88-Lancuter Fanning, Saturday, August 7, 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 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 —A reader wants to know where to buy Swiss
cheese with a touch of ham and blue cheese by the roll or
pound. She can find these items in 4-ounce packages, but
they are very expensive. She would also like to know where to
buy shrimp chips in a big box.
QUESTION Barbie Smoker, Quarryville, lost the recipe
for Kiwi Jam printed about a year ago. Her family really liked
the jam, and she wondered if anyone clipped it and could send
it in to be reprinted.
QUESTION A reader purchased a package of brewer’s
yeast by mistake and wants to know how to use it.
QUESTION A reader wants a recipe for pizzaburgers.
QUESTION An anonymous reader would like a simple
egg salad recipe that is not runny and that works well to put on
top of tomato slices.
QUESTION Arlene from Snyder County would like
recipes for Swiss Chard.
QUESTION Mrs. Amos Kauffman, Honey Brook, would
like a recipe to can apples (not apple pie filling) in hot water
bath.
QUESTION Lynda Bell, Lincoln University, wants a
recipe for horseradish jelly or preserves.
QUESTION —A reader would like a good recipe for veggie
burgers.
QUESTION N. Hoover, New Holland, wants a recipe to
can chunked tomatoes.
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 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 reader would like a recipe for canning hot
peppers in oil but without a tomato or catsup base.
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 Pudiiner, 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 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
Pickling Possibilities
(Continued from Page B 6)
SPICY PICKLED
PIGS FEET
4 skinned pig feet
3 cups cold water
3 cups cider vinegar
1 large onion
12 peppercorns
2 bay leaves
1 tablespoon pickling spice
1 tablespoon salt
Wash feet thoroughly. Put into
kettle with cold water aid vinegar.
Bring to boil and skim. Add
remaining ingredients. Simmer
gently 2‘A -3 hours until it falls off
bones. Remove bones and cut
meat Put into glass 9x13-inch
baking dish. Cool. Cut into
squares.
Norma Imes
Mifflin
Common Pickle Problems
SOFT
• Use of slicing rather than
pickling cucumbers.
• Cucumbers too mature or yel
low.
• Not removing blossom and
stem end
SLIPPERY
• Vinegar solution too weak.
• Insufficient heat to destroy the
micro-organisms. Do not start
counting processing time until wa
ter returns to boil.
SHRIVELED
■ Too much time between har
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—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 Several years ago, J. Rouse dipped a
recipe from this section for maple syrup pork chops. Her fami
ly loves the recipe, but she lost it Anyone else dip the redpe?
Send it in so we can reprint it.
QUESTION Lynn Rossi, Lititz, would like a redpe for
mannated 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 induded
instant coffee granules, beef bouillon, salt and pepper.
ANSWER—Shirley Ream, Criston, Ohio, wanted a recipe
on how to can ring bologna. Thanks to a Geneva, N.Y. reader,
for sending a recipe.
Balogna To Make And Can
For each 20 pounds beef, add 5 pounds fresh pork. Grind
meat coarse; add seasoning and grind through the fine plate.
For seasoning 25 pounds meat, add Vi pound salt and
2Vi -ounces pepper. Garlic may be added if desired.
Add 3 or 4 pints water to this quantity of meat Mix with
hands until the water is entirely absorbed by the meat. When
thoroughly mixed, stuff into soaked casings and smoke the
bologna from 2 to 3 hours at a temperature between 60-70
degrees.
After smoking, cook in water about 200 degrees or slightly
below boiling point, until it floats.
Keep bologna in a dry place. For immediate use or to can
by packing into jars, covering to within % -inch of top with the
liquid in which bologna was cooked. Process at 15 pounds
pressure for 45 minutes.
REFRIGERATOR PICKLES
8 cups sliced unpeeled
cucumbers
2 cups sliced onions
1 cup julienne red bell pepper
strips
1 tablespoon salt
2 cups granulated sugar
I'A cups distilled white vinegar
2 teaspoons celery seed
2 teaspoons mustard seed
In a large bowl, combine
cucumbers, onion, and red pepper.
