BS-Lancaster Fahfrfrig' Saturday, September 9', 2000
If you arc 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, hut 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 lowercase “I (L)” needed in two places.
If you are having problems reaching this ad
dress, please check to make sure you are typ
ing an “I (L)” in both places and not an “i.”
QUESTION Elaine Fyock, Windber, is look
ing for cookie recipe called Cow Patties. She
also would like other dessert and snack reci
pes with a cute farm title.
QUESTION Betsy Rust, Hamburg, N.J.,
wants a recipe for plum pierogies. It’s a dough
that is filled with the small Italian plums.
QUESTION Mary Gothel, Millerstown,
would like a listing of the cholesterol count in
all meats, especially venison.
QUESTION A lady from Blain would like a
recipe for chicken cacciatore.
QUESTION Elam Lapp, Myerstown, wants
a recipe for making homemade hard cheese
similar to farmers’ cheese by using Jersey cow
milk.
QUESTION - Durwood Tuttle, Knoxville,
makes sweet pickles in a crock that he stores
in a cellar. About three weeks ago, a gray fuzzy
mold formed ail over the crock. He washed the
crock thoroughly with bleach water but it
doesn’t keep the mold from forming again. Any
help would be appreciated.
QUESTION Bob Snyder wants recipes for
hot rice. Also rice recipes of all kinds are
needed for the upcoming rice feature on
Sept.l6.
QUESTION A reader wants to know why
there are strings and other sediments that at
tach to mixer beaters while mashing potatoes.
Is it the potato variety used, the speed used to
mash the potatoes or some other reason?
QUESTION Rachel Musser is searching for
a spaghetti sauce recipe that tastes similar to
Prego pasta sauce (traditional).
QUESTION Lynda Bell, Lincoln University,
requested a recipe for horseradish jelly.
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 1970’s 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 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 similar to that made by Kitchen Ket
tle.
QUESTION A Newburg reader would like rec- and thick. Quickly pour mixture into pans that
ipes for jams and jellies or fruit spreads with- have been dusted with powdered sugar and
Cook)
Question
Corner
out 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.
QUESTION Sylvia Allgyer, Christiana,
would like a recipe for sourdough seven grain
bread.
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.
ANSWER Lynda Bell, Lincoln University,
requested a recipe for gingerbread with butter
scotch sauce from the Dinah Shore cookbook.
Thanks to Bonnie Ray, Derry, for sending the
recipe.
Gingerbread With Caramel Sauce
1 cup molasses
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 /i teaspoon nutmeg
2 eggs, beaten separately
Vz cup sugar
Vi cup butter, melted
2 cups flour (scant)
1 cup boiling water
Mix together molasses, baking soda, and
spices. Add sugar, butter, flour, and water;
beat well. Add egg yolks and fold in egg whites.
Pour into a greased ring mold and bake in a
350 degree oven for 35 to 40 minutes. Don’t
worry if batter seems thin, it’s supposed to be
thin.
Caramel Sauce:
2 egg yolks
1 cup cream
1 pound light brown sugar
1 tablespoon butter
1 teaspoon vanilla
Vb teaspoon salt
Add egg yolks and cream to sugar. Cook
until creamy in double boiler. Add butter. When
cool, add vanilla and salt.
Serve gingerbread and spoon sauce over
top. Tastes best if gingerbread and sauce are
served warm.
ANSWER Don Love wanted a recipe to
make homemade marshmallow creme. Thanks
to Mrs. Henry Peight, Somerset, for sending
the following recipe.
Marshmallow Creme
2 cups granulated sugar
1 cup water
2Va cups light Karo
Combine mixture and cook to 250 degrees,
soft ball stage. Cool 5 minutes. While cooling,
place Vz cup warm Karo in mixing bowl.
Add 1 cup egg whites. Beat slowly until
mixed, then beat hard until light and fluffy.
Slowly add first mixture. When mixed togeth
er, add 1 teaspoon vanilla. Beat hard 3 min
utes. Store in jar. Do not cover until cool.
ANSWER Sheila Roney wanted a sweet
potato pie recipe that includes the ingredients
of French vanilla pudding, sweetened con
densed milk, and cinnamon. Thanks to Kathryn
Martin, Quarryville, who sent a recipe. She
writes that although it doesn’t contain sweet
ened condensed milk or cinnamon, it is deli
cious. You could easily add Va teaspoon cinna
mon.
Sweet Potato Pie
9-inch unbaked pie shell
1V« cups sweet potatoes, cooked, mashed
% cup sugar
Vi cup brown sugar
Vi cup French vanilla pudding mix (instant)
% cup evaporated milk
2 large eggs (room temperature)
6 tablespoons butter, softened
1 Vi tablespoons vanilla
In a large bowl, combine all ingredients. Mix
well. Pour into pie shell. Bake at 450 degrees
for 10 minutes, reduce heat to 350 degrees
and bake an additional 40 minutes. Cool com
pletely and garnish with whipped cream.
