BS-Lanc&ter Farming, Saturday, December 30, 2000
If you are looking for a recipe but can’t find if, 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 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 a lowercase “I (L)” in both places and not a
lower or uppercase “i” or “I.”
QUESTION A reader would like a recipe
for chocolate filled cookies and for raspberry
filled cookies like they make at Bird-in-Hand
Bake Shop. The raspberry filled have a buttery
flavor on the outside with a smooth raspberry
filling. The chocolate have a chocolate chip
outside with a fudge-like filling.
QUESTION In the Dec. 2 issue, a recipe
for Mincemeat Bars from Katherine Wagner
was printed. However, the measurement for
butter was not included. Katherine, please let
us know the amount of butter required for the
recipe, as several readers have inquired about
it.
QUESTION Carrie Sponseller, Gettysburg,
requests a recipe to make homemade pot pie
to dry and store until needed.
QUESTION - Em Snyder, Red Lion, would
like a recipe to make venison sweet bolgona.
How long does it need to hang before smoking
and how long should it hang before using?
QUESTION Lorraine Nash, Mainesburg,
wants a recipe to make gummies that taste like
gummie bears.
QUESTION Dotty Gaul, Douglassville,
writes that when she was growing up in the
Harrisburg area during the 19505, her family
went to the Blue Parasol, a drive-in restaurant
with curb service. They served pork barbecue
sandwiches with no tomato sauce but with rel
ish. She thinks it was pork simmered in chick
en broth with some other ingredients. Does
anyone have a recipe that sounds similar to
what Dotty describes?
QUESTION - Linda Smith, Walpole, N.H.,
would like the recipe for the starter to make
fruitcake in which the fruit ferments in the jar.
She has the fruit part of the recipe but not the
starter.
QUESTION A reader would like a recipe
for chicken croquettes, which taste similar to
those served by Shady Maple Smorgasbord.
QUESTION - Kathryn Wear, New Castle,
wants a recipe for cashew crunch, which is
made by the Amish and is very buttery and ex
tremely good.
QUESTION A Dauphin reader enjoyed the
article, “Dietz Prepares Food With Deception,”
which appeared in the Nov. 11th issue. She
would like more recipes that include “odd” or
surprising ingredients.
QUESTION A. Guidas wants old-fashioned
recipes for soups and chilies and pumpkin fun
nel cakes.
QUESTION Audrey Renno, Hamburg,
would like a recipe for Pepper Pot Soup made
with tripe instead of with beef.
QUESTION - Howard Burkholder, Marion,
wants a recipe for sweet and sour pickled
eggs.
QUESTION A Gordonville reader wants a
sour dough recipe. She tasted some from the
Reading Terminal Market, and would like to
have a recipe that is similar to that sold there.
QUESTION C. Faus wants to know how to
Cook’s
Question
Comer
make homemade rice cakes. She writes they
are nice for wheat-free diets but expensive to
buy.
QUESTION Carol Fulkroad, Millersburg,
would like a recipe for frozen yogurt, which can
be made in a 1 Vi-quart ice cream freezer
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 A reader requested an old rec
ipe for clear bean soup made with fresh pork.
ANSWER Faye Milwid, Delta, requested a
recipe for pumpkin orange chiffon pie. Here’s
two recipes from “The Best of the Pumpkin
Recipes Cookbook,” edited by Helen and Emil
Dandar.
Pumpkin Chiffon Pie
1 package Knox gelatin
V* cup cold water
1 Va cups pumpkin
Vz cup milk
3 eggs, separated
Vz teaspoon each ginger, cinnamon, and nut
meg
Vz teaspoon salt
1 cup sugar, divided
9-inch baked pie shell
In a double boiler, beat egg yolks slightly
adding Vfe cup sugar, pumpkin, milk, salt, and
spices. Cook 10-15 minutes until thickened.
Soften gelatin in water, add to mix. Blend well
and cool. When mixture begins to thicken, fold
in stiffly beaten egg whites with V 2 cup sugar
added. Pour into pie shell and chill. Top with
cream.
Pumpkin Orange Pie
I V2 cups pumpkin
3 tablespoons maple syrup
1 cup evaporated milk
6-ounce can frozen orange concentrate,
thawed
2 beaten eggs
% cup sugar
I V2 teaspoon cinnamon
I V2 teaspoon pumpkin spice
V 2 teaspoon salt
In bowl, beat in one at a time the above
items, stirring until smooth. Spoon into 9-inch
unbaked crust. Bake 15 minutes at 350 de
grees, reduce heat to 350 degrees and bake 40
minutes. Cool. Serve with whipped topping and
crushed walnuts.
ANSWER A. Guidas wanted old-fashioned
recipes for soups and chilies and pumpkin fun
nel cakes. Here is a recipe, but send in more
for soups and chilies and if you have a different
one for funnel cakes.
Pumpkin Fritters
1 egg
Vz cup sugar
Dash salt
1 Vz cups pumpkin
1 cup flour
1 teaspoon baking powder
V 4 teaspoon bakking soda
1 teaspoon cinnamon
Vz teaspoon ginger
1 tablespoon melted butter
In bowl, beat egg, sugar, salt and pumpkin.
Stir in remaining ingredients. Drop batter by ta
blespoons into 1-inch deep oil at 375 degrees.
