88-Lencaster Farming, Saturday, April 1, 2000
If you are looking for a recipe but can’t find it, send your recipe re
quest to Lou Ann Good, Cook’s Question Comer, 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 answers to lgood.eph@lnpnews.com
QUESTION Chris Martin, Benton, wanted to know
how to make dough pockets similiar to “Hot Pockets.”
QUESTION R. Leinbach, East Earl, requests a recipe
for chicken lasagna.
QUESTION Nancy Obenstine, Middletown, wants a
recipe for oyster pie baked with a white sauce.
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 brown
ed 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 ingredi
ents.
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 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 iiverwurst.
QUESTION Shirley Schwoerer, Wysox, wants a recipe
for Italian Riccota Bread, not using yeast.
QUESTION Myrtle Sorge, Sickierviile, N.J., is search
ing for a recipe to make kidney pudding in casings.
1 Va sticks butter
% cup peanut butter
1 tablespoon water
3 tablespoons cocoa
1 teaspoon vanilla
2 cups oatmeal
Mix and refrigerate overnight. Shape into 24 balls and
QUESTION A reader wants a recipe to make chicken ro || in confectioners’ sugar,
chow mein for 50-100 people.
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 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 breadstlcks.
ANSWER Here’s a recipe for All American Combread
from R. Leinbach, East Earl.
All American Combread
2 cups biscuit mix
1 cup butter
1 cup half and half
1 cup yellow corn meal
V 2 teaspoon salt
3 /« cup sugar
2 eggs, slightly beaten
Scald cream with butter; add to a thoroughly mixed dry
ingredients. Mix in eggs. Pour into greased and floured
13X9-inch pan. Bake at 350 degrees for 30 minutes. Allow
to stand several minutes before cutting. Yield 12 servings.
ANSWER Pauline Feldman requested a recipe for
Easter Pie. Here is an entirely different recipe from the 1 CU P wa * er
one printed last week. Thanks to an anonymous reader for ca^e yeas *
sending this one. 6 CU P S sifted - enric^ f £pa fle B 9)
Cook’s
Question
Comer
1 cup ham
Va cup pepperoni
% cup hot sausage
Cut meat into small pieces.
2 boiled eggs, diced
Va cup mozzarella cheese, grated
Va cup parmesan cheese, grated •
Mix meat, eggs, and cheese together. Put in large
9-10-inch unbaked pie shell.
Mix together two beaten eggs and 1 cup ricotta cheese.
Pour over meat, eggs, and cheese in pie shell. Bake at
325 degrees for 45 minutes until golden brown. Serve
warm.
Thanks to Pam Mummert, Glen Rock, for sending an
other version of Easter Pie.
Easter Hunt Pie
1 graham cracker pie crust
8-ounces cream cheese
14-ounces sweetened condensed milk
% cup cold water
1 small box instant vanilla pudding
1 Va cups whipped cream topping (thawed)
16 miniature chocolate candy eggs
In large mixing bowl, beat cream cheese until fluffy;
gradually beat in condensed milk until smooth. Add water
and pudding, mix on low speed, beat until smooth. Gently
stir in whipped topping. Spoon half of filling into pie crust
and top with chocolate Easter egg candy; top with remain
ing filling. Chill three hours. Garnish with coconut and re
maining candy eggs.
ANSWER Jule Ann Harris, Olyphant, requested a rec
ipe for tiramasu. Thanks to Mrs. Clarence Seibert, Freder
icksburg, for sending a recipe.
3 cups pound cake, cubed
2 envelopes Maxwell House Cafe Cappuccino, any
flavor, divided
2 cups cold mUk, divided
8-ounces cream cheese, soft
4-ounces Jell-O instant vanilla pudding and pie filling
2 cups whipped cream topping
Cover bottom of 8-inch square dish with cake cubes.
Dissolve one envelope cappuccino in a half cup milk.
Spinkle over cake.
Beat cream cheese in large bowl with electric mixer,
gradually stir in remaining 1 Vs cups milk until smooth. Add
pudding mix and remaining envelope cappuccino. Beat on
low speed until blended. Stir in whipped cream. Spoon
over cake in square dish.
