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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 - Irene Haller, Lititz, would like a recipe for
homemade cream of pea soup.
QUESTION - Mrs. Ray Keeny, New Freedom, would like
to know what can be substituted when a recipe calls for
evaporated milk?
QUESTION - V. Martin of Springfield, Va., would like
recipes to prepare chicken that tastes like Weaver’s Batter
Fried Chicken and Weaver’s Fried Chicken (made with
bread crumbs).
QUESTION - Mrs. Stanley Sherry, Berkshire, N.Y.,
would like a recipe for Monks Bread, a raisin-cinnamon
loaf.
QUESTION - Mrs. Ruth Kopp, Tower City, would like a
recipe for a jelly roll type of cake filled with sliced bananas
and a creamy filling.
QUESTION - Jeanne Kenna, Ottsville, would like a
recipe for spinach bread, a non-yeast type of bread
preferably made without cheese.
ANSWER - Anna Ruth, Elizabethtown, requested a
recipe to make gelatin pops. Thanks go to Lucinda Blevins
of Shippensburg for sharing the following recipe
Gelatin Pops
1 3-ounce package gelatin
1 package Kool Aid (same flavor as gelatin)
2 cups hot water
1 cup sugar
Mix well. Place in molds and freeze
ANSWER - Elizabeth Hlubik, Columbus, N J , requested
a recipe for Irish Whiskey Cake Thanks go to Joan S
Probst, Bart, for sharing the following recipe
Irish Whiskey
Cake
Peel of 1 large lemon
3 fluid ounces Irish whiskey
6 ounces butter
6 ounces granulated sugar
3 eggs, separated
bounces plain flour, sifted
6 ounces raisins
Pinch of salt
1 teaspoon baking powder
Makes 1 7-mch cake Preparation time 30 minutes plus
soaking overnight Cooking time 11/?I 1 /? to VA hours Oven
350° F.
Put the lemon peel in a glass, cover with the whiskey and
leave overnight, covered
Cream the butter and sugar until light Add the egg
yolks, one at a time, with a spoonful of sifted flour, mixing
well Strain the whiskey into it and add the raisins with 2
tablespoons flour. Whisk the egg whites stiffly and fold into
the mixture with the remaining flour mixed with the salt
and baking powder See that the mixture is well
amalgamated Pour into a greased and lined 7-mch cake
tin and bake in preheated oven for 11/?I 1 /? to VA hours Test
with skewer before removing from oven The skewer
should come out clean Cool for 5 minutes in the tin, then
turn out on wire tray and remove paper
|Note. This recipe is taken from a British cookbook They
wfeigh their dry ingredients and some names are different
The cakeitm they use has sides as high as an angel food
tin, but no central tube
(ANSWER - Blanche Morgan, Hegms, requested a recipe
for the friendship cake which takes fruit Below is the
recipe is seeking.
' Friendship Fruit
j and Nut Cake
Use 7-ouart or bigger stainless steel or plastic container
with tight jid Do not use aluminum or enamel bowl
Hint During 30 days none of the recipe should be
refrigerated Place at room temperature Put in covered
container Fruit may bubble and lid may pop off This is OK
as long as you have something covering it Cake can be
frozen but not the fruit juice Cake can be frozen for a year
Recipe makes 3 cakes
First Day 2 cups of starter, add 2 1 /? cups sugar, 1 large
can sliced peaches (diced) with juice Stir together and
cover tightly Stir daily for 10 days
10th Day. Add 2 cups of sugar. 1 large can chunk
pineapple tidbits with juice Stir daily for 10 days
20th Day. Add 2 cups sugar, 1 large jar maraschino
cherries cut in half with juice Stir daily for 10 days
Cook’s
Question
Comer
Serve Dairy Produets To Brighten Every Meal
(Continued from Page B 6)
IMPOSSIBLE LASAGNA PIE
1 pound ground beef
1 teaspoon oregano
% teaspoon basil
16-ounce can tomato paste
1 cup shredded mozzarella cheese
% cup small curd creamed cottage
cheese
V* cup grated parmesan cheese
1 cup milk
% Cup buttermilk baking mix
2 eggs
1 teaspoon salt
V* teaspoon pepper
Heat oven to 400°F. Grease pie
plate, 10xl%- inches. Cook and stir
beef over medium heat until
brown; dram. Stir in oregano,
basil, tomato paste, % cup moz
zarella cheese. Layer cottage
cheese and parmesan in plate.
