88-Lancaster Farming, Saturday, August 29, 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 BASE. 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 Irene Greer wants the different types of
creams such as heavy cream, light cream, whipping cream,
explained. She has been cooking for years, but has always
been confused by these terms. She asked if whipping cream
always needs to be whipped before using in a recipe?
QUESTION Shirley Schwoerer, Wysox has had a bum
per crop of coriander this year but is not sure how to use it. She
would like recipes and suggestions for using this. She is parti
cularly interested in a coriander chicken recipe.
QUESTION Elizabeth Welsh, Easton, would like a recipe
for corn fritters
QUESTION Barbara from Kutztown would like a recipe
for the sauce that is used to dip steamed dumplings into at a
Chinese restaurant.
QUESTION J. Gramicciom, Stockton, N.J., wants to
know where to purchase real Italian vinegar without preserva
tives. Her father brought some from Italy, but she can't find it
over here. Does anyone know how it can be made or
purchased?
QUESTION A Leola reader would like a recipe for Christ
mas pickles.
QUESTION A reader would like to know if there is a way
to can string beans without the jars becoming cloudy.
QUESTION Mrs. Blank from Bird-in-Hand would like a
recipe for Italian tomato sauce that tastes like the store-bought
variety. She also would like a recipe to make pizza sauce
QUESTION A Northumberland County reader would like
a recipe for crock pot apple butter and one for Boston Creme
Pie.
QUESTION Estella Fink would like a recipe to make chii
beans.
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, PleasantVafley, 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
day.
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 Ina Mikalauskas, Evans City, is looking for
recipes for tomato jelly, garlic jam, and pickled garlic.
QUESTION A reader from Finger Lakes, N.Y., would like
a recipe to can together sliced onions and green bell peppers
(not pickled).
QUESTION A Snyder County reader would like a recipe
for white chocolate mousse cake.
QUESTION A reader wants a recipe for cherry nut filling
for homemade candy.
QUESTION A reader wants a recipe for the bretzel
Cook’s
Question
Comer
Tomatoes
Tomatoes are a wonderful addition to the popular pita
pocket and and open faced sandwiches.
QUESTION Rose Diehl, Bloomsburg, wants recipes for
turkey scrapple and turkey boloana
ANSWER For the request for zuchinni recipes, here are
several from Stan Kitchen, Dallas.
Zucchini Custard Pudding
1 medium zucchini grated
1 tablespoon salt
4 eggs
Va cup milk
% cup fine dry bread crumbs
% teaspoon oregano
3 tablespoons parmesan cheese
2 tablespoons margarine, melted
Sprinkle grated zucchini with salt and drain. Before using,
squeez out as much moisture as possible. Beat eggs, add milk,
bread crumbs, seasoning, cheese, and melted margarine.
Fold in squash. Pour into greased 1-quart overprobf dish. Bake
at 350 degrees for 40 minutes. Serves 4.
IVs pounds zucchini, smallest available
2 cups water
2 cups all-purpose flour
Oil for frying
Salt to taste
Wash and dry zucchini. Trim ends. Cut zucchini into sticks
2-inches long and Vs -inch thick. Put water in a medium bowl.
Gradually sift flour into water, beating constantly. Batter
should have the consistency of mayonnaise. If too thin, add a
little more flour; if too thick, add more water.
Batter can be prepared a few hours ahead. Pour oil 2 inches
deep in a saucepan or deep fryer. Heat oil to 375 degrees or
until a 1 -inch cube of bread turns golden brown almost immedi
ately. Dip zucchini sticks into batter. Using a slotted spoon,
lower zucchini sticks a few at a time into hot oil. When golden
on all sides, remove from oil with slotted spoon. Drain on paper
towels. Arrange drained zucchini on a platter and season with
salt. Serve hot. Makes 6-8 servings.