Here’s a different recipe sent by an anony
mous reader.
Marshmallows
2 envelopes Knox gelatin
I V* cups cold water
2 cups granulated sugar
Dash salt
1 teaspoon vanilla
Powdered sugar
Soak gelatin in half the water for 5 minutes.
Put remaining water and sugar in saucepan
and boil. Do not stir until it starts to thread. Re
move syrup from heat and add soaked gelatin.
Let mixture almost cool, then add salt and
flavoring and beat until mixture becomes white
ground nuts (optional), having mixture thick in
pan. Let stand until chilled, turn out of pan on
waxed paper. Cut into one-inch cubes and roll
in powdered sugar, coconut, or nuts. Makes
about 100 marshmallows. Very good and very
rich.
ANSWER For the reader who wanted goat
cheese recipes, thanks to Melissa Orr, Martins
burg, W.V. for sending recipes she uses and
sells at the farm market.
Goat’s Milk Cheese
Vs gallon whole goat’s milk
1 ounce mesophilic goat cheese starter cul
ture liquid rennet
Warm milk to 72 degrees. Stir in one ounce of
mesophili goat cheese starter culture. Place 5
tablespoons cool water in measuring cup. Add
one drop liquid rennet and stir. Add 1 table
spoon diluted rennet to the milk. Stir thorough
ly. Cover and allow milk to set at 72 degrees
for 18 hours, until it coagulates.
Molding and Draining: Scoop the curd into
individual goat cheese molds, which are made
of food grade plastic. When the molds are
filled, place in convenient spot to drain.
After two days of draining, the cheese will
have sunk down about one-inch in height and
will maintain a firm texture. The cheese can be
eaten or wrapped with plastic wrap and stored
in the refrigerated. If desired, cheese may be
lightly salted on its surface, immediately after
being removed from the mold.
Herbed Soft Goat Cheese: Follow directions
for making cheese. When you scoop the curd
into the molds, sprinkle in layers of herbs.
Chopped onion, and paprika make a tasty com
bination of seeds, caraway or fresh ground
black pepper can be added separately or in
various combinations. Makes almost one
pound.
Feta: Feta is heavily salted cheese which has
its origins in Greece and was made from
sheep’s milk or goat’s milk. It is often broken
up into small pieces and used to garnish fresh
salads. Makes one pound.
1 gallon whole milk
2 ounces mesophilic goat cheese starter cul
ture
Warm one gallon of whole goat’s milk. Add 2
ounces starter culture and mix thoroughly.
Allow to ripen for one hour.
Renneting: Dissolve V* rennet tablet in V« cup
cool water. Stir gently into the milk for several
minutes. Cover and allow to set one hour.
Cut the curd into Va-inch cubes. Allow to set
undisturbed 10 minutes. Gently stir in the curd
for 20 minutes.
Line a colander with cheesecloth. Pour the
curds into the colander. Tie the four corners of
the cheesecloth into a knot and hang to drain
for four hours.
Take down the bag and slice the curd in to
one-inch slices. Sprinkle the cubes with 4 ta
blespoons coarse flake salt. Place the cheese
in a covered bowl and allow to age 4-5 days in
refrigerator.
If a stronger-flavored cheese is desired, the
cheese may be stored in a brine solution under
refrigeration for 30 days. The brine is made by
adding 2V« ounces coarse salt to Vs> gallon
water.
Goat’s Milk Cheddar: This is a sharp, peppery
goat’s milk cheese which is a stirred curd vari
ety of Cheddar. It can be consumed after aging
for four weeks but improves with flavor if aged
up to 12 weeks. Makes 2 pounds.
Ripening: Warm 2 gallons whole milk to 85
degrees. Add 2 ounces goat cheese starter cul
ture and stir thoroughly. Allow to ripen for 30
minutes.
Dissolve V* rennet tablet in V* cup cool
water. Add to the ripened milk and gently stir
for several minutes. Allow to set 60 minutes.
Cut the curd into Va inch cubes. Allow the
curd to set undisturbed for 10 minutes.
Raise the temperature of the curd 2 degrees
every 5 minutes until the temperature reaches
98 degrees. Gently stir often.
Allow the temperature to remain at 98 de
grees for 45 minutes. Continue to stir gently.
Drain the curds into a cheesecloth-lined co
lander.
Line a 2-pound cheese mold with cheese
cloth. Quickly place the curds into the mold.
Cover with a follower and press the cheese at
20 pounds pressure for 15 minutes.
Flip the cheese over in the mold and press at
30 pounds pressure for one hour.
Flip the cheese over and press at 50 pounds
pressure for 12 hours.
Remove the cheese from the press. Gently
remove cheesecloth. Rub salt on all surfaces of
cheese.
Place the cheese to age at 50 degrees. Rub
salt on the cheese once a day for the next two
days. Turn the cheese daily. When the surface
of the cheese is dry, it may be waxed. The
cheese should be turned daily. It can be eaten
after aging for one month but improves in
flavor if aged longer.