Lancaster farming. (Lancaster, Pa., etc.) 1955-current, April 08, 2000, Image 56

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    88-Lancaster Fanning, Saturday, April 8, 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 Igood.eph@lnpnews.com
QUESTION A reader writes that she makes lots of
jams and jellies and would like to purchase Sure Jell fruit
pectin in bulk. Does anyone know a source or if the fruit
pectin is sold under another brand name in bulk.
QUESTION Steven Skramko, Richfield Springs, N.Y.,
would like a recipe to make Shoe Top cookies, which look
like leather used for repairing shoes. He writes the recipe
is from 60 years ago.
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 reci
pe for Italian Riccota Bread, not using yeast.
QUESTION Myrtle Sorge, Sicklerville, 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 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 Thanks to M.R., New Enterprise, for send
ing a recipe using citrus.
Fresh Orange Cookies
1 Vi cups sugar
1 cup butter, softened
1 cup dairy sour cream
2 eggs
% cup orange juice (fresh or frozen)
4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 Vi teaspoon salt
Mix and bake at 375 degrees for 8-11 minutes. Re
move immediately and frost while warm with the following
mixture.
Frosting:
V* cup butter, melted
2 cups confectioners’ sugar
Cook’s
Question
Comer
1 tablespoon orange peel Stlt* Uf}
2-3 tablespoons orange juice.
ANSWER - Thanks to Jennifer McWilliams, SUN EdStCf TrCtttS
Area dairy princess, for sending a recipe for aspara
gus.
Asparagus Cheese Strata
I Vi pounds asparagus pieces
3 tablespoons butter, melted
1 loaf bread
V* cup shredded Cheddar cheese
2 cups fully cooked s ham, cubed
6 eggs
3 cups milk
2 teaspoons dried minced onion
Vi teaspoon salt
V* teaspoon dry mustard
Cook asparagus, drain, butter one side of bread. Place
bread buttered side up in a 13x9-inch pan. Sprinkle with
Vz cup cheese. Layer with asparagus and ham. Cover with
bread. Beat eggs, add milk, onion, salt, and mustard. Pour
over bread. Cover and refrigerate overnight. Bake, uncov
ered, 325 degrees for 50 minutes. Sprinkle with cheese.
Bake 10 minutes until cheese is melted and a knife comes
out clean.
CORRECTION The person who sent in the recipe for
Bohemian Rye Bread printed in the March 18th issue in
advertedly forgot to include water in the ingredients.
Thanks to Doris Johnson for calling this to our attention.
Please make this correction if you clipped the recipe.
Here is the correct recipe.
Bohemian Rye Bread
4Vi to 4 3 /» cups Bohemian rye and wheat flour
Vs cup firmly packed brown sugar
2 teaspoons salt
1 teaspoon caraway seed
2 packages dry yeast
1 cup milk
1 cup water
2 tablespoons butter
Additional butter
Coarse salt
Combine IVi cups flour, sugar, salt, caraway seed, and
yeast in a large mixing bowl. Combine milk, water, and
butter, heat over low temperature to 120-130 degrees or
until liquids are very warm. Gradually add to dry ingredi
ents; beat two minutes at medium speed with electric
mixer, scraping bowl occasionally. Stir in enough flour to
make a stiff dough. Cover; let rise in warm place until
doubled in bulk (45 minutes). Stir down. Place dough in
well-buttered 2Vi-quart round casserole dish. Place on
bottom rack of oven. Bake in preheated 400 degree oven
for 35-40 minutes. Remove from pan and brush with but
ter. Sprinkle with coarse salt and let cool.
ANSWER Ivamae Love, East Waterford, sent in a rec
ipe for muffins that can be made at any time, but she es
pecially likes to make it for Easter. You don’t need to
bake the muffins all at one time, but refrigerate mixture
up to six weeks and use as needed.
15-ounce box raisin bran cereal
1 cup melted shortening
2Vi cups sugar
4 beaten eggs
1 quart buttermilk
5 cups flour
5 teaspoons baking soda
5 teaspoons salt
Mix together cereal, sugar, flour, soda, and salt in a
very large bowl. Add beaten eggs, shortening, and butter
milk; mix well. Fill greased muffin tins three-fourths full.
