88-Lancaster Farming, Saturday, July 20, 2002 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 QUESTION A Hegins reader wants recipes for serving turnips. QUESTION A reader from Greencastle writes than many years ago her grandmother made pan cake using corn meal. The cakes were soft and crunchy. The reader said her ex periments with making corn meal pan cakes turn out thick like pancakes. She would like thin-crunchy ones. She has tried many different recipes with no luck. Can anyone help her? QUESTION Patricia Pfleegor, Milton, is searching for a recipe for Burnt Sugar Cake. She has one now, but it isn’t the same as the one she remembers from earlier times. Does anyone have a good recipe? QUESTION Karen Ramseur, Williamstown, N.J., writes that she attended the Kutztown Pennsylvania German Festival recently. A Penn sylvania German cooking presentation demon strated drying corn on a double-walled pan with a funnel adaptor at one end to add water. She also attended the country auction featured at the festival and brought a vegetable dryer. Any one have recipes to instruct her how to dry veg etables? Karen also thanks readers who sent in “wonderful” lemon jelly and cornbread recipes in answer to her requests. 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 Ferm 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 sugariess. 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 Josephy Steffey wants a recipe for deer bag bologna that tastes like Lebanon bologna. ANSWER A Pine Grove reader wanted reci pes for different kinds of soft pretzels and dif ferent coatings for chicken and vegetables for deep frying. Thanks to Mary Ann Reich for sending a recipe. 2 tablespoons yeast I V* cups warm water Va cup sugar 4V2 cups flour Dissolve yeast in warm water. Add sugar and flour; knead. Let rise 15 minutes. Shape dough into rolls; slice in 20 pieces. Shape into pret zels, dip in mixture of 1 tablespoon baking soda and 1 cup water. Bake at 450 degrees for 15 minutes. ANSWER In answer to Leah Click’s re quest for a recipe to make Bisquick mix, here are several that are different from the one printed in last week’s issue. Thanks to Karen Ramseur for these. Mock Bisquick BV2 cups flour 4 tablespoons baking powder 1 tablespoon salt 2 teaspoons cream of tartar 1 teaspoon baking soda IV2 cups dry milk powder 2% cups vegetable shortening In large bowl, sift together all dry ingredi ents. Blend well. With pastry blender or heavy duty mixture, cut in shortening until mixture re sembles corn meal in texture. Store in cool dry place. Keeps about 12 weeks. To make biscuits, use three cups of this and mix with % cup water. On a lightly floured board, knead dough about 10 minutes. Roll out and cut with a floured cutter. Bake on un greased sheet for 10-12 minutes until golden brown. Multi-Purpose Baking Mix 4 cups unbleached flour 4 cups whole wheat flour V* cup double-acting baking powder 4 teaspoon salt 1 cup shortening (can substitute oil if kept refrigerated) 1 Vs cups dry powdered milk In large bowl, blend together 4 cups unb leached flour, salt, and baking powder. Add shortening and cut in with pastry blender until it resembles coarse crumbs. Work out your ag gressions here, with that tool—one of my favor ite workouts! Stir in powdered milk, then whole wheat flour. Store in an airtight container or heavy duty Ziploc bag (keeps about 2 months). Refrigerate if using oil instead of shortening. For longer storage, freeze it. Here are reduced-fat versions from Tessie Kizis, Newsoms, Va. Reduced-Fat Master Mix 9 cups flour Va cup baking powder 1 tablespoon salt 2% cups non-fat dry milk powder % cup solid shortening V* cup sugar In a large bowl, sift together dry milk, baking powder, sugar, salt, and flour, mixing thorough ly. Cut the shortening into the dry ingredients until mix is the consistency of com meal. Place mix in covered glass, metal, or plastic container and keep in a cool place. Refrigerate in warmer weather. To measure, spoon the mixture lightly into a cup and level off with a spatula or back of a knife. Use within two months. Soft Pretzels To make reduced-fat whole wheat master mix, substitute 4V* cups whole wheat flour for white flour. 3 cups reduced-fat master mix % cup water Brown sugar, jelly or 1 teaspoon cinnamon and fat-free cream cheese (adjust to taste) Put master mix into bowl. Add water to mix all at once, stirring about 25 strokes. Knead 15 times on floured surface. Roll out dough into rectangle Vfe-inch thick. Spread lightly with fat free cream cheese or Jelly. If using fat-free cream cheese, sprinkle brown sugar and cinna mon over dough. Roll up jelly-roll style and cut into one-inch slices. Place side by side on a baking sheet sprayed with non-stick cooking spray. Bake at 400 degrees for 12-15 minutes. (122 calories per serving; 3 gm fat; 1 mg cho lesterol; 264 mg sodium). ANSWER Lebanon County Dairy Maid Jes sica Brass reminds readers that July is National Ice Cream Month. Beat the heat wave and sat isfy bored children with making homemade ice cream in a bag. Ice Cream In A Bag 1 cup heavy cream 1 cup milk Va cup sugar Va teaspoon vanilla 1 quart bag 1 gallon bag Ice Rock salt Combine cream, milk, sugar, and vanilla in one-quart bag. Place bag in one-gallon bag. Fill with ice and rock salt. Make sure bags are tightly sealed before shaking. Shake until solid. Enjoy. Va cup whole or 2 percent milk 1 cup cold black coffee 2 scoops vanilla ice cream Whipped cream Blend milk, coffee, and ice cream in a blend er. Top with whipped cream. Serves 2. ANSWER Here are two similar recipes re ceived too late to include in last week’s berry feature, but just in time to enjoy blueberry sea son. The first recipe is from V. Martin, Bethel. The second is from Florence Wilson, Earlevilie, Md. Blueberry Buckle % cup sugar Va cup shortening 2 eggs Vz cup milk 1 Vz cups flour 2 teaspoons baking soda Vz teaspoon salt Vz teaspoon cinnamon Vz teaspoon ground nutmeg V* teaspoon cloves 15-ounce can blueberries or 10-ounces fresh blueberries Topping; Vz cup sugar Vz cup flour Va cup soft butter Mix sugar, shortening, eggs, and milk until well blended. Stir in flour, baking powder, salt, nutmeg, and cloves. Fold in blueberries. Spread batter into greased 9-inch square pan. Combine remaining ingredients and mix until crumbly. Sprinkle crumbs over batter. Bake in preheated 375 degree oven for 40-50 minutes, or until top springs back when lightly touched. Serve warm with milk if desired. Blueberry Buckie 2 cups flour 2 teaspoons baking powder Vz teaspoon salt 3 /* cup sugar 2 cups fresh blueberries Vz cup oil 1 egg Vz cup milk Cream oil and sugar, add egg, milk, flour, baking powder, and salt. Mix until just moisten ed. Fold in berries by hand. Pour into a greased tube pan and bake at 375 degrees for 40 min utes. Place topping on cake before baking. Topping: Vz cup flour Vx cup sugar V« cup butter Serve plain or with milk ANSWER A Hegins reader answers the person who inquired about frozen milk curdling. She writes that milk that is kept in the freezer for more than month will curdle. Use the curdled milk to make something where it doesn’t matter or not if the milk is curdled such as grapenuts or cheese. Plnwheels Irish Coffee
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