88-Lancaster Farming, Saturday, December 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 A long time reader from Ticonderoga, N.Y.,
would like recipes that use northern-hardy kiwi, which is small
and grapesized with a smooth skin. It grows on clusters of
vines.
QUESTION Ruth Shell, Mt. Aetna, writes that her hus
band's grandmother made pot pie from a raised dough that
was cut in squares. Ruth has tried many pot pie recipes, but is
unable to find one that tastes like the grandmother's. Can any
one help her?
QUESTION Laurie Millus, Poughquag, N.Y., would like a
recipe for pumpkin butter similar to apple butter.
QUESTION Fern Gerth, Reading, would like a recipe
for lemon curd.
QUESTION—A reader wants to know how to can spagetti
and meatballs, chili, ham with green beans and potatoes, veg
etable beef soup and other favorite dishes so she will have food
to serve instantly. She wanted to can it using a hot water bath;
however, it is considered unsafe to can any kind of meat and
some vegetables with that method. Even if you have canned
with this method in the past and have had no problems, we can
not print recipes that pose a health hazard. Send recipes for
these dishes preserved by the pressure canner method.
QUESTION — Marilyn Reega, Dorothy, N.J., is looking fora
recipe for Dorothy’s Cornbread, which has sour milk and sour
cream ingredients. The recipe had appeared in the paper sev
eral years ago. Did anyone clip the recipe?
QUESTION Stephanie Luckenbaugh, Abbottstown,
would like a recipe for Cream of Crab soup that tastes like the
kind they serve at Rutter’s Family Restaurant.
QUESTION Denise Fletcher, Trumansburg, N.Y., would
like a recipe for a sweet, spicy mustard that she thinks includes
dry mustard and eggs.
QUESTION Terry Roup, Danville, wants a recipe for a
cracked sugar cookie, a large flat cookie with cracks on top.
QUESTION —Violet Cassner, Newburg, would like a recipe
for pickled heads of green cabbage in which the leaves are
used to make stuffed cabbage.
QUESTION Bernie Seeko, Hackettstown, N.J., would
like to know how to keep raisins, nuts, or berries from settling in
the bottom of cakes when baking. She’s tried coating them with
flour just before baking with no luck.
QUESTION —A South Jersey reader is looking for a recipe
for pumpkin cheesecake with a gingersnap crust, which had
been printed in “Good Housekeeping.”
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 Shippensburg reader would like a recipe
for corn crackles.
QUESTION Esteila 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 Rose Diehl, Bloomsburg, wants recipes for
turkey scrapple and turkey bologna.
Cook’s
Question
Comer
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, dove
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 delidous. She has tried many
stores and has not been able to locate the pickling compound.
Can any one help her?
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?
ANSWER—Connie Miller, Oley, wanted recipes using soy
beans. Thanks to a reader who sent in the following collection.
Unfortunately the submitter’s name became detached from the
recipes, and I cannot give credit to the person to whom it is due.
Reminder to readers; Make sure you write your name on the
same page of every recipe submitted.
Basic cooking instructions for dried soybeans. Rinse soy
beans. Add them to 3 or 4 cups of water and boil for 3 hours.
Now they are ready to use in recipes. Grind them up and add to
many recipes or casseroles in place of some or all of meat
Grind them and put them in spaghetti, lasagna, and a pasta
dish.
Soybeans With Tomatoes And Feta Cheese
2 cups cooked soybeans
2 tablespoons soybean oil
2 or 3 garlic cloves, chopped
1 small onion, chopped
IVt cups diced tomatoes
1 teaspoon dried dill weed
12-ounces feta cheese, crumbled
1 lemon, quartered
2 cups cooked rice
Saute the garlic and onion in oil. Add tomatoes, soybeans,
and dill weed. Cook 10 minutes covered. Add Feta cheese and
continue to cook until cheese is melted.
Serve over rice with lemon wedge.
Soybean Cherry Cupcakes
Yield 1 dozen.
