88-Lancaster Farming, Saturday, March 3,2001 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 igood.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 D. Reinert, Alburtis, wants rec ipes for dried beef other than creamed dried beef. QUESTION Mary Brinton, Severn, Md., wants a recipe for President Grant’s rice pud ding, which is reported to have been his favor ite. It was made like a custard with eggs and served with lemon sauce. QUESTION Lisa Weaver, Dillsburg, wants a recipe for mayonnaise cake. She remembers her grandmother making it. QUESTION Ms. Wm. Stevens, Starrucca, would like the best recipe for baked corn in order to serve it for her senior citizens group. QUESTION Jean McCaffrey, Ironia, N.J., is looking for a recipe for Chinese Lo Mein, pre ferrably chicken or vegetable. QUESTION Joyce Grim, Bucks Co., writes that her church group makes candy twice a year. Often the chocolate turns white while drying. It is not placed in the refrigerator. How can they prevent this from happening? QUESTION A Lancaster County reader would like to have recipes using chicken breast. QUESTION A reader would like a recipe for iced tea. QUESTION Holly Eshbach, Dover, wants to know where to purchase teaberry flavoring to make teaberry ice cream. QUESTION Beverly Massicot, Taneytown, Md., is looking for a recipe for vanilla sauce served over bread pudding. It was served in a few restaurants years ago. QUESTION Virginia Zimmerman, Lititz, wants a recipe for making beef or pork pud dings. QUESTION A reader requests recipes for fruit soups made without alcohol. QUESTION A Somerset reader wants reci pes for Pasta Fazool or Fasoul and for Catalina French Salad Dressing. QUESTION A York County reader wants a recipe for Chicken-Peanut Casserole that tastes like that served at Hershey Farms Res taurant. QUESTION A reader would like a recipe to make apple or cherry turnovers like those served at Arby’s Restaurant. QUESTION Eleanore Henne, Bernville, wants a recipe to make cashew brittle in the oven, not on the burner. She does not have a microwave so do not send directions using a microwave. QUESTION Shirley Schwoerer, Wysox, would like a recipe for strawberry butter. QUESTION R. Diehl, Bloomsburg, wants a recipe for white chocolate brownies and for white chocolate cake. QUESTION Rachel Beiler, Paradise, re quests a recipe for steak sauce. QUESTION Jody Applebee wants a recipe for corned beef hash that tastes like that served in restaurants. 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. 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 Dotty Gaul, Douglassville, writes that when she was growing up in the Harrisburg area during the 19505, her family went to the Bjue 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 A. Guidas wants a recipe for pumpkin funnel cakes. 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 make homemade rice cakes. She writes they are nice for wheat-free diets but expensive to buy. ANSWER Holly Eshbach, Dover, wanted to know of a way to prevent cream puffs from de flating after they are removed from the oven. Thanks to Dorothy Stems, Deerfield, N.J., who sends a recipe that she said includes the se cret to keep them puffy putting them back into the oven for 20 minutes. Cream Puffs V 2 cup butter 1 cup boiling water 1 cup sifted all-purpose flour V* teaspoon salt 4 eggs Melt butter in boiling water. Add flour and salt ail at once, stir vigorously. Cook, stirring constantly, until mixture forms a ball that doesn’t separate. Remove from heat and cool slightly. Add eggs, one at a time, beating vigor ously after each until smooth. Bake in 450 degree oven 15 minutes, then in 325 degree oven 25 minutes. Remove cream puffs from oven; split. Turn off oven and put cream puffs back in oven to dry out, about 20 minutes. Cool on rack. Just before serving, fill centers with ice cream or French custard filling. Replace tops; drizzle with chocolate sauce. Sprinkle chopped nuts atop. Makes about 10 big puffs. ANSWER Erma Zimmerman, Williamsburg, wants a recipe for pesto sauce. Thanks to Vale rie Olesh for sending a recipe. Creamy Pesto Dip 2 cups packed parsley sprigs % cups walnut pieces Vs cup grated parmesan cheese 2 cloves garlic 1 tablespoon dried basil leaves 8-ounces cream cheese, softened Va cup milk Lemon wedge and basil sprig, for garnish Snack sticks In electric blender or food processor, blend parsley, walnuts, parmesan cheese, garlic, and basil until.finely chopped. Add cream cheese and milk; process until well blended. Cover; chill until serving. Garnish with lemon wedge and basil sprig if desired. Serve as a dip with snack sticks. Yield: IVz cups. ANSWER Margaret Kaltreider, Glenville, wanted a recipe for Irish soda bread. Thanks to Hermie Potts, N.J., for sending a recipe that she writes is very good. Irish Soda Bread 1% cups raisins 4 cups flour sifted Vz teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 3 tablespoons sugar 2 eggs, beaten 1 Vz cups buttermilk Vz cup