88-L«noster Farming, Saturday, April 29, 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 Lancas
ter 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 an
swers 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 Herman Bean, Easton, writes that he is
78 years old. He remembers his grandmother made mo
lasses cookies when he was a small boy. His mother still
made them at 95 years of age but died 10 years ago and
took the recipe with her. The dough was cut with flower
or boy and girl-shaped cookie cutters. When baked the
cookies were about an inch thick, 4-inches high and 2- or
3-inches wide. They were sort of a grayish color, soft, and
had to be put into a can for a couple of days before eat
ing. Bean said, he believes the cookies are a “Dutch fa
vorite.”
QUESTION Lucy Lowe, Claymont, Del., wants a
recipe for ozark pudding.
QUESTION A reader wants a recipe for the jelly-filled
Archway cookies or one similiar to it. The cookies have a
jelly filling and are very soft.
QUESTION Shirley Schwoerer, Wysox, requests a
recipe for canned pickled sausages or ring bologna.
QUESTION A reader would like to have vanilla or
lemon pudding recipes used to fill doughnuts.
QUESTION Ruth Erb, Beavertown, wants a recipe
called Ann-Margaret’s Favorite Chocolate Cake.
QUESTION Sandy Farmer, Maytown, is looking for an
inexpensive alternative to store-bought chewy granola
bars. She asks if these can be made at home without
being too gooey?
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 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 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 molasses as recipe ingredients.
QUESTION The Early American Steam Engine and
Old Equipment Society is looking for com 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 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 breadsticks.
ANSWER Ralph Nissly, Conestoga, wanted a recipe
to make ketchup relish. Thanks to Alverna Martin for
sending one from her brother-in-law’s Aunt Fannie. Alver
na writes that she uses this regularly in place of ketchup
and it’s everyone’s favorite.
Bring to boil and simmer 45 minutes:
1 gallon tomato chunks
Add and simmer another 30 minutes:
4 large peppers, chopped
4 large onions, chopped
Add spices and simmer 15 minutes more:
2 tablespoons salt
Cook’s
Question
Comer
Fannie Relish
2 cups vinegar, scant
3 cups sugar
1 teaspoon black pepper
1 teaspoon allspice
1 teaspoon cinnamon
1 tablespoon celery seed
1 teaspoon ginger
V 2 teaspoon red pepper
Thicken with corn starch mixed with water. Try % cups
corn starch mixed with 3 /« cup water. Stir together, dis
solving lumps before pouring into tomato mixture. Cook
until thickened. If thicker relish is desired, add more
thickening.
Put into pint jars. Adjust lids. Put into boiling water
bath for 10 minutes.
To peel tomatoes: Boil water in a kettle (if you have a
blancher it works great).
Dunk tomatoes into boiling water for about 30 seconds
and remove. Skins should slip right off. Remove with
slotted spoon if you don’t have a blancher. The water can
be reused even if it hasn’t returned to boiling for the sec
ond batch of tomatoes, just so the water’s scalding.
ANSWER Ruth Lockwood from Pine Bush, NY, want
ed a recipe for homemade liverwurst. Thanks to Marie
Yoas, Sigel, for sending a recipe that her father used. Her
grandparents came from Switzerland and brought this
recipe with them.
Cook heart in a pan by itself. Drain off juice and do not
use.
Cook tongue in a pan by itself and scrape after cooking
well. Throw away this broth also.
Liver is also cooked in a pan by itself and the juice dis
carded.
Head meat and odd meat pieces are cooked in another
pan and this broth is set aside for use later.
After the meats are thoroughly cooked, grind all the
meats together. Add enough of the reserved broth to
make sure the mixture is moist and the texture desired.
Marie’s father always ground a few onions with the
meat to give liverwurst a wonderful flavor.
Mixture can be packed in cake pans and frozen. Cut
out pieces as large as need and vaccum pack while frozen
to prolong life of the liverwurst.
ANSWER N.E.K. of Lebanon wanted a recipe for rice
pudding that tastes like that made by Cozy Shacks and
sold in food stores. Thanks to Annie Kauffman for sending
a recipe.
In a 4-quart heavy saucepan, combine:
2 cups water
1 teaspoon salt
1 teaspoon butter
1 cup River rice
Bring to a boil. Boil for a few minutes, add IVi-2-quarts
milk. Bring to a boil again, turn burner to simmer for
45-60 minutes. Stir occasionally and add more milk if dry
for required consistency.
Beat two eggs and % cup sugar and 1 teaspoon vanilla.
Stir into rice ready to serve. Also delicious cold.
ANSWER Linda Gerberick, York, sent in this recipe in
answer to Sandy Farmer’s request for an alternative to
granola bars. However, this is a granola mix recipe and not
the bar recipe that Sandy wanted. Nonetheless, I’m sure
many readers will enjoy making this recipe.
