88-Lancaster Farming, Saturday, August 1, 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 A Reinholds reader would like to see lots of
recipes using zucchini.
QUESTION Jeanne Parry, West Chester, would like a
recipe for cucumber salad.
QUESTION Janet Tyson, Felton, would like a recipe for
dried corn.
QUESTION Ina Mikalauskas, Evans City, is looking for
recipes for tomato jelly, garlic jam, and pickled garlic.
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 Leora Petet, Hollsopple, is looking for
recipes for pecan log and for cherry nut filling for homemade
candy.
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 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 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 wants a recipe for the brezel
QUESTION Rose Diehl, Bloomsburg, wants recipes for
turkey scrapple and turkey bologna.
ANSWER Margaret Grieff, Sidman, wanted a recipe to
pickle baby corn. Thanks to an anonymous reader who sent a
recipe, which she writes is found mainly among the Menno
nites of Ontario, Canada.
Pickled Baby Ears Of Corn
Pick 2 quarts baby ears of field corn (not garden varieties)
when 2 to 3 inches in length. These tiny ears are formed before
the tassel begins to show.
Husk cobs and parboil 3 to 5 minutes. Pack into hot sterilized
jars and add a few strips of red, sweet pepper to each jar. Cover
with a hot syrup made from the following:
1 cup water
1 cup granulated sugar
2 cups white vinegar
2 teaspoons salt
1 tablespoon pickling spice (tied in bag)
Seal jars.
Cook’s
Question
Comer
Fresh From The Garden
(Continued from Page B 6)
SUMMER VEGETABLE
CASSEROLE
2 tablespoons butter
'A cup diced green pepper
A cup diced onion
1 cup com
1 cup diced zucchini
1 cup diced fresh tomatoes
Salt and pepper to taste
V* cup bread crumbs
Grated cheese
Melt butter. Add vegetables and
saute until tender about 10
minutes. Season with salt and pep
per. Pour into casserole dish.
Sprinkle with bread crumbs and
grated cheese.
Preheat oven to 350 degrees.
Bake 30 minutes or until tops turn
light golden brown and center is
heated through.
Susan Reeder
Lewistown
ANSWER—Margaret Greiff, Sidman, wanted to know what
makes cream pies turn to liquid after the filling is put into the
pie. Rachel Zook, Willow Street sent in a recipe that works well
for her.
2'/«cups milk
V 4 cup sugar
4-5 tablespoons cornstarch
2 egg yolks
8-inch pie shell
Heat milk. Meanwhile mix together cornstarch, sugar, and
egg yolks, beat well. Stir egg mixture slowly into heating milk,
continue stirring until mixture reaches the boiling point. Make
sure you can see bubbles forming in the middle, just before
removing from heat.
Cool immediately in cold water, stirring constantly until cold.
Pour into 8-inch pie shell and refrigerate.
ANSWER —A reader wanted recipes to use frozen or home
canned plums. Thanks to Leora Petet, Hollsopple, for sending
a recipe. Readers, more plum recipes are needed.
3 cups flour
3 teaspoons baking powder
6 tablespoons butter
% cup milk
1 quart prune plums, drained, save juice
Roll dough as for jelly roll and spread with plums. Roll and
cut into 12-inch slices. Place cut side facing bottom of oblong
cake pan and pour sauce over all.
Sauce:
1 cup sugar
1 tablespoon flour
1 cup plum juice
1 tablespoon butter
1 tablespoon lemon juice
Bake 35 minutes or longer in a 350 degree oven, if neces
sary. Baste once in a while.
ANSWER Mary Louise Starr, Mercersburg, wanted a
recipe for frozen strawberry jelly. She also would like a recipe
for rhubarb preserve.
Easy Strawberry Jam
2 cups prepared fruit
4 cups sugar
% cup water
1 box Sure-Jell Fruit Pectin
Stem and thoroughly crush strawberries, one layer at a time.
Measure 2 cups into large bowl.
Measure sugar into separate bowl. Stir sugar with fruit. Set
aside for 10 minutes, stirring occasionally.
Mix water and pectin in small saucepan. Bring mixture to a
boil over high heat, stirring constantly. Continue boiling and
stirring for one minute. Stir pectin mixture into fruit mixture. Stir
constantly until sugar is dissolved and no longer grainy, about
three minutes. You can test it between your fingers.
