BS-Lancaster Farming, Saturday, October 8, 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, 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 - 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 to make strawberry cheesecake 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
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 - A reader requests a recipe for brown
flour potato soup.
QUESTION - Lucille Groff, Denver, writes that when
she makes grape juice in her juicer/steamer kettle, she
puts the remaining pulp stems and seeds through her
food press and it yields a lot grape pulp. She’d like
ideas on how to use the pulp without the stems and
seeds.
QUESTION - May Ozimek requests stir-fry recipes.
QUESTION - Paula Whitman, Carlisle, requests a
recipe for Schmercase.
QUESTION - An East Berlin reader requests recipes
using day-old bread.
QUESTION - An East Berlin reader requests recipes
using Jerusalem artichokes.
QUESTION - Mary Lynn Martin, Orrtanna, requests a
recipe for Amish macaroni salad.
QUESTION - Marian Hurst, Narvon, would like to
know how to substitute melted chocolate chips by using
powder cocoa.
ANSWER - Sandy Tabor of North East, Md.
requested a recipe for for bean pie that has the consis
tency of pumpkin pie. Thanks Mary Lynn Martin, Orrtan
na, for sending a recipe that she said is very good.
Can’t Believe It’s Not Pumpkin Pie
1 can (15 1 /2 -ounce) kidney beans, drained
1 can (12-ounce) evaporated milk
2 eggs
V» cup sugar
1 % teaspoons ground cinnamon
'A teaspoon ground cloves
Vi teaspoon ground nutmeg
% teaspoon ground ginger
% teaspoon salt
1 9-inch unbaked pie shell
Combine all ingredients and mix at medium high
speed in blender for 1 minute. Pour mixture into pie shell
and bake 30-35 minutes at 375 degrees. (Center of pie
may be liquidly but will set as it cools). Chill and serve
with whipped topping, if desired.
Cook*s
Question
Comer
ANSWER - Frances Shaner, Swoope, Va.,
, requested a recipe for cheese cake that is baked in a
tube pan and is high lik3 a pound cake. Thanks to Cheryl
Pinkerton of Leonardtown, Md., for sending in two
recipes.
Phllly Marble Cake
VA cups §ugar
1 cup butter <
4 eggs
VA teaspoons baking powder
'A teaspoon baking soda
8 ounces cream cheese, softened
VA teaspoon vanilla
2% cups cake flour, sifted
2-ounces unsweetened baking chocolate, melted
Combine sugar, cream cheese, butter and vanilla.
Blend well. Add eggs one at a time, mixing after each
addition. Gradually mix in flour and baking powder.
Reserve 2 cups batter. Add chocolate and baking soda
to remaining batter. Pour batters alternately into
greased and floured 10-inch tube pan; cut through bat
ter with knife for marbled effect. Bake at 325 degrees for
1 hour. Cool 5 minutes. Remove from pan. Drizzle glaze
on warm cake.
Glaze: Heat 2 tablespoons butter and 2 tablespoons
milk in saucepan. Add VA cups confectioner’s sugar,
mix well. Stir in 'A teaspoon vanilla.
114 cups sugar
1 cup butter
4 eggs
1/2 teaspoons baking powder
V* cup chopped maraschino cherries, drained
8 ounces cream cheese
V/2 teaspoons vanilla
2Vi cups sifted cake flour
'A cup chopped pecans
Combine sugar, cream cheese, butter and vanilla;
mix well. Add eggs, one at a time, beating after each
addition. Gradually add 2 cups flour and baking powder;
blend well. Toss remaining Vi cup flour with cherries
and nuts; fold into batter.
Sprinkle 10-inch tube pan with 14 cup finely chopped
pecans. Pour batter into pan and bake at 375 degrees
for 1 hour and 10 minutes. Cool 5 minutes; remove from
pan. Cool thoroughly. Combine I'A cups sifted confec
tioners’ sugar with 2 tablespoons milk, mix well. Drizzle
over cake. Garnish with additional cherries and nuts.
ANSWER - Doris Garges, Perkasie, requested a
recipe for oatmeal shoo-fiy pie. Thanks Mrs. Ray
Reinecker, York Springs, for your recipe.
