Lancaster farming. (Lancaster, Pa., etc.) 1955-current, August 08, 1998, Image 56

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    88-Lancaster Farming, Saturday, August 8, 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
QUESTION A reader from Orange County, N.Y. would
like a recipe for Half Sour Pickles, she believes the cucumbers
are soaked in brine overnight and can be eaten the following
QUESTION Shawna Whitmer, Bethel, is looking for a
recipe to make maraschino cherries with sodium benzoate.
She does not want recipe for canning or freezing cherries for
pies or desserts.
QUESTION Shirley Hodecker, Carlisle, is looking for a
recipe for a cool summer drink called orange aid. While on vac
ation recently, the Hodecker family purchased the drink while
waiting to board a train.
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
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 A reader wants a recipe for the bretzel
QUESTION Rose Diehl, Bloomsburg, wants recipes for
turkey scrapple and turkey bologna.
ANSWER Doris Bobb, Muncy, wanted a recipe for rhu
barb peach jam. Thanks to a reader for sending in the following
2 quarts fresh or frozen rhubarb, cut into 1-inch pieces
4 cups sugar
3 ounces orange Jelf-0
21-ounce can peach pie filling
In a large bowl, combine rhubarb and sugar, allow to stand
overnight. Transfer to a large saucepan, bring to a boil. Reduce
heat and simmer for 10 minutes. Meanwhile, dice peaches in
pie filling, add to mixture and return to boiling. Remove from
Peach Rhubarb Jam
heat. Add orange Jell-0; stir until dissolved. Spoon in freezer If 11
containers. Cool completely. Makes about 7 pints. vwv II w
Thanks to Joyce Stuff, Mercersburg, for sending in a recipe
that she writes is old and looks and tastes like strawberry
Rhubarb Preserve
5 cups rhubarb, cut up
5 cups sugar
20-ounces crushed pineapple
Mix together rhubarb, sugar, and pineapple and boil 20
minutes. Add and boil one minute:
6-ounce box strawberry Jell-O
Pour into jelly jars and seal.
Thanks to Linda Smucker for sending in a recipe for jam that
keep well in the refrigerator or freezer.
Rhubarb Jam
5 cups finely cut rhubarb
4 cups sugar
3-ounces strawberry Jell-0
Mix rhubarb and sugar over low heat. Do not add water.
Cook until soft. Add Jeli-0 and cook 2 more minutes.
ANSWER For Shirley Schwoerer, Wysox, who wanted
recipes to use in a Plett pan, here are some from Marian Mose
mann, Summit Hill. She writes that plett or platt stands for a
Swedish pancake, a very thin type of pancake usually used for
To season the cast iron pan, coat with shortening or other
salt-free shortening, place in 350-degree oven for one hour.
Let pan cool on a cake rack or let pan cool in oven as oven
cools for at least 3 hours. Now the pan is ready to use.
Mix recipes for pancakes (plattars). Heat plett pan on top of
stove, coat each indentation with non-stick spray.
Drop batter into indentations and wait until bubbles occur all
over and edges are set. With a fork, gently slip the tines under
the edges of the pancake and quickly lift up to flip it. It’s tricky
but it works. Use butter between pancakes and stack.
Serve with lingonberries or red currants or cranberry sauce.
Top with whipped cream.
Note: Lingonberries are native to Sweden so blueberries or
other berries can be substituted.
3 eggs
1 % cups whole milk
S A cup all-purpose flour
1 tablespoon granulated sugar
'A teaspoon salt
Beat eggs until thick and lemon colored. Sift together dry
ingredients, add dry ingredients to egg mixture.
Drop by tablespoons onto moderately hot griddle (plett pan).
Spread evenly to make thin pancakes. Do not overcook. Pan
cakes should be a light brown, then turn.
Spoon melted butter and sprinkle a small amount of sugar
over each cake stacked. Makes 52 pancakes.
Llngonberry Sauce
Combine in saucepan;
VA cups granulated sugar
2 tablespoons corn starch
Stir in:
4 cups berries
1 cup water
Cook, stirring constantly, until mixture thickens then starts to
bubble. Cook one minute longer. Serve warm or cool over plat
tars or waffles. Yields 5 cups sauce.
Note; Pancakes can made on a regular fry pan or
griddle and it doesn't take away from the appearance.
It's a great summertime supper for a large family. Enjoy.
ANSWER Elaine Fyock, Windber, wanted a recipe for
oven pickles processed in the oven at a low temperature and
left set overnight appeared in this column, but she mislaid the
recipe. Thanks to Brenda Young for sending in a recipe her
family likes.
Delicious Dill Pickles
Enough fresh medium sized pickles to fill four one-quart jars.
To each jar, add:
1 teaspoon dill seed
'/« teaspoon minced garlic
Bring the following to a boil:
1 quart water
1 cup vinegar
'A cup uniodized salt
3 teaspoons sugar
% teaspoon tumeric
Fill jars with syrup and close. Place in oven and turn to 250
degrees for 10 minutes or until light goes out. Turn off oven and
let set overnight. By morning, pickles are processed.
Where's your mustache? -
(Turn to Page B 9)
(Continued from Page B 6)
1 cup oil
1 cup sugar
Vi teaspoon salt
1 teaspoon dry mustard
1 medium onion
Vi cup vinegar
1 teaspoon celery seed
Mix first five ingredients in
blender. Slowly add vinegar.
Blend until creamy. Add celery
seed. Mix and refrigerate. Great
over salad greens, cabbage, maca
roni, and potatoes. Yields 1 pint
1 cup manyonnaise
’/< cup chili sauce
10 small stuffed olives
Vi cup loosely packed parsley
Vi small onion
1 hard cooked, egg, peeled and
Vi red pepper, stem and seeds
1 tablespoon brown sugar
Vi teaspoon paprika
Combine mayonnaise and chili
sauce, stirring until smooth. Shred
olives, parsley, and onion. Shred
egg into mixture. Cut red pepper
into chunks and shred into mix
ture. Add brown sugar and papri
ka. Stir into mix. Refrigerate.
Makes about IVi cups.
2 cups mayonnaise
2 cups buttermilk
2'A tablespoons parsley flakes
1 tablespoon coarse ground
1 tablespoon minced onion
1 tablespoon garlic powder
2 teaspoons salt or to taste
l'/j teaspoons Accent
Combine all ingredients and
mix until creamy. Refrigerate in a
well-sealed jar. This stays fresh for
several weeks. Makes one quart
Also makes an excellent dip for
raw vegetables.
Eileen Greenaway
Somerville, NJ.
'A cup oil
/ cup vinegar
'A cup water
'A cup ketchup
1 teaspoon salt
1 teaspoon paprika
1 small onion (optional)
1 cup granulated sugar
Put all ingredients in blender
and puree until smooth and
blended well. Pour into salad
dressing bottles and store in
refrigerator. Makes 2 cups. Prepa
ration time; S minutes.
The Fruitful Vine
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh tarra
gon leaves
'A teaspoon ground white
1 .tablespoon minced onion
1 clove garlic
'A cup water
'A cup red or white vinegar
'A cup vegetable oil
Combine all ingredients in a
blender. Puree until smooth. Let
stand in covered container in
refrigerator for three hours before
B. Light