If you are looking for a recipe but can’t find it, send
your recipe request to Lou Ann Good, Cook’s Question
Corner, 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
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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 Herbert Spangler requests a
recipe for dandelion wine.
QUESTION A reader writes that many new
dessert recipes are featured in magazines and
newspaper, but she is reluctant to buy expen
sive ingredients for recipes that she isn’t sure
her family will like. She’d rather try recipes that
other readers enjoy. The reader would like
some new dessert recipes that other readers
recommend.
QUESTION Have a favorite recipe that
your mother or grandmother is or was known
for making? Send it in for the special feature on
Mother’s Day. include a few paragraphs about
your mother or grandmother be sure to in
clude their name. Photos are also encouraged.
This is a great way to honor your mother or
grandmother on Mother’s Day. Will appear in
the May 11th edition but must reach our office
by May 6.
QUESTION Audrey Brown, Connellsville,
writes that her doctor put her on a fructose/
sucrose-free diet. She is not allowed to eat any
thing with sugar, barley flour, brown rice,
wheat germ, coldcuts, fruits, etc. She cannot
find recipes for food that tastes good and
makes a one-to-two person serving. Anyone
able to help her?
QUESTION Rosalie Nolt wants a recipe for
New England clam chowder, similar to Friend
ly’s or Campbell’s soup.
QUESTION Peggy Hess, Lititz, wants a
recipe to make barrel dill pickles.
QUESTION A Pine Grove reader wants rec-
Dairy Checkoff Helps
Spur Cheese Sales
HARRISBURG (Dauphin
Co.) The dairy industry has
partnered with Taco Bell and
Pizza Hut on the introduction of
two extremely cheese-friendly
products: Steak Quesadilla and
P’ZONE respectively.
The Steak Quesadilla from
Taco Bell features a blend of
three cheeses, mozzarella, Ched
dar and pepper jack, and uses
eight times more cheese than
other items on the menu.
Dairy Management, Inc. 1 ' 1
(DM!) assisted Taco Bell with
consumer research and trend
data to demonstrate the value
and appeal that three cheeses
would deliver to quesadilla con
sumers. Taco Bell is promoting
the Steak Quesadilld via national
television, print, in-restaurant
and Internet advertising.
The P’ZONE is Pizza Hut’s
version of a portable, hand-held
pizza product that is eaten like a
sandwich. A 12-inch medium
sized, pizza crust is used and
filled with sliced not shredded
mozzarella cheese, veggies and
crumbled sausage. The P’ZONE
is then folded over by hand and
sealed. DMI worked with Pizza
Hut to fund consumer research
that tested the P’ZONE, which
performed extremely well in test
markets across the country.
Though the P’ZONE resembles a
calzone. Pizza Hut says it is not
because the difference is the
cheese; the P’ZONE uses
stretchy, stringy mozzarella,
which 16- to 24-year-olds find
fun to eat. A calzone is bursting
with hot, soft and gushy ricotta.
Pizza Hut is spending $7O million
to promote P’ZONE nationally.
For the month of February,
same-store sales at Taco Bell and
Pizza Hut were up 10 percent
and six percent, respectively, ver
sus a year ago. The Steak Quesa
dilla and P’ZONE are helping to
fuel this growth.
Additionally, Papa John’s, a
direct competitor of Pizza Hut,
has rolled out two extremely
cheese-friendly specialty pizzas: a
six-cheese pizza that will feature
mozzarella, parmesan, asiago,
smoked provolone, fontina and
romano cheeses, and a spinach
alfredo pizza that is also boosting
six cheeses.
ipes for different kinds of soft pretzels and dif
ferent coatings for chicken and vegetables for
deep frying.
QUESTION Josephy Steffey wants a recipe
for deer bag bologna that tastes like Lebanon
bologna.
QUESTION - L. Wolf, Elkridge, Maryland, re
quests any good soup recipes.
QUESTION Beth, Hampstead, Md., re
quests a recipe for oriental chicken salad that
tastes like that served at Appleby’s.
QUESTION Nutritionists keep telling us to
eat more vegetables. A reader needs recipes to
entice her 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 A Pine Grove reader requested
recipes for different kinds of soft pretzels. Here
is one sent in by Alverna Martin, Wellsboro.
