88-Lancaster Farming, Saturday, October 2, 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 T. Straub, Millville, wants recipes to make
dry soup mixes. She already has one for dry onion soup mix.
QUESTION D. Reinert, Alburtis, would like a recipe for
baked French toast like that served at Shady Maple
Smogasbord.
QUESTION A reader would like a recipe for grasshop
per pie, which contains creme de mente flavoring and can be
frozen.
QUESTION A reader wants a recipe to make chicken
chow mein for 50-100 people.
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. N ux
oll has been able to f ind 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, Littles town, wants to know
how to prevent soggy pie crust bottoms. Her pies appear to be
cooked except the bottom crust is doughy.
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 can’t even boil water
without a recipe.
QUESTION —DonnaGirardin, 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 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 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
Comer
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 uitoerstends is
harvested from field corn when it is 2- to 3-inches m length
before the tassle begins to show. She found a reape that is for
immediate use, but her family cant eat them that fast so she
wants to can the tiny ears in jars. The reape is for pcWmg
baby ears, but she would like a recipe to can without pickling
so that she can use them in dishes such as chow mem.
QUESTION —Q. 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 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 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—Barb Gaugher, Mansfield, wanted a recipe for
Kosher barrel pickles like those sold at deli counters. Thanks
to Bob Rumer, Jenkintown, for sending a recipe.
4 pounds cucumbers, cleaned, cut lengthwise
14 cloves garlic, peeled, sliced
3 cups water
3 cups white vinegar
V» cup pickling salt
4 peppercorns per jar
2 tablespoons dill seed per jar
Put sliced cucumbers in quart jars with peppercorns. Heat
and mix together salt, Water, vinegar, and garlic to boil and
disolve the salt Remove the garlic (put one or two in each jar).
Pour the brine into the jars with the cucumbers leaving
% -inch headspace. Immediately adjust the lids. Process in
boiling water bath for 15 minutes.
If any jars don't seal, refrigerate them.
ANSWER Elmer McGowan, Millerstown, wanted a
recipe to make tongue souse. Thanks to several readers for
sending recipes.
Tongue With Spicy Sauce
2 tablespoons salad oil
1 small onion, minced
1 cup diced celery
8-ounce can tomato sauce
Vt cup water
Vi teaspoon salt
1 teaspoon Worcestershire sauce
'/(teaspoon pepper
Dash ground doves
1 tablespoon vinegar
6-ounce can beef tongue
Heat oil in saucepan. Add onion and celery; saute until
golden.
Add remaining ingredients except the tongue; simmer 15
minutes.
Cut tongue into Vs -inch cubes; add to cooked sauce; heat
through.
Serve over cooked spaghetti, noodels or potatoes. Makes
4 servings.
ANSWER Arlene from Snyder County wanted recipes
for Swiss Chard. Thanks to Marilyn DeMeyer, Hilton, N.Y., for
sending a recipe. She writes that swiss chard leaves can also
be used in place of spinach in any recipe, and is especially
good used in vegetable lasagna.
Swiss Chard And Bacon
% to 1 pound Swiss chard (stalks included)
Vi pound bacon or turkey bacon
1 tablespoon olive oil
3 tablespoon butter
'A teaspoon salt, more to taste
V* teaspoon ground black pepper
Dash garlic powder
Tear up Swiss chard leaves and stalks, boil until stalks are
fork tender. Meanwhile, cook bacon in a large frying pan.
Drain and crumble bacon and return to pan with remaining
ingredients. Drain Swiss chard and add to pan, simmer 5
minutes to blend flavors.
Kosher Dill Pickles
Rice
(Continued from Page B 6)
SKILLET SPANISH RICE
1 pound lean ground beef
1 medium onion, chopped
1/2 cup diced green pepper
1 cup uncooked rice
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground black
pepper
1 8-ounce can tomato sauce
11/2 cups water
Cook beef, onion and green
pepper in large skillet over
medium heat; drain fat. Stir in
rice, chili powder, salt, pepper,
tomato sauce and water; bring to
a boil. Reduce heat, cover and
simmer 5 to 20 minutes or until
rice is tender.
Makes 6 servings.
SMORGASBURGERS
Makes 6 servings
2 tablespoons vegetable oil,
divided
1 medium onion, chopped
1 medium apple, peeled and
chopped
1 clove garlic, minced
1 teaspoon dried sage or 1
tablespoon fresh chopped sage
1 pound ground turkey
3 cups cooked brown rice
2 tablespoons ketchup
1/2 taspoon salt
1/4 teasoon ground black pep
per
6 hamburger buns, toasted
Assorted condiments
Heat 1 tablespoon oil in large
skillet over medium-high heat
until hot. Add onion, apple, gar
lic and sage; cook 3 to 5 minutes
or until onion is tender. Remove
from heat. Combine onion mix
ture, turkey, rice, ketchup, salt
and pepper in large bowl. Shape
into patties. Heat remaining 1
tablespoon oil in same skillet
over medium-high heat until
hot. Cook burgers 6 minutes per
side or until thoroughly cooked.
Serve on buns with condiments.
SURPRISE CRUST PIZZA
Makes 4 servints
A rice and cheese mixture is
the base for this hearty meal.
3 cups cooked rice
1/4 cup grated Parmesan
cheese
1 egg, beaten
1 medium onion, sliced into
rings
1/2 medium green bell pep
per, sliced
2 cups sliced mushrooms
2 garlic cloves, minced
1 cup low-sodium tomato
sauce
2 teaspoons oregano
1 teaspoon fennel seeds
(optional)
4 1/2 ounces part-skim moz
zarella cheese, shredded.
1. Preheat oven to 425° F.
Spray a 12” round pizza pan
with nonstick cooking spray.
2. In large bowl, stir together
rice, Parmesan cheese and egg.
Press firmly into prepared pizza
pan to form a “crust.” Bake 20
minutes.
3. Spray large nonstick skillet
with nonstick cooking spray. Add
onion and pepper and stir-fry
until tender, about 5 minutes.
Stir in sliced mushrooms and
minced garlic and cook until
mushrooms are browned, 5-8
minutes.
4. Arrange vegetable mixture
over baked rice “crist”; spread
tomato sauce evenly over pie.
Sprinkle with oregano, fennel
seeds if desired, and mozzarella
cheese.
5. Bake 10-15 minutes or
until cheese is bubbling and
browned. Cut into 8 wedges.