88-Lancaster Farming, Saturday, July 15, 2000
If miu 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 S ASE. 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 he sent to the same address.
You may also e-mail questions and answers to lgood.eph@lnpnew
s.com
QUESTION A reader is looking for a recipe for soft
and high oatmeal whoopie pies. The recipe that she has
is flat and hard.
QUESTION C. Martin, Benton, is searching for a rec
ipe for hash brown casserole that tastes like the side
dish served at Cracker Barrel Restaurants.
QUESTION Doris Martin, Hagerstown, Md., would like
a recipe for Italian wedding soup.
QUESTION Sylvia Allgyer, Christiana, would like a
recipe for Chicken Kiev.
QUESTION Sylvia Allgyer, Christiana, would like a
recipe for sourdough seven grain bread.
QUESTION Eva Mae Oberholtzer, Ephrata, would
like recipes to make goat cheeses and soaps. She writes
that Michelle Good, Beavertown, had sent in a dairy con
test recipe for a goat milk pudding and Eva Mae asks if
she would send in more recipes using goat’s milk.
QUESTION A reader writes that she is new at can
ning and freezing and would like a good recipe for toma
to pasta sauce and instructions on how to freeze it.
QUESTION Shirley Schwoerer, Wysox, wants to
know where to buy vanilla beans in bulk other than in a
health food store.
QUESTION Like many of our readers, Bonnie Koons,
Harrisburg, writes that she loves B section and all the
recipes she tries from it are great. She wants a recipe for
cheesecake cookies, which have a snickerdoodle recipe
base, cheesy center, and a cherry on top.
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 A mother wants ideas and recipes to en
courage her children to eat more vegetables.
QUESTION Judy Ulrich, York, wants the recipe for
Honey Pecan Crunch, a pie that she heard was a winner
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 Shirley Miller, Nazareth, would like to
find a recipe or booklet about potato flour.
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 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 Shirley Schwoerer, Wysox, requests a
recipe for canned pickled sausages or ring bologna.
QUESTION Ruth Erb, Beavertown, wants a recipe
called Ann-Margaret’s Favorite Chocolate Cake.
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.
ANSWER Dawn Black, Chambersburg, wanted a rec
ipe for homemade butter pecan ice cream. She had
clipped one from this column several years ago but mis
placed it. I’m not sure if this is the same recipe, but here
is one from Misty Claypoole, Armstrong County dairy
princess, who reminds us that July is National Ice Cream
Month.
Cook’s
Question
Comer
Pecan Ice Cream
3 /« cup chopped pecans
3 tablespoons butter
1 tablespoon sugar
Vs teaspoon salt
Ice Cream:
Va cup packed brown sugar
Vt cup sugar
2 tablespoons cornstarch
2 eggs, beaten
Vs cup maple-flavored syrup
2 Vs cups milk
1 cup whipping cream
2 teaspoons vanilla extract
On a baking sheet, combine pecans, butter, sugar, and
salt; spread into a single layer. Bake at 350 degrees for
15 minutes. Cool. For ice cream, combine sugars, corn
starch, eggs, and syrup in a double boiler. Gradually add
milk. Cook over boiling water until mixture thickens. Re
move from heat; chill several hours or overnight. Stir in
nuts, cream, and vanilla. Place in ice cream freezer and
freeze according to manufacturer’s instructions. Allow to
ripen in ice cream freezer or firm up in refrigerator
freezer 2-4 hours before serving. Makes about 2 quarts.
ANSWER Here are some recipes suitable for cov
ered dish meals from Sharon Bielmyer, Holtwood.
Barbecued Green Beans
4 slices bacon
V* cup chopped onion
Vz cup ketchup
% cup brown sugar
1 tablespoon Worcestershire sauce
2 cans French cut green beans, drained
Brown bacon and onion. Add remaining ingredients ex
cept beans. Simmer two minutes. Place beans in a
9x9-inch dish. Pour sauce over top of beans. Do not stir.
Bake at 350 degrees for 20 minutes.
Sharon also sent this recipe, which was included in a
recipe box Sharon’s aunt gave her for a bridal shower.
The recipe box gift is one of the most used gifts Sharon
has ever received. That’s a great gift idea for all you ac
complished cooks to give to younger, inexperienced
cooks.
1 cup ketchup
1 cup brown sugar
1 cup vinegar
Pinch red pepper
Pinch allspice
Mix together and simmer five minutes. Add cooked
ham or pork. Serve on bun with relish if desired.
I usually make a big hatch of this and freeze it in meal-size
portions. When I want to use it, / thaw it and heal in the crack
pot.
ANSWER Here are two main meal recipes that can
be made ahead and frozen. The ham casserole can be
cooked before freezing. Or it can be made and frozen be
fore cooked, but don’t put on biscuits until just before
baking. It goes together really quick and has all the food
groups in it so you don’t need anything else with it.
