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.
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