88-Lancaster Farming, Saturday, May 1, 1999
If you are looking for a recipe but can’t find it, send
your recipe request to Lou Ann Good, Cook's Question
Comer, 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 Janet Spangler, York Springs, writes that
she and her husband are trying to eat better but are having
trouble finding recipes high in protein but low in fat and car
bohydrates. Anyone have some recipes?
QUESTION Shirley Ream, Criston, Ohio, would like a
recipe on how to can ring bologna either by waterbath or pres
sure cooker or both.
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 recipe you learned to make from
your mother. Include a few sentences aboutyour mother and
a photo if possible. 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 Bangs, Hanover, would like recipes for
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 — Luelta Staver, Red Lion, would like to know
how to make crisp dill pickles. Hers always get mushy in the
canning jars.
QUESTION G. Minkle, 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 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.
Cook’s
Question
Bone Up On Calcium
(Continued from Page B 6)
SCALLOPED POTATOES
3 tablespooons butter
2 tablespoons flour
I'A teaspoon salt
'/• teaspoon pepper
3 cups milk
6 medium potatoes (pared, thin
ly sliced)
1 small onion, thinly sliced
Make white sauce with first five
ingredients. Place half the potatoes
in greased 2-quart casserole; cover
with half the onion and half the
sauce. Repeat layers. Cover and
bake at 350 degrees for one hour.
Uncover and bake 30 minutes
longer.
Jennifer Mae Dotterer
Pa. Daily Princess
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 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, Utitz, would like a recipe for
marinated mushrooms, which are made without cooking oil
and sold by S. Clyde Weaver, East Petersburg.
QUESTION Mrs. Dalle 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.
ANSWER Bonnie Gibble, Annville, sent in a recipe for
asparagus.
Asparagus And Wild Rice
3 tablespoons chopped onions
1 tablespoon butter
1 tablespoon flour
% teaspoon salt
1 cup milk
'A cup sour cream
2 cups cooked wild rice
2 pounds fresh asparagus cut into 2-inch pieces and
cooked
% cup shredded Cheddar cheese
6 bacon strips, diced, browned
In a small saucepan, saute onions in butter until tender.
Add flour and salt, stir to make paste.
Add milk and cook over medium heat, stirring constantly
until mixture thickens. Cook one minute more. Remove from
heat stir in sour cream until smooth.
In a greased 11x7x2-inch baking dish, layer wild rice,
asparagus, sour cream mixture, cheese, and bacon. Bake at
350 degrees for 30 minutes.
ANSWER—JohnTelfordof Swampscott, Mass., wanted a
recipe to make Dutch cake. Thanks to Janet Spangler, York
Springs, for sending a recipe.
Glorified Ginger Bread
V/2 cups sugar
3 cups flour
% cup shortening
% teaspoon ginger
% teaspoon cinnamon
IVi cup buttermilk or sour milk
2 eggs
I'A teaspoon baking soda
3 tablespoons dark Karo
Mix flour, sugar, and shortening until it makes crumbs.
Take out V* cup crumbs and put on top of cake before baking.
Put in 8-inch pan. Bake at 350 degrees.
I learned of this recipe in the ’ 7os but my mother baked one for
market in the ’4os that was a dark crumb cake. I was too young to
learn the recipe but if anyone has it, I would Idee it.
LEMON-LIME SHAKE
Combine in blender
1 cup milk
'/icup frozen lemonade
concentrate
4 scoops vanilla ice cream
Blend until smooth. Add 2
scoops lime sherbet! Blend until
smooth and pour into chilled
glasses.
Lacey Zakostclecky
Pa. Alternate Dairy Princess
ROCK-N-ROLL SHAKE
Combine in blender:
1 cup milk
1 large banana
3 tablespoons peanut butter
Blend until smooth. Add S
scoops vanilla ice cream. Blend.
Pour into chilled glass and top with
whipped cream.
Lacey Zakostelccky
Pa. Alternate Dairy Princess
(Turn to P«fl* B 9)
CREAMY FETTUCCINE
PRIMAVERA
8-ounces fettuccinc
1 cup broccoli flowerets
I cup cut carrots
‘A cup red pepper
13/*I 3 /* cup skim milk
8-ounccs cream cheese
‘A cup chopped green onions
'A teaspoon Italian seasoning
'A teaspoon garlic powder
1 cup diced turkey or chicken
'A cup grated pannesan cheese
Prepare fettuccinc as directed on
package, adding broccoli, carrots,
and red pepper during the last 5
minutes of cooking time; drain.
Stir skim milk, cream cheese,
onions, and seasonings in medium
saucepan on low heat until smooth.
Stir in turkey and pannesan
cheese. Toss pasta and vegetables
with sauce.
Jennifer Mac Dotterer
Pa. Dairy Princess
CHEESEY TACO SALAD
8-ounce package cream cheese,
softened
16-ounces onion dip
8-ounces sour cream
1 pound ground beef
1 package taco salad
'A cup chopped onion
Shredded lettuce
2 tomatoes, chopped
1 small jar taco sauce
'/a cup shredded mozarella
cheese
'/a cup shredded chcddar cheese
Va cup shredded provolone
cheese
1 bag com chips
Mix together cream cheese,
onion dip, and sour cream. Spread
cm a round cookie sheet and refrig
erate for 30 minutes. Cook ground
beef and taco mix. Drain off juice.
Place the hamburger over the
cream cheese mixture. Place the
shredded lettuce, onion, and toma
to ova the ground beef. Sprinkle
with all cheeses over entire pan
and place in the refrigerator 30
minutes. Top with jar of taco
sauce. Serve with com chips.
Christine Messner
Schuylkill Co. Dairy Princess
CREAMY POTATO SOUP
3 cups chopped potatoes
1 cup water
'A cup chopped celery
l /i cup chopped carrots
'/• cup chopped onions
1 teaspoon parsley
1 chicken bouillon cube
'A teaspoon salt
Dash pepper
l‘A cups milk
2 tablespoons flour
'A pound velvecta cheese
Combine everything except last
three ingredients. Simmer until
tender. Add milk to flour to make a
smooth paste. Slowly add to veget
ables and cook until thickened.
Add cheese, stir until melted.
Dclphinc Zimmerman
SOUR CREAM COOKIES
2 eggs
1 cup sugar
‘A cup sour cream
'A cup butter
2 cups flour
'A teaspoon baking soda
'A teaspoon nutmeg
Beat eggs thoroughly. Add
sugar, sour cream, and melted but
ter, mix well. Sift together flour,
baking soda, and nutmeg. Add first
mixture and mix. Drop by teas
poonful onto lightly greased coo
kie sheet. Bake at 375 degrees for
approximately 8 minute
Missy Powell
Somerset Co. Dairy Princess