butter, softened 3 teaspoons caraway seeds (options) Heat oven to 450 degrees. Mix raisins with flour, baking soda, baking powder, salt, and sugar. Cut in butter with pastry blender or two knives until the consistency of coarse corn meal. Gradually add buttermilk and eggs, mix gent ly until just moistened. Knead lightly until smooth on floured board. Shape into round loaf. Put dough in a greased round baking pan. With sharp knife, cut a cross on top of the dough. Bake 10 minutes at 450 degrees, re duce heat to' 350 degrees and bake 45 more minutes. Cool on wire rack. Slice and eat. ANSWER Another solution for Frances Hanlin who was having trouble churning butter is sent by a reader who said that cream might be too warm when churning. Let the cream set at room temperature for one hour and then churn. ANSWER Rose Camata, Covington, re- quests a recipe for white boiled icing for cakes. Thanks to Dorothy Stoms, N.J., and an anony mous reader for sending several recipes. Boiled White Icing Stir until sugar is dissolved and bring to a boil: 2 cups sugar 1 cup water Cover and cook about 3 minutes or until the steam has washed down any crystals which may have formed on the sides of the pan. Un cover and cook to 238-240 degrees. At the temperature the syrup will spin a very thin thread on the end of a coarser thread. This final thread will almost disappear, like a self consuming spider web. Whip until frothy: 2 egg whites Va teaspoon salt Add the syrup in a thin stream, whipping eggs constantly, when these ingredients are all combined, add: Vs teaspoon cream of tartar or a few drops lemon juice 1 teaspoon vanilla Seven Minute White Icing A very fluffy, delightful icing that never falls. Place in the top of a double boiler and beat until thoroughly blended: 2 unbeaten egg whites 1 Va cups sugar 5 tablespoons cold water V«teaspoon cream of tartar 1 Va teaspoons light corn syrup Place these Ingredients over rapidly boiling water. Beat them constantly with a rotary beat er or with a wire whisk for seven minutes. Re move icing from heat. Add: 1 teaspoon vanilla Continue beating until the icing is the right consistency to be spread. At this point you may add (optional) Va cup chopped nuts or grated coconut or 1 stick crushed peppermint candy. Makes about 2 cups frosting. Here’s one for chocolate cooked icing from Mildred Miller, Hershey. Chocolate Cooked Icing 1 cup sugar 3Va tablespoons cornstarch 6 tablespoons cocoa Pinch salt 1 cup water 2 tablespoons vegetable oil Mix water with cornstarch in saucepan. Combine cocoa and oil. Add to cornstarch mix ture and remaining ingredients while cooking over low heat, about 10 minutes, stirring con stantly. ANSWER Jacob Beiler, Holtwood, request ed recipes for cheese making. Also, he would like to know where to buy rennet tablets. Thanks to a reader for recommending the fol lowing source: New England Cheqsemaking Supply Co., P.O. Box 85, Main St., Ashfield, MA 01330. Here are several recipes. Mozzarella Cheese Pour one gallon milk (can use skim) into con tainer, add 3 tablespoons buttermilk or 1 table spoon vinegar to milk. Stir well and let set from 6-12 hours. Heat milk to 90 degrees and stir in Va rennet tablet dissolved in one tablespoon cold water. Remove from heat, cover, let set in warm spot for 30 minutes or until the curds are set. Break It Into small pieces with your hands. Place mixture over low heat, stirring occasion ally with your hands. When the curds begin to stick together, gather into a mass and put into cheese press (or into a colander lined with a light weight material). Press cheese for 30 minutes, adding more weight (10 pounds is sufficient) every 5 min utes (can use a jar and add water and compare with water weight for proper amount). Take cloth off cheese and put in back into the whey. Heat slowly over low heat to slightly below boiling. Remove cheese from whey and put into cloth. Leese drain overnight. Remove from cloth. Wrap and freeze until needed. Yield: about 1 pound. (Wild-Flavored Heat 2 gallons milk in stainless steel kettle to 180-190 degrees. If it boils, it will work, but cheese will be drier. Remove from heat and add vinegar until it separates (approximately Vs cup). Pour cheese into a colander to drain the whey. Once it’s drained, add 2Vs teaspoons salt to the curds using a fork to stir. While still hot, put the curds into some kind of mold with holes at the bottom and sides so it can drain. (Try using the top of a vegetable blancher). Cut a plastic lid to fit and punch holes for the top. For weight, fill 5-quart plastic ice cream pail with water. Or put a cheesecloth into the co lander and gather the curds tightly in the cloth and let set. Let it drip and harden in a cold place overnight. Remove from mold and enjoy. For cottage cheese, cool curds in whey. Drain through cloth, allowing curds to drip dry. Place them in a bowl and add salt, enough milk to moisten the curds. Hard Cheese
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