88-Lancaster Fanning, Saturday, July 29, 2000
If \ou are looking for a recipe but can't And 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 a self-addressed stamped envelope. 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 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 Betty Jakum, Littlestown, wants a recipe
for cabbage-noodle salad that is served cold similar to
potato salad or coleslaw. It is sold at the Allentown Farm
ers Market.
QUESTION Bonnie Reese, Wellsboro, writes that a
few years ago, she clipped a wonderful recipe for vege
table pizza from this paper. The recipe had a crust that
tasted similar to crescent roll refrigerated dough. She
lost the recipe and asked if anyone else clipped it and
could send it in to be reprinted.
QUESTION Bonnie Reese, Wellsboro, wants a recipe
for cheesecake' that tastes like that served in restau
rants. The cheesecakes are about 10-inches in diameter
and 4-inches in depth.
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 Sylvia Aligyer, 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 pepper cabbage
and pickled vegetables. Any helpful hints will be appreci
ated by Carol, who writes that she grabs the paper to
read “Cook’s Corner” first. She loves cooking and col
lects cookbooks and recipes, which she uses.
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 Doris Martin, Hagerstown, Md., requested
a recipe for Italian wedding soup. Thanks to Josephine
Matenus for sending a recipe that she writes is truely de
licious.
Italian Wedding Soup
4-5 pound stewing chicken
Cook’s
Question
Corner
Water to cover
Va cup dried onions
Va cup parsley
Salt and pepper to taste
2 to 3 cloves garlic, minced
2 medium onions, chopped
1 bunch endive, chopped
1 large bunch escarole, chopped
3- stalks celery, chopped
4- large carrots, sliced
1 pound pasta (tiny shells)
Parmesan or Romano cheese, garnish
Meatballs:
1 pound ground beef
1 pound ground pork
1 cup Italian bread crumbs
Va cup Parmesan cheese
2 cloves garlic, pressed
1 large egg
Va cup chicken broth
Va cup fresh parsley, chopped
1 teaspoon salt
Va teaspoon freshly ground black pepper
Place whole stewing chicken in a large pot. Add
enough water to cover. Add salt and pepper, dried on
ions, parsley, and fresh garlic. Simmer chicken several
hours or until it falls off the bones. Remove chicken from
the fluid, allowing it to cool. Strain broth. Add vegetables
to the chicken broth. Debone the chicken, break into
small pieces. Add to the pot. Make tiny meatballs. Brown
slightly in olive oil. Add meatballs to the pot. Simmer for
2-3 hours. Add very small pasta during the last 30 min
utes of cooking. Sprinkle Parmesan or Romano cheese
on top of each bowl of soup.
ANSWER Sylvia Ailgyer, Christiana, wanted a recipe
for Chicken Kiev. Thanks to Josephine Matenus for send
ing a recipe.
Chicken Kiev
2 whole boneless, skinless chicken breasts
Vi cup butter, softened
1 teaspoon fresh lemon juice
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
Vi cup all-purpose flour
Salt and pepper
1 egg
1 cup bread crumbs
6 cups peanut oil
Cut each chicken breast in half; remove tendons. One
at a time, place breast halves between two sheets waxed
paper and pound flat.
Combine butter, lemon juice, and herbs. Form into four
rolls to fit in middle of each flattened breast half (about 3
inches long). Chill 30 minutes, until firm. Place a roll of
butter on each breast half and fold breast half around it,
beginning with one long side, then short sides, finishing
with a long side like and envelope. Press edges together
and roll each piece as it is finished in a sheet of waxed
paper. Chill at least one hour while you finish with other
preparations. Season flour with salt and pepper. Beat
egg lightly with 1 teaspoon water.
Line up plates, one with flour, a shallow dish with
beaten egg, and a plate with bread crumbs. One by one,
roll each piece in flour to coat, then dip in egg, coating
completely, and roll in bread crumbs, pressing crumbs
into egg coating.
Place chicken pieces on a tray and refrigerate one
hour. Heat peanut oil in a fryer or wok to 350 degrees.
