88-Lancaster Farming, Saturday, March 24,2001
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 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 Norma Eckard, Gettysburg,
wants a recipe for pie crusts using unbleached
flour.
QUESTION Norma Eckard, Gettysburg,
wants a recipe for vegetable lasagna.
QUESTION Karen Horning, Mohnton,
wants a recipe to make the basic baking mix
like Bisquick.
QUESTION Kandace Nealy, Newville, lost
a recipe for coconut cake, which used cream of
coconut, a white cake mix, and sour cream.
She writes that the cake was moist and deli
cious, and she thought it had been published in
this paper recently. We have searched our files
but could not find this recipe. Anyone have the
recipe?
QUESTION Evelyn Reinfeld, Halifax, wants
recipes using raw sugar in cakes, cookies,
pies, etc. (Note: I think raw sugar is inter
changeable with granulated sugar. If someone
has more information and recipes, please re
spond.
QUESTION Rosanna Allgyer, Gap, wants
canning recipes for horseradish jam and for
garlic jar.
QUESTION - Holly Galinski, Plumsteadville,
wants a recipe for a combination of baked sea
food using shrimp, scallops, real crab meat,
and flounder.
QUESTION A Denver reader is looking for
a recipe to make cappuccino that tastes like
that sold at mini markets.
QUESTION Janet Spangler is looking for
a recipe in the 1934 Watkins Cookbook (or in
that year span) for chocolate pennies. It’s a
candy treat made up and dropped on wax
paper that resembles pennies.
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 Janet B. Vogt, Bloomsburg, is
looking for a recipe for dark rye bread with car
away seeds, not tor a bread machine but “good
old homemade by hand” bread.
QUESTION Donna Good, Etters. would like
a recipe for cooking sausage, mainly in brown
gravy.
QUESTION Mary Ann Lutz, Bethel, is won
dering if there is a spice to put in horseradish
to make it “a little on the hot side” without tak
ing the horseradish taste away. She would also
Guide Helps Communities Examine Local Food Supply
UNIVERSITY PARK (Centre Co.) A new planning
guide from Penn State’s College of Agricultural Sciences
will help people examine their community’s food supply
through public forums.
The “Edible Connections Planning Guide” includes a
40-page booklet and a videotape and outlines the six es
sential elements of a forum;
• Setting the Table establishes the goals and issues
to be addressed.
• Food as Lifestyle considers food as central to diet
and health, ethnic diversity, cultural rituals and more.
+1 nFood as Livelihood addresses the farmers, mar
keters, manufacturers and others for whom food is a way
of earning a living.
like to know where to purchase it.
QUESTION - Robert O’Leary, Clarks Sum
mit, would like a recipe for Pepper Corn Soup.
QUESTION Tami Reigle, Paxtonville,
would like a recipe for homemade hard candy
that uses orange peels. Her grandparents lived
in the York ana Dallastown areas and her fami
ly talks about this candy, but no one has the
recipe.
QUESTION - Zayn Muhsin, Philadelphia,
would like to have recipes for making pro
cessed meats such as sausage, salami, turkey
ham, corned beef, bacon, or turkey bacon.
QUESTION Virginia Zimmerman, Lititz,
wants a recipe for making beef or pork pud
dings.
QUESTION Caroline Yoder would like to
know how to make tofu, such as the kind sold
at the store. She would also like to know how
to make soybean milk, cheese, etc.
QUESTION L. Hurst, Shippensburg, would
like to have a recipe for chocolate eclair pies
like those sold in snack packs at stores.
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 A reader requests recipes for
fruit soups made without alcohol.
QUESTION A Somerset reader wants reci
pes for Catalina or 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 R. Diehl, Bloomsburg, wants a
recipe for white chocolate brownies and for
white chocolate cake.
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 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 Shirley Schwoerer, Wysox, want
ed a recipe for strawberry butter. Thanks to
Blair County Dairy Princess Diana Bigelow, Wil
liamsburg, Evelyn Reinfeld, Halifax, and others
for sending a recipe.
Strawberry Butter
8-ounces cream cheese, softened
1 /a cup butter, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, pureed
In a mixing bowl, beat cream cheese and
butter until smooth. Gradually add sugar and
vanilla; mix well. Stir in strawberries. Cover
tightly and refrigerate for several hours or
overnight. May be store in refrigerated for up
to one week. Makes 2 cups. Serve with toast,
English muffins, waffles, or pancakes.
Evelyn also sent a recipe for strawberry
bread, which she recommends serving with the
strawberry butter.
Strawberry Bread
1 Vz cups flour
1 cup sugar
1 Vz teaspoon cinnamon
Vz teaspoon salt
Vz teaspoon baking soda
2 eggs, beaten
• Food as Connection provides examples of food’s
contribution to community-building by creating social
and economic capital.
