BS-Lancastcr Fanning, Saturday, November 4, 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
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dress, please check to make sure you are typ
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QUESTION Honda Merritts, Dillsburg,
writes that she used many of the cakes baked
in-a-jar recipes printed last year in this paper.
The baked cakes were a hit with her Christmas
gift giving list. She even gave them as a Y2K
joke. One guy she works with is saving the
cake for his ultimate black-out treat. Unfortu
nately, she lost the recipes and would like
them reprinted. Readers, send in your favorite
ones. These are different than the cake and
cookie ingredients that are layered in the jar,
which we have been printing.
QUESTION Mary Levy, Coopersburg,
wants a recipe in which raw cut-up pumpkin is
placed in a double pie crust and baked.
QUESTION June Berger, Annville, wants a
recipe for crumb buns, which tastes similar to
that sold at Mary Jane’s Baked Goods, Root’s
Market.
QUESTION A. Guidas wants old-fashioned
recipes for soups and chilies and pumpkin fun
nel cakes. She writes that she has tried many
recipes from our readers and they have never
left her down.
QUESTION An Airville reader wants to
know how to make smoked and sweet deer bo
logna.
QUESTION A long time reader is search
ing for a recipe for maple walnut fudge.
QUESTION Carol Fulkroad, Millersburg,
would like a recipe for frozen yogurt, which can
be made in a 1 Vz-quart ice cream freezer
QUESTION - E. H. Martin, New Holland,
wants to know if it is possible to make your
own frozen bread dough. If so, does it need to
rise before freezing or is it shaped and then
frozen? A complete recipe would be appreciat
ed.
QUESTION Vera Moore, Gettysburg, is
searching for an oatmeal muffin recipe that
had been printed on the large Quaker oatmeal
box about eight years ago. The ingredients in
cluded applesauce and brown sugar.
QUESTION Mary Long would like to know
how to make a brine in which to preserve cu
cumbers during the winter months.
QUESTION Shirley Schwoerer, Wysox,
wants a recipe to make biscotti.
QUESTION Since October is Popcorn Pop
ping Month, N. Kring, Somerset County, would
like a recipe for kettle corn, which is a sweet
ened, salted popcorn sold at county fairs and
festivals.
QUESTION Linda Fletcher wants a recipe
for roasted sunflower seeds.
QUESTION Marsha Wagner, Mount Wolf,
wants a recipe for the “Snickers” dessert
served at Shady Maple Smorgasbord.
QUESTION Helen Kofron, Claymont, Del.,
wants a recipe for ground beef barbecue that
tastes like that served at Shady Maple patio.
QUESTION A reader requested an old rec
ipe for clear bean soup made with fresh pork.
QUESTION W. Elicker, Dillsburg, wants an
old-time recipe for sour pickles.
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 all over the crock. He washed the
Cook’s
Question
Comer
crock thoroughly with bleach water but it
doesn’t keep the mold from forming again. Any
help would be appreciated.
QUESTION Rachel Musser is searching for
a spaghetti sauce recipe that tastes similar to
Prego pasta sauce (traditional).
ANSWER Fay Strickler wanted a recipe for
Ezekial bread. Thanks to Grace Shelter, Albur
tis, for sending the recipe from Reginald Cher
ry Ministries, Texas. She writes that the recipe
is based on the Old Testament text; Take thou
also until the wheat, and barley, and beans,
and lentils, and millet, and spelt, and put them
in one vessel and make thee bread thereof.
Ezekiel 4:9.
Ezekiel Bread
2Vi cups whole wheat
1 Vi cups whole rye
Vi cup barley
V* cup millet
V«cup lentils
2 tablespoons great Northern beans (un
cooked)
2 tablespoons red kidney beans (uncooked)
2 tablespoons pinto beans (uncooked)
Measure and combine all ingredients into a
large bowl to make 8 cups flour. Only use 4
cups per batch of bread.
Pour the ingredients into a flour mill and
grind. The flour should be the consistency of
regular flour. Coarse flour may cause digestion
problems. Measure 4 cups flour. Store remain
ing 4 cups in freezer for future use.
Measure 1 cup lukewarm water in a small
mixing bowl. Add to the water, stirring to dis
solve:
1 teaspoon honey
1 tablespoon Red Star yeast OR 2 table
spoons of another brand
Set aside and let yeast grow 5-10 minutes.
In large mixing bowl, combine the following:
flour
% cup extra virgin olive oil
V 2 cup honey
1 cup warm water
Add yeast to above mixture. Stir until well
mixed. Mixture should be the consistenly of
heavy cornbread. Spread batter evenly in a
11x15x1-inch pan sprayed with no cholesterol
cooking oil. Let mixture rise in a warm place
for one hour. Bake at 375 degrees about 30
minutes. Check for doneness. Bread should not
be doughy, but somewhat like baked corn
bread.
ANSWER S. Duggan, Swanton, Md., re
quested the recipe for chocolate banana drink
published previously in this paper. Thanks to
Maxine Klingler, Selinsgrove, for sending a
copy.
Chocolate Banana Blast
2 cups fat-free milk
1 large, peeled, sliced banana, frozen
Va cup chocolate flavored syrup
1 teaspoon vanilla extract
Combine ail ingredients in a blender until
smooth. Yields three 8-ounce servings.
ANSWER A Newburg reader wanted reci
pes 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 Smucker’s Simply
100% Fruit. Thanks to Virginia Zimmerman who
recommends buying LM pectin at a health food
store. The pectin comes with directions for
making the spreads. And questions, call Virgin
ia at (717) 738-0093.
