88-Unca>ter Fanning, Saturday, October 30, 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 Jane Sauble, Manheim, wants a recipe for
Moravian pie.
QUESTION Joyce Lambert, Shinglehouse, would like a
recipe for salt rising bread.
QUESTION Esther Lapp, Millersburg, wants good
recipes for canning and freezing.
QUESTION —A reader wants recipes to make sugar-free
jams using fruit juice as a sweetener. She also would like a
source to purchase elderberries or juice.
QUESTION Marie Anderson, Dover, wants a recipe to
make mashed potato candy.
QUESTION Janet Weisner, Kempton, wants recipes to
make yeast breads in the following flavors; strawberry,
blueberry, apple cinnamon, cheese, and cream cheese.
QUESTION Maxine Poole, Nottingham, would like a
recipe to make potato filling for potato stuffing that tastes like
that served at Shady Maple, East Earl.
QUESTION — Dottie Hastings, Manheim, wants scanning
recipe for candied dill pickes, not sweet dill pickles.
QUESTION —Betty Gilroy, N'anjemsy, Md., is looking for a
recipe to make Gingerbread in a Jar.
QUESTION — Lois Ann Martin, Canandaigua, would like a
recipe to make Parmesan Pepper Chicken Wings.
QUESTION Anne Losten, Elkton, Md., would like a
recipe for green tomato jam, which includes green tomatoes,
raspberry Jell-O, sugar and Sure Jell.
QUESTION M. H. would like a custard recipe for use in
filled doughnuts.
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 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 Norma Eckard, Gettysburg, wants a recipe
for dietetic peanut butter balls and other sugar-free candy
recipes.
QUESTION T. Straub, Millville, wants recipes to make
dry soup mixes. She already has one for dry onion soup mix.
QUESTION 0. 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 G. Sweitzer, Airville, wanted recipes for
using gray hubbard squash.
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.
Cook’s
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—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 Fem 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.
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 jnn 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 batterwith 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.
ANSWER R. Molt, Leola, wanted a recipe to make sea
soned bread croutons using homemade bread cubes.
Thanks to Pauline Hess-Fisher, Manheim, for sending a
recipe that she uses often. She usually adds garlic powder
and onion salt, although she didn’t mention the amount I sug
gest adding seasonings according to taste.
Cut sliced bread into Vi -inch cubes. Place a layer onto a
large cookie sheet with sides. Dry in 250 degree oven for
V/t -2 hours, stirring occasionally until light golden brown.
Sprinkle with melted butter. Seasoned salt, herbs or parme
san cheese may be added during the last 30 minutes of bak
ing. Cool. Store in container. Great garnish for soups, salads,
vegetables, and casseroles.
ANSWER—In answer to the question regarding soggy pie
crusts, Fawn Bartleson, Martins Creek, writes that in addition
to baking pies on the lower oven shelf, here are some more
solutions. If the top edges of the pie brown before the bottom
is done, place strips of aluminum foil over the edge of the crust
or at a gourmet cooking shop purchase pre-formed aluminum
strips to do the same job. When baking pie, remove the foil
strips during the last 15 minutes of baking. For custard pie,
pumpkin pies, and similar varieties, bake the crust for 5
minutes before putting the filling in the shell. To avoid exces
sive bubbling of the crust, purchase “metal peas” at a gourmet
cooking shop. After lining the pie plate with crust, lay a sheet
of wax paper over the crust, and place the peas on the wax
paper. Bake for 5 minutes, and pour the peas into a heat
resistant container. Remove the wax paper and fill the shell.
Gloria Sweigart, Manheim, writes that she places a cookie
sheet or pizza pan on the bottom shelf of the oven while pre
heating . When the oven is the proper temperature, set a pie or
pies on top of the pan and the bottom crust will bake quicker.
Note: Many cooks say that ovens do not need to be
heated when baking pies. If you place the pie on the bottom
shelf and turn the thermostat to the proper temperature, the
bottom crust will be exposed to higher temperatures until the
oven reaches the proper temperature. This helps bake the
crust faster.
Bread Croutons
(Turn to Page B 9)
Seafood
(Continued from Page B 6)
CAESAR HALIBUT
2 pounds halibut steaks OR
swordfish, shark, tuna or salmon
'h cup reduced-caloric caesar
salad dressing
18 small romaine lettuce leaves
'/«cup freshly grated Parmesan
cheese
2 tablespoons caesar salad-style
croutons
Place halibut steaks in shallow
dish. Pour salad dressing over
steaks. Cover and refrigerate (me
hour, turning once. Remove steaks
from marinade; set aside.
Coat grill rack with vegetable
cooking spray. Place steaks on
grill 4- to 5-incfaes above medium
hot coals. Grill, brushing with mar
inade and turning once, just until
fish begins to flake when tested
with fork, allowing about 8-10
minutes on each side.
To serve, cut steaks into 6
serving-size pieces. Arrange 3 let
tuce leaves on individual serving
plates; place halibut on lettuce.
Sprinkle each with pannesan and
croutons. Yield: 6 servings.
Nat Fisheries Institute
SCALLOP AND
SHRIMP KABOBS
'A pound sea scallops
'A pound large taw shrimp,
peeled, deveined
3 tablespoons olive oil
3 tablespoons lemon juice
2 large cloves garlic, minced
3 tablespoons minced parsley
'/«teaspoon dried basil, crushed
'A teaspoon pepper
'A pound mushrooms
Pat scallops and shrimp dry.
Combine olive oil, lemon juice,
garlic, parsley, basil, and pepper to
make marinade. Add shellfish and
marinate 30 minutes to one hour,
stirring occasionally. Alternate
scallops, shrimp, and mushrooms
on skewers without crowding.
Brush with marinade. Broil or grill
4-inches from source of heat for 4
minutes. Turn skewers, brush with
marinade and continue to cook
about 3 minutes longer or until
scallops and shrimp are opaque; do
not overcook. Serve with rice pilaf
if desired. Makes 4 servings.
Jersey Fresh
OYSTER SOUP
2 pints oysters with liquor
6 tablespoons butter
4 tablespoons flour
'A cup thinly sliced green onion
tops
3 tablespoons finely dropped
fresh parsley
1 teaspoon salt
V> teaspoon freshly ground
white pepper
Strain oyster liquor into a
medium saucepan. Chop oysters
coarsely. Heat liquor over medium
heat, add chopped oysters and sim
mer for S minutes. Remove oysters
and reserve. Add hot water to the
liquor to make 5 cups.
Melt butter in large saucepan
over medium heat. Add flour gra
dually, stirring constantly until
smooth. Gradually add the hot liq
uid, whisking constantly, and cook
until smooth. Add onions, parsley,
salt and pepper. Simmer IS
minutes. Add reserved oysters and
heat thoroughly. Save immediate
ly. Serves 8.
Pure oyster flavor is what you ’ll
have when you make this rich
soup—no milk or other ingredients
to dilute the flavor. Only green
onions and fresh parsley to
enhance the oyster taste and make
the soup attractive.
Fay Stricklcr
Lebanon Co. Extension