(-Lancaster Fanning, Saturday, December 29, 2001
B 8
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 (I-)” in both places and not a
lower or uppercase “i” or “I.”
QUESTION Eileen Nussbaum, Interloken,
N.Y., wrote that she lost a recipe for Swedish
meatballs that she clipped from this column
several years ago. Someone have the recipe to
share?
QUESTION Jewelene Fuller, Hanover,
would like a recipe for making the old-time dan
delion wine.
QUESTION Kenneth Jones has a question
about the recipe for scrapple that appeared in
the Dec. 1 edition: clarify what constitutes pork
pudding.
QUESTION A reader wants recipes using
Anisette sugar (licorice flavored).
QUESTION Jewelene Fuller, Hanover,
wants a recipe to make cooked fudge.
QUESTION It’s time to start eating health
ier after indulging in holiday sweets. Recipes
are needed that are tasty, nutritious, and con
tain lower calories.
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 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 - 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 - Eva Burrell, 110 Red Mill Rd.,
Glen Gardner, NJ 08826, is looking for a recipe
for spiced pumpkin pecan butter.
ANSWER M. Long of Maryland wanted 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.
Thanks to Emma Sue Martin for writing that she
noticed that pumpkin pies tend to become wa
tery if baked in too high heat or too long. It
doesn’t matter what brand of pumpkin is used.
She writes: bake at 400 degrees for 10 minutes
only, reduce heat to 325 degrees. Bake until
center is almost set, filling may wiggle a bit in
the center, but will set as it cools.
ANSWER Bonnie Koons, Harrisburg, re
quested a recipe for pork barbecue that is ei
ther pulled or shredded. Thanks to a Wolmes
dorf reader for sending this recipe. For a better
tasting barbecue, she prefers to simmer this in
a crockpot on low for 6-8 hours.
Two New Contests Open
At Pennsylvania Farm Show
HARRISBURG (Dauphin Co.) Win $lOO for your
best holiday tree ornament with a rural motif, or for your
most beautiful decorative wreath. These are the two new
est contests being promoted in the Family Living area of
the Pennsylvania Farm Show.
Gerri Moore, chairman of Family Living, reports that
the $lOO prize for both contests will be
the most money ever awarded in the
craft department.
Ornaments must have a rural theme.
They can be crafted from eight differ
ent mediums. They include sewn or
quilted, knitted or crocheted, needle
point or embroidery, tatted, or
smocked, plastic canvas, wood or mis
cellaneous.
Size cannot exceed six inches by six
inches and the ornament cannot weigh
more than three ounces. Each orna
ment will be judged in its individual
class and then a best of show will be
chosen from the winners.
Wreaths may be made from four me
diums. They are grapevine, straw,
moss, or other. Size is not specified, but
they should be able to be hung.
The two winning entries will then be
come the property of the Farm Show
Scholarship Foundation and will be
sold at the “Pennsylvania Bid-Calling
Contest” on Wednesday evening Janu
ary 9.
Entries will be accepted on the sec
ond floor of the Farm Show on Thurs
day, Jan. 3 Between 10 a.m. and 6 p.m.
It is also possible to mail your entry.
All entries must conform to the general
rules.
Its where you find
What’s for Dinner.,
Pork Barbecue
1 pound cooked pork
2 tablespoons sugar
Vi cup ketchup
1 tablespoon prepared mustard
1 tablespoon vinegar
V* cup pork broth
2 tablespoons Worcestershire sauce
3 tablespoons pickle relish
Salt and pepper to taste
Cook pork until tender. Cut into small pieces.
Mix together remaining ingredients with the
pork. Simmer 30 minutes. If mixture seems dry
or becomes dry before serving, add some of the
pork broth. The pork can be cooked on the sto
vetop or roasted in the oven with a little water
added to make a broth.
The meat can be shredded or pulled. She
uses a food processor and just pulsates it until
desired shredding. The meat must be cold to do
this. A Boston butt roast is a good roast to use.
Two pounds raw pork gives approximately
one pound cooked pork.
Call (888) 38S-4471 and request a Family Living premi
um list and general entry blank.
