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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- W.J. Coddington, Rahway, N.J., would like
to know how to make a good Pennsylvania Dutch scrapple
and howto prepare it.
QUESTION - Elizabeth Hlubik, Columbus, N.J., would
like a recipe for Irish Whiskey Cake.
QUESTION - Mrs. C. Ray Bixler, Marietta, would like a
recipe for the wet walnut sundae topping like that which
can be purchased in soda shops or ready prepared on the
grocery shelves. She would also like to know how to keep
the walnuts from becoming soft after they are in the syrup.
QUESTION - Susan Moyer, Denver, would like a recipe
for yellow cake made from scratch.
QUESTION - Martha Fisher, Middletown, would like a
recipe for a peanut butter cream pie.
QUESTION - Mrs. Dale Burkhart, Narvon, would like a
recipe for spaghetti or pizza sauce made from canned
tomato juice that tastes like sauce purchased at the
grocery store.
QUESTION - Barbara Allsopp, Summerhill, would like to
know how to prepare the herb "lemon balm" for use. Does
anyone have a recipe for lemon tea or lemonade that uses
the herb?
QUESTION - Mrs. Stanley Sherry, Berkshire, N Y.,
would like a recipe for Monks Bread, a raism-cmnamon
loaf.
QUESTION - Mrs. Ruth Kopp, Tower City, would'hke a
recipe for a jelly roll type of cake filled with sliced bananas
and a creamy filling.
QUESTION - Ronnie Czebotar, Wading River, N.Y.,
would like to know how to roast a pig outdoors on a spit.
QUESTION - Jeanne Kenna, Ottsville, would like a
recipe for spinach bread, a non-yeast type of bred
preferably made without cheese.
ANSWER - Estella Fink, Allentown, requested no-bake
cheese recipes. Thanks go to the reader from Ephrata who
shared this recipe.
1 cup bread crumbs
1 cup milk
legg
1 tablespoon butter
V* cup grated cheese
1 teaspoon salt
6 pieces hot buttered toast
Soak the bread crumbs for 15 minutes in the hot milk
Melt the butter in the top of a double boiler and add the
cheese. When the cheese is melted, add the soaked bread
crumbs and seasoning. Then add the beaten egg and cook
for 3 minutes. Pour over the hot, buttered toast and serve
at once. Serves 6.
ANSWER - Mrs. John Stoltzfus, Ronks, requested a
recipe for doughnuts that calls for baking powder. Thanks
go to Mrs. Denise Angstadt, Oley, for sharing the recipe
below.
Old Fashioned Crullers
IVz cups granulated sugar
2 eggs
1 teaspoon salt (flat)
3 tablespoons melted shortening
ZVz cups milk
4 teaspoons baking powder (good sized)
Flour enough to roll (not too stiff a little sticky)
Cut into squares. Poke a small hole in center and fry in
deep fat.
ANSWER - Mrs. Ruth Kopp, Tower City, requested a
recipe for a good, light raisin bread. Thanks go to Jeanne
Kenna, Ottsville, for sharing the following recipe and to all
others who sent raisin bread recipes.
Cinnamon Raisin Bread
2 packages active dry yeast
2 cups warm water (105° to 115°F.)
*/? cup sugar
1 tablespoon salt
2 eggs
V* cup vegetable oil
6 to 6'/z cups all-purpose flour
Vegetable oil
Margarine or butter, softened
Vz cup sugar
1 tablespoon cinnamon
English Monkey
IVi cups golden raisins
IV2 cups dark raisins
Have all ingredients at room temperature. Dissolve
yeast in warm water in large mixture bowl. Stir in sugar,
salt, eggs, V* cup oil and 3 cups of the flour. Beat until
smooth. Mix in enough remaining flour to make dough easy
to handle. Turn dough onto lightly floured surface; knead
until smooth and elastic, 8 to 10 minutes. Place in greased
bowl; turn greased side up. Cover; let rise in warm place
until double, about 1 hour.
Punch dough down. Divide into halves. Let rest 10
minutes, covered. Meanwhile, combine 2 kinds of raisins,
set aside. Combine Vz cup sugar and cinnamon in a second
bowl; set aside. After 10 minutes, knead IVz cups of
raisins into each half. Roll each half into an 18x9-inch
rectangle. Brush with oil and sprinkle each rectangle with
half cinnamon-sugar mixture. Roll up tightly, beginning at
9-inch side. Press with thumbs to seal after each turn.
Pinch edge firmly to seal. Press each end with side of hand
to seal; fold ends under loaf. Place loaf, seam side down, in
greased baking pan, 9x5x3 inches. Brush with oil. Let rise
until double, about 1 hour.
Heat oven to 375°F. Bake until loaves are deep golden
brown and sound hollow when tapped 30 to 35 minutes.
Remove from pans. Brush with margarine or butter; cool
on wire rack. Yield: 2 9x5x3-mch loaves.
ANSWER - A reader from Spring Mills requested a recipe
for puffed rice balls. Thanks go to Esther Mae Martin,
Myerstown, for sharing the following recipe.
Vi cup margarine
1 cup brown sugar
Vi cup syrup, honey or corn syrup
2 teaspoons cocoa
Vz teaspoon vanilla
Bring to a full boil and pour over 8 cups of puffed rice
Stir well and roll into balls.
