Cook’s Question Comer
(Continued from Page B 8)
Combine milk, sugar, and marshmallows in a
saucepan. Cook over medium heat 5 minutes
or until marshmallows melt. Stir in coconut and
cornstarch, bring to a boil. Cook one minute,
stirring constantly. Makes 2 cups. Spread
evenly over brownies or cake.
Chocolate Frosting
1 tablespoon butter
V* cup sugar
3 tablespoons milk
1% cup confectioners’ sugar
1 teaspoon vanilla
1 -ounce unsweetened chocolate, chopped
Melt butter in saucepan on low heat, add
sugar, milk, and chocolate. Cook 3 minutes or
until chocolate is melted. Remove from heat
and cool. Stir in confectioners’ sugar and vanil
la. Spread carefully over coconut layer.
ANSWER Evelyn Reinfeld, Halifax, wanted
recipes using raw sugar in cakes, cookies,
pies, etc. Thanks to Melissa Lapp for writing
that her family uses raw sugar in baking items
with no troubles. You can use less raw sugar in
canning, baking, and jam because it is more
concentrated. For more tips, write to Melissa,
3333 Cassadaga Rd., Cassadaga, NY 14718.
ANSWER Tami Reigle, Paxtonville, wanted
a recipe for homemade hard candy that uses
orange peels. Her grandparents lived in the
York and Dallastown areas and her family talks
about this candy, but no one had the recipe.
Thanks to Josephine Matenus, Dallas, for
sending a recipe using grapefruit peels and the
adjustments needed to make candied orange
peels.
Candied Grapefruit Peel
Cut peel from two grapefruits itno four
lengthwise sections. If the membranes are very
thick, remove some of it, otherwise leave it in
tact. Cover peel with cold water; bring to boil
10 minutes, drain. Repeat three times. Cut into
thin strips.
In 3-quart saucepan, combine syrup, 1 cup
granulated sugar, Va cup white corn syrup, and
1 cup water.
Stir over low heat until sugar dissolves, add
peel, gently simmer uncovered about 40 min
utes or until most of the syrup is absorbed.
Drain in coarse strainer or colander. Roll peel,
a few pieces ata l time, in granulated sugar. Ar
range in single layer on waxed paper or pan.
Let dry about two days. Store in covered con
tainer. Makes about */a pound.
Candied Orange Peel
Substitute six thick-skinned oranges for
grapefruit. Boil peel 5 minutes each time in-
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stead of 10 minutes. Increase sugar to 2 cups.
Decrease corn syrup to 2 teaspoons. Makes
about 1 Vz pounds.
ANSWER For the reader who wanted a
recipe for teaberry ice cream, Glenn Reeder,
New Tripoli, writes that they have made teaber
ry ice cream by melting the pink candy mint
lozenges in the milk used for making ice
cream. He thinks they use 8-16-ounces for a
6-8 quart ice cream mixture. Experiment to find
the flavor you desire. The Reeders also used
chopped real teaberries, but -prefer the ice
cream made with the lozenges.
ANSWER Holly Galinski, Plumsteadville,
wanted a recipe using a combination of baked
seafood. Thanks to Frances Smith, White Hall,
for sending a recipe that her family loves. You
may use a mixture of shrimp, crabmeat, scal
lops, and flounder. She writes they live on a
grain farm and farm more than 5,000 acres
with corn, wheat, and soybeans.
Seafood Casserole
2 tablespoons butter
2 tablespoons flour
1 cup light cream
Vi teaspoon Worcestershire sauce
1 Va teaspoon salt
Dash pepper
1 tablespoon grated onion
Va teaspoon celery salt
1 cup lobster or crabmeat
1 cup cooked shrimp
Vi cup canned sliced mushrooms
Dash cayenne, optional
Rice, cooked
Heat butter, blend in flour and cream, stir
until thick. Add Worcestershire sauce, salt,
pepper, onion, seafood, and cayene, heat thor
oughly.
Keep hot in double boiler. Pour over hot rice,
when ready to serve or place cooked layer of
rice in buttered casserole. Cover with seafood
mixture, layer rice, and seafood mixture. Top
with one-third cup sharp cheese, and bread
crumbs. Place in 350-degree oven until heated
through and cheese is melted or crumbs are
golden.
Note: Sauce can be prepared and refrigerat
ed overnight or the complete casserole can be
prepared and frozen until ready to use.
When serving 10 people, use 2Vi pounds me
dium shrimp and 1 pound crabmeat. Slice
shrimp down the middle which makes it look
prettier. If sauce seems skimpy, add more
cream to your preference. Sauce should be
slightly runny if served with rice.
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• Insulated overhead doors in widths up to 40
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Phillipsburg, NJ 908-454-7900
Bridal Shower
Recipe Ideas
BROCCOLI SALAD
1 bunch broccoli, bite-sized pieces
1 bunch cauliflower, bite-sized pieces
1 pound bacon, fried and crumbled
1 small onion
2 cups shredded sharp cheese
2 cups mayonnaise
2 tablespoons vinegar
1 cup sugar
Mix together the mayonnaise, vinegar, and
sugar for dressing; mix with other ingredients.
Diana Bigelow
Blair County
Dairy Princess
PEANUT BUTTER BARS
18.5-ounce yellow cake mix
'A cup chopped pecans
2 A cup evaporated milk
'A cup melted butter
'A cup peanut butter chips
'A cup chocolate chips
Combine dry cake mix, pecans, milk, and but
ter in a medium bowl; mix well. Pour half of the
mixture into a greased 9X13-inch pan. Bake 10
minutes at 350 degrees. Sprinkle over chips and
drizzle with chocolate syrup. Top with small
spoonfuls of remaining cake mixture. Bake anoth
er 20 minutes. Cool and cut into bars.
RASPBERRY MILK PUNCH
'A gallon raspberry ice cream (softened)
1 gallon milk
2 (11-ounce) cans of concentrated berry juice
2 (11-ounce) cans of water
Mix ingredients in a large bowl; mix ice cream
and milk together. Gradually add berry juice and
water until thoroughly mixed. Makes 35-40 serv
ings.
16 ounces cream cheese
8 ounces dried beef, chopped fine
1 teaspoon onion salt
In medium-size bowl, soften cream cheese
slightly. Add onion salt and dried beef. Blend well
and form ball. May be rolled in '/: cup chopped
nuts or left plain. Enjoy with crackers.
Wa
Lancaster Farming, Saturday, April 28,2001 -I
CHEESE BALL
■Bl
Diana Bigelow
Blair County
Dairy Princess
Diana Bigelow
Blair County
Dairy Princess
Diana Bigelow
Blair County
Dairy Princess