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88-Lancaster' Farming,. Saturday, October 6, 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-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 H l.”
QUESTION Here’s an interesting note
about what some readers do with the recipes
from this column. Toni Kellers, Bedminster
Township, writes that she sold 12 cases of jelly
using recipes that she clipped from this col
umn. She sells Queen Anne’s Lace jelly at the
Plumsteadville Grange Farm Market, and also
pineapple sage, mint, and green pepper Jellies
plus peach jam. She lost the recipe for ginger
bread-in-a-jar and would like it reprinted. Any
one have it? Toni asks where would I be with
out you (readers)?
QUESTION A reader wants nutritious reci
pes to make in a hurry.
QUESTION A reader wants recipes for
one-dish meals.
QUESTION - Barb Reed, Punxsutawney,
wants recipes for bread, cookies, biscuits,
pizza dough, and other baked items that do not
contain yeast or wheat. She also wants lunch
box ideas to pack for her grandson who has
wheat and yeast allergies.
QUESTION Barbara Shank, Oxford, would
like to find a recipe for hot pepper jam or jelly.
She brought some at a roadside stand in the
New Holland area.
QUESTION - Shirley Runk, Mount Union,
wants to know where to find cream of coconut
for use in a coconut sour cream cake. Editor’s
Note: I recall finding canned cream of coconut
in the ethnic foods department. I think it’s was
with foods from Central America. If anyone has
additional information, please send it.
QUESTION Cathy Blowers writes that she
forgot to clip out a recipe for making canned
tomato soup that tastes similar to Campbell’s
soup. Anyone have it?
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
Survey Shows Sales Increases In Barbecued Pork Sandwich, Pulled Pork
DES MOINES, lowa The 2001 Restaurants and
Institutions Menu Census shows two pork items in the
dozen foods that show the greatest increases as sales
gainers.
In describing consumer desires, one chef explains that
people want different things that are familiar to them.
That is also the theory behind pork advertising and
promotions emphasizing the “other” in the Pork. The
Other White Meat slogan.
The 2001 Restaurants and Institutions Menu Census
shows that in the greatest sales gainers, the barbecued
pork sandwich ranked fifth and pulled pork ranked
twelfth. The pulled pork sandwich rose §9 percent from
the survey two years ago. These cuts are from the shoul
der, which is about 17 percent of the pig.
“The increase in the pork that comes from shoulder
cuts is important because that’s a part that’s typically
underutilized,” said Steve Schmeichel, a pork producer
from Hurley, S.D., and chairman of the National Pork
Board’s Demand Enhancement committee.
contains apples, vinegar, sugar, and salt. She
does not want raisins in it.
QUESTION Virginia Zimmerman, Lititz,
wants a recipe for making beef or pork pud
dings.
QUESTION Luci Essig, Bemviile, 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 ad
vice 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.
ANSWER Kathy Gephart, Rebersburg, re
quested a soft chocolate chip cookie recipe
that uses instant vanilla pudding in the batter.
Thanks to Kathryn Marie Zook for sending her
recipe.
Chocolate Chip Cookies
3 cups cooking oil
3 cups granulated sugar
3 cups brown sugar
8 eggs, beaten
4 teaspoons baking soda
4 teaspoons salt
4 teaspoons vanilla
4 teaspoons water
10 cups flour
2 cups chocolate chips
3 /» cup instant vanilla pudding
Mix together oil and sugars. Add beaten eggs.
Add flour, pudding mix, salt and baking soda.
Add water and vanilla. Fold in chocolate chips.
Makes approximately 12 dozen cookies. Bake
12 minutes or less at 375 degrees.
S. Jones, Herndon, sends this recipe for a
smaller batch that she writes is very good.
Soft Chocolate Chip Cookies
2V4 cups flour
1 teaspoon baking soda
1 cup butter
V« cup granulated sugar
% cup brown sugar
1 teaspoon vanilla
2 eggs
3.5-ounce package instant vanilla pudding
mix
12-ounce package chocolate chips
Combine butter, sugars, vanilla, and pudding
mix in a bowl. Beat until smooth and creamy.
Beat in eggs and vanilla. Gradually add dfy in
gredients. Stir in chocolate chips. Batter will be
stiff. Drop on ungreased cookie sheets. Bake
8-10 minutes at 375 degrees.
ANSWER Gloria Spangler, Thomasville, re
quested a complete recipe for Ice Cream Des
sert that ran in the Aug. 11 issue of the paper.
Thanks to Kathryn Zook; Hermie Potts, N.J.,
and others for sending recipes.
