BS-Lancaster Farming, Saturday, October 10, 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 Nancy Kramer, Lebanon, is interested in recipes for drop sugar cookies that remain soft and also molas ses drop. QUESTION Elizabeth Beaver, Ringtown, would like a recipe for apple butter cake. QUESTION Joyce Shoemaker, Mount Joy, would like recipes for different flavors of angel food cake such as raspber ry, strawberry or orange. QUESTION A reader from Ephrata writes that when she cold packs string beans, she boils them for three hours. The jars seal, but some get a white settlement at the bottom of the jars and the liquid at the bottom looks cloudy. She asked what causes this problem and are the beans safe to eat. Perhaps our readers have an explanation; however, recent research shows that beans should be pressured canned to eliminate all bacter ial and the risk of food poisoning. 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 pre pared like this for cookies, muffins, etc. QUESTION Deirdre from New York wants a recipe for chocolate spice cake. QUESTION—HeIen 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 A reader wants recipes for black bread and for pumpernickel bread. QUESTION Donna Beyerbach, Oakdale, would like a recipe for zucchini cake that is canned in a jar. 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 tother purchased a pickle compound at the former People’s rug Store during the 1940 s and 19505. There were four pack- ies in one recipe and contained rock salt, saccharine, clove » , and an acid of some kind that was mixed into 1 gallon of cold v egar and poured over pickles. The pickles were ready to eat <a bin several days and tasted delicious. She has tried many si - es and has not been able to locate the pickling compound. C. i any one help her? UESTION Barbara from Kutztown would like a recipe for le sauce that is used to dip steamed dumplings into at a Chi ?se restaurant. Cook’s Question 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 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—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 the bretzel QUESTION Rose Diehl, Bloomsburg, wants recipes for turkey scrapple and turkey bologna. ANSWER Here’s a recipe from Ruth Bricker, Glen Rock who sent in a recipe that had been requested for spiced tomato jam. Begin with 2V* pounds tomatoes and 2 lemons. Scald, peel, and chop fully ripe tomatoes. Simmer 10 minutes. Measure 3 level cups prepared tomato (add water if needed to make 3 cups) into 8-quart saucepan. Add to that 1 'A teaspoons grated lemon rind, 'A cup lemon juice, 'A teaspoon each allspice and cinnamon, and % teaspoon ground cloves. Put tomato mixture into large saucepan and mix in 1 box Sure Jell. Bring quickly to a hard boil, stirring constantly. At once, add 3 cups sugar. Bring to a fully rolling boil that can’t be stirred down. Boil hard one minute, stirring constantly. Remove from heat. Quickly skim off foam with metal spoon. Pour quickly into hot, sterilized jars, leaving '/«-inch head space. Wipe top edge and threads of jars with clean, damp cloth. Put on seals. Process in hot water bath for 5 minutes. After processing, invert jars to prevent floating fruit. After 30 minutes turn upright again. Cool and store. ANSWER To make your own spices, try these from Deiphine Zimmerman, Newmanstown. Italian Seasoning V 4 cup dried oregano '/«cup dried basil 2 tablespoons onion powder 1 tablespoon garlic powder 'A teaspoon crushed hot pepper flakes 'A teaspoon pepper 1 bay leaf, crumbled Combine and whirl briefly in a blender. Pumpkin Pie Spice Vi cup cinnamon Vi cup ground ginger 2 tablespoons nutmeg 2 tablespoons ground cloves Combine ingredients. Use 3% teaspoon for each VA cups canned pumpkin. ANSWER Richard Kophazy, Moorestownship, wanted recipes using eggplant. Thanks to Elizabeth Beaver, Ring town, for sending this recipe. Caponata 2 teaspoons olive oil 1 A cup chopped onion 2 minced garlic cloves 7 cups chopped, peeled eggplant 1 chopped tomato 2 tablespoons chopped fresh basil 1 teaspoon chopped fresh parsley 'A teaspoon oregano 2 tablespoons balsamic vinegar 'A teaspoon salt % teaspoon black pepper Heat olive oil in a large skillet. Cook onion and garlic over medium heat about 2 minutes or until tender. Stir in eggplant and tomato. Cook 10 minutes, stirring frequently. Stir in remaining ingredients. Refrigerate at least two hours. ANSWER Debra Allgyer, Womelsdorf, wanted a recipe for Elephant Ears. Numerous readers have sent recipes for funnel cakes, which is another name for Elephant Ears. Thanks to Tina Forry, Palmyra: Rebecca Case, Glenville; Betty Mcßride of Jim Thorpe and others for sending recipes. 3 tablespoons sugar 3 large eggs 1 cup milk IVi cup flour 2 teaspoon baking powder VS teaspoon salt 1 tablespoon vanilla or nutmeg Hot oil Combine eggs and sugar. Stir in milk. Sift together dry ingre dients and mix with egg mixture until smooth and glossy. Heat Vt -inch oil in frying pan. Pour VS cup mixture through narrow funnel into hot oil moving from center to outer edge making cir cles. Fry 2 minutes, turning once. (Tum te Pag# B 9) Spiced Tomato Jam Funnel Cakes Beware Of Silo Fire Danger UNIVERSITY PARK (Cent Co.) In the wake of a rect rash of silo flies in Fennsylvani fire safety and farm safety expo ate advising farmers to use a Heme caution when filling silts this fall “We’ve investigated four silo fires in the last seven) weeks,"said Lloyd Henry, stale fire instructor and chief of the Lampeter Fire Company in Lan caster County. “These fires wen unusual because they occurred within several hours of the silts being filled, and started not inside the silo but in the access chutea, where dried-out debris and cob webs can act like kindling. We'ie still trying to pin down the cause." Henry and Dennis Murphy, professocr of agricultural engi neering and a farm safety expert in Penn State’s College of Agricul tural Sciences, say a combination of factors could be causing the blazes. “Dry weather in many areas may be causing poor fer mentation of silage, which in tun might lead to the production ol greater amounts of volatile gases,’ Murphy said. Murphy explained that seven! gases, including hydrogen and methane, are by-products of fer menting silage. But it’s not known whether either of these gases, or some other substance, is involved in the recent fires. “If excess gases are present, they could burst into flames if ex posed to a iouree of ignition, such as static electricity 01 sparks created during the loading a blowing of silage," Murphy said “Other potential ignition sources are bam lights or other elec trial equipment near or at the base of unloading chutes.” Murphy said farmers should take die following precautions lo help reduce the risk of silo fires; • Water down silo unloading chutes. • Provide plenty of ventilation around the silo, especially at load ing areas and up chutes. “Use i bam fan to keep extra oxyga moving up the silo chute,” said Murphy. “This helps prevent the generation of excess silo gasei and dilutes the gases present keeping them from reaching ex plosive concentrations.” • Clean out chaff and other de bris from the silo chute and from around the rungs or frame of chute doors. Murphy said farmers also mutt remember that besides the poten tial fire hazard, silo gases are tox ic, especially in the first 48 to 60 hours after filling. “If you mutt enter the silo within the first 48 to 60 hours, protect yourself by wearing a self-contained breath ing apparatus,” he said. “If you don’t have access to one. stay out of the silo. “Dangerous levels of silo gn may be present for an additions! two to three weeks,” he said. “To enter without a self-contained breathing apparatus during this period, ventilate with the silo blower. Open all doors, run the blower fan for 20 minutes, and leave it running while you are is the silo. Enter only after you have put on a respirator for toxic dust, and have a second person with yos to assist in an emergency.”
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