Lancaster farming. (Lancaster, Pa., etc.) 1955-current, November 29, 2003, Image 52

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    88-Lancaster Farming, Saturday, November 29, 2003
If you are looking for a redpe but can’t find it, send your
recipe request to Lou Ann Good, Cook’s Question Corner,
in care of Lancaster Fanning, P.O. Box 609, Ephrata, PA
17522. There’s no need to send a self-addressed 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 recipe. Sometimes we receive numerous an
swers to the same request, but cannot print each one.
Answers to recipe requests should be sent to the same
addres . You may also e-mail questions and answers to
QUESTION Lillian wants a recipe for Friend
ship cake starter and for the cake that is made
with the starter.
QUESTION A reader would like instructions
on how to use powdered vanilla. What is the
amount of powdered vanilla needed to equal one
teaspoon of liquid vanilla? Does using only the
powder make good vanilla flavor or should it be
dissolved in liquid first?
QUESTION Charles Dodson wants a recipe
for parched or toasted corn.
QUESTION - Claire Wedell, Lumberton, N.J.,
needs a recipe for a good sweet potato pie.
QUESTION L. Z., Manheim, is searching for a
casserole recipe called Straw Stacks, which is
eaten with tortilla chips. She writes that this reci
pe is different than Hay Stacks or Mexican Hats.
QUESTION A Lititz reader is looking for
cookie recipes and hors d’ourves to serve during
the holidays.
QUESTION Cristy Updike Trass, Interlaken,
N.Y., is searching for recipes for amaretto choco
late fudge and cherry vanilla fudge. She believes
the cherry vanilla fudge contains maraschino
cherries and walnuts.
QUESTION Jacqueline-Robert Daniel had a
recipe for a chicken coating that included wheat
germ, Romano cheese, and spices. Does anyone
have the recipe to share?
QUESTION Patricia Harden, Trappe, Md.,
wants a recipe for chow chow that tastes like that
served at Shady Grove Restaurant.
QUESTION A faithful reader from Cumber
land County would like recipes to make really light
fluffy country-style biscuits and all kinds of
doughnut recipes especially the cake type.
QUESTION Peggy Chirico, Canadensis,
wants a recipe to make pumpkin butter that
tastes like the kind made by Baumans.
ANSWER Helen Groff, New Bloomfield, want
ed a recipe for Hungarian Goulash to make and
serve with cooked noodles. Thanks to Hermie
Potts, Pemberton, N.J., for sending one that he
Hungarian Goulash
2 pounds beef chunk, cut up
1 cup onion, chopped
6 tablespoons shortening
1 tablespoon flour
1 Vx teaspoon salt
1 tablespoon paprika
8-ounce can tomato sauce
1 minced clove of garlic
2-3 beef bouillon cubes dissolved in 2 cups
Brown beef, onion, and garlic in shortening
until tender. Stir in flour, salt, paprika, and tomato
sauce with the 2 cups bouillon broth. Cook 5 min
utes or longer, until meat is done. Or, you may
bake at 350 degrees for 90 minutes.
ANSWER A Manheim reader requested reci
pes suitable for people following the Atkins Diet
(high protein, low carbs). Thanks to Sharon DeLo
renzo, Catawissa, for sending in recipes. She rec
ommends buy low carb cookbooks written by Fran
McCuilagh. Another good cookbook to buy is
“15-Minute Low Carb Recipes” by Dana Carpend
er. More will appear on this cookbook in an arti
cle, but the cookbook was published by Winds
Press and is available for $19.95. Here are recipes
from DeLorenzo.
Skillet Chicken Florentine
Olive oil
2-3 boneless, skinless chicken breasts
10-ounce package frozen chopped spinach,
2 cloves garlic, crushed
Va cup heavy cream
V* cup grated Parmesan cheese
Warm a little olive oil in a heavy skillet, and
brown the chicken breasts over medium heat to
the point where they just have a touch of gold.
Remove the chicken from the skillet.
Add a couple more tablespoons of olive oil,
spinach, and garlic, and stir 2-3 minutes. Stir in
cream and cheese, and spread mixture evenly
over the bottom of skillet. Place the chicken
breasts on top, cover, turn the heat to low, and let
simmer 15 minutes.