Honey Nut Granola'
2V2 cups oats, uncooked
% cup brown sugar, firmly packed
V 2 cup chopped nuts
Va cup honey
Vi cup butter, melted
Va cup unprocessed bran or wheat germ
1 teaspoon cinnamon
1 teaspoon vanilla
V 2 cup raisins
Preheat oven to 325 degrees. Combine all ingredients
except raisins. Mix well. Bake in lightly greased 9x13-inch
baking pan for 20-25 minutes, stirring occasionally. Stir in
raisins. Spread mixture onto ungreased cookie sheet.
Cool. Store in cool dry place or refrigerator. Makes about
six cups.
ANSWER Myrtle Sorge, Sicklerville, N.J., is searching
for a recipe to make kidney pudding in casings. No one
sent in the recipe, so if someone has it, please do. In the
meantime, here is one for kidney stew that you might
enjoy.
3 veal kidneys
1 pound beef, cut into strips
1 cup sliced carrots
1 cup sliced onions
1 cup cubed potato
1 cup sliced or button mushrooms
2 tablespoons Worcestershire sauce
1 tablespoon salt
2 tablespoons chopped parsley
Remove skin and fat from kidneys; cover with cold
water; bring slowly to boiling. Drain; cover with boiling
water; cook slowly until tender. Drain; cut in small pieces.
Roll beef strips in flour; brown in hot fat. Add 4 cups
stock from kidneys; cook 30 minutes. Add kidneys, vege
tables, Worcestershire sauce, and salt. Cook 30 minutes.
Add parsley. Thicken, if desired. Serves 6 to 8.
Liverwurst
Rice Pudding
Father’s Kidney Stew
‘Eggstra’
(Continued from Page B 6)
GERMAN FARMERS
BREAKFAST
6 bacon strips, diced
3 large potatoes, peeled,
cooked, cubed
1 small green pepper, diced
2 tablespoons chopped onion
Salt and pepper to taste
Vi cup shredded Cheddar
cheese
6 eggs
V* cup milk
In a skillet over low heat, cook
bacon until crisp; remove to
paper towel. Reserve 2 table
spoons drippings; add potatoes,
green pepper, onion, salt, and
pepper. Cook and stir 6-8 min
utes or until potatoes are golden
brown. Stir in cheese and bacon;
remove mixture to a bowl and
set asid%. Beat eggs and milk;
pour into the same skillet. Cook
and stir gently until eggs are
completely set, about 3 minutes.
Add the potato mixture; cook
until heated through. Yield: 4-6
servings.
Jennifer McWilliams
SUN Area Dairy Princess
EGGS AND MACARONI
1 can cream of chicken soup
1 cup milk
1 cup water
1 cup uncooked macaroni
10-ounce package frozen
mixed vegetables
8 hard cooked eggs, chopped
1 teaspoon parsley flakes
Vz cup grated parmesan
cheese
Heat soup, milk, water, and
macaroni to boiling in 3-quart
pan. Cover and simmer 10 min
utes. Stir in vegetables, eggs, and
parsley. Heat to boiling; reduce
heat. Cover and simmer until
vegetables are tender, 8-10 min
utes. Sprinkle with cheese. 6
servings.
Jennifer McWilliams
SUN Area Dairy Princess
COUNTRY QUICHE
9-inch baked pie shell
1 tablespoon butter
Vi cup chopped celery
Vi cup chopped green pepper
Vi cup chopped onion
Vi cup diced cooked lean ham
or turkey ham
Vi cup shredded Cheddar
cheese
6 eggs
1 cup skim milk
Vi teaspoon salt, optional
Vi teaspoon paprika
Onion slices, separated into
rings, optional
Green onion curls, optional
In small skillet over medium
heat, cook celery, pepper, and
onion in butter until tender but
not brown, about six minutes.
Sprinkle vegetables, ham, and
cheese into pie shell. Beat to
gether eggs, milk, and salt, if de
sired, and paprika until well
blended. Pour over vegetable
mixture.
Bake in preheated 375-degree
oven until knife inserted near
center comes out clean, about 30
to 40 minutes. Let stand S min
utes before serving.
Garnish with onion rings and
onion curls, if desired.
SAUSAGE AND
EGG DELIGHT
1 pound sausage, ham, bacon
or franks
6 slices bread, tom into pieces
VA cups grated cheese
6 eggs, beaten
2 cups milk
Salt and pepper to taste
1 teaspoon dry mustard (op
tional)
Fry or chop meat. Butter
9x13-inch pan. Layer with meat,
bread, and cheese. Beat eggs,
milk, and spices. Pour over mix
ture in pan. Cover and refri
-gerate overnight. Bake
uncovered at 325 degrees for 40-
60 minutes.
Alverna Martin
Wellsboro