Bake at 400 degrees 15-20 minutes.
ANSWER Thanks to Eileen, Pitman, for sending this
recipe.
V 2 cup Karo syrup
Vi cup coconut
Topping:
1 Vi cups flour
% cup sugar
1 teaspoon baking powder
Pinch salt
1 teaspoon vanilla
1 egg
1 cup milk
V« cup butter
Prepare two 9-inch unbaked, fluted pie shells. Pour
syrup into pie shells and sprinkle coconut over top. Then,
in a mixing bowl, cream sugar, shortening, and egg.
Add dry ingredients, milk, and vanilla. Stir and mix well.
Pour the batter into the pie shells, over the syrup and co
conut. Bake in preheated oven at 350-375 degrees for 35
to 40 minutes. Instead of cake ingredients, a 18.5-ounce
box of yellow cake mix may be substituted.
ANSWER Thanks to Evamae Love, East Waterford,
for sending a recipe for coconut cream pie.
2 tablespoons butter
V* cup corn starch
Six-Week Muffins
Montgomery Pie
Coconut Cream Pie
(Turn to Page B 9)
(Continued from Page B 6)
Place butter in 13x9x2-inch bak
ing pan. Heat in oven until butter
is melted; remove from oven.
Crush 3Vi cups pretzels in food
processor to yield 1% cups; even
ly sprinkle over butter. Press
lightly. Sprinkle raisins over
pretzels. Sprinkle with chips.
Drizzle sweetened condensed
milk evenly over top. Sprinkle
with coarsely chopped pretzels.
Bake 25 minutes or until lightly
browned. Cool completely in pan
placed on wire rack. Cut into
bars. 36 bars.
EASY ROCKY ROAD
2 cups semi-sweet baking chips
V* cup chocolate syrup
3 cups miniature marshmal
lows
1 cup coarsely chopped pret
zels
Line 8-inch square pan with
foil. In medium saucepan, com
bine chips and syrup. Cook over
low heat, stirring constantly,
until chips are melted and mix
ture is smooth when stirred. In
large bowl, stir together
marshmallows and pretzels; add
chocolate mixture, stirring until
well blended. Spread evenly in
prepared pan. Cover; refriterate
until firm. Cut into squares.
Cover; store in refrigerator. 16
squares.
CHERRY CORDIALS
Vi cup butter
2 Vt cups confectioners’ sugar
1 tablespoon milk
Vi teaspoon vanilla
Ve teaspoon almond extract
About 48 maraschino cherries,
drained
Thoroughly cream butter with
confectioners’ sugar and milk in
-small mixer bowl; blend in vanil
la and almond extract. (If mix
ture is too soft, add extra confec
tioners’ sugar).
Mold just enough around each
cherry to completely cover cher
ry.
Place on wax paper-covered
tray or cookie sheet. Cover loose
ly; chill 3 to 4 hours or overnight.
Remove one-third of centers
from refrigerator 15 minutes be
fore dipping; keep remaining
centers chilled.
Coat one-third of centers at a
time. Coat centers as directed.
Store coated cordials, uncover
ed, at room temperature for
about one week or until centers
become liquid. About four dozen
cordials.
CHOCOLATE CENTERS
Vs cup butter, softened
'A cup heavy or whipping
cream
IVs teaspoons vanilla
3 cups confectioners’ sugar
Vz cup semi-sweet chocolate
chips or mini chips, melted
Combine butter, cream, vanil
la, and one cup confectioners’
sugar in small mixer bowl; beat
until smooth.
Gradually blend in remaining
2 cups confectioners’ sugar and
chocolate.
Chili about one hour or until
mixture is firm enough to handle.
Shape into one-inch bails;
place on wax paper-covered tray
or cookie sheet. Cover loosely;
chill 3 to 4 hours or overnight.
Centers should feel dry to touch
before coating.
Coat centers as directed. About
five dozen centers.