88-Lancaster Farming, Friday, January 8, 1999
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
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 Krista Schaible, Riegelsville, would like a
recipe to make granola.
QUESTION Anna Showalter, Weyers Cave, Va., would
appreciate a pork roll bologna recipe that tastes like that made
in Lancaster County.
QUESTION Grace Ikeler, Bloomsburg, would like a
recipe for pumpkin soup.
QUESTION Herman Ikeler, Bloomsburg, would like a
recipe for dried cured pepperoni.
QUESTION G. Sweitzer, Airville, wanted to know what
temperature and for what length of time should field corn be
roasted in an oven prior to grinding into roasted corn meal. Can
the unground roasted corn be kept for a year or more in an air
tight container?
QUESTION Janet Huber, Williamstown, wants a recipe
for chocolate banana cookies.
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 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— 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 — 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 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).
ANSWER James Testerman, Mercersburg, wanted a
great recipe for deer bologna. Thanks to Eleanor Laubach,
Benton, for sending a recipe for venison bologna. Eleanor
writes that this recipe was handed down from her father. She is
78 years old and continues to make this every year.
Venison Bologna
5 pounds ground venison
5 tablespoons Tender Quick
2% teaspoons mustard seed
2Vz teaspoons pepper
1 % teaspoons Hickory salt
Yt teaspoon garlic powder
1% teaspoons Liquid Smoke
Combine ingredients and mix well with hands. Roll into five
one-pound log-shaped rolls. Wrap in plastic wrap, then in foil.
Put on cookie sheet in a plastic bag and refrigerate for three
days. Take out of bag, unwrap rolls. Place on a cookie sheet in
325-350-degree oven. Bake one hour or longer if needed while
turning rolls VC turn every 10 minutes. Remove from oven.
Cool. Wrap again. Refrigerate and slice when ready to serve.
Cook’s
Question
Coma'
ANSWER Rose Diehl, Bloomsburg, wanted a recipe for
pork scrapple. Thanks to Rosemary Marttiuz, Kersey, for send
ing a recipe that she has been using for many years. She
writes, “Each year we butcher our pigs and cannot wait for the
first pan of scrapple.”
Philadelphia Scrapple
2 pounds lean bony pork
1 tablespoon salt
Vi teaspoon sage or poultry seasoning
1 cup cornmeal
2 quarts water
1 teaspoon pepper
Vs cup buckwheat flour
Put meat in kettle; add 114 quarts water. Simmer until meat
is very tender. Skim fat from top; strain off broth and set aside.
Remove meat from bones and chop it fine (do not grind). Pour
broth into saucepan; add meat and sage and bring to a boil.
Combine cornmeal and buckwheat flour; slowly stir 2 cups cold
water into mixture. Add a little at a time to meat broth, keeping it
simmering continously. Stir until mixture reaches the consis
tency of soft mush. Lower heat so scrapple will not scorch.
Cook until scrapple is thick. Rinse two 9x5x3-inch pans with
cold water. Pour scrapple into pans and chill. To cook, turn
scrapple out of pan and cut into '/< - to 14 -inch slices.
Lay them, so slices do not touch, in a cold, heavy skillet Set
over moderate heat; let brown slowly, but thoroughly, on one
side; repeat for other side. It may take about 30 minutes to
brown scrapple properly. Makes 8 to 14 servings.
Variation: For extra! flavor, add two slices pork liver,
chopped, with pork.
ANSWER Here are some whoopie pie variations from
Anna Martin, Denver.
Oatmeal Whoopie Pie
2 cups brown sugar
3 /« cup butter
2 eggs
% teaspoon salt
1 teaspoon cinnamon
1 teaspoons baking powder
3 tablespoons boiling water
1 teaspoon baking soda
2Va cups flour
2 cups quick oats
Cream sugar and shortening. Add eggs, salt, cinnamon, and
baking powder. Add baking soda dissolved in hot water. Gra
dually add flour and oatmeal. Drop batter by heaping teas
poonfuls onto greased cookie sheet. Bake at 350 degrees for
8-10 minutes or until browned.
Filling:
1 egg white, beaten
2 tablespoons milk
1 teaspoon vanilla
1 cup confectioners’ sugar
Mix together all ingredients, then add one more cup confec
tioners’ sugar and % cup shortening. Spread dab of filling on
flat side of cookie top with another cookie to form a sandwich
cookie.
