88-Lancaster Farming, Saturday, September 6,1986
S~ :' ; l Cook's
Question
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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 - Connie Kreider, Manheim, would like a
recipe for damsh similar to the kind served by McDonald’s.
QUESTION - WJ. Coddmgton, Rahway, N J., would like
to know how to prepare a refrigerator pie using 1 box
lemon-flavored gelatin, 1 can evaporated milk and vanilla
wafers or graham cracker dust for the pie crust. She needs
a complete list of ingredients and the amount of each
needed.
QUESTION - Mary Lapp, Newburg, would like a recipe
for cream cheese.
QUESTION - Mrs. Gmny B. Atkinson, Bridgeton, N.J.,
would like a recipe for biscuits like those sold by Kentucky
Fried Chicken.
QUESTION - Mrs. Randolph Foltz, Edinburg, Va., would
like a recipe for dough cake. The dough is allowed to sit
overnight, then in the morning is pulled from the dough
ball and stretched out. The dough is fried in grease. It
puffs up and is eaten with eggs or butter and jelly.
QUESTION - Mrs. Delores Buhite, Reynoldsville, would
like a recipe for blackberries wrapped in dough, sealed
tight and dropped in boiling water. She needs the recipe
for the dough and how long to cook it.
QUESTION - Beverly Reiner, Pitman, would like a recipe
for Chicken Monterey using deboned chicken breasts with
a type of barbecue sauce.
ANSWER - Mrs. Leo Barsmca, Neshamc Station, N.J.,
requested recipes for zucchini cookies. A search through
Lancaster Farming’s recipe files unearthed the lemon
zucchini cookie recipe from Becky Lunkanheimer of New
York, and the drop cookie recipe from Mrs. Ray P.
Reinecker of York Springs.
2 cups flour
1 teaspoon baking powder
l A teaspoon salt
V * cup butter
V* cup sugar
1 egg, beaten
1 teaspoon grated lemon rind
1 cup shredded zucchini
1 cup chopped nuts
Mix ingredients in order given. Bake at 375° F. for 15 to
20 minutes Cover with lemon glaze
1 cup sugar
VA tablespoons lemon juice
Zucchini Drop Cookies
1 cup zucchini, peeled and grated
1 teaspoon soda
V 2 cup shortening
2 cups flour
V 2 teaspoon cloves
V 2 teaspoon salt
1 cup chopped nuts
1 cup sugar
legg
1 teaspoon cinnamon
*/> teaspoon nutmeg
Beat zucchini, soda, sugar and shortening well. Add egg
and beat well. Add sifted flour and spices. Add nuts and
raisins. Drop on greased cookie sheet. Bake at 375° F. for
12 to 15 minutes.
ANSWER - Connie Kreider, Manheim, and Mrs. Gmny B
Atkinson, Bridgeton, N.J., requested a recipe for granola
bars. Below are two from Lancaster Farming’s recipe files.
The first was sent by Marcella Barkman, Breezewood
Vz cup butter or margarine, softened
Vz cup sugar
V* cup molasses
legg
1 teaspoon vanilla
V* cup unsifted all-purpose flour
1 teaspoon baking powder
V* teaspoon each baking soda and salt
1 Vz teaspoons cinnamon
IVz cups natural or granola cereal
Vz cup each chopped dates and nuts
Lemon Zucchini Cookies
Lemon Glaze
Granola Bars
Cream butter. Beat in next 4 ingredients. Mix together
remaining ingredients. Stir into butter mixture, mixing
well. Spread in greased 9-mch square pan. Bake in 350°F.
oven for 20 to 25 minutes. Cool, cut into bars. Makes 36
IVz-mch bars
Easy Granola Bars
1 cup crunchy peanut butter
2 beaten eggs
4 tablespoons honey
Mix in pan over low heat. When slightly warmed, add:
2 Vi cups oatmeal
IVz cups mixture of sunflower seeds, raisins and
chocolate chips
Pat into BxB-mch greased pan. Refrigerate.
Note: Oatmeal is important, but other ingredients can
be substituted.
ANSWER - W.J. Coddmgton, Rahway, N.J., requested a
recipe for Concord Grape Skin Pie. Thanks go to Mrs.
Phyllis Baldner, St. Thomas, for the following recipe, and
to all others who shared their Grape Pie recipes.
Grape Pie
s ‘/a cups Concord grapes
IVi cups sugar
V« to Vi cup flour
I V* teaspoons lemon juice
1 Vi tablespoons butter
Heat oven to 425° F. Remove and save skins from
grapes. Put pulp into pan without water and bring to a
rolling boil. While hot, rub through strainer to remove
seeds. Mix strained pulp with skins. Mix sugar and flour
lightly through grapes. Sprinkle with lemon juice. Pour
grapes into pie crust. Dot with butter. Cover with top crust
or crumbs. Bake 35 to 45 minutes or until lightly browned
and juice begins to bubble through.
