88-Lancaster Farming, Saturday, January 4, 2003
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 Lancaster County reader
wants a recipe to make homemade cream
cheese.
QUESTION - Debbie Mullinix, Woodbine,
Md., wants the exact recipe for Jell-O jigglers
made with liquor.
QUESTION A reader wants lowfat recipes
and diabetic recipes that other readers have
tried and liked.
QUESTION A reader wants a recipe to
make raisin bran muffins in which the mix can
be refrigerated up to 30 days and used when
needed.
QUESTION A Narvon reader writes that
she accidentally discarded two recipes, which
she had clipped from this column, that her fam
ily really liked. One recipe was for waffles, and
the lady who had submitted it wrote that she
sold them at a stand when she was young. The
other recipe was for biscuits that used cold
butter cut into the flour. Anyone know to which
recipes she is referring? Please send in to be
reprinted.
QUESTION - Pat Elligson, Millers, Md.,
wants a recipe for good, moist old-fashioned
fruit cake that is thick with fruit and nuts.
QUESTION June Martin, Oxford, N.J.,
wants a recipe to make venison hot dogs.
QUESTION Frank Bonk, Perth Amboy, N.J.,
wants to know where to find fresh killed geese
and goose livers.
QUESTION Nina Biddle, Tyrone, has iden
tical recipes for sugar cookies, one using Pil-
Isbury flour and the other Gold Medal. Why do
they taste differently if the identical ingredients
are used?
ANSWER Here are a few more recipes for
Carrie Sponseller, Gettysburg, who wanted rec
ipes to make dips of different varieties.
Slow-Ball Dip
1 large round loaf crusty unsliced bread
(about 24 ounces)
16 ounces softened cream cheese
3 cans (6 1 /2 ounces each) chopped clams,
drained (reserve 1 A cup liquid)
2 tablespoons grated onion
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon hot pepper sauce, or to taste
V 2 teaspoon salt
Parsley sprigs for garnish (optional)
Raw vegetables for dipping
With sharp knife cut top from bread; set
aside. Hollow loaf, leaving a IV2-2 inch thick
shell. Cut removed bred in cubes and set both
aside. In a large bowl beat cream cheese until
smooth. Stir in clams with reserved clam liquid,
onion, Worcestershire sauce, lemon juice, pep
per sauce, and salt until well blended.
On baking sheet make a cross with two
sheets of foil, each long enough to cove the
loaf. Center bread shell on the foil. Pour clam
mixture into the shell and cover with the bread
top.
Wrap loaf with the foil.
Bake in preheated 250-degree oven for three
hours for flavors to blend and clam mixture to
get hot.
Toast bread cubes in the oven during the last
five minutes of baking time.
Remove top; sprinkle dip with parsley. Serve
loaf on large platter surrounded by the bread
cubes and raw vegetables for dipping.
When empty, the bread shell can be cut or
torn apart and eaten. Makes 12 servings.
Bacon Horseradish Dip
1 cup mayonnaise
1 cup sour cream
V« cup real bacon bits
Vt cup prepared horseradish
Stir all ingredients until well mixed. Cover
and chill. Makes about two cups.
Hot Crab Dip
3 ounces softened cream cheese
Vs cup mayonnaise
6-ounce can crab meat, drained
V 4 cup minced onion
1 tablespoon lemon juice
Vs teaspoon hot pepper sauce
Beat cream cheese until smooth. Stir in re
maining ingredients until well mixed. Spoon
into small ovenproof dish. Bake in 350-degree
oven 30 minutes or until hot and bubbly, makes
about one cup.
Hot Artichoke Dip
Vz cup mayonnaise
Vz cup sour cream
14-ounce can artichoke hearts, drained and
chopped
1 A cup grated Parmesan cheese
Va teaspoon hot pepper sauce
Stir all ingredients until well mixed. Spoon
until small ovenproof dish. Bake in 350-degree
oven 30 minutes or until bubbly. Makes about
two cups.
ANSWER Linda Christman, Greencastle,
wanted a recipe for apple dumpling syrup made
with the little red cinnamon heart candies.
Thank you to Teresa Sanders, Orrtana, for
sending in this recipe.
Spicy Apple Dumpling Sauce
% cup sugar
4 teaspoons cornstarch
2 pinches salt
Vz teaspoon cinnamon
1 Vs cups water
4 tablespoons red hots
Mix all ingredients in a sauce pan. Make sure
to mix well and stir often as it comes to a boil.
This makes enough for 6-8 large dumplings.
Serve warm over warm dumplings.
If you don’t have red hots you can use Vz tea
spoon allspice and four drops of red food color
ing.
This is a favorite of mine and is a winner with
friends and family. I hope you enjoy it, too.