V* cup butter
'A cup sugar
'A teaspoon cinnamon
Vi teaspoon cloves
% teaspoon salt
1 cup dark corn syrup or molasses
3 eggs
1 cup quick oats
Cream butter and sugar. Add spices and salt. Stir in
syrup. Add eggs one at a time beating well. Add oats.
Bake in a 9-inch pastry shell. Bake at 350 degrees about
1 hour until knife comes out clean.
ANSWER - Susan Keeny, Stewartstown, wanted to
know how to make hash brown patties to freeze. Thanks
Cindy Korver, Gettysburg, for sharing your recipe.
Frozen Hash Brown Potatoes
Boil baking-type potatoes in their jackets until tender but
still firm. Drain, cool and peel. Grate potatoes on a
coarse grater. Line a 10-inch skillet with aluminum foil,
covering sides.
Mix Iy, teaspoons salt with 4 cups grated potatoes.
Pack grated potatoes in foil-lined skillet pressing down
firmly. Remove from skillet with foil. Seal, label and
freeze. Cook two packages for golden crisp-crusted
potatoes. Serves 8 or 9. Recommended storage time:
up to 2 months.
ANSWER - Judy Hutira, Barnesville, requested a
recipe for Beef Barley Soup. Thanks Mrs. Ray Reineck
er, York Spring, for submitting a recipe.
Barley Soup
2 quarts beef and broth
1 quart tomatoes
I'/z cups barley
2 cups carrots
1 cup celery
Vi cup onion
% cup parsley
Vt teaspoon thyme
1 teaspoon basil
Pepper to taste
Cook all ingredients together until barley is soft,
Holiday Gift Cake
Oatmeal Pie
Pork
Favorites
(Continued from Page B 6)
STUFFED PORK CHOPS
6 double pork chops
small onion, diced
2 celery stalks, diced
6 teaspoons melted butter
4 slices dry bread, diced
1 small apple, diced
1 teaspoon sage
'/» teaspoon pepper
1 teaspoon salt
Cut a pocket in each chop.
Brown onion and celery in butter;
pour over bread. Add apple, sage,
pepper, and salt; mix thoroughly.
Stuff chops, skewer with tooth
picks. Bake in 325-degree oven for
1 hour and 30 minutes or until
tender.
Barbara Hench
Loysville
QUICK PORK CHOP DINNER
4 pork chops, 'A -inch thick
4 medium potatoes
4 medium carrots, halved
4 medium onions
Concentrated orange juice
Sprinkle chops with flour, salt,
and pepper. Brown thoroughly in
hot fat in skillet. Pour off (kip
pings. Add vegetables and 1 cup
concentrated orange juice. Cover
and cook 45 minutes or until chops
and vegetables are tender.
Merrill C. Stettler
Elizabethtown
BREADED PORK CHOPS
6 pork chops
% cup fine bread crumbs
1 teaspoon salt
'A teaspoon pepper
1 egg, beaten
'A cup milk
'A cup boiling water
Add salt and pepper to bread
crumbs. Beat egg and add milk.
Dip chops in liquid and roll in
crumbs. Put three tablespoons fat
in a skillet and brown chops. Place
chops in a baking pan or dish and
add boiling water. Cover and bake
at 400 degrees for about 50
minutes. Serves 6.
Helen Nolt, Anna Martin
Lois Martin
PORK CHOP CASSEROLE
2 loin pork chops
2 medium onions, sliced
2 cups diced raw potatoes
'A cup milk
Salt, pepper to taste
Pinch of sage
Bread crumbs
Saute chops in hot fat in skillet
until brown on one side. Then turn
and brown on other side. Place on
the bottom of a casserole with the
onions, followed by the potatoes.
Season milk with salt and pepper
and add sage. Pour milk over con
tents of casserole. Sprinkle bread
crumbs on top. Bake in 350-degree
oven until chops are tender, about
1 hour. Serves 2.
Linda Zimmerman, Reamstown
Dianne Young, Reading
PORK CHOP SUPREME
Pork chops
Onion
Lemon
Brown Sugar
Catsup
Place pork chops in baking dish.
On each pork chop, put 1 slice on
onion, 1 slice of lemon, 1 tables
poon brown sugar, and 1 tables
poon catsup. Cover and bake 1
hour at 350 degrees. Uncover and
bake additional half hour.
Charlene Reiff
Lititz
(Turn to Pag* B 9)