Chocolate Whoopie Pies
2 cups sugar
1 cup shortening
2 eggs
4 cups flour
1 cup cocoa
2 teaspoons vanilla
1 teaspoon salt
1 cup sour milk
2 teaspoons baking soda
1 cup hot water
Cream sugar and shortening, add eggs. Sift together flour,
cocoa, and salt. Add alternately with sour milk. Add vanilla. Dis
solve baking soda in hot water and add last. Mix well. Drop by
rounded teaspoonful onto cookie sheet. Bake at 350 degrees
for 8-10 minutes.
, Double filling recipe printed with the Oatmeal Whoopie Pie
recipe. Place filling between two cookies.
Pumpkin Whoopie Pies
2 cups brown sugar
1 cup vegetable oil
IVi cups mashed pumpkin
2 eggs
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
IVs tablespoons cinnamon
Vz tablespoon ginger
Vt tablespoon ground cloves
Cream together sugar and oil. Add pumpkin and eggs. Add
flour, salt, baking powder, baking soda, vanilla, and spices. Mix
together. Drop by heaping teaspoonful onto greased cookie
sheet Bake at 350 degrees for 10-12 minutes. Make sandwi
ches from two cookies filled with whoopie pie filling (recipe
printed with Oatmeal Whoopie Pies).
(Turn to Page B 9)
Break For
Breakfast
(Continued from Page B 6)
MAPLE-TOPPED
OVEN PANCAKE
‘A cup packed brown sugar
‘A cup butter
'A cup maple-flavored syrup
I'A cups Bisquick baking mix
'A cup packed brown sugar
I cup milk
2 eggs
Heat oven to 350 degrees. Heat
'A cup brown sugar, butter, and
syrup in 1-quart saucepan over low
heat, stirring occasionally, until
melted. Pour into ungreased
13x9x2-inch pan. Beat remaining
ingredients in medium bowl, using
fork, until blended; carefully pour
over syrup mixture. Bake 30 to 35
minutes or until top springs back
when touched in center. Cut into
3-inch squares; turn each square
upside down onto plate. Serve
immediately. 9 to 12 servings.
LEANN RIMES’
SOUTHERN-STYLE GRITS
BAKE
1 slice thick-cut bacon (prefer
ably applewood smoked)
'/i cup finely chopped onion
I'U cups fat free milk
2 A cup quick cooking grits
‘A teaspoon salt
2 tablespoons pure maple syrup
3 eggs, beaten
2 tablespoons chopped chives
Dice bacon; cook in medium
saucepan until crisp. Transfer
bacon with slotted spoon to paper
towel; set aside.
Cook onion in drippings over
medium heat in saucepan 4
minutes, stirring occasionally.
Add milk, grits, and salt; bring to a
boil, stirring frequently. Simmer 2
to 3 minutes or until thick, stirring
constantly.
Remove from heat; stir in syrup.
Place eggs in bowl. Gradually stir
small amount of grits into eggs,
then stir the egg mixture back into
remaining grits mixture. Pour into
1-quart souffle or round baking
dish that has been sprayed with
cooking spray.
Bake in 375 degree oven 35 to
40 minutes or until puffed and cen
ter is set Sprinkle with reserved
bacon and chives. Serve warm.
BANANA-ORANGE
YOGURT SMOOTHIE
l'/a cups plain lowfat yogurt
‘A cup orange juice
V« cup wheat germ
1 large ripe banana, peeled,
sliced
1 tablespoon honey
'h teaspoon vanilla
‘Ateaspoon ground cinnamon
Place all ingredients in a blender
contain*. Cover and blend on high
speed ror one minute or until
smooth. Pour smoothie into two
glasses and, if desired, sprinkle
with additional wheat germ.
MUESLI WITH BERRIES
l'/i cups quick or old-fashioned
oats, uncooked
Vi cup wheat germ
l'/« cups orange juice
20-ounce can crushed pineapple
with juice
1 cup plain low-fat yogurt
1 teaspoon vanilla
2 cups sliced strawberries
Ground nutmeg
In large bowl, combine all
ingredients except berries and nut
meg; mix well. Cover and refrig
erate at least eight hours or up to
four days.
Serve muesli cold, topped with
berries and nutmeg.