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 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 - Margie Robbins of Alioway, 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 - Sadie Stoltzfus, Manheim, would like to know if anything else can be substituted for the red food coloring requested when making red velvet cake. QUESTION - Sandra Tabor, North East, Md., requests recipes for easy, beginning bread-making recipes. QUESTION - A Fleetwood reader would like a recipe for toaster breakfast pastries. QUESTION - Alta Wise, Millerstown, requests a recipe for homemade pancake syrup. QUESTION - A reader from Fulton County requests a recipe for city cured bacon. QUESTION - Mary Benscoter, Berwick, requests a recipe for making the brine for curing hams and bacon. Please list the ingredient amounts and how long it should remain in the brine. How long is it smoked and what kind of wood is used? QUESTION - Edith Moore, Pennington, N.J. said that a recipe called Wheat Germ Brownies appeared in the November 5 issue. She said it does not list flour as an ingredient and asked if that is correct. Answer: Accord ing to the recipe mailed to us, the recipe does not list flour as an ingredient. QUESTION - Betty Roseberry of Washington, N.J. requests a recipe for bacon gravy and sausage gravy. She said that both are served with biscuits in Tennesee and Virginia. QUESTION - Barb Gayman, Chambersburg, requests a recipe for cream of chicken and cream of cel ery Soup to use in casseroles. Does it need to be diluted for casserole use and can it be frozen? QUESTION - R.C. Lichty would like a recipe for mak ing dancing moth balls in a bowl of water. QUESTION - Mrs. H, Kintuersville, requests a recipe for cinnamon bread. QUESTION - Mary Winters, Elizabethtown, requests a recipe for pumpkin cake or cupcakes. QUESTION - Patricia Wax, Carlisle, requests a recipe for homemade bagels that taste similar to the fro zen Lender’s Bagels. QUESTION - Lois Delp, Dimock, requests recipes for rocky road candy and peanut brittle, which previously appeared in the microwave column about two years ago. She writes that she lost her recipe. “They were easy and excellent and I’d like to make them for holiday gift giving.” QUESTION-Sandra Tabor of North East, Md., would like recipes using buttermilk. QUESTION - Jane Musser, Lebanon, requests a recipe for red velvet cake and for the frosting. She'd also like one for a moist carrot cake with raisins and nuts. QUESTION - R. Musser from Ephrata requests a recipe for oat bran muffins and other oat bran recipes. ANSWER - May Ozimek requested stir-fry recipes. Thanks Esther Kurtz of Elverson for answering her request. Stir Fry Cabbage 2 tablespoons butter % cup onion, chopped 1 clove garlic, minced 3 to 4 cups cabbage, shredded Vi teaspoon paprika Cook’s Question Comer Vi cup carrots, shredded *'‘ ‘ 1 teaspoon salt Dash pepper 2 teaspoons soy sauce Melt butter in a skillet. Stir fry onion and garlic. Add cabbage and carrots. Stir fry over medium heat for 5 minutes. Add remaining ingredients and mix well. Serve at once. ANSWER - F. Merged, Ringgold, requested a recipe for cheese cake using cottage cheese. Thanks Thelma Hostetler and to an anonymous reader for the following. Cheese Cake 1 pound cottage cheese 1 pound cream cheese VA cups sugar 4 eggs, beaten slightly Juice of 'A lemon 3 tablespoons flour 1 teaspoon vanilla % pound butter, melted 1 pint sour cream Cream cheese in bowl. Add sugar gradually. Add eggs. Beat well until smooth. Stir in lemon juice, vanilla, flour and cornstarch. Add butter. Mix until smooth. Blend in sour cream. Pour into greased 9-inch spring form pan or angel food pan that bottom comes out. Bake in mod erate oven for 325 degrees for 1 hour. Allow cake to remain in oven for 2 hours or longer. Don’t open door. Ricotta Cheesecake 1 package vanilla pudding mix % cup sugar 1 cup milk 1 pound Ricotta or Cottage Cheese 4 eggs, separated 1 teaspoon lemon juice % teaspoon salt 2 teaspoons vanilla 4 cup heavy cream, whipped 6 cup crushed graham crackers 2 tablespoons melted butter Mix pudding mix with % cup sugar and milk. Cook, stirring until thickened. Cover; cool. Combine cottage cheese, egg yolks, lemon juice, salt, and vanilla. Beat thoroughly. Stir pudding mix into cheese mixture, blend ing well. Beat egg whites until stiff peaks form. Fold