88-Lancast«r Farming, Saturday, September 20, J 986
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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 - Gail Redheffer Stull, Willow Street, would
like to know how to cook fresh mushrooms so they retain
their natural color. She says she has tried cooking them in
iron, aluminum and enamel pans, but each time they have
turned brown or grey.
QUESTION - Grace Ikeler, Bloomsburg, would like a
recipe for old fashioned apple butter boiled on the stove
and another recipe for apple butter.
QUESTION - Annette Meyer, Bethel, would like to know
how to make cereals that resemble "Rice Knspies,” Corn
Flakes,” and “Cheenos.” She also writes: "In Laura Ingalls
Wilder's book she mentions the apples and onions that
Almonzo liked so well as a boy. I would love to have an idea
of what or how to prepare this. It sounds delicious."
QUESTION - Connie Kreider, Manheim, would like a
recipe for Danish similar to the kind served by Mc-
Donald’s
ANSWER - Bob Stiffler, Virginia Beach, Va., requested a
recipe for homemade noodles. Thanks go to Nancy
Kramer, Newmanstown, for the following noodle recipe
and to all others who shared similar recipes
Pennsylvania Dutch Noodles
12 eggs
1 teaspoon salt
9 cups unsifted flour
A few drops yellow food coloring, optional
Break eggs into bowl, add salt and food coloring, if
desired. Beat eggs, making sure they are well mixed. In
large bowl, put 7 cups flour. Add eggs and mix by hand
with wooden spoon. When well mixed, work in more flour
with your hands. Knead dough as you would for bread. The
dough should be dry. When all the flour is worked in,
divide into pieces and roll thin on lightly floured board. Lay
rolled dough on cloths until partly dried. Turn dough
occasionally so it dries on both sides. When dry roll two
sheets of dough together to form a cylinder. With sharp
knife cut strips of desired noodle width along length of
cylinder. Shake apart and lay to dry completely on cloths,
turning several times. To save noodles for later, store in
paper bags. Never store in plastic bags, which retain
moisture. Makes about 3 pounds of noodles.
ANSWER - Janet Rohrbaugh, Halifax, requested a
tapioca pudding recipe that uses small pearl tapioca
Thanks go to Alverna Martin, Wellsboro, who provided a
recipe for cream pudding and for fruit.
BUCK CHAMPIONSHIP
PULL OFF
SATURDAY, SEPTEMBER 27th
Featuring...
THE TOP 8 POINTS LEADERS COMPETING
IN 9 CLASSES OF SUPER STOCK,
MODIFIED TRACTORS, MINI-TRACTORS
AND 4-WHEEL DRIVE TRUCKS
DON'T MISS THE LAST PULL
OF THE 1986 SEASON
TICKETS ON SALE Loc: 10 Miles south of
AT THE GATE Lancaster on Rt. 272
SEE YOU AT THE BUCK
Baby Pearl Tapioca For Cream Tapioca
Vz cup tapioca
1 quart boiling milk
Pinch of salt
1 egg yolk
Vz cup sugar
Flavoring, as desired
1 egg white
Put tapioca into milk and bring to a boil again. Turn off
heat, stir occasionally to keep from sticking together until
clear. Then add egg yolk and sugar. Cook about 5 minutes.
Add flavoring. When cool, whip egg white and mix in. Note:
Use a heavy pan, it holds the heat longer.
Vz cup tapioca
4to4'/2 cups water
1 cup sugar
1 3-ounce box gelatin
Pinch of salt
Whipping cream (optional)
Fruit
Mix water, salt and tapioca in a heavy saucepan. Cook,
stirring until it boils. Simmer 45 minutes or until tapioca is
clear. Remove from heat. Add gelatin, sugar and fruit of
your choice. Cool and add desired amount of whipped
cream.
Note: Use leftover fruit juices that sometimes ac
cumulate in the refrigerator. Mix all together. If there is a
little fruit in the juice, so much better. Cook the tapioca in
this juice, cool and add whipped cream.
Now's The Time For These
Harvest Time Values...
PULLS
START AT
7:00 P.M.
ADMISSION
Adults - $B.OO
Ages 6-12 $2,50
5 & Under-FREE
Baby Pear Tapioca For Fruit
7IMMERMAN
AglWith Exclusive
\P Zimmerman
ijp \ MPaCCU-TRAK
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HOURS Mon thru
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WEAVERS
£
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RDM EOX 41M. FLEETWOOD. PA 1N22 iM \ QAA Tftßi
(on mow mao Item Fleetwood l» Topion) s•*»/ MR* I PO I
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Apple Recipes
(Continued from Page B 6)
CARAMEL PECAN APPLE PIE
12-crust pie crust, unbaked
6 cups sliced, peeled apples
% cup sugar
2 tablespoons flour
Vi teaspoon salt
2 tablespoons butter
Glaze:
% cup caramel ice cream topping
2 teaspoons chopped pecans
Prepare pie crust. Heat oven to
425°F.
In a large bowl, combine apples,
sugar, flour and salt; toss lightly.
Spoon apple mixture into pie crust
lined pan. Dot with butter. Top
with second crust and flute; c
slits in several places. Bake
425°F. for 35 to 45 minutes or until
apples are tender. Immediately
drizzle with caramel topping.
Sprinkle with nuts. Makes 8 ser
vings.
Tip: Cover edge of pie crust with
strip of aluminum foil during last
10 to 15 minutes of baking if
necessary to prevent excessive
browning.
(Turn to Page B 13)
WAGON
GEARS
A
ERSATILE
NOMICAL
EVATOR
for
Bales &
Ear Corn