Makes IVz dozen.
ANSWER A reader wanted a recipe on
how to can cooked and blended pumpkin.
Thanks to Nancy Wiker for sending these direc
tions from Penn State Extension.
Canned Pumpkin And Winter Squash
Quantity: An average of 16 pounds pumpkin
or winter squash is needed per canner load of
7 quarts; an average of 10 pounds is needed
per canner load of 9 pints.
Quality: Pumpkins and squash should have a
hard rind and stringiess, mature pulp of ideal
quality for cooking fresh. Small size pumpkins
make better products.
Procedure: Wash, remove seeds, cut into
1-inch-wide slices and peel. Cut flesh into
1-inch cubes. Boil 2 minutes in water. Caution:
Do not mash or puree. Fill jars with cubes and
cooking liquid, leaving 1-inch headspace. Ad
just lids and process in dial-gauge canner
pressure at 11 pounds or with a weighted
gauge pressure canner at 10 pounds for 55
minutes, pints, or 90 minutes quarts.
When ready to make pies, drain jars, strain
or sieve cubes.
Beef Industry
To Kick Off
National Nutrition
Advertising Burst
DENVER, Colo. The beef industry will once again
run a national advertising burst of it’s “Beef. It’s What’s
For Dinner” campaign in support of nutrition on cable
and network television and in print starting January 1.
The ads will be targeted to women ages 25-54, and be
seen by more than 50 million women an average of 5.5
times during the month.
Coordinated by the National Cattlemen’s Beef Associ
ation for the Cattlemen’s Beef Board, the campaign rein
forces the fact that women can feel good about eating
and serving beef, because not only does it taste great, it
has the nutrients she needs. The burst will precede a na
tional burst that focuses on convenience in February.
“The timing of this burst coincides with the new year,
as many people are making resolutions during this
time,” according to Paige Miller, director of marketing
communications for the National Cattlemen’s Beef Asso
ciation. “Women in this age group need to understand
that beef can fit wonderfully with balanced, healthy
diets.”
Consumers will see television spots on such cable net
works as Food TV, Arts & Entertainment, Lifetime and
Home & Garden. The ads will also appear on ABC’s
‘Good Morning America” and “All My Children”, as
well as syndicated programs such as “Martha Stewart
Living,” “Wheel of Fortune” and “Rosie O’Donnell.”
The magazine effort will showcase beefs nutrition
message in 22 national magazines that will hit the news
stands in January, including Parents, Good Housekeep
ing, Health, Country Home, Cooking Light, Glamour,
People and TV Guide.
Gallup research shows that efforts to improve con
sumer perception of beef have been successful. The per
centage of consumers who believe that beef contains im
portant nutrients has increased by 11 points since
October 1999, while the percentage of consumers who
believe the nutrients in beef are important to teens and
children has increased by 10 points. And since last Octo
ber, the percentage of consumers who believe beef is an
important part of a balanced diet has increased by nine
percent.
Re-Inventing The Potato
DENVER, Colo. “Re-inventing the Potato,” is both
the title of the National Potato Promotion Board’s newly
published retail report and its program goal. “This in
dustry has been treating potatoes as a commodity,” said
Tim O’Connor, president and chief executive officer of
the board. “We must break out of that mentality and as
sign more value to our crop.”
By way of illustration, he points to the benchmarking
portion of the retail report, documenting how potatoes
are frequently sold at deep discounts, even during holi
days when consumers are obviously going to buy them.
On the other hand, consumers report their purchase de
cisions are driven by quality, type (for specific meals),
and new menu ideas, not usually price.
The board recommends a new approach, a “segmenta
tion strategy” based on consumer needs. “Visualize a
four-level pyramid with your “speciality,” gourmet and
trendy potatoes on top with the highest prices,” said Jon
Brownell, chairman of the board’s marketing committee.
Next is the “premium” section for the consumer who
wants the best quality. Shippers can deliver this quality
in several ways, such as tighter sorting for loose and
smaller bags with uniform potatoes.
Consumers have told us they will pay more for higher
quality,” says Brownell. “Why are we (as an industry)
leaving this money on the table?”
The next two levels of the pyramid are “mainstream,”
all varieties in five-pound bags for consumers shopping
for specific menus, and the “bargain bag” section for
price-conscious shoppers.
Brownell says one reason he believes this approach is
the correct one is that all potato shippers can find ways
to move product up the pyramid by adding value and
commanding higher prices.
Implementing this strategy will require investment; in
vestment by retailers to change their pricing and dis
counting practices, and investment by growers and ship
pers to create higher quality offerings. For this approach
to succeed, O’Connor emphasizes, retailers, growers and
shippers must receive a return on their investments.
The board’s “segmentation strategy,” along with up
dated packaging, cross merchandising in other depart
ments and new layouts for the potato section of the pro
duce department are currently being tested. Results of
work to date, plus consumer meal planning, shopping,
and eating profiles, will become part of a potato category
toolkit for retailers and shippers.
The toolkit, scheduled for winter completion, is an im
portant first step in creating a consumer-directed mar
keting approach for potatoes, but is definitely not the
final word. New promotional concepts will be developed,
tested and refined as the marketplace and consumer
trends change.
For more details or to work with the board on this
strategy, contact the board’s vice president of marketing,
Mac Johnson, at (303) 873-2312.