Spoon beef mixture over top. Beat
milk, baking mix, eggs, salt and
pepper until smooth. (15 seconds in
blender on high, 1 minute with
hand mixer). Pour into plate. Bake
until knife inserted between
middle and edge comes out clean
30 to 35 minutes. Sprinkle with
remaining mozzarella. Let cool 5
minutes. Makes 6 to 8 servings.
Mrs. William R. Sterner
Macungie
AUNT RUTH’S
CORNSTARCH PUDDING
3 tablespoons cornstarch
3 yolks (save whites for another
use)
3 cups warm milk
V* teaspoon salt
Vt cup sugar
1 teaspoon vanilla
Blend beaten egg yolks with
cornstarch. Add to warm milk.
Heat until it thickens, stirring
constantly. When thickened, add
vanilla. Pour into bowl to cool.
Mrs. Lynn D. Hoffman
Pa. Furnace
FRESH PEACH PIE
19-mch graham cracker crust
18 large marshmallows
V 4 cup milk
1 cup heavy cream, whipped
5 to 7 ripe peaches, peeled and
sliced
Put marshmallows and milk in
heavy pan and stir until melted.
Keep stirring so they won’t
separate. Cool. Whip cream. Stir
diced peaches into cooled mar
shmallow mixture. Fold in
whipped cream. Pour into crumb
crust. Refrigerate four or more
hours.
Sandra Sanger
Lebanon
SNOW GHOST
COCOA CREAM PIE
1 9-mch baked pastry shell or
crumb crust
V 2 cup unsweetened cocoa
IV4 cups sugar
I '3 cup cornstarch
V 4 teaspoon salt
3 cups milk
3 tablespoons butter
1 1 2 teaspoons vanilla
Sweetened whipped cream
Combine cocoa, sugar, salt and
cornstarch in saucepan. Gradually
blend in milk, stirring until
smooth. Cook ‘over medium heat,
stirring constantly until filling
boils. Boil 1 minute. Remove from
heat; blend in butter and vanilla.
Pour into pie crust. Carefully press
plastic wrap directly onto pie
filling. Cool; chill 3 to 4 hours.
Garnish with whipped cream.
Vivian H. Plasterer
Newburg
30th Day Drain juice from fruit and divide fruit into l A
portions Makes 3 bundt style cakes Divide juice into 2-
cup portions Place juice in a tight container and give to a
friend with a copy of this recipe
STARTER MUST BE USED WITHIN 5 DAYS
Tor each cake 1 yellow econo cake mix 2 / 3 cup oil, 4
- ' 1 small box econo vanilla pudding, v 3 of fruit, 1 cup
chopped nuts Mix all ingredients together Bake in
greased tube or bundt pan Pre heat oven at 350° F Bake
for 50 to 60 minutes
GRAPENUT PUDDING
2 quarts milk
1% cups sugar
1 tablespoon flour
2 tablespoons cornstarch
2 eggs
1% teaspoons vanilla
V* cup grapenuts
Add enough milk to flour mix
ture, cornstarch, eggs and sugar to
make a smooth paste. Heat
remaining milk; stir in flour
mixture, stirring constantly, until
it starts to thicken. Remove from
heat and add vanilla and
grapenuts.
Salina Peight, Belleville
Katie S. Swarey, Rebersburg
A.B.C. YOGURT
To prepare milk: Heat 1 to 2
quarts of milk to 180°F. and cool to
118°F.
To culture: Mix yogurt culture
in. (Important: milk should not be
too hot or too cold). Pour into one
or several containers.
To incubate: incubate at 105 to
115°F. until milk has set; from 4 to
6 hours. Then place in refrigerator.
Incubating can be done by set
ting in a regular oven with a pilot
on for 4 to 6 hours or in a pan with
warm water. Yogurt culture can
be bought at most natural food
stores.
Note; you may use milk of your
choice. For a firmer yogurt, add to
each quart of milk before heating
one teaspoon of plain gelatin mixed
in a little water and 3 tablespoons
of milk powder. Flavored gelatin
may be used. Succeeding batches
are made by culturing each quart
of lukewarm milk with 3
tablespoons of the most recent
batch of yogurt. (Setting time
approximately 3 hours.) Renew
the culture monthly. Containers
and utensils must be rinsed and
washed well. Add your favorite
fruit.
