88-Lancaster Farming, Saturday, October 1, 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 - 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 Godjley’of Mohnton would
like to know if fondant that is used in chocolate coating
cherries can be used in othep w^ys.
QUESTION - Frances Sllaner, Swoope, Va.,
requests a recipe for cheese cake that is baked in a tube
pan and is high like a pound cake.
QUESTION - Susan Keeny, Stewartstown, would like
to know how to make hash brown patties to freeze.
QUESTION - Sandy Tabor of North East, Md.
requests a recipe for for bean pie that has the consisten
cy of pumpkin pie.
QUESTION - V. Martin, Springfield, Va., requests a
recipe for Mozarella cheese.
QUESTION - Mrs. Donald Hill of Apalachin, N.Y.,
requests a recipe for candied dill pickles.
QUESTION - Margie Robbins of Alloway, N.J. writes
that while visiting Idaho State Fair this summer, she had
potato ice cream which came in all flavors and used real
Idaho potatoes. Does anyone have the recipe for Potato
Ice Cream?
QUESTION - Barbara Conrad, Montrose, requests a
recipe for Jewish Rye Bread that is light.
QUESTION - Barbara Conrad, Montrose, requests a
recipe for strawberry cheesecake homemade ice
cream.
QUESTION - J. Musser, Lititz, requests a recipe for
making smooth, thick chocolate milkshakes.
QUESTION - Mrs. D. Keller, Wrightsville, requests a
recipe for diabetic jelly or jelly made without sugar.
QUESTION - Judy Hutira, Barnesville, requests a
recipe for Beef Barley Soup.
QUESTION - Judy Hutira, Barnesville, requests a
good but simple recipe for beef or deer jerky.
QUESTION - Ruth Kuhns, Millmont, requests a
recipe for cinnamon biscuits that are very moist and
have raisins in them with a glaze on top. She also
requests a recipe for southern biscuits and a fairly
simple recipe for cheese or fruit danishes.
QUESTION - Doris Garges, Perkasie, requests a
recipe for oatmeal shoo-fly pie.
QUESTION - May Ozimek requests stir-fry recipes.
QUESTION - Paula Whitman, Carlisle, requests a
recipe for Schmercase.
ANSWER - Barbara Reed, Punxsutawney,
requested a recipe for canning hot peppers. Thanks to
an anonymous reader from Lititz for the following recipe,
which she claims is easy to make.
Hot Peppers
Hot peppers
3 quarts water
1 quart vinegar
Vt cup salt
Wash peppers. Cut or leave whole depending on
size. Pack into jars. Boil water, vinegar and salt. Pour
over peppers. Let stand five minutes. Pour the solution
back into the kettle and boil again. Again pour into jars
with peppers and seal with sterilized lids.
ANSWER - Mary Ringley from Carlisle requested a
pie filling recipe that appeared on former Cream’of Corn
Starch boxes. Thanks Paula Whitman, Carlisle, for
answering this request.
Cherry Pie
3 tablespoons Cream of Cornstarch
% cup sugar
1 cup cherry juice
1 tablespoon butter
1 tablespoon lemon juice
4 cups drained, pitted cherries
1 (9-inch) baked pie shell
Combine corn starch and sugar. Gradually add cher-
Cook’s
Question
Comer
ry juice. Heat to boiling over direct heat and boil gently
for 3 minutes, stirring constantly. Add buttere, lemon
juice and drained cherries. Mix thoroughly. Pour into (Continued from Page se)
baked Die shell. Makes one 9-inch pie
ANSWER - Below are some recipes that have accu
mulated in my files that I received too late to use in the
recipe topics. Hope you enjoy them.
Tomato Soup Cake
3 cups sifted cake flour
1 teaspoon cinnamon
1 teaspoon cloves
1 1 /z cup sugar
Vz teaspoon baking soda
1 tablespoon baking powder
1 teaspoon nutmeg
% cup margarine
2 eggs
Vi cup water
1 can tomato soup, undiluted
Cream margarine and sugar. Add eggs. Beat well.
Combine soup, water, and baking soda. Add soup alter
nately with remaining dry ingredients, stirring after each.
Bake in layers in 9x13-inch pan for 30 to 35 minutes.
Frost with cream cheese frosting, top with crushed or
halved walnuts. Reader comments that cake is unusual
and delicious.
May Oziniek, Flemington, N.J
Lazy Lady Pierogl
1 pound Roteller curly macaroni
1 large can sauerkraut
1 cup chopped onion
1 cup chopped mushrooms
2 cans cream of mushroom soup
2 sticks margarine
Cook and drain macaroni. Return to a large soup
kettle. Add 2 cups water to the sauerkraut, saute and
mix for 10 minutes. Add undiluted soup, mix well, stirring
and saute 15 minutes over low heat. Add with salt and
pepper to large pot with macaroni. Mix well and gently.
