88-Lancaster Farming, Saturday, February 19, 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, Ephrata, PA
17522. There’s no need to send an SASE. If we receive an
answer to your question, we will publish it as soon as pos
sible. 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
lgood.eph@lnpnews.com
QUESTION Judy van der Wal e-mailed a request for
chocolate chip muffins.
QUESTION - K. Weiler, Morgantown, wants a bread ma
chine recipe to make yeast potato bread using instant
potato flakes.
QUESTION Chrissy Diehl from Woodbine, Md., is look
ing for the recipe for kettle popcorn, the kind cooked in
large black kettles at fairs in Maryland and Pennsylvania.
QUESTION Holly Hackenberg, Lewistown, is looking
for either a source or a recipe for teaberry candies. They
are about the size of SB’s. The family sugar cookie recipe
just isn’t the same without the teaberry candies folded in
the batter.
QUESTION The Early American Steam Engine and Old
Equipment Society is looking for corn meal recipes. They
want to provide a corn meal recipe brochure to those who
buy the stone mill-ground corn meal from them. Send reci
pes to the society in care of Susan Knaub, EASE&OES,
P.O. Box 652, Red Lion, PA 17356.
QUESTION A reader is looking for a recipe for coconut
custard pie.
QUESTION Ruth Lockwood from Pine Bush, NY, wants
a recipe for homemade liverwurst.
QUESTION Doris Vanderlily from Ottsville would like a
recipe for salt bread that is made in a bread machine.
QUESTION Pauline Feldman, Chambersburg, wants a
recipe for Easter pie.
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 K. Moyer, Summerville, is searching for a
recipe to make cracked wheat bread.
QUESTION Shirley Schwoerer, Wysox, wants a recipe
for Italian Riccota Bread, not using yeast.
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, Sicklerviile, N.J., is search
ing 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 Virginia. 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 chocolate cookie did not contain rolled oats.
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 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 Carol Nunn, New Columbia, wanted a recipe
for banana butter. Thanks to Audrey Minns for sending the
following recipe.
Banana Butter
4 large bananas, ripe and sliced
3 tablespoons lemon juice
IV2 cups sugar
1 teaspoon pumpkin pie spice
Process bananas and lemon juice until smooth; transfer
to saucepan. Stir in sugar and spice; bring to a boil.
Reduce heat and simmer, stirring 15 minutes. Serve on
toast, etc. Store in refrigerator.
Yields 3 cups.
Cook’s
Comer
ANSWER Mrs. Zimmerman, Manheim, wanted reci
pes, hints, and cookbooks that teaches cheese and yogurt
making. She also wanted the name of a mail-order com
pany where she can purchase cultures for cheesemaking.
Thanks to Audrey Minns for recommending the following
mailorder company: New England Cheese Making Supply,
85 Main St., Ashfield, MA or phone (413) 628-3808.
ANSWER Clara Hess, Little Marsh, wanted a recipe for
Greek basic white bread. Thanks to Audrey Minns for
sending a recipe.
I V* pounds unbleached white flour
4 teaspoons instant yeast
2 teaspoons sugar
I V* cups lukewarm water
1 tablespoon oil
2 teaspoons salt
Put flour in bowl. Make a well in the middle. Put the
yeast and the sugar in the well. Pour water over the mix
ture. Mix slightly. Cover and put in warm place for 15 min
utes. Knead, adding the salt and oil to make a smooth
elastic dough. Cover and put in a warm place for another
15 minutes. Knead thoroughly and place on a baking
sheet. Cover and put in a warm place for another 15 min
utes. Put in a cold oven and turn to 375 degrees. Bake 40-
45 minutes until golden brown. Let cool 20 minutes before
slicing.
QUESTION S. Kanady, Mickleton, N.J., wanted a
recipe to make Jewish kosher pickles of green tomatoes.
Thanks to Ed Bibic, Telford, for sending a recipe he has
used more than 20 years. He has modified to orginal
recipe. Bibic writes that cooler temperatures such as in a
cellar or refrigerator produces better pickles than the
warmer room temperatures of summer months. The recipe
works equally well with whole or sliced pickles. Can cut
length-wise, slice or use whole.
Jewish Kosher Pickles
1 quart white vinegar
2 quarts water
V 2 cup kosher or pickling salt
Vs teaspoon powdered alum
1 clove garlic, minced
2 heads dill
1 small red pepper
Grape or cabbage leaf
1 tablespoon whole mustard seed
1 tablespoon pickling spice
1 tablespoon dill seed
Combine vinegar, water, and salt. Bring to a boil. Pour
over other ingredients in one gallon crock or jar. Weight
and cover. Allow one week to 10 days.
