SS-Lancaster Farming, Saturday, June 5, 1999
If you are looking for a recipe but cant 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 —A. Zimmerman, Denver, wrote that she had
a recipe for pie that combined rhubarb with sour cherries, but
can’t find it. Anyone able to help?
QUESTION Carol Dehoff wants a recipe to make Chow
Chow.
QUESTION LaVonne Bender, Meyersdale, would like a
recipe for cream-filled doughnuts.
QUESTION Barbara wants a good coleslaw recipe that
tastes similar to that sold by Spring Glen.
QUESTION—Cindy Pudliner, New Holland, would like the ;
recipe for the biscuit sold at the restaurant called Joey’s,
which was located beside the Comfort Inn in New Holland.
She used to order the Sausage and biscuits for breakfast. The
biscuit made a light, fluffy cake biscuit.
QUESTION Debbie Reynolds, Wrightsville, wants to
know if anyone has a recipe for pumpkin butter similar to that
made at Kitchen Kettle.
QUESTION A.W. Good, East Earl, would like to know
where to buy Kosher Jel. A previous source is no longer avail
able because the plant burned down.
QUESTION D. Shultz, Halifax, would like a recipe for a
caramel custard pie.
QUESTION —Pat Eiligson, Millers, Md., would like recipes
using fresh asparagus.
QUESTION Pat Eiligson, Millers, Md., would like a
recipe for carrot raisin salad that tastes like that served at the
Country Buffet.
QUESTION Barb Gaugher, Mansfield, wanted a
recipe for Kosher barrel pickles like those sold at deli coun
ters.
QUESTION Brenda Houser, Middletown, would like a
recipe to make cookies that taste like the ones served at
Shady Maple Smorgasboard. The varieties that she likes are
Chocolate Chip Truffle, which has achocolate batter with cho
colate chips in it and a soft chocolate center, and Peanut But
ter Truffle, which has a peanut butter batter with chopped nuts
and a soft peanut butter filling.
QUESTION Marilyn DeMeyer, Hilton, N.Y., would like
recipes for salt rising bread.
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—Pam Bange, Hanover, would like recipes for
using shitake mushrooms and portabella mushrooms.
QUESTION G. Minkle, Wayne, would like a recipe for
hot pepper cabbage relish, which she had clipped from this
column several years ago.
QUESTION K. B„ 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 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
QUESTlON—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 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
ANSWER Ed Gottshal, Ephrata, remembered his
mother making cinnamon rolls in the 1940 s and wanted a
recipe for the no yeast rolls. Thanks to a reader who wrote
• During the Depression days, you never threw things out. My
mother, grandmother, and myself made them often with lef
tover pie crust, which is rolled out and sprinkled with cinna
mon and sugar. Roll up like jelly roll to form a tong roll and cut
into one inch pieces. Bake in 350 degree oven until liohtlv
browned. 1
ANSWER Here are some recipes using no-wheat flour
that a reader had requested. Thanks to Rachel Glick, New
Holland, for sending in a recipe.
Spelt Pancakes
2 cups spelt flour
2 teaspoons baking soda
V 4 teaspoon salt
2 eggs
1 cup soy milk
2 tablespoons vegetable oil
Whisk together the flour, salt, and baking soda. Pour liquids
over dry ingredients. Whisk together to mix well. Pour into hot
griddle.
Peanut Butter And Banana Bars
1 egg, well beaten
1 cup peanut butter or other nut butter
Vi cup molasses
'A cup brown rice flour
% cup walnut or pecans
1 ripe banana
Vi teaspoon cinnamon
'A teaspoon salt
Preheat oven lb 350 degrees. Combine all ingredients and
mix well. Turn into grease pan and bake 15 minutes. Cut into
bars while still warm.
4 cups millet flour
Vt cup honey
3 tablespoons baking powder
'A teaspoon salt
'/« cup vegetable oil
'A cup soy margarine
3 eggs
2 cups rice or soy milk
Preheat oven to 375 degrees. Combine dry ingredients.
Beat wet ingredients. Pour wet into dry ingredients. Stir just
until mixed. Pour into 6x9-inch pan. Bake 20 to 30 minutes at
375 degrees.
