88-Lancaster Farming, Saturday, January 5, 2002
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 Fanning, 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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problems accessing this address. The common
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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 - Eva Burrell, 110 Red Mill Rd.,
Glen Gardner, NJ 08826, is looking for a recipe
for pecan butter.
ANSWER A reader wants a recipe for a red
velvet cake that is fluffy and moist. Thanks to
Charlene Kline, Wernersville, for sending a rec
ipe, which she said family always request when
they visit.
Red Velvet Cake
Vz cup butter
1 Vz cups granulated sugar
2 eggs
2-ounces red food color
2 tablespoons baking cocoa
1 cup buttermilk
1 teaspoon salt
2Va cups sifted flour
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon vinegar
Cream butter, sugar, and eggs. Make a paste
of cocoa and food coloring; add to the creamed
mixture. Mix vanilla with buttermilk. Add alter
nately with flour and salt to creamed mixture.
Mix soda with vinegar and fold in last. Do not
beat after adding soda and vinegar mixture.
Bake at 350 degrees for 30-35 minutes. Makes
two 9-inch layers.
(Turn to Page 814)
Best Beef, Veal Recipes
(Continued from Page B 6)
water, Worcestershire sauce, garlic, onion, bay leaves,
and seasonings. Simmer Vh hours. Remove bay leaves
and garlic. Add carrots, potatoes, onions, and beans.
Cover and cook until vegetables are tender. Remove vege
tables and meat and thicken broth like gravy.
Note: May want to add more carrots and potatoes.
Jean Sarver
Millerstown
SWISS STEAK
2 pounds round steak (1-inch thick)
3 tablespoons melted shortening
Vh teaspoon salt
1 onion, minced
l A teaspoon pepper
'h cup flour
3 cups tomatoes or tomato juice
Rub salt and pepper into steak. Dredge with flour.
Brown quickly on both sides in hot shortening with onion.
Put into roast pan; add tomatoes. Cover and bake at 350
degrees for Vh hours. Serves 8.
This Swiss steak can be made with beef or veal. We
are veal growers and our children really enjoy the
baby calves.
We also enjoy veal burgers. I usually first marinate
them a few hours in Italian dressing, then grill them.
The burgers are delicious with bun and sliced toma
toes.
I have also marinated veal steaks in Italian dress
ing before grilling them. The steaks are very good
also.
This roast beef recipe is good for any size piece of
beef and is great if you don’t have time to spend in the
kitchen. Best of all—you get an excellent meal at the
end of the day.
Any size or of cut beef
Place roast in adequate size roast pan. Dice one onion
over the top of the meat. Put around the meat the equal
number of potatoes for the amount of people you are
feeding. Pour into the pan, apple cider or grape juice or
canned tomatoes with juice. Add enough liquid to almost
cover the roast.
Bake in 350 degree oven for 3-4 hours. If you cover the
meat with a lid, the liquid won’t evaporate.
When you come in to eat , supper will be ready and
you also got a day’s work done.
FAVORITE BEEF ROAST
4-pound boneless chuck roast
3 tablespoons olive oil
2 teaspoons basil leaves
Vi teaspoon garlic powder
Vi teaspoon seasoned pepper
1 small sliced onion (separate the slices into individual
rings)
1 cup hot water
In Dutch oven, brown chuck in hot oil. Sprinkle with
basil leaves, garlic powder, and seasoned pepper; top with
onion rings. Add hot water. Bring to a boil; cover and
cook over low heat about three hours or until tender. Add
more water if necessary. Remove meat to hot platter and
slice. Yield: 6-8 servings.
Roasted beef is always a big hit with our family
and friends. / usually present this roast with noodles.
Joann Frazier Hensley
McGaheysviUe, VA
HERB CRUSTED
CHUCK ROAST
Vi cup dry bread crumbs
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon ground mustard
Horseradish to taste
1 teaspoon dried savory
1 teaspoon pepper
Vi teaspoon dried rosemary (crushed)
3 pounds top blade roast
Mix ingredients and rub over roast. Place on a rack in a
shallow roasting pan. Bake, uncovered, at 325 degrees for
11/2-2 hours or until meat is tender and reaches desired
doneness. Medium rare, 145 degrees; medium, 160 de
grees; well done, 170 degrees. Let stand 10 minutes before
carving.
