88-Lancaster Farming, Saturday, August 19, 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 a self-ad
dressed 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 reci
pe. 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 an
swers to lgood.eph@lnpnews.com
Notice: Several readers write that they have
problems accessing this address. The common
mistake is that readers are substituting an “i”
for the “I” needed in two places. If you are hav
ing problems reaching this address, please
check to make sure you are typing an “I” in
both places and not an “i.”
QUESTION Rachel Musser is searching for
a spaghetti sauce recipe that tastes similar to
Prego pasta sauce (traditional).
QUESTION - Lynda Bell, Lincoln University,
requested two recipes about a year ago, which
were answered. Unfortunately, Lynda mis
placed the recipes. She writes if readers will
send them again, she promises not to lose
them this time. She wants a recipe for ginger
bread with butterscotch sauce from the Dinah
Shore cookbook. She also wants a recipe for
horseradish jelly.
QUESTION Sheila Roney is looking for a
sweet potato pie recipe that includes the ingre
dients of French vanilla pudding, sweetened
condensed milk, and cinnamon.
QUESTION Charles Cramer, New Market,
Md., would like a copy of the “Lancaster Level
Flo Cookbook (Recipes From the Land of the
Pennsylvania Dutch).” His family enjoyed a rec
ipe that they believe was originally published in
this 19705’ cookbook. The potato salad recipe
had a delicious salad dressing.
QUESTION A reader wants a recipe to
make elderberry wine from fresh elderberries.
QUESTION A subscriber from Leesport
writes that she has a problem with sponge and
chiffon cakes. Although the cakes bake well,
she ends up cutting off one-inch from the bot
tom of the cake because it is a gummy consis
tency.
QUESTION Kenneth Hixon, Warfordsburg,
would like a recipe for making gherkin pickles.
QUESTION Kenneth Hixon, Warfordsburg,
would like a recipe for stuffing peppers with a
cabbage slaw mixture and canning in a pickled
vinegar mixture. He needs complete instruc
tions and ingredients.
QUESTION A Somerset reader wants a
recipe for cooked potato salad dressing that is
very yellow from including lots of eggs. The
dressing is chilled after it is cooked.
QUESTION Don Love writes that ladies
are not the only ones who like the “B” section.
He used to manage restaurants in Gillette, Wy
oming, and enjoys good old American country
cooking. He’d like recipes to make homemade
marshmallow creme, homemade cottage
cheese, and cream cheese or substitute.
QUESTION Several months ago Michael
Brennan, Wilkes Barre, was at an auction in
Sullivan County where he ate chicken noodle
soup. He writes that it was delicious and look
ed to be only noodles and chicken. He believes
the people at the food stand were from Berks
County and were also selling beef vegetable
soup. Brennan would like both recipes.
QUESTION A reader is looking for recipes
for hot pepper jam and for sweet pepper jam
that tastes similiar to that made by Kitchen
Kettle.
QUESTION Bonnie Reese, Wellsboro,
writes that a few years ago, she clipped a won
derful recipe for vegetable pizza from this
paper. The recipe had a crust that tasted simi
lar 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 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 Po
laner’s All Fruit, Spreadable Fruit, or Smucker’s
Simply 100% Fruit.
Cook’s
Qtmtioi
Comer
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, Beaver
town, had sent in a dairy contest 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 snickerdoo
dle recipe base, cheesy center, and a cherry on
top.
QUESTION - Shirley Miller, Nazareth, would
like to find a recipe or booklet about potato
flour.
QUESTION Shirley Schwoerer, Wysox, re
quests a recipe for canned pickled sausages or
ring bologna.
QUESTION Ruth Erb, Beavertown, wants a
recipe called Ann-Margaret’s Favorite Choco
late 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 Betty Jakum, Littlestown, want
ed a recipe for cabbage-noodle salad that is
served cold similar to potato salad or coleslaw.
Thanks to Lynda Bell, Lincoln University, for
sending a recipe that she received from her
friend Trish. Everytime she serves the dish,
guests requests the recipe.
Trish’s Oriental Salad
2 packages Ramen noodles (reserve season
ing packet for another use)
Place noodles in plastic bag and crush
Vz cup sesame seeds
Vz cup almond chips (not slivers)
Vz cup margarine
Preheat oven. Melt margarine in jelly roll
pan. Toss in the above items, and make sure
everything is greased with melted butter. Bake
for 15-20 minutes. Toss every 10 minutes. Re
move from oven and cool.
Slice a head of cabbage or Bok Choy. Slice
thin like cole slaw. Toss in V 2 cup sliced scal
lions. Combine with cooled noodles, and toss
with salad dressing.
Dressing: Combine and shake the following to
gether:
1 tablespoon soy sauce
Vs> cup cooking oil (not olive)
V 2 cup sugar
V* cup vinegar
Combine mixtures just before serving so
noodles remain crisp.
Thanks to Cathy Christ for sending who
writes that friends and family always request
that she bring this dish to picnics. She writes,
“It goes over very well, especially with my
mother-in-law.
