88-Lancaster Farming, Saturday, January 8, 2000 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 SASE. 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. You may also e-maii questions and answers to lgood.ephOinpnews.com ATTENTION The American Dairy Association/Dairy Council Middle Atlantic is looking for dairy farm familes to sub mit recipes for a new brochure to use in promotion. The recipes should include at least two dairy ingredients. All the entries will be printed in an upcoming issue eft Lancaster Farm ing. Nutritionists from ADA/DC will select the winning entries. Winners will receive ‘got milk?' prizes and have their recipes featured in the new brochure. Send your recipe with your name, address, and the number of cows on your farm to Kris ten Campbell, American Dairy Association, 325 Chestnut St., Suite 600, Philadelphia, PA 19106. For more information, call Kristen Campbell at 1-800-220-6586. QUESTION Lynda Bell, Lincoln University, lost the recipe horseradish jelly. Anyone able to send one? QUESTION —» Mary Winters, Elizabethtown, wants a recipe for hot wings or buffalo wings. QUESTION — Mrs. Arthur Robbins, WestOneonta, N.Y., wants a good recipe for penuche fudge. Her husband’s grand mother made a wonderful fudge that was sugary but not hard. QUESTION Shirley Schwoerer, Wysox, wants a recipe for Italian Riocota Bread, not using yeast. QUESTION Beverly Findleiz, Holtwood, wants a recipe for pumpkin delight, a delicious dessert served at boss's dessert bar. QUESTION Jody Applebee, Pratesburg, N.Y., wants a recipe that tastes similar to chow chow made at Kitchen Kettle Village. QUESTION Jody Applebee, Pratesburg, N.Y., wants a recipe her mom used to make. It is a sticky bun that has orange Tang as one of the ingredients. QUESTION — Myrtle Sorge, Sicklerville, N.J., is searching for a recipe to make kidney pudding in casings. QUESTION Trina Boitnott, Boones Mill, Va., wants a recipe for pecan jelly and other nut-flavored jellies. She tasted pecan jelly in a specialty shop in Virgina. The jelly tasted exactly like pecan pie in a jar. QUESTION —Sandy Truckner, Avonmore, is looking for a recipe that had been printed in a children's cookbook thatwas popular in the late 1950 s or early 19605, where she lived in northeast Ohio. Called Eskimo Cookies, the no bake choco late cookie did not contain rolled oats. QUESTION C. Savare, Neshanic Station, N.J., wants a recipe for potato salad with an oil and vinegar dressing, and does not contain eggs or mayonnaise. QUESTION Nancy Melinain, Dunstable, Mass., wants the recipe for pumpkin fudge that tastes like that sold at Green Dragon. QUESTION Jane Sauble, Manheim, wants a recipe for Moravian pie. QUESTION Janet Weisner, Kempton, wants recipes to make yeast breads in the following flavors: strawberry, blueberry, apple cinnamon, cheese, and cream cheese. QUESTION Norma Eckard, Gettysburg, wants a recipe for dietetic peanut butter balls and other sugar-free candy recipes. 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 G. Sweitzer, Airville, wanted recipes for using gray hubbard squash. Cook’s Question Comer QUESTION Lydia Murphy-Althouse wrote that she is a new wife in Berks County and a new subscriber to this paper. She needs good-tasting bear recipes. 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 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. ANSWER Here are some recipes from Bob Rumer, Jenkintown. Pineapple Pie 14-ounce sweetened condensed milk 'h cup lemon juice 20-ounce crushed pineapple, drained 8-ounces frozen whipped topping, thawed 1 large graham cracker crust Combine condensed milk and lemon juice. Stir well. Fold in pineapple and whipped topping. Spoon mix into crust and chill before serving. 