88-Lancastcr Farming, Saturday, April 26,1986 H Cook’s Question Comer if you are looking for a recipe but can't seem to find it anywhere, send your recipe* request to Cook's Question Corner, care of Lancaster Farming, P.O. Box 366, Lititz, Pa. 17543. There’s no need to send a SASE. If we receive an answer to your question, we will publish it as soon as possible. Answers to recipe requests should be sent to the same address. QUESTION - B.L. of Kmtuersville, would like a recipe for homemade cream of mushroom soup. QUESTION - Gail M. Crouse, Stevens, would like a recipe for creamy cole slaw. QUESTION - Hattie Diehl, Mifflmburg, would like a recipe for making homemade soap using wood ashes. QUESTION - Joan Young, Lititz, would like a French bread pizza recipe. QUESTION ■ Wanda Brookhart, Liverpool, would like a recipe to can apple juice and/or frozen apple concentrate. ANSWER - Sandra Caporuscio, Martmsburg, requested a recipe for baked corn pudding. Thanks go to Mrs. Paul Snader, Parkesburg, for the following recipe. Grind 1 cup dried corn in blender or food chopper until quite fine. Add 2 cups hot milk and let stand an hour or longer. Add 1 cup milk 2 tablespoons sugar 2 well beaten eggs Mix ingredients thoroughly. Bake in buttered casserole 50 to 60 minutes at 350° F. Serves 6 to 8. ANSWER - Mrs. Belinda Myers, Dallastown, asked for a recipe for white black walnut fudge Thanks go to Arlene Clemmer, Harleysville, for the following recipe. Katie’s White Fudge 11-pound box V* cup butter confectioner's sugar Pinch of salt 1 tablespoon molasses 1 small can evaporated (or corn syrup) milk Cook together for 8 minutes, then add 1 jar marshmallow cream 1 teaspoon vanilla IV2 cups chopped walnuts Pour into pan and cool ANSWER - Dorothy Riesterer, New Providence, shares the following recipe for Ranger Macaroons. Ranger Macaroons 1 cup butter or 1 cup packed light margarine brown sugar 1 cup white sugar 2 eggs 1 teaspoon vanilla 2 cups sifted all-purpose 1 teaspoon baking powder flour 1 teaspoon salt 2 cups corn flakes 2 cups raw quick 1 cup coconut cooking oatmeal 1 cup chopped pecans Cream butter, Add sugars gradually. Cream well. Add eggs. Beat well after each addition. Add vanilla. Blend. Sift flour, baking powder, soda and salt together. Combine all dry ingredients. Add to creamed mixture. Blend well. Shape into balls about 3 /« inches in diameter. Place on greased cookie sheets. Bake at 375° F. for 12 to 14 minutes. Makes about 6 dozen. Baked Dried Corn 2 tablespoons melted butter 1 teaspoon salt ANSWER - Anne Nolt, Bowmansville, asked for a recipe for homecanned fruit pie fillings. Thanks go to Barbara Peachey, McAlisterville, for the recipe below. Fruit Pie Filling V* cup sugar Vz cup water V* teaspoon salt 1 teaspoon lemon juice V* cup clearjel Vz cup water Vz cup light corn syrup 3 cups fruit Heat and stir sugar, water, salt and lemon juice to boiling point. Remove from heat. Make a paste of clearjel and the Vz cup water. Stir paste into heated mixture and bring to a boil. Remove from heat. Mixture will be very thick. Add the corn syrup and scant 3 cups fresh fruit. When using raisins or other dried fruit, cook to almost soft before measuring. When using other cherries, add V* teaspoon red food color; when using apples, add a dash of cinnamon if desired. Makes 1 quart filling. Put in jars, seal with jar lids and process 20 minutes in boiling water bath