88-Lancaster Fanning, Saturday, October 3, 1998
If you are looking fora recipe but cant 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
address.
QUESTION Dolly Getz, Manheim, is looking for a recipe
For Friendship Brownies, which are chocolate and nuts and
the dry ingredients layered in a quart jar to be given as gifts.
The receiver adds the liquid ingredients and bakes in 9-inch
square pan when ready to use. She would also like other
recipes prepared like this for cookies, muffins, etc.
QUESTION Deirdre from New York wants a recipe for
chocolate spice cake.
QUESTION —Helen Hertzler, Morgantown, wants a recipe
for pizza crust in which the dry ingredients can be mixed and
stored until ready to use and then warm water added, which is
similar to store-bought packs of pizza crust mix.
QUESTION—A reader from Annville would like recipes for
food that can be given as gifts. Examples: oil, vinegar, and herb
mixtures to seal in bottles, candies, cake in a jar, cookies, etc.
She would also like a small cookie that contains anise and is
rolled in confectioners' sugar, which is similar to those made by
Archway.
QUESTION Robina Watson, Blackwood, N.J., needs
recipes for sugarless muffins for a diabetic.
QUESTION Shirley Miller wants recipes using ground
cherries and asked where the scarce berries can be found.
QUESTION A reader wants recipes for black bread and
for pumpernickel bread.
QUESTION Richard Kophazy, Moorestownship, wants
recipes using eggplant.
QUESTION Donna Beyerbach, Oakdale, would like a
recipe for zucchini cake that is canned in a jar.
QUESTION —Debra Allgyer, Womelsdorf, wanted a recipe
for Elephant Ears, which are warm with melted butter and a
sugar/cinnamon mixture sprinkled on top and are often sold at
fairs.
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 Toni Levan, Galeton, would like a good
recipe for garlic pickles.
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 Barbara from Kutztown would like a recipe
for the sauce that is used to dip steamed dumplings into at a
Chinese restaurant.
1 cup sugar
1 egg
3 tablespoons butter
Vi teaspoon salt
t'/icups milk
1 Vj cups flour
3 cups sliced peaches
Put peaches in a greased baking dish. Mix together sugar,
egg, butter, salt, milk, and flour. Spread dough over the peach
es. Bake 45 minutes at 375 degrees.
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.
Cook’s
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—A reader from Finger Lakes, N.Y., would like
a recipe to can together sliced onions and green bell oeoDers
(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 Shirley Schwoerer, Wysox has had a bumper
crop of coriander this year but is not sure how to use it. She
wanted recipes and suggestions for using this. Thanks to Betty
Light, Lebanon, who writes that coriander seed can be used in
the following ways:
Beverages Crush 1 coriander seed, place in coffee cup
and fill cup with hot coffee.
Fruit —Add corinader seed to apples, pears, and dried fruit
while cooking.
Marinades —Add coriander seeds to marinades. Heat and
pour over meat. Let stand several hours in refrigerator. Good
for beef, lamb, and pork roasts, kebobs, fish and poultry.
Soup stock —Add'/«teaspoon coriander seed to soup stock
while it is cooking.
Texas Coriander Cake
Cake:
1 package yellow cake mix
4-serving package instant vanilla pudding mix
3 eggs
1 cup vegetable oil
1 teaspoon coriander
1 teaspoon cinnamon
2 small jars apricot baby food
1 cup pecans
Glaze:
Juice of 1 lemon
V 4 cup granulated sugar
Vz cup butter
Preheat oven to 325 degrees. Grease and flour tube or
bundt pan. Mix all ingredients together and pour into prepared
pan. Bake 50 to 60 minutes.
To make glaze, mix together lemon juice, ’/* cup sugar, and
y« cup butter in a small saucepan, bring to a boil. Poke holes in
warm cake and pour glaze over all the cake. Yields 10 to 12
servings.
ANSWER Here's another recipe for a thirst quencher
from Doris Dibert, Everett.
