88-Lancaster Farming, Saturday, July 4, 1998
If you are looking for a recipe but can’t find it, send your
recipe request to Lou Ann Good, Cook's Question Corner,
In care of Lancaster Fanning, 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—A reader from Finger Lakes, N.Y., would like
a recipe to can together sliced onions and green bell peppers
(not pickled). Also, she has heard that hot peppers can be
stored in an unsealed jar on the counter covered with oil to use
as needed and then use the flavored oil afterwards. Can any
one verify that the hot peppers will not spoil?
QUESTION A New York reader would like recipes to
make condiments (ketchup, mustard, relish, etc.) and sauces
such as steak, barbecue, and chili sauces.
QUESTION A reader would like to know how to make
your own baking powder, cake flour, etc.
QUESTION Cindy Barta, N. Jackson, Ohio, writes that
she made quince jelly last fall. It was her first attempt at making
jelly. Some of the jelly turned out fine and jelled nicely. But one
batch did not gel. She had read that quince has natural pectin
and did not use any pectin in the recipe, which did not call for
any. She would appreciate any help or recipe that will make this
type of jelly jel.
QUESTION A Snyder County reader would like a recipe
for white chocolate mousse cake.
QUESTION E. Beaver, Ringtown, wants to know if fresh
asparagus is better frozen or canned. She would like tips on
how to freeze and can asparagus.
QUESTION A faithful reader would like a recipe for a
sauce to make stir fry.
QUESTION Marian Harman, Hughesville, would like a
recipe for cherry pig, which she thinks is made with bread
dough and fresh cherries.
QUESTION Elaine Fyock, Windber, writes that a recipe
for oven pickles processed in the oven at a low temperature
and left set overnight appeared in this column last year. She
mislaid the recipe and would like it. Did anyone clip it out?
Please send it in.
QUESTION Doris Bobb, Muncy, would like a recipe that
had appeared in this paper last year for rhubarb peach jam. Did
anyone clip the recipe to which she is referring?
QUESTION A reader is looking for recipes to use frozen
or home canned plums.
QUESTION—Betty Groff, Leola, would like a recipe for rai
sin sponge pie.
QUESTION A reader wants a recipe for the brezel.
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.
ANSWER Michele Powlison wanted a recipe to make
pickled tripe like that found in New England? Thanks to Sandy
Sheffer, Glen Rock, for the following.
For 1 fresh beef tripe:
Vi gallon vinegar
1 cup brown sugar
1 tablespoon salt
Vi teaspoon pepper
1 teaspoon celery seed
Put all together in jar and refrigerate
Fried Tripe
Roll pieces of tripe in cornmeal and fry in 2 tablespoons of
hot lard until nicely browned. Cover with sweet milk and let boil
until a nice gravy is made.
Cook's
Question
Comer
Pickled Tripe
ANSWER Valerie Miller, Honesdale, wanted a recipe for
pork roll. Thanks to Shirley J. Smith, Linden, for sending a
recipe.
2 pounds ground pork sausage
1 package taco mix
2 Robin Hood pizza dough mixes
4-ounces shredded mozzarella cheese
Oregano and hot peppers
Brown sausage; drain grease. Add taco mix and water
according to package directions. Simmer 30 minutes. Drain
and cool. Make pizza dough mixes and roll out. Spread with
cooled sausage and cheese. Sprinkle with oregano and hot
peppers. Roll up like jelly roll. Bake at 375 degrees for 15 to 20
minutes. Grease well with oil before baking. Butter top while
hot after baking. Makes two rolls.
ANSWER—G. Benner wanted a recipe to make corn chips.
Thanks to a reader from Finger Lakes Region in New York for
sending a recipe.
'A cup milk
2 tablespoons shortening, melted and cooled
Dash Tabasco
1 cup corn meal
'A cup flour
'A teaspoon salt
% teaspoon baking soda
Dash paprika
Salt for sprinkling
IVt tablespoons butter, melted and cooled
Combine milk, shortening, and Tabasco: blend well and set
aside. In a mixing bowl, stir together cornmeal, flour, salt, soda,
and paprika. Make a well in the center and pour the milk mix
ture into the well. Stir until dough forms a ball. Knead dough on
a floured surface for 8-10 minutes or until smooth. Pinch off
pieces of dough and roll them into small marble-size balls bare
ly an inch across. Flatten each ball and roll it out paper thin with
a rolling pin or repeatedly slap it from one palm to the other.
Place on an ungreased cookie sheet and sprinkle with salt to
taste. Bake at 350 degrees for 8-10 minutes or until golden. As
soon as you remove from the oven, brush lightly with the
melted butter.
Makes 2 dozen.
ANSWER—Karen Kinnaine, Shartlesville, wanted a recipe
for no-fail fudge made with cocoa. Thanks to Eileen Greena
way, Somerville, N. J., for sending this recipe that she has been
making since 1943 and it hasn’t failed her yet.
