88-Lancaster Farming, Saturday, January 30, 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 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 Bonnie Gibble, Ono, would like healthy
recipes with nutritional counts.
QUESTION —Martha Gerber, Littlestown, is looking honey/
mustard pretzels that taste similar to those made by Snyders.
QUESTION M. Root, Manheim, would like a recipe for
Sand Art Brownies, a quart jar filled with dry ingredients lay
ered in a jar to look like sand art. Ingredients include chocolate
chips, white chocolate chips, and walnuts.
QUESTION Nancy Kring, Cairnbrook, would like a recipe
for chess pies that contain raisins and walnuts and are baked in
a muffin tin.
QUESTION Martha Lair, Oxford, writes that her mother
used to cook cake icing in the 19405. She remembers it being
much better than that made with powdered sugar. She would
like a recipe for cooked chocolate icing. She has a recipe that
part of the ingredients are cooked, but she recalls her mother
cooked all the ingredients.
QUESTION— Lynn Rossi, Lititz, would like a recipe for mar
inated mushrooms, which are made without cooking oil and
sold by S. Clyde Weaver, East Petersburg.
QUESTION Nancy Koons, Lebanon, writes that she
wants a recipe for coconut macaroons. She purchased some
that she really likes, but they are expensive. She tried a recipe
using sweetened condensed milk but did not like it as well as
the store purchased macaroons. Anyone have a good recipe?
QUESTION Mrs. Dale Burkhart, Narvon, misplaced a
recipe for a seasoning mixture to rub into beef roast before
roasting. She recalls that some of the ingredients included
instant coffee granules, beef bouillion, salt and pepper.
QUESTION Edna Leinbach, Loysville, writes that when
cold raw milk is added to a hot fruit dessert such as peach of
cherry cobbler, it curdles. Itthere anything that can be added to
the dessert to avoid this?
QUESTION A West Virginia reader would like a pizza
crust recipe that tastes like Pizza Hut’s pan pizza.
QUESTION Darvin Moyer, Johnstown, would like a
recipe for the beef and lamb mixture used to make Greek Gyro
sandwiches. How is the meat ground and pressed and what
spices are added to the mixture?
QUESTION Anna Showalter, Weyers Cave, Va., would
appreciate a pork roll bologna recipe that tastes like that made
in Lancaster County.
QUESTION Herman Ikeler, Bloomsburg, would like a
recipe for dried cured pepperoni.
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 dusters of
vines.
QUESTION A Shippensburg reader would like a recipe'
for corn crackles.
ANSWER Grace Ikeler requested a recipe for pumpkin
soup. Here is one from Shirley Wartzenluft, Robesonia.
Pumpkin Soup
Vz cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
2 cans (14’/2 -ounces each) chicken broth
15-ounces solid-pack pumpkin
1 teaspoon brown sugar
% teaspoon salt
V* teaspoon pepper
% teaspoon ground nutmeg
1 cup whipping cream
Cook’s
Question
Comer
Pizza Any Way
(Continued from Page B 6)
TACO PIZZA
1 pound lean ground beef
1 package taco seasoning mix
8 8-inch tortillas
1 cup shredded cheddar cheese
2 cups shredded lettuce
1 cup diced tomatoes
‘A cup thinly sliced green onions
‘A cup sliced black olives,
optional
'A cup diced peppers, optional
Taco sauce, thick and chunky
(mild or medium)
Preheat oven to 425 degrees.
Brown lean ground beef, add sea
soning mix according to directions
on package.
Place tortillas on baking sheets,
smooth. Place 4 tablespoons meal
sauce cm each tortilla; sprinkle
each with shredded cheddar. Place
in the oven and bake for 6 to 8
minutes or until cheese melts.
Remove; sprinkle lettuce, toma
toes, green onions, black olives,
and peppers. Spoon taco sauce
over the top or put taco sauce in a
bowl and let each person put their
own amount of sauce on top.
Serves 8.
In a large saucepan, saute onion in butter until tender.
Remove from heat, stir in flour until smooth. Gradually, stir in
broth, pumpkin, brown sugar, salt, pepper, and nutmeg. Bring
to a boil. Reduce heat and simmer for 5 minutes. Add cream.
Cook for 2 minutes or until heated through. Serves 6.
ANSWER Naomi Hackman, Souderton, sent in this
recipe for the oatmeal topic, which we received too late to
include in last week’s issue.
6 cups sliced apples
% cup quick oatmeal
Va cup flour
% cup brown sugar
V* cup butter
Place apples in a two-quart glass baking dish. Sprinkle 2
tablespoons granulated sugar over apples and cinnamon very
lightly. Also add two tablespoons water.
Combine oatmeal, flour, brown sugar, and butter. Sprinkle
over apples. Bake at 350 degrees until apples are soft (45
minutes to one hour).
Here is another recipe that we received too late to include in
the oatmeal feature. Bonnie Gibble, Ono, sent in this one.
1 cup oil
1 cup sugar
4 eggs
Mix together and add:
6 cups oatmeal
4 teaspoons baking powder
I'A teaspoons salt
2 cups milk
Add nuts, cinnamon, and raisins as desired. Beat and pour
into 9x13-inch pan. Bake at 350 degrees for 45 minutes.
