88-Lancaster Farming, Saturday, March 23, 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 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 - Clair Richcrick, R.D. 8, York, PA 17403, is looking for a coleslaw recipe that uses real cream. He also wants an old-fash ioned ginger snap recipe. 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 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 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 remove the cornbread from the molds after baking? QUESTION Nutritionists keep telling us to eat more vegetables. I need recipes to entice my family to eat them. 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 Fred Daddario wanted a recipe for peanut butter fudge made with condensed milk. Leah Click, Denver, contributed the fol lowing: Peanut Butter Fudge Three 6-ounce packages peanut butter chips One 14-ounce can sweetened condensed milk V« cup butter or margarine V 2 cup chopped peanuts, optional In large saucepan,, melt peanut butter chips, condensed milk, and butter. Stir occasionally. Remove from heat. Stir in peanuts if desired. Spread mixture into waxed paper-lined 8-inch square pan. Chill two hours or until firm. Enjoy! ANSWER Bonnie Reese, Wellsboro, want ed the recipe for peanut butter meltaways that had been printed in this paper a few years ago. A number of readers sent recipes, including thi.s one from Jane Asper of Gardners: Peanut Butter Meltaways 4 eggs 1 teaspoon vanilla 2 cups sugar 1 cup milk 2 teaspoons melted Oleo V 2 teaspoon salt 2 cups flour 2 teaspoons baking powder 16 ounces peanut butter 8 ounce bar of chocolate Beat eggs until lemon-colored. Add vanilla, sugar, milk, Oleo, salt, flour, and baking pow der. Bake mixture on oblong pan at 350 degrees for 15-20 minutes. Spread with peanut butter. Melt chocolate and spread on top of peanut butter. ANSWER A number of readers offered var ious chocolate-coated candy recipes for Easter. A Lebanon reader contributed the following recipe for peanut butter easier eggs: Peanut Butter Easter Eggs 3 pounds confectioner’s sugar 2 pounds peanut butter 8 ounces cream cheese 1 pound butter 1 egg, unbeaten 1 teaspoon vanilla Combine all ingredients and mix well. Roll into egg-shaped balls and allow to stand over night. Coat with coating chocolate. Makes about 120 pieces. ANSWER Leora Petet from Hollsopple of fered these Easter egg alternatives: Almond Joy Eggs Vi cup marshmallow creme Vi cup white corn syrup 1 pound coconut Heat together marshmallow and com syrups until well mixed. Remove from heat and add enough coconut until can be formed into a ball. Form into egg shapes. Cool in refrigerator, then dip in coating chocolate. Place almond on top of each and dip again. Fruit and Nut Easter Eggs Petet notes these morsels improve with age. 2V«cups sugar 1 cup light Karo syrup % cup hot water Vz pound marshmallow creme V 2 cup shortening (melted) V* cup confectioner’s sugar 2 cups candied fruit % cup chopped nuts In a saucepan, cook sugar, syrup, and water to 265 degrees. Add marshmallow creme and beat until almost firm. Add melted shortening, confectioner’s sugar, candied fruit, and nuts. Mix well, shape eggs by hand, and dip. Will keep six to eight months. Makes 10 eggs. ANSWER Mary Ann Lapp, New Holland, wanted a recipe for drink mixes in a jar, espe cially for cappuccino. Mrs. Daniel Yoder, Lewistown, Contributed this one:' " Cappucino 1 cup instant coffee creamer 1 cup Nestle Quik % cup instant coffee Vi cup sugar Vb teaspoon cinnamon Mix all ingredients together and place in a jar. To serve, add 3 tablespoons mixture to 1 cup hot water, or to taste. ANSWER A reader from Potter County wanted a recipe for salt-rising bread. Tessie Kizis, Newsoms, Virginia, sent the following, previously published in Lancaster Farming: Salt-Rising Bread Starter: 2 medium-sized potatoes, peeled, sliced thin 1 quart boiling water V 4 cup non-degerminated stone-ground corn meal 2 tablespoons sugar 1 teaspoon salt Sponge: 1 Vz cups milk above starter % teaspoon baking soda 4 cups all-purpose flour Dough: 6 cups all-purpose flour 2Vi teaspoons salt 6 tablespoons vegetable shortening above sponge To make starter: Place the potatoes in a large bowl, pour boiling water over, then stir in Lebanon County Begins Princess Search LEBANON (Lebanon Co.) The Dairy Promotion Committee of Lebanon County is searching and wondering who will be the new 2002-2003 Lebanon Coun ty Dairy Princess. That decision depends on the young ladies of Lebanon County. If she loves dairy farming, dairy foods, or the dairy industry in general this is her opportunity to stand out and help the dairy industry by promoting nature’s per fect beverage milk. She will have the op portunity to meet new people, speak on the radio, attend large banquets and con ventions, and above it all, learn many new things There are a few qualifications