Newspaper Page Text
88-Lancaster Farming, Saturday, August 15, 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 Estella Fink would like a recipe to make chili
QUESTION Nancy Bachenstoes, Germansville, is look
ing for an ice cream recipe to use in a 5 gallon freezer. She
would prefer a recipe without eggs or a pudding-based recipe.
QUESTION —A Troy reader wants a recipe for creamy rice,
which is not a dessert but used in place Of potatoes. The old
time recipe for this rice results in a creamy, not juicy, rice with a
hint of yellow in the color.
QUESTION—Peter Juerss, Pleasant Valley, N.Y., wants to
know the best thirst quencher to serve a hay crew on a hot day.
QUESTION John Lapp, Gordonville, would like a recipe
to make elderberry wine to treat colds and flu.
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 Jeanne Parry, West Chester, would like a
recipe for cucumber salad.
QUESTION Ina Mikalauskas, Evans City, is looking for
recipes for tomato jelly, garlic jam, and pickled garlic.
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
redoes 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 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—Janet Tyson, Felton, wanted a recipe for dried
corn. I think Janet wanted directions to make-the dried corn, but
several sent recipes for using it. Thanks to both Kermit Laub
and a Strasburg reader for recommending John Cope’s
toasted dried corn in a box. For a free recipe folder, send a self
addressed stamped envelope to John Cope’s Food Products
Inc., Rheems. PA 17570.
Thanks to Fran Westfall, New Oxford, who writes that to use
dried corn, rinse the corn with cold water. Drain and cover with
cold water.-Let it stand overnight. Next day cook in boiling
water, salted to taste. Cook until kernels are tender, about 30
minutes. Drain cooked corn, season with cream, butter, pep
per, and, if needed, more salt. Serve piping hot. She thinks,
dried corn tastes like hominy.
ANSWER A New York reader wanted a relish recipe.
Thanks to Julia Snedley, who sent in a family favorite that has
been passed down for four generations. She writes that she
and her daughter usually do a double batch together.
7 pounds (4 quarts) green tomatoes
3 red peppers
3 green peppers
6 onions (size of egg)
1 tablespoon celery seed
2 tablespoons whole mustard
'A tablespoon whole cloves
5 cups sugar
1 tablespoon salt
1 quart white vinegar
Grind all vegetables (in food processor or meat grinder).
Drain vegetables well in colander. Mix remaining ingre
dients in large pan and add vegetables. Simmer one hour.
Makes 8-9 pints.
ANSWER—Cindy Barta, N. Jackson, Ohio, wanted instruc
tions to make quince jelly. Thanks to Ruth Bricker, Glen Rock,
for sending a recipe.
Buy 3 pounds quince and 2 lemons. Wash, core, remove
blossom ends from fully ripe quince (do not peel). Grind. Add 4
cups water and simmer, covered for 15 minutes. Place in jelly
bag or several layers cheese cloth), and squeeze out juice.
Squeeze lemons and strain the juice.
Measure exactly 4V4 cups quince juice and 'A cup lemon
juice into a 6- or 8-quart saucepan. (If short on juice, add a
small amount of water to jelly bag and squeeze again).
Measure 6'A cups sugar and set aside.
Mix 1 box Sure-Jell with juice in pan. Stir over high heat until
mixture boils hard. At once, stir in the sugar. Bring to a full roll
ing boil that cannot be stirred down. Boil hard for one minute,
stirring constantly. Remove from heat and quickly skim off
foam. Pour into hot clean jars and seal. Yields: 10 6-ounce
ANSWER A Reinholds reader wanted lots of recipes
using zucchini. Thanks to Madeline VanLeuven, Mantura,
N.J., and others for sending recipes. Here are a few. Look for
the ‘Home on the Range” page in the August 22 issue of this
paper for many more.
Oven Fried Zucchini
2 medium zucchini
2 tablespoons creamy or regular Italian dressing
3 tablespoons grated sharp cheese (optional)
3 tablespoons Italian seasoned bread crumbs
Prepare baking tray with cooking spray. Preheat oven to 450
degrees. Cut zucchini into % -inch slices or French fry style.
