88-Lancaster Farming, Saturday, November 10, 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 “I.”
QUESTION - Edd Young, 1336 W. Chew St.,
Allentown, PA 18102 is looking for cookie reci
pes in which the ingredients are put in a jar and
given as a gift.
QUESTION A reader would like a recipe
for red velvet whoopie pies.
QUESTION Sally Reinoehl, Valley View,
writes that her white bread always gets a hard
crust and becomes quite dark. What is she
doing wrong or is it her recipe?
QUESTION Sally Reinoehl requests a reci
pe for grape marmalade.
QUESTION Ella Hartranft, Bemville, wants
a recipe for fruit cake that includes all dried
fruits such as apricot, peaches, pears, pine
apples, raisins, and dates.
QUESTION Lisa Urffer, Coopersburg,
wants to know of a good book on butchering
pork and tasty recipes for scrapple with a
meaty flavor. She also wants hints about mak
ing scrapple and butchering.
QUESTION A reader wants instructions for
freezing raw goat’s milk so that it doesn’t cur
dle after it is thawed and is drinkable.
QUESTION A reader requests a recipe for
Broccoli Ham Chowder, which includes celery,
chicken broth, Cheddar cheese. The recipe had
been printed in this column a number of years
ago, and was this family’s favorite until it was
lost. The reader thinks the original recipe had
been submitted by Priscilla Grube.
QUESTION Evelyn Bowers, Johnstown, is
looking for recipes to use in a bread making
machine.
QUESTION Barbara Fanning, Southamp
ton, N.Y., wants a recipe for vidalia onion relish.
She is grateful for the person who sent in the
recipe for Concord grape ketchup, which she
made and heard raves about from her husband
and brother-in-law. The grape ketchup is very
good on pot roasts, hamburgers, and pork.
QUESTION C. Clayville, Greenwood, Del.,
requested a recipe for turnip pie.
QUESTION - E. H. Martin, New Holland,
writes that approximately two weeks ago an ar
ticle was printed about apple preservation hints
that suggested using ascorbic acid to prevent
discoloration. She asks where tablets or a crys
talline form of ascorbic acid can be found.
QUESTION A reader wants nutritious reci
pes to make in a hurry.
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.
ANSWER Maggie Keeler requested recipes
for making jams and preserves from zucchini,
summer squash, and tomatoes. A reader con
tributed this recipe for tomato butter.
Tomato Butter
12 cups tomato pulp
7 cups sugar
Va cup lemon juice
1 /2 teaspoon ginger
1 teaspoon cinnamon
Va teaspoon cloves
Wash and chop firm, ripe tomatoes. Cook
until soft. Press through sieve or food mill.
Drain off juice. Measure pulp and add 1 table-
spoon lemon juice and 1 to IV2 cups sugar to
each pint (2 cups) pulp. Boil rapidly until thick.
Pour hot, into hot jars. Process pints and quarts
10 minutes in boiling water bath.
ANSWER A reader requested a reprint of a
kiwi jam recipe printed earlier this year.
3 cups chopped kiwi
1 package powdered pectin
1 cup unsweetened pineapple juice
4 cups sugar
Combine kiwi, pectin, and pineapple juice in
a large saucepot. Bring quickly to a boil,
stirring constantly. Add sugar, stirring until dis
solved. Return to a rolling boil. Boil one minute,
stirring constantly. Remove from heat. Skim
foam if necessary. Ladle hot jam into hot jars,
leaving Vo-inch headspace. Wipe jar rims and
adjust lids. Process 10 minutes in a boiling
water bath.
ANSWER Anna Bryan wanted a recipe for
freezing cole slaw. Pamela Fisher contributed
the following.
Freezer Slaw
1 large head cabbage
V 2 onion, chopped
1 cup celery, chopped
1 green pepper, chopped
V 2 cup carrots
1 teaspoon celery seed
V 2 teaspoon mustard seed
1 teaspoon salt
1 cup vinegar
2 cups sugar
Shred or blend first five ingredients. Mix to
gether with celery and mustard seed. Boil to
gether last three ingredients. Let cool before
pouring over slaw. Mix, put into containers, and
freeze.
ANSWER Debbie Nolt wanted recipes using
only pure fruit juices for sweetening. Cindy
Simpson contributed these.
% cup raisins
1 cup apple Juice concentrate
V* cup orange juice concentrate
I V2 cups whole wheat flour
Vi cup wheat germ
1 Vi cups unprocessed bran
2 teaspoons baking soda
Vi cup chopped nuts
1 teaspoon ground cinnamon
1 Vi cups buttermilk
2 egg whites (or one egg), slightly beaten
Vo cup instant nonfat dry milk
2 tablespoons melted butter or margarine,
cooled
Preheat oven to -350 degrees. Simmer raisins
with V« cup apple juice concentrate ail of the
orange juice concentrate in a small saucepan
for about five minutes. Combine dry ingredients
and mix thoroughly. In another bowl, beat to
gether the remaining apple juice concentrate,
butter milk, egg, milk, and butter. Combine the
flour mixture with the buttermilk mixture,
blending thoroughly in a few quick strokes. Fold
in the raisins and their cooking liquid. Fill
greased muffin tins % full. Bake about 20 min
utes until toothpick comes out clean when in
serted. Remove from tins immediately.
