8 wide-mouth pint canning jars.
Cream shortening and sugar. Beat in eggs, pumpkin, and
water. Sift together flour, baking powder, soda, salt, and spices
and beat into the pumpkin mixture. Add chopped nuts if
desired.
Fill clean greased wide-mouth pint jars half full with prepared
batter. Bake open jars about 60 minutes in an oven for 325
degrees. When done, quickly remove one hot jar at a time and
clean its sealing edge—immediately apply and firmly tighten a
two-piece wide-mouth canning lid. The lid will form a vacuum
seal as the jar cooks. Jars of cooled bread may be stored with
other canned foods or placed in the freezer. The bread is safe
to eat as long as jars remaing vacuum sealed and free of mold
growth.
Canned Applesauce Cake
% cup shortening
3V) cups sugar
4 large eggs
2 cups applesauce
I'A cups raisins (optional)
% cup chopped nuts (optional)
Z'/s cups flour
Vi teaspoon baking powder
2 teaspoons baking soda
VA teaspoons salt
1 teaspoon cinnamon
1 teaspoon ground cloves
8 wide-mouth pint canning jars
Cream shortening with sugar. Beat in eggs and applesauce.
Sift together flour, baking powder, and soda, salt, and spices;
blend into applesauce mixture. Add and mix chopped nuts and
raisins if desired.
Fill clean, greased or oiled wide-mouth pint jars half-full with
prepared batter. Bake open jars about 60 minutes in an oven at
325 degrees. When done, quickly remove one hot jar at a time
and clean its sealing edge. Immediately apply and firmly tight
en a two-piece, widemouth canning lid. The lid will form a vac
uum seal as the jar cools. Jars of cooled cake may be stored
with other canned foods or placed in a freezer. The cake is safe
to eat as long as jars remain vacuum sealed and free of mold
growth
Easter Eggs
Picnic
(Continued from Pago B 2)
LEMON STRAWBERRY
PUNCH
VA cups fresh strawberries
'A cup granulated sugar
3 cans frozen lemonade, mixed
as directed
1 quart gingerale
1 block ice
Wash, hull, and crush strawber
ries, mix with sugar and let stand
30 minutes. Blend into the recon
stituted lemonade. Just before
serving, add the gingerale and ice.
Makes 16-20 servings.
GRILLED CHICKEN
AND PROVOLONE PANINI
4 chicken breast halves, bone
less, skinless
2 tablespoons butter, melted
2 teaspoons fresh sage, chopped
2 teaspoons fresh rosemary,
chopped
Salt and pepper to taste
4 crusty rolls
'/jcup balsamic vinaigrette
dressing
2 cups arugula, washed and
dried
8 pieces pioscuitto, thinly sliced
8 pieces provolone, thinly sliced
Brush chicken breasts lightly
with melted butter. Combine sage
and rosemary and sprinkle on both
sides of chicken. Season with
freshly ground salt and pepper.
Grill chicken breasts over charcoal
grill in stovetop grill pan or under
broiler until firm to the touch.
Transfer to plate and let cool
'approximately 10 minutes.
Slice rolls in half. Sprinkle bot
tom of each roll with vinaigrette.
Divide arugula among the four
rolls. Layer 2 slices, about 'A -inch
thick and place on top of cheese.
Drizzle more vinaigrette" over
chicken. Place top or toll on and
press down gendy so sandwich
stays together. Tightly wrap each
sandwich in plastic wrap and
refrigerate until serving time.
' Makes 4 sandwiches. Calories
595, 30 g fat, 31 carb.
Am. Dairy Association
BARBECUE
CHUCKWAGON TURNOV
ERS
Meat filling;
1 pound ground beef
'A cup chopped onion
54 cup chopped peppers
Vi cup shredded Swiss cheese
1 egg, beaten
'/ teaspoon tabasco
1 teaspoon salt
'/ teaspoon pepper
2 tablespoons snipped parsley
Pastry:
2 cups flour
1 teaspoon salt
Kcup plus 2 tablespoons
shortening
4-5 tablespoons cold water
B-B-Q:
'/a cup ketchup
1 tablespoon mustard
1 tablespoon brown sugar
l'/a tablespoon lemon juice
Biown meat and pepper and
onions. Remove from heat, cool
slightly. Stir in remaining meat
ingredients. Set aside. Mix flour
and salt, cut in shortening.
Sprinkle in water. Divide dough in
half. Roll each into 10-inch circle
on floured surface. Place I’A cups
meat filling on half of each circle.
Fold pastry over and seal edges
securely. Prick a few times with
fork. Place on ungreased cookie
sheet. Bake at 425 degrees for
20-25 minutes. Brush top of pastry
a few times with barbecue sauce
when baking and again just before
serving them. Delicious!
B. Light
Lebanon