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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, Lltltz, 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 - Mary Delaney, Centre Hall, requests a
recipe for Cajun Buttermilk Chicken that tastes like that
served at Reflections in Leola.
QUESTION - A subscriber requests a recipe for
elderberry pie like the thickening of cherry pie served at
the Newport Fair.
QUESTION - Mrs. Kay Snover of Hatfield requests a
recipe for cherry tomatoes and artichokes. She mis
placed the recipe that she previously found in this
column.
QUESTION - Mrs. Doug Martin requests a recipe for
Black Forest Cheesecake.
QUESTION - Mrs. Vernon Mast, Lititz, requests a
recipe for Scotch cake.
QUESTION - Mary R. Watkins, Clarskburg, Md.,
requests a recipe for scrapple.
QUESTION - Mrs. Fred Evans, Delta, writes that
since most good cooks are also craftpersons, she won
ders if someone could tell her where she could obtain a
kit or the materials for making a queen-sized, solid
white quilt.
QUESTION - Rose Delp, Souderton, requests a
recipe for Fruit Bars.
QUESTION - Eva Burrell requests additional infor
mation for making Believe It or Not Bouquet Bouncing
Snowballs. The recipe appeared in Lancaster Farming
12/20/86, but she tried it twice and it did not work for her.
She would like to use it for a school science project so if
any of you have a recipe that works, please submit it.
QUESTION - Mrs. Howard Schwenk, Lebanon,
requests a recipe for homemade noddles without egg
yolks. Although it appeared only a few months ago, she
has had a heart attack since then and now needs to fol
low a strict diet.
QUESTION - Mrs. R. George, Walnutport, would like
recipes for goat fudge, chocolate, vanilla, and maple,
and for ice cream and cheese recipes using goat's milk.
QUESTION - Ruth Detwiler, Telford, requests a
recipe for onion rings and for fried mushrooms similar to
those sold at Farm Show. She would also like a recipe
for soft pretzels like those sold at the Lititz Pretzel
Factory.
ANSWER - Alice Fulkroad, Millersburg, requested a
recipe for poppy seed and celery seed dressings.
Thanks Arlene Walter, Ronks, for two poppy seed
recipes, and Mary Banker, Pottstown, and Kathy Konk
us, Pottsville, for the celery seed recipe.
Poppy Seed Dressing For Fruit Salad
12 ounces sugar
2 teaspoons dry mustard
3 ounces white vinegar
1 ounce onion juice
16 ounces salad oil
3 tablespoons poppy seeds
Dash of salt
Dash of pepper
Mix thoroughly. Pour over nicely arranged fresh fruit
that has been peeled. Serve with Brie cheese.
Orange-Poppy Seed Dressing
1 8-ounce container plain yogurt
1 tablespoon honey
1 tablespoon frozen orange juice (thaw)
1 teaspoon poppy seed
1 teaspoon finely shredded orange peel
Stir all ingredients together. Cover and chill to store.
Makes about 1 cup. Serve over lettuce salad or chef’s
Cook’s
Question
Corner
Celery Seed Dressing
% cup granulated sugar
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon celery seed
% teaspoon salt
Mix dry ingredients, blend in the following:
Vi cup honey
'A cup vinegar
1 tablespoon lemon juice
1 teaspoon grated onion
Add 1 cup salad oil in a slow stream, beating constantly
with electric mixer until thick. Makes 2 cups.
ANSWER - Priscilla Grube, Mohrsville, requested a
recipe for homemade ring bologna. Our thanks to Myrna
Buckley, Liverpool, for her recipe.
Ring Bologna
15 pounds lean beef
1 Tbsp meat cure
6 Tbsp salt
I'A tsp dry mustard
2 tsp pepper
1 tsp red pepper
3 /« tsp onion salt
3 A tsp garlic salt
Grind beef and sprinkle with remaining ingredients.
Mix well and put into skins. Smoke 4 to 6 hours, then
cook at 180 degrees for half an hour. DO NOT BOIL.
