88-Lancaster Fanning, Saturday, September 15, 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-addressed 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 recipe. Sometimes we receive numerous an
swers 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 address, please
check to make sure you are typing a lowercase “I
(L)” in both places and not a lower or uppercase
“i” or “I.”
QUESTION A reader would like ideas for
using garden produce to make one-dish meals.
QUESTION Mike Cannon, Montgomery Co.,
wants a recipe for baked lima beans that taste
similar to that served at Shady Maple, East Earl.
Cannon writes the beans are without a doubt the
best he has ever tasted and is worth the trip just
for the beans.
QUESTION A reader wants a recipe for
breaded deep fried cauliflower similar to that
served at Shady Maple Restaurant.
QUESTION Mrs. King, Christiana, wants to
know where mincemeat can be purchased that
tastes similar to the homemade variety that con
tains apples, vinegar, sugar, and salt. She does
not want raisins in it.
QUESTION A Hamburg reader requests a
recipe for honey dipped chicken that tastes simi
lar to that served in restaurants.
QUESTION Virginia Zimmerman, Lititz, wants
a recipe for making beef or pork puddings.
QUESTION Gloria Spangler, Thomasville, has
questions regarding a recipe for Ice Cream Des
sert that ran in the Aug. 11 issue of the paper.
How do you add the ice cream to the cake, and
when? Do you spread it on the cake?
QUESTION A Somerset County reader would
like a recipe for a batter for french-fried onion
rings.
QUESTION Janet M. Street, Bridgeton, N.J.,
writes that during this past summer a recipe for
crabcakes made from zucchini appeared in the
paper. She would like to have a copy of that reci
pe. Did anyone save it? If so, send it to her at 252
S. Burlington Rd., Bridgeton, NJ 08302.
QUESTION Luci Essig, Bernville, wants any
recipes for using horseradish in different dishes.
She would like to know if horseradish could be
used as a meat rub or marinate.
QUESTION Barbara Randall, Bloomfield, N.Y.,
recently purchased instant Clear Jel at a bulk
food store and would like recipes and advice for
using it. She also saw regular Clear Jel and a
product called Dutch Jel and wanted to know, is
the latter item for jams and jellies? She didn’t get
a company brochure. Randall also sends thanks
for all the recipes over the years, especially one
for soft chocolate chip cookies with instant vanilla
pudding in the dough. She shared that recipe
many times.
QUESTION Ruby Brandt, Mount Joy, wants a
recipe for mustard eggs. It is much like red beet
eggs, only using mustard instead.
QUESTION Inez Ware, Waynesboro, Va.,
noted that ladies at her church are looking for a
cookie recipe called “Crybaby Cookies.” Another
name for them could be “Baby Tears Cookies.”
Does anybody have the recipe?
QUESTION Barbara Mayer, North Wales, is
looking for a recipe for Amish vanilla pie. It has a
regular pastry pie crust, a delicious vanilla cus
tard filling made from corn syrup, and a crumb
topping. My husband misses this recipe terribly,
she noted.
ANSWER Barbara Fanning, Southampton,
N.Y., wanted a recipe to make and can grape
ketchup. Here is one from M.V. Allaire, Tinton
Falls, N.J., from Allaire’s mother’s 1929 “New De
lineator Recipes.” Allaire remembers her making
it from concord grapes the family grew.
Grape Catchup
4 pounds grapes
2 pounds sugar
1 pint vinegar
2 teaspoons cloves
2 teaspoons allspice
2 tablespoons cinnamon
Wash grapes and remove them from the stems.
Place them in a pan and steam them without
water until they are soft. Put the fruit through a
sieve, add the other ingredients, and simmer the
mixture for 20 minutes. Seal it in clean, hot jars.
ANSWER Joan Chickering, South Deerfield,
Mass., wanted a recipe for cucumber soup, which
she knows is a cream soup and is cooked. She
suspects it includes chicken stock. Here’s an an
swer from Rose Cannata, Covington.
