88-Lancaster Farming, Saturday, December 13, 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.
An vers to recipe requests should be sent to the same
address. You may also e-mail questions and answers to
LGOOD.EPH@LNPNEWS.COM
QUESTION A Lititz reader wants a recipe
for mozzarella cheese sticks, the kind that are
breaded and deep-fried.
QUESTION A York reader would like a rec
ipe for bishop hats, a kind of cookie containing
pecans and shaped like a hat.
QUESTION Elaine England, Rising Sun,
Md., is looking for the quick bread recipe for
breakfast bread which was on the back of rai
sin boxes about 15-20 years ago. She thinks it
was on Acme brand raisin boxes. The bread
contains cornflakes, orange juice, orange zest,
and of course, raisins.
QUESTION Paul Earnest of Latrobe re
quests a recipe for carrot and raisin salad,
which he often eats at Bird-in-Hand when visit
ing Lancaster County.
QUESTION Kay Wildasin, Seven Valleys,
wants a fruit cake recipe in which all the fruit is
cooked, cooled, and then added to the batter.
QUESTION Don Love would like cajun and
Creole recipes.
QUESTION Sarah Lange would like a reci
pe for journey cake.
QUESTION A Smithsburg reader is looking
for a recipe to make an English muffin type
bread with lots of nooks and crannies.
QUESTION Marian Martin, Lebanon, wants
a recipe to make clam patties.
QUESTION Mrs. Gross, Dillsburg, requests a
recipe for funny cake that consists of a crust
with chocolate on the bottom and batter on
top of the chocolate. Mrs. Gross had tasted it
at Kutztown.
QUESTION John Greenaway, Jersey
Shore, is looking for a recipe to make hot dogs
and Italian hot sausage using venison.
QUESTION Leßoy Serventi is looking for
recipes to pickle tongue and heart.
QUESTION A reader would like instruc
tions 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 L. Z., Manheim, is searching
for a casserole recipe called Straw Stacks,
which is eaten with tortilla chips. She writes
that this recipe is different than Hay Stacks or
Mexican Hats.
QUESTION - Cristy Updike Trass, Interla
ken, N.Y., is searching for recipes for amaretto
chocolate fudge and cherry vanilla fudge. She
believes the cherry vanilla fudge contains mar
aschino cherries and walnuts.
QUESTION Jacqueiine-Robert Daniel had
a recipe for a chicken coating that included
wheat germ, Romano cheese, and spices. Does
anyone have the recipe to share?
ANSWER Patricia Harden, Trappe, Md.,
wanted a recipe for chow chow that tastes like
that served at Shady Grove Restaurant. Thelma
Landis of Ephrata writes that she has never
been to Shady Grove restaurant, but notes that
if the following recipe she sent is not better
than the restaurant’s, write to her for more ex
planation.
Chow Chow
1 quart red kidney beans
1 quart sweet pickles
1 quart watermelon rind
1 quart celery
1 quart cauliflower
1 pint onion (or 2 tablespoons onion flakes)
1 quart yellow string beans
1 quart red sweet pepper
1 quart carrots
1 quart Jerusalem artichokes (not California
type artichokes)
As available, can each vegetable separately
as follows: Cut into small pieces. Cook until al
most soft and drain water. Cook in solution of
one part vinegar and one part water.
When ready to make the chow chow: Add
vegetables to large canner kettle. Add one
spoon celery seed in spice bag, V* teaspoon
turmeric, 2 tablespoons of Mrs. Wages sweet
pickle mix, and 1 teaspoon salt. Cook and mix
for several minutes. Can and seal in hot jars
with hot lids in boiling water bath. (Do not cold
pack.) Let stand for one week before using.
Thelma uses white vinegar for white vege
tables.
ANSWER Charles Dodson wanted a recipe
for parched or toasted corn. Frances Homa of
Alpha, N.J. submitted this one:
Toasted Corn
Cut fresh corn from cob and spread Vz inch
deep in pans lined with absorbent paper.
Dry in a 250-degree oven for two days,
stirring several times. Put into a cloth sack, fill
ing not more than half full. Keep in a warm
place for three days, turning occasionally. Store
in fruit jar in a dry place.
To serve: Soak overnight in water, salt to
taste, and simmer for one hour. Add butter and
cream.
One cup of dried corn makes six serving of
cooked corn.
ANSWER Lillian wanted a recipe for
friendship cake starter and for the cake that is
made with the starter. Thanks to Barbara Muir-
Darby, for sending the following recipes.
Sourdough Starter
2 cups flour
1 teaspoon salt
3 tablespoons sugar
2 cups warm water
1 envelope active dry yeast
In a large bowl, mix flour, sugar, yeast, and
salt. Gradually stir in the water; beat or whisk
until smooth. Cover with a towel; set in a warm
draft-free place. Stir 2 or 3 times a day for
about 3 days or until starter is bubbly and pro
duces a yeasty aroma. Transfer to a large bowl,
large jar, or plastic container. Cover partially
(tilt lid or punchholes in plastic); refrigerate.
Makes about 1 Vz to 2 cups starter.
