88-Lancaster Farming, Saturday, April 26, 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 Honor your mother, wife,
grandmother and mother-in-law in recogniza
tion of Mother’s Day, May 11. Send in a favorite
recipe that one of them makes or has made
that you enjoy. Make sure to include their name
and a few sentences about them, and your
name. These recipes will be printed in the May
10th edition. We will even print a photo if you
send in a good clear shot. Must be received at
the office by May 5. Send to Mother’s Day Reci
pes, P.O, Box 609, Ephrata, PA 17522 or e-mail
to LGOOD.EPHQLNPNEWS.COM.
QUESTION Make sure you send in your
recipe to be eligible for prizes in the June Dairy
Month Drawing. Check for details on page 82.
QUESTION Mary Bowles, Red Lion, re
quests a recipe for crockpot tapioca.
QUESTION - Mary of Smithsburg, Md., re
quests recipes to make a good ganola cereal.
QUESTION Leda Stevens requests a reci
pe for a delicious peach pie. She writes that
one had been published last year in this paper
during the peach season. The pie was made
with a pre-baked pie crust and fresh peaches,
Karo syrup, cornstarch, and peach-flavored
Jell-O, but she lost the recipe and doesn’t know
the measurements or how the filling was thick
ened. “it was to die for!” she writes. Did anyone
else clip the recipe? If so, please send ft in to
be reprinted.
QUESTION Robert Loss, Middleburg,
wants a recipe for soupies. He wants the exact
ingredients, press time, and cure time. He re
quests an actual recipe and not advice to con
tact a sausage association.
QUESTION Brenda Weidenhammer,
Schuylkill Haven, is looking for a recipe to make
fig bars that taste similar to Fig Newtons.
QUESTION - A Mlfflinburg reader would like
a recipe for a yellow cake mix. The reader has
seen one in a cookbook but does not recall
where, and would like to use it like any other
cake mix and wouldn’t mind if it is a recipe in
bulk amounts.
QUESTION An Ephrata reader would like
granola bar recipes that taste like Sunbelt
chewy honey and oats granola bars.
QUESTION Gloria Craley, Narvon, is look
ing for a recipe for “bag pudding,” where dough
and fruit are kneaded in a muslin bag, then the
mixture is cooked in the bag in boiling water.
QUESTION - Alice Rohland, Lititz, recently
purchased a home grain mill and now grinds
her own whole wheat flour. She wonders, if any
one had any pointers for using freshly ground
whole wheat. She has read varying suggestions,
such as adding wheat gluten or Vitamin C pow
der, dough enhancers, etc. Also, she would like
to know where other Lancaster County bread
bakers purchase their whet, rye, and oats to
grind into flour. She wants to make rye and
pumpernickel bread, but has not found rye.
QUESTION A Fleetwood reader would like
a recipe for Amish Friendship Bread using fruit
juice. She has heard that it is delicious, but
cannot find a recipe.
QUESTION Pam Bange, Hanover, wants a
recipe for cherry vanilla pie (like those sold at
Nell’s Surefine Market in Hanover and East Ber
lin. The cherry pie has almond slivers on top
and vanilla flavoring.
QUESTION - Jean Mitchell, Lewisburg, is
looking for a recipe to make blueberry whoopie
pies.
QUESTION - Nancy Wallace, New Holland, is
cooking for a place »n Lancaster bounty where
she can purchase fresh coconut that is already
grated. She needs it to make Easter eggs and
fresh coconut cake for Easter. Years ago, she
writes, it could be purchased at farmers mar
kets.
QUESTION R. Diehl, Bloomsburg, wants a
recipe for hamburg pin wheel with gravy.
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’a tomato soup, which he
heard is printed in a Lancaster County cook
book.
ANSWER Julie Hoover, Douglassville, mis
placed the recipe for Amish friendship bread
starter and wanted it reprinted. Here is a recipe
from Shirley Murray, Elkton, Md.
Amish Friendship Bread Starter
Vi teaspoon active dry yeast
1 ounce warm water
1 tablespoon sugar
1 tablespoon vinegar
Ya teaspoon salt
1 cup flour
1 cup milk, room temperature
Dissolve yeast in water. Add remaining ingre
dients and mix well. Cover bowl with plastic
wrap and set in a warm place for two days to
ferment. It will become bubbly and have a sour
smell. After two days proceed with recipe
(which Julie already has).
ANSWER - Melissa Wolfe, SUN Area Dairy
Princess, sent in the following recipes in re
sponse to a past request for potato recipes.
She also added a recipe for fried cabbage.
Baked Potatoes
With Cheesy Veggies
2 cups chopped broccoli
1 cup chopped onion
1 cup finely-chopped carrots
2 tablespoons butter
2 tablespoons flour
1 Vz cups milk
1 cup shredded cheese
8 baked potatoes
Cook broccoli, onions, and carrots in a small
amount of water until tender.
In a saucepan, melt butter and stir in flour.
Add milk slowly while stirring. Continue stirring
and cook until sauce thickens. Add cheese and
stir until melted.
Add drained veggies. Serve over hot baked
potatoes.
Fried Cabbage
Vi head of cabbage
1 cup butter
3 cold diced baked potatoes
16 ounces of cooked egg noodles
salt and pepper
In a large frying pan melt butter and add cab
bage and baked potatoes. Fiy until the cabbage
begins to become tender and brown. Add cook
ed noodles.
