88-Lancaster Farming, Saturday, September 20, 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 Rita Oshman, Bloomsburg,
would like the recipe for canned tomato juice
cocktail that was published last year. She lost
the recipe.
QUESTION - Pat Elligson-Millers, Md., is
looking for a recipe for cooked cabbage slaw in
which the cabbage is chopped, cooked, drain
ed, and tossed in a creamy yellow cooked
sweet and sour dressing.
QUESTION Esther Steinhauer, Clayton,
Del., is looking for a recipe for quince jam and
advice on how to process it. She also would like
other good recipes using quinces.
QUESTION Bea Johnson, Rising Sun, Md.,
writes that she remembers her grandmother
making apple dumplings, but she did not use a
whole cored apple. Instead, she peeled and
sliced the apples to put them in the crust. Bea
would like the recipe.
QUESTION Luci Essig, Bernville, wants
recipes to make trifles.
QUESTION Sylvia King, Lancaster, wants
recipes for cookies in a jar and also bars in a
jar.
QUESTION Marion Capp wants recipes
using cooked red cabbage.
QUESTION Peggy Chirico, Canadensis,
wants a recipe to make pumpkin butter that
tastes like the kind made by Baumans.
QUESTION Ruth Klingler, Selinsgrove, re
quests recipes for vegetable breads.
QUESTION A steady reader wants a recipe
for “snails,” such as the ones sold at The Pie
Shoppe, Laughlintown. “Snails” are cookies
made with pie dough and rolled in cinnamon
and sugar.
QUESTION A Fleetwood reader is looking
for a recipe to duplicate a cake purchased at
the outdoor Farmer’s Market, Coudersport. It is
a yellow cake with an orange marmalade glaze
made in a 4x7-inch pan. The vendor called it a
“sitting cake” because once you started eating
it, you could not stop until it was gone. “How
true,” the reader reports.
QUESTION James Breon wants a recipe to
make a Reuben sandwich.
QUESTION A reader wants complete in
structions and recipe to make cheese.
QUESTION Margaret Grieff, Sidman, wants
a recipe for fillings and dough to make “Hot
Pockets.”
QUESTION Margaret Grieff, Sidman, wants
to know if Cool Whip may be interchanged with
whipped cream in recipes.
QUESTION Brenda Martin, Reinholds,
wants a recipe to make soy sauce.
QUESTION Joyce Shoemaker, Mount Joy,
wants a recipe for corn fries that taste like
those served at Oregon Dairy Restaurant. She
writes that the corn fries look like French fries.
ANSWER Melanie Martin wanted a yogurt
recipe that uses Clear Jel or unflavored gelatin.
Thanks to Mrs. King who sent a recipe her fam
ily enjoys.
Unflavored Yogurt
1 gallon milk
2 tablespoons plain gelatin
Cold water
1 cup plain yogurt
2 cups sugar or honey
V* cup Jell-0 to thicken fruit if desired
Heat one gallon milk to 180 degrees or al
most to boiling. Stir in 2 tablespoons plain gel
atin dissolved in a little cold water. Cool quickly
to 110-115-degrees or until you can hold your
hand in the mixture for one minute.
Beat in 1 cup plain yogurt. Set in gas stove
undisturbed 10-12 hours.
Beat in 2 cups sugar or honey, V« cup Jell-O
can be added or thickened fruit.
You can remove one cup before adding sugar
or honey and put in freezer to use when making
the next batch instead of buying plain yogurt at
the store.
ANSWER Ruth Klinger, Selinsgrove, want
ed a recipe for Key Lime Pie. One was printed
in last week’s column; however, here are two
very different recipes, which show there is
more than one way to make a pie. Thanks to
Frances Homa, Alpha, N.J., and Walter Durling,
who writes that bottles of key lime juice from
Florida are available in better-stocked grocery
stores (in the specialty foods aisle or with
lemon and lime juices). The brand he uses has
a recipe on the label and the pies taste just like
those his mom made when she lived in Key
West and had access to real key limes. If you
can’t find the juice in your supermarket, you
can mailorder from Key West Lime Juice The
Flavor of Old Key West, Biddle Enterprises, Inc.,
Key West Lime Juice, 13995 S.W. 139 Court,
Miami, FL 33186.
Mrs. Biddle’s Key Lime Pie
14-ounce can sweetened condensed milk
4 egg yolks
3-4-ounces Key Lime juice (depending on
taste)
Combine milk and egg yolks at low speed.
Slowly add juice, mixing until well blended.
Pour into 9-inch graham cracker pie shell and
refrigerate overnight, or if preferred, pie may
be baked at 350 degrees for 12-15 minutes.
Top with whipped cream or meringue and
enjoy.
Key Lime Pie
1 baked 9-inch pastry shell
1 tablespoon unflavored gelatin
1 cup sugar
V* teaspoon salt
4 eggs, separated
V 2 cup water
1 tablespoon grated lime peel
Green food coloring
Vi cup lime juice
1 cup heavy cream, whipped
Mix gelatin, Vi cup sugar, and salt in sauce
pan. Beat together egg yolks and water. Stir
into gelatin mixture. Cook over medium heat,
stirring constantly, until mixture boils. Remove
from heat and stir in grated peel and lime juice.
Add enough food coloring to make a pale, green
color. Chill, stirring occasionally, until thick.
Beat egg whites until stiff peaks form. Gradu
ally add remaining sugar. Fold gelatin mixture
into egg whites and fold in whipped cream.
Spoon into pastry shell. Chill until firm. Spread
with additional whipped cream. Sprinkle addi
tional grated lime peel around edge of pie.
Serve cold.