ANSWER Here are some more recipes for Kathi
Taylor, Shickshinny. Thanks to Lil Nissley, Paradise; Lois
Crone, and others for sharing recipes.
Arizona Chunky Peanut Butter Pie
1 cup light corn syrup
1 cup sugar
Vs cup chunky peanut butter
3 eggs, slightly beaten
Vs teaspoon vanilla extract
9-inch unbaked pie shell
Combine first five ingredients in mixer bowl. Mix well.
Pour into pie shell. Bake 15 minutes at 400 degrees.
Reduce temperature to 350 degrees and bake 30-35 min
utes or until edges are set. Serves 6.
Peanut Streusel Pie
Vs cup peanut butter
3 A cup confectioners’ sugar
9-inch baked pie shell
Vs cup flour
Vs cup sugar
Vs teaspoon salt
2 cups milk, scalded
3 eggs, separated
2 tablespoons butter
Vs teaspoon vanilla extract
V» teaspoon cream of tartar
Vs cup sugar
1 teaspoon corn starch
Preheat oven to 350 degrees. Combine peanut butter
and confectioners’ sugar in bowl until crumbly. Sprinkle
two-thirds of mixture in the pie shell. Combine flour, half
of the sugar, and salt in double boiler. Stir in milk. Cook
over boiling water until thickened, stirring constantly. Stir
in small amount of hot mixture into egg yolks; stir egg
yolks into hot mixture. Cook for several minutes longer.
Remove from heat. Add butter and vanilla. Pour into pie
shell. Beat egg whites until stiff peaks form. Add cream of
tartar and mixture of half cup sugar and corn starch gradu
ally, beating constantly until very stiff peaks form. Spread
over pie sealing the edge. Sprinkle with remaining peanut
butter mixture. Bake for 10 minutes or until golden.
(turn to Pag* B 9)
Greek Farmers Bread
Recipes
(Continued from Page B 2)
HALIBUT SALAD WRAPS
WITH WALNUT SALSA
1 cup diced tomatoes
Vi cup toasted walnuts
x h cup chopped cucumbers
V* cup chopped olives
\A cup chopped red onion
1 tablespoon lemon juice
1 clove garlic, minced
Vi teaspoon crushed dried ore
gano
1 package classic Greek mari
nade salad mix
12-ounces halibut or cod fil
lets or steaks
Salt and pepper
6 10-inch flour tortillas
For salsa, in medium bowl,
combine tomatoes, walnuts, cu
cumbers, olives, onion, lemon
juice, garlic, and oregano. Cover
and let stand 15-30 minutes to
blend flavors.
Meanwhile, preheat broiler.
Place lettuce mixture from salad
mix into large bowl. Open Greek
marinade packet; measure 1
tablespoon of marinade to small
bowl. Add remaining marinade
to salad bowl.
Arrange fish on a lightly oiled
broiler pan; brush reserved
tablespoon marinade over fish.
Broil 4 inches from heat for 7-10
minutes, or until fish flakes
easily when tested with fork.
Break halibut into bite-sized
flakes; add to salad mixture and
toss gently to combine.
To assemble each wrap, spoon
a cup of salad mixture onto
center of tortilla; top with salsa.
Fold in sides of tortilla over fill
ing; roll up burrito-style. Cut
each wrap crosswise to serve.
Pass remaining salsa.
four.frvit slush
2 cups pineapple juice
V* cup frozen orange juice
concentrate, thawed
1 medium banana
1 cup frozen unsweetened
peach slices
5 cups carbonated water
Lemon-lime carbonated
beverage or ginger ale, chilled
In a blender container, com
bine first four ingredients. Blend
until smooth. Pour into 2-quart
baking dish. Cover; freeze 3 to 5
hours or until firm. To serve, let
stand at room temperature 30
minutes. Scrape surface of mix
ture to form slush. Fill glasses
half full with slush. Add car
bonated beverage.
Makes 10 to 12 servings.
ZESTY STEAMED
CARROTS AND
RED POTATOES
1 pound unpeeled red pota
toes
3 to 4 medium carrots, peeled,
sliced diagonally
2 tablespoons chopped green
onion
2 tableaspoons chopped pars
ley
1 tablespoon butter, melted
1 teaspoon Dijon mustard
Salt, optional
Pepper, to taste
Place a steamer rack in 4-
quart saucepan over one inch
water (water should not touch
bottom of rack). Bring water to
boil. Arrange potato slices in
bottom of steamer. Cover and
steam for 10 minutes. Add
carrot slices; cover and steam
until vegetables are just tender,
about 7 to 10 minutes longer.
Remove vegetables to serving
bowl. Add remaining ingred
ients; toss gently to coat evenly.