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