ANSWER - Katherine Van Ness, Wana que, N.J.,
requested a recipe for old fashioned molasses cake.
Thanks go to Hilda M. Blatt, Jonestown, for sharing the
following recipe.
Vz cup shortening
1 cup light brown sugar
legg
1 cup molasses
1 cup sour milk
2Vi cups flour
Vz teaspoon cream of tartar
1 teaspoon soda
Cream shortening and sugar; add egg and beat. Add dry
ingredients, then molasses and sour milk. Put in 9x13-mch
greased pan. Bake at 350° F. for 25 to 30 minutes Cool 5
to 10 minutes When baked, put topping on warm cake
Place under broiler until it bubbles.
Topping;
6 tablespoons melted butter
10 tablespoons milk
1 cup light brown sugar
Vz or 1 cup chopped nuts
1 cup coconut
ANSWER - R.K. from Mattawana, requested a recipe for
Poor Man's Oysters. Thanks go to Maryanne Noll of Willow
Street who shared her Mock Oysters recipe
Mock Oysters
1 egg, separated
2 ears corn
1 tablespoon flour
1 tablespoon butter
1 teaspoon salt
Pepper to taste
Grate corn. Add flour, soft butter, salt and pepper. Mix
well. Add egg yolk. Beat egg white until stiff, fold into corn
mixture. Drop batter by teaspoonfuls into hot fat in frypan.
Fry until lightly browned on all sides. Makes 4 servings.
BACK TO SCHOOL
QUIZ
Who is your CASE IH dealer for
Southern Lancaster County?
What can you buy for $3900? -
A. New Idea 329 two row
narrow super shelter in
excellent condition.
B. Case 1816 B Uniloader re
conditioned with 48” bucket
C. Case 1737 Uniloader
reconditioned
D. AC 1600 Backhoe ■ old
but digs
E. Any of the above
See Answers Below
3 S| J9MSUV pajJOQ Z
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OdBSdd3H TV I
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Molasses Cake
Brownbag Recipes
(Continued from Page B 6)
PEANUT BUTTER
CRISP STICKS
1 cup oats, quick or old fashioned
1% cups all-purpose flour
2 tablespoons sugar
l /2 teaspoon baking soda
6 tablespoons unsalted butter
3 A cup buttermilk or sour milk
Vs cup peanut butter
Chopped peanuts, raisins, toasted
coconut, shredded carrots
Whirl oats in blender or
processor until powdered; pour
into bowl and stir in remaining dry
ingredients. Cut in butter until
mixture resembles fine crumbs.
Add buttermilk and stir with a *
until combined. Knead 4 to 5 1
Sprinkle 2 cookie sheets with
roll half of dough out on eac. iu
form a 13 by s'/2-inch rectangle.
Prick with a fork; bake in
preheated 350°F. oven 18 to 20
minutes until edges are light
brown. Remove from oven; let
stand a few minutes. Spread with
peanut butter; sprinkle with
desired toppings. Cut into 5M> by 1-
inch sticks, while warm. When
cool, pack in sandwich bags.
Makes 30 sticks.
Ship Tomato
Juice Separation
YORK - Do you find it disap
pointing to spend the day cooking
and squeezing tomatoes for tomato
juice only to find after the chore is
done the juice is separated. It’s not
spoiled, but it doesn’t look very
nice. There’s a secret to making
tomato juice that doesn’t separate.
It involves speed and technique.
Tomatoes contain pectin which
makes the tomato juice have body
and thick texture. When tomatoes
are cut, crushed or bruised, and
exposed to air, enzymes in the
tomatoes are activated. If cut
tomatoes are allowed to stand
around exposed to air and are
heated slowly, the enzymes
destroy the pectin causing tomato
solids to separate from the liquid.
This happens in both canned
tomatoes and tomato juices.
Here’s the secret method:
Quickly cut about 1 pound of firm
ripe tomatoes into quarters
directly into the pot. Crush them
and heat quickly to boiling. Con
tinue to slowly add freshly cut
pieces to the boiling, crushed
tomatoes. Crush new pieces im
mediately after adding, making
sure the mixture continues to boil
constantly. Simmer about 5
minutes after all pieces have been
added. Put tomatoes thru sieve or
food mill to remove seeds and
skins. Reheat juice to boiling,
before putting into jars. Process
tomato juice in boiling water bath
35 minutes for quarts and pints.
When working with whole
tomatoes, don’t have large
amounts of tomatoes peeled and
cut standing around waiting.
Work only with the amount you
can process in a canner load at one
time.
Managing your canning chores
in this way will make for a less
boring day and much better
quality canned goods.
COAL FOR SALE
Good Quality Anthracite,
in the Pottsvilie area.
ALL SIZES
Stove, Nut, Pea, Buck, Rice& Barley
Low Prices, Delivered in Trailer load
lots.
Call: R. Sorin & Co. Inc.
717-462-0979
or 717-462-2946