88-Lancaster Fanning, Saturday, March 31,2001 If you are looking for a redpe but can’t find it, send your redpe request to Lou Ann Good, Cook’s Question Comer, 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 redpe to make sure you copy the right amounts and complete instructions for making the red pe. Sometimes we receive numerous answers to the same request, but cannot print each one. Answers to redpe 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 - Mildred Sickler, Falls, would lijte a recipe for buttermilk sugar cookies. QUESTION Jennifer Kauffman wants a recipe for maple and brown sugar oatmeal. QUESTION C. Kessel, Hanover, wants a recipe for a dessert called lime cooler, which combines lime Jell-0 and finely grated lemon/ lime peel. She believes the fluffy dessert is popular among Amish and Mennonite families. QUESTION Retired dairy farmer Don War yanka, Irwin, writes that at the York Farmer’s Market, he ordered a creamy macaroni dish that was served with stewed tomatoes. That was two years ago, but he has never forgotten how tasty it was. He would like the recipe. QUESTION R. Diehl, Bloomsburg, wants a recipe for starter sourdough buckwheat pan cake mix. QUESTION Norma Eckard, Gettysburg, wants a recipe for pie crusts using unbleached flour. QUESTION Norma Eckard, Gettysburg, wants a recipe for vegetable lasagna. 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 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 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 and 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 L. Hurst, Shippensburg, would like to have a recipe for chocolate eclair pies like those sold in snack packs at stores. QUESTION A reader requests recipes for fruit soups made without alcohol. 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, Bemvllle, 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 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. Guides 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 Mary Brinton, Severn, Md., wanted a recipe for President Grant’s rice pud ding, which is reported to have been his favor ite. Thanks to a reader who sent in the follow ing recipe, which is served with lemon sauce. Rice Pudding 1 tablespoon butter 3 cups hot cooked rice 4 eggs, separated 2 cups half-and-half 2 cups milk Vi cup sugar 1 tablespoon lemon peel, grated 1 teaspoon vanilla extract Vs teaspoon salt Stir butter Into rice; set aside. Seat egg yolks; add half and half, milk, sugar, lemon peel, vanilla, and salt. Add yolk mixture to rice. Beat 4 egg whites until stiff; fold into mixture. Pour into a buttered, 2-quart baking dish; set in pan of hot water. Bake one hour in a 350 de gree oven or until knife inserted in center comes out clean. Serve with lemon sauce. Serves 8. Lemon Sauce: V 2 cup sugar 1 tablespoon cornstarch Va teaspoon salt 1 cup boiling water 1 tablespoon butter 1 tablespoon lemon peel, grated 3 tablespoons fresh lemon Juice Combine sugar, cornstarch, and salt; stir in water gradually. Cook, stirring constantly, about 5 minutes, blend in remaining ingredi ents. ANSWER Joyce Grim, Bucks Co., writes that her church group makes candy twice a year. Often the chocolate turns white while drying, and she wanted to know what caused that problem. Thanks to Eleanor Heavener, Flintstone, Md., who writes that chocolate turns white when it is poured too warm or the room is too warm and it is taking too long to cool. Make sure the chocolate is slightly cool to the touch and work fast. If it cools too much, set in a pan of hot water for a few seconds. She would be happy to answer questions at (301) 478-2712. ANSWER Janet B. Vogt, Bloomsburg, wanted a recipe for dark rye bread with cara way seeds, not for a bread machine but “good old homemade by hand” bread. Thanks to a reader for sending a recipe. Rye Bread 2 packages active dry yeast V 2 cup warm water Vi cup honey 3 cups rye flour 2 cups warm buttermilk or sour milk 4 tablespoons caraway seed V 2 cup soy grits (optional) 2 teaspoons salt V« cup molasses % cup melted butter or oil 3 or more cups whole wheat flour Mix yeast into warm water, add 1 teaspoon honey; set aside. Combine rye flour, milk, cara way seed, grits, salt, molasses, remaining honey and butter or oil. Add yeast mixture; beat until smooth. Add enough whole wheat flour to make a soft dough. Knead dough on a lightly floured board until smooth. Put dough in greased bowl; turn to grease the top. Cover and let dough rise in a warm place until dou bled; punch down and let rest about 10 min utes. Divide dough in half. Shape loaves and put into 2 greased loaf pans; cover and let rise to rim. Bake in preheated 350 degree oven 35-45 minutes, until brown and firm all over. Remove from pans; cool on wire racks. ANSWER Karen Homing, Mohnton, want ed a recipe to make the basic baking mix like Bisquick. Thanks to Elizabeth Weaver-Kreider and Jennifer Kauffman for e-mailing recipes, and to others for sending recipes. Basic Biscuit Mix For 4 pounds of mix, sift together three times: 10 cups all-purpose flour 6 tablespoons baking powder 1 Vz tablespoon salt 1 Vi teaspoon cream of tartar % cup sugar Cut into dry mix until'consistency of corn meal: 2 cups vegetable shortening Stir In: 2 cups dry milk powder Store in covered container at room tempera ture. Can use interchangeably in recipes re quired Bisquick. Substitutions: Vb of flour can be whole wheat. Can add 1 cup wheat germ. May replace IV2 cups all-purpose flour with soy flour. Dry milk Is optional, but increases protein. Easy Biscuit Mix 10 cups all-purpose flour or 6 cups all-pur pose with 4 cups whole wheat flour Vb cup baking powder V 4 cup sugar 2 cups shortening 2 teaspoons salt In- bowl, stir together flour, baking powder, sugar, and salt. Cut in shortening until mixed thoroughly. To make biscuits: Use 1 cup biscuit mix and V«cup milk. Makes 4; bake at 450 degrees for 8 minutes. To make muffins; Use 1 cup biscuit mix, 1-3 tablespoons sugar, 1 egg, and V « cup milk. Makes 6. Bake at 400 degrees for 15-20 min utes. To make pancakes: Use 1 cup biscuit mix, 1 beaten egg, and % cup milk. Makes 6. ANSWER A Somerset reader wanted reci pes for Catalina or French Salad Dressing. Thanks to Jenifer Kauffman for sending this recipe. French Dressing 2 cups mayonnaise V* cup vinegar 3 tablespoons sugar Va teaspoon salt 1 tablespoon mustard 1 cup ketchup 1 teaspoon garlic powder Mix together thoroughly and serve. Here’s and entirely different recipe for French dressing from Elizabeth Weaver-Kreid er. French Dressing Shake, beat, or whirl in blender: 1 tablespoon grated onion 1 teaspoon salt 2 tablespoons sugar 2 tablespoon vinegar Va cup salad oil Va cup ketchup 2 tablespoons lemon juice 1 teaspoon paprika Keeps well stored in refrigerator. ANSWER Caroline Yoder wanted to know how to make tofu, soybean milk, cheese, etc. Thanks to a reader who writes that a soy milk machine that grinds, heats, filters, and pas teurizes raw, canned or dried soybeans into 5 cups of soy milk within 18 minutes sells for $159 from “Real Goods,” 1031 N. State St., Ukiah, CA 95482-3413. Phone 1-800-762-7325. Thanks to another reader for sending a col lection of soy recipes. Soy Milk From Dry Beans Oriental Method: Several methods are used in the Orient for making soy milk. The following recipe is simple. Soak dry soybeans in water for 12 hours at room temperature, changing the water fre quently. Many prefer to soak the beans at least 24 hours. Grind the beans to a fine paste, in a food chopper with a fine knife, or, preferably, (Turn to Page 89)
Significant historical Pennsylvania newspapers