88-Lancaster Farming, Saturday, December IS, 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
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QUESTION Martha King wants a recipe for
peanut butter syrup, which is similar to choco
late syrup and used on ice cream, cakes, and
other desserts.
QUESTION Joyce Shoemaker, Mount Joy,
lost her delicious recipe for fruitcake, which
she had clipped from Taste of Home. Ingredi
ents included apple pie spice and candy pine
apples, candy green or red cherries, and
apples. Anyone have it to share?
QUESTION Janet Spangler, York Springs,
wants to know how sweet corn frozen with
husks on should be prepared for eating. Check
out the answer printed below from Arlene Her
shey, Oxford.
QUESTION Bonnie Koons, Harrisburg, re
quests a recipe for pork barbecue that is either
pulled or shredded. Please include directions
on how to cook the pork.
QUESTION - In the Nov. 10 issue of this
paper, a recipe appeared for Ultimate Potato
Soup, but it did not list the amount of bacon to
be used. Can the person who sent in the reci
pe, respond with the correct amount, please?
QUESTION Cheryl Miller, Hellam, asks if
anyone will share the recipe for the salad
dressing served by Friendly’s Restaurant on
their Oriental Chicken Salad. Is the sauce on
the chicken a teriyaki sauce?
QUESTION A reader wants a recipe for a
red velvet cake that is fluffy and moist.
QUESTION An Ephrata reader wants a rec
ipe on making homemade grape wine.
QUESTION - Eva Burrell, 110 Red Mill Rd.,
Glen Gardner, NJ 08826, is looking for a recipe
for spiced pumpkin pecan butter.
QUESTION M. Long of Maryland wants to
know why water comes to the top of her pump
kin pie filling after it is baked and becomes
cold. She uses the Libby pumpkin pie recipe.
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.
ANSWER Thanks to David Ott, Township,
for sending in recipes for holiday entertaining.
Coconut Shrimp
2 pounds shrimp, peeled, deveined
1 cup flour
2 cups coconut
1 can coconut milk or coconut Lopez mix
1 teaspoon salt
1 egg
Marinate the shrimp in the coconut milk
overnight. A plastic bag with a ziplock is good
for this. Drain the shrimp and dredge in flour.
Mix salt and egg into the remaining marinate,
and dip the shrimp into the mixture, then coat
with coconut. Deep fry until golden brown and
tender. Good to dip into peach or pineapple yo
gurt. Serves 20-30 people.
1 wheel French brie
2 tablespoons butter
2 9-inch pie crusts or puff pastry sheets
1 egg
2 tablespoons milk
Baked Brie
Brash the brie with melted butter, then in
case it with the dough. Mix the egg and the
milk and brash the pastry well. Bake at 400 de
grees for 25 minutes or until golden brown. Let
stand 10 minutes before serving. Serves 6.
Pizza Bread Italian Style
2 cups flour
% cup yellow com meal
2 teaspoons yeast
1 Vi teaspoons salt
2 teaspoons sugar
3 tablespoons olive oil
1 cup warm water
1 Vi cups diced cheese cubes
1 cup dried tomatoes, diced
% cup sliced pepperoni
V« cup black olives, or green if desired
1 teaspoon oregano
Vi cup chopped onions
Va cup Romano cheese, shredded for top
In large bowl combine flour, commeal, salt,
yeast, olive oil, and water. Mix until a dough
forms, then knead for 10 minutes by hand. Turn
the soft dough into a greased bowl, cover and
let stand IVi hours or until the dough doubles
in size. Remove and work all the other ingredi
ents (except cheese) into the dough. Let rise
again. Top with cheese and bake at 350 de
grees for 45-50 minutes or until golden brown.
When cool cut into small cubes and serve with
hot Italian red sauce. Serves 10-15.
THllionaire Candy
12Va ounce Jar caramel ice cream topping
1 cup chopped pecans or other nuts
3 dozen Ritz crackers
1 package (12-ounce) semi-sweet chocolate
chips
Combine caramel and nuts, cook over medi
um heat until mixture thickens, 3-5 minutes.
Remove from heat and cool, 5 minutes. Spoon
1 Va teaspoon mixture on each cracker. Melt the
chocolate chips. With tongs, dip the bottom of
the cracker into the chocolate and place on
wax paper until cool, then refrigerate for one
hour.
Here’s a holiday recipe from Mindy Fasch
nadt, Ephrata.
Frosty Cappuccino Pie
Crust:
9 reduced-fat chocolate cream-filled sand
wich cookies
Filling:
% cup skim milk
3.9-ounce package instant chocolate pud
ding and pie filling
2 tablespoons'Kahlua liqueur or orange juice
3 teaspoons instant coffee granules
12-ounce container fat-free whipped topping,
thawed, divided
2 tablespoons chocolate-flavored syrup
For crust, finely crush cookies In a sealed
plastic bag using a rolling pin.
Lightly spray a 9-inch pie plate with vege
table oil. Sprinkle cookie crumbs evenly onto
bottom of pie plate, pressing gently up sides.