ANSWER - Laurie Lohmann, Middlefield, Conn.,
requested a recipe for vanilla whoopie pies. Thanks go to
Bertha Sharp, Mifflintown, who sent the following recipe,
and to all others who sent similar recipes.
Vanilla Whoopie Pies
Cream:
1 cup margarine or shortening
2 cups brown sugar
1 beaten egg and 2 egg yolks
Add:
3 cups flour
1 teaspoon soda
IVz teaspoons vanilla
1 cup milk
1 tablespoon vinegar
Chill dough for half hour. Bake 8 to 10 minutes at
350° F.
2 egg whites
4 tablespoons milk
4 tablespoons flour
2 tablespoons vanilla
V* cup shortening
V* teaspoon salt
4 cups powdered sugar
1 jar marshmallow creme
Spread between cookies
ANSWER - Mrs. Stella Myszkowski, West Reading,
requested a recipe for quince jelly. Thanks go to Mrs.
Donald Hill, Apalachm, N.Y., and to Mane A. Cairns,
Honey Brook, for sharing the following recipes.
Quince Marmalade
Peel, core and cut up quince. Cover with water and cook
until tender Press through sieve and to every cup of pulp
add equal amount of sugar. Cook slowly about 2 hours or
until desired thickness is reached. Stir occasionally. Pour
into sterilized jars and seal. Part sweet apples may be
used if desired.
Follow recipe for apple jelly using quinces in place of
apples and removing seeds from fruit. Quince parings are
often used for jelly, the better part of the fruit being used
for canning.
ANSWER - A reader from Manheim requested a recipe
for animal crackers. Thanks go to Katie „ Lembach,
Richland, who says the following recipe makes cookies that
taste much like animal crackers.
Good Cookies
1 cup white sugar
1 cup brown sugar
2 /i cup butter or lard
1 egg
1 cup sour milk or buttermilk
1 teaspoon soda
1 teaspoon nutmeg
5 cups flour
Cream sugars and shortening. Add eggs. Beat smooth.
Sift the three day ingredients together and add alternately
with sour milk Roll, cut and bake at 400°F for 10 to 12
minutes
Puffed Rice Balls
Frosting
Quince Jelly
(Turn to Page B 9)
•r m~ip- 1» vw n r» t *»pa w, r t
Brunch Recipes
(Continued from Page B 6)
BACON AND EGG
BREAKFAST ROLLS
6 uncut Kaiser rolls
3 slices bacon, diced
1 cup sliced fresh mushrooms
% cup chopped onion
Vi cup chopped green pepper
6 eggs
V« cup milk
6 thin slices cooked ham
6 thin slices tomato
6 thin slices Muenster or Swiss
cheese
Slice off tops of rolls at about
inch down from top crust. Scoop
out insides of bottom pieces,
leaving about a half-inch wall all
around. Save crumbs for another
use.) Set rolls aside.
In 10-inch omelet pan or skillet
over medium heat, cook bacon
until crisp. Remove from pan,
drain and set aside. Reserve 1
tablespoon drippings in pan. Cook
mushrooms, onion and pepper in
reserved drippings, stirring oc
casionary, just until tender but not
brown, about 5 minutes. Stir in
reserved bacon.
Beat together eggs and milk.
Pour into pan over vegetables and
bacon. As mixture begins to set,
gently draw an inverted pancake
turner completely across the
bottom and sides of pan, forming
large, soft curds. Continue until
eggs are thickened but still moist.
Do not stir constantly. Spoon egg
mixture into hollows of rolls. Top
egg mixture in each roll with 1
slice each of ham, tomato and
cheese. Broil about 6 inches from
heat until cheese is melted, about 3
minutes. Cover with reserved roll
tops.
FRESH BLUEBERRY
TURNOVERS
Vt cup sugar
2 tablespoons com starch
1% cups fresh blueberries
1 recipe double crust pastry
In 2-quart saucepan, stir
together sugar and com starch.
Add blueberries; toss to coat well.
Stirring constantly, bring to boil
over medium heat and boil 1
minute. Turn into bowl: cover
surface with waxed paper or
plastic wrap. Cool. Meanwhile,
prepare double crush pastry. On
lightly floured surface, roll out
dough, half at a time, to 1/8-inch
thickness. Cut into 5-inch circles.
For each turnover, place V-k
tablespoons blueberry mixture on
one-half of circle leaving V«-inch
edge. Moisten edge with water.
Fold unfilled pastry half over
blueberry mixture to form tur
nover. Press edges together with
fork. Make an s-shaped cut in top
to allow steam to escape. Place on
ungreased cookie sheet. Bake in
425°F. oven for 20 minutes or until
golden. Makes 12.
ORANGE-OATMEAL
BREAKFAST PIE
1 unbaked 9-inch pastry crust
3 large eggs, lightly beaten
% cup evaporated milk
% cup orange juice
Vi cup uncooked oatmeal, quick
cooking or old-fashioned
6 tablespoons sugar
V* cup butter or margarine, melted
1 teaspoon grated orange peel
1/8 teaspoon salt
Prepare pastry crust according
to favorite recipe, or use a frozen 9-
inch pie shell, defrosted. In
medium mixing bowl, combine
remaining ingredients. Pour into
unbaked pastry shell. Bake in a
375°F. oven for 35 to 40 minutes
until brown and set. Garnish with
orange slices and bacon curls, if
desired.
GIGANTIC
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