1 cream cheese pie pastry made with the following: 3-ounces cream cheese '/z cup butter 2 tablespoons milk 2 cups plus 2 tablespoons flour Beat cheese and butter until blended, beat in milk, add flour in thirds, mixing well, form into ball and chill for one hour. Combine the following filling ingredients in a mixing bowl, and beat until smooth. IVt cups mashed cooked carrots 3 large eggs IK cups light cream K cup firmly packed brown sugar K cup granulated sugar Vt teaspoon salt Grated rind of 1 small orange 1 teaspoon cinnamon 1 teaspoon ginger 'A teaspoon nutmeg % teaspoon cloves Pour filling into pie crust and bake until a knife inserted in center comes out dean, about one hour. Cool pie on wire rack and chill before serving. Orange glaze: Melt V* cup fine-cut Seville orange marmalade in a small heavy saucepan over low heat. Spread marmalade over the surface of cooled pie and allow to cool before chilling the pie. ANSWER Eva Marie Poliquin, Alburtis, wanted recipes to can spaghetti with meatballs, sausage, meats, soups, and chili. Thanks to an anonymous reader for sending several recipes. Fresh sausage, raw or lightly browned Pack Into jars, leaving one-inch headspace Gravy may be added; however, enough fat for gravy will cook out the sausage during processing. Adjust caps. Pro cess pints 75 minutes or quarts 90 minutes at 10 pounds pressure. Canned Meatballs 15 pounds ground beef 6 to 8 tablespoons salt 4 cups oatmeal or cracker crumbs 1 teaspoon pepper 1 small onion, chopped 2 cups tomato juice % teaspoon liquid smoke per quart Mix together ingredients. Roll into balls of desired size. Put into jars and fill with broth. Process Vh hours at 10 pounds pressure. Broth can be made by adding 1 teaspoon instant beef bouil lon to 8-ounces boiling water. Country Vegetable Soup 3 cups beef stock 3 cups peeled, cored, chopped tomatoes 2 cups peeled, cubed potatoes, about 2 medium 2 cups sliced carrots 2 cups corn 1 cup chopped onion Va cup diced celery Combine all ingredients in a large saucepan. Boil 5 minutes. Pour hot into hot jars, leaving 1-inch headspace. Remove bubbles with non-metallic spoon or spatula. Adjust caps* Process 55 minutes at 10 pounds pressure. Yield: about 6 pints. For more canning recipes, write for a “Ball Blue Book”: Con sumer Affairs Department, P.O. Box 2729, Muncie, IN 47307-0729 Carrot Pie Canned Sausage (Turn to Page B 9) Beef Revives (Continued from Page B 6) TANGY-SWEET MEATBALLS 2 pounds ground beef, made into bite-size balls 1 cup ginger ale 1 cup ketchup 4 tablespoons honey 4 tablespoons Worcestershire suace 4 tablespoons vinegar Brown meatbals on cookie sheet at 350 degrees, shaking gaily to cook all sides (20-30 minutes), and drain. Combine remaining ingre dients in large saucepan; Place meatballs in sauce and simmer one hour. Serve warm with toothpicks as an appetizer. Bite-size hot dog pieces may also be placed into sim mering sauce. BEEF AND BLACK BEAN BURRTTOS Transfer liquid from 1 package (IV* to 27i -pounds heat and serve beef) Heat and serve beef pot toast to medium saucepan. Cut pot toast crosswise into 4 pieces; shred with two forks. Add beef, % cup canned black beans (rinsed and drained) and % cup prepared salsa to liquid in pan. Heat over medium heat until hot; stir occasionally. Place beef mixture in flour tortillas; add toppings,* as desired. Makes 8 servings. Toppings: sour cream, shredded Co-Jack cheese, chopped cilantro sliced great onions, additional salsa. 15 MINUTE BEEF BARBEQUE 1 pound round tip steak, cut '/• - to '/« -inch thick 2 teaspoons vegetable oil 1 medium onion, cut into thin wedges V« cup prepared barbecue sauce 4 split crusty rolls Stack beef steaks; cut length wise in half and then crosswise into 1-inch wide strips. Set aside. In large nonstick skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 3 minutes or until lightly browned. Remove from skillet; keep warm. In same skillet, add ground beef (half at a time) and stir-fiy one minute or until outside surface is no longer pink (do not overcook). Stir in onion and barbecue sauce;- heat through, stirring occasionally. Spoon equal amount of beef mixture on bottom half of each roll; close with top half of roll. Makes 4 servings. CHEESE STEAK PIZZA 1 pound ground beef 1 small onion, thinly sliced, separated into rings 1 small green or red bell pepper, cut into strips 16-ounce Italian breed shell (about 12-inches in diameter) 2 cups shredded mozzarella cheese Heat oven to 400 degrees. In large skillet, brown beef over medium heat 6 minutes. Add bell pepper and onion; cook 3 to 4 minutes or until beef is no longer pink and vegetables are crisp tender. Season with 3 /« teaspoon salt and ‘/j teaspoon pepper. Place bread shell on baking sheet. Remove beef and vegetables from skillet with slotted spoon; arrange on top of bread shell. Sprinkle with cheese. Bake in 400 degree oven 8 to 10 minutes or until cheese is melted; cut into 8 wedges. Makes 4 servings.
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