Reader writes that the recipe is delicious and reheats
well.
lowa Chocolate Cake
3 /< cup shortening
2 cups sugar
VA cup boiling water
Mix shortening and sugar in bowl and cover with boil
ing water.
2 cups flour
2 teaspoon soda
'A teaspoon salt
A cup cocoa
2 eggs (beaten)
1 teaspoon vanilla
Add the last ingredients to the hot mixture. The batter
will be thin. Bake in a greased 9x13-inch pan or layer
pans for 35 to 45 minutes at 350 degrees.
Combine:
% cup raisins
'A cup sugar
V* cup water
Cook until raisins are soft.
Mix together:
1 heaping tablespoon flour
1 cup milk
2 eggs, separated
2 tablespoons butter
1 teaspoon vanilla
Add flour, milk, and egg yolks to raisin mixture. Bring
to a boil, add butter and vanilla. Pour into pie shell, cover
with pie crust.
Zucchini Squash Fritters
2 cups zucchini squash, shredded
2 tablespoons butter
% teaspoon onion salt
Dash of pepper
'A cup flour
1 teaspoon baking powder
2 eggs
In bowl, stir together dry ingredients. Stir in beaten
eggs until mixture is moistened. Fold in zucchini.
In' skillet, melt butter over medium heat, using 2
tablespoons mixture for each round. Fry three to five
minutes on each side or until brown. Makes 8 to 10
rounds.
Raisin Cream Pie
(Turn to Page B 9)
May Ozimek
Flemington, N.J.
Marilyn Sensening
Smyrna, De.
Favorites
SOUTH PACIFIC
PORK KABOBS
'A cup soy sauce
V* cup water
'A cup sliced green onion
3 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon fresh ginger root,
grated
1 clove garlic, minced
'A teaspoon pepper
V* pound boneless pork, cut into
1-inch cubes
' 3 tablespoons peanut butter
1 teaspoon cornstarch
'A cup milk
'A cup chicken broth
2 tablespoons green onion,
chopped
A teaspoon garlic salt
In a small bowl, combine soy
sauce, water, 'A cup green onion,
sugar, lemon juice, ginger root,
garlic and pepper. Add pork cubes
and toss to coat. Marinate for 8
hours or overnight in the
refrigerator.
Prepare grill. Thread pork on
skewers. Cook on grill over low
heat until tender, about 8 to 10
minutes on each side. Or broil at
moderate temperature, 3 to 5
inches from heat, until tender,
about 8 minutes per side.
Meanwhile, in a small saucepan,
blend peanut butter and corns
tarch. Stir in milk, chicken broth,
onion, garlic salt and pepper.
Cook, stirring occasionally, over
moderate heat until mixture thick
ens and bubbles. Cook 1 minute
longer. Serve sauce on kabobs.
Diane Nurko Hilker
Robbmsville, N.J.
PORK MILAM CASSEROLE
1 pound boneless pork
2 tablespoons salad od
'A cup chopped onion
'A cup chopped celery
1 medium green pepper,
chopped
1 can sliced mushrooms
1 tablespoon Worcestershire
sauce
1 teaspoon salt
'A teaspoon basil
'A teaspoon pepper
1 can mushroom soup
'A cup milk
8 ounces noodles
1 tomato, peeled and sliced
VA cup croutons
2 tablespoons melted butler
1 cup grated cheese
Cut pork into 1-inch cubes.
Brown in oil on all sides. Add
onion, celery, and green pepper.
Saute until tender. Mix in
mushrooms, Worcestershire, salt,
pepper, and basil. Simmer covered
for 25 minutes. Blend in soup and
milk. Simmer covered another five
minutes. Preheat oven to 350
degrees. Cook noodles, drain.
Combine pork mixture with noo
dles in casserole, overlap tomatoes
around edge of casserole. Toss
croutons in melted butter and top
casserole with them. Sprinkle on
grated cheese. Bake for 30
minutes. Serves 8.
Jean Warner
Litilz
PORK ROAST
3 pound pork loin roast
1 medium onion
1 botde chili sauce
'A cup sweet molasses
'A teaspoon cinnamon
Roast pork in 325-dcgree oven
for approximately VA hours.
Meanwhile, peel and chop onion.
Combine with other ingredients in
small skillet. Cook until onions are
soft and translucent. Cover the
roast with sauce and continue
cooking for 30 minutes.
Lance Sutton
Parkton, Md.
(Turn to Page B 9)