88-Lancaster Farming, Saturday, February 6, 1999
If you are looking for a recipe but can’t find It, send your
recipe request to Lou Ann Good, Cook’s Question Comer,
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 —M. Martin, Ephrata, would like to know how to
make tomato paste using 100-percent tomatoes.
QUESTION—M. Martin, Ephrata, would like to know how to
make condensed milk and evaporated milk.
QUESTION Eleanor Kisner, Muncy, would like a recipe
for Italian Wedding Soup.
QUESTION—Sherry Rechlin, N. Franklin, Ct., would like a
recipe for farmer’s cheese and for clotted cream.
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 ajar to look like sand art. Ingredients include chocolate
chips, white chocolate chips, and walnuts.
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 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. It there anything that can be added to
the dessert to avoid this?
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 clusters of
vines.
QUESTION A Shippensburg reader would like a recipe
for corn crackles.
ANSWER Nancy Kring, Cairnbrook, wanted a recipe for
chess pies that contain raisins and walnuts and are baked in a
muffin tin. Thanks to E.J. Beaver, Ringtown, for sending in this
recipe.
Line 12 three-inch muffin tins with your favorite pie crust
recipe. Prick the pie shells. Bake them in 500-degree oven for
10 minutes. Cool.
Mixture filling:
Sift 1 cup sugar.
Beat V 4 cup butter until soft and add sugar gradually. Blend
until creamy, then add one at a time;
2 or 3 eggs
1 teaspoon vanilla OR 2 tablespoons lemon juice
% cup thick cream
1 cup chopped walnuts
I V* cups raisins soaked in boiling water for 30 minutes and
drained well.
Fill the shells with this mixture. Bake in 325 degree oven until
filling is firm. Cool in pans. Serve topped with whipped cream.
Cook’s
Chess Tarts
ANSWER Thanks to an Ephrata reader for sending in
these recipes for pressure canning that had been requested by
another reader.
Meat Loaf To Can
15 pounds ground beef
'A cup salt
4 eggs
3 cups water, milk or tomato juice
4 slices bread, dried or crumbled
36 saltine crackers, crushed
1 cup oatmeal
1 teaspoon pepper
1 onion, grated
Mix and pack into canning jars. Process under 10 pounds
pressure 75 minutes for pint jars or 90 minutes for quarts.
Vegetable Soup To Can
1 quart potatoes
1 quart carrots
1 quart green beans
1 quart corn
1 quart onions
1 quart celery
1 quart alpahbet macaroni
3 pounds ground beef, browned
5 quarts tomato juice
2 quarts V-8 juice
\A cup brown sugar
2 tablespoons chili powder
3 tablespoons beef bouillon powder
Cook all vegetables separately and drain. Add prepared
vegetables to boiling tomato juice. Mix all together. Add chili
powder, brown sugar, bouillon powder, and salt to taste.
Fill 15 quart jars. Pressure cook at 10 pounds for 45 minutes.
15 pounds ground beef
8 tablespoons salt
4 cups oatmeal
1 teaspoon black pepper
1 onion, chopped
2 cups tomato juice
Mix well. Roll into balls of desired size. Bake until browned.
This will keep balls from sticking together in jars. Put into jars.
Pressure can 10 pounds pressure for 114 hours.
Spaghetti sauce or barbecue sauce may be added to jars
before processing. These meatballs are really good served
with spaghetti.
Homemade Baked Beans
1 pound navy beans
Add 2 tablespoons bacon fat
1 cup bacon bits
1 onion, chopped
114 teaspoons salt
1 small can tomato juice
V* cup brown sugar
14 cup pancake syrup
114 cups catsup
% teaspoon Worcestershire sauce
Wash beans and bring to a boil. Turn off let set one hour. Boil
until tender about 45 minutes. Pour off water then add remain
ing ingredients and bring to a boil, then cool to can. Process
pints in pressure canner at 10 pounds pressure for 10 minutes.
