88-Lancaster Farming, Saturday, August 21, 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 Pat Schreffler, Pitman, wants easy and
good recipes to make freezer pickles or similar recipes for
pickling zucchini.
QUESTION The girls from Pennfield Feeds’ customer
service department are looking for a great-tasting recipe to
make Red Velvet Cake.
QUESTION Elmer McGowan, Millerstown, wants a
recipe to make tongue souse.
QUESTION —A Pottsville reader is looking for barley flour
and other specially flours.
QUESTION Phyllis Stauffer, Carlisle, wants a recipe for
a clear, reddish orange sweet and sour sauce that tastes like
that served at Chinese restaurants.
QUESTION Phyllis Stauffer, Carlisle, wants a recipe
that Little Ceasar’s used to have. It was a buttery dip with
herbs that they served with breadsticks.
QUESTION Phyllis Stauffer, Carlisle, wants a recipe
that tastes like the hash brown casserole served at Cracker
Barrel restaurants.
QUESTION C. Fields, Topton, wants the recipe for the
Amish Friendship bread starter. She has the recipe to make
the bread, but needs the starter. She also would like the star
ter for a 30-Day Friendship Cake made with sugar, peaches,
crushed pineapples, and marachino cherries.
QUESTION Charles Ensor, Sparks, Md., would like a
recipe for sweet Italian sausage.
QUESTION A reader would like recipes to use barley in
stews, as a whole-grain breakfast cereal, etc.
QUESTION — Dianne Decker, Shippensburg, would like a
recipe for Shaker Pie, which is a very wet pie made with coco
nut. The other is Kentucky Derby Pie, which includes choco
late chips and firms up as it cools.
QUESTION Fern Gerth would like a recipe for lime
marmalade.
QUESTION 1 — Lenora Kumler, Duncannon, would like a
recipe for flap jacks using eggs, flour, and milk. Flapjacks are
fried in an iron skillet like pita bread but eaten like pancakes
with butter and molasses.
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 any one 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 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 Lou Ann Sutter, Lebanon, warns to know
where she can buy Cento Stuffed Cherry Peppers, only this
item, not other Cento products.
Cook’s
Summer’s Best
Indulge!
(Continued from Page B 6)
CHEDDAR PEAR CRISP
27i pounds fresh pears
Juice of 'h lemon
'h cup sugar
1 tablespoon com starch
'U teaspoon ground cinnamon
Cheddar crumble topping;
% cup sifted all-purpose flour
2 h cup shredded sharp cheddar
cheese
V« cup sugar
3 tablespoons melted butter
Pare, core, and thinly slice
pears; place in large mixing bowl.
Squeeze lemon juice over pears.
Combine sugar, cornstarch and
cinnamon; spinkle over pears and
toss to coat. Turn pears into 9-inch
pie plate; set aside. Prepare top
ping. In mxing bowl, combine
flour, cheese, sugar, and butter;
mix until crumbly. Sprinkle top
ping over pears. Bake at 425
degrees about 25 to 30 minutes or
until pears are tender. Serve warm
with vanilla ice cream, if desired.
Makes 6 servings.
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 corn, 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 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 tike 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 T ruffle, 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 batterwith chopped nuts
and a soft peanut butter filling.
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 clip 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
recipe for a seasoning mixture to rub into beef roast before
roasting. She recalls that some of the ingredients included
instant coffee granules, beef bouillon, salt and pepper.
BUNCH OF BEANS SALAD
15.5- can pinto beans,
drained
15.5- can green beans,
drained
1 small onion, chopped
1 red/green pepper, chopped
1 teaspoon salt
7« teaspoon pepper
% cup Italian salad dressing
Combine all ingredients except
salad dressing in a medium bowl.
Mix well. Add dressing; mix well.
Refrigerate several hours to deve
lop flavor before serving. Serves 6.
Beverly Stewart
Rural Valley Grange #1750
SWEET SOUR DRESSING
FOR GREEN BEANS
6 slices bacon
1 tablespoon bacon drippings
1 cup sugar
'h cup vinegar
% cup water
2 level tablespoons cornstarch
Brown and drain bacon, reserv
ing 1 tablespoon in pan. Combine
sugar, vinegar, water, and corns
tarch. Add to bacon in drippings.
Cook until thick. Serve over
cooked green beans (or brocolli,
lettuce, endive, spinach, or
dandelion).
Edith Stoner
Fort Granville Grange
(Turn to Page B 9)
DIET PEACH JAM
2 tablespoons unflavored
gelatin
'/«cup cold water
3'A pounds ripe peaches, peeled,
pitted
8 teaspoons lemon juice
4 tablespoons liquid artificial
sweetner
Extra water if needed
In a small bowl, soften gelatin in
'/« cup cold water and set aside.
Cut up peaches in chunks and
place in enamel or stainless steel
pot. Simmer peaches over
medium-low heat until soft.
Remove from heat, lightly crush
peaches. Measure peaches and add
extra water to bring to 4 cups.
Return to pot, stir in gelatin, lemon
juice, and sweetner until gelatin
dissolves. Return to stove and
bring to a boil over medium heat.
Boil 1 minute. Skim froth from
top, pour immediately into hot
sterilized jars, leaving 'A -inch
headspace from top. Cap tightly.
When cooled refrigerate and use
within one month or freeze for up
to six months. Yields 4‘A pints.
Each tablespoon=lo calories.
SUMMER
STUFFED PEPPERS
8 yellow, green or red bell
peppers
l‘A pounds lean ground beef
l A clove of garlic, minced
1 onion, minced
'A cup finely chopped cabbage
1 carrot, shredded
‘A cup shredded zucchini
28-ounce can chopped tomatoes
'A cup uncooked long grain rice
1 tablespoon brown sugar
'A teaspoon dried basil
Pepper to taste
Cut tops from peppers; remove
stems from tops. Chop enough of
the tops to measure ‘A cup.
Remove seed and membranes
from bell peppers. Cook peppers in
saucepan in boiling water to cover
until tender-crisp; rinse with cold
water. Brown ground beef in skil
let over medium heat, stirring until
crumbly; drain. Add garlic, onion,
cabbage, carrot, zucchini, and
chopped bell pepper. Saute until
vegetables are tender. Add toma
toes with juice, rice, brown sugar,
basil, and pepper, mix well. Sim
mer, covered, over low heat for 20
minutes or until rice is tender.
Spoon hot mixture into peppers.
Serve on platter garnished with
parsley leaves or sprigs of mint.
Serves 8.
Willows Gates
Cony Grange #55
SALSA
IS cups chopped tomatoes
IVi cups chopped onions
2 cups chopped green peppers,
plus a pinch of ground hot peppers,
if desired
5 teaspoons salt
3 tablespoons chili powder
2 h cup vinegar
2-ounces tomato paste
Vi cup brown sugar
'h cup Clear-jel or com starch
Combine tomatoes, onions, and
peppers. Mix paste with vinegar
and add. Stir thoroughly. Mix
together dry ingredients and add to
above mixture when hot. Cook
until thick. Pour into jars and pro
cess 10 minutes at S pounds
pressure.
Sugar, salt, and spices may be
adjusted to adapt to your taste.
We’ve tried half a dozen or more
recipes for salsa and this is rated
‘the best " by families and friends.
One big plus is that it doesn’t use
cilantro, which gives off a ‘locker
room " odor when canned.
Yield: 5-6 quarts; 10-12 pints.
Anonymous