•ag e B—Farm and Home Section, Lancaster Farming, Saturday, March 18, 2000
Pi
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 Lan
caster 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 answ
ers 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@lnpnew
s.com
QUESTION N.E.K. of Lebanon wants a recipe for
rice pudding that tastes like that made by Cozy Shacks
and sold in food stores. She writes that it is so good,
and her grandchildren love it.
QUESTION Marie Cockeril wants a recipe for
browned creamed dried beef with complete instructions
for making it.
QUESTION Mary Templon, Suitland, Md., wants a
recipe for California Sunflower Bread. She also wants to
know if you can substitute dark for light honey and light
for dark corn syrup or light molasses as recipe ingre
dients.
QUESTION Jule Ann Harris, Olyphant, requests a
recipe for tiramasu.
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 requests good recipes to make
scrapple and sausage. Also, she asks if pork roll is easy
enough for a housewife to make.
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 Pauline Feldman, Chambersburg, wants
a recipe for Easter pie.
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 A reader wanted a recipe to make bread fil
ling in a casserole dish. Thanks to Belinda Myers, Dal
lastown, for sending the recipe her family loves.
Bread Filling
1 large square loaf bread, cubed
V 2 cup diced celery
V« cup diced onion
V 2 cup butter
2 eggs
I V4 cups milk
Salt and pepper to taste
Fresh parsley, if desired
Saute onion and celery in small saucepan over medi
um heat until softened with butter.
Place cubed bread into large bowl. Sprinkle with salt
and pepper, tossing gradually.
Beat eggs and milk into small bowl until mixed well.
Cook’s
Question
Comer
Place saute mixture over bread. Toss with a fork. Add
milk mixture. Moisten well, but do not make too wet.
Place into a greased casserole dish. (I usually drizzle
chicken stock over top). Bake in a 350-degree oven for
35-45 minutes or until lightly browned.
ANSWER Doris Vanderlily from Ottsville wanted a
recipe for salt bread that is made in a bread machine.
Here’s one from Teresa Wright, for regular bread mak
ing. Perhaps you can adjust it for machine usuage or if
anyone has a salt-rising bread recipe for bread ma
chines, please send it in.
Minnesota Centennial Salt-Rising Bread
1 cup milk
2 tablespoons sugar
1 cup lukewarm water
1 teaspoon melted butter
2 tablespoons corn meal
2 teaspoons salt
5 cups presifted flour, more or less
Scald milk. Cool to lukewarm. Turn into large mixing
bowl. Stir in cornmeal, 1 tablespoon sugar, and 1 teas
poon salt. Cover; place mixing bowl in large pan of hot
water. Let stand 6-7 hours until signs of fermentation,
or bubbles, appear. Add remaining sugar and salt,
water, and 2 cups flour. Beat thoroughly. Cover. Let rise
for 2-3 hours, or until doubles in blulk and is very light.
Then, gradually add remaining flour to batter, mixing
we..
Add more flour, if necessary, so dough is stiff enough
to knead. Turn onto lightly floured board. Knead 10-15
minutes. Shape into two loaves. Place in two greased
9Vz-inch loaf pans.
Brush tops with butter. Cover. Let rise until very light
and more than doubled in size. Preheat oven to 375 de
grees. Bake in preheated oven for 10 minutes. Reduce
temperature to 350 degrees. Bake 25-30 minutes long
er.
ANSWER Eileen from Pitman wanted a recipe to
make Montgomery pie. Thanks to Ruth Aument, Peach
Bottom, for sending a recipe.
Montgomery Pie
Four unbaked 9-inch pie crusts
Wet bottom:
1 cup sugar
1 cup King syrup molasses
2 tablespoons flour
2 cups water .
Boil together ingredients until clear. Add grated rinds
of two lemons; set aside.
Batter:
Vi cup vegetable shortening
2 eggs
3 cups cake flour
1 tablespoon baking soda
1 cup whole milk
2 cups sugar
Mix together ingredients like a cake batter.
Spread one tablespoon batter over bottom of each pie
shell to prevent pastry from getting soggy. Evenly divide
we bottom liquid among the four pie plates and drop
batter onto liquid. Bake at 425 degrees for 15 minutes.
Reduce temperature to 350 degrees and bake an addi
tional 20 minutes.