Combine with dressing in plastic bag. Shake to coat. Put
cheese and breadcrumbs in a bag and coat zucchini. Arrange
single layer on tray and bake in 450 degree oven for 30
minutes, turning once.
2V2 cups grated zucchini
2 cups sugar
1 cup oil
2 cups flour
3 teaspoons vanilla
2 teaspoons baking soda
'A teaspoon baking powder
3 teaspoons cinnamon
1 cup raisins
Nuts, if desired
Blend together all ingredients in a bowl. Pour into two loaf
pans. Bake at 350 degrees for 35 to 45 minutes until done.
3 cups zucchini, peeled, cut into small pieces
IVi cups stove top stuffing
3 medium tomatoes
1 cup onion
16-ounce can French green beans
1 can cream of chicken soup
1 cup sour cream
Mix together soup and sour cream. Layer stuffing, zucchini,
tomatoes, green beans, and soup mixture. Repeat and put a
layer of stuffing on top. Cook at 350 degrees for one hour.
4 cups peeled zucchini, cook until tender
1 can .peas
1 small can mushrooms
1 can cream of chicken soup
V 4 cup milk
I'A cups stove top stuffing
Pour stuffing on bottom of casserole. Layer zucchini, peas,
mushrooms, and stuffing, making two layers. Mix soup and
milk, pour half over ingredients each time you make a layer.
Cover with stuffing. Bake at 350 degrees for one hour.
ANSWER Wanda Jordan, Troy, W.V., sent requested
information for making your own baking powder.
2 tablespoons arrowroot
2 tablespoons cream of tartar
1 tablespoon baking soda.
Mix thoroughly and store in tight container.
(Turn to Page B 16)
(Continued from Page B 6)
l‘A cups fresh or canned com
15-ounce can kidney beans,
rinsed and drained
‘A cup chopped sweet red and or
1 to 2 teaspoons garlic powder
1 to 2 teaspoons hot pepper
Salsa or taco sauce, optional
Drain com, reserving liquid. If
necesary, add water to make
‘A cup. Evenly coat 10-inch omelet
pan or skillet with ovenproof
handle with spray. Add com,
beans, and pepper. Cover and cook
over medium heat until peppers are
soft, about 5 to 7 minutes.
In medium bowl, beat together
eggs, reserved com liquid, garlic
powder, and pepper sauce until
blended. Pour over vegetables,
cover and cook over medium heat
until eggs are almost set, about
8-10 minutes. Broil about 6 inches
from heat until eggs are complete
ly set and lightly browned, about 1
to 2 minutes. Cut into wedges and
serve from pan or either slide from
pan or invert onto serving platter.
Dollop with salsa, if desired.
ROSEMONT, 111. Daily far
mers and food retailers are using
the “power of cheese” at the retail
level this summer to help increase
demand for U.S. cheese. The co
marketing program combines the
dairy farmer resources of Ameri
can Dairy Association® (ADA),
the domestic marketing arm of
Dairy Management Inc.™ (DMI),
with those of participating retail
The retail cheese promo
tion, which began in mid May,
is part of an overall daily farm
er effort designed to increase
demand for cheese through the
new “Behold the power of
Cheese™ campaign. The cam
paign, which also involves TV
and print advertising, public re
lations efforts, foodscrvice mar
keting and a consumer web site
those consumers that research in
dicates arc most likely to increase
“Dairy fanners recognize the
importance of cheese sales as a de
termining factor in the price of
milk at the farm gate," said Dick
Cooper, DMI vice president,
cheese marketing. “Cheese
amounts for 42 percent of milk
utilization and 40 percent of dairy
farmer revenue. That’s why fann
ers arc investing in a program that
motivates retailers, who account
for a large part of all cheese sales,
to market cheese even more ag
The summer cheese retail cam
paign will focus on 8,000 of the
which together represent more
than 60 percent of total grocciy
store food volume in the U.S.
Working with state and regional
dairy promotion groups to sell in
and extend the program, ADA
provides participating stores with
in-store sampling of cheese and
retailer customized television ad
vertising promoting cheese in
their key markets.