If you are looking for a recipe but can't find it, send your recipe
request to Lou Ann Good, Cook’s Question Corner, 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 It’s canning season, writes C. Alleman,
Hummelstown. She wants recipes for Vidalia onion relish,
pepper cabbage, tomato salsa, and pickled vegetables.
Any helpful hints will be appreciated by Carol, who writes
that she grabs the paper to read “Cook’s Corner” first.
She loves cooking and collects cookbooks and recipes,
which she uses.
QUESTION Judy Ulrich, York, wants the recipe
for Honey Pecan Crunch, a pie that she heard was a win
ner in state Farm Show competition. The pie was shown
on television, and she remembers the pecans were lined
up beautifully across the top of the pie.
QUESTION Pat Schreffler, Pitman, would like easy
and good rice pudding recipes. (Note to Pat: Send your
complete address to receive the news clipping informa
tion you had requested).
QUESTION Shirley Miller, Nazareth, would like to
find a recipe or booklet about potato flour.
QUESTION Lucy Lowe, Claymont, Del., wants a reci
pe to make crisp, buttery, coconut cookies. She writes
that she can’t wait to read this column every week.
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 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 intft a can for a couple of days before
eating. Bean said, he believes the cookies are a “Dutch
favorite.”
QUESTION A Lititz reader is having a houseful of
company for a week. This means lots of meal ideas. She
desperately needs recipes that can be prepared ahead of
time or quick ones to put together at the last minute and
any other helpful hints to remain sane while preparing
food and-entertaining guests.
QUESTION A mother wants ideas and recipes to en
courage her children to eat more vegetables.
QUESTION Summertime brings lots of reunions and
gatherings where participants are asked to bring a hot
and cold dish. Several readers have requested recipes to
take to these events. Send your favorite recipe and any
hints to ease the time crunch working mothers face
when these events are held in the evening.
QUESTION J. Alleman, Hummelstown, is looking
for a foolproof recipe for Montgomery Pie.
QUESTION Shirley Schwoerer, Wysox, requests a
recipe for canned pickled sausages or ring bologna.
QUESTION A reader would like recipes for blueber
ries, raspberries, and other summer fruits.
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 Steven Skramko, Richfield Springs, N.Y.,
would like a recipe to make Shoe Top cookies, which
Cook*
Question
Corner
look like leather used for repairing shoes. He writes the
recipe is from 60 years ago.
ANSWER Father’s Day is on Sunday. That means
many wives and mothers will prepare their husbands’ fa
vorite meals. Most readers write that their husbands pre
fer meat and potato meals with heavy desserts. Perhaps
you want to try some of these recipes from our files.
Don’t forget to check out the dairy contest recipes for
many more flavorful options.
Ozark Pudding
Vs cup presifted flour
I V* teaspoon baking powder
V# teaspoon salt
1 egg
Vz cup chopped apples
Vz cup chopped walnuts
1 teaspoon vanilla
1 cup heavy cream, whipped
V* cup rum
Preheat oven to 325 degrees. Grease one-quart casse
role. On piece of waxed paper, sift together flour, baking
powder, and salt.
In mixing bowl, beat egg and sugar until light and
creamy. Add flour mixture; blend well. Fold in apples,
walnuts, and vanilla. Place into casserole dish.
Bake in preheated oven for 30 minutes. Blend cream
and rum; serve with pudding. Serves 4-6.
Fred and Todd Simon are the fourth and fifth
generation, father and son, and part-owners of Omaha
Steaks. Ask them what America’s favorite cut of beef is,
and they answer in unison, “boneless strip sirloin.” Other
names associated with the name are New York strip,
Kansas City strip, strip or shell steak.
“It’s not Father’s Day at our house without steaks on
the grill,” Todd explains. “Here in the Midwest we often
grill year-round, but when the weather begins to sizzle
you can always bet that so will our grill.” .
The Simons recommend that when choosing a high
quality steak, look for grain-fed beef that has been natu
rally aged and handtrimmed. Here is one of their favorite
ways to prepare steak.
Marinated Grilled Beef And Pepper Salad
12-ounces herb and garlic marinade with lemon juice,
divided usage
2 boneless strip sirloins (8-ounces each)
1 each: red, yellow, and green bell peppers, cored,
halved, and seeded
1 Vz pounds cooked baby red potatoes, quartered
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
Lettuce leaves, optional
In large resealable plastic bag, combine % cup herb
and garlic marinade with steaks; seal bag. Marinate in re
frigerate for at least 30 minutes. Meanwhile, grill pep
pers and potatoes, basting often with V* cup marinade.
