Farming, Saturday, March 20, 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 Shirley Miller, Nazereth, is looking for
recipes using pastry flour, for a recipe for doughnuts baked in
the oven, and for a doughnut mix that can be mixed up at
home.
QUESTION Mary Martin, Pen Van, N.Y., would like a
recipe for ketchup that uses a minimum amount of sugar and
that tastes similar to store bought
QUESTION G. Sweitzer, Airville, would like to know how
much salicylic add to use when canning sweet corn and if the
add can be used to preserve other canned products.
QUESTION— EzraGottschall, Ephrata, would like recipes
for creole and for Cajun cooking and some old-time favorite
soup redpes.
QUESTION —A reader would like directions on how to can
carrots without a pressure cooker.
QUESTION Carrie Sponseller, Gettysburg, would like a
recipe for Snow Flake Cookie mix in a jar. It includes white
chocolate chips and macadamia nuts that are layered in a
quart jar,
QUESTION A reader, who has a Whisper Mill Grain
Grinder, would like some other readers’ favorite recipes using
fresh ground flour such as barley, rice, spelt rye, etc. She
would like ideas to include a variety of grains in the family’s
diet instead of wheat wheat, and wheat.
QUESTION John Telford, Swampscott, Mass., is look
ing for two old Dutch recipes. One is to make a dutch cake,
which was a bread-like cake with flour and crumb topping.
The other is for Dutch coffee cake, which was a sweet yellow
cake-heavy, buttery, with a thick layer of brown sugar and cin
namon in the middle and a topping of the same mix.
QUESTION A reader from Topton wants a recipe for
peanut butter and coconut eggs for a diabetic. No granulated
or confectioners' sugar can be used.
QUESTION Kenneth Hixon, Warfordsburg, would like a
recipe for spiced sickle pears, which are spiced with the peels
intact.
QUESTION Dave Akins wants recipes to make chicken
wings and nuggets. Is there a special tip to make seasoning
stick to the meat?
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 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 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 Garber, New Ringgold, is looking for
recipes for 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 Martha Gerber, Littlestown, is looking
honey/mustard pretzels that taste similar to those made by
Snyders.
Cook’s
Question
Comer
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.
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 Lynn Rossi, Utitz, 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 thattastes 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 Sharon Halsey wanted a recipe for pumpkin
mincemeat pie. Thanks to Maybelle Page, Oxford, for
answering this request.
Two-Tone Holiday Pie
IVi cups canned mincemeat
1 unbaked 9-inch pastry shell
1 pound 2-ounces canned pumpkin pie filling
% cup orange juice
1 cup evaporated milk
’/: teaspoon grated orange peel
Whipped cream or dessert topping
Spread mincemeat evenly in bottom of pastry shell. Pre
pare pumpkin pie filling following label directions, but substi
tuting orange juice and evaporated milk for the liquid called
for; stir in peel. Pour over mincemeat in shell.
Bake in 400 degree oven for about 45 minutes or until knife
inserted halfway between center and edge of filling comes out
dean. Cool.
Serve garnished with whipped cream or whipped dessert
topping.
ANSWER Elizabeth Weinhold, Boyertown, wanted 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. Thanks to Mary
Zimmerman, New Holland, for sending a recipe, although the
steaming instructions are vague.
Cherry Dumplings
3 cups flour
% teaspoon salt
1 teaspoon baking powder
2 tablespoons shortening
1 egg in a cup then fill cup with cream
Mix together dry ingredients and cut in shortening. Add egg
and cream mixture. Mix together like pie dough. Roll out
dough and put cherries in and sprinkle with sugar. Roll up and
wrap in cloth, steam for one hour. Serve warm with milk.
(Turn to Page BO)
Jersey
Queen
Title
(Continued from Page B 7)
Cammy Yurkamn of Columbia
Cross Roads. As a ninth grade stu
dent, Yurkanin is involved in vol
leyball, track, marching band and
the swim team. She also has serv
ed as a Bradford County Dairy
Maid for three years and is the
vice president of the Leona Dairy
Club.
In her six years showing Jersey
cattle, Yurkanin has competed at
local, district and state Jersey
shows. She has also exhibited cat
tle at the Syracuse Spring Jersey
Show.
“The Jersey breed has made a
big impact on my life,” notes
Yurkanin. “I’ve taken my Jerseys
to shows and have been successful
and not so successful. Going to
these shows has given me the self
confidence to meet and talk with
people. I think it’s time I gave
something back to the Jersey
breed that has been so important to
me.”
Emily Norman, 1998 Pennsyl
vania Jersey Queen will crown her
successor on Friday evening at the
awards banquet. During the eve
ning’s events, other scholarships
and awards will be presented in
cluding the Distinguished Jersey
Breeder award.
The newly crowned queen’s re
sponsibilities begin early on
Saturday, as she presides over the
annual Pennsylvania Jersey Sale.
On Friday evening a social hour
begins at 6 p.m. with dinner fol
lowing at 7 p.m. Prices for the buf
fet are $l7 for adults; $lO for chil
dren 5-11 and under 5 free. Ban
quet reservations with checks
made payable to Jerseys East must
be sent no later than March 28 to
Margot Spangenberg, RR'd Box
1698, Starrucca, PA 18462. Room
reservations for the convention
can be made by calling Shadow
brook directly at 1-800-955-0295.
Beef
Award
MIDDLETOWN (Dauphin
Co.) Do you have a favorite
restaurant that sears a steak to
mouth-watering perfection, grills
juicy burgers, and makes beef the
menu staple?
Why not honor their beef cen
ter-of-the-plate allegiance by sub
mitting their name as a candidate
for the 1999 PA Beef Backer
Award? Established in 1987 by
the National Cattlemen’s Beef As
sociation (NCSA), this presti
gious award recognizes restaur
ants that do an outstanding job of
menuing and promoting beef to
their customers.
Selection criteria examines res
taurants which exhibit leadership
in beef menuing, restaurants
which market/promote beef to the
consumer, and restaurants that
show evidence of beef dominance
on the menu and evidence of add
ing new beef dishes to the menu.
Send along the old menu along
with the restaurant’s current to
help the selection team compare
the number and type of beef dishes
the restaurant has added.
Call the PA Beef Council at
(717) 939-7000 for entry forms
and more information on the 1999
PA Beef Backer Award. Entry
deadline is May 14.