ANSWER For the reader who wanted reci
pes for a steak sauce or to use as a marinade,
here are a few ideas.
Southwestern Marinade
V* cup prepared salsa
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 clove garlic, minced
V* teaspoon ground cumin
Combine all ingredients and mix well.
Red Wine Marinade
Vs cup red wine vinegar
2 tablespoons vegetable oil
1 tablespoon Dijon-style mustard
2 cloves garlic, minced
3 A teaspoon dried Italian seasoning
V* teaspoon coarse grind black pepper
Combine all ingredients and mix well.
Marinade Hints
Marinades are an easy way to add flavor to
beef. A tenderizing marinade must contain an
acidic ingredient lemon juice, yogurt, wine, or
vinegar. Less tender cuts of beef should be ma
rinated. Cuts include top round steak, eye
round steak, chuck shoulder steak, and flank
steak.
Marinate in the refrigerator, not at room tem
perature. Marinate in a glass dish or food-safe
plastic bag. Turn meat occasionally while mari
nating so all sides are exposed to marinade.
• Allow V* to Vt cup marinade for each one to
two pounds of beef.
• For flavor only , marinate for 15 minutes to
two hours.
• To tenderize, marinate for at least six, but
not more than 24 hours.
• If marinade is to be used later for basting
or as a sauce, reserve a portion BEFORE adding
the beef.
The French believe it is the sauce that makes
the dish edible. But a good sauce can improve
the taste, texture, and eye-appeal of almost
every food. Here are steak and burger sauce
recipes.
Classic Horseradish Sauce
1 cup sour cream
% cup heavy cream, whipped
1 teaspoon sugar
Salt and pepper to taste
1 /4 cup horseradish, drained
Blend all ingredients; chill.
Burger Sauce
1 cup mayonnaise
1 cup chili sauce
% cup prepared mustard
V* cup shredded onion
Vs cup sour cream
2 tablespoons horseradish
1 teaspoon oregano
Hot pepper sauce to taste
Mix all ingredients except sour cream and
beat with a fork. Add sour cream and blend
slowly. Refrigerate for several hours to combine
flavors.
Students from St. Ann School in Arlington,
Va. showed off their grand prize winning bone
sculpture made of milk cartons.
Big Bones Bash Is
Smashing Success
PHILADELPHIA The Mid-Atlantic Dairy Associa
tion teamed up with Cabot Creamery Cooperative to
promote calcium education among teens through the
Calcium Crisis Challenge. The Challenge was developed
in response to statistics showing that nine out of 10 girls
and seven out of 10 boys do not get enough calcium in
their diets.
“America is in a calcium crisis,” said Isabel Maples,
registered dietitian and spokesperson for the Mid-Atlan
tic Dairy Association. “Low calcium intake is one of the
most significant nutrient deficiencies identified in the
federal government’s Healthy People 2010. Children’s
bones are like a bank account where they can deposit
and save calcium to help them later in life, and it’s im
portant to get this message to them now.”
The Calcium Crisis Challenge targeted teen-agers in
grades six through nine in Maryland, Virginia and the
Washington, D.C. area. The competition invited teens to
creatively design ways to inform their peers about the
importance of calcium nutrition.
Entries were submitted as essays, Websites, teen-writ
ten magazines, educational posters, scientific models,
and even a clothing line. From the 300 entries, 69 were
chosen as finalists and were displayed at the X-Bones
Bash conducted Oct. 26 at the Smithsonian’s National
Museum of Natural History in Washington, D.C.
During the X-Bones Bash, a team of judges selected
grand prize winners from among the finalist entries. All
contestants received a T-shirt and an official certificate
of appreciation. Grand prize winners received cash pay
able to the sponsoring organization or school. Two $l,OOO
awards, five $5OO awards and 10 $lOO awards were pres
ented. Prize winners will receive cash payable to the
sponsoring organization or school.
The two first-place winners were from Virginia. The
St. Ann School in Arlington constructed a sculpture of a
human bone of milk cartons. The number of cartons
equated to the amount of milk a single student needs in a
year to get adequate calcium. The Thomas Jefferson
High School in Alexandria designed a Website whose
“Champion of Calcium” provided an entertaining, in
formative and thorough way to change his family’s and
friend’s perspective on teens’ needs for calcium.
The five second-place winners were St. Augustine
School, Washington, D.C.; Takoma Park Middle School,
Silver Spring, Md.; St. John the Evangelist School in
Clinton, Md.; Calvary Lutheran Middle School, Silver
Spring, Md.; Nativity Catholic School, Burke, Va.
Finalists demonstrate their talents while
showcasing yogurt, milk, and cheese.