ANSWER Velma Boughter wanted a recipe
for little hot cherry peppers stuffed with sauer
kraut for pickling peppers in a brine and jarred.
Thanks to Mary Stover, Loganton, for sending a
recipe. No amounts are listed, but it seems eas
ily adjusted to the amount of peppers desired.
Cherry Peppers Stuffed With Sauerkraut
Wash peppers and cut off top. Scoop out
seeds (a baby spoon works well). Pack firmly
with sauerkraut. Put teaspoon olive oil in bot
tom of jar. Fit peppers into jars.
Make syrup consisting of half sugar and half
vinegar. Boil 20 minutes and pour over peppers.
Seal jars in hot boiling water bath for 20 min
utes.
ANSWER A Quarryyille reader wanted a
recipe for cream cheese icing that can be used
to decorate cakes. Thanks to Debbie Reynolds,
Wrightsville, for sending a recipe, she says is
delicious.
Cream Cheese Icing
3-ounces cream cheese, softened
V* cup butter, softened
2 cups confectioner’s sugar
1 teaspoon vanilla
Mix cream cheese and butter with mixer,
beat until fluffy. Add confectioner’s sugar and
mix thoroughly. Add vanilla and beat. The long
er the icing is beaten with a mixer, the fluffier it
will become. Spread on cake.
ANSWER Peaches and pears are so
scrumptious in season. A reader wanted reci
pes to use them. Thanks to Debbie Reynolds,
Wrightsville, for sending a muffin recipe that
she writes are wonderful served warm or cold.
Fresh Peach Muffins
1 cup chopped peaches
1 teaspoon lemon juice
1 cup milk
1 egg
V* cup butter
% cup sugar
V* teaspoon cinnamon
3 teaspoons baking powder
2 cups flour
Sprinkle peaches with lemon juice. Cream
butter and sugar. Add egg and mix well. Stir in
milk; add cinnamon, baking powder (3 tea
spoons is correct, Pour into tins and bake at
450 degrees for 20 minutes.
ANSWER Judi Schaffer, Fogelsville, sends
in this recipe using end-of-summer cabbage.
Lazy Man’s Cabbage Rolls
1 head cabbage, shredded
1 pound ground beef
Va cup rice
Salt and pepper to taste
1 large can V-8 juice cocktail
14-15-ounce can sauerkraut
Mix ground beef, salt, pepper, and rice. Make
meat balls about one-inch in diameter. Put a
layer of cabbage, half can of sauerkraut, and
the meatballs. Add remaining half of cabbage
and sauerkraut. Pour V-8 juice on top. Bring to
a boil and reduce heat to low. Simmer until
cabbage and meatballs are done, about 30 min
utes.
ANSWER Here are some more covered dish
ideas from a Chambersburg reader.
Cranberry-Pineapple Salad
20-ounce can crushed pineapple, drained,
save juice.
Set pineapple and juice aside. Combine the
following and boil to dissolve Jell-O:
Pineapple juice plus enough water to equal 1
cup
6-ounce package strawberry-flavored Jell-0
Mix the following together:
Jell-0 mixture
Drained pineapple
16-ounce can whole cranberry sauce
1 teaspoon grated lemon peel
3 tablespoons lemon juice
16-ounce container sour cream
Pour mixture into 9x13-inch pan or IVfe-quart
mold. Sprinkle with V 2 cup chopped English
walnuts or pecans. Chili until firm.
Scalloped Pineapple
Combine the following:
V 2 cup melted butter
% cup sugar
3 eggs
Va teaspoon salt
V 2 cup milk
2 (20-ounce) cans crushed pineapple, drain
ed
3 cups fresh bread crumbs
Pour mixture into buttered 9x13-inch casse
role dish. Bake at 350-degrees 30-45 minutes
or until gently browned.
ANSWER A reader wanted recipes to make
morning muffins, using carrot, zucchini, manda
rin orange, and other flavors. Thanks to Heath
er Hoover, Souderton; Nancy Kramer, Lebanon,
and others for sending recipes.
Hearty Morning Muffins
2 cups flour (any combo of white or wheat
flour (contributor likes to add a small
amount of soy flour for protein)
1 cup sugar
2 teaspoons baking powder
2 teaspoons cinnamon
2 cups shredded carrots
Vb cup dried apricots
Vs cup sunflower kernels
Vs cup coconut
Vs cup chocolate chips
1 medium ripe banana, mashed or apple
sauce
3 eggs
1 cup vegetable oil
2 tablespoons vanilla
Combine flour, sugar, baking soda, and cin
namon. Mix remaining dry ingredients and add.
Add banana or applesauce. Beat eggs, oil, and
vanilla. Stir in dry until moistened. Put in jumbo
or regular muffin cups. Bake at 375 degrees,
time varies. Done when browned and toothpick
inserted is clean.
Cappuccino Muffins With Espresso Spreads
2 cups flour
% cup sugar
2 Vi teaspoons baking powder
1 teaspoon cinnamon
Vi teaspoon salt
1 cup milk
2 tablespoons instant coffee
Vi cup butter, melted
1 egg
1 teaspoon vanilla
% cup mini-semisweet chocolate chips
Combine first five ingredients. Mix instant
coffee into milk. Add butter, egg, and vanilla
into milk. Add to dry ingredients just until
moistened. Fold in chocolate chips. Fill muffin
cups. Bake at 375 degrees 17-20 minutes.
Spread:
4-ounces cream cheese, softened
1 tablespoon sugar
Vi teaspoon instant coffee
Vi teaspoon vanilla extract
V* cup mini-semisweet chocolate chips
Combine and refrigerate.