88-Lancaster Farming, Saturday,“May 18, 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
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problems accessing this address. The common
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QUESTION A subscriber would appreci
ate if anyone would share a recipe for making a
tasty apple pie spice from a combination of
spices as cinnamon, cloves, and ginger.
QUESTION A reader wants a recipe for
making homemade noodles to cook with beef or
chicken broth.
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 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
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 Beth, Hampstead, Md., re
quests a recipe for oriental chicken salad that
tastes like that served at Appleby’s.
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 For the reader who wanted reci
pes to entice her family to eat vegetables, here
are a few ideas from Vera Reid, Laramie, Wyo.
Sugar-Simple Brussel Sprouts
1 pound brussel sprouts, trimmed and cut in
half lengthwise
Vi cup chicken broth
1 tablespoon butter or margarine
1 bay leaf
In a large skillet bring all ingredients to a boil
over medium-high heat; stir to coat sprouts
with the broth. Cover and cook 8-10 minute
until sprouts are barely tender and still bright
green. Remove bay leaf. Makes four servings.
Zucchini and Corn Saute
2 medium zucchini, thinly-sliced, or 4-6 baby
zucchini
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
1 tablespoon vegetable oil
2 cups fresh corn or 11-ounce can niblets,
drained
1 teaspoon garlic salt (optional) OR Vi tea-
spoon salt and one large clove garlic,
minced (also optional)
Vi teaspoon Italian seasoning In large skil
let, saute zucchini, peppers, and Italian season
ing in oil until crisp-tender, about four minutes.
Add remaining ingredients; saute 3-4 minutes,
or until corn is tender.
Broccoli Salad
2 heads broccoli
1 medium onion, chopped
Vi cup sunflower seeds
3-4 tablespoons sugar
Vi cup raisins
3-4 Italian tomatoes, seeded and coarsely
chopped (optional)
1 cup mayonnaise (this could be half yogurt
or half soft tofu, pureed in blender)
4 tablespoons vinegar
1 tablespoon oil
Cut broccoli into florets; slice and add any
tender stems. Steam three minute, rinse in cold
water to stop cooking, and refrigerate to chill.
Combine broccoli onions, sunflower seeds,
raisins, and tomatoes in a large bowl.
Mix sugar, mayonnaise, vinegar, and oil in
small bowl. Add to vegetables and toss to coat.
ANSWER - For L. Wolf, Elkridge, Maryland,
who requested good soup recipes, comes this
recipe from Jane Brody.
Beef, Barley, and Kale Soup
1 tablespoon vegetable oil
1 pound lean beef, cut into half-inch cubes
% cups chopped onion
6 cups beef broth (can use homemade or 6
cups water and 5 teaspoons beef granules)
2 cups sliced carrots
Vs cup pearl barley
1 teaspoon dried thyme
10-ounce package frozen chopped kale or 21
pound fresh kale, chopped
salt to taste
8 ounces mushrooms, sliced (optional)
Heat oil in a large heavy saucepan over medi
um-high heat. Add beef and brown. Add onion
and cook until limp. Add broth, carrots, barley,
thyme, and salt. Bring to a boil, reduce heat,
cover, and simmer one hour or until beef and
barley are nearly tender, add kale and mush
rooms and return to a boil. Reduce heat, cover,
and simmer 5-10 minutes until beef, barley, and
vegetables are tender.
ANSWER Here are more peach butter reci
pes to try:
2 quarter peach pulp (about I V2 dozen medi
um, fully ripe peaches)
4 cups sugar
To prepare pulp, wash, scale, pit peel, and
chop peaches. Cook until soft, adding only
enough water to prevent sticking. Press
through a sieve or food mill. Measure pulp.
To make butter, add sugar, cook until thick
about 30 minutes. As mixture thickens, stir fre
quently to prevent sticking. Meanwhile, sterilize
canning jars. Pour hot butter into jars, leaving
1 /4-inch headspace. Wipe jar rims and adjust
lids. Process five minutes in a boiling water
bath.
Peach Butter
12 cups peach pulp
6 to 8 cups sugar
Wash, scald, pit and peel ripe peaches. Cook
until soft. If needed, add water to prevent stick
ing. Press through sieve or food mill. Measure,
add sugar, boil until thick. Pour, hot into hot
jars. Process pints and quarts 10 minutes in
boiling water bath.
