88-Lancaster Farming, Saturday, July 13, 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
QUESTION Stephanie Luckenbaugh, Ab
bottstown, wants a recipe for Baby Ruth Cook
ies.
QUESTION A reader requests the recipe
for baked French toast made with a can of
apple pie filling. The recipe had appeared re
cently in this column, she writes, but she lost
it.
QUESTION Gail Silveira would like a recipe
for a corn, shrimp soup, which she recalls had
been printed in a previous issue. Anyone have
the recipe to which she is referring?
QUESTION - Terry Ulrich, Reinholds, fre
quents Austin’s, a restaurant near Berkshire
Mall in Wyomissing, which serves a delicious
baked potato soup, which she thinks includes
bacon, cheese, and chives. Anyone have a simi
lar recipe?
QUESTION Eva Burrell, Glen Gardner,
N.J., wants to know how to make filet of beef
on the grill by using wet newspapers and en
casing meat in a paste made with kosher salt
and water. Years ago, the Burrells used this
method but can’t remember exactly how it was
done or the time required to cook per pound.
This made the best filet of beef Eva has ever
tasted and she would like to use it for several
cookouts.
QUESTION Perm Freeman, Elliottsburg,
wants a recipe for black olive bread, which she
thinks is a Greek recipe. She purchased some
at the West Shore Farmers’ Market in Lemoyne.
QUESTION A Lancaster County reader
would like a recipe for watermelon wine and
other flavors.
QUESTION A Dauphin County reader
wants to know how to make ketchup that tastes
like the Heinz brand.
QUESTION Dave Wilder, Gladwyne, grows
lingonberries in Berks County. He wants to
know uses for this Old World fruit. The Latin
name, Wilder writes, is Vacciniam vitis-idaea.
Native varieties are sometimes called cowberry.
QUESTION - Martha Weaver, East Earl,
would like homemade wine recipes that are
sugarless.
QUESTION Mrs. Thomas Vandzuna, Port
age, requests a recipe for sweet sausage. Her
son brought some and they love it. Their family
buys half a hog and mixes its own mix, and
would like to try sweet sausage the next time.
QUESTION Stephanie Luckenbaugh, Ab
bottstown, requests a good recipe to make Leb
anon bologna.
QUESTION Sue Hurley, Newville, requests
recipes to make different kinds of instant pow
dered tea mixes, such as raspberry and peach.
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 Rosalie Nolt wants a recipe for
New England clam chowder, similar to Friend
ly’s or Campbell’s soup.
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 tike Lebanon
bologna.
ANSWER Thanks to Tioga County Dairy
Princess Sara Derstine, Mansfield, for sending
in this recipe for dessert lovers.
Strawberry Devonshire Pie
9-inch baked pastry shell
3-ounces cream cheese, softened
3 tablespoons sour cream
IVi cups crushed strawberries
1 quart whole strawberries
1 cup sugar
3 tablespoons cornstarch
Beat cream cheese until fluffy; add sour
cream and beat until smooth. Spread on bottom
of cooled pastry shell and refrigerate. Mix
crushed strawberries, sugar, and cornstarch.
Cook over medium heat, stirring until mixture is
clear and thickened. Place whole strawberries
in 'pastry shell with tips up; pour thickened
strawberry mixture over the top. Chill.
ANSWER Thanks to Marion Steger, Rich
ford, N.Y., for sending this recipe for a nutri
tious and spectacular breakfast.
Make-Ahead Breakfast Eggs
12 eggs
Vi cup whole milk
Vi teaspoon salt
V* teaspoon black pepper
1 tablespoon butter
1 cup sour milk
12 slices bacon, fried, crumbled
I V* cups shredded sharp Cheddar cheese
Beat eggs; stir in milk, salt and pepper. In a
skillet, melt butter, pour in egg mixture, and
cook until set, but still moist. Cool and stir in
sour cream. Pour into buttered 12x7-inch pan.
Top with bacon and cheese. Cover and refriger
ate overnight. Preheat oven to 300 degrees.
Bake uncovered for 15-29 minutes or until hot
and cheese has melted.
ANSWER Thanks to Leah Click, Denver,
for sending in a recipe for a delicious treat on a
hot summer day. She uses the name Popsicles,
which is a copyrighted brand name, so another
name is substituted.
Children’s Delight Ice Pops
2 cups boiling water
2 cups cold water
1 package Kool-Aid to make 2 quarts
3-ounce package Jell-0 (same flavor as Kool-
Aid)
% cup sugar
Combine sugar, Kool-Aid, and Jell-0 in boil
ing water. Stir to dissolve. Add cold water. Pour
into pop molds and place in freezer.
Leah writes, “These pops are a nice consis
tency, not hard and icy. They dissapear fast at
our house!”
ANSWER Lydia Noit, Leola, requested a
recipe to make homemade Bisquick mix.
Thanks to Leah Click, Denver, for sending one.