Season with salt and pepper to taste. Cook
on low for about 15 minutes. This will allow for
all the flavor to blend.
Keep pan covered and flip ingredients often
to keep them from burning. Add additional but
ter if needed.
Sbme individuals chose to include sausage in
this recipe.
ANSWER Here are some more potato reci
pes sent in by Lee Laverty, Mount Joy:
Sweet Potato Slaw
Vs cup mayonnaise
Vi cup sour cream
2 tablespoons honey
1 teaspoon grated lemon zest
1 /s teaspoon salt
V* teaspoon pepper
3 cups shredded, peeled, uncooked sweet
potatoes
1 medium apple, peeled and chopped
8-ounce can pineapple tidbits, well drained
Vi cup chopped pecans
in a bowl, combine the first seven ingredi
ents. Blend until smooth. In a large bowl, com
bine sweet potatoes, apple, pineapple, and pe
cans. Add dressing and toss to coat. Cover and
refrigerate for one hour. Makes 6-8 servings.
Note: fat free mayonnaise and sour cream can
be substituted.
Savory Sweet
Potato Salad
3 pounds sweet potatoes, cooked, peeled,
and cubed
1 cup chopped sweet red pepper
Vt cup chopped onion
1 % cup mayonnaise
1 teaspoon salt
% teaspoon pepper
Vs to •/» teaspoon hot pepper sauce
In a large bowl, combine potatoes, red pep
per. and onion. In a small bowl, blend mayon
naise. salt, and hot sauce, pour over
potato mixture and toss to coat. Cover and re
frigerate for at least one hour. Makes 6-8 serv
ings.
Chewy Oatmeal
Raisin Cookies
3 eggs, beaten
1 cup raisins
1 teaspoon vanilla
1 cup butter
1 cup brown sugar
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoon baking soda
2 1 /a cups flour
2 cups oatmeal
In a small bowl, combine eggs, raisins, and
vanilla. Soak one hour in the refrigerator.
in a large bowl combine butter and sugars.
Add salt, cinnamon, soda, and flour. Mix well.
Add raisin mixture and oatmeal. Drop on cookie
sheets and bake at 350 degrees for 12 minutes.
ANSWER Li’l Dairy Miss Lindsay Fessler of
Berks County sent in two recipes for Easter
dinner. Sorry we received them too late to print
with the Easter dinner edition, but these sound
so yummy, you will certainly want to use them
year-round.
White Chocolate Mousse
1 cup whipping cream
2 tablespoons sugar
3-ounces cream cheese, softened
3 1-ounce squares white baking chocolate,
melted
2 cups blueberries, raspberries, or straw
berries
Additional berries, optional
In a mixing bowl, beat cream until soft
peaks form. Gradually add sugar, beating until
stiff peaks form; set aside. In another mixing
bowl, beat cream cheese until fluffy. Add
chocolate and beat until smooth. Fold In whip
ped cream. Alternate layers of mousse and
berries In partalt glasses, ending with mousse.
Qamlsh with additional berrlea if desired.
Serve Immediately or refrigerate for up to
three hours. Yield: 4-6.
Peanutty Ice Cream Pie
1 Vs cups finely chopped peanuts
3 tablespoons butter, melted
2 tablespoons sugar
Filling:
Vi cup peanutbutter
% cup light corn syrup
V* cup flaked coconut
3 tablespoons chopped peanuts
1 quart vanilla ice £ream, softened
Miniature MAM’s or semi-sweet chocolate
chips
Combine the peanuts, butter, and sugar;
press onto the bottom and up the sides of a
9-inch pie plate. Cower and refrigerate for 15
minutes. In a large bowi, combine peanutbutter
and com syrup. Add coconut and peanuts. Stir
in ice cream just until combined. Spoon into
crust. Cover and freeze overnight or until firm.
Just before serving, sprinkle with M&Ms. Yield:
6-8.
ANSWER Thanks to Paula Korda, Jackson
Township, for sending in the recipe for meat
balls. Paula writes, “I have been making these
for years. The secret to the moistness is the
water sprinkled on the bread.”
Mouthwatering Meatballs
Vs pound ground beef, pork, and veal
1 egg
2 cloves minced garlic
Va cup grated romano cheese
Y« cup parsley
3 slices white bread (pulled apart or cut into
really small cubes and toss with 2 table
spoons water)
Va teaspoon salt
% teaspoon pepper
Mix together ingredients and add V« cup dry
bread crumbs and blend well.
Form into balls and either fry them in short
ening or bake in oven to reduce fat content.
Add to your favorite spaghetti sauce.
National Beef Cook-Off
Reaches Out To Consumers
DENVER, Colo. Media efforts to generate entries for
the 2003 National Beef Cook-Off in Fort Worth, Texas,
Sept. 26-27 are running at a record pace. To date, actual
coverage for the program included 1,0% 'media
placements with 186.3 million media impressions.
The event gives America’s amateur cooks a chance to
showcase the ease and versatility of cooking with beef.
Twenty finalists will complete for $lOO,OOO in cash
prizes, including a $50,000 “Best of Beef’ Grand Prize.
Since January, there have been one million visits from
21,974 unique visitors on the National Beef Cook-Off
Web site, www.beefcookoff.org.
For more information on the National Beef Cook-Off,
visit the event Web site or call Sherry Hill at (303)
850-3441.