88-Lancaster Farming, Saturday, October 12, 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 - Mary Murray, Mansfield, lost
her recipe for chocolate zucchini cake, and
would appreciate if a reader could send a reci
pe that makes a very good moist cake.
QUESTION A reader would like a diabetic
recipe to can peaches using natural pineapple
juice without sugar.
QUESTION Barbara Wiley, Delta, wants a
recipe to can stuffed peppers filled with sauer
kraut.
QUESTION Margaret Emerick, Boswell,
wants a recipe for banana gobs and for pump
kin gobs.
QUESTION Anna Thomas, Mifflinburg,
wants a recipe to make cheese fudge, which
she believes combines Velveeta cheese, butter,
peanut butter, and confectioners’ sugar.
QUESTION Eleanor Heinsey, Denver,
would like a recipe to make green tomato chut
ney relish. She also mislaid the recipe for Pine
apple Carrot Cake that had been printed in this
column. She writes that it was very good and
she would like it reprinted. Anyone have that
recipe?
QUESTION Susan Mineitsch is looking for
a German apple cake recipe published in this
column several years age. The streusel, she re
members, stays at the top of the cake, instead
of dropping down like some apple cake recipes
she tried. The recipe she remembers requested
buttermilk (not sour milk) and all-purpose (not
cake) flour.
QUESTION A fairly new homemaker wants
recipes that are easy but taste wonderful to
serve to guests. She would also enjoy any
pointers to help entertain guests with ease.
QUESTION A reader wants recipes to use
end-of-season produce.
QUESTION How about some recipes for
dried apple slices and other ways to use an
abundance of apples?
QUESTION Readers would like recipes for
preparing pumpkin and squash dishes to serve
as a vegetable or main course.
QUESTION A Leola reader wants a recipe
to make beef gravy like that served with Salis
bury steak in restaurants.
QUESTION A reader from Lebanon wants a
recipe for pizza sauce that tastes like the Ragu
brand.
QUESTION Gail Silveira would like a recipe
for a corn, shrimp soup, which she recalls had
been printed in a previous issue. If we do not
receive an answer to this request within two
weeks, we will assume our readers do not have
this recipe.
ANSWER Eva Burrell, Glen Gardner, N.J.,
wanted 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. Thanks to Lee Laverty, Mount Joy, for
sending the following recipe with English roots.
Steak With Herbs In Newspaper
1 copy of newspaper
1 steak (sirloin, T-Bone, London Broil, or your
choice)
Sea salt
Freshly ground black pepper
Olive oil
6 spring onions, thinly sliced
2 tablespoons minced garlic
Any additional herbs of your choice
Open the paper to the middle page, and scat
ter half the herbs over it. Place the steak in the
middle of the paper and season with salt, pep
per, garlic and rub with olive oil.
Drizzle with a little extra olive oil. Wrap the
paper around the steak, securing it well with
lots of string.
Dampen the paper well under the tap. Place
parcel directly on the top shelf of a preheated
425 degrees F for 15 minutes, or preferably,
cook on the barbecue or on a rack over a camp
fire for about 20 minutes on each side. Time of
cooking will depend on the thickness of the
steak.
ANSWER David Nissley, Lancaster, re
quested a recipe for chocolate whoopie pies
made with cake mix that are light and fluffy like
the ones sold at Root’s Market, Manheim.
Thanks to a reader who sent one that she
writes is used at Hershey Farm Restaurant.
Chocolate Whoopie Pies
1 pound chocolate cake mix
3% ounces flour
4 3 /« ounces oil
4 3 /« ounces water
4 eggs
Mix low speed for 1 minute, then medium
speed 2 minutes. Portion % cup for each cook
ie. Bake for 15 minutes at 350 degrees. Cool.
Filling:
% pound butter
% pound shortening
1 Vi pounds confectioners’ sugar
1 tablespoon vanilla
Mix together ingredients until fluffy. Put be
tween two cookies.
ANSWER Luci Essig is looking for a recipe
for green tomato mincemeat. Thanks to Sandy
Shultz for sending a recipe. She writes, “Sure
hope Luci likes this as well as our family does.
This was my husband’s grandmother’s recipe,
which we make this about every other year. It is
delicious.”
Green Tomato Recipe
1 peck green tomatoes, chopped
3 pounds brown sugar
2 pounds raisins
I V2 cups suet
2 tablespoons salt
2 teaspoons cinnamon
Vz cup water
1 teaspoon ground cloves
2 teaspoons nutmeg
Grated rind of 1 orange
3 cups chopped apples
3 lemons, pulp and juice only
Chop or slice tomatoes. Sprinkle salt over
them and allow to stand one hour. Drain and
discard juice. Cover with cold water. Place on
stove and bring to a boil for 5 minutes. Drain
the liquid. Add suet and Vfe cup water. Return to
stove and simmer 20 minutes. Stir in sugar and
boil until dissolved. Add other ingredients and
boil rapidly until thickened, about 20 minutes.
Pack into clean, hot jars, and seal immediately.
ANSWER Thanks to Joan Hollinger, Ocala,
FI., for sending this recipe to use those end-of
season green tomatoes.
