88-Lanca*ter Farming, Saturday, January 22, 2000 If you are looking tor a recipe but can’t find it, send your recipe request to Lou Ann Good, Cook’s Question Comer, in care of Lancaster Fanning, 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 9 lnpnews.com QUESTION Kathi Taylor, Shickshinny, would like a recipe for peanut butter pie that does not contain chocolate, but between the peanut butter cream filling and crust is a layer of crunchy crumbs. The crust is pie pastry not graham cracker crumbs. QUESTION —A reader is looking for the recipe for the ulti mate cheese cake. QUESTION Thelma 8011, Harleysville, would like to know how to keep homebaked cookies from becoming hard when serving them on a plate and storing them for later use. QUESTION Mrs. Zimmerman, Manheim, would like recipes to make ice cream cake, which is layered with ice cream and toppings. QUESTION Mrs. Zimmerman, Manheim, would like recipes, hints, and cookbooks that teaches cheese and yogurt making. She also wants the name of a mailorder com pany where she can purchase cultures for cheesemaking. QUESTION K. Moyer, Summerville, is searching for recipes to make cracked wheat bread and for a meringue that gets high. QUESTION K. Moyer, Summerville, wants to know the difference between Sure Jel and Clear Jel, and where Clear Jel can be purchased since she can’t find it in her area. 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 recipe for penuche fudge. Her husband’s grand mother made a wonderful fudge that was sugary but not hard. QUESTION—ShirIey Schwoerer, Wysox, wants a recipe for Italian Riocota Bread, not using yeast. QUESTION Beverly Findleiz, Hoitwood, wants a recipe for pumpkin delight, a delicious dessert served at Hoes’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. Cook’s Question Comer QUESTION—MyrtIe Sorge, Sidderville, 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 jelty 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 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 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 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 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 C. Savare, Neshanic Station, N.J., wanted a recipe for potato salad with an oil and vinegar dressing, and does not contain eggs or mayonnaise. Thanks to Verna Guzel, Canonsburg, for sending a recipe, which she likes to make the day before serving. Slovenian Potato Salad 6 medium potatoes 1 medium onion, sliced thin % cup cider vinegar 3 tablespoons salad oil 'A teaspoon salt ’/• teaspoon pepper Boil potatoes in jackets until cooked. Drain and let stand until cool. Remove skins. Dice into salad bowl. Add salt, pep per, onions, oil, and vinegar. Toss gently and serve. Thanks to Annabelle Calvieno, Roseto, for sending a recipe that she loves to eat warm. Recipe can be adapted to suit your own taste. Italian Potato Salad 4 potatoes, peeled, cooked, and cubed 2 cups string beans, cooked 1 small onion Parsley, salt, and pepper to taste Oil and vinegar to taste Cook potatoes and beans separately seasoned with salt to taste. Combine ingredients and season to taste. Serve warm. Thanks to Patricia Sickler, Shickshinny, for sending a recipe, which she says is great to take to picnics since it requires no refrigeration. French Potato Salad 5-6 potatoes, unpeeled, cooked until tender Salt and pepper 2 tablespoons vinegar 6 tablespoons olive or salad oil 4 tablespoons warm water or white wine 2-3 scallions, chopped 1 tablespoon mixed parsley, chives, chervil, and tarragon, chopped fresh Drain, peel, and slice potatoes thin. Salt and pepper to taste at once. Put vinegar, oil, and water or wine in a Jar and shake well. Pour over potatoes and toes gently. Add scallions and herbs and toes lightly again. Cool but do nor chid. Serves 6. ANSWER Norma Eckard, Gettysburg, wanted a recipe for dietetic peanut butter balls and other sugar-free candy recipes. Thanks to Mrs. Burned Moyer, Manheim, for sending the following recipe. Raisin Peanut Butter Bade Vt cup unsweetened flaked coconut 'A cup raisins Artificial sweetener equivalent to 4 teaspoons sugar 2 tablespoons finely chopped walnuts % cup reduced-fat creamy peanut butter '/« teaspoon coconut extract In a mixing bowl, combine the first four ingredients, beat well. Add peanut butter and extract Refrigerate for 30 minutes or until easy to handle. Shape into % -inch bails. 1 piece equals 39 calories, 24 mg sodium, 0 cholesterol, 4 g carbohydrates, 1 g protein, 2 g fat. Diabetic exchange 1 fat (Turn to Pag* BB) Pizza (Continued from Page B 6) TRIPLE CHEESE PIZZA 10-ounce package refrigerated pizza crust* 1 cup prepared pizza or pasta sauce 1 cup shredded Monterey Jack cheese 1 cup shredded mozzarella cheese 3 tablespoons grated parmesan cheese V> cup thinly sliced mushrooms 2 tablespoons sliced pimien to stuffed green olives, if desired Preheat oven to42S degrees. On buttered 12-inch pizza pan, pat pizza crust into even layer, form ing a ridge around outside edge. Spread pizza sauce on crust. Sprinkle with cheeses, mushrooms, and olives. Bake about 12 minutes or until crust is golden brown and cheese is melted. *0 use any prepared pfcza crust, check packages for baking times as they may vary. Noreen Rouse SuFJvan Co. Dairy Princess LAYERED PASTA PRIMAVERA 4 cloves garlic, minced 1 cup onion, chopped 2 tablespoons olive oil 3 /« pound angel hair pasta '/« cup fresh parsley, chopped 1 '/i teaspoon oregano 1 bunch fresh basil leaves 'lt teaspoon ground pepper 15-ounces ricotta cheese 'h cup grated parmesan cheese 1 egg, beaten slightly 2 dashes hot pepper sauce 4 cups fresh spinached 2 medium tomatoes, sliced 1 cup mushrooms sliced l'/a cups zucchini and yellow ' squash, sliced 8-ounces mozzarella cheese, shredded Preheat ofIHT to* 375 degrees. "* Spray a springform pan with non stick cooking spray and set aside. Cook pqsta according to pack age directions. In a snnll frying pan, heat oil and add garlic and onion until onion is soft. In a medium bowl, add onion, cooked angel hair pasta, hot pep per sauce, ground black pepper, and stir until all items are coated. in separate, small bowl, com bine the ricotta cheese, half the parmesan cheese, egg, parsley, oregano, and basil. Fold into angel hair pasta mixture until blended. Place half the angel hair mixture into prepared springform pan. Sprinkle with half the grated moz zarella cheese. Arrange half the tomato, spinach leaves, zucchini, and mushrooms on top. Add the remaining angle hair mixture. Tup with the rest of the mozzarella and then die remaining vegetables. Sprinkle with remaining puncsan cheese. Cover with foil and bake on a baking sheet for approximate ly 45 minutes. Remove foil and bake about 5-10 mote minutes, until golden brown. Let stand 10 minutes before removing sides of the pan and slic ing into wedges and serving. Patricia Modica
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