Famiai, Saturday, February.7,l6B7.'
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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 - Mrs. W. Eugene Larrick, Winchester, Va.,
would like recipes for pepper slaw, chow chow and shoofly
pie.
QUESTION - Mrs. Melvin Cranston, Fredoma, N.Y.,
would like recipes using goat milk, especially goat milk
fudge.
QUESTION - Mrs. Ruth Davies, Gettysburg, would like a
recipe for steamed dumplings in boiling water.
QUESTION - Mrs. Edwin Rissler, New Enterprise, would
like to know how to make cheese with rennett tablets that
is good enough for guests. She adds, "When you cure it
two weeks in the refrigerator, what do you wrap it with?”
QUESTION - Marian Guyaux, McDonald, would like
recipes for Belgian waffles and for tomato pie.
QUESTION - Darlene Kates, Mauncetown, N.J., would
like a recipe for arrowroot cookies like Nabisco makes for
little children.
QUESTION - Mrs. Clyde Utt, Kempton, would like a
recipe for homemade steak sauce using pizza sauce
QUESTION - Betty Biehl, Allentown, requested a recipe
for beef vegetable pie. Thanks go to Mrs. Eva Southard,
Glen Rock, for sharing the following recipe.
Beef Vegetable Pie
IV2 pounds lean beef
2 tablespoons shortening
Boiling water
IV2 teaspoons salt
Vt teaspoon pepper
4 raw potatoes
5 raw carrots
2 large onions
V* cup flour
Pie pastry for 1-crust pie
Preheat oven to 425° F. Have a I'/2-quart baking dish
ready.
Wipe the meat with a clean damp cloth. Cut into Vi-inch
cubes, brown on all sides in shortening. Add enough
boiling water just to cover meat. Add salt and pepper,
cover and simmer about 40 minutes. Wash, peel and
quarter the potatoes and carrots. Peel and slice the
onions. Add vegetables to the meat and simmer until
tender Mix Vz cup cold water with the flour to make a
smooth paste. Stir into the simmering liquid and stir 1 or 2
minutes. Pour the meat and vegetables and their gravy
into the baking dish. Cover with parsley rolled Vi-inch
thick. Crimp edges and cut a few dashes in the top to
permit steam to escape. Bake 15 minutes or until golden
brown.
Pie Dough
1 Vz cups sifted all-purpose flour
Vz teaspoon salt
Vz cup shortening
3 tablespoons water
Sift flour before measuring Combine flour and salt in a
mixing bowl With a pastry blender or two knives, cut in
shortening until fairly coarse. Sprinkle with water, a
tablespoonful at a time. Toss with fork. Work dough into
a firm ball with your hands. Roll on floured surface to size
to fit baking dish.
ANSWER - Charles Dively, Spring Run, requested a
recipe for homemade ice cream Thanks go to Cindy
Hoffman, Richfield, for the following recipe.
Cindy’s Homemade Ice Cream
(For 6-quart freezer)
6 eggs, beaten
2 Vz cups sugar
1 package instant pudding (optional)
1 to 1 Vz quart cream
Milk to fill can to 6 inches from top
Crank happily until creamy!
ANSWER - Mrs. Richard Wells, Waymart, requested a
recipe for no-bake cheesecake. Thanks go Elizabeth
Riehl, Leola, and Fran Westfall, Spring Grove, tor the
following recipes. Thanks also to all others who shared no
bake cheese cake recipes
No Bake Cheese Cake
6 tablespoons melted butter
2 cups graham cracker crumbs
Melt the butter, mix with crumbs and put in a pan
2 tablespoons plain gelatin
Cook’s
Question
Comer
4 eggs, separated
2 cups milk
2 tablespoons lemon juice
8 ounces cream cheese
Vz cup dry milk
Vz cup water
Let the gelatin, sugar or honey, egg yolks and milk set a
few minutes before slowly cooking the mixture until it
thickens. Soften cream cheese and add the lemon juice.