Auntie Ann’s Soft Pretzels
1 tablespoon yeast
1 tablespoon brown sugar
1 cup warm water
1 cup Soft as Silk flour
1 cup Occident flour
1 cup all-purpose flour
Dissolve yeast and brown sugar in warm
water. Add the different kinds of flour until a
soft dough forms (may not need as much as
listed). Shape dough into pretzel shapes. Com
bine the following together until baking soda
dissolves:
1 Vi tablespoon baking soda
Vi cup warm water
Dip pretzels into baking soda water. Place
pretzels on baking sheet. Sprinkle with salt.
Bake at 450 degrees for 10 minutes. Remove
from oven. Dip into melted butter. Sprinkle with
sour cream and onion powder.
Alverna writes that these are very good.
Sometimes she substitutes Occident flour for
the other two flours and the pretzels still taste
good.
ANSWER An anonymous person wanted a
recipe for peach butter. Thanks to Marlene
Ochs, Reading, who writes that she won second
place at the Pennsylvania Farm Show with this
recipe.
18 medium peaches
4 cups sugar
To prepare pulp, wash and blanch peaches.
Peel, pit, and chop peaches. Cook until soft,
adding only enough water to prevent sticking
(about Vz cup). Press through a sieve or food
mill. Measure 2 quarts peach pulp.
To prepare butter,' combine peach pulp and
sugar in a large saucepot. Cook until thick
enough to round up on a spoon. As mixture
thickens, stir frequently to prevent sticking
(may take several hours). Ladle hot butter into
hot jars leaving 'A headspace. Adjust two-piece
caps. Process 10 minutes in a boiling water
More than $65,000 was raised recently at this $lOO per plate Praise Dinner con
ducted at the Lebanon Valley Expo Center. Wenger Foundation founded in 1996 by
Wengers of Myerstown, a farm supply business, organizes the annual event to raise
money for area Christian charities. In addition to the buffet-style meal, participants
enjoy gospel music entertainment. Since the Foundation’s beginnings, it has raised
more than $350,000 to support religious, educational, and community service pro
grams.
Peach Butter
canner. Yields about 4 pints.
Thanks to Shirley Orfanella, Quarryville, for
sending the following recipe:
2 quarts peach pulp (1% dozen medium-sized
fully ripe peaches
4 cups sugar
To make pulp, wash, scald, pit, peel, and
chop peaches. Cook until soft, adding only
enough water to prevent sticking. Press
through a sieve or food mill. Measure pulp. Add
sugar. Cook until thick about 30 minutes. As
mixture thickens, stir frequently to prevent
sticking. Pour into jars. Makes approximately 4
pints.
Thanks to Mrs. Ray Keeny for sending the
following recipe that she said makes a very
good peach butter.
Wash and cut 4 pounds peaches into quarts.
Cook slowly until soft in 2 cups water or cider
vinegar (I use mixture of both). Put the fruit
through a strainer. Add to each cup of pulp:
% cup sugar Add:
2 teaspoons cinnamon
1 teaspoon cloves
Vi teaspoon allspice
Cook butter until it sheets from a spoon.
Cook slowly and stir often. This can be made in
a crockpot where it would not require as much
stirring.
ANSWER Thanks to Kathryn Martin, Quar
ryville, for sending her favorite grilled cheese
sandwich, which had been requested.
Monte Ciisto Sandwich
2 eggs
Va cup milk
Pinch salt
6-8 slices bread
6-8 slices sweet bologna or ham
6-8 slices cheese (American or Swiss)
Strawberry or raspberry Jelly or Jam
In a bowl, mix eggs, milk and salt. Set aside.
Spread jelly on one slice of bread, add meat
and cheese and another piece of bread. Heat
skillet and add butter. When butter is melted,
dip both sides of sandwich in egg mixture. Fry
until golden brown. Makes 3-4 sandwiches.
ANSWER Thanks to V. Stauffer for Sending
this recipe.
Pizza Hut Pizza
Dissolve in water:
1 package yeast
Vs cup warm water,
1 teaspoon sugar
Add the following ingredients and knead:
1 cup cold water
1 V» tablespoon oil
1 tablespoon sugar
Vz teaspoon salt
Vs teaspoon garlic salt
V* teaspoon oregano
3Vi cups flour
Let rise until doubled in size. Preheat oven to
475 with large black cast iron pizza pan in
oven. Put 2 tablespoons oil in pan. The pan
gets very hot, so be careful. Divide dough into
two. Roll out to fit pan and put into it. Top with
pizza sauce, cheese, and other toppings de
sired. Bake 8 minutes in 475 degree oven.
Peach Butter
Peach Butter