Master Mix
8 cups flour
1 -IVa cups nonfat dry milk
Va cup baking powder
2 teaspoons salt
1 cup cold shortening, margarine or butter
Blend dry ingredients well. Cut in shortening
to consistency of cornmeal. Store in airtight
container. Refrigerate if using margarine or
butter. Makes about 11 cups. Store in cool, dry
place, and use in recipes requesting Bisquick
or biscuit mix.
Antioxidants From Food Sources,
Such As Peanuts , Peanut Butter;
May Protect Against Alzheimer’s Disease
ARLINGTON, Va. Eating foods with vitamin E, like
whole grains, peanuts, nuts, peanut butter, vegetable oils,
and seeds can help reduce the risk of Alzheimer’s, accord
ing to two break-through studies just published in the
Journal of the American Medical Association.
The same benefits did not hold true for vitamin E from
supplements, making the case for getting antioxidants
from a healthy diet, instead of a bottle of piUs.
The first study comes from the Netherlands and looked
at the diets of over 5,000 adults. The researchers saw an
association between consumption of whole foods con
taining the antioxidants vitamin E and vitamin C and de
creased risk of Alzheimer’s. This was especially true for
current smokers, who are at increased risk of developing
the disease.
The second study, from the United States, was smaller
(815 participants) and found an association only between
decreased risk of Alzheimer’s disease and diets higher in
vitamin E. In this study, the group with the highest die
tary intake of vitamin E had a 6 n percent decreased risk
of developing Alzheimer’s compared to the group with
the lowest intake of vitamin E. These findings add to the
evidence for consuming antioxidant-rich foods to ward
olf chronic diseases, like cancer and heart disease, based
on the theory that antioxidants protect against free radi
cals that can damage cells.
Vitamin E is a fat-soluble vitamin, which means that
some fat is needed to maximize absorption of this impor
Make It With Berries
(Continued from Page B 2)
into 2-quart mold. Chill until firm.
Note: The Royal gelatin package must be labeled Con
cord grape or it is not Concord and the results will not
taste the same. It is somewhat difficult to find the Con
cord grape flavor.
This is a special favorite gelatin salad enjoyed by
family, friends, and all who me it.
BEST LOVED
BLUEBERRY MUFFINS
1 cup milk
Vi cup butter, melted
1 egg, slightly beaten
2 cups all-purpose flour
'A cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup resh or frozen blueberries
Topping:
Va cup butter, melted
Va cup sugar
Heat oven to 400 degrees. In large bowl, combine milk,
butter, and egg. Add all remaining muffin ingredients ex
cept blueberries. Stir just until flour is moistened. Gently
stir in blueberries.
Spoon into greased 12-cup muffin pan. Bake for 24-28
minutes or until golden brown. Cool slightly; remove
from pan.
Dip tops of muffins in melted butter, then sugar. 1
dozen.
Variations;
Lemon-Blueberry Muffins: Stir in 1 tablespoon grated
lemon peel with flour.
Raspberry-White Chocolate Chip Muffins: Substitute 1
cup fresh or frozen raspberries for blueberries. Gently stir
in x h cup vanilla-flavored white chocolate chips with
raspberries.
BLUEBERRY BUCKLE
2 cups flour
% cup sugar
IVi teaspoons baking powder
3 A teaspoon salt
V* cup shortening
V* cup milk
legg
2 cups blueberries, well drained
Topping:
Vi cup sugar
Vi cup flour
Vi teaspoon cinnamon
'A cup butter, softened
Blend all batter ingredients except blueberries in blend
er for about a half minute. Carefully stir in blueberries.
Spread mixture into a greased 9-inch square pan. Mix to
gether all topping ingredients. Sprinkle over batter in
pan. Bake at 375 degrees for 45-50 minutes. Makes 9-12
servings.
tant nutrient. Look for vitamin E in foods that contain
healthy unsaturated fat, like peanuts and peanut butter.
Peanut butter was originally developed in the late
1800 s as a health food packed with nutrients for elderly
patients unable to chew solid foods and remains much the
same today.
Peanut butter is an excellent source of vitamin E pro
viding 21 percent of the Recommended Dietary Allow
ance (RDA), or 3.2 milligrams of vitamin E per two-table
spoon serving.
The studies also show that antioxidant-rich whole
grains are beneficial. A peanut butter sandwich on whole
grain bread with some fruit and veggies plus non-fat milk
is a great way to start the day or it can be a quick
lunch, dinner or snack. This wholesome combination will
put you well on your way to meeting the RDA for vitamin
E of 15 milligrams.
Peanuts are also a good source of vitamin E, providing
2.6 milligrams or 17 percent of the RDA per one-ounce
serving (a small handful). Sprinkle peanuts on your salad
or cereal for extra nutrients and crunch, or snack on a
handful of peanuts instead of chips or pretzels.
Peanuts and peanut butter provide many more nutri
ents important to older adults, such as plant protein and
fiber. In addition peanuts and peanut butter are rich in
heart-healthy monounsaturated fat and contain folate,
niacin, thiamin, magnesium, and zinc, all of which are
thought to benefit health.
Leah Click
Denver
Leah Click
Denver
Leah Click
Denver