88-Lancaster Fanning, Saturday, July 22, 2000
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 A Newburg reader would like recipes for
jams and jellies or fruit spreads without sugar or artificial
sweetener. She’d like recipes that taste similar to brands
such as Polaner’s All Fruit, Spreadable Fruit, or Smuck
er’s Simply 100% Fruit.
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 - 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 saisa, 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. Here is a dif
ferent recipe than that printed last week. Shirley War
tzenluft, Robesonia, writes that the family really likes the
recipe, which can easily be doubled or tripled for larger
batches.
Butter Pecan Ice Cream
Cook*
Question
Comer
4 tablespoons butter
% cup coarsely chopped pecans
I V2 teaspoons plain gelatin
Vi cup cold water
Vs cup mild-flavored honey
1 Vi cups half and half
1 cup heavy cream
Vi teaspoon vanilla extract
In skillet, melt 2 tablespoons butter over low heat.
Saute pecans until golden brown. Set aside. In bowl,
sprinkle gelatin over cold water. Let stand 12 to 15 min
utes to soften.
In a heavy saucepan, combine honey, Vi cup half and
half, and remaining 2 tablespoons butter. Heat over low
heat, stirring occasionally until honey is dissolved. Add
gelatin mixture, stir until gelatin is dissolved (do not let
boil).
Pour into a bowl and cool to room temperature. Add
remaining one cup of half and half, cream, and vanilla.
Chill thoroughly. Process in an ice cream machine, add
ing pecans when almost done, or stir in pecans when
processing is finished. Yield: 1 quart.
ANSWER Here are some more recipes in answer to
the request of ideas for feeding a houseful of company
for a week. Thanks to a Newburg reader for sending
these.
Breakfast Casserole
8-12 slices bread, cubed OR 6-8 cups cold, shredded
cooked potatoes
8 eggs, beaten
1 pound chipped ham, hot dogs, sausage or bacon
1 cup shredded cheese
Salt
If using sausage or bacon, fry and drain.
Place bread or potatoes in bottom of 9x13-inch baking
pan. Sprinkle with salt or seasoning. Pour beaten eggs
over bread or potatoes. (A bit of milk can be added to the
eggs if you wish). Top with meat. Bake at 325-350 de
grees for 45-60 minutes. When done, top with cheese,
return to oven until cheese is melted. May be made
ahead and frozen before baking.
Vi cup butter, melted
2 eggs, beaten
Vi cup brown sugar
3 cups oatmeal
1 teaspoon salt
2 teaspoons baking powder
1 cup milk
Raisins, coconut, chopped fruit (optional)
Mix butter, eggs, and brown sugar, add remaining in
gredients. Can be mixed the night before. Use a 9-inch
square pan or baking dish. Bake at 350-degrees for 45
minutes. Delicious for breakfast or as shortcake.
Can be put in the microwave and baked in a covered
casserole on high for 15 minutes. Turn dish halfway
through if microwave doesn’t have a turntable. Remove
cover after cooking.
ANSWER A reader wrote that she is new at canning
and freezing and would like a good recipe for tomato
pasta sauce and instructions on how to freeze it. Thanks
to Ann Ella Larue for e-mailing this recipe.
Frozen Homemade Tomato Sauce
Vi. bushel tomatoes
1 cup parsley
2 teaspoons basil
6 garlic cloves
Vs cup salt
1 teaspoon pepper
6 medium onions
3 teaspoons oregano
Vi cup packed brown sugar
10 1 -pint jars or plastic freezer boxes
Stem tomatoes and cut into chunks. In kettle, heat to
matoes to boiling, reduce heat and cook tomatoes until
very soft, stirring often. Run cooked tomatoes through
blender at high speed. Press tomatoes through a coarse
sieve or food mill. Return tomatoes to kettle. Chop garlic,
onions, and parsley in blender, add to tomatoes along
with remaining ingredients, and heat to boiling. Reduce
heat, cook uncovered for about 4 hours, until sauce
reaches desired consistency. To freeze, pack cool in jars,
leaving one-inch space on top. Will keep one year.
Busy Day Tomorrow Casserole
1 cup diced chicken, ground beef (fried), ham, Spam,
dried beef, etc.
1 cup milk
1 can cream of mushroom or celery soup
1 cup uncooked macaroni
V* pound diced cheese (American or Velveeta)
1 Vs cups frozen peas or canned corn, if desired
Seasoning (salt, pepper, etc.) to taste
Mix together all ingredients in casserole dish. Set in
refrigerator overnight. Bake at 350 degrees for one hour.
Pizza Flavored Casserole
1 pound ground beef
Vs cup chopped onion
1 teaspoon oregano
Va teaspoon salt
1 can tomato soup
Vs cup water
2 cups cooked noodles or macaroni
V 2 cup shredded cheese
Brown beef and onion. Cook noodles or macaroni.
Mix together all ingredients except cheese. Spread
cheese on top. Bake at 350 degrees for 30 minutes.
Baked Oatmeal
Golden Rice Casserole
(Turn to Page B 15)
Jelly
(Continued from Page B 2)
jelly product, but it might re
semble one close enough for your
purposes. Depending on the
sweetness of the fruit, some
sugar or artificial sweetener may
be added to make the pulp palat
able.
Nutritionists warn that jams
and jellies that do not use sugar
could be more perishable than
traditional jams and jellies. They
should be processed and stored
according to the recipe’s instruc
tions.
Here is a recipe with no added
sugar.
GRAPE CLUSTER JAM
2'h to 3 pounds seedless red or
green grapes
Unsweetened red or white
grape juice, as needed
2 teaspoons fresh minced tar
ragon or Vi teaspoon dried
(optional)
1 package (1-Vi-oz.) no-sugar
needed pectin
9 to 10 packets Equal® sweet
ener or 2-Vi to 3 teaspoons
Equal®Measure'"
1 to 2 tablespoons lemon juice
1. Prepare four ‘/i-pint freezer
jars according to manufacturer’s
instructions.
2. Chop grapes to make 4
cups. Place grapes in strainer
over glass measuring cup to
drain juice, and add enough
grape juice to make 1 cup total.
3. Combine grapes, juice and
tarragon in medium saucepan;
add pectin slowly, stirring con
stantly to prevent lumps. Heat to
boiling over medium-high heat,
stirring constantly to avoid
scorching. Boil and stir one min
ute.
4. Remove saucepan from
heat; skim foam, if necessary. Let
stand one to two minutes,
stirring frequently. Stir in sweet
ener and lemon juice.
5. Fill freezer jars within Vi
inch of top. Wipe jar rims; cover
with lids. Let stand at room tem
perature four hours. Refrigerate
until chilled, or place jam in
freezer. Jam may be stored up to
three weeks in refrigerator or in
freezer up to six months. Makes
four '/2-pint jars.
Nutrition Information per Ta
blespoon Serving; 10 calories; Og
protein; 3g carbohydrate; Og die
tary fiber; Og fat; Og sat fat; Omg
cholesterol; Omg sodium.
THE CROSSROADS
MDA is where
help and hope meet.
1-800-572-1717
MM
Muscular Dystrophy Association
www.mdausa.org cd