POT ROAST
31/2 pounds rump or chuck roast
1 onion
11/2 teaspoon salt
V 2 teaspoon pepper
2 tablespoons fat
Vi cup hot tomato juice or water
Rub salt and pepper into meat and dip in flour. Brown
meat and onion in 2 tablespoons fat until seared on all
sides.
Place meat in casserole, Dutch oven, or electric skillet.
Add hot tomato juice or water. Cover and bake at 350 de
grees for three hours.
Our family loves beef and this is one way they like
it. It’s good served with mashed potatoes and a vege-
Allen and Marian
Zimmerman
Le wishing
ROAST BEEF
Mrs. Bob Gochenaur
Willow Street
table or two. Can use the pan drippings as a gravy.
SAVORY SWEET ROAST
3-4 pounds blade roast
1 onion
1 can mushroom soup
'h cup water
'A cup brown sugar
'A cup vinegar
2 teaspoons salt
1 teaspoon mustard
1 teaspoon Worcestershire sauce
Brown meat on both sides in skillet. Add onions. Blend
together remaining ingredients. Pour over meat. Cover
and simmer 2 { h-3 hours or until tender. The juice is good
to cook noodles in or for gravy, after the roast is done.
This can also be put into a crockpot and cooked on low
for 12-16 hours.
I always enjoy browsing through cookbooks and
look forward to B section of Lancaster Farming each
week.
We live on a dairy farm and raise our own beef to
butcher each year.
2 pounds lean beef cubes
2 tablespoons shortening
2 tablespoons flour
Roll beef cubes in flour. Heat shortening in a skillet,
add beef cubes. Brown on all sides. Put into a soup pot
and add the following:
1 pint tomato juice
2 teaspoons salt
2 cups water
'/«teaspoon thyme
'A teaspoon pepper
Cover and cook on low for l‘/>2 hours. Add:
6 onions
6 potatoes
6 carrots
Cook 30-40 minutes longer, or until the vegetables are
tender. Add:
1 cup frozen peas
Cook 5 minutes. Serves four hungry people. Serve with
homemade combread or biscuits.
Joel Steigman
1 round steak
1 beaten egg
2 cups Italian bread crumbs
lO’/4-ounce can cream of mushroom soup
Salt and pepper to taste
Cut steak into pieces the size of your closed fist. Dip
into beaten egg, and generously cover with bread crumbs.
Heat a small amount of vegetable oil in a skillet, and
brown both sides of steaks until crispy. Put in a 9x13-inch
pan in a single layer. Mix cream of mushroom soup with
a soup can of milk; spread over steaks. Cover with foil;
bake at 350 degrees for l'/2-2 hours or until tender.
This is a delicious way to use steaks.
BEEF AND SPINACH
ROLL-UP ON
FETTUCCINE
2 portions of 'A cup servings of chopped onion {'A cup
for beef and 'A cup for sauce)
2 portions 3 cloves fresh garlic, chopped (3 cloves for
beef and 3 cloves for sauce)
VA pounds sliced roast beef (from deli counter)
A pound fresh mushrooms, sliced C/2 for beef and Vi for
sauce)
2 boxes frozen leaf spinach
'A pound muenster cheese, cubed
f/2 cups olive oil
1 large can whole tomatoes, crushed by hand
1 can tomato sauce
1 jar artichoke hearts (separate by hand)
Vi cup pitted Mack olives, sliced
1 tablespoon basil, dried
2 tablespoons parsley, dried
1 teaspoon black pepper
Salt to taste
Parmesan cheese as needed
Preheat oven to 325 degrees.
Saute garlic and onions in margarine or butter.
Drain thawed spinach in colander.
Mix garlic, mushrooms, and cubed muenster cheese
into spinach.
Put a small amount into beef and roll.
Place in 9x13-inch baking pan and bake 30-40 minutes
(no longer).
In olive oil, saute remaining mushrooms, garlic, and
onions. Add salt, pepper, basil, and parsley and saute 10
minutes. Add crushed (by hand) tomatoes, artichoke
hearts (include the oil they are in) and olives. Simmer 25
minutes.
Serve with cooked fettuccine. Pour sauce over meat
and noodles and sprinkle with parmesan cheese.
Marlene Burkholder
Ephrata
BEEF STEW
COUNTRY FRIED
STEAK
Edna Homing
Lebanon
Doris Brenize
Shippensburg
Janet Weaver
Shippensburg
Darlene Auker
Akron