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,