2 pounds zucchini
1 small green pepper, chopped
1 small onion, chopped
1 clove garlic, minced
1 teaspoon salt
% teaspoon pepper
4 tomatoes, peeled, chopped
2 tablespoons butter
2 tablespoons minced parsley
Cut zucchini into Vi -inch slices. In slow cooking pot, com
bine zucchini with green pepper, onion, garlic, salt, and pep
per. Top with chopped tomatoes, then butter. Cover and cooli
on high for about 2 hours or until tender. Sprinkle with parsley
Makes 6 to 7 servings.
3 tablespoons olive oil
2 pounds sliced zucchini
'k cup chopped onion
1 tablespoon lemon juice
2 tablespoons chopped fresh dill weed
Vz teaspoon salt
% teaspoon garlic powder
% cup plain yogurt
Saute onions and zucchini in olive oil over medium heat 6
minutes. Cover and cook 2-3 more minutes or until tender
Combine last 5 ingredients. Pour over squash; heat. Serve
immediately.
(turn to Page B 13)
(Continued from Page B 6)
Zucchini In Batter
Creole Zucchini
Zucchini Me Yaurti
Greek Dish
FRESH TOMATO PIE
Prepare pie crust (double
recipe). Roll out thin and place on
cookie sheet or pizza pan, brush
with melted butter generously.
Bake until half done in 400
degree oven approximately 15
minutes in preheated oven.
Slice tomatoes ‘A -inch thick
and salt lightly, place on paper
towel and let set until juice is
drawn from tomatoes, about one
hour.
Place tomatoes on crust so crust
is completely covered, next put
sliced Swiss cheese on top of
tomatoes. Season with garlic, ore
gano, and pepper. Finish baking at
400 degrees until bottom crust is
browned and cheese is melted.
Note: Best served fresh, hot or
reheat over low heat in covered
skillet.
We cover tomatoes completely
with cheese.
My daughter picked up this
recipe from a friend a few years
past. We enjoy this as soon as we
get our own red, ripe tomatoes.
Howard Pensack
Belvidere, NJ
ZUCCHINI PARMESAN
'A cup grated parmesan cheese
6 medium sliced zucchini
J A cup chopped onion
2 tablespoons chopped parsley
1 large clove garlic
'/« teaspoon salt
'A teaspoon pepper
V« teaspoon oregano
'/«teaspoon rosemary
4 cups peeled tomatoes
‘A cup olive oil
Heat oil in large skillet. Add
zucchini, onion, parsley, garlic,
salt, pepper, oregano, and
rosemary.
Saute mixture over medium
heat, stirring often, until zucchini
is crisp and tender (15 minutes).
Toss in chopped tomatoes and
continue to saute until tomatoes
are thoroughly heated (5 minutes).
Turn mixture into a serving
dish; sprinkle with Parmesan
cheese.
Stan’s Kitchen
Dallas
ZUCCHINI ROMA
5 medium zucchini
'A cup flour
1 teaspoon salt
1 teaspoon oregano
‘A teaspoon ground pepper
'A cup olive oil
2 slices tomatoes
1 cup sour cream
'A cup parmesan cheese
Wash and scrub zucchini well
and cut into thin round pieces.
Combine flour with half the salt,
pepper, and oregano in a bowl.
Coat zucchini slices in mixture.
Heat oil in a skillet and saute
zucchini until brown. Place zuc
chini in a greased baking dish and
top with tomato.
Combine sour cream and the
remaining salt, oregano, and pep
per and spread over tomato slices.
Bake 30 minutes at 350 degrees.
Stan’s Kitchen
Dallas
PARADISE SOUP
4 medium tomatoes, peeled,
seeded
2 tablespoons finely-chopped
red onion
2 tablespoons chopped fresh
basil
% cup plain nonfat yogurt
1 tablespoon fresh lemon juice
Salt and pepper
'/«cup finely diced cucumber
‘A cup finely diced cantaloupe
In a blender or food processor.
combine tomatoes, onion and
basil, and blend until smooth. Add
yogurt and lemon juice, and mix
well. Season to taste with salt and
pepper. Serve in chilled bowls
topped with 1 tablespoon each
cucumber and cantaloupe. Makes
4 servings.