S'-
If you are looking for a recipe but can't find it, send
your recipe request to Lou Ann Good, Cook's Question
Comer, 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 answers 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 Somerset County reader
wants a recipe for black forest cake, which is a
chocolate cake combined with cherries and
whipped cream.
QUESTION Cindy Donahue-Varsaci, Bever
ly, N.J., is interested in finding a recipe for can
ning pickled beets with hard-cooked eggs. Edit
or’s Note: Pickled beets are canned alone and
poured over hard-cooked eggs about 24 hours
before serving.
QUESTION Cindy Donahue-Varsaci, Bever
ly, N.J., requests recipes for baking canned
cakes in a jar. We have printed many of these
in the past, so readers send in your favorites.
QUESTION Mrs. King, Christiana, wants
to know where mincemeat can be purchased
that tastes similar to the homemade variety
that contains apples, vinegar, sugar, and salt.
She does not want raisins in it.
QUESTION Elaine Young, Pitman, would
like to know how to make yogurt at home either
in an oven or with a yogurt maker. What tem
perature must the milk be brought to? What
temperature should the milk be when the start
er is added?
QUESTION Mrs. Donald Roland, Oxford,
wants recipes that wheat and gluten free such
as cookies and bread.
QUESTION In the June 23 issue, a recipe
for Rhubarb Custard Pie did not specify how
much rhubarb to use or if it should be cooked
before placing in the mixture. Geneva Martin,
Roxbury, would like details about the recipe
sent in by Linda Martin, Lewisburg.
QUESTION Henry Smith Jr. requests a rec
ipe for pumpkin cookies with chocolate chips
and white icing
QUESTION A Hamburg reader requests a
recipe for honey dipped chicken that tastes
similar to that served in restaurants.
QUESTION J. Liston, Preston Co., W.Va.
requests a recipe for canning ramps (wild gar
lic). She wants the ramps to be firm and not
soft when the jar is opened.
QUESTION Sarah Algoe requests a recipe
for ice cream cake that has a decorative frost
ing like Carvel ice cream cakes.
QUESTION Bethany Keeney, Seven Val
leys, wants a recipe for baked macaroni made
with Cheez Whiz.
QUESTION Helen Krupski, Peconi, N.Y.,
wants a recipe for cabbage relish that is served
at Plain and Fancy Restaurant, Bird-in-Hand.
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 Virginia Zimmerman, Lititz,
wants a recipe for making beef or pork pud
dings.
QUESTION A York County reader wants a
recipe for Chicken-Peanut Casserole that
tastes like that served at Hershey Farms Res-
Question
Comer
taurant.
ANSWER Here’s another recipe for stewed
tomatoes sent from Bethany Keeney, Seven
Valleys, for the Sensenigs, Ephrata.
Stewed Tomatoes
1 quart tomatoes, pureed
V* cup butter
1 /z onion, chopped
Vz cup sugar
2 tablespoons cornstarch
In medium saucepan, saute onion in butter.
Add cornstarch, sugar, and tomatoes. Simmer
for 45 minutes, stirring occasionally.
ANSWER 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.
Thanks to Cindy Simpson, Fairfield, for sending
recipes. The same instructions apply to which
ever variety of sausage selected.
East Breakfast Sausage
1 pound ground pork or beef
V«-1 teaspoon sage
V4-V2 teaspoon marjoram
V4-V2 teaspoon thyme
V4-V2 teaspoon coriander
1 teaspoon salt
V» teaspoon black pepper
1 -3 tablespoons water
3 feet sausage casings
Sausage casings are available from your
butcher. Refrigerated they will keep for two
years. If using casings, soak in water for two
hours or overnight in refrigerator.
Choose the sausage you want to make,
Sprinkle the seasonings over the ground meat.
Knead until thoroughly blended. Form into pat
ties, a meatloaf or stuff into sausage casings
by hand or with a sausage hom. Make a large
roll or tie off in 5-18-inch links with a string.
Refrigerate in airtight containers for 2-3
days to allow flavors to blend. If you plan to
use the sausage immediately, the spices will
not be as strong.
Cooking instructions: Patties: Fry until gold
en brown. Loaf: Set loaf pan in another pan of
hot water in oven. Bake at 350 degrees for IVfe
hours or until meat thermometer reaches 160
degrees. Roil or links: Cover with water In fry
pan. Simmer 20-30 minutes. Drain water and
fry until golden brown. Or use in other recipes.
Only fresh ground meat should be used be
cause the refrigerator life of preservative-free
sausage is only 4-5 days. Curing takes 2-3
days. If you cannot use all the sausage, freeze
it. It will keep for 1-2 months in the freezer.