Peach Butter Spiced
Ginger, nutmeg, or other spices to suit taste
may be added to peach butter just before pour
ing into jars.
From Franklin County Dairy Princess Barbara
Reichard comes a few healthy snack ideas. She
writes, “Not only are thee drinks good, but they
are also good for you. With warmer weather
upon us these would certainly hit the spot and
refresh you and your family. Make time for your
children and make this special treat with them.
They’ll not only get a great nutritious drink, but
they will also receive the many key nutrients
found in milk.”
Chocoberry Milk Chiller
1 cup lowfat chocolate milk
4 tablespoons chocolate syrup (divided)
2 tablespoons raspberry syrup
multi-colored sprinkles
fresh or frozen raspberries (optional garnish)
Stir two tablespoons of chocolate syrup and
two tablespoons of raspberry syrup into choco
late milk and mix thoroughly. Chill mixture in
freezer for five minutes.
While mixture is chilling, dip two glasses up
side down into sprinkles to coat edges, if de
sired. Drizzle remaining chocolate syrup on in
side and bottom of glasses.
Pull mixture out to the freezer. Pour into
chocolate-drizzled glasses. Garnish with rasp
berries, if desired.
Peach Butter
Featured Recipe
Lancaster County
Dairy Ambassador
Apryl Becker, 14, is con
cerned that her
generation is not con
suming enough calcium
to combat “the most de
bilitating bone disease
known to mankind —os
teoporosis.”
May is Osteoporosis
Awareness Month, and
Apryl wants people to
know that the disease
can be prevented if teens
consume enough calci
um now.
She wrote a 14-page
research paper on the
subject for her eighth
grade English class. She
writes that usually no
symptoms of the disease
show up until a fracture
occurs. As bones become
more fragOe, falls or
bumps that would not s
hurt most people can cause fractures
More than half a million fractures are caused an
nually by osteoporosis. Complications from osteopo
rosis ranks fourth on the list of diseases that kiU
women.
“Small changes today for better bones tomorrow
may be more important than a person might guess,”
Apryl said. She recommends consuming 3-4 serv
ings of dairy products daily and exercise as effective
preventive care.
“Adolescents who make a five percent gain in
bone mass can reduce the risk of osteoporosis by 40
percent,” Apryl said.
Try this recipe as a start for better nutrition.
STUFFED ZUCCHINI
4 medium zucchini (about 2 pounds)
V* cup butter
1 medium onion, chopped
4-ounce can chopped green chilies, drained
2-ounce jar diced pimientos, drained
Vh cups herb-seasoned stuffing mix
% cup shredded mozzarella or Monterey Jack
cheese.
Heat 2 inches water (salted if desired) to boiling.
Add zucchini. Heat to boiling; reduce heat. Cover
and simmer 8-10 minutes or just until tender, drain.
Cool slightly.
Cut each zucchini lengthwise in half. Spoon out
pulp, coarsely chop. Place zucchini, cut sides up, in
ungreased 9x13-inch baking dish.
Heat oven to 350 degrees. Melt butter in 10-inch
skillet over medium heat. Cook onion in butter,
stirring occasionally, until onion is tender. Stir in
chopped pulp, chilies, pimientos and stuffing mix.
Fill zucchini halves equally with stuffing mixture.
Sprinkle each with about one tablespoon cheese.
Bake, uncovered, 30-35 minutes or until hot.
Recipe Topics
If you have recipes for topics listed below, please
share them with us. We welcome your recipes, but
ask that you include accurate measurements, a
complete list of ingredients, and clear instructions
with each recipe you submit. Be sure to include your
name and address. Recipes should reach our office
one week before the publishing date listed below.
Send your recipes to Lou Ann Good, I am-qster
Farming, P.O. Box 609, Ephrata, PA 17522.
May
25 Grill It
June
1,8,15,«22,29 Dairy Recipe Entries
Lip-Lickin' Limeaid
Milk Chiller
1 cup fat free milk
1 cup lime sherbet
% cup frozen limeade concentrate, not
thawed or diluted
lime slices (optional)
Place milk, sherbet and limeade concentrate
In blender container. Cover; blend until smooth.
Pour into frosted glasses; garnish with lime
slices, if desired.
Apryl Becker re
minds readers that
May is Osteoporosis
Awareness Month.
She did a 14-page
research project on
the subject for her
eighth grade Eng
lish class.