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88- Lancaster Farming Saturday, August 20, 1088
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, Lltitz, PA 17543. There’s no need to send a
BASE. 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 - Lana Stoner, Greencastle, requests a
recipe for pineapple fritters. She said the batter is deep
fried and the juipe from the pineapples is used to make a
sauce to pour on the fritters.
QUESTION - Virginia Brubaker, Manheim, requests
a recipe for a pear tart that appeared in this paper a few
weeks ago. She recalls that the recipe, which she mis
placed, uses sour cream.
QUESTION - Margaret Gockley of Mohnton would
like to know if fondant that is used in chocolate coating
cherries can be used in other ways.
QUESTION - Violet Cassner, Newburg, requests
recipes for cooked tomato jam and strawberry jam that
are made with strawberry gelatin.
QUESTION - Carol Berger, Womelsdorf, requests a
recipe for lemon pie with sweet cake stripes. She
explains that it is a tart-tasting pie with a sweet cake
dough, rolled out and cut in strips on top.
QUESTION - Carol Berger, Womelsdord, requests a
recipe for raisin custard with meringue topping. She said
that the custard is made with brown sugar so the pie is
not a yellow, custard color.
QUESTION - Sandy Tabor of North East, Md.
requests a recipe for Amish macaroni salad and a recipe
for bean pie that has the consistency of pumpkin pie.
QUESTION - Martha Oberholtzer, Mifflinburg,
requests recipes using whole wheat flour or wheat
germ.
QUESTION - Kathy Agett of Franklinville, N.Y.
requests recipes for red beans and rice and one for a
cheese ball that has chipped beef in it.
QUESTION - In the June 18,1988 issue there was an
article about the Old Order River Brethren of Lancaster
County who printed a cookbook. Carlton Brown of Mar
tinsburg, W.Va., requested the address for ordering this
cookbook. We are sorry that we inadvertedly omitted
the address. For those interested, the address is Ruth
Conley, R.D. #3, Box 801, Mount Joy, PA 17552.
Include $9.25 to cover the cost of the cookbook and the
postage.
QUESTION - R.S. Griswold requests recipes for
homemade pizza, especially directions on making the
crust.
ANSWER - Bonnie Blain, Halifax, requested a recipe
for Oreo® cookies. Thanks to Glenna Foose, Quarryvil
le, and Eva Southard, Glen Rock, for sending recipes.
Sandwich Cookies
1 18-ounce cake mix, white or yellow
2 tablespoons cooking oil
2 eggs plus 2 tablespoons water
'A cup cocoa
Mix well. Let stand 20 minutes. Do not refrigerate.
Shape in balls. Flatten with bottom of glass greased and
dipped into instant dry cocoa for each cookie. Bake at
300 degrees for 8 minutes.
% cup shortening
1 cup sugar
1 beaten egg
2 cups sifted flour
1 teaspoon baking soda
'A teaspoon salt
3 A cup cocoa
% cup milk
'A teaspoon vanilla
Cream shortening with sugar. Add beaten egg. Sift all
dry ingredients together and add alternately with milk
and flavoring. Chill dough and form into 2 long rolls.
Wrap with foil and chill overnight. But into slices ’/» inch
thick. Bake on greased cookie sheet at 325 degrees for
10 to 12 minutes: When cool, put together with butter
frosting.
Cook’s
Question
Comer
Chocolate Cookies
ANSWER - Mrs. E. Youn§, Dewart, requested
recipes for both cream of broccoli and cream of caulif
lower soups. Here are additional recipes. This week I'm
including an answer from Leah Peachey, Gordonville,
who said this recipe can be made by substituing any
vegetables. Also thanks to Dorothy Jodon, Bellefonte,
and Kathy Agett of Franklinville, N.Y. for recipes. Cream
of Vegetable Soup
VA cups chicken broth
Vt cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
Vi teaspoon salt
Few dashes white pepper
1 cup milk
For broccoli soup:
Add:
2 cups cut broccoli
Vt teaspoon dried thyme, crushed
1 small bay leaf
Dash garlic powder
For cauliflower soup:
Add:
2 cups sliced cauliflower
Vi to % teaspoon curry powder
In sauce pan combine chicken broth, chopped onion,
the vegetables and seasonings. Bring mixtureto boiling.
Reduce heat; cover and simmer for 10 minutes or until
vegetable is tender. Remove bay leaf if using broccoli.