Hearty Ham Casserole
2 cups chopped, cooked ham
16-ounces French cut green beans, drained
V» cup sour cream
V» cup chopped onion
3 tablespoons chopped pimento
Combine above ingredients in saucepan. Heat well.
Separate one can biscuit. Cut each biscuit into four
pieces. Spoon mixture into IVz-quart casserole. Top with
biscuit pieces. Bake 16-20 minutes or until golden
brown. 4-6 servings (adjust amounts to serve more peo
ple).
Ham And Broccoli Quiche
15-ounce package refrigerated pie crusts
1 Vz cups cooked ham, cubed
1 Vz cups shredded Swiss cheese
1 cup frozen broccoli florets, thawed, drained thor
oughly on paper towel
4 eggs
1 cup milk
Vz teaspoon salt
Vz teaspoon dry mustard
Vz teaspoon pepper
Heat oven to 375 degrees. Prepare pie crust as di
rected on package for one-crust filled pie using 9-inch
glass pie pan. Refrigerate remaining crust for later use.
Layer ham, cheese, and broccoli in crust. In medium
bowl, combine remaining ingredients, beat well. Pour
over broccoli.
Bake at 375 degrees for 35-45 minutes or until knife
inserted in center comes out clean. Let stand 5-10 min
utes before serving. 8 servings.
Serve immediately or cool and freeze for later use.
/ got this recipe Jrom my sister Lisa Wolf, Denver. The recipe
goes together quickly and is great for pollack suppers.
Mexican Dip
2 avocados
1 can refried beans
8-ounces sour cream
1 package taco seasoning
1 jar salsa
I V2 cups shredded taco or Cheddar cheese
Crush and spread avocados over bottom of 9x13-inch
pan. Spread refried beans over avocados. Mix sour cream
and taco seasoning together. Spread over beans. Spread
salsa over top. Sprinkle with cheese. Serve with tortilla
chips.
Jell-O Pinwheels
1 small package Jell-0 any flavor
Vz cup warm water
Barbecue Sauce
(Turn to Page 812)
Danville FFA
The Danville FFA Chapter
recently traveled to Penn State
to “Unlock Their Potential.”
As 13 members of the FFA
Chapter packed their talents,
skills, and bedrooms into just a
few bags, they were off to a
new experience. They were
meeting new people, making
friends, and bonding with
those who they already knew.
The Danville FFA Chapter
was headed to the Pennsylva
nia State FFA Summer Con
vention at Penn State Universi
ty-
The chapter competed in six
different career development
events (CDEs) filled with peo
ple from FFA chapters all
across Pennsylvania, from
CDEs of 11 to CDEs with 114
contestants. The Danville
Chapter still came home with
winners.
Joshua Jones represented
the Danville FFA in the agri
culture mechanics CDE. Mi
chael Woodruff competed in
dairy judging.
Danville did very well in
dairy cattle showmanship. The
Wolfe sisters, Alicia and Melis
sa, both competed successfully.
Melissa Wolfe placed sixth out
of 16 as a freshman. Alicia
Wolfe placed third as a sopho
more.
She is not just stopping at
this convention. Alicia has
earned the spot to travel to
Springfield, Mass., in Septem
ber to attend and compete in
the eastern states exposition
(“Big E”).
Megan Lazure, Beth Wis
noskie, and Jennifer Gotshall
made up the Danville team of
contestants in the floriculture
CDE. Five members Gret
chen Brady, Becky Fritz,
Amanda Hack, Eric Ruben
stein, and Jamie Wemple
competed in horse judging.
Last, but not least, was the
state public speaking CDE.
Melissa Wolfe advanced from
the area contest to regionals,
and then earned her way to the
Pennsylvania State Summer
Convention to compete in the
state competition. The creed
contest involves memorizing
five paragraphs that tell you
what agriculture holds for
today as well as in the future.
The creed is also judged as the
speech is being given. Melissa
placed second in the state.
Leant
Skills
FLEMINGTON, N.J.
Delaware Township 4-H Club
seeks new members in grades 4
through 8 who are interested in
art, crafts, food and nutrition,
photography, and horticulture.
The club participates in
most county events such as
public presentations, window
display contests, holiday work
shops, record books, and many
other county workshops of
fered throughout the year.
4-H members' project work
is displayed at the Hunterdon
County 4-H and Agricultural
Fair during the Labor Day
weekend.
The club meets in Delaware
Township on the first Friday of
the month between 6:30 p.m.
and 8:30 p.m. and the third
Saturday of the month be
tween 10 a.m. and 1 p.m.
For more information, call
the 4-F1 extension center at
(908) 788-1341. F.nrollment is