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
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 - 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 - 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 - Sara Horst, Gardners, would like to
know how to remove candle wax from cotton material.
QUESTION - Mabel Hotter, Manheim, requests a
recipe for Christmas pickles.
QUESTION - Lydia Esh ot Bird In Hand requests a
recipe for pear preserves.
QUESTION - Phyllis Divel of Hancock, Md., is looking
for a recipe for snowball cake. She thinks it calls for
angel food cake and gelatin.
QUESTION - Anna Francis Martin, Terre Hill,
requests a recipe for “Ortega Mild-Thick and Chunky
salsa.” It is made with tomatoes, onions and chiles.
QUESTION - Mary Ringley of Carlise requests the
recipe for pie filling that previously appeared on Cream
of Corn Starch boxes.
QUESTION - Mrs. Richard Elvin, Coatesville,
requests a recipe for homemade prepared horseradish
and the directions for canning it.
QUESTION - Kathy Agett of Franklinville, N.Y.
requests a recipe for a cheese ball that has chipped beef
in it.
QUESTION - Frances Shaner, Swoope, Va.,
requests a recipe for cheese cake that is baked in a tube
pan and is high like a pound cake.
QUESTION - Karen Hotter, Lititz, wrote that she tried
the recipe for Apple Cinnamon Muffins that appeared in
the August 27th issue and it did not turn out. Does any
one know if this recipe should have flour, salt or soda
added to it or if there is a missing ingredient?
QUESTION - Joyce Whitcraft, New Freedom,
requests a recipe to home can V-8 tomato juice.
QUESTION - Mrs. George Ware, Waynesboro, Va.,
requests ways to use raspberry and blackberry jelly
other than in jelly rolls.
QUESTION - Susan Keeny, Stewartstown, would like
to know how to make hash brown patties to freeze
QUESTION - May Ozimek, Flemington, N.J.,
requests good stir-fry recipes.
ANSWER - Lana btoner, Greencastle, requested a
recipe for pineapple fritters. Thanks Frances Shaner,
Swoope, Va., for the following recipe.
PINEAPPLE FRITTERS
1 cup sifted flour
1 teaspoon salt
1 teaspoon baking powder
1 cup drained, crushed pineapple
2 eggs
V* cup milk
1 tablespoon mchcd shortening
Sift flour, salt and baking powder in bowl. Mix pineapple,
beaten eggs, milk and melted shortening. Combine the dry
ingredients with the pineapple mixture. Drop from teaspoons
into deep fryer heated to 365 degrees. Fry until brown. Makes
4 servings.
Fruit Juice Sauce:
'A cup sugar
VA tablespoons a -larch
1 tablespoon lemon juice
VA cups fruit juice
1 tablespoon butter
Mix sugar and .-omslatJ. <\dd Fruir ' nx and bnn«' to a
boil. t.ook three minutes, stirring consi truly Remove from
heat. Add lemon juice ana butter Makes VA cups.
r O) IBUU
Cook’s
Question
Comer
ANSWER - R.S. Griswold requested recipes for
homemade pizza, especially directions on making the
crust. Thanks Barbie Stoltzfus, Leola, and Susan
Keeny, Stewartstown, for your recipes.
Pizza Dough
1 package dry yeast
1 cup warm water
1 teaspoon salt
1 teaspoon sugar
2 tablespoons vegetable oil
2'A cups flour (may use whole wheat)
Dissolve yeast in water. Stir in rest of ingredients.
Beat about 20 to 30 strokes until it rolls in a ball. Let set 5
minutes. Flatten dough with fingers and spread on pizza
pan. Let raise about one hour. Spread sauce and
cheese on top.
1 quart tomato juice
% cup oil
1 teaspoon salt
Scant 'A teaspoon pepper
VA teaspoons garlic salt
V* cup brown sugar
1 diced onion
2 teaspoons oregano
1 heaping tablespoon clear jell
Cook all ingredients together about 30 minutes until
thickened.
Crazy Dough Pizza
Batter:
1 cup flour
1 teaspoon Italian seasoning or oregano
2 eggs
1 teaspoon salt
% teaspoon pepper
% cup milk
Mix ingredients together.