Place half the vegetable mixtue into a blender con
tainer or food processor. Cover and blend 30 to 60 sec
onds or until smooth. Pour into bowl. Repeat with
remaining mixture; set aside. In the same saucepan
melt the butter. Blend in flour, salt, and pepper. Add the
milk all at once. Cook and stir until mixture is thickened
and bubbly. Stir in the blended vegetable mixture. Cook
and stir until soup is heated thoroughly. Season to taste
with additional salt and pepper. Serves 3 or 4.
ANSWER - Mrs. Fillmore Reimensnyder of Wilton
requested a recipe for zucchini cake that uses crushed
pineapple. Thanks Anna Wenger, Manheim, for send
ing a recipe that she states is a good, moist cake. I also
received many other answers to this request that will be
published in the “Home On The Range” section on
August 27.
3 eggs
2 cups sugar
2 teaspoons vanilla
1 cup oil
3 cups flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
3 teaspoons cinnamon
2 cups grated unpeeled zucchini
1 cup crushed pineapple, drained
VS- cup raisins
1 cup nuts
Cream eggs and sugar. Add vanilla and oil. Mix well.
Mix dry ingredients and add to creamed mixture. Stir in
remaining ingredients. Bake at 350 degrees for 30 to 40
minutes. Use a 9x13-inch pan.
Frosting:
2 3 A cups confectioners’ sugar
1 teaspoon vanilla
'A cup soft margarine
8 ounces cream cheese
Mix ingredients together and beat well. Frost cake
when cool.
ANSWER - Helena Harduby of Brunswich, N.J.,
requested recipes for all kinds of pasta salads. Thanks
Elaine McKlvenn, Ligonier, for sending one that you say
is fun to make and that can a variety of ingredients
added to it.
1 pound pasta (spaghetti, spiral macaroni, seashell, etc.
or add a mixture of shapes)
1 large bottle Italian salad dressing
Pepperoni and/or salami
Broccoli, cut in small pieces
Tomatoes, cut in bite-sized pieces
'A cup Cheddar cheese, shredded
'A cup Mozzarella cheese, shredded
Cook pasta as directed on package. Rinse with cold
water and drain well. Add salad dressing. Mix well. Cut
pepperoni or salami in bite-sized pieces. Add meat,
broccoli, tomatoes, cheese and any other raw vegetable •
desired to pasta. Chill until pasta is cold. Stir well before
serving.
Zucchini Cake
Pasta Salad
(Turn to Page B 9)
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Tomato
Recipes
(Continued from Page B 6)
SALMON STUFFED TOMA-
TOES
1 can (1514 -ounce) salmon,
drained, boned, skinned and flaked
'A cup sliced green onions
'A cup chopped celery
/• cup sliced pitied ripe olives
6 large tomatoes
Salt and pepper
2 A cup dairy sour cream
Salad greens
Thinly sliced cucumber
Combine salmon, green onion,
celery and olives; chill. Cut top off
of each tomato; scoop out center to
form cup, chill. Just before serv
ing, sprinkle inside of tomato with
salt and pepper. Fold sour cream
into salmon mixture; salt and pep
per to taste. Spoon into tomato
cups. Serve tomatoes on salad
greens surrounded by sliced
cucumber.
American Dairy Association
GREEN TOMATO PIE
3 cups green tomatoes, sliced
Vi cup brown sugar
'A cup molasses
'A cup water
2 tablespoons flour
1 teaspoon cinnamon
'A teaspoon nutmeg
Pastry for 2 (9-inch) crusts
Slice tomatoes in thin rings. Do
not pare. Cover with boiling water
and let stand 10 minutes. Drain.
Put tomato slices in unbaked
pastry shell. Combine sugar, flour
and spices. Add molasses and
water. Pour mixture over toma
toes. Cover with top crust. Bake at
425 degrees for 15 minutes, reduce
temperature to 375 degrees and
continue to bake 30 minutes.
CREAM OF TOMATO SOUP
1 teaspoon finely chopped
onion
2 tablespoons butter
3 tablespoons flour
1 tablespoon sugar
1 teaspoon salt
% teaspoon pepper
2 cups tomato juice
I'A cups milk
Vi cup chicken stock or bouillon
Saute onion in butter. Stir in
flour, sugar, salt and pepper.
Cook until smooth and bubbly,
stirring constantly. Remove
from heat. Gradually stir in
tomato juice. Bring to a boil, stir
ring constantly. Boil 1 minute.
Stir milk and chicken stock into
tomato mixture. Heat rapidly to
serving temperature. Amount: 4
servings. This recipe can be
doubled or tripled quite easily
Martin L. Roy
Warrenton, VA
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