Friendship Cake
(Makes 3 Bundt cakes)
Mix together:
1 Vi cups starter
2Vz cups sugar
28-ounce can sliced peaches and juice
Stir together and cover. Stir every day. Do
not refrigerate. On the 10th day add the follow
ing:
2 cups sugar
28-ounces chunky pineapple and juice
Stir every day. On the 20th day add the fol
lowing:
2 cups sugar
28-ounces fruit cocktail and juice
1 small jar marachino cherries and juice
Stir every day. On the 30th day: Drain and
save juice from fruit. Divide fruit into three
equal parts. Divide juice into five (IV2 cups
each) portions, place into five containers and
give to friends. Starter should be used within
five days. None of this recipe should be refrig
erated.
For each cake, combine:
1 yellow cake mix
% cup oil
4 eggs
1 small box vanilla instant pudding
Va of the fruit mixture
Vz cup nuts (optional)
Mix first four ingredients by hand. Add fruit
and nuts. Bake in a greased and floured bundt
pan at 350 degrees for 50-60 minutes. Cool 10
minutes before turning out of pan. Dust with
confectioners’ sugar.
Amish Cinnamon Bread
1 % cups starter dough
1 teaspoon baking powder
1 cup vegetable oil
4 eggs
1 cup sugar
1 box instant vanilla pudding
2 cups flour
1 cup raisins (optional)
2 tablespoons cinnamon
1 cup nuts (optional)
1 teaspoon baking soda
Blend above ingredients. Stir well. Pour into
two greased and sugared pans or a Bundt pan.
Bake at 350 for 1 hour.
Sourdough Pancakes
1 cup flour
1 Va cups sourdough starter
3 tablespoons sugar
1 /j cup milk
1 teaspoon salt
1 egg slightly beaten
Va teaspoon baking soda
3 tablespoons cooking oil
Preheat griddle to 375 or until water drops
skitter on surface. Combine dry ingredients in
large bowl. Stir well to blend. Add remaining in
gredients. Mix well. Batter may be slightly
lumpy. Grease hot griddle as needed. Pour
about V* cup batter onto griddle. Cook until
edges are dry, then turn and cook other side.
Makes 12 large pancakes.
Frances Homa recommends the following
honey starter recipe for people who exclude
processed sugar from their diets. She also sub
mitted the quick overnight starter and cake
recipes that follow.
Friendship Honey Starter
1 package dry yeast
2Vz cups warm water
2 tablespoons honey
2Vb cups all-purpose flour
Combine the yeast, water, honey, and flour in
a two-quart glass mixing bowl. Cover with
cheese cloth and place in a warm place (about
85 degrees Fahrenheit) to ferment. In two or
three days sourdough will be ready to use. Use,
or store in a clean plastic container with a fit
ted cover in refrigerator until needed. Be sure a
hole is punched in container lid to allow gases
to escape. If a clear liquid forms on top of mix
ture, stir down when ready to use.
Replenish at least once a week with equal
portions of warm water and ali-purpose flour.
Quick Overnight Starter
1 package plus one tablespoon dry yeast
4 cups lukewarm water
4 cups all-purpose flour
Dissolve yeast in a small amount of luke
warm water. Stir flour in remaining water and
add yeast mixture. Stir well and cover. Let mix
ture stand in a warm, draft-free place, about 85
degrees Fahrenheit for at least six hours. Start
er is now ready to be mixed with other ingredi
ents for your favorite sourdough recipe.
Sourdough Raisin-Carrot Cake
1 cup all-purpose flour
1 teaspoon baking soda
Vz teaspoon salt
V 2 teaspoon baking soda
1 /2 teaspoon ground cinnamon
4 eggs, separated
Vz cup light brown sugar, firmly packed
Vz cup cooking oil
Vz cup sourdough starter
1 cup coarsely grated raw carrots
Vz cup seedless raisins
2 tablespoons grated lemon peel
Combine flour, baking powder, salt, baking
soda, and cinnamon. Set aside. Beat egg whites
in small mixing bowl until soft peaks form. Set
aside, in a large bowl combine sugar, oil, egg
yolks, and sourdough starter. Mix in carrots,
raisins, and lemon peel. Blend in dry ingredi
ents. Fold in beaten egg whites. Turn batter
into a well-greased and lightly floured two
quart ring mold or loaf pans. Bake at 350 de
grees Fahrenheit for 30 minutes or until done.
Cool in pan on wire rack for 10 minutes. Turn
out onto rack to finish cooling. Makes one cake.
ANSWER A Lititz reader was looking for
cookie recipes and hors d’ourves to serve dur
ing the holidays. Vera Jane Newswanger of
fered the following recipe for chicken nut puffs,
noting that they are not sweet, sticky, or drip
py, and that her family loves them.
Chicken Nut Puffs
1 Vi cups finely chopped, cooked chicken
Vs cup chopped almonds
1 cup chicken broth
Vz cup vegetable oil
2 teaspoons Worcestershire sauce
1 tablespoon dried parsley flakes
1 teaspoon seasoned salt
Vz to 1 teaspoon celery seed
Vs teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs
Combine the chicken and almonds and set
aside. In a large saucepan, combine the next
seven ingredients and bring to a boil. Add flour
all at once and stir until a smooth ball forms.
Remove from the heat and let stand for five
minutes. Add eggs one at a time, beating well
after each, until smooth. Stir in the chicken and
almonds. Drop by heaping teaspoonfuls onto
greased baking sheets. Bake at 450 degrees
Fahrenheit for 12-14 minutes or until golden
brown. Serve warm. Yields about six dozen.