88-Lancaster Farming, Saturday, September 5, 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
slble. 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—Lois Eby, Greencastle, would like a recipe for
hard pretzels.
QUESTION LA. Martin, Canandaigua, N.Y., would like a
recipe for seafood salad using imitation crab meat, celery,
mayonnaise, and onions.
QUESTION A Shippensburg reader would like a recipe
on making cottage cheese that is soft and creamy like the
store-bought variety.
QUESTION A Shippensburg reader would like a recipe
for corn crackles.
QUESTION A Shippensburg reader would like a recipe
for stromboli that uses simple ingredients.
QUESTION Louise Newton, Cochranville, would like a
recipe to make funnel cakes like those sold at fairs and
carnivals.
QUESTION Madeline VanLeuven, Mantura, N.J., would
like recipes to make small sweet pickles and sliced dill pickles.
QUESTION Toni Levan, Galeton,would like a good
recipe for garlic pickles.
QUESTION Marie White would like recipes for whoopie
pies in different flavors.
QUESTION A Pennsdale reader writes that she always
admires Grange exhibits at the Fair, but was always puzzled
that people would bother to can potatoes. Now, she believe it
would be advantageous to have canned potatoes to use when
unable to get to the store during a blizzard or hurricane. She
wants complete instructions on how to can potatoes.
QUESTION Betty Lou Gambler, Concord, writes that her
mother purchased a pickle compound at the former People's
Drug Store during the 1940 s and 19505. There were four pack
ages in one recipe and contained rock salt, saccharine, clove
oil, and an acid of some kind that was mixed into 1 gallon of cold
vinegar and poured over pickles. The pickles were ready to eat
within several days and tasted delicious. She has tried many
stores and has not been able to locate the pickling compound.
Can any one help her?
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. Gramiccioni, 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 reader would like to know if there is a way
to can string beans without the jars becoming cloudy.
QUESTION Estella Fink would like a recipe to make chili
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.
Cook’s
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
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
QUESTION Rose Diehl, Bloomsburg, wants recipes for
turkey scrapple and turkey bologna.
ANSWER Mrs. Blank from Bird-in-Hand wanted recipes
for Italian tomato sauce that tastes like the store-bought variety
and a pizza sauce. Thanks to Raymond Stanton and others for
sending recipe.
Basic Ragu Sauce
6 tablespoons olive oil
2 medium onions
1 stalk celery
1 carrot
1 sprig parsley
1 clove garlic
1 pound chuck or rump of beef
1 pound lean pork OR 3 Italian sausages
1 pound veal shoulder
Pinch sage
1 cup dry wine
3 tablespoons tomato paste mixed with % glass water
4 pound can plum tomatoes
1 basil leaf or pinch of dried basil
Salt and pepper to taste
1 batch pasta
Use a large heavy casserole dish to make the sauce. Heat
the oil in casserole container. Cut a cross in the bottom of the
onions and add them to the casserole with garlic, celery, carrot,
and parsley. Prick the sausages with a fork and add them to
other meats in the cassrole. Brown well over medium heat,
turning the meats and vegetables often. Add the salt, pepper,
and sage, and stir. Add the wine and cover.
Strain the tomatoes and the liquid from the can into a bowl.
When the wine has been absorbed, add the tomato pasta and
water, tomatoes, and basil. Cover the sauce and simmer very
slowly for at least 2V4 hous. Stir occasionally.
Remove all the meats and keep them warm if you want to
serve them.
Strain the sauce through a sieve, squeezing the juices out of
the vegetables. Discard the vegetable pulp.
Use sauce according to your pasta recipe. Leftover sauce
can be frozen. Makes about 9 cups sauce.
1 slice bacon
1 sprig parsley
1 medium onion
1 stalk celery
1 medium carrot
3 tablespoons olive oil
2 tablespoons butter
1 pound mixture of chopped beef, veal or pork
Pinch of sage
2 cups beef or chicken bouillon
3 tablespoons tomato paste
% cup dry wine
Vt cup cream
Salt and pepper to taste
Chop the vegetables, parsley, and bacon very finely. Saute
them in the oil and butter over medium heat until quite brown.
Add the meat mixture and brown it until dark in color. Add sage,
salt, pepper, and wine. Cook until the wine is absorbed.
In a bowl, mix the tomato paste with the bouiloon and add to
the mixture. Simmer, covered, for an hour or so. Remove from
heat, add the cream, and mix well. If you plan to freeze or
reheat the sauce, hold the cream until the last moment.
Bolognese Sauce
(Turn to Pag* B 9)
New Bolton
Sets Open
House
KENNETT SQUARE (Chester
Co.) New Bolton Center, the
rural campus and large animal fa
cility of the University of Pennsyl
vania’s School of Veterinary
Medicine, will host an open house
that features both the large animal
hospital and the small animal hos
pital (VHUP). The date is Septem
ber 19.1998 from 10a.m. to 3 p.m.
Various exhibits reflecting the
school’s commitment to teaching,
research, and clinical cate will be
on display. The public is invited to
tour the George D. Widener Hos
pital for Large Animals with its
surgical suites, pool recovery, ul
trasound, scintigraphy, neonatal
intensive care and intensive care
units for large animals. VHUP will
be represented by the animal
Bloodmobile and exhibits.
Many interesting live-animal
demonstrations will highlight the
day. There will be a six-horse hitch
draft team made up of Rovenolt
Stables’ sue black Percheion geld
ings ranging in height from 17-3’
to 18-2’ hands, each weighing
more than 2,000 pounds. The pub
lic will be treated to a exhibition of
hitching up and driving this team,
owned and operated by Alfred and
Donna Rovenolt of Turbotville.
Other demonstrations include
dog “agility” with trainer Mary
Lou Hughes of West Chester. Red
Rose K-9 Search and Rescue Team
with their bloodhounds, Chester
Valley Dairy Club and a 4-H de
monstration of showing cows, the
Southeastern Cattleman’s As
sociation and examples vOf their
cattle; Dr. James Evans of Chester
County, who will demonstrate
sheep herding with his Australian
shepherd; Udder Cahos 4-H Dairy
and Goat Club from Lakehurst,
NJ., also doing a 4-H show goat
demonstration with different
breeds of goats; a beagle from the
United States Department of Agri
culture’s Beagle Brigade used to
sniff out unwanted fruits, plants,
and meats to protect United States
Apiculture; tours of the Marshak
Dairy Facility with bus transporta
tion provided; Ross Mill Farms Pot
Bellied Pigs from Rushland; emus
from Boody Mill Emu Ranch, Se
well, NJ.; Tri-State Bird Rescue,
Newark, Del. lecture and live bird
exhibit; The First State Coon
Hunters and their jumping mules
from Milford, Del.; and more.
Of special interest to children
will be the Stuffed Animal
M*A*S*H Tent Kids, from one
to 92, can bring their tattered, tom,
one-eyed stuffed animal friends to
this tent where our student/nurs
ing/intem/residenl/surgical team
will work hard to restore the beov
ed stuffed pal to its original healthy
looks. The tent will simulate a real
surgery and personnel will explain
the procedures and treatments.
The Open House is for the pub
lic. Admission and parking are
free. New Bolton Center is located
in Chester County on Route 926
near Kennett Square. Take Route I
to 82 North, turn left on 926 West,
approximately two miles to en
trance. Open House is the only
time when the center is open to
visitors and it will be held tain or
shine. .
For more information can
(610) 444-5800. ext. 2182 or e
mail wceks@vet.upenn.edu.
Look for the event on our web
page www.vet.upenn.edu.