88-Lancaster Fanning, Saturday, March 4, 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 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 answ
ers to lgood.eph@lnpnews.com
QUESTION Eileen from Pitman would like a recipe
to make Montgomery pie.
QUESTION Ralph Nissly, Conestoga, wants a recipe
to make ketchup relish.
QUESTION Marilyn Nolt, New Holland, would like a
recipe for black cherry ice cream. What kind of cherries
are best to use?
QUESTION A reader would like a recipe to make
bread filling in a casserole dish.
QUESTION A reader requests good recipes to make
scrapple and sausage. Also, she asks if pork roll is easy
enough for a housewife to make.
QUESTION - Chrissy Diehl from Woodbine, Md., is
looking for the recipe for kettle popcorn, the kind
cooked in large black kettles at fairs in Maryland and
Pennsylvania.
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 recipes to the society in care of Susan
Knaub, EASE&OES, P.O. Box 652, Red Lion, PA 17356.
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 ma
chine.
QUESTION Pauline Feldman, Chambersburg, wants
a recipe for Easter pie.
QUESTION K. Moyer, Summerville, is searching for a
recipe to make cracked wheat bread.
QUESTION Shirley Schwoerer, Wysox, wants a re
cipe for Italian Riccota Bread, not using yeast.
QUESTION Myrtle Sorge, Sicklerville, N.J., is
searching for a recipe to make kidney pudding in cas
ings.
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 cook
book that was popular in the late 1950 s or early 19605,
where she lived in northeast Ohio. Called Eskimo Coo
kies, the no bake chocolate cookie did not contain rolled
oats.
QUESTION A reader wants a recipe to make chick
en 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 finan
cial 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 Julia Hoover, Ephrata, sent in this recipe
for Mrs. Zimmerman, Manheim.
Banana Split Dessert
2 or 3 bananas
1 cup chopped nuts
Graham cracker crust
2 cups confectioners’ sugar
1 teaspoon vanilla
Vi gallon ice cream
1 cup chocolate chips
Vi cup butter
1 Vi cups evaporated milk
1 pint whipped cream
Cover bottom of 11x15-inch pan with graham cracker
crust. Slice bananas on crust. Slice ice cream one-inch
thick. Place over bananas. Melt 1 cup chocolate chips
and V 2 cup butter, add confectioners’ sugar and milk.
Cook until thick. Remove from heat and add vanilla.
Cool, pour over ice cream. Freeze until firm.
Julie writes that this is good with or without the top
ping. Whip cream until stiff. Spread over chbcolate later
and add the remaining crumbs. Store in freezer. Will
keep several weeks in freezer.
Cook’s
Question
Comer
ANSWER - K. Weiler, Morgantown, wanted a bread
machine recipe to make yeast potato bread using ins
tant potato flakes. Thanks to Kim Mellott, Needmore, for
sending a recipe.
Potato Bread
% cup plus 1 tablespoon 80-degree water
2 cups bread flour
Vs cup instant potato flakes
1 tablespoon dry milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon butter, cut into four pieces
1 Vx teaspoons active dry yeast
Add ingredients to bread machine pan in the order
listed. Bake on basic light setting for one-pound loaf.
ANSWER Holly Hackenberg, Lewistown, wanted a
source for teaberry candies. Thanks to S. Fisher, Lewis
town, who writes that in Belleville the candies are avail
able in the bulk food section of Peight’s Country Store
and at A.J. Peachey’s. She uses the teaberry berries in
ice cream and milkshakes. They also are good sprinkled
on applesauce or canned pears.
ANSWER Jody Applebee, Pratesburg, N.Y., wanted
a recipe her mom used to make. It is a sticky bun that
has orange Tang as one of the ingredients. Peg Koser,
Lancaster, sent a recipe that doesn’t include Tang. She
writes that this recipe is her family’s favorite. If anyone
has the recipe using Tang, please send it and we will
print it.
Sticky Buns
2 loaves frozen bread dough, thawed
V 2 cup melted butter
1 cup packed brown sugar
1 large box vanilla pudding (not instant)
2 tablespoons milk
Cinnamon, nuts, and raisins
Grease a 9x13-inch pan. Sprinkle nuts and raisins on
bottom. Take two thawed loaves of bread dough and cut
each loaf into six or seven pieces and place on top of
nuts and raisins.
Make sauce by combining butter, brown sugar, pud
ding, and milk. Spread over bread. Sprinkle cinnamon on
top. Cover with tea towel and let rise 2-3 hours. Bake at
325 degrees for 30-45 minutes. Top should be lightly
browned. Invert pan immediately.
ANSWER Here’s another hint to keep homebaked
cookies from becoming hard. Thanks to E.H. Martin,
New Holland, who writes: Cut an unpeeled apple into
quarters and place on top of plastic wrap covering coo
kies in an airtight container for approximately 24 hours
before serving, if the apples touch any part of the coo
kie, that part will become soggy. For large amount of
cookies, use more cut apples. Phyllis Greer, Gettysburg,
sent in the same idea printed early to put a piece of
bread in with the cookies stored in an airtight container.