ANSWER Thanks to Ruth Aument, Peach Bottom,
for sending this recipe for K. Moyer, Summerville.
Cracked Wheat Bread
4 3 /4-5 3 /« cups unsifted all-purpose flour
3 tablespoons sugar
4 teaspoons salt
2 packages active dry yeast
1 Vi cups water
Va cup milk
3 tablespoons butter
1 cup cracked wheat
Mix two cups flour, sugar, salt, and yeast In large mix
ing bowl, set aside. Combine water, milk, and butter in a
saucepan; heat over low heat until liquids are warm.
Gradually add liquids to dry ingredients; beat two mi
nutes at medium speed of electric mixer, scraping bowl
occasionally. Add cracked wheat, beat at high speed
two more minutes. Stir in enough additional flour to
make a soft dough.
Knead dough on a lightly floured board until smooth
and elastic.
Place dough in a greased bowl, turning to grease top;
cover and let rise in warm place until doubled (about
one hour).
Punch down, turn out onto lightly floured board.
Cover and let rest on board for 15 minutes, shape Into
two loaves. Place in greased loaf pans; cover and let
rise in a warm place another hour. Bake in preheated
400-degree oven for 30 minutes or until done. Remove
from pans and cool on wire racks.
ANSWER Chrissy Diehl from Woodbine, Md., want
ed the recipe for kettle popcorn, the kind cooked in
large black kettles at fairs in Maryland and Pennsylva
nia. Hope this is the one you wanted, if not, let us know.
This is from Belinda Myers who guarantee it tastes
great.
(Turn to Page 9)
Bread
(Continued from Page 2)
QUICK CHEESE
AND PEPPER BREAD
2 cups all-purpose flour
4-ounces shredded cheddar
cheese
1 teaspoon sugar
Vi teaspoon baking powder
Vi teaspoon baking soda
Vi teaspoon salt
Vi teaspoon coarsely ground
pepper
1 cup buttermilk
Vi cup butter, melted
2 eggs
Heat oven to 350 degrees.
Grease bottom of 9X5- or BX4-
inch loaf pan. Lightly spoon
flour into measuring cup; level
off. In medium bowl, combine
flour, cheese, sugar, baking
powder, baking soda, salt and
pepper; mix well. In small bowl,
combine buttermilk, butter, and
eggs; blend well. Add to dry
ingredients, stirring just until
dry ingredients are moistened.
Pour into greased pan. Bake at
350 degrees for 35-45 minutes or
until toothpick inserted in
center comes out clean. Cool in
pan 15 minutes; remove. Cool
completely on wire rack. Wrap;
store in refrigerator. Makes one
loaf with 16 slices.
Ashley Carper
Huntingdon Co. Dairy Princess
CRANBERRY APPLE BREAD
2 cups peeled, chopped apples
3 A cup sugar
2 tablespoons vegetable oil
1 egg, beaten
Wi cups flour
V/i teaspoon baking powder
Vi teaspoon baking soda
1 teaspoon cinnamon
1 cup cranberries, fresh and
whole
'A cup chopped walnuts
Measure and wash cranber
ries. Combine apples, sugar, and
oil in a mixing bowl. Add eggs,
stirring well. Combine dry
ingredients and add to apple
mixture.
Gently stir together all
ingredients just until moist
(batter will very stiff)- Stir in
cranberries and nuts.
Pour into a sprayed
8 1 /2X4‘/2X2-inch loaf pan. Bake
at 350-degrees for one hour or
until done. (Test after 50 min
utes).
Contributor writes, “This
recipe is so good and freezes
well.”
CHOCOLATE CHIP
MUFFINS
2 cups flour
V 2 cup sugar
I tablespoon baking powder
Vi teaspoon salt
legg
Vt, cup milk
Vi cup vegetable oil
3 A cup miniature semi-sweet
chocolate chips
In large bowl, combine the
first four ingredients. In small
bowl, beat egg, milk, and oil. Stir
into dry ingredients just until
moistened.
Fold in chocolate chips.
Fill greased or paper-lined
muffin cups three-fourths full.
Bake at 400 degrees for 18-20
minutes or until a toothpick
comes out clean. Cool for five
minutes before removing to wire
rack. Yields 1 dozen.
(Turn to Page 9)
Pat Elligison
Millers, MD
Helen Murray
Jersey Shore