Fry chicken pieces, two at a time, in hot oil, until brown
ed evenly and firm to the touch, about 5 minutes.
ANSWER Thanks to Pearl Ladick, Leechburg, for
sending recipes requested by C. Alleman.
Dilled Onion Rings
1 large sweet onion
Ya cup sugar
2 teaspoons salt
3 A teaspoon dill weed
Ya cup white vinegar
Vz cup water
Separate and slice thin onion rings. Pack into jar.
Combine remaining ingredients, heat until sugar dis
solves. Cool. Pour over onions. Cover and put in refriger
ator overnight. Great for hamburgers and picnics. No
strong onion taste.
6 onions
3 large red peppers
3 large green peppers
2 quarts chopped tomatoes
2-6 banana peppers (depends on how hot you want the
salsa)
Dice all the ingredients and put into colander. Sprinkle
with 5 tablespoons salt and drain overnight. Put in large
kettle and add:
4-ounce can green chilies (mild)
1 tablespoon dried red pepper
28-ounce can tomato puree
1 cup vinegar
1 cup water
5 tablespoon sugar
Vi teaspoon paprika
3 cloves garlic
1 package taco seasoning
Stir together and bring to a boil. Cook over medium
heat for 30 minutes. Stir occasionally, put into hot jars
and seal. Yields 6-7 pints.
ANSWER Judy Ulrich, York, wanted the recipe for
Honey Pecan Crunch, a pie that was a winner in state
(Turn to Page B 9)
Salsa
Summer
Salads
(Continued from Pago B 2)
RED-SKIN POTATO
SALAD WITH HONEY
DILL DRESSING
1 Vi pounds small red potatoes
4 strips bacon
1 medium red onion, diced
6 tablespoons honey
6 tablespoons apple cider vine
gar
'A teaspoon corn starch
Vi teaspoon water
2 tablespoons chopped fresh
dill
1 bunch watercress, washed,
chopped
In a large pot, boil whole pota
toes in salted water until tender
but firm. Drain and cool. While
potatoes are cooling, saute bacon
until crisp in large frying pan.
Remove bacon and set aside.
Add onion to bacon drippings;
cook until soft about 3 minutes.
Add honey and vinegar to pan,
stir to combine and bring to a
boil. Blend corn starch with
water; stir into honey mixture.
Cook until mixture thickens. Re
move from heat. Crumble bacon;
stir bacon and dill into dressing.
Cut cooled potatoes in half, leav
ing skins on. In a large bowl,
combine potatoes and watercress.
Pour dressing over salad and toss
gently. Serve immediately. Six
servings.
Renee Blatt
PA Honey Queen
MIXED MELON SALAD
2 A cup honey
'A cup white wine vinegar with
tarragon
'/k teaspoon ground ginger
In a large bowl, combine dress
ing ingredients; mix until blend
ed. Add melon balls, toss lightly
to coat.
Renee Blatt
PA Honey Queen
JELL-O SALAD
5 small boxes Jell-O, any
flavor
I cup whipping cream, whip
ped or Dream Whip
8-ounces cream cheese
20-ounce can crushed pine
apple
Dissolve gelatin in five cups
boiling water. Add five cups cold
water, drain pineapple and use
juice as part of cold water.' Let
chill until thickens slightly. Whip
cream with mixer; add cream
cheese, pineapple, and gelatin.
Blend well. Refrigerate.
To shorten time until gelatin
starts to set, add ice cubes as part
of the cold water. Stir until ice
cubes are dissolved.
Mrs. Ray Keeny
New Freedom
CARROT SALAD
2 pounds carrots.
1 green pepper, sliced thin
1 large onion, sliced thin
Dressing:
I can tomato soup
1 cup sugar
Vi cup Canola oil
V* cup vinegar
1 teaspoon salt
1 teaspoon pepper
Clean, peel, and slice carrots
in '/’-inch diagonals.
In a small saucepan, combine
dressing ingredients. Bring to a
boil. Pour over vegetables and
chill.
KIDS GULP MORE MILK
White youth*
(18 Bt und«f|
represent only
of the poputetii
they drink 46%
of ell milk
consumed
in the U S