88-Lancaster Farming, Saturday, April 15, 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
Fanning, 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 A reader from Dauphin would like a reci
pe for society pickles, which she heard stay crunchy after
they are canned.
QUESTION Elaine Fyock, Windber, is looking for a
recipe for New England clam chowder, which tastes simi
liar to that served at Ponderosa Retaurant.
QUESTION Linda Fletcher, Walnutport, wants a reci
pe to make summer bologna in the oven.
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 Eari, 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 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 Marilyn Nolt, New Holland, wanted a recipe
for black cherry ice cream. She also wanted to know what
variety of cherries are best to use? Thanks to a Dauphin
reader, who writes that she uses Washington home
canned cherries, but that probably any variety of sweet
cherry could be used. Here is her recipe.
Cherry Ice Cream
2 tablespoons unflavored gelatine
% cup cold water
4 cups milk
2 cups sugar, scant
V 2 teaspoon almond extract
1 cup sweet, dark cherries, halved, pitted
2 cups juice from home-canned cherries
Cook’s
Question
Comer
Soak gelatine in cold water. Set aside. Heat milk to
boiling point. Remove from heat, stir in gelatine, sugar,
and almond flavoring. Stir well. When cool, add cherry
juice, cherries, and cream. Chill in refrigerator five hours
or overnight. Chum about 25 minutes. Makes one gallon.
Note: If you don’t have cherry juice, increase cream to
three cups and almond flavoring to one teaspoon.
ANSWER Sandy Truckner, Avonmore, wanted a reci
pe for Eskimo cookies without rolled oats. Here is one
from Audrey Minns.
No-Bake Caramel Squares
1 cup firmly packed brown sugar
1 egg, well beaten
Vz cup margarine
Va cup milk
Cook over medium heat, stirring frequently, until mix
ture starts to boil. Remove from heat. Cool and add:
1 cup flaked coconut
1 cup pecans, chopped
% cup graham cracker crumbs
1 teaspoon vanilla
Mix well. Line bottom of 13x9x2-inch cake pan with
graham crackers. Cover with the coconut-pecan mixture.
Top with a second layer of graham crackers. Set aside.
Combine:
1 'A cups powdered sugar
2 tablespoons milk
Va teaspoon vanilla
Beat until smooth, spread evenly over second layer of
graham crackers. Sprinkle with 2 tablespoons graham
cracker crumbs. Chill for about two hours: cut into 2-inch
squares.
ANSWER Thanks to Huntingdon County Dairy Prin
cess Ashley Carper for sending an Easter candy recipe.
Krispie Easter Egg
1 stick butter
4 cups confectioners’ sugar
2 cups peanut butter
3 cups rice crispy cereal
1 teaspoon vanilla
Milk chocolate, melted
Mix together all ingredients. Form into shape of eggs.
Chill. Dip in melted coating chocolate.
ANSWER Julie Ann Harris had requested a recipe for
tiramisu. According to the response, there are several dif
ferent recipes. Both require mascarpone, which is a rich
Italian cheese sold in most major supermarkets. Here is a
recipe from G. Minckle.
Tiramisu
24 Italian ladyfingers or Genoise
1 Vz cups expresso, cooled
6 eggs, separated
1 pound mascarpone cheese
3 tablespoons sugar
2 tablespoons marsala
2 tablespoons triple sec
2 tablespoons brandy
1 teaspoon orange extract
8-ounces bittersweet chocolate, chopped
Dip 12 ladyfingers quickly into expresso. Arrange on a
flat serving platter in a row.
Mix the yolks with sugar until pale. Add mascarpone, li
queurs and extract. Stir to mix thoroughly.
Beat whites until stiff, but not dry. Fold whites into
mascarpone mixture. Spread half of mascarpone mixture
on top of ladyfingers. Sprinkle with half the chopped
chocolate. Dip the remaining ladyfingers in remaining ex
presso. Repeat layering with ladyfingers and remaining
mascarpone mixture. Sprinkle with remaining chocolate.
