88-Lancaster Farming, Saturday, September 12, 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 — Lois Eby, Greencastle, would like a recipe for
hard pretzels.
QUESTION L.A. 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 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 Estella Fink would like a recipe to make chili
beans.
QUESTION—Peter Juerss, Pleasant Valley, N.Y., wants to
know the best thirst quencher to serve a hay crew on a hot day.
QUESTION A reader from Orange County, N.Y. would
like a recipe for Half Sour Pickles, she believes the cucumbers
?re soaked in brine overnight and can be eaten the following
QUESTION Ina Mikalauskas, Evans City, is looking for
recipes for tomato jelly, garlic jam, and pickled garlic.
Cook’s
Question
Comer
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 John Lapp, Gordonville, wanted a recipe to
make elderberry wine to treat colds and flu. Thanks to Fran
Westfall, New Oxford, for sending a recipe, which her husband
made when he was alive. She used it for marinating meat.
Elderberry Wine
Medicinal Purpose
Wash and clean 8 quarts of elderberries. Crush them in a
deep saucepan and add 2 quarts water. Tie up 2 teaspoons
whole cloves, 2 teaspoons whole allspice, and a 3-inch cinna
mon stick in a piece of cheese cloth. Add them to the pan.
Bring the mixture to a boil. Cook until the berries are soft.
Strain the juice and measure it. Add I'A cups sugar to each
quart of juice. Cook for 30 minutes over medium heat, stirring
often until it begins to thicken. Strain again and cool thoroughly.
Measure the juice again. For each quart, add one cup brandy.
Mix well and pour in sterile bottles. Seal it and let stand for at
least a month before drinking.
If you want a very sweet cordial, add 2 cups sugar for each
quart of unsweetened juice.
ANSWER —A reader wanted to know if there is a way to can
string beans without the jars becoming cloudy. Fran Westfall
sent information that states that table salt contains a filler that
can cause cloudiness in the bottom of the jar and can be mista
ken for spoilage. Use pure canning or pickling salt instead of
table salt.
ANSWER Elizabeth Welsh, Easton, wanted a recipe for
corn fritters. Thanks to Anna Martin, Denver, for sending this
one.
Corn Fritters
2 cups fresh corn, grated
2 eggs
'A cup flour
1 teaspoon salt
% teaspoon pepper
1 teaspoon baking powder
2 tablespoons cream or half and half
4 tablespoons shortening
Add beaten eggs, flour, baking powder, salt, and pepper to
the grated corn. Mix thoroughly. Add the cream. Melt shorten
ing in a skillet and drop corn mixture by the spoonfuls into the
hot shortening. Brown on both sides. Makes 16 to 18 fritters.
Here’s a recipe from another reader.
Corn Fritters
2 eggs, separated
2 tablespoons flour
1 tablespoon sugar
2 cups grated fresh corn
Beat the egg yolks and add the flour, 1 teaspoon salt and a
little pepper. Add the corn and fold in stiffly beaten egg whites.
Drop small spoonfuls on greased griddle or frying pan. Do not
cook to fast.
ANSWER—Shirley Hodecker, Carlisle, wanted a recipe for
a cool summer drink called orange aide. Thanks to Mary Ann
Reich for sending a recipe.
Orange-Lemon-Aide
1 3 /« cups sugar
214 cups water
I'A cups fresh lemon juice (8 lemons)
114 cups fresh orange juice (5 oranges)
2 tablespoons grated lemon peel
2 tablespoons grated orange peel
Water
In a medium saucepan, combine sugar and water. Cook
over medium heat, stirring occasionally until sugar dissolves.
Cool. Add juices and peel to cooled sugar syrup. Cover and let
stand at room temperature for one hour. Strain syrup, cover
and refrigerate. To serve, fill glass or pitcher with equal
amounts of fruit syrup and water. Add ice and serve. Makes 12
servings.
ANSWER —Nancy Bachenstoes, Germansville, wanted an
ice cream recipe to use in a 5 gallon freezer. She preferred a
recipe without eggs or a pudding-based recipe. Thanks to
Susan Mayo Cooksey, Jefferson, Md., for sending a recipe
I'A gallons milk
10 cups sugar
5 quarts half and half
5 pints whipping cream
5 cans evaporated milk
5-15 tablespoons vanilla to taste
Cook down the milk and sugar until thicker and tan-colored.
Let cool. Add the next three ingredients and vanilla. Add fruit or
5 large bags of mini chocolate chips if you like. Freeze in ice
cream freezer according to manual.
Homemade Ice Cream
Lunches
(Continued from Page B 7)
dom or never” column? Although
it’s not essential to eat some
thing from each food group for
lunch, doing so helps your meet
your daily nutritional needs. For
an adequate diet, each day try to
eat at least two servings of fruit:
three servings of vegetables; six
servings of breads or other grain
products; two servings of lean
meat, poultry, fish, or alter
nates; and two servings of milk,
cheese or yogurt. You’ll want to
keep your day’s intake of fat,
sugars, and sodium moderate
too. Smart choices for bag lunch
es can help.
Lunch is more than the sand
wich or hot dish you carry in
your brown bag. It also includes
the fruits, vegetables, snack
type foods, beverages, and
desserts that go in the bag. The
suggestions and recipes that fol
low will help you choose foods
that fit into Guidelines-style
eating.
Brown Bag Snacks
and Desserts
Snacks and desserts can real
ly perk up your daily lunch, but
they can be high in fat, sodium
sugars, and calories and low m
fiber. With a bit of planning
ahead and the help of these
ideas, you can make guidelines
style treats for brown bag lunch
es.
• Make these basics a j.ait u
lunch or a coffee-break snack
fresh fruits, such as melon
grapes, apples; a small amomr
of natural swiss cheese (has lest
sodium than most cheeses) with
whole-grain crackers or fruit;
lower fat cookies and crackers
(melba toast, crisp bread, fig
bars, graham crackers, ginger
snaps, or unsalted pretzels).
• Substitute plain popcorn for
potato, corn or tortilla chips.
• Instead of buying sweets,
make your own cookies, quick
breads, muffins, or cupcakes
with less sugar and fat. Use
whole-grain flours and oatmeal,
and add shredded vegetables or
chopped dried fruits for a nutri
ent and fiber bonus Freeze
some homemade baked products
so you have a bag-lunch supply
when needed.
Cold Lunch
Tired of sandwiches and hot
lunches? Try some of these cold
foods:
• Plain lowfat yogurt and
fruit.
• Raw vegetable salad with
strips of lean cooked meat or
poultry.
• Cottage cheese and raw
vegetable pieces.
• Fresh fruits and cheese.
• Brown rice salad with cubes
of roast or stewed chicken with
out skin.
• Tuna fish salad (try
reduced-sodium, water-packed
tuna).
• Vegetables marinated in
italian or herb salad dressing
with a few cubes of swiss cheese
on the side (Swiss cheese is
lower in sodium than many
cheeses).
• Cold cooked pasta salad
with pieces of raw or cooked veg
etables.
Source: Making Bag
Lunches, Snacks and Desserts
using the Dietary Guidelines -
U.S. Dept, of Agriculture.