Cook’s Question
ANSWER Debrah Qiambalvo wanted recipes using
soybeans. Thanks to Lydia Lapp, Cassadage, N.Y., for send
ing this recipe.
'h cup chopped onion
1 clove garlic, minced
2 tablespoons cooking oil
2V» cups cooked soybeans
IVz cups canned tomatoes, cut up
1 sweet pepper, chopped
1 teaspoon dried hot pepper, if desired
In saucepan, cook onion, garlic, and sweet and hot pep
pers in the oil until tender. Stir in beans and tomatoes and
cook a minute longer. Remove from heat.
In bowl, mix:
% cup cornmeal
% teaspoon salt
'/« teaspoon baking soda
Add:
1 beaten egg
Vi cup buttermilk or whole milk
3 tablespoons oil
I'A cups corn
Pour cornmeal mixture into baking dish. Pour bean mixture
into the center. Bake at 350 degrees for 35-40 minutes.
ANSWER Doris Fenninger, New Holland, wanted soup
recipes to can. Thanks to Ms, Minns, Geneva, N.Y., for send
ing a recipe.
Fish Chowder
2 1 /: pounds cleaned fish
IVi quarts water
Salt and pepper to taste
Va cup chopped onion
4 cups diced potatoes
% pounds salt pork
Fish should be cleaned and have all scales, fins, and the
tail removed. Cut fillets into small one-inch pieces, and keep
refrigerated until needed. Use the bones for soup stock, boil
ing until the meat falls from the bones; season with salt and
pepper. Strain the soup stock. Dice pork and cook until
browned in afry pan. Add onions to pork and continue cooking
until onions are tender and yellow. Combine all ingredients
including fish stock, pork, and onions, and fillets. Boil 10
minutes. Season according to preference, adding to taste any
other seasonings preferred, and pour into canning pint jars.
Seal and process in pressure canner at 10-15 pounds pres
sure for 100 minutes.
(Continued from Page B 8)
Bean Bake
ANSWER Blanche Klopsfenstein, Wattsburg, wanted a
recipe for homemade Thousand Island dressing. Thanks to
Karen Newswanger, Cumberland Co., for sending a recipe.
Thousand Island Dressing
Vi cup sugar
1 teaspoon mustard
1 teaspoon salt
1 small onion
'A cup vinegar
Vi cup salad oil
'h cup mayonnaise
% cup catsup
Put all the ingredients into a blender and mix well. Refrig
erate until ready to use.
ANSWER Kenneth Hixon, Warfordsburg, wanted a
recipe for spiced sickle (seckel) pears with the peels intact.
Thanks to Mrs. Minns from Geneva, N.Y., for sending a
recipe.
Seckel Pear Pickles
8 pounds seckel pears
10 sticks cinnamon, 2-inches long
2 tablespoons allspice
6 cups red wine vinegar
'/a to 1 cup honey, depending on sweetness of fruit
Wash pears and remove blossom end only. Boil pears for 5
minutes in enough water to cover. Drain. Prick the skins. Tie
cinnamon and allspice in cheesecloth and combine with vine
gar and honey. Boil 5 minutes. Add pears; simmer 5 minutes
or until pears are tender. Do not overcook. Let stand
overnight.
Next morning, remove spice bag. Drain syrup from pears
and heat syrup to boiling. Pack pears in hot, scalded pint jars.
Pour hot syrup over pears, leaving 1 /« -inch headspace. Seal
and process 10 minutes in a boiling-water bath. Yields aboutS
pints.
Lancaster Farming, Saturday, April 10, 1999-B9
ANSWER —Sherry Rechlin,
N. Franklin, Ct., wanted a recipe
for farmer's cheese. Thanks to
Minns, Geneva, N.Y., for send
ing a recipe.
Farmer’s Cheese
Heat a gallon of whole
pasteurized milk. Raw milk may
be used but unfavorable bacter
ia may develop to about 72
degrees and add 'A cup butter
milk. Stir thoroughly. Cover the
milk and let it stand undisturbed
in a warm place for 16 to 24
hours until it coagulates. Do not
let temperature drop below 70
degrees during clabbering, as
this will slow the process,
increasing the likelihood of bac
terial growth.
Cut curd into % -inch cubes.
Heat slowly to 104 degrees and
continue to cook until curds
retain shape after being press
ed. Drain, rinse, and pour Into
oblong shape on a dean, folded
cheesecloth. Wrap doth over
and press lightly with a board.
When rinsing, first remove
cooked curds from heat. Drain
through cheesecloth, allow to
stand for a minute or two, then
lift up corners of cheesedoth to
make a bag, Dip the bag several
times into warm water. Rinse for
two minutes in ice water to chill
the curds; and let the water
drain off.