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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
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 - 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 - Lydia Esh of 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 Hoffer, 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.
ANSWER - May Ozimek, Flemington, N.J.,
requested good stir-fry recipes. Thanks to several read
ers who sent in recipes, that are included in the “Home
On The Range” section page 86.
ANSWER - Martha Oberholtzer requested recipes
using whole wheat flour. Thanks Esther Weaver, Gap;
Joyce Shoemaker, Mt. Joy; Joann Niebauer, Irvona;
and Sharon Shawley of Bittinger, Md.
Potato Buns
1 cup mashed potatoes
1 cup potato water
1 cup sugar
1 package yeast dissolved in % cup warm water
3 eggs, beaten
1 teaspoon salt
Vi cup shortening
Vi cup wheat germ
Flour, enough to make a soft dough
Mix and let rise until double in blulk. Don't knead. Roll
out and cut. Let rise again. Bake at 350 decrees.
Refrigerator Whole Wheat Chippers
1 % cups whole wheat flour
1 teaspoon baking soda
7a teaspoon cinnamon
7a teaspoon salt
1 cup shortening
7a cup brown sugar
7j cup honey
1 egg
1 teaspoon vanilla
1 cup miniature chocolate chips
74 cup toasted wheat germ
Stir together first four ingredients. Beat shortening,
Cook’s
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brown sugar, and honey until Putty?AtW^ggg'wrcJgawfltg"
beat well. Add dry ingredients to beaten mixture and mix
thoroughly. Stir in chocolate chips. Cover and chill
dough about 45 minutes for easier handling.
Shape into two 8-inch long rolls; roll in wheat germ to
coat surface. Wrap in waxed paper; chill at least 6 hours.
Cut dough into Vi -inch slices. Place 1-inch apart on
greased sheet. Bake 375 degrees for 10 to 15 minutes.
Cool slightly before removing from sheet. Dough will
keep for one week in refrigerator or one month in the
freezer.
Rich Molasses Pecan Squares
Part 1:
Vi cup softened butter
Vi cup warmed honey
1 teaspoon vanilla
% teaspoon salt
VA cups whole wheat pastry flour
Part II
Vi cup softened butter
Vi cup honey
3 tablespoons unsulphured molasses
1 egg, unbeaten
1 teaspoon vanilla
3 tablespoons yogurt
Vi cup whole wheat pastry flour
Vi teaspoon salt
Vi teaspoon soda
Vi cup finely chopped pecans
'A cup finely chopped pecans for topping
Preheat oven to 325 degrees and butter an Bxl2-inch
baking dish. Thoroughly mix the ingredients in Part I.
Spread batter evenly into prepared baking pan. Bake for
20 minutes.
Cream butter, honey, molasses, egg, vanilla and
yogurt until light. Stir together flour, salt, and soda. Add
V* cup pecans, then mix with creamed mixture, combin
ing thoroughly.
Pour over partly baked bottom layer, spreading even
ly, and sprinkle with Vz cup pecans.
Return to oven and bake about 25 minutes. Cool thor
oughly before cutting into squares. Yields: 40 squares.
’/z cup butter
Vz cup warmed honey
1 egg
3 teaspoons grated orange peel
Vs cup orange juice
% teaspoon soda
Vi teaspoon salt
2 to 2% cups whole wheat pastry flour
Combine butter, honey, egg and orange peel. Mix
well. Add orange juice and dry ingredients, combining
thoroughly. Let dough stand for 15 minutes. Preheat
oven to 350 degrees.
Drop by teaspoonful 2 inches apart onto ungreased
baking sheet. Dough spreads during baking. Bake 8 to
10 minutes. Store in airtight container. Yields; about 4
dozen.
2 eggs
'/z cup warmed honey or maple syrup
% cup oil
% cup buttermilk
VA cups grated carrots
’/z cup chopped nuts
VA cups whole wheat pastry flour
1 teaspoon salt
1 teaspoon soda
1 tablespoon cinnamon
3 A cup apricot glaze
Preheat oven to 300 degrees and grease an BxB-inch
pan.
In a mixing bowl, beat eggs. Add honey, oil, and but
termilk. Beat until well-blended. Stir in carrots and nuts.
