88-Lancaster Farming, Saturday, July 11 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 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 Betty Jakum, Littlestown, has a recipe for
watermelon pickles that requires slaked lime. Does anyone
know what it is and where to buy it? Is hydrated or pickling lime
the same thing?
QUESTION Dixie Fix would like to know where to buy an
electric iron to bake New Year's cakes, which are thin Euro
pean waffles like cake. A regular waffle iron and a Belgian iron
make too thick a waffle.
QUESTION D. Witmer, Carlisle, is looking for a recipe for
chili used as a topping on hot dogs.
QUESTION Leora Petet, Hollsopple, is looking for
recipes for pecan log and for cherry nut filling for homemade
candy.
QUESTION A reader’s husband requests recipes he
remembers his family made. One is a chocolate pound cake
and the other is a yellow sheet cake covered with peanut butter
and iced with chocolate that tastes similar to a TastyKake Tan
dy Cake.
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 A faithful reader would like a recipe for a
sauce to make stir fry.
° UE , STI ° N Marian Harman. Hughesville, would like a
rtnunh pi £’ which she thinks is made W| tri bread
dough and fresh cherries.
~ Ela,ne Fyock ’ Windber . writes that a recipe
inH .T p ckles P r ° cessed in th ® 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. K
h,? UEST ~ Dons Bobbi Munc y. 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.
Betty Groff ’ Leo,a - would like a recipe for rai-
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’sbeen back to the restaur
ant several times and they didn’t have it.
Cook's
Question
Comer
ANSWER Susan Weaver, Richfield, sent a recipe for
bagels that she said are very good.
Bagels
2 cups warm water
1 teaspoon sugar
1 package dry yeast
A cup gluten flour
4A cups all-purpose flour, or as needed
1 tablespoon salt (kosher)
Water bath:
4 quarts water
4 tablespoons sugar
2 tablespoons coarse salt
In small bowl, combine A cup warm water, sugar, and yeast.
Stir and let stand until foamy.
In the large bowl of an electric mixer, combine gluten flour, 2
cups all-purpose flour, salt, and remaining 1 A cups warm
water. Add the yeast mixture and beat for 5 minutes on
medium-low speed. Cover the dough and let it rise until it col
lapses, 1 -2 hours. (When dough has collapsed, the sides of the
bowl will show its former, higher level).
Stir in 2 more cups all-purpose flour gradually into the
dough. Spread the remaining flour on aflat surface and turn the
dough onto it. Knead until smooth and shiny. Place the dough
in an ungreased bowl and let rise, covered, until double.
Punch down dough. Turn out onto a floured board and cut
into 12 pieces. Cover with a dry towel, then a damp one, and let
rest 10 minutes.
Remove one piece at a time under the towel, and begin mak
ing the bagel shapes. Roll each piece into a snake about 8-in
ches long. Moisten and overlap the ends; pinch together firmly.
The bagel should be uniform ring with a center hole no bigger
than 1 V 4 inches. As each bagel is finished, place on a dry towel,
then a damp one, over them and let rise for 30 minutes, or until
they are puffed but not doubled.
While bagels are rising, preheat oven to 425 degrees. Make
the water bath by combining the water with sugar and salt in a
large pot and bring to a simmer. When the bagels are ready,
risen but not doubled, drop about three into simmering water.
Keeping the water at a bare simmer, cook the bagels for one
minute on each side. Remove bagels with a slotted spoon,
holding a towel under the spoon. Place them on 1 or 2 large
non-stick surfaced baking sheets; (Do not use a greased pan).
Bake in the center of the preheated oven for 10 minutes: the
bagels should be set but not browned. Turn them over and
return the pan to the oven. Bake for about 5 minutes more or
until the bagels are browned.
Cool bagels on a rack. Store in a plastic gag in the refrigera
tor if you’ll be using them in a day or two; or wrap and freeze for
several months.
ANSWER Here are two recipes for summer entertaining
from Racheal Krall, Lebanon County dairy maid.