• Town Meeting gives community attendees an op
portunity to discuss possible solutions and improvements
that will work for their community.
• Celebration of Regional Food allows attendees to
forge new alliances and connections, and draws attention
to the wealth of edible resources that exist in any commu
nity.
“The booklet will help people ensure that the forum in
volves key people and discusses topics that are locally im
portant,” Thomson says. “You want the total community
to participate, including growers, consumers and the
Vi cup cooking oil .
1 cup fresh or frozen strawberries, thawed,
drained
Mix together flour, sugar, cinnamon, salt,
and baking soda. Combine eggs, oil, and straw
berries, add to dry Ingredients. Pour into a
f ceased and floured 9x5-inch loaf pan. Bake
0-60 minutes in 350 degree oven until done.
Cool in pan 10 minutes. Remove from pan and
finish cooling on wire rack. Serve with straw
berry butter.
ANSWER Terry Lerew, Gardners, wanted
a recipe for sweet green peppers to be canned,
the kind served at Subway (not the hot pep
pers). Here is a recipe from Elizabeth Riehl,
Millerstown. However, they are not canned in
oil, which is what I think Terry Lerew wanted.
Sweet-N-Sour Juice To Can Peppers
8 cups sugar
6 cups water
2 cups vinegar
V* teaspoon salt
Pour mixture into saucepan and bring to a
boil. Slice or chop green peppers into jars to
seal. Pour hot juice over peppers and seal.
Process in boiling water bath for 15 minutes.
ANSWER Joyce A. Hollingsworth, Queen
Anne, Md., wanted to know where to get citron
seed, a type of melon with ground-spreading
vines that produce large green citrons. The cit
rons, writes Hollingsworth, are wonderful for
preserves and are also used in fruit cakes.
Thanks to Roy Waibel, 979 Erdman Rd., Ly
kens, PA 17048, for writing that he has some
citron seeds to share.
Thanks to a subscriber who writes that cit
ron seed is available from R.H Shumway’s Cat
alog Fulfillment Center, 335 S. High St.,
Randolph, Wl 53956. On page 51 of Shumway’s
catalog a red-seeded citron variety is recom
mended for pickling and preserving.
ANSWER Thanks to Pennsylvania’s First
Alternate Dairy Princess Heidi Miller for send
ing recipes that she recommends for those
wanting strong bones and the nutritional bene
fits of calcium, protein, riboflavin, potassium,
vitamin A, and vitamin D.
Taco Salad
1 medium-size head lettuce
2 medium size tomatoes
1 bag shredded Cheddar cheese
IVa pounds ground beef
12-ounces sour cream
1 package ranch salad dressing mix (powder)
1 Jar salsa
1 package taco seasoning
1 bag tortilla chips
Mix sour cream and ranch dressing together
and spread in bottom of 9x13-inch baking pan.
Brown ground beef and add salsa ana taco
seasoning. Spread mixture over sour cream
mixture. Shred lettuce and spread over beef
mixture, dice tomatoes and spread over let
tuce, and add shredded cheese. Refrigerate
one hour before serving. Serve with tortilla
chips.
Li’l Cheddar Meat Loaves
1 egg
% cup milk
1 cup shredded Cheddar cheese
% cup quick oats
1 /2 cup chopped onion
1 teaspoon salt
1 pound lean ground beef
% cup ketchup
Vfe cup packed brown sugar
1 Va teaspoon prepared mustard
Beat egg and milk. Stir in cheese, onion, and
salt. Add beef and mix well. Shape into three
loaves. Place in greased 13x9-inch baking dish.
Combine ketchup, brown sugar, and mustard.
Spoon over loaves. Bake uncovered at 350 de
grees for 45 minutes.
ANSWER Here is a favorite recipe from Jill
Hoover, Lancaster County Alternate Dairy Prin
cess.
Sausage Egg Casserole
8 slices buttered bread, cubed
Va pound grated sharp Cheddar cheese
1 pound loose sausage, browned, drained
6 large eggs
2 cups milk
Vz teaspoon oregano
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dry mustard
Line bottom of greased 9x13-inch pan with
bread cubes. Top with cheese and sausage.
Beat eggs with milk. Stir in seasonings. Pour
into pan. Bake at 350 degrees for 30-40 min
utes. Serves 8. May be made a day before serv
ing and refrigerate.
media. It’s through the media radio, newspapers and
TV that most people leant about topics that affect their
lives and communities.”
The twelve-minute videotape presents excerpts from
previous forums and comments from people who have
conducted forums in Pennsylvania communities.
The packet, “Edible Connections: Changing the Way
We Talk About Food, Farm and Community,” is avail
able for $3O from the College of Agricultural Sciences
Publications Distribution Center. For ordering informa
tion, call (814) 865-6713. Credit card orders can be placed
by calling toll-free (877) 345-0691.