88-Lancaster Farming, Saturday, August 17, 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 Catherine Conrad, Pottstown,
wants a recipe to make Chinese cookies called
Hang Yang Bang, which contain almond flavor
ing and an almond pressed on top.
QUESTION Wayne Erb, Mount Joy, wants
to know how to freeze potatoes for French
fries, and how long should they be cooked in oil
so they don’t turn black?
QUESTION - Ruth Klingler, Selinsgrove, is
requesting a recipe for pineapple muffins. She
had the opportunity to taste them at a Polyne
sian Luau she attended at Sea World, Orlando,
FI. The muffins were absolutely delicious. Even
her husband, who doesn’t like pineapples, liked
the muffins.
QUESTION Betty Hopkins writes that she
remembers as a young girl living in Arizona
being served a refreshing drink that she’d like
to make for her three children. Her neighbor
made the drink in individual cups. She used
orange sherbert and either ginger ale or orange
soda. Does anyone have any idea what the
drink was called and the proper proportions to
use?
QUESTION Malinda Renno, Fort Royal,
wants a recipe for barbecued beans, which ap
peared in the Farm Journal sometime during
the 19605. She lost the recipe, but recalls that
it had meatballs and a very good barbecue
flavor.
QUESTION Penny Haber from Bucks
County writes that for several years she has
used a Victoria Squeeze Strainer to prepare her
tomatoes for canning. She has also tried to use
it to prepare strawberries and raspberries for
jelly making but the proportions have turned
out wrong. She would appreciate if readers who
have successfully prepared fruit this way send
instructions and the proportions of sugar, fruit
pectin, and fruit they used.
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 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 Gail Silveira would like a recipe
for a corn, shrimp soup, which she recalls had
COLUMBUS, Ohio Some people believe that stews
and soups always taste better after spending a day in the
refrigerator, but other people despise leftovers, whether
it’s day-old meatloaf or yesterday’s stew.
Many people believe that homemade foods such as
soups, stews, chili and spaghetti sauce taste better after
cooking them on the stove, and letting them sit in the re
frigerator overnight. However, the scientific reasoning be
hind this phenomenon isn’t clear-cut.
Many food scientists believe “flavor blending” is at
work. That is, when you mix different ingredients togeth
er and add herbs and spices, their distinct flavors begin to
merge. The longer they’re together, the more they mingle.
If scientists were to measure the compounds that produce
been printed in a previous issue. Anyone have
the recipe to which she is referring?
QUESTION Eva Burrell, Glen Gardner, N.J.,
wants to know how to make filet of beef on the
grill by using wet newspapers and encasing
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 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 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 Josephy Stoffey wants a recipe
for deer bag bologna that tastes like Lebanon
bologna.
ANSWER Martha Weaver, East Earl, re
quested homemade wine recipes that are sug
arless. Thanks to Donald E. Truett, who writes
that wine cannot be made without sugar be
cause sugar makes the alcohol. If you don’t use
sugar, all you will have is juice.
ANSWER A Lancaster County reader want
ed a recipe for watermelon wine and for other
flavors. Thanks to Donald Truett for sending the
following wine recipe that can be used for a va
riety of fruits.
2 pounds fruit
2 pounds sugar
1 gallon water
Combine ingredients (crush the fruit for fast
er fermenting results) and put in container that
can be sealed. Put hose in water and other end
in container so that it can’t get air. Let set
where the temperature stays the same. Let fer
ment until it quits bubbling.
ANSWER A Lebanon County reader is
looking for a ketchup recipe that was printed
last year called “Mother-in-law’s Delicious
Ketchup.” Thanks to Pam Mummert, Glen Rock,
for sending a recipe.
Mother-In-Law’s Delicious Ketchup
2 gallons uncooked tomato chunks
2 onions
Boil together tomato chunks and onions. Put
through tomato strainer. Add:
5 tablespoons salt
1 teaspoon cinnamon
1 teaspoon cloves
2 cups vinegar
Boil one hour, add:
6 cups sugar
7 tablespoons Clear Jel
Boil mixture an additional hour. Fill pint jars,
adjust lid, and process 15 minutes in boiling
water bath.
ANSWER Thanks to Joan Hollinger, Ocala,
FI., for sending in this light dessert recipe for a
reader.
Do Leftovers Improve In Flavor?
the food’s overall taste, they would initially find many
spikes and peaks of the distinct flavors. Over time, those
spikes and peaks would dissipate as the flavors combined.
The chili powder in chili would become less harsh; the
beans in the mix would be less ‘beany” but more flavorful
from the spices, tomatoes, and meat.
