Lancaster farming. (Lancaster, Pa., etc.) 1955-current, December 27, 2003, Image 48

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    !8-Lancaster Farming, Saturday, December 27, 2003
If you arc 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 equcst, 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
QUESTION A reader requested the recipe
for Eat ’N Park Restaurants’ famous smiley face
QUESTION Lucille Groff, Denver, requests
a recipe for Italian Wedding Soup and one for
New England Clam Chowder.
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 Don Love would like cajun and
Creole recipes.
QUESTION Marian Martin, Lebanon, wants
a recipe to make clam patties.
QUESTION John Greenaway, Jersey
Shore, is looking for a recipe to make hot dogs
and Italian hot sausage using venison.
QUESTION Sarah Lange would like a reci
pe for journey cake.
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.
ANSWER Thanks to Nancy Kramer, Leba
non, for sending the name of the company that
sells books with recipes for jar mixes. The cor
rect business name and address are CQ Prod
ucts, 507 Industrial St., Waverly, lowa 50677.
ANSWER Thanks to Marion Freeland,
Hunterdon Co., N.J., for sending this recipe for
pickled venison. She writes that it is delicious
and a nice way to preserve venison.
Pickled Venison
Cooked venison (enough to fill 1 -quart jars)
1 cup vinegar
I Vs cups water
1 Vs cups sugar
6 tablespoons mixed pickling spices
Salt to taste
Heat all ingredients until boiling. Pour over
cooked sliced or diced meat already in jars. Let
stand 24 hours before serving.
ANSWER Thanks to Josephine Matenus,
Dallas, for sending this recipe for Ruth Klinger.
Hubby’s Bread
3 cups All-Bran cereal
'U cup shortening
3 cups boiling water
1 cup lukewarm water
1 cup sugar
2 packages dry yeast
8 cups flour
2 teaspoons salt
Combine cereal, shortening, and boiling
water. Let coot tifttif lukewarm." Combine loke-
v >r*
y# * §'
warm water, sugar, and yeast and let set until
yeast is dissolved. Stir yeast mixture into cereal
mixture, add flour and salt until all is well com
bined. Let rise. Stir down and pour into three
greased loaf pns. Let rise. Bake at 425 degrees
for 15 minutes. Reduce temperature to 350 de
grees and bake 45 minutes longer.
ANSWER Mrs. Philip Miller, Gettysburg,
requested recipes for barley soup. Here are
some from Shirley Orfanella and other readers.
Barley Soup
3 A cup pearl barley
2 pounds beef soup bone
Vz cup diced celery
1 cup diced carrots
1 cup diced potatoes
Simmer barley in 2 cups water until tender.
Cook soup bone in water to cover until meat
leaves bone. Remove bone from stock. Cook
vegetables in one-quart beef stock until tender.
Cut beef into bitesized pieces, add to celery
mixture. Add barley. Add salt to taste. Simmer a
short time.
For the best flavor, use stock from country
cured hams, but not aged ones such as Smith
field, Kentucky, or Virginia.
Melt in skillet:
2 tablespoons salt pork
3 tablespoons shallots or onions
Cook onions in salt pork until translucent.
Vz cup barley
Shake the pan to coat the barley well in the
hot fat. About five minutes later, add:
1 quart hot stock from the country cured
Cook the mixture, covered, until barley is ten
der, about 30 minutes. Stir in:
3 well beaten egg yolks
1 cup cream
Heat but do not boil after add the eggs and
cream. Before serving, add or garnish with the
2 tablespoons finely chopped parsley
1 cup sauteed coarsely chopped mushrooms
To keep mushrooms white, add 2 table
spoons lemon juice.
Cream Of Artichoke Soup
Vz cup chopped green onion
2 carrots, peeled, chopped
2 ribs celery chopped
Vz cup butter, divided
1 bay leaf
Vz teaspoon thyme
Vz teaspoon oregano
4 cups chicken broth
4 ounces mushrooms, sliced
14-ounce can artichoke hearts, sliced
3 tablespoons flour
1 cup heavy cream
Using first part of butter, saute onion, carrot,
and celery in large saucepan. Add seasonings,
broth, mushrooms, and artichokes. Simmer 15
minutes. In small skillet, melt remaining butter,
stir in flour, and cook until thickened, stirring
constantly. Stir in artichoke mixture. Slowly add
cream. Cook 5 minutes.
Serve small portions on special occasions,
writes Shirley Orfanella.
Without Cookies?
(Continued from Page B 6)
Va cup cocoa
2 teaspoons baking powder
Va teaspoon salt
Vi cup unsalted butter at room temperature
% cup firmly-packed dark brown sugar
'A cup sugar
2 large eggs
1 teaspoon pure vanilla extract
'A cup milk chocolate chips
1 cup confectioner’s sugar
Combine flour, cocoa, baking powder, and salt in me
dium bowl; set aside. Cream butter until smooth in large
bowl with an electric mixer. Add the sugars and beat until
combined. Add eggs and vanilla and mix thoroughly.
