88-Lancaster Farming, Saturday, May 31,2003
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 Donna Rhine, Quarryville,
wants to know if anyone has a “Lep Cookie”
recipe.
QUESTION Richard Kleckner, Quakertown,
wants a recipe for Drop Welsh Cookies.
QUESTION - R.H. from Seneca Falls, N.Y.,
wants a recipe for a good Philly Cheesesteak.
Also, for the recipe, do cooks use cubed or
ground beef?
QUESTION Lizzie Stoltzfus, Gap, noted
that years ago they used to make a drink called
soda water in the summertime. She can’t find
tartaric acid, however. Does anyone know
where it can be obtained?
QUESTION R. Schrum, Dover, wants a rec
ipe with instructions on how to can zucchini
that tastes like pineapples.
QUESTION Yvonne Scantling, Wrightsviile,
writes that as a girl in the 19505, her family
purchased goat’s milk taffy at the F.W. Wool
worth Stores in Columbia and Lancaster. The
taffy came in vanilla, chocolate, and strawberry
flavors. It was made in large sheets
15x15-inches and weighed about five pounds
each, she estimates. A hammer was used to
break the taffy whenever it was purchased.
Yvonne would love to have the recipe to make
the delicious taffy. Woolworths only sold it dur
ing the summer months.
QUESTION Make sure you send in your
recipe to be eligible for prizes in the June Dairy
Month Drawing. Check for details in this sec
tion.
QUESTION Brenda Weidenhammer,
Schuylkill Haven, is looking for a recipe to make
fig bars that taste similar to Fig Newtons.
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.
ANSWER A. Weaver requested cracker
and pretzel recipes. Thanks to Lizzie Stoltzfus,
Gap, for these recipes:
Soda Crackers
7 1 /2 cups flour
1 teaspoon baking soda
1 cup butter
3 teaspoons baking powder
1 teaspoon salt
Mix together and add water or buttermilk or
regular milk to make a soft dough. Roll thin and
cut in squares. Bake at 400 degrees until gold
en brown.
Graham Crackers
1 cup shortening
2 cups brown sugar
1 cup granulated sugar
2 cups regular flour
4 cups wheat flour or graham flour
1 teaspoon soda
2 teaspoons baking powder
V 2 teaspoon salt
1 cup sweet or sour milk
1 teaspoon vanilla.
Cream shortening and sugars. Add vanilla.
Sift flour and add dry ingredients alternately
with milk. Chill dough overnight. Turn out on
floured board and roll thin. Cut in squares and
bake at 375 degrees for 8 or 10 minutes.
ANSWER Bob Snyder, Akron, Ohio, wanted
a recipe for rivel soup. Thanks to Lizzie Stoltz
fus, Gap, for the first, and to Lee Laverty,
Mount Joy, for the second recipe:
2 1 /2quarts milk
1 teaspoon salt
Heat to scalding and add rivels. Make as fol-
lows:
1 egg, beaten with fork
1 cup flour
1 teaspoon salt.
Add to heated milk, stirring constantly. Bring
to a boil, turn to low, and stir another minute or
two. Turn off heat and let steam for 5 minutes.
Add chicken broth powder, if desired, for added
flavor.
2 cups all-purpose flour
Vt. teaspoon salt
1 egg, beaten
4 cups chicken broth
1 cup whole corn kernels, crushed
Combine flour, salt, and beaten egg and mix
together with the fingers until mixture is crum
bly. Pour this mixture into the gently boiling
broth. Add the corn and cook for about 10 min
utes. The rivels look like boiled rice when cook
ed.
ANSWER Dorothy Bauman, Philadephia,
needed recipes for a gluten-free diet. Claudia
Myers, Mattawana, noted that if Bauman has
Internet access, she can find the recipes at
www.glutenfree.com and might also check out
www.celiacdisease.com, where there are sev
eral sites listed for gluten-free cooking and
sources to buy gluten-free foods. If she doesn’t
have Internet access, Myers may be able to find
recipes for her from Claudia’s friend with two
children on a giuten-free diet.
ANSWER Joyce Shoemaker wanted a reci
pe using Club crackers or Saltines that tastes
almost like peanut brittle. She thinks the crack
ers have slivered almonds on top. Thanks to
readers for these recipes:
Waverly Crackers
1 pound box of Waverly Crackers
1 cup butter, softened
1 cup brown sugar
% cup nuts
Cream butter and brown and spread mixture
on crackers. Place on cookie sheet covered
with foil. Sprinkle with nuts. Bake at 325 de
grees for 10 minutes. This recipe makes a lot.
Cut the recipe in half and use almond slivers.
This is a recipe from Lee Laverty, Mount Joy:
Graham Cracker Treats
1 package graham crackers
2 cups dark brown sugar
1 cup butter .
2 cups assorted nuts
Break the graham crackers into thirds (fol
lowing the lines) and lay in a single layer on
foil-lined sheet. In a pan, add the brown sugar
and butter. Boil for 6 minutes. Drizzle over the
graham crackers and sprinkle with nuts (wal
nuts, pecans, peanuts, etc.), about 2 cups
chopped. Bake at 375 degrees for 8-10 min
utes. Remove from oven. Cool and then break
into pieces.
