88-Lancaster Farming, Saturday, September 27, 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 R. Emerson, Gordonville, wants
to know where to buy a black diamond water
melon.'
QUESTION Mrs. Simon Yoder, Garrett, re
quests a recipe for pickled green tomatoes with
dill.
QUESTION Joane Merkel writes that her
husband wants a recipe to make elderberry
wine.
QUESTION Norma Breininger, New Tripoli,
wants a recipe to make wet walnuts similar to
those Used in making ice cream sundaes.
QUESTION A Lancaster County reader
wants recipes for cream of mushroom soup
that tastes like Campbell’s condensed mush
room soup.
QUESTION Rita Oshman, Bloomsburg,
would like the recipe for canned tomato juice
cocktail that was published last year. She lost
the recipe.
QUESTION - Pat Eiligson-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 Margaret Grieff, Sidman, wants
a recipe for fillings and dough to make “Hot
Pockets.”
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 Here is another recipe for muf
fins requested by a reader. Thanks to Nancy
Kramer for sending it.
Blueberry Cream Muffins
4 eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 cups sour cream
2 cups fresh or frozen, drained blueberries
In mixing bowl, beat eggs, gradually add
sugar while beating slowly add oil and vanilla.
Combine dry ingredients and add alternately
with sour cream to the egg mixture just until
moistened. Fold blueberries in very gently.
Spoon into greased or paper-lined muffin
cups. Bake at 400 degrees for 20 minutes or
until done.
Note: These muffins freeze well. They may
be thawed and heated in a microwave. Also, it
is very important to mix as directed. Overmixing
may cause dry muffins. You may place a pan of
water in the oven when baking muffins to help
keep them moist.
ANSWER Margaret Grieff, Sidman, wanted
to know if Cool Whip may be interchanged with
whipped cream in recipes. A reader answers
that she substitutes Cool Whip for whipped
cream all the time and has never had any prob
lems with the substitution.
ANSWER A reader wanted complete in
structions and recipe to make cheese. Thanks
to Joyce Bell, Lebanon, for sending a recipe
she found in a 1981 magazine. If you are using
raw milk, be sure the cows have not been treat
ed with antibiotics for several days, as the
medication kills the starter and prevents
cheese from ripening.
Here are some basic cheese recipes that
must be put in the freezer after five days to
prevent spoilage. Thaw and cut off the amount
needed. All but the cottage cheese can be re
frozen.
Mozzarella Cheese
Pour one gallon milk into container, add 3 ta
blespoons unpasteurized buttermilk or 1 table
spoon vinegar to milk. Stir well and let rest
6-12 hours.
Heat milk to 90 degrees and stir in Vi tablet
rennet dissolved in one tablespoon cold water.
Remove from heat, cover, let set in warm spot
for 30 minutes or until curds are set.
Take your hands and break into small pieces.
Place over slow heat, stirring occasionally with
your hands. When curds begin to stick togeth
er, gather into mass and put into cheese press.
Press cheese for 30 minutes adding more
weight every five minutes. Do not add too much
weight as you want to keep enough whey in
cheese for easy melting. Ten pounds should be
enough.
Take cloth off cheese and put back into
whey; heat to just below boiling, slowly on low
heat. Remove cheese from whey and put into
cloth let drain overnight.
Melting Cheese
One gallon milk heated to 86 degrees. Stir in
V* tablet Rennet dissolved in one tablespoon
cold water. Let set covered in warm place for
about 30 minutes. Cut curd into pieces with a
long knife and stir a little, put on low heat and
bring up to 120 degrees without stirring.
Heat until curds mat together and float in the
whey. Take out of whey and knead into ball.
Hang up to drain in cloth and then refrigerate.
Yields about one pound.
Cottage Cheese
Put one gallon milk into container, heat on
low heat to just under boiling point 200 de
grees.
Remove from heat immediately and stir Vi
cup white vinegar into milk. Milk will instantly
form curds or look curdled.
Let stand uncovered until lukewarm and then
strain through a colander lined with a cloth.
When drained, immerse into cold water to
finish draining whey from cheese. Drain thor
oughly and store in refrigerator until needed or
add salt to taste and then freeze.
Thaw uncovered and add cream if desired.