Cover lightly with foil and refrigerate an hour or over
night. Makes 10 to 12 servings.
Note: If American ladyfingers are used, they should be
toasted at 375 degrees for 15 minutes until dry.
Here is another recipe from Sharon Lorenzo, Catawis
sa.
Tiramisu
8-ounces mascarpone cheese
Vs cup granulated sugar
3 tablespoons coffee liquer
1 teaspoon pure vanilla extract
1 Vi cups heavy cream
24 ladyfingers
1 cup strong brewed coffee
3-ounces semisweet chocolate, grated
1 tablespoon confectioners’ sugar
In large bowl, with electric mixer on medium speed,
beat together mascarpone cheese and granulated sugar.
Beat in coffee liqueur and vanilla.
In medium bowl, with mixer on medium speed, beat
cream until stiff peaks form. Fold whipped cream into
mascarpone mixture.
In glass baking dish just large enough to hold half the
ladyfingers in one layer, about 11x7-inches, arrange half
the ladyfingers on the bottom. Sprinkle them with half the
coffee. Spoon half the mascarpone mixture over ladyfing
ers. Sprinkle with half the grated chocolate. Arrange re
maining ladyfingers over mascarpone layer. Sprinkle with
remaining coffee. Spoon remaining mascarpone mixture
on top. Sprinkle with remaining grated chocolate.
Cover and refrigerate at least four hours, preferably
overnight. Sprinkle with confectioners’ sugar before serv-
Spreads With Pizzazz
(Continued from Page B 6)
STRAWBERRY CREAM
CHEESE SPREAD
8-ounces cream cheese, softened
V* cup confectioners’ sugar
Vi teaspoon grated orange peel
V 4 cup sliced strawberries
In small bowl, beat cream
cheese, confectioners’ sugar, and
orange peel until smooth. Beat in
strawberries until well blended.
Store in covered container in re
frigerator up to one week.
Makes IV* cups.
Ashley Carper
Alexandria
HONEY MUSTARD
MAYONNAISE
V* cup mayonnaise
V* cup honey
2 tablespoons Dijon mustard
1 teaspoon prepared horserad
ish
Combine all ingredients; mix
thoroughly. Makes 4 cups.
Serving tip: Spread on sand
wiches with meat filling.
VEGGIE YOGURT
CHEESE SPREAD
'A cup nonfat yogurt cheese
'A cup finely chopped broccoli
2 tablespoons chopped red bell
pepper
1 teaspoon finely chopped red
onion
Vi teaspoon chopped fresh dill
'A teaspoon salt
Dash lemon juice
Combine yogurt cheese, brocco
li, bell pepper, onion, dill, salt and
lemon juice; mix well. Serve as a
spread on bread or crackers.
EASY BREAD SPREAD
8-ounces cream cheese, softened
2 tablespoons mayonaise
Vi packet Italian dressing
1 cucumber, sliced
Mix Italian dressing with may
onnaise. Add cream cheese and
chill several hours or overnight.
Spread on bread slices and top
with cucumber slices.
PEACH BUTTER
18 medium peaches, peeled, pit
ted, cut up
4 cups sugar
Vi teaspoon cinnamon
Vi teaspoon nutmeg
Vi teaspoon vanilla
Vi teaspoon ginger
Put all ingredients in a large
pot. Simmer slowly, stirring often.
Continue for three hours or until
thickened. Put into sterilized glass
half-pint jars. Place in boiling
water bath for 10 minutes. Let cool
and seal.
HONEY BUTTER
'A cup butter
3 tablespoons honey
Mix together until creamy.
Chill.
HERB BUTTER
Vi cup butter, softened
2 teaspoons thyme
1 tablespoon lemon juice
Mix together in food processor
until smooth.
GARLIC BUTTER
'A cup butter, softened
2 tablespoons garlic powder
1 teaspoon parsley
Mix well. Chill.
V