88-Lancaster Farming, Saturday, January 15, 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 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. You may also e-mail questions and answers to igood.eph ® inpnews.com QUESTION —Madeline Van Leuven, Mantua, N.J., wants a recipe to make chocolate covered pretzels. She has dipped crackers and mini Ritz crackers into chocolate and asked if the same chocolate coating could be used or is a special cho colate used for the pretzels. QUESTION—CaroIyn Mack is looking for recipes to make fresh sausage before it goes in the casing. QUESTION —Maria Sninsky, Dover, remembers a choco late cake recipe that appeared in this paper this past summer. The very moist cake contained cocoa and hot water and had won some kind of a prize. Maria lost the recipe and asked if anyone clipped the recipe. 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 of 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 Mary Winters, Elizabethtown, wants a recipe for hot wings or buffalo wings. QUESTION Mrs. Arthur Robbins, West Oneonta, N.Y., wants a good redpefor 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 Riccota Bread, not using yeast. QUESTION— Beverly Findleiz, Holtwood, wants a recipe For pumpkin delight, a delicious dessert served at Hose’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—MyrtIe 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 specially 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 that was 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, and cream cheese. Cook’s Question Comar 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. 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. ANSWER Here are two beef recipes from Pennsylvania Honey Queen Renee Blatt. Honey Joes ’/« cup chopped onions V* cup chopped celery Va cup grated carrots 2 tablespoons vegetable oil 1 pound ground beef Vt cup tomato paste % cup honey 3 tablespoons water 1 tablespoon vinegar 2 teaspoon Worchestershire sauce VA teaspoon chili powder Salt and pepper to taste In a large pan over medium heat, saute onions, celery, and carrots in oil until soft. Stir in ground beef, cook five minutes, stirring frequently, until beef is browned and crumbly. Stir in remaining ingredients, except seasonings. Simmer, covered, three to five minutes. Season to taste with salt and pepper. Divide mixture evenly between hamburger buns and serve. Makes 4 servings. Texas-Style Honey Barbecue Rub 4 boneless beef top sirloin steak (4-ounces each) % cup honey 4 cloves garlic, minced 2 teaspoons salt 2 teaspoons medium grind black pepper 2 teaspoons ground mustard 2 teaspoons chili powder Rub each steak with one tablespoon honey. Combine remaining ingredients and rub onto steaks. Let stand 20 to 30 minutes. Barbecue or broil to desired degree of doneness. ANSWER Cindy Stahl, Elm, wanted a recipe for a crunchy cookie ball that has been rolled in powdered sugar and has a chocolate kiss candy hidden inside. Thanks to Judy van derWal, Bloomsbury, N.J., for sending this recipe. Lemon Kiss Cookies IV4 cups butter V* cups sugar 1 tablespoon lemon extract or orange 2% cups flour 11/*I 1 /* cups finely chopped almonds, optional 13-ounce package chocolate candy kisses Powdered sugar OR Vt cup semi-sweet chocolate chips 1 tablespoon shortening In large bowl, beat butter, sugar, and lemon extract until light and fluffy. Add flour and almonds. Beat at low speed until well-blended. Cover, refrigerate one hourfor easier handling. Heat oven to 350 degrees. Shape scant tablespoon dough around every candy kiss, covering completely. Roll in hands to form ball. Race on ungreased cookie sheets. Bake for 8-12 minutes or until set and bottom edges are light golden brown. Cool one minute, remove from cookie sheets. Cool completely. Roll in powdered sugar. Optional: In small saucepan over low heat, melt chocolate chips and shortening, stirring until smooth. Drizzle over each cookie. Thanks to Mrs. Daniel Yoder, Lewistown, and Madeline t/an Leuven, Mantua, N.J., for sending in similiar recipes sxcept one was called “Secret Kiss” and the “Christmas Kiss.” Christmas Kiss Cookies 1 cup soft butter 1 teaspoon vanilla 2 cups flour Vz cup sugar 1 cup chopped nuts Powdered sugar Candy kisses Cream butter, sugar, and vanilla until fluffy. Add flour and nuts. Chill dough. Heat oven to 375 degrees. Using 1 tablespoon dough, shape it around a chocolate kiss and roll into a ball. Place on ungreased cookie sheet Bake 12 minutes or until set but not brown. While still warm, roll in tightly covered container. {Turn to Page B 8) Soup’s (Continued from Page B 7) SPICY PINTO BEAN SOUP 8 ounces bulk pork sausage 1 cup chopped onion 'A cup chopped red pepper ‘/j cup chopped celery 3 to 4 tablespoons finely chopped jalapeno pepper 6 cups condensed chicken broth 2 15-ounce cans pinto beans, rinsed and drained 16-ounces canned tomatoes 1 teaspoon chili powder 'A teaspoon cumin ‘A teaspoon pepper 8 ounces sharp cheddar cheese, cubed sour cream tortilla chips Cook pork sausage, onion, pep pers, and celery in 4-quart Dutch oven until sausage is brown and crumbly and vegetables are tender, about 10 minutes. Drain off excess fat Stir in broth, pinto beans, tomatoes plus juice and season ings. Break tomatoes apart Bring to a boil, stirring frequently. Lower heat; simmer, covered, IS minutes. To serve, put approximately 1 ounce of cheese cubes in bottom of each soup bowl. Pour I'A cups hot soup over cheese in each bowl. Garnish with a dollop of sour cream and a few tortilla chips. Serve immediately. ITALIAN CUPBOARD SOUP 2 boneless top loin pork chops, cubed IS-ounces canned chopped tomatoes, undrained 29-ounces canned chicken broth 2 tablespoons dried minced onion 15-ounce can cannellini or great northern beans, drained 8-ounces fresh spinach leaves, tom Serves 4. In a deep saucepan, brown the pork in a little oil; add all ingre dients except spinach; bring to a boil, lower heat and simmer for 15 minutes; stir in tom spinach and cook for 2 minutes more. Top servings with grated panne san or romano cheese. Beef Council BROCCOLI-CHEDDAR SOUP 3 cups broccoli, diced 'A cup butter 1 cup chopped onions 1 teaspoon minced garlic 2 tablespoons flour 2 cups half and half 3 cups chicken broth ’/«pound grated sharp cheddar cheese 'h teaspoon nutmeg 3 /« teaspoon salt 'h teaspoon pepper 2 tablespoons Dijon mustard Cook broccoli in boiling water, refresh under cold water, drain and put aside. Melt butter in a large saucepan, add onions, cook until tender. Add garlic and cook for a short time. Add the flour, cook and stir for a few minutes. While whisking hard, add the half and half and the chicken broth. King the mixture to a boil. Reduce to simmer and stir in the cheese. Add the seasonings and mustard. Low er the heat, to be sure the soup doesn’t boil again or it may curdle. Add the broccoli and heat die soup through. Serve with additional shredded cheese. Makes 2 quarts. M. Korenstein Bensalem n
Significant historical Pennsylvania newspapers