Serve chicken breasts with spinach on top.
Yield: 3 servings each with 5 grams carbohy
drates, 3 grams fiber, for a total of 2 grams usable
carbs and 33 grams protein.
Those Chicken Things
10 scallions
8-ounces cream cheese, softened
8 boneless, skinless chicken breasts
16-24 slices bacon
Clean, trim, and chop scallions, including a
generous portion of the green. Mix the scallions
into cream cheese, and set aside.
Butterfly the chicken breasts from the thinnest
edge in toward the thickest. (This thickest edge
will be the middle of the breast once it is opened
up). Working one piece at a time, open the breast
up, and put it in a heavy zipper-lock bag. Seal the
bag, and with a rolling pin, hammer, dumbell or
whatever you can find, pound the chicken breast
until it is V«-inch thick all over. Repeat with re
maining chicken breasts.
Once all 8 breasts have been flattened, place
an equal amount of the cream cheese and scallion
mixture on each. Wrap the chicken meat around
the cheese mix so that it is completely enclosed.
Wrap a strip of bacon around the ball of chick
en, stretching it a bit to provide maximum overlap.
Wrap a second piece of bacon around the still ex
posed portion of the chicken, again giving it a bit
of stretch. Secure with toothpicks. (Depending on
the size of the chicken breasts, you may need a
third piece of bacon. Most of the chicken should
be covered by the bacon strips).
Refrigerate for several hours or overnight until
well chilled.
Cover the barbecue rack with aluminum foil,
and spray with nonstick cooking spray. (The foil
helps prevent flare-ups from the bacon fat and
also helps the chicken cook evenly). Preheat the
grill to high.
Place the chicken on the covered rack, reduce
heat to medium, and close lid. Turn about every
five minutes, until all sides are nicely browned.
When the cheese starts to ooze out in a few
places, the meat is doen. (Depending on the size
of the pieces and the overall temperature of the
grill, this should take 20-30 minutes). Remove
toothpicks and serve.
Yield: 8 servings, each 1 gram carbohydrate, a
trace of fiber, and 36 grams protein.
Dilled Chicken Salad
IVa cups cooked chicken, diced
1 large rib celery, diced
V 2 green pepper, diced
V* medium, sweet red onion, diced
3 tablespoons mayonaise
3 tablespoons sour cream
1 teaspoon dried dill weed
Combine chicken (wonderful with turkey too),
celery, pepper, and onion in bowl.
In a separate bowl, mix together mayonnaise,
sour cream, and dill. Pour the mixture over the
chicken and veggies, toss, salt to taste, and
Yield: 2 servings, each with 5 grams carbohy
drates and 1 gram fiber, for a total of 4 grams us
able carbs and 24 grams protein.
Va cup olive oil
V* cup vinegar
1 clove garlic, crushed
Va teaspoon Italian seasoning herb blend
Va teaspoon salt
’/• teaspoon pepper
4 cups fozen broccoli cuts
Whisk together olive oil, vinegar, garlic, herbs,
salt and pepper.
Don’t bother to thaw the broccoli, just put it in
a bowl and pour the olive oil mixture on top. Mix
well. Let set for several hours in the refrigerator.
Stir occasionally. Serve.
Yield: 6 servings each with 7 grams carbohy
drates, 4 grams fiber, for a total of 3 grams usable
carbs and 4 grams protein.
Chicken Waldorf Salad
1 Vi cups diced cooked chicken
Vi cup diced apple
2 big ribs celery, diced
Vi cup chopped walnuts
Vi cup mayonnaise
Combine all ingredients, mix well, and serve.
Yield: 2 servings, each with 9 grams carbohy
drates and 3 grams fiber, for a total of 6 grams
usable cartas and 40 grams protein.
Strawberry Almond Pie
Almold Crust:
Butter for pie plate
1 Vi cups almonds with skins
1 tablespoon sugar
1 Vi tablespoons Splenda low-calorie sweetener
3 tablespoons butter, softened to room temper
Preheat oven to 350 degrees. Butter a 9-inch
pie plate. Place about 6 almonds in food proces
sor and grind to dust; sprinkle the dust over the
prepared pie plate. Qrind remaining almonds
along with the sugar and Splenda but not too fine
ly it’s best to do this in short bursts.