method. NOTE: after this filling is canned for several months, it may appear watery and whiteish. This means the liquid is dividing from the starch and is nothing to worry about. When opening a jar, stir a little and after baked in pie or heated, it will turn out clear and fresh. (Continued from Page B 6) TACOSALAD Dressing; 1 cup dairy sour cream Vi cup chunky taco salsa, mild or hot 1 tablespoon sliced green onion Salad: 1 pound lean ground beef M> cup copped onion 115%-ounce can red kidney beans, drained 1 IV4-ounce package taco seasoning mix j||| @ MACHINERY SALE Products Corporation u 5 Horse Pi Air Compr MODEL Y 5 J 1,070 9 Models To Choose Froi • 24” Buss Model 4LIO H.P. Head, 1% Var. Feed Wedge Bed $6,500 • 12”-16” Swing Arm Cut Off Saw w/4’ Table On Base $750 • Packs 12”x4” Planer, 3 H.P., 230 V, Single Phase $1,425 • Lincoln Welder R 35-325 Mig Complete $1,250 • Chicago Hand Brake, B’, 18 Ga $2,075 • L Power 12” Jointer, 3 H.P $1,195 • Delta Sawbuck, Like New $479 • Powermatic 6448 Belt, 12” Disc, l¥t H.P. Sander $650 • Delta 24” Scroll Saw, Variable Speed $450 • 14” Boice Crane Radial Arm Saw w/Hyd. Motor $1,950 • 20” Jet Planer, 3 H.P., 1 Phase $2,361 • 10” Jet Table Saw w/o Motor $895 • 20” Delta Wood Band Saw, 2 H.P., New $1,950 • Delta Heavy Duty Wood Lathe, New $1,399 • Delta Unisaw, 3 HP 1 Phase or 5 HP 3 Phase, New $1,750 • 20” Delta Planer, Variable Speed Feed, 7% H.P., New $3,995 • V4”-10’Niagra Mechanical Shears $12,500 • 13%”x4’ Radial Drill Press, 5 MT., Like New $13,500 • Clausing 13”x40” Lathe w/Accessories $4,950 A BLUE BALL MACHINE WORKS V INDUSTRIAL EQUIPMENT & SUPPLIES Mon., lues., Wed., Fri. 7:30-5:00; Thurs.7:3o-9:00; Sat. 7:30-11:30 Salat! Recipes 1 cup water 2 quarts chilled, tom romaine lettuce or salad greens 1 large avocado, peeled and sliced 3 to 4 tomatoes, quartered cup sliced pitted ripe olives 2 cups (8 ounces) shredded Cheddar cheese 2 cups slightly broken tortilla chips For dressing, combine dressing ingredients; cover and chill to blend flavors. For salad, brown beef with onion, drain off drip pings. Add kidney beans, taco MACHINERY SALE SPECIALS Established 1884 Blue Ball, PA 17506-0218 P.O. Box 218 (717) 354-1478 seasoning mix and water. Covet and simmer 10 minutes. Drain and chill thoroughly. To assemble salad, toss chilled meat mixture with lettuce, avocado, tomatoes, olives and cheese. Just before serving, sprinkle tortilla chips over aU. Pass dressing. American Dairy Association NUTTY SALAD Topping: M> cup sliced almonds 4 teaspoons sugar Dressing: 2 tablespoons wine vinegar 1 tablespoon lemon juice V 4 teaspoon salt 1 tablespoon sugar Va cup salad oil Dash of tabasco sauce Salad ingredients 1 head romaine Vz head butterhead lettuce Vz cup thin-sliced celery Vz cup fresh bean sprouts 1 green onion, chopped fine 2 tablespoons chopped parsley 1 small can mandarin oranges drained Place sugar in a heavy skillet over medium heat. Stir well just until it turns honey color (don’t let it brown). Remove from heat, adc almonds, and stir until they are coated. Spoon onto a greased pan. Cool and break apart. Combine all the dressing ingredients in a jai and blend. Tear lettuce into bite-sized pieces. Combine in a salad bowl with celery, bean sprouts, green onion and the mandarin orange slices. Toss with dressing and add parsley. Before serving, sprinkle on the glazed nuts.
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