Fanning, Saturday, July 17, 1999 BS-Lancaster 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 Fanning, P.O. Box 609, Eph rata, PA 17522. There’s no need to send an BASE. 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 —Roseann from Bucks County wants a recipe for roasting and jarring peppers. QUESTION Joan Yamall, Gilbertsville, writes that her mother-in-law used to make cod fish cakes with dry cod fish and mashed potatoes. The cod fish, which came in a box, was dry. It was soaked in water, squeeze to remove water, and added to mashed potatoes. Does anyone know if the dried cod fish is available and where? QUESTION M. Hoover, New Holland, would like a recipe to make sour cream, not one made with cream cheese. She also wants a recipe to can chunck tomatoes and recipes for homemade cake mixes. QUESTION Lou Ann Sutter, Lebanon, wants to know where she can buy Cento Stuffed Cherry Peppers, only this item, not other Cento products. QUESTION Mike would like to know where to purchase goat and sheep milk in Schuylkill County. QUESTION Belinda Myers, Dallastown wants a recipe for grape pie made from Concord grapes. Do you use the grape skin and how do you de-seed the grapes? QUESTION Shirley Schwoerer, Wysox, wants to know how to can tiny ears of com, which she understands is harvested from field corn when it is 2- to 3-inches in length before the tassle begins to show. She found a recipe that is for immediate use, but her family can't eat them that fast so she wants to can the tiny ears in jars. The recipe is for pickling baby ears, but she would like a recipe to can without pickling so that she can use them in dishes such as chow mein. QUESTION—G. Sweitzer, Airville, would like to know how to make cream of wheat or cream of farina from soft or hard wheat berries using a grain mill. Also, wants cookings instructions. QUESTION A busy mom wants soup recipes to can. Please include specific instructions for pressure canning. Also indicate whether or not the soup should be diluted when serving. QUESTION N. King, Lititz, would like instructions on how to prepare a pig stomach. What vegetables should she use and are they cooked ahead of time. How long should the stomach be baked after it is prepared? QUESTION —A reader would like a recipe for canning hot peppers in oil but without a tomato or catsup base. QUESTION N.E.K. wants a recipe for a cake icing (not the cooked kind) that isn’t so sweet, like that sold at Sam's Club. QUESTION Joan Miller, Intercourse, wants to know if the cream puff recipe that includes a cream or pudding filling is the same recipe used to make fancy puff sandwiches. If not, does anyone have a recipe for the puff sandwiches? 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 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 *— Barb Gaugher, Mansfield, wanted a recipe for Kosher barrel pickles like those sold at deli counters. 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 a chocolate 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. Cook’s (Continued from Page B 6) BERRY CHIFFON SHORT PIE V« cup sugar 1 envelope unflavored gelatin 10-ounce package frozen rasp berries or strawberries, thawed 3 egg whites '/< teaspoon cream of tartar % cup sugar 'A cup whipping cream, whipped Blend in saucepan; sugar, gela tin, raspberries. Bring to full roll ing boil, stirring constantly. Cool pan in cold water until mixture mounds slighdy when dropped from a spoon. Add cream of tartar to egg whites, beat until frothy. Gradually beat in sugar and beat until meringue holds stiff peaks. Fold berry mixture into meringue. Carefully fold in whipped cream. Pile into cooled, baked pie shell. Chill several hours until set. Mary Lehman Fine Grove 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 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. < s QUESTION Several years ago, J. Rouse dipped a redpe from this section for maple syrup pork chops. Her fami ly loves the redpe, but she lost it Anyone else dip the recipe? Send it in so we can reprint it. 