Topping:
Vi cup onion, chopped
1 cup pizza sauce
1 pound hamburger
1 cup mushrooms
1 cup mozzarella cheese, shredded
Spread batter on greased and flour-dusted pizza pan
Add topping. Bake at 425 degrees for 20 to 30 minutes.
ANSWER - Martha Oberholtzer, Mifflinburg,
requested recipes using whole wheat flour or wheat
germ. Thanks Elaine Nuss, Bechtelsville, for your
recipe.
Whole Wheat Bread
2'A cups warm water
’/a cup shortening
2 tablespoons salt
2 yeast packages dissolved in 14 cup warm water
% cup honey
4 cups wheat flour
4 to 6 cups white flour
Mix ingredients together, add enough flour until spon
gy but not sticky. Knead for 10 minutes. Let rise. Punch
down and divide into loaves. Let rise. Bake at 350
degrees for 15 minutes; then 325 degrees for 3 more
minutes.
ANSWER - Helena Harduby requested recipes for pas
ta salads. Thanks May Ozimek of Flemington, N.J., for
the following recipe.
May’s Pasta Salad
y* box Ziti or Spiral macaroni
Cook, drain and rinse well. Put in
Add:
1 small zucchini, cut into slivers
VS> large carrot, cut into slivers
1 /4 green pepper, cut into slivers
10 colossal black olives, chopped
5 scallions, sliced thin
1 cup chopped broccoli, cooked and
y* cup sliced mushrooms
1 / 2 cup Mozzerella cubes
Add ingredients to macaroni.
Combine in a shaker;
6 tablespoons vinegar with garlic
cup good olive oil
3'A teaspoons chopped fresh basil
IV2 teaspoons minced garlic
% Parmesan cheese
% teaspoon oregano
Salt and pepper
Shake well. Pour over pasta. Mix well. Make several
hours before serving. Stir mixture often.
The following ingredients may be added: cubed ham,
pepperoni or salami; halved cherry tomatoes, can of
drained tuna and crumbled Feta cheese
Pizza Sauce
(Turn to Page B 9)
large bowl
drained
Recipes
(Continued from Page B 6)
SCALLOPED CORN
4 cups frozen whole-kemal com
A cup water
2 tablespoons butter
2 tablespoons chopped fresh
parsley
2 teaspoons sugar
'A teaspoon salt
'/« teaspoon pepper
'/• teaspoon garlic powder
A cup milk
'A cup coarsely crushed saltine
crackers
Place com, water, butter, pars
ley, sugar and seasonings in large
heavy saucepan. Bring to boiling
over medium heat. Simmer, cov
ered, S minutes or until com is ten
der and has no starchy taste. Stir in
milk. Bring to simmer. Remove
from heat. Sprinkle crackers over
com. Stir once or twice. Serve
immediately.
Calcium
Rich
Cookery
Lead your iamily to better
health by encouraging good bone
development! Fu d out about
calcium-nch cool ,y m four leam
at-homc lessons. In your home, at
your convcnicn learn
•what foods arc rich in calcium
•good calcium sources for peo
ple who don’t like milk
•to use recipe ingredients that
boost calcium intake
•tips on meal planning
•turn, management for the
menus and rccip ' included
•hov. to redi your risk of
ostcopoiosis
As ' ' irticipant, you can use the
lesson 'Aorkshccts to
•cstmutc your current calcium
intake
•assess your exercise pattern
•evai tale your risk of develop
ing ostcoporoM
The lessons 'dude
•a el of 16 recipes and 16
menus
•fact sheets i calcium-rich
foods
•tips o mu ' mg children in
food si |jpmg ami preparation
The i ssons vc ill be mailed to
you one l a lime once every two
weeks ' ou will receive four les
sons, so learning will be spread
over eight weeks. Each lesson will
lake about 45 minutes to complete.
You can do this at your conveni
ence an> time dui 'the two-week
period
This > an .ucalional study
conduc aoyP a State Coopera
tive Extension. You will be asked
to complete twi lestionnaircs as
you register and again when you
complete lesson
Lesson disiiu ution will start
September 12, 1908. Please regis
ter by August 26, 1988 through
Leba - County Pehn Slate
Coopcr.ilivc Extension. Phone
274-2801 extension 458.
The sost is SI 00 per person
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