Bft-Lancaster Firming, Saturday, October 16, 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 Dolores Smith, Nescopeck, wants a recipe
for Pennsylvania Dutch peach bread, a yeast bread with a
crumb topping.
QUESTION Mae Anthony, Aquashicola, wants a recipe
to make pudding that is steamed in a bag.
QUESTION Mrs. John Martin, Ephrata, lost her recipe
for the shoofly dessert that is served by Horn and Horn
Restaurant. The dessert is served with ice cream. It is moist
like a cobbler but not a cake or in a pie shell. Anyone able to
help?
QUESTION Holly Carey is looking for a recipe for a wet
bottom chocolate shoofly pie that tastes like that served at
Bird-in-Hand Family Inn.
QUESTION Mrs. David Weidenhammer, Schuylkill
Haven, is looking for recipes for lentils.
QUESTION Susan Harris, Lexington, Va., wants a
recipe for carrot pie.
QUESTION Norma Eckard, Gettysburg, wants a recipe
for dietetic peanut butter balls and other sugar-free candy
recipes.
QUESTION R. Nott, Leola, wants a recipe to make sea
soned bread croutons using homemade bread cubes.
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 wants a recipe to make chicken
chow mein for 50-100 people.
QUESTION A reader wants to know if it's possible to
make puffed wheat or puffed rice without much financial
investment.
QUESTION Kris and Susan, readers from New Jersey,
want a great recipe for baking Amish-type hard pretzels at
home.
QUESTION Betty Jakum, Littlestown, 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 —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 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.
Cook’s
Question
Comer
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.
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 —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 Thanks to G. M. for sending a barbecue
sauce recipe for Evan.
Tomato Barbecue Sauce
4 teaspoons powdered mustard
% cup water
2 quarts diced, fresh tomatoes
'A cup chopped onion
2 cloves garlic, chopped
1 cup fresh lemon juice
1 cup cider vinegar
V* cup light-brown sugar
1 tablespoon salt
4 teaspoons paprika
2 teaspoons cayenne
2 tablespoons bottled red hot sauce
Mix mustard and water and let stand until ready to use.
Cook tomatoes, onion, and garlic in a covered saucepan 25
minutes. Rub mixture through a sieve. Discard pulp. Add
mustard and remaining ingredients. Bring to boiling point.
Pour into hot half-pint Jars. Adjust lids. Process in boiling
water bath 10 minutes, counting the time after water reaches
boiling point. Store for future use. To use, heat to boiling point
with 1 tablespoon butter to each 'A pint sauce. Use for barbe
cuing all meats or poultry. Yield: 6 jars, Vi -pint each.
ANSWER—Thanks to Sue McKinsey, Windsor, for send
ing this recipe for a York reader.
APPLE BREAD
3 cups unsifted flour
VA teaspoons baking soda
1 teaspoon salt
'A teaspoon cinnamon
'A teaspoon cloves
'A teaspoon nutmeg
2 cups sugar
VA cups vegetable oil
4 eggs
1 teaspoon vanilla
4 cups peeled and coarsely chopped apples
1 cup chopped walnuts
Topping:
'A cup flour
2 tablespoons granulated sugar
2 tablespoons brown sugar
'A teaspoon cinnamon
'/«cup butter
Combine topping into crumbs and refrigerate while you mix
the bread.
Grease and flour two loaf pans. Stir together flour, baking
soda, salt, and spices. In a separate bowl, beat together until
smooth, sugar, vegetable oil, eggs, and vanilla. Stir in apples
and nuts.
Turn into prepared pan. Sprinkle with topping. Bake in a
preheated 350-degree oven for IVi hours. Cool 10 minutes
and then turn out of pan. Cool completely before slicing.
(Turn to Pegs BB)
Children
Need
Smart
Money
Skills
TUNKHANNOCK (Wyoming
Co.) Whatever the age of your
children, it’s not too early to
teach and encourage them to
spend and save wisely and to be
disciplined about money, Tama
McLeese, author of “Money
Power for Families,” said:
“Children should be taught to
look at saving money as deferred
spending-putting off spending
right now so the money com
pounds into a much larger pot to
fund greater spending.”
Children understand spend
ing: it’s saving that needs some
parental guidance.
Give your child a regular
allowance in denominations that
make it easy to save. A $5
allowance, in $1 bills, makes it
easy to put $1 in savings. Give a
weekly sum at ages five or six.
As your child gets older, increase
the sum to include school
expenses, entertainment,
clothes, etc. A rule of thumb for a
weekly allowance is up to $1 for
each year of age. Earnings need
to be large enough so children
stay interested. Remember, a set
sum goes into savings.
Experts disagree on whether
or not parents should withhold
an allowance as punishment or
tie it in to the chores the child
performed. Some feel
allowances, like a salary, should
be paid consistently so aHehfld
learns to budget, while insisting
a child perform chores as a
member of the family. Mt
because he or she will
And when there is a need
cipline, take away other
leges, not the allowance.
The other viewpoint of tying
allowances to completed tasks
has a number of supporters—no
work, no pay. Payment hinges on
completion of the work. In addi
tion, children are expected to do
other duties as members of the
family. A thank you is the
reward.
Still others give a weekly
sum to young children and a
monthly cash outlay to teens.
The important point to enforce,
is that when the money’s gone,
it’s gone. Parents should not bail
out the spender.
Parents—and offspring
need to discuss the arrangement
that will work best. There’s no
right or wrong way to teach chil
dren about money, as long as the
method is consistent, clear and
workable. Allow children to
learn by mistakes and by suc
cesses. Encourage and praise
rather than criticize.
Before setting the amount of
cash they’ll receive, ask how
much money they’ll spend. A
good time to switch from a week
ly to a monthly allowance is
when children become teen
agers. Increase the allowance so
it covers most of the spending
for clothes, movies, fast food or
other choices. Allow teens to
spend and save while managing
their allowances. Practicing
money management before leav
ing the nest can be an invalu
able lesson.