What’s happening is that the chemicals and oils that
produce flavor and aroma are being released from the dif
ferent ingredients. That doesn’t always happen quickly,
and it may not totally occur while the food cooks.
You can see that kind of occurrence at work with the
new “Magic Twist” Kool-Aid drinks. For example, the
“Changin’ Cherry” flavor starts green and turns blue
although it always tastes like cherry.
How does it work? It uses two colorings one yellow
Fruit Wines
1 can evaporated milk, ice cold
3-ounce package lemon Jell-0
Dissolve Jell-0 in % cup sugar and IVi cups
boiling water. Add Juice and rind of one lemon.
When mixture is jelled, whip until light and
fluffy. Whip the ice cold evaporated milk until
the consistency of stiff whipped cream. Add the
Jell-0 mixture to the whipped milk, and beat
until well mixed. Serve with graham cracker
crumbs. (Before I beat the milk, I put the mixing
bowl and beaters in the refrigerator for a little
so they are cold when you put the milk in the
bowl. The colder the milk, the better it will
beat.
ANSWER Betty Hopkins said that an elder
ly friend, who is no longer living, used to make
cucumber salad that “was out of this world.”
Betty remembers the cucumbers were sliced
very thin and boiled. She thinks onions were in
cluded. Thanks to Patricia Pffleegor for sending
a recipe; however the cucumbers are not boiled
before using. If anyone has a recipe requiring
the recipes to be boiled, please send it in.
Cucumber Salad
3 large cucumbers, sliced thin
1 large onion, sliced in thin rings and halved
Vs cup vinegar
3 tablespoons sugar
Va teaspoon salt
IVb cups water
Combine vinegar, sugar, salt and water in a
salad bowl. (Adjust the vinegar/sugar ratio to
suit your taste). Blend thoroughly. Add cucum
bers and onions. Chill in refrigerator until ready
to serve. This makes a sweet and tart flavor,
which Patricia thinks is best. Makes enough for
a large family.
ANSWER A reader requests the recipe for
baked French toast made with a can of apple
pie filling. Thanks to Ruth Nolt, Leola, for send
ing a recipe.
Apple French Toast Bake
21-ounce can apple pie filling
3 eggs
1 cup milk
10 slices day-old bread
1 teaspoon vanilla
2 tablespoons melted butter
1 tablespoon sugar
Va teaspoon cinnamon
1 small container vanilla yogurt
Spoon pie filling into greased 9x13-inch bak
ing pan. In a bowl, beat eggs, milk, and vanilla.
Dip bread slices into egg mixture. Arrange two
rows of five slices bread, overlapping slices
slightly in baking dish with pie filling. Brush
bread with melted butter and sprinkle with cin
namon and sugar.
Bake, uncovered, at 350 degrees for 30-35
minutes or until lighly browned. Cut into
squares and serve fruit side up with several
spoonfuls of yogurt.
ANSWER Rosalie Nolt requested a recipe
for New England clam chowder, similar to
Friendly’s or Campbell’s soup. Thanks to Ruth
Nolt, Leola, for sending this recipe, which she
likes although it isn’t the recipe from Friendly’s
or Campbell’s.
Favorite Fish Chowder
1 large onion, chopped
V*-Vs cup butter
4 cups water
6 cups peeled, diced potatoes
2 pounds fish fillets, cut into chunks
2-3 tablepsoons lemon juice
4 cups milk
Vs cup dry milk
2V2 teaspoons salt
V* teaspoon pepper
Chopped fresh parsley
Saute onion in butter. Add water and bring to
boil. Add potatoes, cook for 10 minutes. Add
fish and lemon Juice; reduce heat and simmer
for 10 minutes.
Add milk, dry milk, salt, and pepper. Heat.
Garnish with parsley and serve.
Fish is easy to cut into chunks if half frozen.
A smiliar recipe, Ruth uses, includes 1 cup
com, % teaspoon sage, and V* teaspoon thyme.
Rosalie may want to experiment to acquire the
flavor she prefers.
and the other blue. The initial color is a blend of the two,
making the drink green. As more of the less-soluble blue
coloring agent gets released, it overwhelms the yellow dye,
changing the color of the beverage to blue.
A similar but more subtle type of thing happens with
flavor compounds: Some may take longer than others to
be released.
Another factor also may affect the flavor of leftovers:
As you reheat the food, more water is released as steam.
That alone can intensify the flavor of your favorite soup,
making you think it tastes better the next day.
Chow Line is a service of The Ohio State University.
Send questions to Chow Line, c/o Martha Filipic, 2021
Coffey Road, Columbus, OH 43210-1044, or
filipic.3@osu.edu.
Lemon Fluff