88-Lanoiter Farming, Saturday, February 13, 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, Eph
rata, PA 17522. There’s no need to send an SASE. If we re
ceive an answer to your question, we will publish it as
soon as possible. 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 Ben S. Stoltzfus, Honey Brook, would like a
recipe bran muffins that tastes like the Sara Lee brand.
QUESTION A Lancaster reader would like a recipe for
Black Diamond Steaks.
QUESTION Doris Fenninger, New Holland, wants to
know how to can soups and how long it can be kept after pro
cessing.
QUESTION Lester Horvath, Washington, N.J., would
like a recipe for hot pickled ring bologna.
QUESTION Madeline Raub, Easton, would like to know
where to buy a round biscuit shaped like a basket with a fluted
edge. She thinks the biscuits had been made by Nabisco and
sold loose by the pound. Her mother used them at Easter to
make “bird nests” by putting icing inside and colored jelly
beans.
QUESTION —A Leola reader would like a recipe for bread
sticks that tastes like those served at Olive Garden.
QUESTION Pat Elligson, Millers, Md., is looking for a
recipe for Salisbury steak with gravy. She also wanted a fax
number to send requests and answers to this newspaper col
umn. Fax number is (717) 733-6058.
QUESTION Barb Fox wants to know how to make
blueberry pig.
QUESTION Edward Hollister, Andover, N.J., is searching
for a recipe for maple syrup pie. His grandmother made the
one-crust pie that was made similar to a cream pie.
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. Jack Hoh
meier, Painter, Vir., wants to know how to actually can canned
milk, not just duplicate for immediate use.
QUESTION Eleanor Kisner, Muncy, would like a recipe
for Italian Wedding Soup.
QUESTION—Sherry Rechlin, N. Franklin, Ct., would likea
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 Lynn Rossi, Lititz, would like a recipe for
marinated 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 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 A long time reader from Ticonderoga, N.Y.,
would like redpes that use northern-hardy kiwi, which is small
and grapesized with a smooth skin. It grows on clusters of
Cook’s
Question
Comer
ANSWER A Shippensburg reader wanted a recipe for
corn crackles. Thanks to an anonymous reader for sending
this recipe.
1 cup corn meal
Vs cup flour
'/«teaspoon salt
V* teaspoon paprika
2 tablespoons bacon fat or shortening
Vs cup milk
Combine ingredients and roll into one-inch balls. Flatten
paper thin. Bake at 350 degrees for 15 minutes. Brush with
butter and salt.
ANSWER Janet Huber, Williamstown, wanted a recipe
for chocolate banana cookies. Thanks to Peggy Thoman,
New Oxford, and Denise Angstadt, Oley, for sending recipes.
Banana Chocolate Cookies
2 cups sifted flour
Vs teaspoon baking powder
% teaspoon baking soda
% teaspoon salt
% cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup mashed ripe bananas
6-ounces semisweet chocolate pieces, melted and cooled
Sift together flour, baking powder, baking soda, and salt,
set aside.
Cream together shortening and sugar in bowl until light and
fluffy, using electric mixer at medium speed. Add eggs, one at
a time, beating well after each addition. Beat in vanilla, bana
nas, and cooled chocolate.
Gradually stir dry ingredients into chocolate mixture, mix
ing well. Drop mixture by teaspoonsful, about 2-inches apart,
on lightly greased baking sheets.
Bake in 350-degree oven 10 minutes, or until a slight
imprint remains when touched lightly with finger. Remove
from baking sheets; cool on racks. Frost with chocolate frost
ing if desired. Makes about 5 dozen.
Banana Chocolate Cookies
2 cups sifted flour
2 teaspoons baking powder
Vi teaspoon baking soda
Vs teaspoon salt
% cup shortening
1 cup sugar
2 eggs
1 cup mashed banana
12-ounces chocolate chips
1 teaspoon vanilla
Drop by tespoonful onto greased cookie sheets. Bake 7-10
minutes or until golden brown at 375 degrees.
Peggy remembers that as a child her grandma made
dozens of these. It's not a chocolate batter, but her family
loves them.
ANSWER M. Root, Manheim, wanted a recipe for Sand
Art Brownies. For her and many others who requested that
this recipe be reprinted, please clip this recipe sent in byTabit
ha Boreman, McClure, and by Penny Andrick, Mt. Joy.
Sand Art Brownies
Layer in quart jar:
% teaspoon salt
Vt cup and V% cup flour
'/% cup cocoa
Vt cup flour
Vi cup brown sugar
Vi cup granulated sugar
V 2 cup chocolate chips
Vi cup vanilla chips
Vi cup chopped walnuts
Put lid on top. Cover lid with fabric and ribbon. Attach the
following note with jar: Combine the contents of the jar with
1 teaspoon vanilla
Vi cup vegetable oil
3 eggs
Pour batter into greased pan and bake at 350 degrees for
32 to 37 minutes in a 7xll-inch pan or 27-32 minutes in a
9x9-inch pan.
ANSWER Edna Leinbach, Loysville wanted to know/
fmit dLslt V rt ent C h rdl ' n9 When 001(1 raw mil^is ad ded to a hot
fruit dessert such as peach of cherry cobbler. Ben S. Stolt
ttle hof ßr °° k ’ W -' tes *° prevent curd ling, stir sugar into
the milk before pouring on top of the dessert.
ANSWER Bonnie Seeko, Hackettstown, N. J., wanted to
know how to keep raisins from settling to the bottom of baked
items. Janet Spangler, York Springs, writes that she thinks it
is necessary to plump raisins by boiling in water for a few
minutes then drain. It works for her and a friend.
Corn Crackles
Low-Fat
Dishes
(Continued from Page B 6)
HUMMUS DIP
‘A cup fresh cilantro
1 clove
2 tablespoons red onion
B'A -ounces garbanzo beans
(chick peas) canned, cooked, no
salt
Topping:
1 tomato chopped
1 tablespoon lemon juice
1 teaspoon low sodium soy
sauce
1 teaspoon rice vinegar, no salt
1 tablespoon nonfat mayonnaise
2 green onions, chopped
Finely chop cilantro, garlic, and
onion in food processor. Drain
beans. Add beans and remaining
ingredients except topping. Puree.
Chill. Top with tomato and green
onions. Serve with fat-free tortilla
chips, pita bread, or raw veget
ables. Serves 3. 125.9 calories per
serving: 1.3 grams fat
SHRIMP OR CRAB SALAD
‘A pound fresh shrimp or crab
'A cup red onion, chopped
cup cilantro, chopped
3 A cup Roma or plum tomatoes,
pulp removed, chopped into small
pieces
1 small clove garlic, minced
Pepper to taste
2 tablespoons fat-free sour
cream
1 tablespoon nonfat mayonnaise
Chop crab into large bite-sized
pieces. If using shrimp, remove
shells and devcin. Bring water to a
boil; cook shrimp until they turn
pink, one to two minutes. Drain
and rinse under cold water. Let
cool. Cut into large bite-sized
pieces. Combine shrimp or crab,
onion, cilantro, tomatoes, garlic,
and pepper in a bowl. Mix sour
cream and mayonnaise together in
a separate bowl; chill. Combine
dressing with salad right before
serving. Serve as a sandwich on
bread. Top with lettuce. May also
be served inside a large tomato that
has been scooped out. Good as an
appetizer with crackers. Serves I.
Per serving 230.5 calories, 2.8
grams fat
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