into pudding mixture. Fold in whipped cream. Mix cracker crumbs, 1 teaspoon sugar and butter. Press into cake pan. Pour into whipped cream mixture. Bake at 425 degrees for about 30 minutes or until set. Yields; 7 to 10 servings. CORRECTION - Sandra Tabor of North East, Md., writes that the recipe for Rayelene's Macaroni Salad that appeared in the 11/5/88 issue should read !4 cup buttermilk, NOT 4 cups buttermilk. We regret this error. The complete recipe follows. Rayelene’s Macaroni Salad Vi cup buttermilk 2 tablespoons mayonnaise 1 tablespoon sugar 4 teaspoon salt 1 tablespoon prepared mustard Dash garlic and pepper 3 cups cooked macaroni Vi cup chopped celery 4 tablespoons bell peppeer 4 tablespoons chopped onion % cup chopped black olives, optional In bowl, combine milk, mayonnaise, sugar, and sea sonings, stirring until smooth and well-mixed. Add remaining ingredients and toss to combine; cover and refrigerate until ready to serve (at least one hour). ANSWER - Laverne Casteel, Bedford, requested a recipe for vegetable soup that can be canned in quart jars, put in a boiling bath and sealed. Thanks Mildred Vorndran, Webster, N.Y., who writes that she uses this every year. Vegetable Soup 1 peck tomatoes, peeled 1 large bunch celery 12 onions 2 quarts carrots 1 pepper Small bunch parsley 3 quarts water % cup salt Peel tomatoes and cut in small chunks. Put celery, onions, carrots and pepper through the food chopper. Add cut up parsley, water and salt. Cook together for 1 hour. Place in quart jars and pro cess in boiling water bath for 30 minutes. Yield approxi mately 8 quarts. For soup preparation, add desired amount of soup stock in preparation for meal. (Turn to Pago B 9) .*««.**po£|St** *»- (Continued from Pago B 6) OYSTER STUFFING 1 cup oysters, drained, reserving '/ cup liquid 1 cup water 'A cup margarine i'A cup onion, chopped 1 cup celery chopped 8 cups dry bread cubes V* cup chicken broth 1 egg, beaten I'A teaspoon poultry seasoning A teaspoon salt 2 teaspoon pepper In small saucepan, heat oysters in water until boiling. Reduce heat to low; simmer, covered 5 minutes or until oysters are set Drain and chop coarsely: set aside. In large skillet, melt margarine; add onion and celery. Cook until tender. In large bowl, combine all ingre dients with oysters; mix well. Stuff turkey loosely with stuffing imme diately before roasting. Roast turk ey as directed on wrapper. Spoon remaining stuffing into greased baking dish. Bake at 325 degrees for 40 to 50 minutes or until hot. Refrigerate leftovers. Makes 10 to 12 servings. SOUTHWEST CORNBREAD STUFFING 1 pound sage sausage Vi cup butter 2Vi cup white onion, chopped 1 cup green pepper, chopped 16-ounces cornbread stuffing mix OR 2 (BxB-inch) pans cornbread, crumbled 1 cup chicken broth 8 ounces chopped green chilies 1 teaspoon chili powder 1 teaspoon oregano leaves 1 teaspoon salt In large skillet, crumble and brown sausage; remove from skil let, reserving drippings. In reserved drippings, melt margar ine. Add onions and green pep pers; cook until tender. In large bowl, combine all ingredients with sausage mixture; mix well. Stuff turkey loosely with stuffing imme diately before roasting. Roast turk ey as directed on wrapper. Spoon remaining stuffing into greased baking dish. Bake at 323 degrees for 45 minutes or until heated throughly. Refrigerate leftovers. Serves 10 to 12. CRANBERRY MOLD WITH ORANGE SOUR CREAM DRESSING Mold; 1 package (6-ounces) raspberry flavored gelatin I'A cups boiling water 2 packages (10-ounces each) frozen cranberry-orange relish Dressing: '/< cup orange juice 1 tablespoon grated orange peel Vi teaspoon vanilla extract 1 cup dairy sour cream For mold, dissolve gelatin in boiling water. Break up frozen cranberry relish with fork; add to gelatin mixture. Stir until cranber ry relish is thoroughly thawed and combined with gelatin. Pour into 6 cup mold. Chill several hours or overnight until set. To serve, unmold onto serving plate. For dressing, stir orange juice, peel and vanilla gently into sour cream. Serve with cranberry mold. BAKED CRANBERRIES 4 cups cranberries 2 cups sugar Combine cranberries and sugar in glass baking dish. Do not add water. Cover and bake at '375 degrees for soft, about 45 minutes. Chill before serving. Betty Biehl Mertztown
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