Chilled Cucumber Soup
V 4 cup butter
4 cups chopped, peeled cucumbers
1 cup chopped, green onions
V 4 cup all-purpose flour
4 cups chicken broth
Salt and pepper to taste
Vz cup coffee creamer
Cucumber slices for garnish.
Earlier in the day, in a large skillet over medi
um-high heat, in hot butter, cook cucumbers and
green onions until tender. Stir in flour. Gradually
add chicken broth, stirring constantly. Cook until
mixture thickens slightly and begins to boil. Add
salt and pepper to taste. Reduce heat to low; sim
mer, covered, 10 minutes, stirring occasionally.
Refrigerate until chilled.
At serving time, in covered blender container at
medium speed, blend about 2 cups of mixture
until smooth. Strain mixture; stir in coffee
creamer. Garnish with cucumber slices. Makes
about 5V4 cups.
ANSWER - Judy McCall, Keymar, Md., had a
chocolate cake recipe that used chocolate chips
for frosting. She lost it and wanted to know if any
one had the recipe to share. Thanks to two read
ers, including Barbara Mayer, North Wales, and a
another reader from across the state.
From Mayer:
Chocolate Cake
2 ounces unsweetened chocolate (2 squares)
1 Va cup flour
V 2 teaspoon salt
V 2 teaspoon baking soda
1 egg
1 cup sugar
% cup gold water
Va cup vegetable oil
1 cup semisweet chocolate chips.
Melt chocolate, cool. In bowl, beat egg and
sugar, and add water and oil; beat. Stir in melted
chocolate and dry ingredients. Mix until blended.
Sprinkle top with chocolate chips. Bake at 350 de
grees in a greased 8-inch square pan for 32-38
minutes or until toothpick comes out clean.
Another reader:
Magic Fudge Cake
2Vi cups sugar
1 cup evaporated milk
IVi cups semisweet chocolate chips
V 2 cup butter
1 cup (about 4 ounces) marshmallow cream
1 teaspoon vanilla
2Vi cups all-purpose flour (not self-rising flour)
1 'h teaspoons baking soda
1 teaspoon salt
V 2 cup firmly packed brown sugar
V 2 cup shortening
3 unbeaten eggs
3 /« cup milk
V 2 cup milk.
Combine sugar and 1 cup evaporated milk in
heavy saucepan. Cook over medium heat, stirring
occasionally, until a little syrup dropped in cold
water forms a very soft ball (230 / degrees). Place
semisweet chocolate chips, butter, marshmallow
cream, and vanilla in large mixing bowl. Add the
cooked sugar mixture; blend well. Chill 1 cup of
this mixture. Reserve remainder for frosting.
Sift together flour, baking soda, and sale. Set
aside. Add brown sugar gradually to shortening,
creaming well. Add unbeaten eggs, beating well
after each. Blend in the 1 cup chilled fudge gradu
ally and beat well. Combine the milk and 1 tea
spoon vanilla and add alternately with the dry in
gredients to creamed mixture. Blend well after
each addition. Combine walnuts, chopped, and 1
tablespoon flour; fold into batter.
Turn into two 9-inch round layer pans, well
greased and lightly floured on the bottoms. Bake
at 350 degrees for 30-35 minutes. Cool. Frost
with reserved fudge, thinned with 1-4 tablespoons
evaporated milk, if necessary.
ANSWER Mrs. Stoltzfus, Gap, requested reci
pes for creamy Italian salad dressing and one that
is similar to Kraft Zesty Italian. These salad dress
ings are often used in pasta salads. She also re
quested a good pasta salad recipe that uses a
homemade dressing. Thanks to Twila Martin, Way
nesboro, for this recipe:
Pasta Salad
2 cups macaroni, uncooked (or any pasta you
prefer)
1 small onion
4 steams celery
2 cups whipped cream or mayonnaise
Vb to Vi cup prepared mustard
1-1 Vi cups sugar
4 hard-boiled eggs
Shake of salt and pepper
Cook pasta in salt water. Dice celery, onion,
and eggs. Mix all ingredients with hot macaroni.
