88-Lancaster Farming, Saturday, November 2, 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 reader would like recipes to make candy bars that taste similar to Snickers and Nutrageous. QUESTION A Lebanon reader would like a recipe for peanut butter pudding. QUESTION Cindy Smith, Tyrone, wants two recipes. One is a carrot salad she enjoyed as a child. She recalled that it had shredded carrots, raisins, pineapples, and a dressing. The other recipe is for a cookie that tastes like the Little Debbie oatmeal cookies with filling. QUESTION - Melba Sheffer, Glen Rock, mis placed her sour dough starter recipe. She is lost without it. QUESTION S. Jones is trying to find a reci pe to make black licorice coal candy like that sold in miniature coal buckets with a little ham mer to break it. QUESTION Victor Chmura, Pottstown, would like to know how to can white mush rooms. He doesn’t want pickled mushrooms, just plain mushrooms to can and use in recipes. QUESTION - Pollyanna Eby, Belleville, wants recipes and instructions for making ice cream cakes such as that sold by Dairy Queen and Carvel. QUESTION Ralph Nissly, Lancaster, wants a recipe to can pumpkin to make pies. QUESTION A steady reader is looking for an onion soup recipe. QUESTION Tami Balzanna, Fawn Grove, wants to know how to keep the shell from sticking to hardboiled eggs when trying to shell them. QUESTION - Gloria Miller, Christiana, lost the recipe for mini upside down pineapple cake, which is made in cupcake pans. QUESTION Pamela Hoy wants to know where to find hickory salt for sausage making. QUESTION Eleanor Heinsey, Denver, mis laid the recipe for Pineapple Carrot Cake that had been printed in this column. She writes that it was very good and she would like it re printed. Anyone have that recipe? 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 How about some recipes for dried apple slices and other ways to use an abundance of apples? ANSWER Margaret Emerick, Boswell, wanted recipes for banana gobs and for pump kin gobs. (Note: Gobs are another name for whoopie pies). Thanks to Fern Schlegel, Dalma tia, for sending both recipes requested. 4 cups flour 1 cup shortening 3 teaspoons baking powder 1 teaspoon vanilla 3 eggs 1 cup buttermilk 1 cup mashed bananas 1 /2 teaspoon salt 2 cups sugar 1 teaspoon baking soda Cream shortening, sugar, eggs, and vanilla. Add dry ingredients and buttermilk, and mix well. Add mashed bananas. Drop by teaspoon onto lightly greased baking sheet. Bake at 350 degrees for 10-12 minutes until lightly brown ed. Creamy Filling: 1 cup milk 5 tablespoons flour Cook milk and flour together until thick. Cool. Cream together: Banana Gobs 1 cup Crisco shortening 1 cup sugar V* teaspoon salt 2 teaspoons vanilla Add the cooled mixture and cream until light and fluffy. Place between two cooled cookies. Pumpkin Gobs 2 cups brown sugar 1 cup vegetable oil 1 Vs cups cooked, mashed pumpkin 2 eggs 3 cups flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla 1 Vs teaspoon cinnamon Vs tablespoon ginger Vs tablespoon ground cloves Cream together sugar and oil. Add pumpkin and eggs. Add flour, salt, baking powder, bak ing soda, vanilla, and spices. Mix. Drop by heaping teaspoons onto greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Make sandwiches from two cookies filled with your favorite filling. ANSWER Thanks to Sara Derstine, Tioga County Dairy Princess, for sending this recipe, which we received too late to print with the Pennsylvania Dutch Recipes last week. Shoo Fly Pie Bottom part: 1 cup molasses % cup boiling water Vt teaspoon baking soda Top part: 1 Vi cups flour V* cup butter Vi cup brown sugar Unbaked pastry for 9-inch pie shell Dissolve soda and molasses in boiling water. In another bowl, combine sugar and flour and rub in butter to make crumbs. Pour the liquid into an unbaked pie shell and top with crumb mixture. Bake at 375 degrees for 35 minutes. ANSWER A Lebanon reader requested a recipe for pizza sauce that tastes like the Ragu brand. Thanks to Lee Laverty, Mount Joy, for sending this one that she says tastes like the Ragu brand. It is made with a food mill. Using a food processor to puree the sauce will not re move tomato seeds. If you are not comfortable using anchovies in a canned sauce, omit them —it will affect the flavor but in any case, don’t leave out the saffron, as it adds a wonder ful flavor. An alternative to canning the sauce is freezing sauce in 1-cup freezer containers. Pizza Sauce Like Ragu 10 large cloves garlic, peeled Va cup extra virgin olive oil Vi heaping teaspoon hot pepper flakes 1 Va cups chopped white onion 4 anchovy fillets (use salt-packed if you can) Va cup tomato paste Vz cup dry Vermouth Small pinch saffron threads, crumbled 10 cups peeled, chopped ripe tomatoes (5 pounds or about 12 medium-sized toma toes) 10 fresh basil leaves In a large pan, cook garlic cloves in oil over low heat until golden. Stir in red pepper flakes and onion, and cook over medium-low heat until onion is softened and