18-Lancaster Farming, Saturday, May 5,2001
Bl
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 reader wants substitutions
for chocolate to make for someone who is al
lergic to chocolate but loves the flavor.
QUESTION Jean Redmond, Mohnton,
wants a recipe for baked French toast.
QUESTION Bethany Keeney, Seven Val
leys, wants a recipe for baked macaroni made
with Cheez Whiz.
QUESTION Loretta Blaine, Stevensville, is
looking for recipes to make ketchup and Ital
ian-style spaghetti sauce that tastes like that
sold in supermarkets. She writes that her fami
ly likes a strong flavor. I’m not sure if she
means strong tomato flavor or a spicy sauce.
QUESTION A Pine Grove reader wants a
recipe for bean soup to cook in a big, black
butcher kettle.
QUESTION A Berks County reader re
quests a recipe for Boboli Garlic Bread that
tastes like that sold in supermarkets.
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 C. Kessel, Hanover, wants a
recipe for a dessert called lime cooler, which
combines lime Jell-O 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 Donna Good, Etters, would like
a recipe for cooking sausage, mainly in brown
gravy.
QUESTION Robert O’Leary, Clarks Sum
mit, would like a recipe for Pepper Corn Soup.
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 York County reader wants a
recipe for Chicken-Peanut Casserole that
tastes like that served at Hershey Farms Res
taurant.
ANSWER Dotty Gaul, Douglassville, wrote
that when she was growing up in the Harris
burg area during the 19505, her family went to
the Blue Parasol, a drive-in restaurant with
curb service. They served pork barbecue sand
wiches with no tomato sauce but with relish.
She wanted the recipe. Thanks to Mrs. Calle
man, Hummelstown, for sending the recipe.
Pork Bar-B-Que
Boneless pork roast, rolled, tied
Salt and pepper
4 tablespoons brown sugar
Rub poik roast with salt and pepper. Sprin
kle with brown sugar and rub in. Bake at 350
degrees until done.
Refrigerate overnight until firm. Remove net
ting and slice thin on a slicer. Place in a steam
table and add very little water. Take a fork and
shred meat. Keep turning over with a fork until
shredded. Add water only when necessary.
Place on roll that is toasted on the bottom.
Serve with India relish and salt.
The same recipe can be used with ham.
ANSWER A reader wanted the recipe to
make chicken barbecue sauce that tastes like
that served at open-pit barbecues. Thanks to
Mrs. Calleman, Hummelstown for sending a
recipe.
Open Pit Chicken Bar-B-Que
Split fryers
1 cup water
1 cup vinegar
Vz cup butter
Salt and pepper
Heat water, vinegar, and butter until melted.
Add salt and pepper. Spray on chicken. Grill.
Keep turning and spraying chicken constantly.
ANSWER Carol Spangler wanted a recipe
for hot pepper jam using green and jalapeno
peppers. Thanks to Fran Westfall, New Oxford,
for sending a recipe.
Jalapeno Jelly
3 jalapeno peppers
4 bell peppers
1 cup white vinegar
5 cups sugar
1 bottle liquid pectin
Cut peppers in half. Remove seeds and
stems. Run peppers through food grinder,
using fine blade. Use all juice. Slowly boll the
first four ingredients slowly for 10 minutes. Re
move from heat. Add liquid pectin and boil hard
for one minute. Pour into sterilized half pint
jars to within y2-inch of top. Put on cap, screw
band firmly. Process In boiling water bath 5
minutes to seal. Yield: 5 half pint jars.
ANSWER For Evelyn Reinfeld who wanted
to know about using raw sugar in recipes,
Linda Fisher, New Providence, sends this ad
vice: She uses only raw sugar, no granulated or
brown sugar. In baking, mix the raw sugar with
eggs and canola oil. For best results, allow the
raw sugar crystals to dissolve before adding
the dry ingredients by whipping with a wire
whisk. Let set 5-10 minutes, if the sugar crys
tals aren’t dissolved before, they will melt
while baking and keep the cake or cookies
from rising properly or getting fluffy. You can
use less sugar because raw sugar is sweeter.
ANSWER Jennifer Kauffman wanted a
recipe for maple and brown sugar oatmeal.
Thanks to Linda Fisher, New Providence, for
sending her recipe.
Maple And Brown Sugar Oatmeal
2 cups oatmeal
1 Vz teaspoon salt
% cup raw sugar OR V*-Vz cup maple syrup
Place ingredients in 2-quart saucepan and
cover with water and let stand 10 minutes.