Fill containers to within V 4 -inch of tops. Wipe off top edges
and.quickly cover with lids. Let stand at room temperature 24
hours. Store in refrigerator for 3 weeks or freeze up to one year.
Thaw in refrigerator.
ANSWER Lynda Bell, Lincoln University, sent in this
recipe for a great stir-fry sauce requested by a reader.
Stir Fry Sauce
Combine the following:
1 cup hot water
2 tablespoons corn starch
1 tablespoon sugar
1 tablespoon lemon juice
'/: to 1 teaspoon salt
1 beef or chicken bouillon cube
At end of stir frying vegetables, pour in sauce. Let bubble
and thicken. Serve.
ZUCCHINI BAKE
Zucchini, sliced
1 large onion
1 small pepper, diced
IA pounds ground beef
2 large tomatoes, sliced
1 quart spaghetti sauce
5 slices bread, crumbled
1 pound mozzarella cheese,
shredded
Place zucchini slices in bottom
of rectangular pan, overlapping
slices. Place a row of onion done in
rings. Sprinkle half the pepper
over the onion. Add in layers:
ground beef, sliced tomatoes, half
the spaghetti sauce, bread crumbs.
Sprinkle on the mozzarella
cheese and pour the remaining
spaghetti sauce on top. Bake at 350
degrees for 1A hours.
Cream Pie
Plum Rolls
(Turn to Page B 11)
6 cups cabbage, finely shredded
4 7-8-inch carrots finely
shredded
2 ribs celery, finely sliced
A green pepper, shredded
'A red pepper, shredded
6 green onions with tops, finely
sliced
/* teaspoon freshly ground
pepper
Prepare vegetables, combine
and chill well. Prepare dressing
and chill before serving. Mix
together. Yields 10 to 12 servings.
B. Light
Lebanon
Evelyn Heister
McVeytown
Blend carrots, squash, butter,
and thyme in bowl. Measure bis
cuit mix over and mix just until
flour is blended in. Add milk if
necessary to get a sticky dough. It
may have some lumps. Drop by
rounded tablespoons measures
onto lightly oiled baking sheets
into 18 portions. Sprinkle with
parsley. Bake on a rack just above,
oven center at 425 degrees for 14
to 16 minutes or until golden but
not too browned on bottom. Makes
18.
GLORIFIED CABBAGE
1 medium head cabbage
1 green pepper, chopped
1 large onion, chopped
A cup butter
1 can cream of mushroom soup,
pndiluted
'A pound grated sharp cheese
4-ounce can whole mushrooms
Dash tabasco
2 teaspoons Worcestershire
sauce
Boil cabbage until barely ten
der. Drain and chop. Saute green
pepper and onion in butter until
soft. Add cabbage, soup, cheese,
mushrooms, and seasonings.
Combine thoroughly and place in
1/4 -2-quart greased casserole.
Bake, uncovered, at 350 degrees
for 30 minutes. Serves 6-8.
TWO-CABBAGE STIR FRY
1 cup thinly sliced red cabbage
1 cup thinly sliced green
cabbage
1 tablespoon rice vinegar
1 tablespoon water
1 teaspoon soy sauce
1 teaspoon cornstarch
1 tablespoon vegetable oil
1 teaspoon chopped fresh ginger
root
1 small onion, chopped
In a small dish, mix together
vinegar, water, soy sauce, and
cornstarch; set aside. In wok or
heavy skillet, heat oil over medium
heat. Add ginger and onion; stir fry
one minute. Add both kinds of cab
bage and stir fry until tender, 3 to 5
minutes. Pour in soy sauce mixture
and stir fry until liquid comes to a
boil, about 1 minute. Serve hot
Makes 3 servings.
GARDEN SLAW
1 large cucumber, pared, cubed
V* cup radishes, thinly sliced
'A cup salad oil
V* cup white vinegar
V* cup ice water
'/i cup granulated sugar
l'/i teaspoon salt
CARROT SQUASH BISCUITS
1 cup grated fresh carrots
10-ounce package frozen
pureed squash, thawed
3 tablespoons melted butter
1 teaspoon thyme
3 cups biscuit mix
1 to 3 tablespoons milk
Minced fresh or dry parsley
Salt and pepper to taste
Eileen Greenaway
Somerville, NJ