Get your creative ideas together and be a winner at the
2002 Pennsylvania Farm Show.
Attend the Pennsylvania Farm Show held from Jan.
5-10 at 2301 N. Cameron St., Harrisburg.
Ricotta, cottage
cheese not the same
Someone told me that
ricotta cheese is really
just “Italian cottage
cheese.” Is that true?
Not quite. It is true that ricotta
was first made in Italy and is
classified as an Italian cheese. Also,
recipes will often recommend
substituting cottage cheese for
ncotta, if necessary. Both are
“fresh,” or unripened, cheeses.
They’re both cooked at low
temperatures to help them retain
more whey, producing asoft cheese.
And, they’re both usually sold in the
same type of round plastic
containers. However, these are two
distinct types of cheeses which are
produced in different ways.
For one thing, ricotta cheese is
traditionally made from whey
the watery stuff from milk that's
left over when making other kinds
of cheese—or from a combination
of whey andwholeorskimmilk.ln
fact, “ncotta” means “recooked,”
referring to the notion that it’s
made'by heating the whey that
came from another cooked cheese.
During production, the sweet whey
is heated to a temperature of 200
degrees Fahrenheit Citric acid may
be used to help separate the protein
from the water in the whey.
Usually, ricotta cheese-makers
will use the whey left over from
making mozzarella or provolone,
but whey from romano cheese
making is used for a special type of
Special Baking Contests
HARRISBURG (Dauphin Co.) A special baking
contest is on the slate for the Pennsylvania Farm Show.
It’s the second year for the Health Craft Pineapple Up
side Down Cake, and back for the fourth year is that
Pennsylvania Dutch favorite, the Golden Barrel Molasses
Shoofly Pie Contest. These contests will be conducted on
Sunday, Jan. 6 in the Family Living area on the second
floor of the Northeast Building.
Neither contest requires pre-entry. Just show up on
Sunday with your entry.
Bring your entry between 11 a.m. and 12:30 p.m. for
the Pineapple Upside Down Cake. The cake will be
judged on appearance, consistency, flavor, moistness, tex
ture and aroma. The judging begins at 1 p.m. Five hun
dred dollars will be awarded to the winner, $lOO for the
runner-up, and $5O for the third place.
The Golden Barrel Shoofly Pie contest winner will also
receive $5OO, with second and third the same awards as
the cake. Pies need to arrive between noon and 2 p.m.
Judging begins at 3 p.m.
Judging criteria is the same for both contests. In both
contests the winners will be paid directly by the sponsors.
Recipes must accompany the entry.
The contests are open to youth as well as adults.
Attend the Pennsylvania Farm Show held from Jan.
6-10 at 2301 N. Cameron St., Harrisburg.
ncotta, “ncottaromana ” The whey
usually comes from cow’s milk, but
some types of ncotta are made with
ewe’s milk whey
Ricotta is a soft cheese that has
afine, moist, grainy texture. Cottage
cheese, on the other hand, can easily
be described as “lumpy.” Whether
the curds are small or large, they’re
much bigger than the grainy ncotta
cheese. The milk for commercial
cottage cheese is set with starter
culture and rennet, like other
cheeses. However, unlike other
cheeses, cottage cheese can be
made by either a short or long
setting method. In the short-setting
method, more lactic starter is added
and milk is set at a higher temper
ature to accelerate the coagulation.
After the curds form and the cheese
gets to the right texture, the whey is
drained or rinsed off.
Cream is added to the curds for
“creamed cottage cheese ” For
lowfat cottage cheese, I percent or
2 percent milk replaces the cream.
A half-cup of creamed cottage
cheese contains about 115 calones,
while 1 percent cottage cheese has
about 80 calories. A half cup of
ncotta cheese made with whole
milk contains about 215 calories,
but you can getncotta made partly
with skim milk for only 170 calones
in a half-cup.
Chow Li ne is a service of The Ohio
State University. Send questions to
Chow Line, do MarlhaFihpic, 2021
Coffey Road, Columbus, OH 43210-
1044, orfilipic 3@osu.edu.