Party Punch Cooler
1 quart milk
1 quart sherbert, any flavor
1 quart ice milk
3 cups pineapple juice
2 cups orange juice
3 teaspoons lemon juice
Soften ice milk and sherbert. Combine all ingredients in a
large punch bowl, serve immediately. An ice ring of equal parts
pineapple juice, orange juice, and water may be used if
desired. Flavor of sherbert determines punch color. 164 calo
ries per serving. Serves 20.
Stromboll
1 loaf frozen bread dough, thawed
1 tablespoon butter
6 slices cooked salami
6 slices American cheese
6 slices baked ham
'A cup shredded mozzarella cheese
Mustard and mayo to spread
Oregano to taste
Roll bread dough to cover cookie sheet. Spread melted but
ter on both sides. Layer salami, American cheese, and ham in
the center. Spread on mustard and mayo. Shake on mozzarel
la cheese and oregano. Fold each half toward center and seal
edges.
Bake at 400 for 20-30 minutes.
ANSWER Thanks to Sadie Petersheim, Quarryville, for
sending a recipe the family loves..
1 bundle broccoli
1 bundle cauliflower
1 medium onion
2 cups grated cheese
6 pieces fried bacon
Sauce:
1 cup sour cream
1 cup mayonnaise
'A cup sugar
'A teaspoon salt
Chop broccoli, cauliflower, and onion. Mix together with
cheese and fried bacon. Combine sauce ingredients and toss
with-broccoli mixture. Refrigerate until served.
Broccoli Salad
Simply
Summer
Salads
(Continued from Page B 6)
FAT-FREE FRANK
SALAD SANDWICHES
2 packages hot dogs, coarsely
chopped
2 hard-cooked eggs, whites
only, chopped
Vi cup shredded reduced-fat
cheddar cheese, divided
'A cup chopped celery
2 tablespoons chopped onion
2 tablespoons fat-free
mayonnaise
1 teaspoon dried parsley flakes
1 teaspoon prepared mustard
2 small French-style loaves
Preheat oven to 350 degrees. In
small bowl, combine franks, eggs,
'A cup cheese, celery, onion, may
onnaise, parsley, and mustard. Cut
a thin slice off the top of each
French loaf. Hollow out centers of
the loaves, leaving a shell about
'A -inch thick. Fill shells with hot
dog mixture. Wrap each sandwich
in foil and bake in oven about 25
minutes or until heated through.
Open the foil; sprinkle sandwiches
with remaining Cheddar cheese.
Continue baking 2 to 3 minutes
more, until cheese melts.
LAYERED SMOKED
TURKEY-VEGETABLE
SALAD
'/j cup fat-free mayonnaise
'A cup nonfat sour cream
1 teaspoon Worcestershire
sauce
A teaspoon hot pepper sauce
'A cup crumbled bleu cheese
(optional)
1 pound tossed salad (lettuce,
spinach, shredded carrots, shred
ded red cabbage, peas, sliced
mushrooms)
1 cup fat-fiee turkey franks
4 cherry tomatoes, halved
Whisk first four ingredients in
small bowl to blend. Mix in bleu
cheese. Season to taste with salt
and pepper. In a 6-cup souffle dish,
alternate layers of tossed salad
ingredients and chopped turkey
franks. Spread dressing over,
arrange cherry tomatoes on top.
Serve immediately or chill up to 8
hours.
SMOKED TURKEY SALAD
WITH DRIED CHERRIES
1 package turkey franks
1 cup green onions
S A cup chopped celery
'A cup fat-free mayonnaise
3 tablespoons chopped fresh
thyme, divided
3 tablespoons olive oil
2 tablespoons whhe wine
vinegar
'A cup dried cherries
Assorted greens
A cup pine nuts (optional)
Chop turkey franks coarsely.
Mix chopped franks, green onions,
celery, 'A cup mayonnaise, and 2
tablespoons chopped thyme in
medium bowl. Whisk oil, vinegar,
and remaining 1 tablespoon
chopped thyme in small bowl to
blend. Season with salad and pep
per. Toss greens and vinaigrette in
large bowl. Divide among plates.
Add cherries and nuts to turkey
franks mixture. Place atop greens
and serve.