ANSWER Gerald Myers, Wellsville, wanted
a recipe for preserving eggs. Thanks to Audrey
Minns for writing that eggs can be preserved
by breaking, scrambling, and adding one tea
spoon honey or salt to each cup. Mix well.
Measure and freeze the mixture into small con
tainers coated vegetable spray for easy remov
al. Three tablespoons mixture equals one egg.
Measure amounts that fit your personal needs.
When frozen, pop out of container and place
several together in a freezer bag and immedi
ately return to freezer. When needed, remove
as many from the freezer bag as needed. Let
thaw in refrigerator only. For best results, use
thawed eggs the same day. Do not leave
thawed eggs in the refrigerator for long periods
of time before using.
ANSWER Here are some more recipes for
cookie mixes in the jar sent in by Rachel Click,
New Holland, and Audrey Minns. These recipes
are often requested holiday gift giving. Clip out
and save for your gift giving list.
Sand Art Brownies
1 cup plus 2 tablespoons flour
Vz teaspoon salt
Vz teaspoon baking powder
Vs cup baking cocoa
% cup granulated sugar
Vz cup M&Ms or chocolate pieces
Vs cup walnut pieces
Fill wide-mouth quart jar in the order given
above. Close lid tightly. When ready to make,
empty contents of jar into a bowl. Add:
3 whole eggs, lightly beaten
1 teaspoon vanilla
Vs cup cooking oil
Mix well and pour into greased pan. Bake at
350 degrees for 32-37 minutes in a 7xll-inch
pan or for 27-32 minutes in 9x9-inch pan. Cool
and cut into 2-inch squares. Store in airtight
container.
Sand Castle Brownies
Vs cup chopped nuts
Vs cup semi-sweet chocolate chips
Vs cup flaked coconut
Vs cup packed brown sugar
% cup granulated sugar
Vs cup baking cocoa
1 Vs cups flour
In a one-quart container, layer ingredients in
order given, packing well between each layer.
Cover and store in a cool, dry place for up to
six months.
To bake, place contents of container in mix
ing bowl and mix well. Add the following:
2 eggs, beaten
Vs cup vegetable oil
1 teaspoon vanilla
Mix well. Spread into greased 8-inch square
baking pan. Bake at 350 degrees for 30 min
utes. Cool on wire rack.
Note: This makes a nice gift. Give container
with instructions for final ingredients attached.
White Chocolate Macadamia Nut Cookies
I V* cups sugar
V 2 cup chopped macadamia nuts
3 (1.4 ounce) white crunch candy bars,
coarsely chopped (press this layer firmly)
2 cups flour mixed with Vt teaspoon baking
soda
Vz teaspoon salt
Layer ingredients in order given in a 1-quart
wide-mouth canning jar. Press each layer firm
ly in place before adding next ingredient.
Baking instructions: Empty cookie mix into
large mixing bowl. Use your hands to thorough
ly blend mix. Add:
Vfe cup butter, softened
1 egg, slightly beaten
1 teaspoon vanilla
Mix until completely blended. Dough be
comes stiff; you will need to finish mixing with
your hands to make a smooth dough.
Shape into walnut-sized balls. Place
2-inches apart on sprayed baking sheets.
Bake at 375 degrees for 12-14 minutes until
tops are very lightly browned. Cool 5 minutes
on baking sheet. Remove cookies to racks to
finish cooling. Makes 2V2 dozen cookies.
White Potatoes Or Sweet?
Both white potatoes and sweet potatoes can be great
components of a healthful diet. They each have strong
points.
The best feature of white potatoes is probably their po
tassium content: 660 milligrams in a medium potato. (A
“medium” potato is described as 2.25 to 3 inches long,
weighing about 4.25 ounces).
A medium white potato contains less than 100 cal
ories, 2.5 grams of protein, and just one-tenth of a gram
of fat. It also contains about 25 milligrams of vitamin C
more than 25 percent of what you should consume in
day.
As a rule, sweet potatoes contain less potassium
about 265 milligrams in a S-inch-long tuber that weighs
about 4.5 ounces. It’s got a few more calories at about
135, and just over 2 grams of protein and less than a
half-gram of fat. Sweet potatoes contain almost 30 milli
grams of vitamin C. But their claim to fame is their vita
min A content: one sweet potato has a whopping 26,000
HJs (International Units) of vitamin A. That’s about 26
times the daily recommendation. Unfortunately, white
potatoes don’t have any vitamin A.
Of course, you can’t just judge the potato without also
judging the potato toppings. If you’re the type who won’t
look at a sweet potato unless it’s got butter, brown sugar
and marshmallows all over it, you’ll have to make sure
you consider the extra fat, sugar and calories. Likewise, if
your white potato must have some margarine and sour
cream, take that into account when comparing white and
sweet potatoes.
Here are some facts to keep in mind:
A tablespoon of butter has about 100 calories and II
grams of fat (7 grams saturated).
A tablespoon of margarine has about 100 calories
and 11 grams of fat (saturated fat content varies).
A tablespoon of brown sugar has about 50 calories.
A tablespoon of sour cream has 30 calories and 3
grams of fat (1.8 grams saturated).
One way to avoid toppings and the calories they repre
sent is to cut white and sweet potatoes into wedges, spray
with an oil spritzer or cooking spray, lightly coat with
seasoning, and roast them in a hot oven.