88-Lancaster Farming, Saturday, February 22, 2003
If you are looking for a recipe but can’t find it, send
your recipe request to Lou Ann Good, Cook’s Question
Comer, 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 - Debbie Mullinix, Woodbine,
Md., wants a good recipe for peanut butter
frosting.
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 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 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 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.
ANSWER Bob Snyder, Akron, Ohio, wanted
a recipe for rivel soup. Thanks to Leonoa Matz,
Galeton; Judi Schaffer, Fogelsville, and others
for sending recipes.
Corn Rivel Soup
1 quart chicken broth
1 cup flour
Vfe teaspoon salt
.1 egg, beaten
cup whole kernel corn, crushed
Bring broth to a boil. Combine flour, salt, and
eggs until mixture is crumbly. Rub through
hand into boiling broth. Add corn and cook
about 10-15 minutes. Rivels will look like rice
when finished cooking.
Judi writes that this is her husband’s grandmother’s
recipe and is very good.
German Potato Soup With Rivels
3 slices bacon, chopped, fried until crisp and
browned
Put bacon in large saucepan. Add:
3 cups diced, peeled potatoes *
1 small onion, chopped fine
2 stalks celery, chopped fine (leaves
fine)
Vi teaspoon salt
Vs teaspoon pepper
Cover with water and cook about 25
minutes until vegetables are tender.
Dribble rivels (recipe follows) into
gently boiling soup, stirring constantly
so they separate. Add 1 can evaporat
ed milk, 3 tablespoons butter. Cook
10-15 minutes until rivels are done.
Rivels: Pour 1 cup flour on a flat
surface. Make a well in center. Pour in
1 slightly beaten egg to which 1 tea
spoon salt has been added. Work together to a
noodle like pastry. Chop into small pieces.
ANSWER A reader would like a recipe for
red velvet cake roll.
Red Velvet Cake Roll
4 eggs
3 /4 cup sugar
1 teaspoon vanilla
2 unsweetened chocolate squares, melted
2 tablespoons sugar
2 teaspoons red food coloring
'A teaspoon baking soda
3 tablespoons cold water
Vi cup flour
Vt teaspoon salt
Confectioner’s Sugar Filling:
1 cup heavy cream
Confectioner’s sugar
Line 15x10x1-inch pan with waxed paper. Set
aside. Beat eggs and % cup sugar at high speed
until thick (5 minutes). Add vanilla; set aside. To
melted chocolate, thoroughly mix 2 tablespoons
sugar, baking soda, and water. Fold in egg mix
ture. Sift flour, baking powder and salt. Gently
fold into batter. Turn into jelly roll pan and bake
at 350 degrees for 15-20 minutes. Lightly sift
confectioners’ sugar onto dish towel.
When cake is done, immediately invert onto
towel and peel off paper. Let cool one hour.
Filling: Whip the cream, adding powdered
sugar to taste. Spread over cake and roll up
gently. Lightly sift more sugar over cake roll.
ANSWER T. Z. requested a recipe for
earthquake cake. Thanks to Lee Laverty, Mount
Joy, for sending a recipe.
Earthquake Cake
% cup shredded coconut
% cup pecans, chopped
% cup chocolate chips
1 box German chocolate cake mix
8 ounces cream cheese
V* pound butter, room temperature
1 pound powdered sugar
Sprinkle the coconut, pecans, and chocolate
chips over the bottom of a greased 9X12-inch
cake pan. Prepare the cake, following the pack
age directions, then pour batter into prepared
pan. In -a small saucepan, melt the cream
cheese with the butter, stir in the confection
ers’ sugar. Spread over top of the cake batter;
spreading topping a little thicker at the edges.
Place in a preheated 350 F oven and bake for
40-50 minutes. Serving Size: 10.
ANSWER Barbara Reed, a northern Berks
County reader, requested a three-milk cake
with a fruit filling between layers. Thanks to
Lee Laverty, Mount Joy, for sending the recipe
for Tres Leches (Three Milk Cake), which she
writes, is the most famous Nicaraguan dessert.
Three different kinds of milk are used in its
preparation, hence the name.
Universally appealing, this Nicaraguan des
sert has been adopted by many Cuban and
other Hispanic restaurants in Miami. The recipe
comes from Los Ranchos.