ANSWER During the recent inaguration a lot of press
coverage was given to the first lady of Pennylvania’s dress, but
Michele Ridge also enjoys using family recipes. Here is one of
favorites that she said is especially delicious made with Pen
nsylvania’s Granny Smith or Cortland apples.
Harvest Apple Cake
4 cups diced fresh apples
1 cup sugar
3 cups flour
1 cup cooking oil
2 eggs
1 cup chopped walnuts
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
Mix together apples and sugar. Let stand one hour. Sift
togetherflour, baking soda, and spices. Beat eggs, add oil, and
vanilla. Add apple mixture. Combineflour mixture with egg mix
ture. Stir in walnuts. Bake in a greased and floured angel food
pan at3so degrees for one hour. Cool and frost with plain white
icing.
8-ounce package refrigerated
crescent rolls
•A cup mayonnaise
I'A teaspoons Dijon mustard,
optional
8 slices bacon, cooked, drained,
crumbled
1 cup shredded lettuce
1 large tomato, chopped
'li cup shredded cheddar cheese
'A cup green onion, thinly sliced
Preheat oven to 350 degrees.
Grease a 14-inch pizza pan.
Unroll the crescent dough, sepa
rate triangles and arrange trinan
gles with the points in the middle.
Press down and pinch seams
together.
Bake 12 to 15 minutes or until
golden brown. Remove, cool
completely.
In a small bowl, mix together
mayonnaise and mustard, spread
the mixture over the cooled crust.
Sprinkle with crumbled bacon.
Top with lettuce, tomato, cheese,
and onions. Cut into wedges and
serve.
Yields 8 to 10 servings as an
appetizer or 2 to 3 servings as a
meal.
B. Light
Lebanon
Apple Crisp
Baked Oatmeal
(Turn to Page B 9)
BLT PIZZA
B. Light
Lebanon
PIZZA HUT'S
BREAD STICKS
l'/i cups warm water
1 tablespoon yeast
1 tablespoon oil
1 tablespoon sugar
1V« teaspoon salt
4 cups flour
Butter mixture, combine:
'h cup butter, melted
3 tablespoons olive oil
3 tablespoons parmesan cheese
1 teaspoon garlic powder
2 tablespoons dried parsley
Dissolve yeast in warn water.
Add oil, salt, and sugar. Stir in
flour until it is too stiff to stir with
spoon. Dump on floured surface
and knead several minutes. Let rise
until double in size. Roll out to a
15xlS-inch square, using flour as
you roll the dough. Cut strips of
dough with pizza cutter. Cut strips
into 3 pieces each S-inches long.
Dip pieces in butter mixture, twist,
and place on cookie sheets. Let rise
until golden brown. Delicious to
eat with cheese dip, warm pizza
sauce, or soup.
Marian Zimmerman
PIZZA HUT PIZZA
2 packages yeast
% cup warm water
2 teaspoons sugar
2 cups cold water
3 tablespoons oil
1 teaspoon salt
'A teaspoon garlic salt
'A teaspoon oregano
6'A to 7 cups flour
Sprinkle yeast over warm water
and stir in 2 teaspoons sugar. Let
stand 5 minutes.
Combine yeast mixture with
remaining ingredients and half the
flour. Stir then work in tetnainding
flour. Let rise until about double.
Divide dough in three portions.
Pour about ‘A cup oil in bottom
of 15-inch pan (you can use heavy
black skillet). Roll out dough to
size of pan (should not be pressed
up along side but fit in bottom pan
only. Spread 1 cup pizza sauce on
15-inch crust. Put light layer of
cheese on and top with toppings.
Sprinkle on remaining cheese last
3 minutes of baking. Bake at
475-490-degrecs for 8 to 10
minutes. Makes 3 (15-inch pizzas).
Marian Zimmerman
SPINACH PIZZA PIE
15-ouncc package refrigerated pie
crust
3 tablespoons butter
3 /« cup green bell pepper
'A cup chopped onion
2 garlic cloves, minced
1 pound package frozen cut leaf
spinach, thawed, squeezed to drain
well
% to 1 teaspoon dried Italian
seasoning
'A teaspoon salt
Dash crushed red pepper flakes
l‘A cups shredded mozzarella
cheese
5 Italian tomatoes
'A cup grated parmesan cheese
Heat oven to 400 degrees. Pre
pare pie crust as directed on pack
age for two-crust pie using 9-inch
pie pan.
Melt butter in large skillet. Add
bell pepper, onion and garlic, cook
and stir until vegetables are tender.
Add spinach, Italian seasoning,
salt and ted pepper flakes; mix
well. Cook until thoroughly
heated.
Spoon half of spinach mixture
evenly on pizza shell. Top evenly
with half of mozzarella cheese,
tomatoes, and parmcsan cheese.
Repeat layering with remaining
spinach mixture, mozzarella
cheese and tomatoes. Top with
second crust; seal edges and flute.
Cut slits in several places. Sprinted
top crust with remaining '/« cup
parmcsan cheese.
Bake at4oo degrees for 35 to 40
minutes or until crust is golden.