Newspaper Page Text
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
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
QUESTION Jody Applebee, Pratesburg, N.Y., wants a
recipe that tastes similar to chow chow made at Kitchen Kettle
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
QUESTION Jane Sauble, Manheim, wants a recipe for
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
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
QUESTION G. Sweitzer, Airville, wanted recipes for
using gray hubbard squash.
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,
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
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.
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
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
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
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
(Turn to Page B 9)
(Continued from Page B 6)
2 pounds ground beef, made
into bite-size balls
1 cup ginger ale
1 cup ketchup
4 tablespoons honey
4 tablespoons Worcestershire
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
BEEF AND BLACK
Transfer liquid from 1 package
(IV* to 27i -pounds heat and serve
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
Toppings: sour cream, shredded
Co-Jack cheese, chopped cilantro
sliced great onions, additional
1 pound round tip steak, cut '/• -
to '/« -inch thick
2 teaspoons vegetable oil
1 medium onion, cut into thin
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
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
Makes 4 servings.