88-Lancaster Farming, Saturday, March 16, 2002
AA Cook's
Question
Corner
It yon are looking lor a recipe hut can't find it, send
your recipe request to Lou Ann (>ood, Cook's Question
Corner, in care of Lancaster Farming, P.O. Box 609,
Lplirata, PA 17522. There's no need to send a self-ad
dressed stamped envelope. If wt receive an answer to
sour question, we will publish it as soon as possible.
Check sour recipe to make sure you copy the right
amounts and complete instructions for making the reci
pe. Sometimes we receise numerous answers to the
same request, hut cannot print each one.
Vnswers to recipe requests should be sent to the same
address. You mas 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.
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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 Mrs. E.H. Boger is looking for a
recipe for Moravian cake, which looks similar to
funny cake but has lemon on the bottom. The
cake is sold at Leesport Farmers’ Market.
QUESTION An Adams County reader re
quests recipes for the following: breaded onion
rings, Russian borscht, sauerkraut, and recipes
using canned black-eyed peas.
QUESTION Bonnie Reese, Wellsboro,
writes that she lost the recipe for peanutbutter
meltaways that had been printed in this paper a
few years ago. She’d like the recipe in which
the candy was made with white chocolate that
was melted and combined with peanut butter. It
was then cooled and dipped into milk choco
late. She wants it in time for Easter.
QUESTION Beth, Hampstead, Md., re
quests a recipe for oriental chicken salad that
tastes like that served at Appleby’s.
QUESTION Beth, Hampstead, Md., re
quests a recipe for a non-dairy whipped frost
ing like the frosting Walmart uses on their
cakes. Beth writes that she has never tasted
better icing but cannot seem to duplicate it at
home.
QUESTION Recipes for Easter candy are
requested that do not use paraffin in the coat
ing chocolate.
QUESTION Nutritionists keep telling us to
eat more vegetables. I need recipes to entice
my family to eat them.
QUESTION Fred Daddario wants a recipe
for peanut butter fudge that is made with con
densed milk.
QUESTION Peter Nuskey, Southampton,
wants to know why his corn bread sticks to
cast iron corn-shaped molds. It’s frustrating to
have the corn bread crumbly and broken into
several pieces. What kind of oil should he be
using? What recipe works. How soon do you re
move the cornbread from the molds after bak
ing?
QUESTION - Mary Ann Lapp, New Holland,
wants recipes for drink mixes in a jar, especial
ly for cappuccino.
QUESTION A reader from Potter County
wants a recipe for salt rising bread.
QUESTION Barbie Beiler would like to
have a recipe for cinnamon French bread sticks
that taste like those served at restaurant break
fast buffets.
QUESTION A reader wants some diabetic
bread recipes that can be made in a bread ma
chine.
ANSWER Eva Burrell, Glen Gardner, N.J.,
wanted a recipe to make old-fashioned pearl
tapioca pudding. Thanks to Mrs. Ray Keeny,
New Freedom, who sends in her favorite recipe
for tapioca. She sends instructions for making
it in a crockpot and on top of the stove, but
prefers the crockpot method, which doesn’t re
quire soaking tapioca before cooking it.
Small Pearl Tapioca
4 cups milk, heat on stove so that it doesn’t
take as long in the crockpot
Vz cup tapioca
Pinch salt
1 egg, beaten
3 /» cup or less sugar
1 teaspoon vanilla
Combine milk, tapioca, and salt in the crock
pot. Cook on high until tapioca is almost clear.
Stir occasionally. It requires about two hours or
more. Mix egg and sugar. Mix Vz cup or so of
the hot mixture into the eggs, then mix all into
the hot milk and tapioca mixture. Cook about
15 minutes more. Remove from heat. Stir in va
nilla.
To cook on top of stove: cook milk, tapioca,
and salt about 20-25 minutes, stirring con
stantly until clear. Mix Vz cup or so of hot mix
ture into the egg and sugar. Stir into the hot
mixture and cook one minute. Remove from
heat. Add vanilla.
To prevent scum on top, cover while it cooks.
Here’s a recipe from Shirley Orfanella, Quar
ryville, who writes that it is important to soak
pearl tapioca at least one hour before cooking.
If the liquid is not absorbed, throw the tapioca
away because it is too old to use. Rice can be
substituted for tapioca.
Pearl Tapioca Pudding
Soak overnight in refrigerator: 1 cup pearl
tapioca in 1 cup milk.
The next morning, add tapioca mixture to 3
cups milk and cook three hours in double boiler
over boiling water. Cool.
Heat oven to 325 degrees. Beat and add 5
egg yolks, rind of one lemon and juice of Vi
lemon. Beat 5 egg whites until stiff but not dry.
Line a baking dish with a layer of the tapioca
mixture, a layer of egg whites, layer of tapioca,
and another layer of egg whites. Bake 15 min
utes. Serve warm or cold.
ANSWER Helen Kofron, Claymont, Del.,
wanted a recipe for soft oatmeal cookies.
Thanks to Mrs. Ray Keeny, New Freedom, for
sending a recipe that she writes is very good.