Ice Cream Dessert
1 chocolate cake mix
1 small box instant chocolate pudding
Va CUP Oil
1 cup water
4 eggs
2 teaspoons vanilla
Peanut butter
Va gallon vanilla ice cream
Chocolate fudge ice cream topping
Whipped cream topping
Mix first six ingredients and put into two
9x13-inch cake pans. Bake at 350 degrees
15*20 minutes. Spread peanut butter on cake
while it is still hot. Cool. About an hour before
serving, spread ice cream on top of peanut but
ter layer and put into freezer. Remove cake
from freezer five minutes before serving.
“This leading foodservice magazine survey echoes
what checkoff-funded research has shown. It also shows
that we’re ahead of the curve on the ethnic cuisine cur
rently being served and likely to be added to the
menus.”
The magazine survey shows ethnic Cuisine most often
represented currently include Mexican, Tex-Mex and
Chinese. Pork producers already are allocating some of
their checkoff investments to further research Hispanic
Spread with fudge topping and whipped cream.
ANSWER Janice Wise, Womelsdorf, sent
this recipe in answer to the request for reci
pes using garden produce.
Zucchini Quiche
6 cups zucchini, grated
2 cups onion
2 cups pancake or Bisquick batter
8 eggs
1 cup oil
1 cup cheese (any variety)
Vs teaspoon salt
2 cups fresh raw corn (optional)
1 pound ground meat, fried
In a bowl, mix together all ingredients except
zucchini. Add zucchini and pour into buttered
9x13-inch baking dish. Bake at 350 degrees for
40-50 minutes or until browned.
CORRECTIONS In the September 15th
issue, the recipe for Magic Fudge Cake should
have read Vs cup chopped walnuts instead of
milk. Also a correction is needed for Pasta
Salad that appeared in the same issue. It
should have read 2 cups salad dressing or may
onnaise instead of whipped cream.
ANSWER J.T. Howdyshell, Bridgewater,
Va., requested recipes to make attractive lay
ered soup mixes in mason jars for gifts. Thanks
to Nancy Wiker, Lancaster County extension,
for sending these recipes.
Split Pea Tortelllnl Soup
% cup dried cheese-filled tortellini
1 /« cup snipped dried tomatoes
Vs cup dried split green peas
Vs cup dried chopped carrots
1 tablespoon instant chicken bouillon gran
ules
1 tablespoon dried minced onion
1 Vs teaspoons dried basil, crushed
1 Vs teaspoons dried thyme, crushed
Vs teaspoon garlic powder
V* teaspoon ground pepper
Layer ingredients in a clean one-pint glass
canning Jar in the following order (from bottom
to top); tortellini, dried tomatoes, split peas,
carrots, and remaining seasonings. Cover Jar
and attach gift tag with directions for cooking.
Gift tag directions: Split Pea Tortellini Soup
Empty Jar ingredients into a 3-quart sauce
pan. Add 5 cups water. Bring mixture to boiling.
Reduce heater and simmer 50 minutes until
peas are tender. Option: Add 1 cup chopped
cooked ham or sausage. Makes 4 servings.
Friendship Soup
Vs cup dry split peas
% cup beef botiflion granules
Va cup pearl barley
Vs cup dry lentils
Va cup dried minced onion
2 teaspoons Italian seasoning
Vs cup uncooked long-grain rice . ?
Vs cup alphabet macaroni or other ofWall mac
aroni (can be put in a plastic Sandwich bag
to make it easier for the recipient to get
the macaroni out of the jar).
Additional Ingredients:
1 pound ground beef
3 quarts water
28-ounces diced tomatoes, undrained
In a IVs pint jar, layer the first eight ingredi
ents in the order listed. Seal tightly. Yield: 1
batch.
Gift tag directions: Friendship Soup To
prepare soup: Carefully remove macaroni from
top of Jar and set aside. In a large saucepan or
Dutch oven, brown beef, drain. Add the water,
tomatoes, and soup mix, bring to a boil. Reduce
heat, cover and simmer for 45 minutes. Add re
served macaroni, cover and simmer 15-20 min
utes or until macaroni, peas, lentils, and barley
are tender. Yield: 16 servings (4 quarts).
marketing efforts and plan to start promotions and ad
vertising in that area in 2002.
By segment, bacon is key to leading sellers in break
fast in casual and family dining, hotel/motel, hospitals
and other noncommercial companies such as business,
industry and military foodservice.
In the casual dining area, barbecued pork sandwiches
are selling well and pork entrees are gaining on menus.
For casual dining restaurants planning to add a meat
dish to their menus, the most likely offering is a pork
tenderloin. Pork chops sell well in the casual dining seg
ment, according to the 2001 Restaurants and Institu
tions Menu Census.
Also, the pork chop is emphasized in new recipes for
foodservice that were developed by some of the pork in
dustry’s Celebrated Chefs, a handful of prestigious
chefs from around the country that pork producers
name as spokespersons in each of the past six years.
For more information on these checkoff-funded pro
grams, check the Internet at www.porkboard.org or call
515-223-2600.