88-Lancaster Farming, Saturday, April 21,2001 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 A Berks County reader re quests a recipe for Boboli Garlic Bread that tastes like that sold in supermarkets. QUESTION A reader would like recipes for oatmeal whoopie pies. QUESTION - Mrs. H.S., Danielsville, has been trying to find a recipe for coconut brown ies, which were served during the 1940 s in McCrory Five & Dime store, Allentown. It’s a brownie with a layer of coconut, then choco late frosting on top. No coconut is in the bat ter. QUESTION Carol Spangler wants a recipe for hot pepper jam using green and jalapeno peppers. QUESTION - Helen Krupski, Peconi, N.Y., wants a recipe for cabbage relish that is served at Plain and Fancy Restaurant, Bird-in- Hand. QUESTION Sometimes Helen’s baked cheesecake rises to the top of the springform pan then collapses in the center, resulting in a one-inch high rim around the perimeter of the pan. What is she doing wrong? QUESTION Barb Peachey, McAlisterville, wants a recipe for teddy bear paws. 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 Norma Eckard, Gettysburg, wants a recipe for pie crusts using unbleached flour. 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. On Mother’s Day Pay Tribute To The Women In Your Life Do you have fond memories of a dish your mother or grandmother prepared? Perhaps your wife’s or your mother-in-law’s cooking wins rave reviews from your perspective. Mother’s Day is the perfect time to remember the women who play an important role in your life. One of o (3^“cW(3J*O^C9^¥»c^O^ o C3^'c»^O^°(3^ QUESTION Donna Good, Etters, would like a recipe for cooking' sausage, mainlyln brown gravy. 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 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? ANSWER Janet Spangler, York Springs, wanted the recipe for a dessert that tastes like a creamsickle. Thanks to Mrs. Martin, New Hol land, for sending a recipe. Orange Dessert 5 cups water 2 small packages vanilla pudding (not in stant) 6-ouces orange Jell-0 12-ounces frozen whipped topping Cook vanilla pudding in water, add Jell-O. When set, add whipped topping and beat until fluffly and light. Garnish with madarin orange slices. ANSWER Mary Ann Lutz, Bethel, asked if there is a spice to put in horseradish to make it “a little on the hot side” without taking the horseradish taste away. Thanks to Frances Homa, Alpha, N.J., who recommends adding a few drops of jalapeno juice to the horseradish to give it spice. The juice can be found at bar gain outlets according to Frances. ANSWER R. Diehl, Bloomsburg, requested a recipe for starter sourdough buckwheat pan cake mix. Thanks to Frances Homa, Alpha, N.JL, for sending the recipe. Sourdough Buckwheat Pancakes 1 cup all-purpose flour 1 cup buckwheat flour 2 cups lukewarm water Vfe cup sourdough starter 2 level tablespoons sugar 1 teaspoon salt V 2 teaspoon baking powder 3 tablespoons melted shortening or oil 2 eggs Vi teaspoon baking soda dissolved in 1 ta blespoon water Add flour and water to sourdough starter. Beat until smooth, let stand in warm place overnight. To the batter, add sugar, salt, bak ing powder, and melted shortening or oil. Beat eggs. Gently fold in dissolved baking soda. Do not stir after baking soda has been added. Cook in moderately hot, greased griddle. Do the best ways to show your appreciation is by participat ing in the “Tribute To Mothers” printed in Lancaster Farming, May 12. Send in a recipe and a few paragraphs about the per son who prepares or who did prepare some of your favor ite dishes. We can even print a picture to accompany the recipe if you include a clear photograph. not let the oil smoke on the griddle. Makes 4-6 servings. ANSWER —' Norma Eckard, Gettysburg, wanted a recipe for vegetable lasagna. Thanks to Tessie Kizis, Newsoms, Va., for e-mailing this recipe. Fresh Vegetable Lasagna 8-ounces uncooked lasagna noodles 10-ounce package frozen spinach, thawed, squeezed dry 1 cup shredded carrots V 2 cup sliced green onions Vi cup sliced red bell peppers V 4 cup chopped fresh parsley Vi teaspoon black pepper 1 Vi cups low-fat cottage cheese 1 cup buttermilk Vi cup plain yogurt 2 egg whites 1 cup sliced mushrooms 14-ounce can artichoke hearts, drained, chopped 2 cups shredded part-skim mozzarella cheese Vi cup freshly grated parmesan cheese Cook pasta according to package directions, omitting salt. Rinse under cold water, drain well. Set aside. Preheat oven to 375 degrees. Combine spin ach, carrots, green onions, bell pepper, pars ley, and black pepper in large bowl. Set aside. Combine cottage cheese, buttermilk, yogurt, and egg whites in food processor or blender; process until smooth. Spray 13x9-inch baking pan with nonstick cooking spray. Arrange half of noodles in bot tom of pan. Spread with half each of cottage cheese mixture, vegetable mixture, mush rooms, artichokes, and mozzarella. Repeat lay ers, ending with noodles. Sprinkle with cheese. Cover and bake 30 minutes. Remove cover; continue baking 20 minutes or until bubbly and heated through. Let stand 10 minutes before serving. Makes 8 servings. ANSWER - Ruth LaFollette, Bernville, wanted a recipe for barbecue sauce. Thanks to Tessie Kizis, Newsoms, Va., for sending her recipe. Best Barbecue Sauce 4 cloves garlic, minced 1 cup chopped onions V 2 cup olive oil 1 cup chopped fresh tomatoes Va cup chopped black olives 2 tablespoons soy sauce 1 pup orange juicp Va cub brown sugar 2 tablespoons apple cider vinegar Va cup chopped parsley Saute garlic and onions in olive oil; add to matoes and cook until reduced by half. Add the remaining ingredients, simmer 20 minutes and use as a marinade or grilling sauce. If pre ferred, blend well and serve as a sauce to ac company grilled meats. Good with poultry, beef, or lamb. Makes about 2Vi cups. QUESTION Helen Krupski, Peconi, N.Y., wanted a recipe for creamy rice pudding that can be made on top of the stove. Tnanks to Au drey Balogh for e-mailing the recipe. She writes that it makes a large pot that is sooo creamy. It is well worth the effort to make it. Malvina’s Rice Pudding In a large pot on top of stove, cook together until it begins to thicken: 1 cup long-grain rice 2 quarts whole milk Whisk together: 2 eggs 12-ounce can evaporated milk 1 cup granulated sugar After thoroughly mixed together, add to cooked rice and bring to boiling point but do not boil. Add: 2 teaspoons vanilla Raisins, if desired Nutmeg, if desired Mixture will thicken as it cools. Be sure to include your name and your relationship to the person you are honoring. Include your full address with any photographs you want returned. Submissions must be received by May 7. Send to Moth er’s Day Tribute, Attention: Lou Ann Good, P.O. Box 609,1 E. Main St., Ephrata, PA 17522. J. f,
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