The cookies become soft and the bread hard, which can
be used for dried bread crumbs if desired.
ANSWER - E. H. Martin, New Holland, sent another
idea for the person who had trouble with soggy pie
crusts: Place aluminum pie pans on cookie sheet when
baking. This reflects heat.
CORRECTION Jody Applebee had requested a re
cipe for chow chow, which a Paradise reader answered.
She writes the printed recipe, which appeared in the
Feb. sth issue, should have read celery seed not celery
salt.
ANSWER Judy van der Wal requested a recipe for
chocolate chip muffins. Thanks to Lil Nissley, Paradise,
for sending a recipe.
Chocolate Chip Muffins
1 Vi cups flour
% cup sugar
% teaspoon baking soda
3 /« teaspoon baking powder
V* teaspoon salt
1 egg
1 cup sour cream
5 tablespoons butter, melted
1 teaspoon vanilla
1 cup chocolate chips
In a bowl, combine the first five ingredients. In anoth
er bowl, combine egg, sour cream, butter, and vanilla.
Stir into dry ingredients just until moistened. Fold in '
chocolate chips. Fill greased or papered muffin tins
three-fourths full. Bake at 350 degrees for 18-20 mi
nutes or until muffin tests done. Yield: 1 dozen.
Thanks to Dorothy Stoms, Deerfield St., N.J., who
sent in her recipe.
1 egg
2 cups Bisquick baking mix
2 tablespoons vegetable oiL
Vs cup sugar
% cup milk
Vs cup chocolate chips
Vi cup chopped peanuts, optional
Preheat oven to 400 degrees. Beat egg slightly in me
dium bowl; stir in remaining ingredients just until mois
tened. Divide batter evenly among paper baking cups.
Bake until golden brown for 15-18 minutes. Makes 12
muffins.
Sweet Muffins
Healthy
(Continued from Page B 6)
BEEF AND
VEGETABLE MEDLEY
4-6 Vi-ounces long grain wild
rice mix
1 pound boneless beef sirloin
steak, cut into strips
3 A teaspoon salt
Va teaspoon black pepper
1 tablespoon vegetable oil
1 cup red pepper strips
1 cup sliced fresh mushrooms
1 cup sliced zucchini
1 cup sliced yellow squash
Vi cup sliced green onions
1 clove garlic, minced
Prepare rice mix as directed
on package. Season beef with
salt and black pepper; brown in
oil in large skillet over high heat.
Stir in peppers, mushrooms,
zucchini squash, yellow squash,
green onions, and garlic; stir-fry
3 to 4 minutes or until vegetables
are tender crisp. Stir in rice; heat
thoroughly. Makes 4 servings.
CHILI
1 pound extra lean ground
beef
1 cup chopped onion
1 cup chopped Celery
Vi cup chopped peppers
16-ounce can V 8 juice
1 envelope chili seasoning
2 16-ounce cans tomatoes,
chopped, juice included
2 16-ounce cans dark red
kidney beans
V* cup shredded cheddar
cheese
1 cup sour cream
In 4-quart Dutch oven, brown
beef, stir in onion, celery, and
peppers. Reduce heat to simmer
and keep cooking for 15-20 min
utes, stirring frequently.
Add seasoning, V 8 juice, to
matoes, and beans. Simmer for
another half hour.
Serve hot with cheese sprin
kled on top and a dollop of sour
cream in the middle.
AN EXCELLENT SALAD
OF 1623
For the vinaigrette:
2 tablespoons red wine vine
gar
Vi teaspoon sugar
V < cup olive oil
Vs teaspoon EACH: salt and
freshly ground black pepper
For the salad:
8 cups mixed baby lettuce
2 cups baby spinach leaves
1 cup blanched almonds,
coarsely chopped
Vi cup seedless raisins or cur
rants
2 figs, coarsely chopped
2 tablespoons sliced black
olives
1 tablespoon dried capers
Vi cucumber, peeled, sliced
1 orange, peeled, sliced thin
1 lemon, peeled, sliced thin
In a large bowl, whisk to
gether vinegar and sugar. Add
oil in a fine stream, whisking
constantly until mixture is emul
sified. Add salt and pepper. Add
lettuce, spinach, almonds, ra
isins, figs, olives, and capers.
Toss until thoroughly coated.
Decorate with slice of cucumber,
orange and lemon. Makes 6
servings.
WHAT IS A SERVING?
1 medium-size fruit
V* cup 100 percent fruit or
vegetable juice
Vi cup cooked or canned vege
tables or fruit
1 cup raw leafy vegetables
Vi cup cooked dry beans or
peas
V i cup dried fruit
Belly Light
Lebanon