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 redpe for a seasoning mixture to mb into beef roast before roasting. She recalls that some of the ingredients included instant coffee granules, beef bouillon, salt and pepper. ANSWER In answer to the request for honey mustard pretzels made without a purchased mix, Rachel Zook, Kin zers, sends this redpe that she said her husband says are better than store bought. Honey Mustard Pretzels 2-pounds broken sourdough pretzels Break pretzels as fine as possible into a large bowl. Mix together 1 cup vegetable dl Vi cup salad mustard 'A cup honey % cup sour cream and onion powder, if desired Pour mixture over broken pretzels and mix thoroughly with a spatula trying to make sure every pretzel is coated. Spread coated pretzels in a pan. Bake at2oo degrees, stir ring every 15-20 minutes for approximately two hours or until done. Delicious while warm or cool and store in an airtight con tainer until ready to serve. ANSWER Thanks to Colleen Ingalzo, Pine Grove, for sending a casserole recipe that had been requested. Creamy Chicken Mushroom Casserole 4 pounds chicken pieces, thighs, wings, breasts, legs, etc. 1 can cream of chicken soup 1 can cream of mushroom soup 1 tablespoon dried chives 1 tablespoon dried onion Vi cup chopped fresh parsley In 5-quart microwave casserole, put chicken, soups, and herbs. Mix gently. Microwave on high 25-35 minutes, stirring about 4 times. Testwith sharp fork for doneness. If necessary, microwave an additional 5 minutes. Serve with cooked noodles or rice. Serves 6-8. (Turn to Page B 9) ‘Berry’ Delicious VERY RASPBERRY PIE 6 cups fresh raspberries, divided 1 cup sugar 'A cup water 3 tablespoons com starch Cream Filling* 8-ounces cream cheese 1 cup whipped topping 1 cup confectioner’s sugar 9-inch graham cracker crust Mash about 2 cups berries to measure one cup. Place in sauce pan. Add sugar, com starch, and water. Bring to a boil, stirring constant ly; cook and stir 2 minutes longer. Cool to room temperature, about 20 minutes. For filling, beat cream cheese, whipped topping, and confection er's sugar in a bowl: Spread into graham crust Top with 4 cups fresh fruit Pour cooled berry sauce over top. Refrigerate until set, about 3 hours. Store in refrigerator. Yield: 6 to 8 servings. FRESH BLUEBERRY PIE V< cup sugar V* teaspoon salt 2'h tablespoons cornstarch % cup water Vh tablespoon lemon juice 2 tablespoons powdered sugar 2 tablespoon butter 1 cup heavy cream 'h teaspoon vanilla 3 cups fresh blueberries 9-inch baked pie shell Combine sugar, cornstarch, and salt in saucepan. Blend in water and 1 cup blueberries. Bring to a boil. Cook stirring constantly until very thick. Stir in butter and lemon juice. Cool. Fold in remaining blueberries. Chill about one hour. Beat heavy cream until thick, add powdered sugar and vanilla. Pour berries into pie shell. Chill 1-2 hours. Top with whipped cream to serve. Ruth Hcrtzog Kutztown Heat oven to 400 degrees. Heat 3 cups fresh berries and V« cup water. Sweeten to taste. Blend in 1 tablespoons cornstarch dissolved in 2 tablespoons cold water. Bring to a boil; boil 1 minute. Pour into 2-quart baking dish. Dot with but ter. Sprinkle with cinnamon. Shortcake: 1 cup plus 2 tablespoons all purpose flour 2 tablespoons sugar l'/a teaspoon baking powder 'h teaspoon salt 3 tablespoons butter, cut into pieces 'A cup milk Stir together flour, sugar, baking powder, and salt in medium bowl. With pastry blender cut in butter until mixture is wmble. Stir in milk jrot until itaolsfened, do not ovetmix. Drop shortcake dough spoonfuls over top. Bake absutls minutes in 425 degree oveator until golden brown. Serve hot with cream. 6 to 8 servings. Mary Lehman Pine Grove BLUEBERRY MUFFINS 1 cup milk Vi cup butter, melted 1 egg, slightly beaten 2 cups all-purpose flour 'A cup sugar 1 tablespoon baking powder 1 teaspoon salt I cup fresh or frozen blueberries Topping: ‘/« cup butter, melted 'A cup sugar Heat oven to 400 degrees. In large bowl, combine milk, butter, and egg. Add all remaining muf fing ingredients except blueber ries. Stir just until flour is mois tened Gently stir in blueberries. Spoon into greased 12-cup muf fin pan. Bake for 24 to 28 minutes or until golden brown. Cool slight ly; remove from pan. Dip tops of muffins in melted butter, then in sugar. 1 dozen Variations: Lcmon-Blucbcny Muffins: Stir in 1 tablespoon grated lemon peel with flour. Raspberry-White Chocolate Chip Muffins: Substitute 1 cup fresh or frozen raspberries for blueberries. Gently stir in 'A cup vanilla-flavored white chocolate chips with the raspberries, featured recipe Vicki Baylor Danville FRUIT COBBLER BEST LOVED
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