Chicken Cabbage Salad
1 head cabbage, diced
2 chicken breasts, cooked, diced
4 tablespoons sesame seeds
V2-V4 cup sliced almonds
4 green onions, chopped
4 packages Ramen noodles, chicken flavor
Dressing:
4 tablespoon sugar
6 tablespoons vinegar
1 cup vegetable oil
V 2 teaspoon salt and pepper
4 packages chicken seasoning from noodle
packages
Bake sesame seeds and almonds in 350 de
gree oven for 10 minutes or until nicely brown
ed. Meanwhile, combine cabbage, onions, and
chicken in large bowl. Add sesame seeds and
almonds, mix thoroughly. When ready to serve,
add dressing and crumbled up Ramen noodles.
ANSWER A reader wanted a recipe to
make a baking mix similar to Bisquick, which
she can use in recipes calling for Bisquick.
Thanks to Lynda Bell, Lincoln University, and to
Taylorfarm for e-mailing similar recipes.
8 cups flour
1 to 1 Vs cups nonfat dry milk
Vs cup baking powder
2 teaspoons salt
1 cup cold shortening, margarine or butter
Blend dry ingredients well. Cut in shortening
to consistency of cornmeal. Store in airtight
container. Refrigerate, if using margarine or
butter. Makes about 11 cups.
Master Mix
Master Mix
9 cups sifted all-purpose flour
Vs cup baking powder
1 tablespoon salt
2 teaspoons cream of tartar
4 tablespoons sugar
1 cup nonfat dry milk
2 cups shortening, which does not require
refrigeration
Sift together 3 times, flour, baking powder,
salt, cream of tartar, sugar, and dry milk. Cut in
shortening with pastry blender or two knives
until mixture looks like coarse cornmeal. Store
in covered container at room temperafure.
Makes 13 cups mix.
Note: To measure master mix, pile lightly
into cup and level off with spatula.
ANSWER Michael Brennan, Wilkes Barre,
wanted a recipe for brown basmati long-grain
rice. Thanks to Toni Kellers for writing that the
word is spelled correctly. With a little detective
work at the grocery, she found Texmati Long
Grain American Basmati Rice in a plastic jar.
Her family and friends love the recipe she in
cluded, which was originally printed in Country
Living magazine. Toni also uses basmati rice in
place of recipes for long-grain rice. Toni writes
that coconut milk is found in supermarkets in
the aisle with drink mixes.
Curried Butternut Squash And Rice Casserole
2 tablespoons vegetable oil
1 cup chopped onion
1 shallot, chopped
1 tablespoon curry powder
1 teaspoon salt
Vz teaspoon ground coriander
V* teaspoon ground black pepper
2 cups reduced-sodium chicken or vegetable
broth
14-ounce can reduced-fat coconut milk
ZVz cups butternut squash, peeled, cubed
1 Vz cups basmati rice
V 4 cup sliced almonds
V* cup golden raisins
Heat oven to 375 degrees. In a shallow
Dutch oven, heat oil over medium heat. Add
onion, shallot, curry powder, salt, coriander,
and pepper. Saute until onion has softened 5-7
minutes.
Stir in broth and coconut milk. Bring the mix
ture to a boil over high heat. Cook one minute.
Remove pan from heat and stir in the squash,
rice, almonds, and raisins. Cover tightly and
place in oven. Bake 20 minutes. Carefully re
move the cover and bake 10 minutes longer.
Serve immediately.
ANSWER Bonnie Reese, Wellsboro, want
ed a recipe for cheesecake that tastes like that
served in restaurants. Thanks to Norma
McClure, York, for sending what she writes is a
really good recipe that she hopes Bonnie will
enjoy as much as her family does.
Have all ingredients at room temperature.
Preheat oven to 350 degrees. Line bottom of
10-inch spring-form pan with graham cracker
crumbs, after greasing the sides.
Cheesecake Mixture:
3 pounds cream cheese
10 eggs (9 if large)
1 pound confectioners’ sugar
1 tablespoon lemon Juice
1 tablespoon vanilla
Beat cream cheese at low speed until soft
and creamy. Add one egg at a time. Add con
fectioners’ sugar, vanilla, and lemon juice. Beat
5 minutes or more. Pour batter into springform
pan and place in shallow pan in oven; After
baking 20-30 minutes, put hot water in pan in
which springform pan is sitting. Bake 40 min
utes longer. Keep water in pan at all times.
Cool completely before removing sides from
pan.
ANSWER Eleanor Kisner, Muncy, want
ed zucchini recipes for casseroles. Here are a
few. For more recipes from our readers, check
out the Home On The Range page.
Zucchini Pizza Casserole
4-5 10-inch zucchinis, sliced
1 pound ground beef
1 onion
Salt, pepper, and oregano, to taste
15-ounce can pizza sauce
V* pound mozzarella cheese
Cook squash slightly in salted water. Drain;
put into casserole. Fry meal and onions; sea
son and add pizza sauce. Pour over squash and
top with cheese. Bake at 350 degrees for 30
minutes.
“This is our best recipe,” writes Eva Rissler,
New Enterprise.
Zucchini Quiche
1 cup onion, chopped
1 cup Bisquick baking mix
4 eggs
1 /z cup vegetable oil
Vz cup Parmesan cheese or grated cheese of
your choice
1 teaspoon parsley, optional
V* teaspoon salt or to taste
(Turn to Page B 9)
Cheesecake