Green Tomato Pie
3 cups green tomatoes, sliced
Vfe cup brown sugar
Va cup molasses
V 2 cup water
2 tablespoons flour
1 teaspoon cinnamon
Va teaspoon nutmeg
Pastry for 2 (9-inch) crusts
Slice tomatoes in thin rings. Do not pare.
Cover with boiling water and let stand 10 min
utes. Drain.
Put tomato slices in unbaked pastry shell.
Combine flour, sugar, and spices. Add molas
ses and water. Pour mixture over tomatoes.
Cover with top crust. Bake at 425 degrees for
15 minutes, reduce temperature to 375 de
grees, and continue to bake 30 minutes. Makes
one 9-inch pie.
ANSWER - Thanks to M.V. Runkers 111, Park
ton, Md., for sending this answer to Dave Wild
er’s request for ligonberry recipes. Runkles
writes that ligonberries (or a very close relative)
called “preisselbeeren” are very popular in Ger
many. The berries are similar to cranberries
and make a wonderful garnish for ilneats and
game. Here is a recipe from “Luchow’s German
Cookbook,” a German restaurant founded in
1882 in New York City.
Preisselbeeren Sauce
2 quarts fresh preissel berries
1 pound sugar
Peel of V* lemon
Peel of Va orange
1 stick cinnamon
Clean berries. Add sugar, lemon, citrus
peels, and cinnamon. Do not add water. Simmer
until berries are tender.
Thanks to Frances Homa, Alpha, N.J., for
sending recipes for ligonberries.
Berry Orange Relish
2 cups berries
Vz cup sugar
1 /z cup light corn syrup
Vt. cup golden raisins
V* cup orange juice
1 cup orange sections, halved
In saucepan, stir together berries, sugar,
com syrup, raisins, and orange juice. Bring to a
boil over medium heat; reduce heat and simmer
5 minutes. Remove from heat. Stir in orange
sections. Cover. Chill several hours. Makes 2V2
cups. This relish is ideal for serving on poultry,
pork, or ham.
Berry Walnut Pie
3 eggs
1 cup light corn syrup
% cup sugar
2 tablespoons butter, melted
1 tablespoon grated orange rind
Vb teaspoon salt
1 cup berries, chopped
% cup coarsely chopped walnuts
In bowl with fork, beat eggs slightly. Beat in
corn syrup, sugar, butter, and salt until well
blended. Gently stir in berries, nuts, and orange
rind. Turn into pastry shell. Bake in 350 degree
oven about 1 hour or until knife inserted half
way between center and edge comes out clean.
Cool. Makes 8 servings.
ANSWER A reader wanted recipes for hot
dog relish and other relishes to can. Thanks to
Mary Murray, Mansfield, for sending the follow
ing recipe.
Zucchini Relish
10 cups ground zucchini
4 large onions, chopped
2 red bell peppers, chopped
2 green bell peppers, chopped
Combine zucchini, onions, and peppers.
Pour 5 tablespoons canning salt over mix
ture. Cover with ice cubes. Refrigerate over
night. Drain next morning.
Pickle Mixture:
2Vs cups sugar
1 teaspoon turmeric
1 teaspoon nutmeg
1 teaspoon celery seed
Vs teaspoon pepper
2V2-3 tablespoons corn starch
Mix together and combine both mixtures.
Simmer 15 minutes. Pack in hot jars and seal.
Thanks to Clara Darman, Lewisburg, for
sending the following recipes, which she writes
is from the Pennsylvania Grange Cookbook.
Hot Dog Relish
4 cups onion
4 cups cabbage
4 cups green tomatoes
12 green peppers
6 red sweet peppers
Vs cup salt
6 cups sugar
1 teaspoon celery seed
2 tablespoons mustard seed
1 Vs teaspoon turmeric
4 cups vinegar
2 cups water
Put vegetables through food chopper using
coarse blade. Add Vs cup salt.
Let stand overnight. Rinse and drain. Com
bine remaining ingredients. Pour over vegetable
mixture. Heat to boiling. Simmer 3 minutes.
Seal in hot sterilized Jars. Makes 8 pints.
4 cups ground onions
1 medium heat cabbage
10 green tomatoes
12 green sweet peppers
6 red sweet peppers
V 2 cup salt
6 cups sugar
2 tablespoons mustard seed
1 tablespoon celery seed
1 Vz teaspoon turmeric
4 cups cider vinegar
2 cups water
Grind with coarse blade: onions, cabbage, to
matoes, and peppers. Sprinkle with salt, let
stand overnight. Rinse, drain, add sugar,
spices, vinegar, and water. Heat to boiling. Sim
mer 3 minutes. Seal in hot sterilized jars.
Makes 11 pints.
ANSWER Anna Bryan, Oxford, N.J., wanted
a recipe for pickled red cabbage. Thanks to
Frances Homa, Alpha, N.J., for sending her rec
ipe.
Pickled Red Cabbage
Cut two heads red cabbage until shredded in
small pieces. Sprinkle 1 cup salt over shredded
cabbage and let stand overnight.
Drain off moisture. Let cabbage stand in
warm place for several hours.
Boil together the following mixture:
1 gallon vinegar
1 cup sugar
1 teaspoon pepper
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon mace
1 teaspoon celery seed
Vb cup water
Pour the boiling hot liquid over cabbage.
Keep cabbage well covered in earthen crock.
Sweet Relish