88-Lancaster Farming, Saturday, February 15, 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 Holly Eshbach, Dover, wants
recipes for homemade ice cream cakes that are
made in springform pans. She also wants the
recipe for the icing spread on ice cream cakes
that tastes like those sold by Carvel’s and Dairy
Queen. Also, is there a place to buy chocolate
wafers in bulk in the Dover, York, and Hanover
areas?
QUESTION - Twila Martin, Waynesboro,
wants recipes for tortillas in many different
forms that can be served for breakfast, lunch,
and dinner.
QUESTION - A New Holland reader would
like a recipe for enchiladas that has a cheesy
white sauce on top.
QUESTION Mrs. Esh wants unusual reci
pes to make cookie bars such as oatmeal raisin
that tastes like those made by Kitchen Kettle,
Intercourse.
QUESTION - Kay Wildasin, Seven Valleys,
wants a recipe for doughnuts that taste like
those served at the Pennsylvania Farm Show
Food Court. Editor’s Note: I think she is refer
ring to the potato doughnuts served. Kay want
ed this recipe by Feb. 3, but we did not receive
the request in time.
QUESTION A reader would like a recipe
for red velvet cake roll.
QUESTION R. Diehl, Bloomsburg, wants a
recipe for hamburg pin wheel with gravy.
QUESTION R. Diehl, Bloomsburg, would like
to know how to make yeast.
QUESTION R. Diehl, Bloomsburg, would
like to know how to make venison pepperoni.
QUESTION Bob Snyder, Akron, Ohio,
would like to know how to make oatmeal raisin
cookies that remain soft.
QUESTION T. Z. wants a recipe for earth
quake cake.
QUESTION - A Seneca Falls, New York read
er wants to know how to can potatoes. Should
the potatoes remain small and whole, or can
they be diced, sliced, or cut into French fry
shapes?
QUESTION Bob Snyder, Akron, Ohio,
wants a recipe for rivel soup.
QUESTION Barbara Reed, a northern
Berks County reader, is looking for what a
friend calls a three-milk cake with a fruit filling
between layers. She thinks it might be a Carib
bean or Latin American recipe.
QUESTION Shirley Schwoerer, Wysox,
wants to know if sesame seeds can be
sprouted. She is familiar with alfalfa seed
sprouting.
QUESTION Ralph Kieffer, Halifax, wants a
recipe for Aunt Flossie’s tomato soup, which he
heard is printed in a Lancaster County cook
book.
QUESTION A reader wants low-fat recipes
and diabetic recipes that other readers have
tried and liked.
QUESTION June Martin, Oxford, N.J.,
wants a recipe to make venison hot dogs.
ANSWER Here are some more recipes
from Carol Hostetter, Spring Run, sent in re
quest for ideas for company meals.
Gourmet Cheese Potatoes
6 medium potatoes, cooked in shells
1 cup shredded muenster or Cheddar cheese
2 tablespoons butter
1 cup dairy sour cream or milk
Vz cup finely chopped onion
Vz teaspoon salt
% teaspoon pepper
Paprika
Cook potatoes in water in a 3-quart sauce
pan or pressure cooker. Drain, cool slightly and
peel and shred in bowl.
Combine cheese, melted butter, and pota
toes with other ingredients. Bake at 350 degree
oven for 30 minutes or put in refrigerator over
night and bake 30 minutes longer or put in
crockpot on low heat until hot.
Cottage Potatoes
10 large potatoes, cooked in jackets, peeled,
cubed
V* pound Velveeta cheese, cubed
1 large onion, chopped
V* cup melted butter
1 green and red pepper, chopped
4 slices bread, broken into pieces
1 cup milk (approximately)
Salt and pepper to taste
Crushed cornflakes
Mix together and put into large baking dish.
Add enough milk to moisten, pour over top. Top
with butter and cornflakes. Bake 45 minutes at
350 degrees. Serves 12-15.
ANSWER Mrs. Riehl, Narvon, requested a
recipe for chicken gumbo, which is served in
the soup and salad bar at Shady Maple Restau
rant. Thanks to a reader for sending in this rec
ipe.
Chicken Gumbo
9 slices bread
4 cups cooked chicken, deboned, cubed
V* cup butter, melted
V 2 cup mayonnaise
4 eggs, well beaten
1 cup milk
1 cup chicken broth
9 slices cheese
2 cans cream of celery soup,(undiluted)
Buttered bread crumbs
Lay bread slices in the bottom of a large
greased casserole dish. Add chicken. Mix to
gether butter, mayonnaise, eggs, milk, and
broth, and pour over chicken. Top with cheese
slices and spread celery soup over all. Sprinkle
buttered bread crumbs over top. Bake 1 1 A
hours or until done.
ANSWER Melissa Evarts, Guilford, Ct., re
quested a homemade ice cream recipe that
uses pudding mix and condensed milk. Thanks
to a reader for sending a recipe that she writes
is the best recipe she has found, and that
makes a very creamy ice cream.
Vanilla Ice Cream
1 large package vanilla pudding (cooked
type)
1 tablespoon cornstarch
8 cups milk
1 cup sugar
Cook pudding, cornstarch, milk, and sugar
together. Beat with mixer:
6 eggs
Gradually add:
1 cup sugar
2 teaspoons vanilla
1 pint whipping cream
1 can condensed milk
1 can evaporated milk
Dissolve 2 packages plain gelatin In cold
water. Add to milk mixture when slightly
cooled.
Pour into ice cream container and handcrank
according to manufacturer’s instructions.
Here is another ice cream recipe for Melissa
from New York reader Cathy Blowers. She
writes the recipe is delicious, and that’s its the
only recipe for homemade ice cream here fami
ly makes. Cathy entered this recipe in our dairy
recipe drawing several years ago.