CORRECTION The recipe for Chocolate
Chip Applesauce Cake that was printed in this
column on Sept. 13, did not list applesauce.
The recipe should have listed 2 cups apple
sauce.
ANSWER James Breon wanted a recipe to
make a Reuben sandwich. Thanks to a reader
for sending a recipe. Use the amount desired
for each sandwich.
Grilled Reuben
2 slices rye bread, butter on each slice for
gilling
Swiss cheese
Corned beef
Sauerkraut
Make sandwich and grill in skillet until lightly
browned.
If desired, turkey can be substituted for the
corned beef, coleslaw for the sauerkraut, and
add fried onions.
ANSWER Thanks to a reader for sending a
recipe for quick summer cooking, which she
writes is very refreshing.
Sandwich Ring
2 tubes refrigerated French bread dough
Form circle with dough, pinching ends to
seal. Sprinkle with Italian seasoning and three
garlic cloves.
Bake at 350 degrees for 26-30 minutes until
golden. Cool.
Cut in half through middle (sandwich style).
Sprinkle top and bottom sandwich lids with 3
tablespoons each Italian salad dressing. Layer
with cheese, ham, turkey, thinly sliced lettuce,
tomatoes, and onions. Put sandwich top and
enjoy.
ANSWER G. Minckler, Wayne, requested
recipes using rice flour. Here are two a reader
sent.
Rice Flour Cookies
1 cup rice flour
V 2 cup oil
4 tablespoons honey
V* teaspoon pure vanilla extract
1 egg, slightly beaten
1 cup nuts, ground
Blend all ingredients thoroughly. Chill for
several hours or overnight. Roll into balls the
size of walnuts. Arrange on well-oiled cookie
sheets. Press flat with bottom of glass. Bake at
350 degrees about 12 minutes. Makes 2 dozen.
Rice Flour Muffins
Preheat oven to 450 degrees. Have all ingre
dients about 75 degrees. Measure into bowl:
1 cup rice flour
Vz teaspoon salt
2 teaspoons double-acting baking powder
1-2 tablespoons sugar
Melt:
2 tablespoons shortening. When slightly cool,
add:
1 well-beaten egg
1 cup milk
Mix dry ingredients well and with a few light
strokes, combine with the liquid mixture, about
10 strokes are all that is necessary.
The muffins are less crumbly if you add th*e
following before the ingredients are completely
moistened:
Vs cup raisips or 2 tablespoons orange or
pineapple marmalade
If you add the marmalade, omit sugar. Bake
12-15 minutes and, serve at once. Makes about
two dozen 2-inch muffins.
Obesity Due To
Dairy Is Myth
ALBANY, N.Y. A new study confirms what
dairy farmers in New York State have been saying
for years drinking milk is good for you.
The September issue of the International Journal
of Obesity dispels the myth put forth by animal
rights and anti-dairy groups that drinking milk will
make teenage girls overweight. In fact, nutritional
experts agree that dairy products are an essential
component of a diet during adolescent develop
ment.
The study concludes that dairy consumption in
adolescent girls is not associated with a higher body
mass index (BMI) or is an increase in percentage of
body fat. This study, which followed the girls from
pre-adolescence through adolescence, is the first in
children to analyze the relationship between dairy
food-consumption and body weight status over time.
Research has shown that getting the calcium re
quired to build bone mass in adolescence may help
prevent osteoporosis.
Nearly nine out of ten teenage girls do not get the
calcium they need, and this deficiency is largely
driven by low dairy intake.
“This is the most important time of year to get
the message to today’s youth that milk is an essen
tial part of a healthy diet,” said John Lincoln, Presi
dent of New York Farm Bureau and a dairy farmer
in Bloomfield, New York. “As students return to
school, they will be making the decision what to
drink during the school day. We can’t emphasize
enough that their decision should be to drink miik.”
“Many young women cut out dairy for fear of fat.
This study shows that they can keep milk, cheese
and yogurt in their diets and maintain a healthy
weight,” said Deanna Rose, registered dietician, Na
tional Dairy Council.
“Dairy foods are the best natural sources of calci
um and provide a unique nutrient combination of
nine essential nutrients. Parents and health profes
sionals should encourage teens to enjoy 3-4 servings
of dairy a day, which is as easy as having a slice of
cheese, a glass of chocolate milk and a container of
yogurt.”