Tres Leches
(Three Milk Cake)
For the cake:
1 cup sugar
5 eggs, separated
Vb cup milk
Vt teaspoon vanilla extract
1 cup all-purpose flour
1 Vz teaspoons baking powder
V* teaspoon cream of tartar
Butter for greasing baking dish
For the milk syrup:
1 3 A cups (12-ounce can) evaporated milk
1 cup sweetened condensed milk
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon rum
For the meringue:
1 cup sugar
Vz teaspoon cream of tartar
3 egg whites
Prepare the cake. Beat % cup sugar and the
egg yolks until light and fluffy. Stir in the milk,
vanilla extract, flour, and baking powder.
Beat the egg whites to soft peaks, adding the
cream of tartar after 20 seconds. Gradually add
the remaining Vi cup sugar and continue beat
ing until the whites are glossy and firm. Gently
fold the whites into the yolk mixture. Spoon this
batter into a 9x13-inch greased baking dish.
Bake the cake for 40 to 50 minutes at 350
degrees or until it feels firm and an inserted
toothpick comes out clean. Let the cake cool
completely and unmoid onto a large, deep plat
ter. Let cool for two hours. Pierce the cake all
over with a fork.
Prepare the milk syrup. Combine the evapo
rated milk, sweetened condensed milk, cream
and flavorings and whisk until mixed.
Pour the syrup over the cake, spooning the
overflow back on top until all is absorbed.
Prepare the meringue. Place all but 2 table
spoons sugar in a heavy saucepan with Vi tea
spoon cream of tartar and Vi cup water.
Cook over high heat, covered, for 2 minutes.
Uncover the pan and cook the sugar to the
soft ball stage, 239 degrees on a candy thermo
meter.
Meanwhile, beat the egg whites to soft peaks
with the remaining V «teaspoon cream of tartar.
Add the remaining 2 tablespoons sugar and
continue beating to stiff peaks.
Pour the boiling sugar syrup in a thin stream
into the whites and continue beating until the
mixture is cool.
Thickly spread the top and sides of the cake
with meringue, using a wet spatula.
Refrigerate the cake for at least two hours
before serving. Makes 10 servings.
ANSWER June Martin, Oxford, N.J., want
ed a recipe to make venison hot dogs. Thanks
to Lee Laverty, Mount Joy for sending a recipe.
Venison Wieners (25 pounds)
5 cups ice water
5 teaspoons Instacure No. 1
% cup paprika
1 cup ground mustard
2V* teaspoon ground black pepper
2Va teaspoon ground white pepper
2V* teaspoons ground celery seeds
2Vs tablespoons mace
2Va teaspoons garlic powder
% cup salt
5 cups non-fart dry milk or soy protein con
centrate
% cup powdered dextrose
25 pounds venison
Poiik can be added In place of some of the
venison.
You may use 1 ounce coriander in place of
the mace. If a wiener of lighter color Is de
sired, omit the paprika.
Wieners can be made from many different
meats, as well as any combination of meats. In
some cases, people want to use the leftovers
when they butcher their livestock, while oth
ers prefer a quality wiener.
Grinding and mixing: For home use, grind
the meat together using a plate with very fine
holes 3/16”. After grinding, mix all the meat
with above Ingredients. Mix for 2-3 minutes or
until all Ingredients are evenly distributdd with
the meat. Emulsify meat then pack into stuffer
using a 24-26 mm sheep easing to stuff wie
ners.
Smoking and cooking: After stuffing, hang
wieners on properly spaced smokehouse
sticks. Be sure wieners are not touching each
other. You may rinse the wieners off with cold
water if necessary.
Allow wieners to hang at room temperature
when using natural casings (about 1 hour).
When using collagen or synthetic casings,
hang at room temperature for about 30 min
utes.
Wieners should be smoked as follows: Place
into preheated smokehouse and dry for ap
proximately 30 minutes. Apply heavy smudge
for approximately 90 minutes, gradually raise
smokehouse temperature to 165 F and smoke
until internal temperature of 138 F. Transfer to
steam cabinet cooker and cook at 165 F for
5-10 minutes, or until an internal temperature
of 152-155 F Is obtained. Spot-cheek various
wieners to be sure that these temperatures
are reached.
If you do not have a steam cabinet, you may
leave the wieners in the smokehouse at 165-F
until you obtain 152 F internally.
After smoking or cooking, the wieners
should be quickly showered with cool water
for about 10 minutes or until the internal tem
perature is reduced to 100-110 F. After show
ering with cold water, allow wieners to chill
and dry at room temperature or until desired
bloom Is obtained.
Chilling: Wieners should be placed in 45-50
F cooler and chilled until product has reached
an internal temperature of 50 F.