When potatoes are lightly charred, remove from grill.
When peppers are tender and charred, remove from grill
and slice into Vi-inch strips. In small bowl, thoroughly
whisk together Vs cup marinade with oil, vinegar, and
sugar; set aside. Remove steaks from bag, discarding
used marinade. Grill steaks to medium-rare, about 5-6
minutes per side. Cool slightly and slice into thin strips.
In large salad bowl, combine beef, vegetables, and dress
ing; toss to mix and coat. Serve slightly warm or chill be
fore serving.
Makes 4 main dish salads. Prep time: 20 minutes. Ma
rinate time: 30 minutes. Grill time: 20-25 minutes.
For those who are interested in grilling meats, remem
ber marinades make meats more tender and add mouth
watering flavor to foods without fat and calories.
Marinades made with real fruit juice such as orange,
lime, papaya, and apple, add flavor and let you savor the
natural flavor of beef, chicken, fish, and vegetables in
stead of camouflaging them with heavy barbecue sauces.
For best results:
• Always marinate food in the refrigerator. For best
marinating results, pierce meat, fish, or chicken with a
fork before marinating. Use about V 2 cup marinade per
pound of food.
• In addition to creating delicious results on the grill,
marinated foods may be broiled, baked, microwaved, or
cooked in a skillet.
• Baste often with additional marinade during cooking
(do not reuse or baste with used marinade.
• Marinating time can be flexible. Marinating foods
longer than 30 minutes can intensity the flavors. Mari
nate foods in the refrigerator for up to 24 hours (after 24
hours, there is not additional flavor gain). Some delicate
foods (such as fish) need short marinating times.
• Timesaving tips for marinating: After purchasing
meat, place in resealable plastic freezer bags with mari
nade. Freeze, then defrost in the refrigerator before
cooking time.
• When pressed for time, shorter marinating times will
work well if you baste often while cooking, but do not
baste food during the last five minutes of cooking time.
USDA Weighs
Protein Diet
NEWARK, Del. Bacon
and eggs for breakfast. Cheese
burgers for lunch. A juicy steak
or heaping plate of ribs for din
ner.
To some, this sounds like a
dieter’s dream. But it may be
more like a nutritional night
mare, says Dr. Sue Snider, Co
operative Extension food and
nutrition specialist at the Uni
versity of Delaware. According
to the latest U.S. Department of
Agriculture dietary guidelines,
the best known way to control
weight is by regular exercise and
eating a balanced diet that also
includes fruits, vegetables and
whole grains.
U.S. Secretary of Agriculture
Dan Glickman announced last
week that the USDA will study
the effectiveness as well as the
possible detrimental conse
quences of the high-protein,
low-carbohydrate diet that is all
the rage again, enjoying a popu
larity last seen in the 19705.
Devotees of these high-pro
tein regimes say they lose
weight quickly and don’t get
hungry in the process.
So what’s not to like?
Plenty, says Snider. For start
ers, much of the initial weight
loss on these diets is often water
loss.
“When you restrict carbohy
drates, you bum glycogen, a
quick energy supply in your
liver,” explains Snider.” As you
bum glycogen, a lot of water is
excreted. So the scale goes
down, but you may have simply
lost water.”
While it’s true that many peo
ple don’t have hunger pangs
while on high-protein, low-car
bohydrate diets, the nutrition
specialist says suppressed appe
tite can be a sign of ketosis, a
condition that can have other,
unpleasant consequences. Keto
sis occurs when carbohydrates
are not available to the body for
energy. Substances called ke
tones build up in the blood,
causing it to become acidic.
“If you notice bad breath,
nausea, irritability, or disorien
tation while following a low
carb diet, blame it on ketosis,”
Snider says. “More serious-side
effects include muscle break
down, dehydration, headaches,
light-headedness and potential
kidney problems.”
But that’s not all that’s wrong
with high-protein regimes. With
most of these diet plans, you’re
getting too much cholesterol
and saturated fat, which in
creases your risk of heart dis
ease and cancer. And while pro
tein is an essential component of
a healthy diet, one can definitely
get too much of a good thing.
“Excessive protein may leach
calcium from the bones, increas
ing one’s risk of osteoporosis,”
notes Snider.
There’s also plenty of things
you’re not getting with a high
protein low-carbohydrate diet,
such as adequate amounts of
fiber and of many essential vita
mins, minerals, antioxidants
and phytochemicals.
So what’s the answer for
those looking to lose weight?
“There is no magic bullet,”
says Snider. “Varied, balanced
meals at a reduced calorie level,
combined with exercise, is the
key to healthy, permanent re
sults.”