Old-Fashioned Cocoa Fudge
% cups cocoa
3 cups sugar
Vi teaspoon salt
IVi cups whole milk
Vi cup butter
1 teaspoon vanilla
1 jar marshmallow cream
IV4 -2 cups chopped pecans (optional)
Combine dry ingredients. Add milk and cook to soft ball
stage (240 degrees), stirring constantly on low heat. Remove
from heat and add remaining ingredients but do not stir. Let
cool to lukewarm. Beat until it loses its gloss or begins to thick
en. Pour into a well-buttered 9x13-inch pan. Cut into 1-inch
squares. It can actually be cut while still warm.
Thanks to Josephine Matenus, Dallas, for sending this
recipe.
Aunt Josle’s Fudge
2 cups sugar
1 cup brown sugar
4 tablespoons cocoa
% cup butter
Vt cup milk
'A cup evaporated milk
Pinch salt
1 teaspoon vanilla
1 cup nuts
Combine first seven ingredients in heavy sauce pan. Cook
slowly to soft-ball stage. Remove from heat. Let cool for a few
minutes, add vanilla and nuts. Beat until thickened. Pour into
buttered 9x9-inch pan. Cool. Cut into squares.
Thanks to Joyce Weaver, Mohnton, for sending a recipe.
Velveeta Fudge
3 /« pound velveeta cheese spread, cubed
1 cup Parkay spread sticks
6 squares Baker's unsweetened chocolate or 6 tablespoons
butter and IV4 cup cocoa
2 tablespoons light corn syrup
2 pounds sifted confectioners’ sugar
1 teaspoon vanilla
I'A cups chopped pecans (optional)
I'h cups chopped peppermint candy (optional)
Heat processed cheese spread, Parkay, chocolate and corn
syrup in 3-quart saucepan on medium low heat, stirring occa
sionally, until mixture is melted. Gradually add chocolate to
sugar in large bowl with electric mixer on medium speed until
smooth. Stir in vanilla. Add nuts or candy if desired. Pour into
greased 9x13-inch pan. Smooth with spatula. Cover. Refriger
at several hours. Cut into squareds. Enjoy.
This fudge is not overly sweet and has a very smooth texture. It's
well worth the effort!
Pork Sausage Roll
Corn Crackles
(Turn to p« g « B 9)
Summer
Community Day:
Something
For Everyone
YORK (York Co.) - Summer
Community Day, an all-day cele
bration of Summer at John
Rudy County Park, has been
entertaining people for the last
10 years with an amazing vari
ety of activities, displays and
events.
Summer Community Day
takes place Saturday, July 11, at
John Rudy County Park, from
10 a.m. to 5 p.m. The event fea
tures something for everyone.
Some ot tne tnmgs scheduled
for this year's event include the
following:
•Boating - Susquehanna
Canoe Shop and Mariners
Choice will display their water
craft.
•Bingo - Three bingo ses
sions, at 10 a.m., 12 noon and 3
p.m. will take place.
•Reptiles - Two "herp"
experts, Bill Styer of the Reptile
Experience, and Bill Wright, of
the North Museum, will demon
strate their reptiles, including
snakes.
• Dogs/pets/horses-Two
demonstrations, at 11 a.m. and 3
p.m., will be done by the Dog
Training Club of York Displays
include those by York County
Prison's K-9 Corps, Burkenhaus
Kennels, Personalized
Greyhounds, the York County
SPCA. PAWS, the Shrewsbury
4-H Animal Learning Center
and Northridge Equine.
•Helicopters, airplanes and
skydiving-Skydivin' Place
Skydivers of Hanover, will put
on a demonstration at 2:30 p.m.
and Dutch Country Helicopters
will offer rides for $2O per per
son. In addition, the Life Lion
helicopter will be on display.
•History-The York County
Industrial and Agricultural
Museum and the Daughters of
Union Veterans of Civil War will
have displays.
•Astronomy-The York
County Astronomy Club and
York College of Pennsylvania
will have astronomy displays
• Music/Entertainment-This
includes Ronald McDonald of
hamburger fame from 11 a.m. to
12 noon; Sadie Green Sales
Ragtime Jug Band will preform
at 12 noon and 3 p.m. Also,
Larry Lerew will perform his
caracitures from 12:30 - 2:30
p.m.
•Land preservation/conser
vation-The York County
Conservation District and the
York County Agricultural Land
Preservation will have a display
dealing with agricultural
preservation. The York County
Parks Discovery Center will
share its message about how the
Parks are working to maintain
open spaces and public land for
everyone. And the Pennsylvania
Game Commission's Wildlife
Conservation Officer Greg
Houghton will have a wildlife
display.
•Autos and Racing - Ron
Grinestaff .will show the
NASCAR Sportsman Car, John
Mackinson will show his spring
car; Roadway Express trucking
company will look at highway
safety and Visual Reality will
have a display of custom autos.
For more information on the
event contact the York County
Department of Parks and
Recreation, 400 Mundis Race
Road, York, PA 17402-9721, or
call (717) 840-7440.