88-Lancaster Farming, Saturday, April 24, 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 Tricia Grossnickle, Frederick, Md., would
like to know if any of the readers know of a recipe for a dessert
called Johnnie Bowl. Tricia remembers her grandmother
made it for New Year’s. The dessert is a pudding-like cake
with raisins wrapped in cheesecloth and boiled. The dessert is
served with a sauce.
QUESTION Terri Laskowski would like a recipe that
tastes like Pizza Hut’s pan pizza.
QUESTION Connie Becker, Cato, N.Y., would like
recipes for quart-jar soup mixes that are layered and given as
gifts. She appreciates the recipes that were printed for Sand
Art Bars, Quart Jar Cookie mixes, and canned breads and
cakes. Any other food gift ideas or similar recipes not previ
ously printed would be appreciated.
QUESTION Send in a redpe you learned to make from
your mother. Include a few sentences about your mother and
we will print it with our annual Mother’s Day Tribute on May 8.
But, hurry, submissions must be received by May 3.
QUESTION—Pam Bange, Hanover, would like recipesfor
using shitake mushrooms and portabella mushrooms.
QUESTION L. Hoover, Denver, would like a recipe for
marinated chicken or turkey breast.
QUESTION N. Koons, Lebanon, would like recipes for
jellies. Hers often are not thick enough.
QUESTION —Luella Staver, Red Lion, would like to know
how to make crisp dill pickles. Hers always get mushy in the
canning jars.
QUESTION G. Winkle, Wayne, would like a recipe for
hot pepper cabbage relish, which she had clipped from this
column several years ago.
QUESTION D. Shultz wants to know how to store water
in containers without it going bad. She heard adding a few
drops of bleach, but what is the ratio of water to bleach, and is
it safe to drink or can it only be used for other purposes.
QUESTION Diane McDonald, Langhorne, would like a
recipe for chicken pot pie soup.
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 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 clipped 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 Linda Garber, New Ringgold, is looking for
recipes for vegetable cream cheese to spread on bagels.
QUESTION Ben S. Stoltzfus, Honey Brook, would like a
recipe bran muffins that tastes like the Sara Lee brand.
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.
Cook’s
Question
Comer
QUESTION Lester Horvath, Washington, N.J., would
like a recipe for hot pickled ring bologna.
QUESTION Barb Fox wants to know how to make
blueberry pig.
QUESTION —Jack Hohmeier, Painter, Va., wants to know
how to actually can canned milk, not just duplicate for immedi
ate use.
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 Dave Akins recipes to make chicken wings
and nuggets with breading seasonings that stick to the meat,
thanks to an anonymous reader who writes that this recipe
came from a cooking demonstration by York Hospital
dieticians.
Homemade Breading
4 cups packaged cornflake crumbs
4 teaspoons instant chicken bouillon
4 teaspoons paprika
2 teaspoons poultry seasoning
1 tablespoon Italian herb seasoning
Vz teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Combine all ingredients and mix well. Place in airtight con
tainer. Mix well before each use. Plan on % -1 tablespoons of
the breading for each piece.
Thanks to Joanne Zimmerman, Newville, for sending two
recipes.
20 chicken wings, discard wing tip and cut the rest of the
wing in half. Wash and drain well.
Mix together the following:
Vh cups all-purpose flour
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons salt (optional)
Dredge chicken pieces in flour mixture covering complete
ly. Deep fry for 3-4 minutes until lightly browned. Drain on pap
er towels. Mix together:
1 cup melted margarine .
1 cup hot pepper sauce
Dip browned chicken into mixture, coating all sides well.
Place on baking tray and bake at 375 degrees for 30-35
minutes or until crispy.
3 or 4 large chicken breasts, skin, debone, and cut in
chunks
Vi cup buttermilk
1 teaspoon lemon juice
Mix and spoon over chicken. Marinate 3-4 hours.
V* cup flour
'A teaspoon salt
teaspoon garlic salt
1 teaspoon celery salt
Vi teaspoon pepper
Mix thoroughly. Lift chicken pieces from milk, letting excess
drain off. Coat with flour mix. Fry in deep fat for about 5
minutes or until golden brown. Serve as a main dish, snack or
appetizer.
ANSWER In answer to Anna Showalter, Weyers Cave,
Va., here is a recipe from an Ephrata reader.
50 pounds ground pork, add remaining ingredients and
grind again
50-ounces brown sugar
20-ounces salt
16-ounces Perma Flow
3-ounces phosphate
2-ounces speed cure
Stuff and bake at 180 degrees for six hours.
ANSWER In response to the request for Thousand
Island dressing, Pat Smith, Watertown, N.Y., sent a recipe
from the heart of the Thousand Island vacation area on the St.
Laurence River in northern N .Y. Pat said that it is reported that
this recipe originated with a chef at one of the luxury summer
resort hotels that were once prominent in the Thousand
Islands.
Thousand Island Dressing
1 cup salad dressing or mayonnaise
'A cup catsup or chili sauce
Juice from 'A lemon
V* cup thinly sliced green onion or chopped sweet onion
3 or 4 sweet gerkin pickles, chopped
1 hardboiled egg,' chopped
Blend first three ingredients thoroughly. Gently stir in
remaining ingredients. Serve on wedges of iceberg lettuce or
mixed fresh salad greens.
Chicken Wings
Chicken Nuggets
Pork Roll
(Turn to Page B 9)
Rhubarb
Bounty
(Continued from Page B 6)
RHUBARB CRUNCH
Mix until crumbly:
1 cup flour
’/ cup uncooked oatmeal
1 cup brown sugar
Vi cup butter, melted
1 teaspoon cinnamon
Cover with four cups diced rhu
barb. Combine the following:
1 cup sugar
2 tablespoons com starch
1 cup water
1 teaspoon vanilla
Press half of crumbs in a greased
9-inch baking pan. Add diced rhu
barb. Combine second mixture and
cook until thickened and clear.
Pour over rhubarb. Top with
remaining crumbs. Bake at 350
degrees for one hour. This is deli
cious served warm with milk—a
family favorite. Makes 8 servings.
We also like to use this recipe
and substitute apples for the rhu
barb. When using apples, reduce
in half the sugar for the cooked
mixture as well as the crumbs.
Erma Shirk
Sellnsgrove
RHUBARB WHIP
1 pound rhubarb, cut in 1-inch
pieces
14 cup sugar
V* cup water
3-ounce package strawberry fla
vored gelatin
'A cup cold water
14 cup whipping cream,
whipped
Fresh sliced strawberries
Combine rhubarb, sugar, and
14 cup water in medium saucepan;
mix well and bring to a boil, stir
ring occasionally. Cover and cook
over medium heat 8 minutes. Add
gelatin and cook, stirring constant
ly, until gelatin dissolves. Remove
from heat; stir in 14 cup cold water,
and chill until mixture is slightly
thickened. Beat on high speed of
electric mixer until light and fluf
fy; fold in whipped cream. Spoon
into serving dishes, and chill 30 to
45 minutes. Top with strawberries.
Yield: 6 servings.
Rhubarb Cooking
For All Seasons
RHUBARB CUSTARD
2 eggs, separated
2 cups rhubarb
1 cup sugar
1 heaping tablespoon flour
1 tablespoon butter
1 cup milk
Beat egg whites until stiff. Com
bine the remaining ingredients and
beat well. Fold egg whites into
mixture. Pour into unbaked pie
shell. Bake at 375 degrees until
Arm.
Naomi Hackman
Souderton
Lancaster
Farming
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