Italian Sausage
1 pound medium ground pork or half pork
and half beef
1 medium onion, minced
1 Vz teaspoon salt
1 clove garlic, minced
1 bay leaf, finely crumbled
Vz teaspoon black pepper
Vz teaspoon fennel seed
V* teaspoon paprika
Vs teaspoon thyme
Vs teaspoon cayenne pepper
3 feet sausage casings (optional)
Polish Kielbasa
2 pounds coarsely ground pork butt
% pound finely ground beef
1 Vz teaspoon coarse salt
IVz teaspoon crushed peppercorns
1 Vz teaspoon marjoram
1 tablespoons paprika
2 cloves garlic, minced
1 teaspoon honey (optional)
Vz teaspoon ground nutmeg
6-feet sausage casings (optional)
ANSWER A reader from Blaine had ques
tions about the recipe for Strawberry Delight
sent in by Anna Mae Nolt, Shippensburg, who
answered that the crushed berries and the
16-ounces of whipped topping are added at the
same time as the other ingredients and beaten
with a mixer or by hand. The recipe fills two
large dishes.
ANSWER For people who have grapes, try
these recipes. If you don’t have grapes, you can
substitute purchased grape juice.
Lemon Grape Tea
4 cups boiling water
8 lemon-herb tea bags
11.5 ounces grape juice concentrate, thawed
In medium saucepan, pour water over tea
bags and let stand, covered, 5 minutes. Re
move tea bags. Add undiluted grape juice con
centrate and stir to combine. Reheat if neces
sary. Pour into mugs and garnish with lemon.
Great Grape BBQ Sauce
1 onion, finely chopped
2 tablespoons vegetable oil
2 tablespoons chili powder
11.5-ounces grape juice concentrate, thawed
2 6-ounce cans tomato paste
2 tablespoons cider vinegar
From The Garden
(Continued from Page B 6)
2 tablespoons salad oil
1 tablespoon chopped pimento
1 teaspoon grated onion
I teaspoon celery salt or 2 teaspoons chopped celery
'/i cup chopped peppers
1 teaspoon chopped parsley
3 cups shredded cabbage or 4 cucumbers, peeled and
sliced thin
Mix all ingredients together except cabbage or cucum
bers. Pour over cabbage or cucumbers. Garnish with slic
ed olives or sliced radishes. Put into refrigerator. Chill at
least one hour before serving.
PA Vegetable Marketing
GREEN BEANS, PEAS,
AND CORN
1 can French-style green beans
1 can whole white shoe peg corn
1 can small peas
1 can pimento
1 green pepper
4 stalks celery sticks
1 small onion
Dressing:
1 cup sugar
1 cup vinegar
Vi cup salad oil
1 teaspoon salt (optional)
Vi teaspoon paprika
Drain green beans, white com, peas, and pimento.
Add green pepper, celery, and onion. Heat and pour
dressing over vegetables. Refrigerate overnight. Drain
before serving. Serves 6-8.
SAVORY BAKED ZUCCHINI
2 tablespoons butter
6 small zucchini or summer squash, cut into '/4-inch
slices
Vi cup chopped red pepper
1 teaspoon Italian seasoning
Vi teaspoon salt
'A teaspoon pepper
'A teaspoon garlic powder
4 eggs
1 cup light cream or half-and-half
1 cup shredded provolone cheese
2 tablespoons flour
1 tablespoon romano cheese
fteheat oven to 350 degrees. Melt butter in a large
t skillet Saute zucchini, red pepper, and seasonings until
vegetables are tender crisp, about 5 minutes; set aside.
Beat eggs until foamy. Stir in cream, provolone cheese,
and flour. Add vegetable mixture. Pour into well-butter
ed I'/2-quart rectangular baking dish. Sprinkle romano
cheese over top. Bake until knife inserted near center
comes out clean, about 40 minutes. Let stand 5 minutes
before serving.
1 teaspoon dry mustard
Vi teaspoon salt
1 tablespoon Worcestershire sauce
In medium saucepan over medium heat, cook
onion in oil until tender, about 5 minutes,
stirring occasionally. Add chili powder and cook
an additional minute. Stir in remaining ingredi
ents; heat to a boil, stirring constantly. Stir over
low heat 5 minutes to blend flavors. Use to
baste meat or chicken when grilling or broiling.
Refrigerate any leftover sauce. Makes about 3
cups.
Chilled Grape Souffle
1 Va-2 quarts wild or Concord grapes
% cup plus 6 tablespoons sugar
1 tablespoon unflavored gelatin
3 tablespoons plus 2 tablespoons cold water
6 egg whites
Vs teaspoon cream of tartar
1 cup heavy whipping cream
Whipped cream and mint for garnish
Wash and peel grapes, separating the skins
from the flesh; skins should slip off easily.
In a medium-heavy saucepan, cook the insid
es of grapes until they turn into juice, about 10
minutes. Makes about 2 cups juice.
Pass juice through a sieve or Stainer set over
a medium-sized bowl to remove the seeds. Dis
card the seeds. Add the grape skins and % cup
sugar to the juice. Reserve approximately Vs
cup mixture to cover bottom of serving dish
Return mixture to the pan; place on stove
and cook the mixture until liquid has been re
duced to 1 cup, about 30 minutes.
Add gelatin to cold water in a small dish, stir
to dissolve; add to the grape mixture. Remove
the grape mixture from the heat and let it cool
thoroughly. This can be preserved in jars at this
point.
To make the souffle:
(Turn to Page B 9)
PA Vegetable Marketing
Pa. Dairy Promotion