Add flour mixture to egg mixture and mix until a soft
dough forms. Add chocolate chips, cover dough with
plastic wrap and chill for one hour or longer.
Preheat oven to 350 degrees. Line two baking pans
with parchment paper. Keeping dough well-chilled,
shape one tablespoon dough in ball and roll ball in con
fectioner’s sugar. Do not shake off excess sugar. Place
balls two inches apart on prepared baking pans. Bake
until cookies are puffed and cracked and are slightly firm
to the touch, 8-10 minutes. Store in airtight container up
to a week.
1 cup shelled pistachio nuts or almonds
12-ounce semisweet chocolate, chopped
8 ounces white chocolate, chopped
Mi cup dried sweetened cranberries
Microwave semisweet chocolate in a bowl, uncovered,
M fitting . c l>9SPtate fryip micro;
Barley Soup
New Years’ Entertaining
(Continued from Page B 2)
Combine '/’ cup mashed sardines, 'A cup chopped
sweet pickle, 'A teaspoon grated onion, 2 tablespoons
mayonnaise; spread on small leaf of lettuce; roll tightly
and fasten with cocktail pick.
Soften one 8-ounce package American cheese with
fork, add '/: cup chopped nuts and 12 small pickled on
ions, chopped. Mix well. Form in small balls; roll one
side in paprika; stick with a whole clove. Makes 12.
1 (8-ounce) can crescent dinner rolls
'/: pound prosciutto ham, thinly sliced
4 ounces (1 cup) crumbled feta cheese
'/: teaspoons pepper
1 tablespoon olive oil
6 tablespoons fresh basil, chopped
Heat oven to 375 degrees. Spray cookie sheets with
nonstick cooking spray. Separate dough in four rectan
gles; place on lightly floured surface. Firmly press prefo
rations to seal. Press each roll to form Bxs-inch rectan
gle. Arrange 'A of prosciutto slice over each rectangle. In
a small bowl, combine cheese, pepper, and oil; mix well.
Sprinkle mixture over prosciutto on each rectangle.
Sprinkle with basil.
Starting at short side of each rectangle, roll up; seal
long edges. With serrated knife, cut each roll into five
slices. Place cut side down on sprayed cookie sheets.
Bake at 375 degrees for 15 to 20 minutes or until golden
brown. Remove from cookie sheets. Serve warm. Makes
20 pinwheels.
2 cans Hungry Jack Buttermilk
1 cup shredded Swiss cheese (can substitute cheddar)
cup mayonnaise
3 ounces cream cheese, softened
'A cup Dijon mustard
1 envelope dry Italian dressing mix
1 tablespoon lemon juice
Vi pound shrimp, cooked and chopped, or 1 (6-ounce)
can crabmeat
Grease regular size cupcake tins. Ratten out individu
al biscuits one at a time and spread around sides and
bottom of each cupcake holder. Mix all filling ingredi
ents except seafood. Blend mixture well. Fold in seafood.
Place a heaping tablespoon of mixture into each biscuit
lined cupcake holder. Bake uncovered at 400 degrees for
12-15 minutes until golden. Serve warm. Makes 20 serv
'A cup chipped ham or finely chopped baked ham
8 ounces cream cheese
1 cup finely shredded sharp cheese
1 teaspoon minced onion
1 teaspoon Worcestershire sauce
Mix all together, shape into ball, and coat with 'A cup
(more) ham.
2 8-ounce packages cream cheese
1 tablespoon chopped green pepper
1 tablespoon season all
1 8-ounce (small can) crushed pineapple drained well
1 tablespoon minced onion
Mix with wooden spoon. Refrigerate until firm. Then
shape into ball. Garnish with parsley.
1 8-ounce package cream cheese
4 tablespoons soft butter
Vi cup sour cream
1 pound grated cheddar cheese
Beat cream cheese, butter, and sour cream until fluffy.
Add cheddar cheese. Add any desired flavorings such as
onion salt, crispy fried bacon, etc. Roll into balls or use
as a spread. Chill.
This is great holiday gift to take with you for parties.
Just include this is a basket with crackers and your holi
day hostess will thank you.
wave, stir until smooth. Melt white chocolate separately
the same way. In a small bowl, combine nuts and cran
berries, then stir half of them into semisweet chocolate.
Using a spatula, spread the mixture to about Vi inch
thickness on a large cookie sheet. Drop the white choco
late by tablespoons over the dark. With the tip of a butter
knife, swirl the chocolates together to create a marbled ef
fect. Sprinkle on the rest of the nuts and berries. Refriger
ate for about one hour until firm, then break into piece.
Store up to a month.
.. Makes, X j>pujj4s. .......
Frances Homa
Frances Homa
Marcia Fchl
Marcia Fehl
Ashley Bird
Centre County Dairy
Ashley Bird
Centre County Dairy