88-Lancaster Farming, Saturday, May 28, 1988
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 - Ellen Hoover, New Holland, requests a
recipe for homemade cheese that tastes similar to
White American cheese.
QUESTION - Ruth Etta Nolt, Fleetwood, requests
recipes for canning cream of mushroom soup that
doesn’t get tough or gummy.
QUESTION - Mrs. J. C. Ollinger, Lancaster, requests
a recipe for Salisbury Steak with Bordelaise Sauce.
QUESTION - Mrs. J. C. Ollinger, Lancaster, requests
recipes for chocolate, banana, cherry and powdered
drink ice cream pops.
QUESTION - Stephanie Sudal, Pine Island, N.Y.,
requests a recipe for onion bread that is made without
yeast.
QUESTION - Helen Kofron, Claymont, De., requests
a recipe for a good sourdough starter.
QUESTION - M. Laughman, Wellsville, requests a
recipe for making apple butter in a copper kettle.
QUESTION - Sue Fair, Millers, Md., would like to see
more recipes that use basic ingredients such as eggs,
flour, milk and sugar instead of recipes using ingre
dients that the average cook does not stock.
QUESTION - Ida Keeny, New Freedom, would like a
recipe for making apple butter without sugar.
QUESTION - I.R. Luttrell, Holtwood, requests a
recipe for a good Italian salad dressing similar to the
Good Season Salad dressing mix.
QUESTION - Renee Hankins, Norristown, requests
recipes for Tunnel of Fudge Cake, Chow Chow with lima
and kidney beans, and creamy rice pudding.
QUESTION - E. Zimmerman, Manheim, requests a
recipe for Rhubarb Punch. Editor’s Note: In the May 21
issue of “Lancaster Farming” on page B 4, is a recipe for
Rhubarb Punch. If anyone has a different version,
please mail it.
ANSWER - Stephanie Sudal, Pine Island, N.Y.,
requested a recipe for pizza-sized chocolate chip cook
ies. Thanks Mrs. Kenneth Wright, Middletown, De. and
June Jones, Schwenksville, who both write that any
chocolate chip cookie recipe can be used. Spread the
dough in a 13-inch pizza pan that has been well
greased. Distribute the dough evenly. Bake at 350 or
375 degrees for 15-20 minutes. Remove from oven and
cool in the pan. Cut into wedges to serve. June sug
gested that the cookie be decorated for the occasion.
She decorated one for her 4-year-old son’s birthday. He
“karated” the first piece off, which will be a special mem
ory for the future.
ANSWER - Pam Bange, Hanover, requested a
recipe for ham loaf. Thanks Donna Howe for another
answer to this question.
2 pounds ham loaf
1 teaspoon mustard
% cup catsup
2 eggs
Salt and pepper
1 small onion, chopped
2 tablespoons brown sugar
VA to 2 cups oatmeal
Vi cup milk
Sauce:
3 A cup brown sugar
1 teaspoon dry mustard
'/* cup water
V* cup vinegar
Combine all loaf ingredients; mix well. Shape into a
loaf. - *
Combine sauce ingredients in pan and bring to a boil
Pour over ham loaf. Bake at'3so degrees for Ito VA
hours; baste every 15 minutes. Serves 8 to 10.
Cook’s
Question
Comer
Ham Loaf
Strawberries
(Continued from Page B 6)
STRAWBERRY SOUP
2 cups sliced strawberries
1 cup milk
2 tablespoons instant non-fat dry
milk
1 cup light cream
2 tablespoons honey (or to taste)
1 teaspoon cinnamon
Whole strawberries to garnish
Puree strawberries in blender or
food processor. Gradually add the
milk, dry milk, cream, honey and
cinnamon, processing
continuously.
Chill before serving. Garnish
each serving with several whole
strawberries.
Rosene Bollinger
Newmanstown
ANSWER - Janice Kauffman, Pleasant Mills,
requested a recipe for pizza that is similar to that servec
at Pizza Hut. Thanks Lois Hostettler, Lititz, for sending
your recipe.
Delicious Pizza
1 package dry yeast
VA cup lukewarm water
2 tablespoons oil
3'A cups flour
1 teaspoon salt
8-ounce can tomato sauce
6-ounce can tomato paste
Vi cup water
1 teaspoon oregano
7« teaspoon salt
8-ounce package shredded Mozzarella cheese
Dissolve yeast in water; add oil. Combine flour and
salt; add yeast mixture. Mix until well blended. On a
floured surface, knead dough until smooth, about 10
minutes. Place dough in a greased bowl; cover and let
rise in a warm place until double in bulk, about 2 hours.
Punch down; divide dough in half. Roll each half to fit a
lightly greased 14-inch pizza pan. Heat oven to 425
degrees.
Sauce:
Combine tomato sauce, tomato paste, water, orega
no, and salt; mix well. Spread 'A of mixture over each
pizza crust. Sprinkle with cheese. Add any other topping
you prefer and bake at 425 degrees for 20 minutes.