Turn on heat and stir occasionally until it
cooks. Turn off heat and put cover on 5 min
utes to steam it. If mixture is too stiff, add
water until it reaches the consistency desired.
Serve with raisins or cold milk.
ANSWER For the reader who e-mailed a
question about the sour cream cake, here is
one from Joan Byeriy, Warwick, Md.
Coconut Sour Cream Cake
1 white cake mix
SVs-ounces cream of coconut
% cup oil
8-ounces sour cream
3 eggs
With electric mixer, combine all ingredients
in a large bowl. Pour into greased and floured
9x13x2-inch pan. Bake at 350 degrees for
25-30 minutes. Cool.
Frosting:
2 cups powdered sugar
1 tablespoon milk
8-ounces cream cheese, softened
8-ounces heavy cream
Mix sugar, milk, and softened cream cheese
well with an electric mixer. Whip heavy cream
until stiff peaks form. Fold whipped cream into
other ingredients. Spread over cooled cake.
Store in refrigerator.
BEEE
IT’S WHAT’S FOR DINNER.
Here is another version of coconut cake,
which Lee Laveity, Dover, N.J., writes is very
moist and rich, but easy to make.
Coconut Cake
1 box for butter cake mix
16-ounces sour cream
2 cups sugar
12-ounces coconut
Frozen whipped topping
Prepare box cake as directed and bake in
two round or square cake pans. When cooled,
slice each layer in half so that you have four
layers.
Combine sour cream, sugar, and coconut.
Reserve one cup of mixture. Spread this filling
between each layer. Mix reserved cup of coco
nut mixture with 3 A cup whipped topping. Use
this to cover top and sides of cake.
Seal cake with food wrap and refrigerate for
2-3 days then serve.
ANSWER Here is the correct recipe for
homemade ice cream sandwiches from Mary
Ann Reich.
Homemade Ice Cream Sandwiches
V 2 cup margarine
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
Vz cup cocoa powder
2 cups ail-purpose flour
1 teaspoon baking powder
Va teaspoon salt
Vi gallon vanilla ice cream
In medium-size bowl, cream margarine and
brown sugar (using margarine and brown sugar
rather then butter and granulated sugar pro
duces a chewy, soft cookie).
Beat in eggs, one at a time, then vanilla ex
tract.
In a separate bowl, stir the cocoa, flour, bak
ing powder, and salt. Gradually add to the mar
garine mixture. Beat until well combined. Gath
er the dough into a ball and chill at least one
hour.
Heat oven to 375 degrees. On a lightly
floured surface, roll out the dough to V4-inch
thick. Use a ruler and sharp knife to cut out
2V4x5-inch rectangular pieces.
Transfer the cookie rectangles with a spatu
la to an ungreased baking pan. Use the tines of
a fork to make patterns on the cookies. Bake
the cookies for 8-10 minutes or until set. Cool
on cooling rack.
Meanwhile, cut rectangular blocks from the
ice cream. To do this, peel back the half gallon
carton from the ice cream, and cut V2-inch
thick slabs that are roughly the dimensions of
your baked cookies. Return the blocks to the
freezer. When the cookies have thoroughly
cooled, place one ice cream block between two
cookies. Trim the sides with a knife, wrap the
sandwich in foil, and freeze several hours. Re
peat until you have used all the cookies and ice
cream.
ANSWER For the person who wanted reci
pes for fruit soup without alcohol, here is one
from Patty Beran.
Vt cup sugar
4 cups water
V* cup quick-cooking tapioca
V 2 cup raisins
2 cups mixed dried fruit
Vi lemon finely chopped, including peel
1 stick cinnamon
In large saucepan, combine sugar and water.
Bring to a boil. Gradually add tapioca, stirring
constantly. Add remaining ingredients; cover
and simmer IVs hours, stirring occasionally.
Discard cinnamon stick. Serve hot. Makes 10 Vi
cup servings.
ANSWER Can you believe it another
version for creamsicle dessert, which proves
there is always a different way to make the
same dish. This one is from Pat Partash, Bigler.
Orange Creamslckle Cake
1 orange supreme cake mix
3-ounce package Jell-0
1 cup hot water
1 cup cold water
Prepare cake mix as directed. Bake in
13x9-inch pan. Cool 15 minutes. Mix Jell-O, hot
water, and cold water. Make holes in cake with
fork; pour Jell-0 over cake. Let cool and frost
with pudding icing.
Pudding Icing:
1 small box vanilla pudding
2 (1.3 ounce) packets Dream Whip
1 cup cold milk
Combine ingredients and mix until thick.
Spread over cake.
Fruit Soup