88-Lancaster Fanning, Saturday, May 20, 2000 If you are looking for a recipe but can’t find it, send your recipe request 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. Check your recipe to make sure you copy the right amounts and complete instructions for making the recipe. Sometimes we receive numerous answers to the same re quest, 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 Brian Bates, Leesport, wants a recipe for Black Diamond Steak. QUESTION Lois Hughes, Portage, wants a recipe for the cookie/brownie ingredients placed in a quart canning jar and that resemble sand art. QUESTION Maria Dalrymple, Shinglehouse, writes that a deceased aunt used to make a fabulous strawberry pie. Unfortunately the recipe was never given to the fam ily in written form, and they miss it every strawberry sea son. The pie was called President Dwight David Eisen hower’s Favorite Strawberry Pie. Any readers have a copy to send? QUESTION Cindy Stahl has Alpine dairy goats that provide the family with more milk than needed. She would like recipes for milk-based recipes other than pud dings, ice cream, cheese, butter, and milk soap. Non dessert recipes would be most appreciated. 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 eating. Bean said, he believes the cookies are a “Dutch favorite.” 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 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 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 slmlliar to "Hot Pockets.” QUESTION The Early American Steam Engine and Old Equipment Society is looking for com meal recipes. They want to provide a com meal recipe brochure to those who buy the stone mill-ground com 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 iff it’s possible to make puffed wheat or puffed rice without much financial investment. ANSWER A reader requested a recipe for jelly-filled Extraordinary Veggies Make Ckreat (krill Mates Vegetable Preparation Bell Peppeis Corn Mushiooms New Potatoes Onions Plum/Roma Tomatoes Wash and cut into halves lengthwise Zucchini Cook* Question Corner Remove stems Quarter and cut into 1-inch wide strips. Remove husks and wash. Brush with melted margarine. Wrap in foil. 20 minutes Clean and cut into halves Rinse and cut into wedges Precook until tender (miciowave 01 boil). 5 minutes Peel and cut ciosswise in 1/2-mch slices Wash and cut lengthwise, l/2-mch thick cookies. Here is a different recipe than the one printed last week. Thanks to Sandy Martin, Denver, for sending the recipe. Jelly-Center Cookies I V2 cups brown sugar 1 cup butter 2 eggs 3% cups flour 1 teaspoon cream of tartar Pinch salt 1 teaspoon vanilla extract 1 teaspoon baking soda Cream butter and sugar. Add eggs. Blend in dry ingre dients. Add vanilla. Roll dough into balls. Roll balls in granulated sugar. Make hole in middle and add any flavor jelly desired. Bake at 350 degrees about 10 minutes. Do not overbake. ANSWER Pa. State Dairy Princess Lori Conelly sent in this recipe that she recommends as a great summer salad. Strawberry Pretzel Salad 2 cups coarsely crushed pretzels 3 teaspoons sugar % cup butter, melted Mix together and press into 9x13-inch pan. Bake at 400 degrees for 8 minutes. Do not overbake. Combine the following: 8- cream cheese, softened 1 cup sugar 9- real whipped cream Mix together cream cheese and sugar. Stir in whipped cream. Spread into cooled pretzel mixture. Refrigerate. Combine the following: 1 large package strawberry Jell-0 2 cups boiling water 2 (10-ounce) packages frozen strawberries with juice Dissolve Jell-O; stir in strawberries. Put in refrigerator until starting to gel. Spread over cream cheese mixture. Refrigerate. ANSWER Thanks to Noreen Rouse, Sullivan County dairy princess, for sending these recipes to use with gar den greens. Vz cup butter 2 large shallots, minced 2 large cloved garlic, minced 4 cups Va-inch rye bread cubes V* cup grated Romano cheese Preheat oven to 400 degrees. Melt butter in small skil let. Saute shallots and garlic until tender about 5 min utes. Toss bread cubes, cheese, and butter mixture until bread is well coated. Place on baking sheet in single layer. Bake 