Canned Chili Soup
10 pounds dried kidney beans
8 pounds ground beef
12 quarts tomato juice
Add to taste:
brown sugar
chili powder
salt
black pepper
onion
garlic salt
Soak beans overnight. Cook until soft. Fry ground beef and
pour off fat. Add tomato juice, brown sugar, chili powder, salt,
pepper, onion, and garlic salt. Heat.
If desired, soup can be thickened before putting in jars or
after opening jars. Pressure can for 10 minutes.
Beef Barbecue
10 pounds ground beef
5 chopped onions
A cup salt
1% tablespoon black pepper
1 cup vinegar
% cup mustard
I'A cups brown sugar
% cup Worcestershire sauce
5 cups catsup
Brown ground beef and onion. Add remaining ingredients
and 4 cups beef broth or water. Steam 10 minutes. Put in jars.
Pressure can for 10 minutes.
Canned Meatballs
(Turn to Page B 9)
Sweets
(Continued from Page B 2)
PEANUT BUTTER
MARBLED BROWNIES
1 cup butter, melted
2 cups sugar
2 teaspoons vanilla extract
3 eggs
V'• cup baking cocoa
VA cups flour
'A teaspoon baking powder
'A teaspoon salt
1 cup milk chocolate chips
Peanut butter filling:
In a small bowl, beat together
until smooth and creamy:
6-ounces softened cream cheese
'A cup peanut butter
Vi cup sugar
1 egg
2 tablespoons milk
Heat oven to 3SO degrees.
Grease 13x9x2-inch baking pan.
Prepare peanut butter filling. Stir
together butter, sugar, and vanilla.
Add eggs, beat well. Add cocoa,
beat until well blended. Add flour,
baking powder, and salt; beat well.
Stir in chocolate chips. Remove
one cup batter. Pour remaining
batter into pan. Spread peanut but
ter filling over surface. Drop
reserved chocolate batter by teas
poonfuls over filling. Using knife,
gently swirl for a marbled effect
Bake 35 to 40 minutes. Can be cut
into squares or heart-shape with
cookie cutter and is good served
with whipped cream.
Marian Zimmerman
Lewisburg
HOMEMADE PEPPERMINT
PATTIES
3 ounces cream cheese, softened
'A pound butter
'A can sweetened condensed
milk
I'A pounds confectioners’ sugar
1 teaspoon peppermint
flavoring
Chocolate pieces to melt for
covering
Mix all ingredients in a large
mixing bowl. Chill until cold.
Form small-sized patties with a
melon scoop or with your hands.
Dip in melted chocolate and let set
until firm. Serve as an after dinner
mint or just to enjoy anytime of the
day. They can be boxed for that
special valentine gift, too.
These are not hard to make and
might impress your loved one that
you took the time to make some
thing instead of buying it.
Billie Joe Bird
Centre Co. Dairy Princess
MACADAMIA NUT FUDGE
2 cups sugar
2 squares unsweetened
chocolate
Dash salt
1 cup light cream OR half and
half
2 tablespoons light com syrup
'A cup butter
V, cup coarsely chopped maca
damia nuts
1 teaspoon vanilla extract
Butter 9xS-inch loaf pan; set
aside. Combine sugar, chocolate,
and salt in a 3-quart microwave
safe mixing bowl or casserole. Stir
in cream and com syrup; add but
ter. Microwave, covered, on high 5
minutes. Mix well. Microwave,
uncovered, 10 to 14 minutes or
until soft ball stage is reached
(234-240 degrees). Cool mixture
without stirring to 120 degrees at
edges. Add nuts and vanilla. Beat
until mixture is thick and creamy
and starts to loose its shine. Quick
ly spread in pan. (If fudge is too
thick to spread, stir in a few drops
of cream). Cool completely. Cut
into one-inch square pieces. Store
in airtight container in cool, dry
place for up to two weeks.