The meat cure can be purchased at most butcher
shops.
ANSWER - Here is the complete recipe for caramel
cake, which originally ran in the January 16th issue.
That recipe did not include the pan size and the length of
time required to bake the cake.
Cream together:
2 cups brown sugar
Va cup shortening
Add
eggs
2 cups flour
1 tsp vanilla
Place 1 tsp cocoa in a cup. Add 2 tsps hot water. Fill
the cup with sour milk, then add 1 tsp soda. Stir mixture
until cocoa is well dissolved. The cup will run over, so be
sure to hold it over the mixing bowl while stirring. When
cocoa is dissolved, pour in with other ingredients and
mix. Pour into 9'A x 14 inch cake pan. Bake in 350
degree oven for 25 to 30 minutes.
Creamy Caramel Frosting
Melt 4 tbsp margarine in saucepan. Blend in 1 cup
firmly packed brown sugar and % tsp salt. Cook over
low heat stirring contantly for 2 minutes. Stir in Vi cup
milk; continue stirring until mixture comes to a boil.
Remove from heat; blend in about 2'A cups powdered
sugar. Add 'A tsp vanilla. Thin with a small amount of
canned milk if necessary.
ANSWER - Phoebe F. Heim, Reinholds, requested a
recipe for Black Walnut Cake. She said a recipe from M.
Wenger of Lititz had appeared sometime ago but there
is something missing from the recipe since it got as hard
as a rock. Thanks to Mrs. Ray A. Keeny who sent us her
recipe.
2% cups flour
3 tsp baking powder
Vs tsp salt
% cup shortening
IVi cups sugar
1 cup milk
Itsp vanilla
5 egg whites
Vi cup sugar
1 cup chopped walnuts
Cream shortening: add 1% cups sugar and cream
together until light and fluffy.
Sift dry ingredients and add alternately with milk. Add
vanilla and blend.
Beat egg whites till foamy. Add 'A cup sugar. Beat
until mixture forms soft peaks. Beat thoroughly. Add
nuts. Mix well. Bake at 375 degrees for 30 minutes for
two 9-inch layers or 35 to 40 minutes if using a 13 x
9-inch pan.
Caramel Cake
Walnut Cake
(Turn to Page B 9)
Sweet Treats
(Continued from Page B 6)
Opera Creams
VA cup cream
VA cup sugar
1 Tbsp cocoa
2 Tbsp butter
1 tsp vanilla
Boil all ingredients to a soft-ball
stage. DO NOT STIR WHILE
COOKING OR FUDGE WILL
GET SUGARY. Cool mixture. Stir
until light in color. Drop on waxed
paper.
Butter Cream Eggs
A oz. cream cheese
A lb. butter
3 lb. Confectioner’s sugar
5 sticks butter
3 lb. Confectioner’s sugar
1 tsp vanilla
VA cup coconut
1 pint marshmallow cream
'A tsp vanilla
8 squares semi-sweet chocolate
3 square inches of parafin
4 Tbsp butter
Mix cream cheese, 'A pound
butter, and 3 pounds Confection
er’s sugar. Form egg shapes and let
set until firm.
Mix 5 sticks butter, 3 pounds
Confectioner’s sugar, vanilla,
coconut, and marshmallow cream.
Dip eggs into mixture. Set eggs
aside until firm.
Melt vanilla, chocolate, butter,
and parafin in pan. Dip egg shapes
into mixture and let cool.
Unbaked Bar Cookies
Graham crackers
1 egg
'A cup milk
1 Cup Sugar
A pound butter
1 cup coconut
1 cup graham cracker crumbs
1 cup chopped nuts
Line bottom of pan with whole
graham crackers. Place egg, milk,
sugar, and butter in sauce pan and
cook until thoroughly mixed.
Remove from heat and add coco
nut, nuts, and cracker crumbs.
Chocolate chips may also be added
at this time. Pour over graham
crackers in pan.
Top with whole graham crack
ers. Frost the top layer with icing.
Anita Sensenig
East Earl
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