Refrigerate two hours or until ready to serve. Serves 6.
ANSWER Sandy Truckner, Avonmore, wanted a reci
pe for Eskimo Cookies. Thanks to a reader who sent in a
recipe; however, it contains rolled oats. Sandy had re
quested a recipe without the rolled oats. Here is the one
sent in, but if anyone has another one, please send it.
ANSWER Thanks to Debby Groff, Riegelsville, for
sending a recipe in request to a reader’s for a bread filling
casserole.
Easy Stuffing Casserole
2 cups finely chopped celery
1 medium onion, chopped
Vz cup butter
14-ounce package herb-seasoned cubed stuffing (not
Stove Top)
1 teaspoon leaf sage, crumbled
1 can condensed chicken broth
i Vz cups water
Cook celery and onion in butter until tender but not
brown, about 15 minutes. Combine stuffing and sage in
large bowl. Add celery-onion mixture, chicken broth, and
water. Toss until well mixed. Place in greased 13x9-inch
baking dish. Cover with foil. Bake at 325 degrees for one
hour.
ANSWER For K. Moyer, Summerville, here is a basic
bread recipe with variations sent in by Dorothy Stoms,
Deerfield. N.J.
Easter Pie
Tiramasu
Eskimo Cookies
Breads With Yeast
Asparagus
(Continued from Pago B 6)
1 pound fresh asparagus, cut
into 1-inch pieces
1-V2 teaspoons cornstarch
Hot cooked rice, optional
n a large reseaiable plastic bag
or shallow glass container, com
bine the first four ingredients
Remove Vs cup and set aside. Adc
pork to remaining marinade; sea
bag or cover container, and tun
to coat. Refrigerate for 1 hour.
In a large skillet or wok ovei
medium-high heat, stir-fry half o
the pork in 1 tablespoon oil for 2-1
minutes or until no longer pink
Remove pork with slotted spoon
set aside. Repeat with remaining
pork and oil.
In same skillet, stir-fry the as
paragus for 2-3 minutes or until
crisp-tender. Stir cornstarch
into reserved marinade; add to
skillet. Bring to boil; cook and
stir for 2 minutes or until thick
ened. Return pork to skillet and
heat through. Yield: 4 servings.
Sunny Asparagus Tart
IVz cups all-purpose flour
V 2 teaspoon caraway seeds
V* teaspoon salt
5 tablespoon cold butter
2 tablespoons cold shortening
3 to 5 tablespoons Ice water
FILLING:
1 Vs pounds fresh asparagus
1 package (3 ounces) cream
cheese, softened
1 egg yolk
1 cup whipping cream
3 eggs
Vt teaspoon salt
V< teaspoon white pepper
Vs pound thinly sliced fully
cooked ham, julienned
Vs cup grated parmesan
cheese
In a bowl, combine flour, cara
way, and salt; cut in butter and
shortening until mixture resem
bles coarse crumbs. Sprinkle
with water, 1 tablespoon at a
time. Stir with a fork until dough
can be formed into a bail.
On a floured surface, roll
dough to fit a 10-inch tart pan.
Place dough in pan. Freeze for
10 minutes. Cut the asparagus
into 2 x k inch pieces. Set tips
aside. Cut remaining pieces in
half. Cook all of the asparagus in
a small amount of water until
crisp-tender, about 3 to 4 min
utes. Drain.
In a mixing bowl, combine the
cream cheese and egg yolk.
Gradually add cream (mixture
will be slightly lumpy.) Beat in
eggs, one at a time. Add salt and
peper. Place ham and asparagus
pieces (no tips) over crust; pour
half of the cream cheese mixture
over top. Bake at 425° for 15
minutes. Pour remaining cream
cheese mixture over top. Ar
range asparagus tips on top of
tart; sprinkle with cheese. Bake
at 375° for 40 minutes or until a
knife in near center comes out
clean. Let stand for 15 minutes
before cutting. Yield: 6 - 8 serv
ings