In a separate bowl, sift together flour, salt, soda, and
cinnamon. Fold into carrot mixture and mix well but do
not beat. Pour batter into prepared pan and bake in pre
heated oven for 1 hour.
Remove from oven and allow to cool for 10 minutes.
Cover with apricot glaze and allow to cool completely.
Apricot glaze:
2 cups pitted and chopped fresh apricots
1 thinly sliced lemon with peel, chopped
y 3 cup honey.
In a medium-sized saucepan, combine apricots,
lemon and honey. Heat slowly over low heat until honey
is dissolved and fruit becomes juicy. Put mixture into the
container of a blender and blend at medium speed until
completely pureed. Return to saucepan and cook slowly
for 5 to 8 minutes, stirring so glaze will not scorch. Cool.
Place in covered jar and store in refrigerator.
Orange Cookies
Carrot Cake
(Turn to Pag# B 9)
"“•Recipes
(Continued from Page B 6)
pan. Add chicken broth and wine.
Over high temperature, bring to a
boil and continue boiling about 5
minutes; reduce temperature to
low. Into skim milk, stir arrowroot
and slowly add mixture to pan liq
uids. Sprinkle with remaining pep
per and cook, stirring, until thick
ened, about 2 minutes. Return
chicken to pan and sprinkle with
chives, spooning sauce over chick
en. Simmer about 5 minutes. Serve
over rice. Serves 4.
MY OWN ORIENTAL
CHICKEN STIR-FRY
1 chicken, skinned, boned and cut
in 2-inch strips
1 medium zucchini cut in strips
2 small patty pan squash cut in nar
row wedges
1-2 cups fresh mushrooms sliced
1-2 cups Italian green beans, cut at
a slant in 2-inch lengths
1 stalk celery, sliced diagonally
1 clove garlic, chopped fine
'A teaspoon ginger
2 to 4 teaspoons tcriyaki or soy
sauce
Slir-fry chicken strips in 3 to 4
tablespoons butter and 1 to 2 teas
poons leriyaki sauce until pink col
or disappears. Set aside. Stir-fry
vegetables in 1 to 2 teaspoons ter
iyaki sauce and 3 to 4 tablespoons
butler for 3 to 5 minutes. Sprinkle
with garlic and ginger. Add chick
en and pan drippings and stir to
mix. Cook, covered, on medium
low heat, stirring occasionally,
until chicken is done and veget
ables are crisp-tender. Thicken pan
juices with cornstarch and serve
over rice.
Mary Wingert
New Bloomfield
MY OWN LOW CALORIE
STIR-FRY
1 chicken breast, skinned, boned
and cut in strips
1 small onion, cut in wedges or
sliced
1 cup fresh mushrooms, sliced
'A head cabbage, sliced
1 cup fresh bean sprouts
1 to 2 tablespoons soy sauce
'A teaspoon minced garlic
Spray medium frypan or wok
with generous coaling of butter
flavor Pam cooking spray. Stir-fry
chicken about 3 minutes. Add veg
etables, garlic, soy sauce and 'A
cup water. Cook, stirring occasion
ally, covered, until chicken is done
and vegetables are tender.
For variety, other vegetables
can be added or exchanged, such
as zucchini, green beans, broccoli
flowerets, cauliflower or carrot
strips.
Mary Wingert
New Bloomfield
EASY CHICKEN SKILLET
8 favorite chicken parts, skinned
'A cup vegetable oil
'A teaspoon salt
'A teaspoon pepper
1 cup hot water
1 chicken bouillon cube
1 can (15-ounccs) tomato sauce
with mushrooms
1 can (16 ounces) mixed veget
ables, drained
1 can (2.8 ounces) French fried
onions, drained
In large frypan, place oil and
heat to medium-high temperature.
Add chicken and cook, turning and
sprinkling with salt and pepper,
about 5 minutes. Drain oil and dis
card. Dissolve bouillon cube in hot
water and add to frypan, scraping
to loosen pan drippings. Add
tomato sauce and mixed veget
ables; bring to a boil, reduce temp
erature, cover and simmer about
25 minutes or until fork can be
inserted in chicken with ease. Stir
in half of onion rings.