Banana-Oatmeal Chocolate Chip Cookies
% cup butter
1 cup sugar
1 egg
1 Vi cups flour
Vi teaspoon salt
Vi teaspoon nutmeg, optional
1 teaspoon cinnamon
Vi teaspoon baking soda
1 cup mashed banana
1 % cups rolled quick oats
1 cup chocolate chips
Vi cup walnuts, optional
Cream together butter and sugar. Add egg
and mix well. Mix dry ingredients and add alter
nately with the bananas. Add oats, chocolate
chips, and nuts. Drop dough on lightly greased
cookie sheet. Bake at 350 degrees for about 12
minutes.
ANSWER Barbara Schaffer requested a
recipe for mustard eggs. Thanks to Judy Show
ers, Gardners; Linda Hake, Dallastown, and oth
ers for sending similar recipes.
Mustard Eggs
3 tablespoons mustard
% cup sugar
Vs teaspoon salt
Vi cup vinegar
1 cup water
2 drops yellow food coloring
Mix together mustard and sugar. Add salt.
Add vinegar, water, and food coloring. Heat to
boiling. Pour over 8-12 eggs. Refrigerate 24
hours before serving.
ANSWER Here are some answers to the
request for tasty, nutritious, and low calorie
recipes. Michelle Good sends the pancake reci
pe. She writes that she has clipped many favor
ite recipes from this column, and wants to
thank many contributors to this column.
Cauliflower Pancakes
V* head cauliflower, chopped very fine in
food processor
teaspoon baking powder
1V: teaspoon soy flour (can substitute anoth
er flour but soy is very low in carbs)
1 egg
Mix together all ingredients and divide into 4.
Drop onto hot pan that has a little oil on it. Flat
ten mixture with spatula. Cook like hash
browns. Great with ketchup and salt.
Here are several “quick, nurtrious, and deli
cious recipes” from Shirley Warzenluft, Robeso
nia.
Five Can Chili
15-ounce can chili with beans
15-ounce can mixed vegetables, drained
1 can whole kernel corn, drained
10 3 /i-ounce can condensed tomato soup, un
diluted
10-ounce can diced tomatoes and green
chilies
In a saucepan, combine all ingredients and
heat through. Serves 6.
Quick Cranberry Relish
(Ready in 15 minutes)
16-ounce whole cranberry sauce
8-ounce can crushed pineapple, drained
% teaspoon apple pie spice
Pinch ground cloves
V* cup chopped pecans
In a bowl, combine all ingredients. Stir in pe
cans. Makes about 2 cups cups. Serve with
chicken.
Flavorful Fryer Chicken
(Ready in 1 hour)
3-4 pound broiler/fryer chicken, cut up
10 3 /4-ounce can condensed cream of mush
room soup, undiluted
1 cup orange Juice
2 tablespoons onion soup mix
Hot mashed potatoes or cooked rice
Place chicken pieces in a greased
13x9x2-inch baking dish. Combine orange juice,
soup mix, and soup, pour over chicken. Cover
and bake at 350 degrees for 45 minutes.
Uncover, bake 15-20 minutes longer or until
chicken juices run clear. While chicken is bak
ing, prepare mashed potatoes or rice. Serves 6.
Serve with Quick Cranberry Relish.
Spiced Ham Steak
(Ready in 10 minutes)
1 pound bone-in fully cooked ham steak
V* cup orange marmalade
2 tablespoons water
.1 tablespoon butter
1 tablespoon prepared mustard
1 tablespoon corn syrup
1 /s-% teaspoon ground ginger
In large skillet coated with nonstick spray,
cook ham 4 minutes or each side until lightly
browned, drain.
Meanwhile, combine remaining ingredients in
a saucepan,. bring to a boil. Spoon over ham.
Cover and cook 1-2 minutes until heated
through. 4 servings.
Honey-Garlic Angel Hair
1 pound package angel hair pasta
2-3 garlic cloves, minced
Vz cup butter
'A cup honey
1 teaspoon dried basil
1 teaspoon dried thyme
V* clip grated parmesan cheese
Cook pasta according to package directions.
Meanwhile in skillet, saute garlic in butter. Stir
in honey, basil, and thyme. Drain pasta, add to
garlic mixture and toss to coate. Sprinkle with
parmesan cheese. 8 servings.
Basil Orange Chops
4 boneless butterflied pork chops
1 green onion, sliced
1 tablespoon vegetable oil
1 cup orange juice
2 teaspoons dried basil
2 teaspoons cornstarch
2 teaspoons water
In a large skillet, brown pork chops and
onion in oil. Add the orange juice and 1 table
spoon grated orange peel and basil.
Cover and cook until meat juices run clear.
Remove chops, keep warm. In a small bowl,
combine cornstarch and water until smooth,
add to skillet. Cook and stir 2 minutes or until
thickened. Serve over chops. 4 servings. Ready
in 30 minutes or less.
Zucchini Rice Pilaf
Vz teaspoon dried basil
2 tablespoons butter
2 1 /) cups water
1 Va teaspoons chicken bouillon granules
1 cup uncooked long-grain rice
Vz cup shredded carrot
1 small zucchini, halved, thinly sliced
In skillet, saute basil in butter one minute.
Add water and bouillon, bring to a boil. Stir in
rice and carrot. Reduce heat, cover, and sim
mer 10 minutes. Add zucchini. Simmer 10 more
minutes or until vegetables are tender. 4 serv
ings. Nutrition facts: 1 cup serving: 235 cal
ories, 6 g fat, 427 mg sodium, 16 mg cholester
ol, 2 g fiber, 4 gr protein. Diabetic exchange: 2
starch, 2 vegetables, 40 g carbohydrates, Vz fat.