12-ounce can frozen lemonade concentrate
12-ounce can frozen orange concentrate
2 cups hot tea
1 cup sugar
7 cups water
Mix together all ingredients in large container (a 5-quart ice
cream bucket works well). Freeze, stirring occasionally as it
freezes to keep slushy. To serve, dip into cups or glasses; add
fruit juices or soda to fill cup. Serve with a spoon.
ANSWER Richard Kophazy, Moorestownship, wanted a
recipe for Eggplant Parmesan. Thanks to Anna Martin, Den
ver, for a recipe.
Eggplant Parmesan
1 medium eggplant
2 eggs, well beaten
IVt -2 cups bread crumbs
2 packages shredded mozzarella cheese
'A cup grated Cheddar cheese
Salt, pepper, garlic powder (not garlic salt), about
% teaspoon of each
1 29-ounce can tomato sauce
Pare eggplant. Slice in % -inch slices. Beat eggs, add salt,
pepper, and garlic powder. Dip sliced eggplant into egg mix
ture, then dip into bread crumbs.
Fry eggplant slices; then blot in paper towels. Layer tomato
sauce, eggplant, mozzarella cheese, and Cheddar cheese in
casserole. Top with more tomato sauce and cheese. Bake until
tomato sauce bubbles around edges and cheese is melted.
Cut into squares and serve. Serves 8.
ANSWER—Richard Kophazy, Moorestownship, wanted a
recipe for peach cobbler. Thanks to Anna Joyce Martin, East
Earl, for sending a recipe.
Ice Tea Slush
Peach Cobbler
Cool Weather
Encourages
Cabbage Family
Growth
HARRISBURG (Dauphin
Co.) The cabbage family veg
etable crops: broccoli, cabbage,
cauliflower, collards, and kale
prefer cool growing conditions.
Thus they do best in the cool
conditions of either fall or
spring.
In Pennsylvania, broccoli and
cauliflower in particular do best
in the fall. Growers are just
starting to harvest these nutri
tious vegetable crops that are
also believed to help prevent
gastrointestinal tract cancers.
Cabbage is less sensitive to hot
weather and is harvested
throughout the summer and fall.
Cabbage by itself ranks as
the fifth most important
Pennsylvania vegetable crop in
terms of acreage. Over 2,000
acres are grown each year and
are harvested from late June
into December. Pennsylvania
ranks 13th in the nation in the
production of cabbage.
About 400 acres each of col
lards and kale are grown along
with roughly 350 acres of broc
coli and 230 acres of cauliflower.
While many growers across the
state grow broccoli and cauli
flower in small acreages, the
production of collards and kale
is concentrated among a few
growers with large acreages in
southeast Pennsylvania.
The cabbage family is also
known as the Cruciferae family
because their flowers are shaped
like a cross According to the
Wellness Encyclopedia of Food
and Nutrition of the University
of California at Berkeley, crucif
erous vegetables contain indoles
nitrogen compounds that
seem to protect against cancers
of the stomach and large intes
tine They also are generally
high in fiber and antioxidants
like vitamin C and carotenoids
Antioxidants neutralize the
action of free radicals unsta
ble oxygen molecules which
promote cancer. Cruciferous veg
etables also contain compounds
that stimulate the release of
anticancer enzymes.
Some people object to the
odor produced by cooking crucif
erous vegetables. The odor is
caused by the release of sulfur
compounds while these vegeta
bles cook. While boiling crucifer
ous vegetables in large amounts
of water in an open pot will min
imize the characteristic strong
cabbage taste, it maximizes the
loss of nutrients.
Steaming, microwaving or
quick cooking in small amounts
of water minimizes the nutrient
loss in the cooking process. Of
course, broccoli, cabbage, and
cauliflower can all be enjoyed
raw by themselves or in salads.
Dietary experts recommend
including cruciferous vegetables
in the diet regularly, at least
several times a week. They also
recommend a daily serving of a
vegetable (or fruit) high in vita
min A, one high in vitamin C,
and one high in fiber. Broccoli
fulfills all three requirements
while cabbage and cauliflower
fulfill the vitamin C and fiber
requirement. The following
recipes are 5 ways to include
cole crops in your meal:
(Turn to Page B 9)
• *■ * * * * ♦- *