Mrs. J.K. Lapp
Lititz
CRUSTLESS BACON QUICHE
8 strips bacon, diced
3 large eggs
IV2 cups milk
V 2 cup buttermilk baking mix
% cup butter, melted
Dash pepper
1 cup shredded Cheddar cheese
Fry and dram bacon on paper
towels. Combine in blender next
five ingredients for 15 seconds.
Pour into greased 9-mch pie plate.
Sprinkle with bacon and cheese.
Press bacon below surface with
spoon or spatula. Bake at 350°F.
for 30 minutes. Let stand 10
minutes before serving.
Anne Vanaller
Woodbine, Md.
PINEAPPLE CAKE
1 box yellow cake mix with pud
ding
1 teaspoon vanilla
Bake as directed in 13x9x2-mch
pan. As you take cake out of oven,
punch all over cake with a fork.
Heat the following three
ingredients and pour over cake:
l 2 cup sugar
2 teaspoons butter
1 cup milk
When cake has cooled, mix
whipped cream with drained
crushed pineapple; spread over
cake. Cover with lid or plastic
wrap. Refrigerate.
Marguerite W. Barford
Augusta, W. Va.
COTTAGE CHEESE CUSTARD
1 large container cottage cheese
1 large can (12 ounces) milk
3 eggs
% cupsugar
1 tablespoon flour
Pinch of salt
Pour in a 10-inch shell and bake
at 400°F. for 10 minutes, then
350°F. for about 40 minutes.
Mrs. Julia Sterner
Macungie
CHEESE PIE
Crust:
Vz stick butter
4 tablespoon sugar
legg
1 cup flour
M: teaspoon baking powder
Pinch of salt
Mix to form ball. Butter 10-inch
pie pan. Dust fingers with flour and
pat and shape dough in pan.
Filling:
Cream the following;
M> pound cream cottage cheese or 8
ounces cream cheese
Vz cup sugar
2 egg yolks
Add and mix thoroughly:
2 tablespoons flour
Vz teaspoon lemon juice
Vz teaspoon vanilla
l‘/2 cups milk
Beat egg white until slightly
stiff. Fold into above mixture.
Pour into crust. Top with cin
namon and bake at 325°F. for 40 to
45 minutes.
Nancy E. Bivens
Hancock, Md.
SIMPLE AND RICH RAISINS
1 cup raisins
2 cups water
1 stick butter
1 cup sugar
1% cup flour
1 teaspoon cinnamon
legg
1 teaspoon bakmg soda
teaspoon nutmeg
Mi cup chopped nuts, optional
Combine water and raisins and
cook for 10 minutes. Remove from
heat and add butter. Cool and mix
with-remaining ingredients. Bake
in jelly roll pan for 25 to 30 minutes
at 350°F. Allow to cool; then top
with the following icing:
Icing
l /2 cup brown sugar
6 tablespoons butter
3 cups powdered sugar
2 teaspoons vanilla
Bring brown sugar, milk and
butter to a boil. Remove from heat
and add powdered sugar and
vanilla. Spread over cool bars. Top
with crushed nuts if desired.
Susan M. Slater
Fredonia
CHEESE BALL
1 jar Roka blue cheese
1 wedge Cheddar cheese
18-ounce package cream cheese
2 tablespoons wine vinegar
teaspoon garlic salt
1 small package finely chopped
pecans
Soften and combine cheese in
large bowl. Then add garlic and
wine vinegar. After ingredients
are well mixed, shape into ball,
then roll in chopped nuts on waxed
paper. Refrigerate about 5 to 6
hours. Remove from refrigerator a
half hour before serving.
ICECREAM
6 eggs
1 cup sugar
Beat until well mixed j
1 can evaporated milk
1 can sweetened condensed milk
l/ 2 pint whipping cream
1 small box instant vanilla pudding
3 tablespoons vanilla extract
Add milk until 6-quart container
is *3 full. Turn in freezer until
hard.
Karen Stoltzfus
Gap
(Turn to Pageß9)
Betty Biehl
Mertztown