12 to 15 minutes, stirring occasionally, until bread is crisp. Store in tightly covered container in re frigerator up to two weeks. Serve on salad. Early Lettuce With Lemon Cream Dressing Vs cup dairy sour cream V* cup light cream or half and half 2 tablespoons fresh lemon juice 2 teaspoons coarse ground mustard Vi teaspoon white pepper Vi teaspoon salt Assorted early lettuce: arugula, bibb, watercress, and Belgian endive Combine all ingredients except lettuce; mix well. Re frigerate, covered, 2 to 3 hours to allow flavors to blend. Serve over an assortment of chilled early lettuce. ANSWER Here’s another version of the Ozark pud ding recipe, which had been requested by Lucy Lowe. It’s always amazing to see the many different versions sent for the same recipe. Since we don’t test them, it’s up to our readers to determine the best version. This one is from Fem Freeman, Elliottsburg. 2 eggs 1 cup sugar 1 teaspoon vanilla % cup all-purpose flour 1 tablespoon baking powder Vi teaspoon salt 2 cups chopped apples V 4 cup chopped walnuts Beat eggs, sugar, and vanilla until light and fluffy. Stir dry ingredients together and blend into egg mixture. Fold in apples and nuts. Put in greased and floured 9x9x2-inch baking pan. Bake at 325 degrees for 30-35 minutes. Spoon into dessert dishes, and serve warm with whipped cream. Cheesy Rye Croutons Ozark Pudding Crrili Time 8-10 minutes 7-8 minutes 10 minutes 5 minutes oi until tendei 5-6 minutes Grill It (Continued from Page B 6) 'A cup balsamic vinegar 1 clove finely chopped garlic 1 teaspoon garlic powder 1 teaspoon dried oregano Vi teaspoon salt 'A teaspoon freshly ground pepper Whisk the above ingredients until well mixed. Add: Vi cup olive oil Whisk again and set aside. 1 head garlic Remove outer skin of the gar lic, leaving head intact. Place in aluminum foil and drizzle with 1 tablespoon olive oil. Seal tightly and bake at 450 degrees until soft, about 20-30 minutes. When cool enough to handle, squeeze garlic out of each clove and re serve. 6 cloves finely chopped garlic 3 tablespoons olive oil 1 . tablespoon fresh roughly chopped Saute the above for about three minutes. Be careful not to bum garlic. In a food processor, add the following puree; 2 tablespoons olive oil V* cup marinated sun-dried to matoes Then add: Vi cup shredded fresh basil (minus 1 tablespoon used above) 6 oil-cured black olives, pitted 1 teaspoon capers Puree and set aside. Mix together: Vi cup ricotta cheese with roasted garlic. Mix until fairly smooth. Set aside. Prepare 6-8 portabello mush room caps (about 6-8-ounces each) Heat grill that has been lined with heavy-duty aluminum foil to hot. Prepare the mushrooms. Remove stems and use them for another recipe. With grill side down, slice part of cap off, mak ing sure not to cut into base. Turn mushroom over so that the cup side is up. Set caps aside. In base of mushroom, spread one-sixth of tomato mixture in side each one. Spread in each cap 1 heaping tablespoonful ri cotta mixture. Place cap back on top of filled mushroom and driz zle with the reserved basil-toma to mixture. Place filled caps on grill and close. Cook about 15-20 minutes or until caps are soft when you test with a knife. Serve with balsamic dressing. Lee Laverty Dover, NJ. APPETIZER PIZZAS 1 tablespoon olive oil 1 clove garlic, minced 10-ounce package refrigerated pizza dough 8-ounces pizza sauce 4-ounces Canadian-style bacon 'A cup sliced mushrooms or chopped sweet peppers V* cup sliced green onions Vi cup shredded mozzarella 'A cup Monterey Jack cheese 3 A teaspoon dried oregano Combine olive oil and garlic; set aside. Cut roll of refrigerated dough into quarters. Flatten each quarter into a 5-6-inch cir cle. Brush both sides of the circle with oil mixture. Place dough circles in center of cooking grill. Grill 6 minutes. Transfer circles, grill side up, to a piece of heavy foil. Spread each with some pizza sauce. Top with bacon, mushrooms, and on ions. Sprinkle on cheese and ore gano. Return pizzas on foil to the cooking grill. Grill 7-9 minutes more or until cheese melts and (Turn to Page B 9) basil,
Significant historical Pennsylvania newspapers