1 cup cooked soybeans
1% cups flour
1 cup sugar
% cup soybean oil
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
2 eggs
1 cup candied cherries
1 cup chocolate chips
2 cups chopped pecans
Puree soybeans in food processor. Add all but cherries, cho
colate, and pecans. Mix until smooth. Stir in cherries, choco
late, and pecans. Bake in cupcake pan at 325 degrees for 30
minutes.
Barbecue Soy Burgers
Yield; 4 servings.
2 cups cooked soybeans, drained
1 small onion, minced
2 garlic cloves, mashed
2 tablespoons butter
2 tablespoons soy sauce
2 tablespoons sesame seeds
'A cup fine bread crumbs
1 egg
Freshly ground black pepper to taste
In a small pan, saute onion and garlic in butter and cook until
translucent Set aside. In food processor, whirl beans, bread
crumbs, egg, soy sauce, and sesame seeds to a coarse meal.
Transfer to a medium bowl, add garlic-onion mixture and black
pepper, and mix well.
Shape into four patties. Heaton grill until brown, giving them
about 5 minutes on each side.
Serve with a good sauce.
Baked Soybeans
2 cups soybeans, cooked, drained, rinsed
V* cup water
% cup brown sugar
Vi cup molasses
2 tablespoons mustard
Vt cup barbecue sauce
Vt cup onions, chopped
V* cup ketchup or to taste
Place all ingredients in a baking dish. Mix to combine. Cover.
Place in 350 degree oven for 45 minutes. Remove lid and bake
for another 30 to 45 minutes.
Soybeans
(Turn to Pago Bfi)
Survival
Guide
(Continued from Page B 6)
HOT CRANBERRY
CITRUS PUNCH
3 lemons
3 oranges
2'h cups water
'/> cup sugar
2 sticks cinnamon
20 whole cloves
32-ounces cranberry juice
cocktail
1 cup orange juice
Vi cup lemon juice
In a large saucepan, combine
water, sugar, and spices. Bring to a
boil; simmer for 5 minutes. Add
the remaining ingredients; heat
For garnish, float clove-studded
orange or lemon slices in punch, if
desired. Makes about 8 cups.
CRANBERRY CIDER
1 gallon cranberry juice
1 gallon apple cider
12 whole cloves
Cinnamon sticks
Mix equal ports of cranberry
juice and apple cider in crackpot
Heat thoroughly. Serve in mugs
with cinnamon sticks.
CHEESE BALL
2 pounds Velvceta cheese
3-4-ounccs blue cheese
1 tablespoon Worcestershire
sauce
Dried parsley
Paprika
Let cheeses come to room temp
erature. Mix with electric mixer
until cheeses are blended. Roll into
three balls. Roll one in dried pars
ley for green color and another one
in paprika for red color. Decorate
with sliced maraschino cherries.
Serve with crackers.
STUFFED
MUSHROOM CAPS
24 large fresh mushrooms
6 tablespoons butter
.% cup plain dry bread crumbs
1 envelope dry onion soup mix
l h cup sliced almonds
l /« cup shredded parmcsan
cheese
Remove stems from
mushrooms and finely chop; set
caps aside. In a skillet, saute
chopped mushrooms in butter until
tender, about 6-8 minutes. Remove
from heat; stir in bread crumbs,
soup mix, and almonds. Stuff firm
ly into mushroom caps. Place in a
greased 15xl0xl-inch baking pan;
sprinkle with cheese. Bake, uncov
ered, at 425 degrees for 12-15
minutes or until tender.
Mary Nicholson
Carol Ulsh
ROLLED HAM SLICES
6-8 slices luncheon baked ham,
thickly cut
8-ounces cream cheese,
softened
Dill pickle spears
Cateftilly spread ham slices
with softened cream cheese. Lay a
pickle spear along the short side
and roll up.
Refrigerate several hours. Cut
each toll into 4-5 pieces.