ANSWER - Rebecca Bechdel, Mill Hall, requested a
recipe for creamy cole slaw. Thanks Lois Hostetter,
Lititz, and Anna Martin, Reinholds, for the following
recipes.
Creamy Cole Slaw
V 4 cup sour cream (or sweet)
% cup sugar
'A teaspoon salt
2 tablespoons vinegar
Mix cream and sugar until sugar is dissolved. Add salt
and vinegar. Mix well. Add to 1 quart chopped cabbage
just before serving.
Creamy Cole Slaw
1 cup mayonnaise
3 tablespoons lemon juice
2 tablespoons sugar
1 teaspoon salt
6 cups shredded cabbage
1 cup thinly sliced green pepper
'A cup thinly sliced onion
In large bowl, stir first 4 ingredients until smooth. Add
cabbage, green pepper and onions, toss to coat well.
Cover; chill. Makes about 6 cups.
ANSWER - Shirley Bupp, Lancaster, requested a
recipe for potato filling. Thanks Anna Martin, Reinholds,
for answering this request.
Potato Filling
’/a loaf bread, cubed
% cup celery, chopped
% cup chopped onion
% cup butter
1 % cup mashed potatoes
3 eggs, beaten
2'A cups milk
1 tablespoon saffron, optional
Salt and pepper to taste
Simmer celery and onion in butter until soft. Beal
eggs. Mix all ingredients together. Put in greased cas
serole. Bake at 300 degrees for 1 hour. Serves 8. Note:
You can interchange bread for more potatoes. The
more potatoes used, the less it rises. Yellow food color
ing can be used to give it a golden color and it is less
expensive than saffron.
STRAWBERRY BREAD
2 cups sugar
4 eggs
I'A cups oil
3 cups flour
1 cup chopped pecans
1 teaspoon baking soda
Vi teaspoon salt
1 teaspoon cinnamon
1 package (16 ounce) frozen straw
berries, thawed and drained
Mix sugar and oil; add eggs, one
at a time. Mix spices with flour and
add to above mixture. Add straw
berries and nuts. Pour into well
greased loaf pan. Bake 325
degrees for 1 hour.
Betty McLaughlin
Leola
STRAWBERRY DELIGHT
V/i cups graham crumbs
% cup granulated sugar
'/a cup melted butter
8-ounce package cream
cheese, softened
Vi cup granulated sugar
2 tablespoons milk
3Vi cups whipped cream
2 pints strawberries, hulled and
halved
1 package (6-serving size)
instant vanilla pudding
2'A cups cold milk
Combine graham crumbs, %
cup sugar and melted butter.
Press firmly into bottom of a
13x9-inch pan. Chill.
Beat cream cheese with
remaining sugar and 2 tables
poons milk until smooth. Fold in
half the whipped cream top
ping. Spread over graham
crust. Arrange strawberries in
even layer over whipped cream
topping.
Using 2Vs cups cold milk,
prepare pudding as directed on
package. Pour over strawber
ries. Chill several hours or
overnight.
Shortly before serving,
spread remaining whipped
cream and garnish with straw
berries. Makes 15 servings.
Angela Bollinger
Newmanstown
STRAWBERRIES AND
CREAM SHAKE
1 cup sliced strawberries
1 cup milk
1 pint strawberry ice cream
Put strawberries and '/< cup
milk in blender. Cover and blend
until smooth. Spoon in ice cream.
Cover and blend again until sof
tened. Add remaining 3 A cup milk.
Mix until blended. Sweeten with a
little sugar if desired.
Cheryl Leishear
Damascus, Md.
STRAWBERRY PIE
Baked 9-inch pic shell
1 quart strawberries
3 tablespoons cornstarch
1 cup granulated sugar
2 tablespoons lemon juice
'A cup cream, whipped
With fork or pastry blender,
crush half of strawberries. Stir in
cornstarch, sugar, lemon juice.
Cook over moderate heat, stirring
until clear and thickened. Cool.
Cut remainder of berries into
halves. Fold into cooled mixture.
Pour into prepared crust. Refrig
erate until well chilled. Garnish
with whipped cream.
STRAWBERRY-VANILLA
WAFER DESSERT
1-pound box confectioners’ sugar
'A cup butter
2 eggs
1 teaspoon vanilla
1 quart fresh strawberries
1 pint whipped cream
I large box vanilla Wafers
Cream butter, sugar, eggs and
vanilla. Crush vanilla wafers;
spread half the crumbs on bottom
of 9x13-inch pan. Spread butter
mixture on lop of crumbs; quarter
strawberries on top. Spread
whipped cream on top of strawber
ries. Sprinkle remaining crumbs
on top. Refrigerate 24 hours.
Yield: 12 servings.
Jenny Bigelow
Blair Co. Dairy Princess
Betty Biehl
Mcrtztown