For filling, whisk together milk, pudding, Kahlua
or orange Juice, .and coffee granules in a
2-quart bowl. Fold in three cups whipped top
ping. Pour mixture into cookie crust. Garnish
pie with remaining whipped topping, if desired.
Freeze for 6-8 hours. Just before serving, driz
zle pie with chocolate syrup.
Serves 8.
Substitute: 2 tablespoons milk for Kahlua. In
crease coffee granules to 4 teaspoons.
ANSWER For the reader who requested a
great tasting and easy to make pizza crust reci
pe, here is a favorite one from Mrs. David
Weaver, East Earl.
Stir-N-Roll Pizza
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
% cup milk
Va cup salad oil
Heat oven to 425 degrees. Measure flour,
baking powder, salt, milk, and V* cup salad oil
into bowl. Stir vigorously until mixture leaves
sides of bowl. Gather dough together and press
into a ball. Knead dough in bowl 10 times to
make smooth. Divide dough in half. Roll each
half into 13-inch circle on pizza pan or baking
sheet. Turn up edge Vfe-inch and pinch or pleat.
Brush circles with salad oil. Layer pizza top
pings on circles in order listed. Bake 20-25
minutes.
Vz cup grated parmesan cheese
8-ounce tomato sauce
1 tablespoon chopped onion
Vz teaspoon salt
Vz teaspoon oregano
V* teaspoon pepper
Vz pound shredded mozzarella cheese
Or, can your own pizza sauce. This is the
recipe Mrs. Weaver prefers:
1 basket tomatoes, cored, cut up
2 large celery stalks, cut into 1-inch pieces
10 onions, cut up
2 peppers, cut up
Cook until soft, stir often. Put mixture
through food mill. Add to pureed mixture:
Va cup salt
1 teaspoon paprika
6 teaspoons oregano
Boil and add:
3 cups Clear Jell (thinned with water). Put
mixture into Jars and screw on lids. Cook
in boiling water bath for 10 minutes.
Here is Shirley Schwoerer’s, Wysox, fa
vorite pizza crust recipe.
Easy-As-A-Mix Pizza
2 tablespoons yeast
3 cups flour
3 tablespoons oil
2 teaspoons sugar
1 Va teaspoon salt
Dissolve yeast in water. Stir in flour, oil, salt,
and sugar. Beat 25 strokes and mix by hand If
needed. Cover with plastic wrap or towel and
let rest about 5 minutes. Divide dough in half
and with floured fingers press each half thinly
in pans that have been sprayed with non-stick
coating and commeal.
Makes two regular-size pizzas. Bake 10 min
utes at 425 degrees. Add toppings. Bake addi
tional 13 minutes.
Holiday Entertaining
Thanks to the anonymous reader who sent in these rec
ipes for holiday entertaining.
SEAFOOD DIP
1 cup flaked imitation crabmeat
Vi cup shredded cheddar cheese
'A cup cream cheese, softened
'A cup mayonnaise
'A cup sour cream
'A cup grated parmesan cheese
A cup sliced green onions
1 teaspoon lemon juice
A teaspoon Worcestershire sauce
Vi teaspoon garlic powder
'A cup bread crumbs
In a bowl, mix the first 10 ingredients until smooth.
Spread in a 9-inch pie plate. Sprinkle with bread crumbs.
Cover and bake at 350 degrees for 20 minutes or until
bubbly. Uncover and bake 5 minutes more. Serve with
crackers, celery sticks, or other raw vegetables. Yield: 6-8
servings.
STUFFED BAKED
POTATOES
3 large baking potatoes (1 pound each)
VA teaspoons vegetable oil, optional
'A cup sliced green onions
{ A cup butter, divided
'A cup light cream
A cup sour cream
1 teaspoon salt
'A teaspoon white pepper
1 cup shredded Cheddar cheese
paprika
Rub potatoes with oil if desired. Pierce with a fork.
Bake at 400 degrees for 80 minutes or until tender. Allow
potatoes to cool to the touch. Cut potatoes in half length
wise; carefully scoop out pulp, leaving a thin shell. Place
pulp in large bowl. Saute onions in V* cup butter until ten
der. Add to potato pulp along with light cream, sour
cream, salt and pepper. Beat until smooth. Fold in cheese.
Stuff potato shells and place in 13x9x2-inch baking pan.
Melt remaining butter; drizzle over potatoes. Sprinkle
with paprika. Bake at 350 degrees for 20-30 minutes or
until heated through. Yield: 6 servings.
Note: Potatoes may be stuffed ahead of time and refrig
erated or frozen. Allow additional time for heating.
CHRISTMAS PARTY
PINWHEELS
(Can be made ahead)
2 packages (8-ounces each) cream cheese, softened
4-ounce package dry mix ranch salad dressing
/i cup minced sweet red pepper
/i cup minced celery
'A cup sliced green onions
'A cup sliced stuffed olives
3-4 flour tortillas
(10-inches)
In a mixing bowl,
beat cream cheese and
dressing mix until
smooth. Add red pep
per, celery, onions, and
olives; mix well. Spread
about A cup on each
tortilla. Roll up tightly.
Wrap in plastic wrap.
Refrigerate at least two
hours. Slice into '/2-inch
pieces. Yield 15-20 serv-