Chill and serve. Makes 8 cups.
ANSWER Lisa Diefenbach, Bellefonte, want
ed recipes to make either chicken or turkey sau
sage. Thanks to Sanford Landis, New Providence,
for this recipe:
Turkey Sausage
2 pounds ground turkey, chicken, or pork on
mixture
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons sugar
1 tablespoon powdered sage
Vi teaspoon ground cloves
If you have no stuffing equipment, make flat
sausage cakes and fry in oil. Cloves can be elimi
nated and sage may be increased.
ANSWER A reader requested recipes using
in-season produce such as zucchini, com, and to
matoes. Thanks to several readers, including
Twila Martin, Waynesboro; Tessie Kizis, News
oms, Va.; Martha Weaver, Newville; and Rebecca
Seller for the following recipes.
From Martin:
Zucchini
3V2 cups grated zucchini
1 cup onion, chopped
1 cup Bisquick
Vb cup oil
Va cup Parmesan cheese
1 teaspoon parsley
Va teaspoon salt
Va cup cheese (mozzarella, Velveta, American,
etc.)
Mix all ingredients except zucchini. Add zucchi
ni last. Pour into buttered O-inch pie plate. Bake
at 350 degrees for 30-40 minutes. Can also make
it a one-dish meal by adding:
V 2 cup corn
2 small tomatoes
1 cup chopped ham.
From Kizis:
Zucchini Pancakes
1 Vi cups zucchini (2 small zucchini)
1 cup all-purpose flour
2 eggs
Vi cup milk
1 teaspoon baking powder
Vb-I teaspoon salt
1 tablespoon vegetable oil
Vi cup Parmesan cheese, finely grated
Vi teaspoon granulated garlic (fresh garlic,
pressed or finely chopped, is good)
1 teaspoon basil
Va teaspoon cracked rosemary
Va teaspoon ground black pepper
1-2 tablespoons butter.
Wash zucchini and cut off both ends. Run
through a food processor on a coarse shred set
ting, or grate by hand on the biggest-holed grater
you have (it really doesn’t take long). In a roomy
bowl, lightly beat flour, egg, milk, baking powder,
salt, and oil together until blended. Add cheese,
zucchini, garlic basil, rosemary, and pepper. Mix
to blend, Heat a large nonstick skillet over medi
um heat, and coat with butter. Ladle four rounds
of batter onto the pan, and cook over medium
heat until bottom is browned, about 4 minutes. As
with regular pancakes, you can easily smell if you
have the heat too high and the pancakes are get
ting too brown before they start to burn. Flip pan
cakes and cook a few more minutes. Pancakes
will rise up a bit and be springy to the touch when
done. Serve with butter and syrup, or fruit if de
sired. Yields about 24 pancakes.
From Weaver:
Open-Kettle Zucchini
2 pounds hamburger
1 onion, chopped
2 pints tomato juice
5 cups zucchini, diced
2 pints corn
2 teaspoons chili powder
3 teaspoons salt.
Brown hamburger and onion together and 1
teaspoon salt. Have meat. Put zucchini and corn
into a kettle. Cook Vz hours. Then drain water off
of vegetables. Add tomato juice, hamburger, chili
powder, and 2 teaspoons slat. Simmer until soft.
From Beiler:
Summer Vegetable Casserole
2 tablespoons butter
Va cup diced green pepper
V 2 cup diced onion
1 cup corn
1 cup diced zucchini
1 cup diced fresh tomatoes
Salt and pepper to taste
% cup bread crumbs
Grated cheese.
Melt butter. Add vegetables and saute until ten
der, about 10 minutes. Season with salt and pep
per. Pour into casserole dish. Sprinkle with bred
crumbs and grated cheese. Preheat oven to 350
degrees. Bake 30 minutes or until tops turn light
golden brown.