18-Lancaster Farming, Saturday, May 19,2001
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 Mary Fisher, Paradise, is look
ing for a recipe for kiwi jam, preferably the
cooked type.
QUESTION E. Brubaker requests a recipe
for making ketchup that tastes like the Heinz
brand. Check out the recipe in the answer part
of this article. I’m not sure if this tastes like the
brand requested or not.
QUESTION Rhoda Stauffer requests a rec
ipe for Kosher dill pickles that had appeared on
the Morton brand for Kosher salt.
QUESTION Lynn Rossi would like a recipe
to make homemade muesli.
QUESTION Sarah Algoe requests a recipe
for ice cream cake that has a decorative frost
ing like Carvel ice cream cakes.
QUESTION This must be the season for
ice cream cakes because Luci Essig also re
quests a recipe for one. She wants to use a
boxed cake mix and a pint of ice cream.
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 Italian-style spa
ghetti sauce that tastes like that sold in super
markets. She writes that her family likes a
strong flavor. I’m not sure if she means strong
tomato flavor or a spicy sauce.
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
Enter Lancaster Farming’s June Dairy Month Recipe Drawing
June Dairy Month is “mooving” into the calendar of
events. That means it’s time to send in your favorite reci
pe using dairy products for Lancaster Farming’s annual
dairy recipe drawing.
June Dairy Month salutes dairy farmers everywhere
for their hard work in providing milk, which we so often
take for granted. Lancaster Fanning’s annual drawing
reminds us of all the wonderful dairy products available
to produce culinary delights.
To enter the drawing, select your favorite recipe, which
must include a substantial amount of at least one dairy
product. These ingredients count as a dairy product:
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, McAlistervilie,
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 A Pine Grove reader requested a
recipe for bean soup to cook in a big, black
butcher kettle. Thanks to Mrs. David Fisher for
sending one she clipped from her local news
paper. She writes that the recipe has been
used since Civil War days and is made every
summer during the Bean Soup Festival held in
McClure.
McClure Bean Soup
25 pounds great northern beans or navy
beans
15-16 pounds ground beef
6 pounds ground suet (beef tallow)
6-ounces salt
17-18 gallons water
Simply cook everything in a 35-gallon cast
iron kettle, over an open fire for 2Vi hours.
Continuous stirring bruises the beans, and thus
creams the soup.
ANSWER Loretta Blaine, Stevensville, re
quested a recipe to make ketchup. Thanks to
Mrs. David Fisher for sending her favorite.
‘lt Tastes Like Bought Ketchup’
Sieve cooked tomatoes, then strain through
a square of muslin pinned over a dishpan.
Scrape the puree off with a spoon to form the
base of the ketchup.
2 quarts thick tomato puree
2 tablespoons salt
2 cups vinegar
1 Vi cups light corn syrup
V 2 teaspoon red pepper or more if desired
2Vi tablespoons mixed pickling spice or
more if desired
milk, cream, sour cream, whipped cream, butter, yogurt,
buttermilk, dry milk, ice cream, and all hard and soft
cheeses.
Please check your ingredients carefully. Margarine and
non-dairy substitutes such as frozen whipped topping do
not qualify as dairy products.
Dairy recipes are needed for appetizers, soups, breads,
entrees, vegetables, desserts, beverages, snacks, and sal
ads.
Clearly print or type your recipe entry. Be sure to give
accurate measurements, temperatures, times, and sizes of
BWSB
2 chopped onions or more if desired
Tie red pepper, spice, and onion in a cloth
bag, and add to the remaining ingredients.
Bring to a slow boil and simmer for 30 minutes.
Squeeze the spice bag and discard. Stir Vz cup
corn starch into the ketchup and cook 10 more
minutes. Pour into sterile jars and process in
boiling water bath 15-20 minutes.
ANSWER Tami Reigie requested a recipe
for candied orange peels.
Candied Orange Peel
Score peel of two large oranges into quar
ters. Remove peel. Heat peel and six cups
water to boiling. Simmer 30 minutes; drain. Re
peat, cooking peel in another six cups water.
Gently scrape off remaining white membrane
from peel. Cut peel lengthwise into Vo-inch
strips.
Heat 2 cups sugar and 1 cup water to boil
ing, stirring until sugar is dissolved. Add peel;
simmer 45 minutes, stirring frequently. Drain
mixture thoroughly. Roll peels in IVz cups
sugar, dry on waxed paper.
ANSWER Thanks to Janet Spangler, York
Springs, for sending in this recipe, which we
received too late to include in our Mother’s Day
Tribute. She writes that her mother, Grace Kli
nedinst, who died 23 years ago, made this des
sert for family get togethers. Janet carries on
the tradition to serve her two sons, five grand
children, and four great grand children. They
love it as well. Her mother got the recipe about
40 years ago. It serves 12.
1 cup river rice
16-ounce can pineapple rings packed in
juice
6 or more maraschino cherries
Wash one cup rice twice. Bring 3 cups water
to boil in a 2-quart saucepan. Add rice and salt
(optional). Stir with a fork to loosen grains from
the bottom of the pan as you reduce the heat
to simmer. Add a teaspoon butter if desired.
Cover and simmer 35-40 minutes until water is
absorbed or until rice is dry.
Remove from heat, add:
3 cups plus 2 tablespoons sugar
1 teaspoon vanilla
% cup milk or more if needed
Stir until mixed well. Set to cool slightly. To
mold, use two serving dishes of comparable
size. She uses 10-inch china pie pan or 8-inch
square baking dish.
Lay six pineapple rings on double sheet qf
paper towels to drain. Place 8 maraschino
cherries cut in half in pineapple holes.
Spray pan with vegetable spray. ,
Lay a pineapple ring in center of pan. Ar
range remaining rings around it. Lay cut cher
ries in center of rings. Be sure cut side is up.
Pour rice into pan. Cover the fruit evenly.
Cover with plastic wrap and refrigerate until
cool.
To unmold, lay the other pan on top and turn
it over quickly. Cut rings in half to serve better.
ANSWER Dotty Gaul, Douglassville, want
ed to know how to make the pork barbecue
sandwiches like those served at the Blue Para
sol, Harrisburg. Paul of Williamstown writes
that he doesn’t remember that restaurant but
he does remember the pork barbecue sand
wiches served by the Blue Pig and Restaurant
and Barbecue Cottage in Harrisburg. These
same pork barbecue sandwiches can be pur
chased from Red Rabbit Drive-In Restaurant on
Rt. 322 across from the Clarks Ferry Bridge
just before the Rt. 322 and Rt. 11 VaS split.
baking dishes to use. We reserve the right to disqualify
entries if these guidelines are not followed.
With your entry, include a few paragraphs about your
self and your family. Although it is not required, a photo
graph of you and of your family is preferred. We and our
readers love to “see” the people who send in the recipes.
Photographs will be returned if you write your name
and address on the back of the picture.
Only one entry per family allowed. This contest is for
adults who are at least 18 years old. We require this be
cause children who send in recipes often inadvertently
miss measurements, ingredients or a part of the instruc
tions.
Send your recipe, photo, and accompanying informa
tion with your complete address. If we do not have your
complete mailing address, we cannot send your prize if
you win.
Send entries immediately. Entries must be postmarked
by June 1 to be eligible for the drawing. The state dairy
princess and alternates will select the winners. Recipe en
tries will be printed throughout the month of June. A list
of the winners will be printed in the June 30 issue.
Send entries to Lou Ann Good, Lancaster Farming
Dairy Drawing, P.O. Box 609,1 E. Main St., Ephrata, PA
17522.
Molded Rice