88-Lancaster Farming, Saturday, September 25, 1999
if you are looking for a recipe but can’t find it, aend
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 a recipe for Grasshopper
Pie using creme de mente flavoring and which can be frozen.
QUESTION A reader wants to know if it’s possible to
make puffed wheat or puffed rice without much financial
investment.
QUESTION Gerald Nuxoll, Boise, Id., wanted the exact
recipe for rice pudding that James Michenor describes on
pages 4 and 5 of his book, The Novel.* The oven-cooked
recipe started with a mixture of rice, milk, eggs, and sugar.
After a period of time, cinnamon and raisins were added. Nux
oll has been able to find lots of stovetop recipes but wants an
oven recipe. The book setting was in the area covering Lan
caster, Berks, Lehigh Counties.
QUESTION ■— Kris and Susan, readers from New Jersey,
want a great recipe for baking Amish-type hard pretzels at
home.
QUESTION —A subscriber wants a recipe to make a soft,
tasty bread using both whole wheat flour and white flour.
QUESTION Betty Jakum, Littiestown, wants to know
how to prevent soggy pie crust bottoms. Her pies appear to be
cooked except the bottom crust is doughy.
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 G. Sweitzer, Airville, would like recipes for
canning cantaloupes and for using gray hubbard squash.
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 cant even boil water
without a recipe.
QUESTION Evan Weidman, Newville, would like a
recipe to make a large amount of barbecue sauce.
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 Elmer McGowan, Millerstown, wants a
recipe to make tongue souse.
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—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 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.
Cook’s
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
recipe for the biscuit sold at the restaurant called Joey’s,
which was located beside the Comfort Inn in New Holland.
She used to orderthe 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.
QUESTION K. 8., York Springs, would like a recipe to
make rotisserie chicken that tastes like that made by Rutters’
Mini Market
ANSWER—Wanda Boop, Mifflinburg, wanted recipes for
making goafs cheese. She also has goat milk for sale, for
which you can contact her at R. 2, Box 80, Mifflinburg, PA
17844. Thanks to another reader who sent in numerous
recipes for different requests. Unfortunately, when no name is
attached, we can not give credit to the person for taking so
much time to send in answers. When answering a request
please make sure to include your name, and designated the
request that is being answered. >
Goat Milk Cheese
2 gallons goafs milk
3 tablespoons salt
’/« rennet tablet
If you cannot find rennet tablets in your supermarket, you
can purchase them from New England Cheesemaking Supp
ly Co., 85 Main St., Ashfield, MA 01330.
Dissolve rennet tablet in a little bit of water. Heat milk to
lukewarm or a little warmer. Add rennet to milk to which salt
has been added. Turn off heat and let set for an hour or two.
Cut up thickened milk with wooden spoon and heat until near
ly too hot to keep hand in. Strain and press for 6-8 hours.
Refrigerate and start using in a day or two. Usually can slice
with a knife.
Variation; For more flavor, 2 quarts of milk may be slightly
sour.
2 gallons goafs milk heated to 85 degrees. Add Vi rennet
tablet. Let set up. Cut into curds. Stir with hand for 15 minutes.
Slowly heat to 102 degrees letting temperature go up 1.5
degrees every 5 minutes for about an hour.
When curd holds shape in hand and falls apart, turn off
heat Stir every 10 minutes for an hour until a pressed handful
can easily be shaken apart Strain and mix in 2 tablespoons
salt Tie up and drip for 30 minutes. Make a patty 6-inches
across and smooth out cracks. Wrap bandage around out
side. Press with two boards 8-10 hours. Turn and again press
8-10 hours. Let dry several hours and cover with melted para
fin. Store in cool place, turning occasionally, about a month.
Wipe mold with salty water.
ANSWER —Lenora Kumler, Duncannon, wanted a recipe
forflap jacks. Thanks to Julia Hoover, Ephrata, and to Jacinda
Sensenig, Quarryville, for sending the same recipe so it
must be a good one.
Flap Jacks
2 whole eggs
6 egg yolks
i'/ 2 cups flour
Salt
2 cups milk
Combine all ingredients and beat to make a thin batter.
Heat a lightly greased skillet or griddle. Pour enough batter to
make a flap jack the size of a medium plate, less than % -inch
thick. Turn like pancakes. Stack on hot plate. Serve hot with
maple syrup or sprinkle with sugar.
Hard Cheese
(Turn to Page B 9)
Apple
Appeal
(Continued from Page B 6)
GLAZED APPLE
PIE BARS
Crust
2'/j cups all-purpose flour
1 teaspoon salt
1 cup butter, chilled
1 egg, separated, yolk beaten
with enough milk to equal Vi cup,
reserve white
Filling:
1 cup crushed corn flakes
8 cups tart cooking apples,
peeled, sliced
1 cup sugar
2 teaspoons cinnamon, divided
usage
'/ 2 teaspoon ground nutmeg
1 reserved egg white
2 tablespoons sugar
Glaze:
1 cup powdered sugar
Va teaspoon vanilla
1 to 2 tablespoons milk
Heat oven to 350 degrees. In
medium bowl, combine flour and
salt; cut in butter until crumbly.
With fork, stir in egg yolk and milk
until dough forms a ball; divide in
half. On lightly floured surface,
roll half of dough into
15'/i xIO'/j -inch rectangle; place
on bottom of jelly-toll pan.
Sprinkle with com flakes, top with
apples.
hi small bowl, combine 1 cup
sugar, l'/« teaspoons cinnamon
and nutmey. Sprinkle over apples.
Roll remaining half of dough in* o
15x‘/j x'A -inch rectangle; place
over apples.
Beat egg white with fork until
foamy; brush over top crust. In
small bowl, stir together 2 tables
poons sugar and remaining
•A teaspoon cinnamon; sprinkle
over crust. Bake 45 to 60 minutes
or until lightly browned.
hi small bowl, stir together pow
dered sugar, vanilla, and enough
milk for desired glazing consisten
cy. Drizzle over warm bars. 36
bus.
APPLESAUCE CAKE
2% cups all-purpose flour
l'/i teaspoon baking soda
'h teaspoon baking powder
1 teaspoon ground cinnamon
'h teaspoon cloves
'/j teaspoon mace
‘/a cup butter
1 cup granulated sugar
1 cup firmly packed light beown
sugar
1 large egg
I'/acups unsweetened
applesauce
1 cup seedless raisins
'/a cup walnuts, chopped
Preheat oven to 350 degrees.
Grease and flour 13x9x2-inch
baking pan and set aside.
Sift together flour, soda, baking
powder, cinnamon, cloves, and
mace; set aside.
In a large mixing bowl, cream
butter, add sugars, and egg and
continue to cream. Add dry ingre
dients alternately with applesauce.
Fold in raisins and nuts. Transfer
to prepared pan and bake 45-50
minutes or until tester comes out
clean. Cool on wire tack. Can be
frosted with vanilla frosting,
creamed cheese frosting or
sprinkled with powdered sugar.
Cut into desired size servings.
12-15 savings.