BS-UncMler Farming, Saturday, September 11, 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 York reader is looking for a recipe for
apple walnut bread with sugar topping. She said the recipe
appeared in this paper under “apple topics” a few years ago.
Did anyone dip the recipe? Send it in please.
QUESTION Mandy Hod acker would like the recipe for
key lime meringue pie. She would also like the filling recipe for
white whoopie pies.
QUESTION G. Sweitzer, Airville, would like recipes for
canning cantaloupes and for using gray hubbard squash.
QUESTION Wanda Boop, Mifflinburg, would like
recipes for making goat's cheese. She also has goat milk for
sale, for which you can contact her at R. 2, Box 80, Mifflinburg,
PA 17844.
QUESTION Shirley Schwoerer, Wysox, lost her recipe
for Impossible Pineapple Pie, anyone have one for her? Shir
ley writes (with a smile) that she would be lost without this
paper because her hubby says that she can’t even boil water
without a recipe.
QUESTION Evan Weidman, Newville, would like a
recipe to make a large amount of barbecue sauce.
QUESTION Howard Pensack, Belvidere, N.J., writes
that he has an abundance of garlic and would like a recipe for
pickled garlic as produced by the Amish in Lancaster County.
Ingredients include garlic cloves, vinegar, onions, green pep
per, salt, sugar, dill seed, and mustard seed.
QUESTION—Donna Girardin, Campbell Hall, N.Y., would
like a recipe for "half-sour pickles," which she said are often
sold at flea markets and fairs. Would appreciate canning
instructions to go with it.
QUESTION Phyllis Stauffer, Carlisle, wants a recipe
that tastes like the hash brown casserole served at Cracker
Barrel restaurants.
QUESTION Elmer McGowan, Millerstown, wants a
recipe to make tongue souse.
QUESTION —A Pottsville reader is looking for barley flour
and other specialty flours.
QUESTION Phyllis Stauffer, Carlisle, wants a recipe
that Little Caesar’s used to have. It was a buttery dip with
herbs that they served with breadsticks.
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, wants a
recipe for Shaker Pie, which is a very wet pie made with
coconut.
QUESTION Fern Gerth would like a recipe for lime
marmalade.
QUESTION 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 anyone clipped it and could send
it in to be reprinted.
Cock’s
QUESTION Arlene from Snyder County would like
recipes for Swiss Chard.
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— Cindy Pudliner, New Holland, would like the
recioe 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 T ruffle, which has a peanut butter batter with 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 clipped a
recipe from this section for maple syrup pork chops. Her fami
ly loves the recipe, bgt she lost it Anyone else clip the recipe?
Send it in so we can reprint it If we’do not receive an answer to
this request within two weeks, we will drop it
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. 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. If we
do not receive an answer to this request within two weeks, we
will drop it.
ANSWER C. Fields, Topton, wanted the recipe for the
Amish Friendship bread starter. She also wanted the starter
for a 30-Day Friendship Cake made with sugar, peaches,
crushed pineapples, and marachinocherries. ThankstoS.Z.,
New Holland, for sendinothe Amish Friendship Bread Starter.
Starter Dough
% teaspoon active dry yeast
1-ounce warm water
1 tablespoon sugar
1 tablespoon vinegar
V* teaspoon salt
1 cup flour
1 cup milk, room temperature
Dissolve yeast in warm water. Add all ingredients in bowl.
Cover with plastic wrap and let stand in a warm place for two
days to ferment It will become bubbly and have a sour smell.
After the second day, start your Friendship Bread recipe.
ANSWER Pat Schreffler requested recipes for pickling
zucchini. Here is one from Rachel Glick, New Holland.
18 cups zucchini
4 cups onions
2 red peppers
5 tablespoon salt
1 cup water
6 cups sugar
1 tablespoon tumeric
1 tablespoon dry mustard
1 tablespoon corn starch
1 tablespoon celery seeds
Grind zucchinis, onions, and peppers. Mix in salt and let
stand overnight Next day, drain and rinse well in colander.
Add remaining ingredients and cook 30 minutes. Seal. Makes
about 8 pints.
Zucchini Relish
Freeze
Garden
Tomatoes
For Winter
Use
As usual, I grew too many
tomatoes this year. Can I
freeze them to use later?
Sure! Freezing tomatoes is
simpler, preserves more nutri
ents and if done properly, gives
you a fresher flavor that if you
canned them. Of course, you
can’t expect frozen tomatoes to
thaw into fresh-from-the-vine
ingredients for your salad, but
they can be used in recipes that
call for cooked or canned toma
toes.
To freeze whole tomatoes,
pick tomatoes off the vine when
you know you’ll be able to freeze
them within two to three hours.
If you need more time, refriger
ate them to keep them as fresh
as possible before freezing.
When you’re ready, wash the
tomatoes thoroughly in cold
water rinsing them several
times to remove any dirt, or
residue. Dip them in boiling
water and cover for 30 seconds,
using about 1 gallon of water per
pound of tomatoes. (Start timing
as soon as you drop them in;
don’t worry if the water stops
boiling momentarily). The boil
ing water will stop the action of
natural ripening enzymes that
can change the flavor, color, tex
ture and level of nutrients in the
tomatoes while they’re being
stored in the freezer. The boiling
water also loosens the skins.
After 30 seconds, remove the
tomatoes and dip them in cool
water. Peel them and cut off the
center core, and cut into pieces if
you’d like. Place the tomatoes
into freezer bags, squeezing the
air out before sealing, or fill rigid
plastic freezer containers, leav
ing only a half-inch space at the
top for expansion.
For stewed tomatoes, wash
and trim the tomatoes, then cut
them into quarters or eighths.
Put them in a saucepan and
cover and cook for 10 to 20 min
utes, until tender. Cool them'
before packing them in rigid
plastic freezer containers. Again,
allow a half-inch space for
expansion.
To make your own homemade
tomato juice, prepare the toma
toes as you would for stewed
tomatoes. Simmer them for five
or 10 minutes and press through
a sieve, collecting the juice. If
you’d like, add 1 teaspoon of salt
per quart.
Chow Line is a service of the
Ohio State University. Send
questions to Chow Line, c/o
Martha Filipic, 2021 Coffey
Road, Columbus, OH 43210-
1044, or filipic.3@osu.edu.
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