ANSWER A reader from Wellsville wanted
a recipe for macaroni salad that tastes like that
manufactured by Winter Gardens Salads, New
Oxford, thanks to Mary Lee Byers, Millerstown,
for this recipe:
Salad Dressing
1 egg
Va cup sugar
1 Vz tablespoon flour
4 tablespoons vinegar
1 teaspoon mustard
% cup milk
Beat egg in a small saucepan. Add sugar,
flour, vinegar, and mustard. Mix well and add
milk and stir. Cook over low heat until thick.
Cool, then add 1 cup of mayonnaise.
ANSWER Shirley Schwoerer, Wysox, re
quested a recipe for mock pecan pie, which
uses-oatmeal in place of nuts. Thanks to Lee
Laverty, Mount Joy, for this recipe that tastes
just like pecan pie when using pecans instead
of oatmeal.
Oatmeal Pie
% cup oatmeal, uncooked
% cup light corn syrup
2 eggs, beaten
% cup sugar
1 teaspoon vanilla
Va cup melted butter, cooled
1 8- or 9-inch unbaked pie shell
Preheat oven to 350 deigrees. Mix all ingredi
ents in order given. Pour into the pie shell.
Bake 1 hour or until knife comes out clean.
ANSWER Robert Loss, Mlddleburg, wanted
a recipe for soupies. He wanted the exact in
gredients, press time, and cure time. He re
quested an actual recipe and not advice to con
tact a sausage association. Thanks to Lee
Laverty, Mount Joy, for this recipe:
Rivel Soup
Rlvel Soup
Souples
(Cured And Dried Sopressata
Or Sopra Sada)
10 pounds of lean, coarse ground pork (if
grinding the meat yourself, use grinder
plate with Va-inch holes)
4 ounces of powdered dextrose or corn syrup
solids (this adds sweetness and is option).
Can substitute 2 ounces table sugar.
8-9 tablespoons regular salt
4 ounces black pepper (course or fine ground,
some can be whole)
2 level teaspoons of Con Yeager tinted curing
salt Number 813
% to 1 tablespoon hot cayenne red pepper (op
tional)
Processing:
Meats should be coarse ground. Mix all in
gredients well. Refrigerate for 2 days to let the
flavors "marry.” Regrind meats through a Vi
inch hole plate and stuff into a natural casing
that is about 2 inches in diameter. (Sausage will
dry and shrink to about IVi inches). Natural
beef middles or hog middles are suitable and
commonly used for this.
Cold smoke stuffed sausage for several
hours or until desired color is obtained. Some
processors do not smoke the meat. However,
the antibacterial properties of natural smoking
help to preserve the drying phase. The sausage
is then hung up to dry for 6-8 weeks and loses
about 40 percent of its original weight.
At the end of the drying phase, the sopressa
ta is then cut to length and commonly stored in
jars of olive oil. When eaten, it is commonly
sliced thin and placed on crackers.
This sausage is usually made at home during
the colder months, when it can be hung to dry
in a cool place such as a garage or attic. Keep
in mind that this meat product is not cooked, so
care must be used to begin with the freshest
and cleanest ingredients. Do not use venison.
ANSWER - M.J. Wade wanted recipes to
make fruit roll-ups from natural ingredients.
Thanks to M. Martin for this recipe:
1 cup water
% cup Jell-O, any flavor
24 large or 3 cups mini marshmallows
Mix water and Jell-0. Microwave for 3 min
utes on high. Add marshmallows. Microwave 50
seconds more until marshmallows are partly
melted, then stir until all marshmallows are
melted. Do not overmelt. Pour into greased 9 by
13-inch pan. Refrigerate until firm, or about 45
minutes. Loosen edges and roll like a jelly roll.
Cut into thin slices.'
Dairy Family Offers
‘Taste Of Home’
PHILADELPHIA (Philadelphia Co.) Paul and Na
dene Cashed of NaPaul Farms in Chambersburg offer up
an easy, cheesy corn chowder recipe in the current issue
of Sargento Cheese’s “Taste of Home’s Recipe Collec
tion.”
The recipe is part of a special feature section sponsored
jointly by the national dairy checkoff program and Sar
gento to help educate the public about the versatility of
cheese and to salute America’s dairy farmers. “Taste of
Home” reaches more than 4 million consumers quarterly
through subscription and retail checkout and newsstand
sales. The current issue is available now through June 2.
The Cashells were among several producers from
across the country invited to submit one of their favorite
quick and easy recipes using cheese. All are members of
the checkoffs Dairy Farmer Spokesperson Network,
which helps educate the public about responsible on-farm
production practices such as food quality, animal care,
and environmental stewardship.
Dairy farmers who participate in the Dairy Farmer
Spokesperson Network receive extensive media training
and conduct media interviews in major consumer mar
kets. The Cashells are members of both the national
spokesperson network and a regional network sponsored
by Mid-Atlantic Dairy Association.
As national spokespersons and former Young Cooper
ators for Land O’Lakes, the Cashells understand the need
for dairy promotion. “We’ve been involved with programs
such as the Young Cooperators for three years,” Mrs.
Cashell said. “We’ve learned a lot about the national
promotional efforts, including advertising, through our
involvement with the National Milk Producers Federa
tion.”
At NaPaul Farms, the Cashells milk 350 Holsteins and
farm approximately 700 acres. They have four full-time
and two part-time employees. Mrs Cashell works away
from the farm as a computer programmer for Computer
Sciences Corporation, a government contractor for the
Department of Defense.
The Cashells are being recognized for their dedication
to the dairy industry. Their cheese and corn chowder is
the April featured recipe on the www.ilovecheese.com
Website.
Jell-O-Roll