88-Lancaster Farming, Saturday, February 27, 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— Kenneth Hixon, Warfordsburg, would like a
recipe for spiced sickle pears, which are spiced with the peels
intact.
QUESTION Sharon Halsey wants a recipe for pumpkin
mincemeat pie.
QUESTION Dave Akins wants recipes to make chicken
wings and nuggets. Is there a special tip to make seasoning
stick to the meat?
QUESTION Jean Nestler, Halifax would like a recipe to
make Easter egg candy without milk or cream.
QUESTION Debrah Giambalvo, Lancaster, grew soy
beans for the first time last year. She had such a high yield that
she is in need of recipes on how to use them. Currently, she
steams the soybeans and adds salt and butter.
QUESTION Elizabeth Weinhold, Boyertown, would like
a recipe for cherry dumpling like her mother used to make.
The cherry dumplings, which is a dough with cherries mixed in
and cooked in a bag to hold them together while cooking,
were made the size of an apple dumpling or larger. To eat, the
dumpling was sliced and covered with milk.
QUESTION Several years ago, J. Rouse dipped a
recipe from this section for maple syrup pork chops. Her fami
ly loves the recipe, but she lost it. Anyone else clip the recipe?
Send it in so we can reprint it.
QUESTION A. Nolt, Annville, wants a recipe for She
pard’s pie.
QUESTION A reader wants to know how to make
cheese using calf stomach for rennet or is there a way to make
her own vegetable rennet?
QUESTION Sherry Rechlin, N. Franklin, Ct., wants a
recipe for farmer’s cheese and for clotted cream.
QUESTION Linda Fletcher, Walnutport, wants a recipe
for elderberry jelly and one for a vanilla Texas sheet cake.
QUESTION Linda Garber, New Ringgold, is looking for
recipes for Belgian waffles, five-layer finger Jell-O with two
layers of cream cheese between them, salsa, and vegetable
cream cheese to spread on bagels.
QUESTION Mary Ann Lapp, New Holland, would like a
recipe for Breakfast Quiche and one for French toast sticks
that taste like those served by Shady Maple Smorgasboard.
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. (Only pressure canning methods will be printed as
water processing is no longer recommended by the USDA for
foods containing meat or dairy products).
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 Barb Fox wants to know how to make
blueberry pig.
Cook’s
Question
Comer
Power Outages Can Lead
To Food Safety Failures
UNIVERSITY PARK (Centre
Co.) Weather, good or bad, is
getting easier to track and pre
dict, but the sometimes capri
cious effects of bad weather
stormy winds, torrential rains
and lightening can knock out
a home’s power supply for hours
QUESTION M. Martin, Ephrata, would like to know how
to make tomato paste using 100-percent tomatoes.
QUESTION—Jack Hohmeier, Painter, Vir., wants to know
how to actually can canned milk, not just duplicate for immedi
ate use.
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 recipes that use northern-hardy kiwi, which is small
and grapesized with a smooth skin. It grows on clusters of
vines.
ANSWER Sherry Rechlin, N. Franklin, Ct., wanted a
recipe for farmer’s cheese and for clotted cream. Thanks to
Elizabeth Broda, Catawissa, for sending one for Devonshire
style cream, which is a bit lighter than elated cream.
Oevonshire-Style Cream
3-ounces light cream cheese
1 teaspoon sugar
1 cup heavy cream, room temperature
Beat the cream cheese and sugar with an electric mixter
until tight and fluffy. Add heavy cream, beat at top speed until
stiff peaks form when beaters are lifted from bowl.
Cover and refrigerate overnight
CORRECTION— In last week's column, a recipe for Italian
Wedding Soup appeared. It incorrectly listed % teaspoon
crumbs instead of cup. Here is the complete corrected recipe.
Italian Wedding Soup
2 whole chicken breasts
4 quarts water
3 cups chopped celery
1 medium onion, chopped
Vs cup chopped fresh parsley
Pepper to taste
4 chicken bouillon cubes
1 small head escarole or spinach
1 pound lean ground beef
Vs cup chopped fresh parsley
1 egg, beaten
Vs cup grated Romano cheese
% cup chopped onion
% teaspoon salt
Vs cup bread crumbs
Vs cup tiny pasta (alphabets or pastina)
Grated cheese for garnish, if desired
Rinse chicken. Combine chicken, water, celery, onion,
'A cup parsley, pepper, and bouillon cubes in large stockpot
Mix and cook until chicken is tender. Remove chicken to plat
ter, chop and discard skin and bones. Return to stockpot.
Bring escarole or spinach and enough water to cover to a boil
in a large saucepan. Cook 7 minutes, drain. Chop escarole or
spinach and stir into chicken mixture.
Combine ground beef, pepper, % cup parsley, 1 egg,
'A cup Romano cheese, V* cup onion, salt, and bread crumbs
into a bowl. Shape mixture into Vi -inch meatballs.
Bring chicken mixture to a boil, drop in meatballs. Stir in tiny
pasta. Simmer about 20 minutes or until meatballs and pasta
are cooked. Stir occasionally.
Serve in bowls and garnish with grated cheese if desired.
or days.
A Penn State Cooperative
Extension and Outreach nutri
tion and food safety specialist
says during emergencies, home
owners shouldn’t be in the dark
about food safety.
“When the power goes off for
an hour or two, you don’t have to
worry about food safety,” said
Cathy Guffey, extension agent in
Bradford County. “As long as
you don’t leave the freezer or
refrigerator door open or open
the door often, your food supply
should be safe.”
For longer outages, Guffey
suggests some tips for the well
prepared homeowner.
•Thermometers. Buy ther
mometers for both the refrigera
tor and freezer so you can track
the temperature. “Food will
remain frozen in a full freezer
for about two days,” Guffey said,
“A less crowded freezer may
retain cold for about a day.”
• Dry Ice. Adding dry ice to a
freezer will stabilize tempera
tures from two to four days,
depending on how full the freez
er is. Guffey suggests 25 pounds
for a 10-cubic-foot freezer
“Never handle dry ice with your
bare hands or breathe the fumes
from it,” she says. “Put it in a
cardboard box to keep it away
from the contents of the freezer.”
• Block Ice. Guffey estimates
that food will keep for four to six
hours in a refrigerator. Chilled
temperatures can be maintained
by placing block ice in the refrig
erator. To prevent dripping, put
the block in a pan or watertight
container.
Guffey says homeowners can
easily check to see whether food
should be thrown out or can be
refrozen.
“If ice crystals are visible,
and its temperature has not
gone above 40 degrees
Fahrenheit, it is safe to
refreeze,” Guffey said. “Discard
any item with a strange odor or
color. If the item has thawed
completely but is still refrigera
tor cold, you can cook it and
serve or refteeze the cooked
dish.”
If raw meat has thawed, in
some cases it can be cooked as
long as reaches the required
cooking temperature and time to
ensure doneness.
According to Steve Knabel,
professor of food science, some
foods are less tolerant of expo
sure to warming temperatures
over time. Fresh meats, poultry,
cold cuts, hot dogs, eggs,
casseroles, creamy salad dress
ings, cookie dough and milk
should be thrown out if subject
ed to temperatures higher than
40 degrees F for more than two
hours.
Fruits, dried fruits, pasteur
ized fruit juices, flour, nuts and
vegetables can be cooked or
eaten raw provided there is no
evidence of mold or a slimy feel
Cheeses can be eaten if they
have been well wrapped, and
butter and margerine can be
kept as well, Knabel said.
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