Fudge Brownies
1 cup whole wheat flour
Vz cup wheat germ
2 teaspoons baking soda
1 Vz cups apple juice concentrate
Vz cup butter or margarine
6 tablespoons unsweetened cocoa
Vz cup low-fat buttermilk
1 egg
2 egg whites (or just two eggs)
2 teaspoons vanilla extract
Vz cup chopped nuts
Preheat oven to 350 degrees. Combine ingre
dients in a large bowl. Combine juice concen
trate, butter, and cocoa in a small saucepan,
bring to a boil, stirring frequently. Add to the
dry ingredients and beat until smooth. Add the
buttermilk, egg, egg whites, and vanilla. Beat
until just mixed. Gently fold in walnuts. Pour
the batter into a greased 15x10-inch jelly roll
pan or a 9x13-inch pan. Bake about 20-25 min
utes or until toothpick comes out clean. Cool
before cutting. Makes about 35 2x2-inch
brownies.
ANSWER A reader contributed this addi
tional pizza crust recipe from Betty Crocker’s
Cookbook.
1 package active dry yeast
1 cup warm water (105 to 115 degrees)
2Vz cups all-purpose flour (if self-rising, omit
salt
2 tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon salt
Dissolve yeast in warm water in large bowl.
Stir in remaining ingredients. Beat vigorously
for 20 strokes. Let rest for five minutes. Divide
dough into half. Pat each half into 11-inch cir
cle on greased sheet. Top as desired.
Kiwi Jam
Bran Muffins
Pizza Crust
Lebanon County Dairy Maid Jessica Brass
contributed this recipe for blueberry-cream
cheese pie.
Blueberry-Cream Cheese Pie
24 Graham crackers
V« cup sugar
V* cup melted butter
2 eggs
Va cup sugar
8 ounces cream cheese
1 can blueberry pie filling
whipped cream
Crumble Graham crackers. Mix in sugar and
melted butter. Place in bottom of two-quart
glass cake pan. Beat together eggs, cream
cheese, and sugar. Pour on top of crumbs.
Bake at 350 degrees until solid like custard.
Cool. Pour blueberry filling on top. Spread with
whipped cream and sprinkle with more Graham
cracker crumbs. Refrigerate until ready to
serve. Serves 12-14.
60 Percent Of Nutrition
Bars Fail To Meet Claims
In Consumer Lab Tests
WHITE PLAINS, N.Y. ConsumerLab.com, an
independent evaluator of dietary supplements and
nutrition products, released results recently of its
Nutrition Bar Product Review.
Often marketed as protein bars, energy bars,
meal replacement bars, or diet bars, these products
have become as übiquitous as snack or candy bars
although nutrition bars are generally larger and
claim to contain significantly more protein.
Neither the Food and Drug Administration
(FDA) nor any other federal or state agency rou
tinely tests nutrition bars for quality prior to sale.
ConsumerLab.com purchased 30 products and
tested them for the accuracy of their label claims of
calories, fats, carbohydrates, sugars, proteins, cho
lesterol, and sodium.
An alarming 60 percent of the products did not
meet their label claims upon testing, with only 12
products passing the review. Undeclared carbohy
drate was the most common problem. In fact, 15 of
the 30 products tested exceeded claimed levels of
carbohydrates often by as much as 20 grams, de
spite claims by some to be “Low Carb.”
One possible explanation for, this discrepancy
may be the practice of some manufacturers not to
count the ingredient “glycerin” as a carbohydrate
on nutrition labels. Glycerin is commonly used in
bars to add moisture and sweetness, and the FDA
requires that it be counted as a carbohydrate on la
bels. However, this rule is not always followed and
the FDA has, in response, sent warning letters to
some manufacturers to correct their labels or face
legal action. In addition, the FDA has warned man
ufacturers that the term “Low Carb” is not an au
thorized nutrient content claim and should not ap
pear on labels.
Sugars (which are a type of carbohydrate) were
found to be higher than claimed in eight products.
These products contained, on average, an extra
eight grams of sugar equivalent to about two tea
spoonfuls.
The testing also found that seven products con
tained more sodium than stated on the labels
some with, more than twice the claimed amount.
Two products exceeded the claimed amount of fat,
respectively, by three grams and one and one-half
grams.
Four products had higher than claimed amounts
of “saturated” fat (associated with an increased risk
for heart disease). One bar, for example, claimed
one gram of saturated fat but had nearly three
times that amount. All of the products were within
range of their protein and cholesterol claims.
Other than for the 12 products that met their
claims, consumers must take nutrition bar label in
formation with more than just a grain of salt,” cau
tioned Tod Cooperman, M.D., president of Con
sumerLab.com. He advised: “If a bar claims less
than 15 grams of carbohydrates, be skeptical; if it
claims only two grams, don’t believe it. If you’re di
abetic, know that the amount of carbohydrates
coming from sugar may be much higher than the
label indicates.
If you’re concerned about salt, jusume that you
may be getting two to three times what it says on
the label.
If you eat a lot of nutrition bars, try to minimize
the saturated fat intake in the rest of your diet, as
you may be getting more than you expect from the
bars. And know that some bars contain additional
ingredients, such as caffeine or even ephedra, so be
cautious particularly before offering them to
kids.”