88-Lancaster Fanning, Saturday, March 31,2001
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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,
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