Put the ground sugared almonds into a bowl
with soft butter and mix together with fingertips.
Broccoli Salad
When you have a sort of dough, press it into the
bottom and sides of the pie plate, using the back
of a soup spoon to make it as even as possible.
Bake crust 15 minutes it should Just be be
ginning to brown at the edge. If not, continue bak
ing a few more minutes. When crust is done, let
cool to room temperature.
Strawberry Filling
1 quart strawberries, halved
Pinch salt
1 tablespoon flour
Splenda low calorie sweetener to taste, about
%-y* cup
8 ounces cream cheese
Heavy cream as needed
V« teaspoon pure vanilla extract
In saucepan, cook strawberries with salt and
flour over medium heat, breaking them up a little
with a wooden spoon to release their Juices. Don’t
let them scorch. Cook until thickened, like jam,
about 10 minutes. Add Splenda to taste and re
move from heat. Set aside.
In a food processor, break up cream cheese
and beat until it’s smooth, adding a little cream as
needed. Mix in vanilla.
To assemble the pie, pour the cream cheese
mixture over the almond crust and spoon the
strawberries on top. Refrigerate the pie at least
one hour and up to four hours.
Per serving, carbohydrate: 9.4 gram plus 5.8
grams fiber; protein 7.9 gram, fat 32.8 grams.
ANSWER Thanks to Elisabeth Keeney for
sending in her recipe for hot pockets, which had
been requested by Margaret Qrieff, Sidman. Kee
ney writes that she and her husband tasted this
recipe when visiting the Russian Mennonite com
munity of Goessel, Ks. Keener writes that this
recipe may not be exactly what Qrieff was looking
for, but the sandwiches in a bun make a wonder
ful snack or light meal.
1 /« cup butter (no substitutes)
V* cup sugar
1 teaspoon salt
3 /« cup warm milk
1 large egg
3 cups bread flour, more if needed
1 package yeast
Keeney uses her bread machine dough cycle to
mix the dough. If you do not use a bread machine,
mix the yeast dough. Let rise, punch down, and let
rise 20 minutes. Roll out and cut into 4-inch
squares. Put V* cup of the following meat mixture
into each square. Fold edges over and seal, laet
rise IS minutes. Bake in a 350 degree oven for 15
1 pound ground beef, browned, drained
Saute the following and combine with browned
1 onion, chopped >
Vt medium head cabbage, chopped
V* cup butter
ANSWER Mrs. Philip Miller, Gettysburg, re
quested a recipe for barley soup. Thanks to Lisa
Zimmerman for sending one.
Chicken Barley Soup
2 cups cooked chicken
2 quarts chicken broth
1 cup carrots, diced
1 cup celery, diced
1 chicken bouillon cube
Basil leaves
V 2 cup barley
% cup onion, chopped
1 teaspoon salt
Vi teaspoon poultry seasoning
% teaspoon pepper
Soak barley in water for a half day. Drain. Bring
chicken broth to a boil. Add barley and remaining
vegetables and seasonings. Cook until soft.
ANSWER A faithful reader from Cumberland
County requested doughnut recipes especially the
cake type. Thanks to Lisa Zimmerman, for send
ing one.
Baked Donuts
2 heaping tablespoon yeast
2'h cups warm water
Beat together:
2 eggs
V* cup sugar
% cup margarine
2 Vfe teaspoons salt
Add yeast mixture. Add 4 cups Occident (bread
flou). Beat well with mixer. Add 4 more cups flour
with spoon into moistened. Do not overbeat.
Refrigerate overnight. Roll out dough and cut
out donut shapes. Let rise one hour. Bake at 350
degrees for 10-12 minutes. Don’t brown.
6 cups confectioners’ sugar
% cup warm water
1 cup Crisco shortening
1 teaspoon vanilla
Dash salt
Combine filling ingredients and beat well. Insert
in baked donuts.
Variation: Roll and cut out. Let rise one hour.
Push down to make a well in center. Put 1 table
spoon cherry pie filling in each. Bake at 350 de
grees for 10-12 minutes. Put icing over the top.
ANSWER Cristy Updike Trass, Interlaken,
(Turn to Page B 8)