Sue’s Ice Cream
3-ounce package Jell-0 instant pudding mix
Dissolve Jell-0 in 2 cups boiling water or
pudding in 2 cups whole milk. Put into ice
cream freezer.
Add:
2 14-ounce cans sweetened condensed milk
3 (Vs pint) heavy cream
3 cups sugar
3 cups whole milk
Mix together ingredients. Add milk to fill line
on ice cream freezer container. Handcrank
according to manufacturer’s directions.
Homemade Sweetened Condensed Milk
Makes 14-ounces
1 cup instant non-fat dry milk
Va cup boiling water
3 tablespoons margarine or butter
% cup sugar
Combine all ingredients in blender or with
wire whisk until smooth. Refrigerate until cold.
ANSWER Mary Tampion, requested the
recipe for pina colada zucchini bread. Thanks
to Kim McCauley for sending this recipe. She
writes that she has tried may different zucchini
recipes and this one is by far the best, it also
freezes well. To show how much others enjoy
this bread, Kim wrote that a friend painted a T
shirt for her and asked only that Kim give her a
loaf of this bread.
Pina Colada Zucchini Bread
3 cups grated zucchini
3 cups sugar
1 Vi cups oil
4 eggs
4 cups flour
2 teaspoons baking powder
1 Vi teaspoons salt
Vi cup nuts
1 teaspoon baking soda
1 cup crushed pineapple, drained
1 teaspoon vanilla
1 teaspoon coconut flavoring
1 teaspoon rum flavoring
Mix first four ingredients and beat two min
utes. Sift flour, baking powder, salt, and baking
soda. Mix together and add remaining ingredi
ents. Bake in greased and floured loaf pans at
350 degrees for 55 minutes. Makes three pans.
ANSWER Thanks to a New Holland reader
for answering Shirley Schwoerer’s request for
making butter without a butter chum. Here is a
recipe for children to make butter.
Children’s Butter
Put 2 cups cream in a quart jar. Seal tightly.
Let your child shake, roll, or whatever until the
butter forms. (Reader suggests giving each
child a jar and making a game out of shaking
and rolling the butter.
Healthy No-Trans Fat Margarine
1 cup oil
1 cup butter, softened
Mix thoroughly. Use in most recipes that re
quire margarine.
ANSWER Linda Fletcher, Walnutport, re
quested a recipe for pineapple squares, which
has a cake base. She thinks the recipe is quite
old. Thanks to Marie Yost, Bath, for sending a
recipe that she writes is delicious. She remem
bers her mother making this recipe when she
was a young girl so the recipe is an older one
that may be exactly what Linda wants.
Pineapple Squares
3Va cups flour
1 cup sugar
Vfe teaspoon salt
V 2 teaspoon baking soda
2 teaspoons baking powder
Mix together dry ingredients, add the follow
ing:
Vi cup shortening
V 2 cup milk
1 teaspoon vanilla
1 egg
Divide dough in half and roll to Vi-inch thick
ness for top and bottom. Take juice from
20-ounce can crushed pineapple. Add 1 cup
sugar and 2 heaping tablespoons cornstarch.
Boil until thickened. Spread over pineapple on
bottom crust in a 13x9x2-inch baking pan.
Place crust on top. Bake in 350 degree oven for
25 minutes. Sprinkle with confectioners’ sugar
when cooled.
ANSWER - Linda Fletcher, Walnutport, is
looking for a recipe for Beef Barley Soup.
Thanks to several readers for sending recipes.
Beef Barley Soup
1 tablespoon vegetable oil
1 pound boneless beef chuck, cut into Vs
inch cubes
8 cups water
1 small rutabaga, peeled, cut into Vi-inch
cubes
1 Vt cups shredded cabbage
1 cup sliced carrots
1 cup sliced celery
1 cup chopped onion
Vi cup medium barley
Vi cup chopped fresh parsley (use less if
dried)
6 beef bouillon cubes
2 bay leaves
% teaspoon dried thyme leaves
V* teaspoon pepper
1 cup frozen peas
In 6-quart Dutch oven, heat oil over high
heat. Add beef and brown well. Stir in remain
ing ingredients except peas. Bring to a boil. Re
duce heat to medium low. Cover and simmer
one hour. Add peas, cook 5 minutes. Remove
bay leaves. Makes 8 servings. Per serving: 260
calories, 14 g protein, 20 g carbs, 14 g fat, 55
mg calcium, 712 mg sodium, 39 mg chol.
ANSWER Marg Sharp, Glenmoore, wrote
that when her granddaughter was small, her
baby-sitter used bread dough to make steamed
buttons served with a sauce. Marg asked for
that recipe. Thanks to a reader who sent a reci
pe that she writes has been an old family favor
ite for many years. Her family doesn’t get these
as often as they’d like, but this request reminds
her to treat her family soon. These balls are
larger than Marg remembers, but the dough
can be divided into smaller portions to make
smaller dumplings.
Dampf Knepp Or Caramel Dumplings
1 cup warm water
1 egg
1 teaspoon salt
3 tablespoons sugar
1 tablespoon shortening, melted
1 tablespoon yeast
2V2-3 cups flour
Syrup:
3 cups water
2 cups brown sugar
1 tablespoon butter
Dissolve yeast in water. Beat egg and add
sugar and salt. Combine yeast and egg mixture.
Add shortening and flour, work to a smooth,
soft dough. Turn out on floured board and
knead several minutes. Place dough in greased
bowl and brush surface with melted shortening
or oil. Cover and let rise in a warm place until
doubled in bulk. Divide dough into six parts,
work into smooth, round balls and let rise until
light. Place on top of boiling syrup. To make
syrup, combine ingredients in pan and boil for 5
minutes.
Cover and cook slowly for 20-25 minutes. Do
not peek. Serves 6.