Stir. Combine gelatin mixture and cream cheese. Let cool.
Beat egg whites and add l A cup honey. Add this to
gelatin mixture when cool. Beat the dry milk and water,
then fold everything together and pour over graham
cracker crumbs.
Note: I don’t like my desserts rich, so if you prefer a
sweeter dessert, add more sugar. And, 2 cups whipped
cream can be used instead of the dry milk and water.
Cherry O. Cream Cheese Pie
1 9-mch crumb crust OR 1 9-mch baked pastry shell
1 8-ounce package cream cheese
l'/3 cups (15-ounce can) sweetened condensed milk
Vi cup lemon ,uice
1 teaspoon vanilla extract
11-pound 6-ounce can prepared cherry pie filling.
Let cream cheese soften to room temperature. Beat
until fluffy. Gradually add condensed milk while mixing;
stir until blended. Add lemon juice and vanilla extract.
Blend well. Pour into prepared crust. Chill 2 or 3 hours
before garnishing top of pie with cherry pie filling.
ANSWER -Maude Burns, St. George, W. Va., requested
recipes for pearl tapioca without milk. Thanks go to Mrs.
Samuel Zook, Christiana, for the following recipe.,
Tapioca Jello
5 cups boiling water
Vz cup baby pearl tapioca
Soak overnight. Then cook for 7 minutes or until almost
clear. Add:
1 cup sugar
1 small box orange-flavored gelatin
When ready to serve, add oranges and whipped topping
ANSWER - A reader in New York requested suggestions
for using whey Thanks go to Mrs DM Stauffer, Loveville,
Md., for sharing the following suggestions
Whey can be used as a base for fruit ades to create a
nutritious cold drink, or as the liquid called for in yeast
doughs It makes plain white bread seem like French
bread. It may be boiled down a half for a partial sweetener
for baking (be careful not to scorch). Another use is sweet
cream for butter same temperature and process as
clabber or sour cream. Be sure to chill first to remove
animal heat. We've sold up to 60 pounds a week at our
stand to a lady who makes it thus and customers rave 1
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BUILDI
CHERRY DESSERT SUPREME
Cnut;
1 % cups flour
2 tablespoons sugar
1 cup chopped pecans
% cup butter or margarine, sof
tened
Filling:
1 ft-ounce package softened cream
cheese
2 cups confectioner’s sugar
1 pint heavy cream (whipped)
Topping:
1 can cherry pie filling
For crust, mix ingredients well.
Press into bottom of a 9xll-inch
pan. Bake at 350*F. about 20
minutes. Cool. Mix together sof
tened cream cheese and sugar.
Add whipped cream and blend
well. Spread over cooled crust.
Pour cherry pie filling over the top.
Chill well. Serves 10 to 14.
Mrs. Clair Hurst
Kirkwood
CHERRY PIE SUPREME
19-inch unbaked pie shell
1 (1 pound 5 ounce) can cherry pie
filling
4 3-ounce packages softened cream
cheese
Vt cup sugar
2 eggs
Vz teaspoon vanilla extract
1 cup dairy sour cream
Prepare pie shell. Spread half of
cherry pie filling in bottom; set
rest aside. Bake shell at 425°F. for
15 minutes. Remove from oven.
Reduce oven temperature to
350*F. Meanwhile, in small bowl,
with portable mixer, beat cheese
with sugar, eggs and vanilla until
smooth. Pour over hot cherry pie
filling; bake 25 minutes. Cool
completely on wire rack. To serve:
Spoon sour cream around edge of
pie. Fill center with remaining
cherry pie filling. Makes 8 ser
vings.
t
St ite
Cherry Recipes
(Continued from Page B 6)
GIGANTIC
f J SELECTION
Lancaster
Farming's
CLASSIFIEDS
(215) 267-4911
Mail To Box P-50 RD
Stevens PA 17578