88-Lancaster Farming, Saturday, April 3, 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, but cannot print each one.
Answers to recipe requests should be sent to the same
address.
QUESTION Ruthie Fisher, Mifflin, would like recipes to
make saltine crackers and wheat crackers.
QUESTION K. 8., York Springs, would like a recipe to
make rotisserie chicken that tastes like that made by Rutters’
Mini Market
QUESTION Laura Snyder, Akron, Ohio, wants recipes
for hot rice.
QUESTION Mrs. John Wampole, Perkasie, would like a
recipe for the barbecue sauce used at chicken barbecues in
the Lancaster area. She would also like directions on how to
make the pits used for the barbecues or where to buy the pits.
QUESTION Mary Fisher, Rebersburg, would like
recipes to bake and seal a chocolate cake and brownies in a
jar—not the mix to give as gifts for the recipient to bake, but
the actual cake baked in the jar.
QUESTION Patricia Flickinger, Gettysburg, is looking
fora recipe for pickled spiced green tomatoes. She had tasted
them in an Arkansas restaurant this past summer.
QUESTION Blanche Klopsfenstein, Wattsburg, would
like a recipe for homemade Thousand Island dressing.
QUESTION George Strauss Jr., Randallstown, Md.,
would like a recipe for pickled pigs feet made with vinegar.
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 — EzraGottschall, Ephrata, would like recipes
for creole and for Cajun cooking and some old-time favorite
soup recipes.
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 Several years ago, J. Rouse dipped a
recipe from this section for maple syrup pork chops. Herfami-
Jy ' ov ®s 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 thereaway 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 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. 1 7
Cook’s
Question
QU ESTION—A Leola reader wou Id 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, Va. t 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, 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 Anna Showalter, Weyers Cave, Va., would
appreciate a pork roll bologna recipe that tastes like that made
in Lancaster County.
ANSWER Shirley Miller, Nazereth, wanted recipes
using pastry flour, a recipe for doughnuts baked in the oven,
and for a doughnut mix that can be mixed up at home. Thanks
to Catherine Parrish, Ebensburg, for sending in the following
recipe.
No-Fry Doughnuts
2 packages active dry yeast
'/* cup warm water
I'A cups lukewarm milk (scaled then cooled)
'A cup sugar
1 teaspoon salt
1 teaspoon nutmeg
'A teaspoon cinnamon
2 eggs
'A cup shortening
A'A cups flour
'A cup butter
Cinnamon and sugar for glaze
In large mixer bowl, dissolve yeast in warmwater. Add milk,
sugar, salt, nutmeg, cinnamon, eggs, shortening, and 2 cups
flour. Blend one-half minute on low speed, scraping bowl con
stantly. Beat 2 minutes, medium speed. Stir in remaining flour
until smooth. Cover. Let rise 50-60 minutes.
Turn dough onto floured board. Roll about one-half inch
thick. Cut with floured doughnut cutter. Lfftwith spatula, place
2-inches apart on greased baking sheet. Brush doughnuts
with melted butter. Cover, let rise until double. Bake at 425
degrees for 8-10 minutes. Brush with melted butter and shake
on cinnamon-sugar.
ANSWER John Telford, Swampscott, Mass., wanted
the following old Dutch recipe. Thanks to Luella Staner, Red
Lion, for sending her recipe.
Sour Cream Coffee Cake
IV2 cups sugar
% cup butter
3 eggs
I'/» teaspoons vanilla
3 cuds flour
I'A teaspoon baking powder
IVs teaspoon baking soda
% teaspoon salt
IV2 cups sour cream
Use tube pan, grease well. Mix first four ingredients. Beat
well, alternately added flour, baking powder, baking soda,
and salt with sour cream.
Filling:
'A cup brown sugar
Vs cup nuts, chopped fine
IVs teaspoons cinnamon
Sprinkle half of filling around on middle of batter. Add
remaining batter. Sprinkle remaining filling on top of batter.
Bake at 325-350 degrees for one hour. Let cool in pan. When
removed from pan, turn cake over so that crumbs will be on
top of cake.
ANSWER A long time reader from Ticonderoga, N.Y.,
wanted recipes that use northern-hardy kiwi, which is small
and grapesized with a smooth skin. Thanks to Donna Morri
son, Dalmatia, for sending redpes. To make kiwi puree, stem
ripe kiwi and put through a food sieve.
4 cups kiwi puree (about 3 quarts picked kiwi)
4Vi cups sugar
1 box powdered fruit pectin
Follow directions on fruit pectin box.
Kiwi-Pineapple Jam
3Vi cups prepared pineapple (from fresh pineapple)
1 cup kiwi puree
s’/a cups sugar
1 box powdered fruit pectin
Follow directions on fruit pectin package.
Kiwi Jam
(Turn to Page B 9)
Easter
Simplicity
(Contlniwd from Pago B 6)
HAM WITH STRAWBERRY
DUON SAUCE
1 oven baking bag
2 tablespoons all-purpose flour
2 6-ouncc cans pineapple juice
V* cup honey
'A cup Dijon mustard
5-7-pound boneless fully
cooked ham
Whole cloves
1 quart strawberries, cleaned
and halved
Preheat oven to 325 degrees.
Shake flour in oven bag, place in
13\9x2-inch baking pan.
Add pineapple juice, honey, and
mustard to oven bag. Squeeze
oven bag to blend ingredients.
Using a table kinfe, lightly score
surface of ham in a diamond pat
tern, insert cloves. Place ham in
oven bag. Close oven bag with
nylon tie; cut in six 'A -inch slits on
top.
Bake for 13/«l 3 /« -2'U bouts or until
meat thermometer reads 140
degrees. To serve, cut open oven
bag and transfer bam to serving
platter. Stir strawberries into sauce
in oven bag. Serve with ham.
HAM BALLS
I'A pounds bam loaf mix
l'/> cups bread crumbs
2 eggs
Vi cup milk
Sauce;
V« cup brown sugar
‘/« cup vinegar
V« cup water
'A cup pineapple juice
Vi teaspoon prepared mustard
Mix first four ingredients and
shape into balls. Makes 8 balls.
Sauce; Mik sauce ingredients and
bring to a boil. Pour over ham
balls. Bake for one hour at 325
degrees.
APRICOT GLAZED HAM
5-pound fully-cooked ham
1 cup apricot nectar
1 cup apricot preserves
'!* cup orange marmalade
Vi teaspoon cinnamon
'/< teaspoon nutmeg
Place ham and apricot nectar in
roasting pan. In small bowl, com
bine remaining ingredients.
Spread preserves mixture over sur
face of ham. Loosely cover and
bake in 325 degree oven for
I V< hours or until meat thermome
ter registers 140 degrees basting
ham with pan juices every 20
minutes. Slice ham and place on a
serving platter. Spoon juices over
ham.
CREAMY SWEET CORN
2 cups fresh or frozen com
'/« cup half and half cream
2 tablespoons butter
1 tablespoon sugar
'h teaspoon salt
In a saucepan, combine all
ingredients. Bring to a boil over
medium heat; reduce heat. Sim
mer, uncovered, for 6-8 minutes or
until heated through.
Alicia Gross
Berks Co. Princess