that each contestant must follow. She must live in commeal, sugar, and salt. Place bowl in large bowl of hot water and set in a warm place with steady temperature, such as a gas oven with only the pilot light on, electric oven with interi or light on, or on top of water heater. Replace the hot water two or three times, when conven ient. Let set for 24 hours. Remove potato slices from bowl, then make the sponge. To make sponge: Heat milk until lukewarm and add to starter along with baking soda and 3V2 cups flour. Beat briskly until smooth, pre ferably with a hand rotary beater. Cover with plastic wrap and again place in larger bowl of hot water. Set in a warm place and let the sponge double in bulk. It normally takes two to three hours, but check at an hour and a half. When doubled, it will look creamy and light. Don’t let it set longer after it is creamy and light or it will become sour. To make the dough: Place 4 cups of the flour in a large bowl. Add the salt and mix lightly with a fork. Drop in the shortening and blend with your gers as though you were making pie dough or until the mixture looks like fine meal. | Add the flour mixture to the sponge and beat until well-mixed. Add enough additional flour (I|to 2 cups) to make a soft, kneadable dough. Turn out onto a floured surface and knead for one to two minutes. Let rest 10 minutes. Resume kneading for about 10 minutest or until dough is smooth. The dough will be heavy and putty-like. Divide the dough into thirds and shape each piece into a loaf. Place in greased pans. Cover with plastic wrap, set the pans in a larger pan of hot water, and set in a warm place to rise. This final rise will take about three hours. The loaves should increase in volume by about one third, less than the usual doubling. Bake in a preheated 350 degree oven for 45 to 55 minute, until golden brown. If in doubt, it is better to bake a few minutes longer than to underbake, Turn out of pans and cool on rack. Another reader contributed this recipe for Irish Soda Bread: 2 teaspoons caraway seeds % In a bowl, combine flour, sugars, baking pow der, soda, and salt. Cut in butter until crumbly. Combine 1 egg and buttermilk and stir into flour mixture Just until moistened. Fold ip rai sins and caraway seeds. Knead on floured sur face for one minute. Shape into round loaf and place on greased baking sheet. Cut a Vi-lnch deep cross on top of loaf. Beat remaining egg and brush over loaf. Bake at 375 degrees for 30-35 minutes or until golden brown. ANSWER Anna Martin, Denver, contrib uted this healthy potato recipe to entice family members to eat vegetables: 3 large potatoes 2 tablespooons flour 2 tablespoons grated Parmesan cheese V» teaspoon pepper 2 tablespoons light stick margarine or butter chopped parsley garlic or onion powder (optional) Peel potatoes and cut into quarters. (New po tatoes can be cut without peeling.) Combine flour, cheese, and pepper in bag. Moisten pota toes with water and shake a few at a time in bag, coating well with mixture. Melt butter or margarine in 9X9-inch baking dish. Place pota toes in pan in single layer. Bake for one hour at 375 degrees, turning once during baking. When golden brown, sprin kle with parsley. Serves 6. Pennsylvania, be a daughter of a dairy farmer, dairy farmer manager or herds man, someone employed in the dairy in dustry, or be employed herself as one of the above, own at least two dairy animals in a 4-H or FFA project prior to May 1, 2002, or have served her county for a full year as a dairy maid/ambassador. Be at least 16 years of age by July 1, 2002 and will not reach her 24th birthday by Dec. 31, 2002. She must be single, never mar ried, have no children and must not marry during her reign. Present a whole some, healthy appearance, and compete in the state pageant. She must be a coun ty princess and must attend the training seminar in July. Irish Soda Broad 2 cups flour 2 tablespoons brown sugar 2 tablespoons granulated sugar 1 teaspoon baking powder Vz teaspoon baking soda Va teaspoon salt 3 tablespoons butter or margarine 2 eggs 3 /a cup buttermilk % cup raisins Uil , Golden Parmesan Potatoes Lebanon County is also looking for dairy maids/ambassadors and a lii dairy miss. Dairy maids/ambassadors are not just for females, but gentlemen as well. They must be at least 12 years of age by July 1, 2002, and have some relation to the dairy industry. The li’i dairy miss must be 4-7 years of age by July 1, 2002 and have some relation to the dairy in dustry. Those interested will have the opportu nity to meet with Amy Moyer, the current Lebanon County/state alternate dairy princess, on Tuesday, April 9 at 7:30 p.m. at the Lebanon Ag Center. Also attending will be the Dairy Maids Jess Bross, Cha nelle Horst, and Janelle Zimmerman; and Li’l Dairy Miss Louise Krall. ' r ) iv
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