Sprinkle with salt and mix well.
Let stand one hour. Drain. In a
medium bowl, combine sugar, vin
egar, celery seeds, and mustard
seed; stir until sugar is dissolved.
Place cucumber mixture in nonme
tallic container. Pour vinegar mix
ture over cucumbers. Cover and
chill for at least 24 hours to blend
flavors. Makes about 8 cups. Note:
Pickles will keep in refrigeraor up
to six weeks.
vesting and pickling.
• Too much salt, sugar or vine
gar at start of pickling process.
• Vinegar solution too strong.
HOLLOW
• Over-mature cucumbers or
faulty growth. If cucumbers float
during washing, use for relish or
chunk-style pickles.
DARK
• Minerals in water, especially
iron.
• Using iodized salt
• Cooking too long with spices.
• Use of ground spices.
(Turn to Page B 9)
FREEZER PICKLES
5 pounds pickling cucumbers
8 cups cold water
1 tablespoon pickling salt
2 cups frozen pearl onions or
sliced onions
2 gtean or red bell peppers, cut
into 1-inch pieces
1 cup sliced celery
3 cups granulated sugar
2 cups apple cider vinegar
1 tablespoon mustard seed
Wash cucumbers and remove
blossom end. Cut cucumbers into
1-inch cubes and measure 12 cups.
In large bowl, combine cucum
bers, water, and salt Mix well.
Cover and let stand 30 minutes.
Drain and rinse well. In an 8 to
10-quart saucepot, combine
cucumbers, onions, and remaining
ingredients. Bring to a boil over
medium-high heat, stirring occa
sionally. Boil for S minutes. Imme
diately fill freezer containers with
mixture, leaving '/> -inch head
space. Wipe container rims and
seal. Cool completely before plac
ing in freezer. Makes 5 to 6 pints.
Pickles can be frozen up to six
months.
Heinz
GARLIC DILL PICKLES
4 pounds pickling cucumbers
6 cups water
4'/> cups apple cider vinegar
6 tablespoons pickling salt
J /« teaspoon crushed red pepper
(optional)
16 cloves garlic, split
16 heads fresh dill
Wash cucumbers and remove
blossom end. In 3-quart saucepan,
combine water, vinegar, salt and
red pepper. Bring to a boil. Mean
while, place 2 pieces garlic and 1
head of dill in each hot pint jar.
Firmly pack cucumbers upright in
jars, leaving '/> -inch headspace.
Place two additional pieces garlic
and 1 head dill on top of cucum
bers. Immediately pour hot vine
gar mixture over cucumbers, leav
ing 'A -inch headspace. Carefully
run a noometallic utensil down
inride of jars to remove trapped air
bubbles. Wipe jar tops and threads
clean. Place hot lids on jars and
screw bands on firmly. Process in
boiling water canner for 10
minutes. Makes about 7 to 8 pints.
Heinz
CORN RELISH
6 cups cooked fresh whole ker
nel com
3 cups chopped cabbage
1 cup chopped onion
1 green bell pepper, chopped
1 medium red bell pepper,
chopped
4 cups white vinegar
2 cups granulated sugar
1 cup water
1 tablcspoooo pickling salt
1 tablespoon celery seed
1 tablespoon mustard seed
1 tablespoon turmeric
1 bay leaf
In a 6- to 8-quart saucepot, com
bine all ingredients. Bring to a boil
over medium-high heat, stirring
occasionally. Reduce heat to
medium and code IS minutes, stir
ring occasionally. Remove bay
leaf. Immediately fill hot pint or
half-pint jars with mixture, leaving
'A -inch headspace. Carefully run a
nonmctallic utensil down inside of
jars to remove trapped air bubbles.
Wipe jar tops aid threads
Place hot lids on jars and screw
bands on firmly. Process pints or
half-pints in boiling water canne r
15 minutes. Makes 5 to 6 pints or
10 to 12 half-pints.