Thanks to A. Zimmerman, Denver, who wrote that you can
substitute spelt flour and oat bran for wheat flour and wheat
germ. She sent in this recipe using freshly ground flour.
Whole Grain Pancake Mix
3 cups whole wheat flour
2'A cups rye, buckwheat, or soy flour (do not use all soy)
A cup oatmeal
1 cup wheat germ
1 cup com meal
5 tablespoons baking powder
1 tablespoon salt
2 tablespoons bonemeal powder, optional
Combine all ingredients. Store in a tightly closed container
in refrigerator or freezer. To make pancakes, combine
-2 cups milk
'/a cup vegetable oil
2 eggs
3 cups mix
C° J mbine milk . eggs, and oil. Stir just until mixed. Bake in
400 degree griddle.
For gingercakes, add 1 teaspoon each of ginger, cloves
and cinnamon.
For apple pancakes, add 1 A cups finely chopped apples 1
teaspoon cinnamon, and 1 heaping tablespoon brown sugar.
ANSWER For the person who had trouble with pickles
shrinking after they were canned, Jane Sauble, Manheim,
suggests pricking each pickle with a darning needle or an old
fashioned sharp pointed fork before canning. Jane said this
method works every time and can be used with your favorite
recipe.
Millet Bread
(Turn to Page B 9)
Dairy
Recipes
(Continued from Page B 6)
RHUBARB MUFFINS
'A cup sugar
'A teaspoon ground cinnamon
3 tablespoons finely chopped
pecans
1 cup buttermilk
1 large egg
1 cup packed light brown sugar
1A cup vegetable oil, preferably
canola oil
I‘A teaspoons pure vanilla
extract
PA cups diced tfaubatb
PA cups all-purpose white flour
1 teaspoon baking powder
1 teaspoon baking soda
'A teaspoon salt
Preheat oven to 400 degrees.
Lightly oil 12 muffin cups or coat
with nonstick cooking spray; set
aside. In a small bown, stir
together sugar, cinnamon, and
nuts; set aside. In a mixing bowl,
whisk together buttermilk, egg,
brown sugar, oil and vanilla until
smooth; stir in rhubarb.
In another bowl, whisk together
flour, baking powder, baking soda,
and salt Add to the buttermilk/
rhubarb mixture and stir until just
combined.
Spoon the batter into the pre
pared muffin cups. Sprinkle the
reserved sugar-nut mixture over
the tops of the muffins. Rab* for
20-25 minutes until muffins are
golden brown. Let cool briefly on a
wire rack before serving.
Makes 12 muffins.
We enjoy these muffins. I appre
ciate that the recipe uses butter
milk. I make our butter an# am
always looking for recipes that use
the remaining buttermilk.
We have a large yard and gar
den, so there’s plenty of outsider
summer work. I also keep busy
with cooking, baking, sewing, and
running after our active 1-year-old
daughter, Emily Sue.
Curvin and Elizabeth Weaver
Denver
LEMON VELVET PIE
1A cups sugar
6 tablespoon com starch
A teaspoon salt
VA cups cold water
2 egg yolks, slightly beaten
2 tablespoons butter
'A cup lemon juice
1 teaspoon grated lemon rind
1 teaspoon vanilla
1 tablespoons plain gelatin
'A cup cold water
1 cup light cream
2 egg whites, stiffly beaten
Combine sugar, com starch, and
salt in saucepan, gradually add
I'A cups water. Cook over medium
heat, stir until smooth and thick.
Stir some of mixture into egg
yolks. Slowly stir yolks and butter
into mixture, cook 2 minutes.
Remove from heat, add lemon
juice, rind, and vanilla. Remove 1
cup filling and set aside to cool.
Soften gelatin in 'A cup water, add
to hot filling. Stir until dissolved:
add light cream and cool. When
mixture thickens, fold in egg
whites. Pour into 9-inch baked pie
shell. Chill IS minutes. Spread one
cup filling on top. Chill.
We live on a dairy farm and
have some produce, which pro
vides work for our family of 11.
Rebecca Zook
Bethel
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