gilted, about 10 min utes. Add anchovies and mash until dissolved. Stir in tomato paste, Vermouth, and saffron, and bring to a simmer, cooking mixture for 10 minutes. Carefully add chopped tomatoes. Sim mer, stirring occasionally, for about 45 minutes. Force mixture through food mill with medium disk, into another large pan (keep cranking until there is only dry material left in the mill). Add freshly ground pepper to taste. Cook over medi um-low heat for another 45 minutes, until thick ened. Chop fresh basil and stir into sauce. One cup of sauce is sufficient for 16-inch pizza. ANSWER - Melva Walters, Martinsburg, W.V., sent this recipe that had been requested by a reader. Hot Dog Relish 8 large onions 1 medium head cabbage 10 green tomatoes 12 sweet, green peppers 6 red sweet peppers 4-5 carrots Vfe cup salt 6 cups sugar 1 tablespoon mustard seed 1 tablespoon celery seed 1 'h teaspoon turmeric 4 cups vinegar Grind vegetables with coarse blade. Mix in Vi cup salt, let stand overnight. Drain and rinse twice, add other ingredients and let simmer 3 minutes. Pack in jars and process 10-12 min utes. ANSWER For the reader who wanted a recipe for green tomato mincemeat, here is one from Luci Essig, Bernviile, and a cake that is made using the mincemeat. Green Tomato Mincemeat Take V 2 peck (about 15 medium tomatoes) and put through a food grinder. Add one table spoon salt and let drain overnight. In morning, measure drippings and throw away. Add water equal to the amount of drippings discarded. Add: 2V2 pounds brown sugar 2 pounds seedless raisins 1 tablespoon ground cloves 1 tablespoon nutmeg 1 tablespoon ginger 1 tablespoon cinnamon 8-ounces vinegar Boil together for one hour and put into pint containers. Freeze until needed for future use. Makes 6 pints or more. Green Tomato Cake 1 cup granulated sugar V 2 cup butter 1 egg 2 teaspoons baking soda dissolved in V 2 cup boiling water 1 teaspoon cinnamon 1 teaspoon cloves 1 pint green tomato mincemeat 2 cups flour (to make a stiff dough) Bake in a greased and floured tube pan at 350 degrees for about one hour. You can also use other types of baking pans (cupcake, ob long, etc. Adjust time). Not All Treated Cider Is Pasteurized COLUMBUS, Ohio Just a few years ago, apple ciders and juices were thought to be acidic enough to be protected from bacterial problems. But in 1996, unpasteurized apple juice was blamed for an outbreak of Escherichia coli 0157:H7 in California, causing one death and 66 illnesses. Also that year, the Northeast suffered outbreaks of cider-related E. coli and Cryptosporidium parvum. Since then, the Food and Drug Administration has encouraged cider producers to pasteurize or otherwise treat their product. Those who don’t must include a warning that “This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.” To avoid the label, the FDA says producers must treat cider to achieve a 5-log reduction in patho gens. Each log decreases bacteria by 90 percent. So, if you start with 100,000 cells of bacteria, a 1-log re duction would mean 10,000 would be left after treatment. A 2-log reduction would take it down to 1,000 cells. A 5-log reduction would take it down to one cell after treatment. Pasteurization is a sure-fire route to a S-log re duction, but some consumers think it changes ci der’s flavor. So, scientists went to work to find alter natives. Ultraviolet (UV) light treatment is one approved alternative that some producers use. Another alternative is ozonation. In this process, ozone, created by passing compressed air by UV lights, is bubbled through cider. The ozone acts as an oxidizing agent, destroying bacterial cells. The ozone itself is used during this process and is not present in the final juice product. Although the process has been approved, scien tists aren’t quite certain exactly how it works. Apple researchers with the Ohio Agricultural Research and Development Center are currently conducting studies on the process to learn more. Dairyspot.com Website Wins Standard Excellence Award PHILADELPHIA Mid-Atlantic Dairy Association recently received a Standard of Excellence Web Award for its Website, www.dairyspot.com. Launched in June of this year, dairyspot.com focuses on the health and nutritional benefits of milk and dairy products. It features information ranging from classroom activities and school foodservice programs to nutrition re search and dairy recipes. It touts the tagline “the Mid-At lantic spot for dairy.” The Standard of Excellence Web Award recognizes Websites that meet “the standard of excellence for which all corporate Websites should strive.” Entries are judged on seven criteria, including design, innovation, content, technology, interactivity, navigation and ease of use. In their comments, contest judges noted dairy spot.com’s “nice mix of lighthearted (recipes) and impor tant information (food safety).” They also liked the design and the “clever tag line” What’s Moo for What’s New.
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