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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 609, Ephrata, PA 17522. There’s no need to
send a BASE. If we receive an answer to your ques
tion, we will publish it as soon as possible.
Answers to recipe requests should be sent to the
same address.
QUESTION - A Fleetwood reader would like a recipe
for toaster breakfast pastries.
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 - Mrs. H, Kintuersville, requests a recipe
for cinnamon bread.
QUESTION - Patricia Wax, Carlisle, requests a
recipe for homemade bagels that taste similar to the fro
zen Lender’s Bagels.
QUESTION - R.G. Kamoda, Monongahela, requests
recipes using a farm-dressed stewing hen for chicken
noodle soup, chicken and biscuits and chicken and
dumplings.
ANSWER - P. Bange of Hanover requested a recipe
for pumpkin whoopie pies. Thanks D. Witmer, Ephrata;
Bev Martin, Stevens; and Mrs. Elmer Renoll of Seven
Valleys for the following recipe.
Pumpkin Whoopie Pies
3 cups flour
1% cups salad oil
2 teaspoons baking soda
1 teaspoon salt
2 cups cooked, pureed, pumpkin
IYz cups sugar
2 teaspoons cinnamon
2 teaspoons baking powder
4 eggs
Beat salad oil and sugar. Add eggs and beat well. Add
flour, baking soda, salt, baking powder and cinnamon
gradually. Blend in pumpkin. Drop on ungreased cookie
sheets. Bake at 350 degrees for 5 to 6 minutes.
Filling:
2 egg whites
4 tablespoons milk
4 tablespoons flour
Vz cup butter, softened
1 tablespoon vanilla
2 cups confectioners' sugar
1 cup shortening
Beat egg whites until fluffy. Add milk, vanilla, sugar, and
flour gradually. Beat. Add shortening and butter. Beat
until fluffy. Spread between two cookies.
ANSWER - Barb Gayman, Chambersburg,
requested a recipe for cream of chicken and cream of
celery soup to use in casseroles. Thanks Elaine Good,
Lititz, who writes that virtually any cream soup can be
made by using a medium-thick white sauce and adding
the appropriate flavorings. She has successfully frozen
cream soups and says that diluting is necessary only if
the casserole recipe calls for it. The following recipe,
which makes about the same amount of a 10-ounce
can, has eliminated the need for canned soups in her
kitchen
Basic White Sauce
Melt in heavy sauce pan:
3 tablespoons butter or margarine
Stir in, cooking until bubbly
3 tablespoons white flour
% teaspoon salt
Using wire whisk to prevent lumps, stir in
1 cup milk, stock or combination.
Cook until smooth and thick.
For cream of chicken: use chicken broth or bouillon
as half the liquid. Add % teaspoon poultry seasoning or
sage and diced cooked chicken if available.
For cream of celery: Saute 1 / 2 cup chopped celery
and 1 tablespoon finely chopped onion in the butter
before adding flour.
I»c.• * > r f *
Cook’s
Question
Comer
r*- f *
requested a recipe for Springerle cookies. Thanks Dor
othy Riesterer, New Providence, for sending this recipe
taken from a 1957 cookbook put out by the Wisconsin
Electric Power Company.
Springerle Cookies
2 eggs
1 cup sugar
2 cups flour
1 teaspoon baking powder
1 or 2 tablespoons anise seeds
1 /4 teaspoon salt
1 teaspoon anise extract
Beat eggs at high speed until thick and lemon col
ored. Add sugar gradually. Beat at lowest speed of mix
er for 10 minutes. Sift flour with salt and baking soda. Stir
into egg mixture. Add anise extract. Blend well.
Place a small portion of dough on a floured board.
Coat dough with flour. Pat with palms of hands to
% -inch thickness.
Dust springerele rolling pin with flour. Press on dough
to emboss design to get clear print.
Cut out the small squares. Anise seeds may be
sprinkled on cooky sheets if desired.
Place dough squares on cookie sheets to dry for 4 to 6
hours. Bake at 325 degrees about 15 minutes or until
delicately browned.
Store in covered container to mellow or soften
ANSWER - Donna Appel, Paradise, requested
recipes for freezing hash browns and other types of
potatoes. Thanks Mary Delaney, Genre Hall, for reply
ing. She said she freezes mashed potatoes in meal
sized- bowls with lids. When ready to use, heat in micro
wave oven until steamy hot. Whip potatoes with a fork
and “you can’t tell them from freshly made."
Mary also freezes scalloped potatoes, which she said
are good, but do not taste quite as good as freshly made
ones after freezing. The scalloped potatoes must be
pan-boiled for one-half of the cooking time required for
eating.
ANSWER - Betty Roseberry of Washington, N.J.
requested a recipe for bacon gravy and sausage gravy.
Thanks Mary Delaney, Centre Hall, and May Ozimek of
Flemington, N.J. for replying. For bacon or sausage
gravy, fry bacon or sausage, drain off all the fat except 2
tablespoons. Sprinkle 2 tablespoons flour over the meat
and stir until brown. Add milk (amount depends on the
consistency desired) slowly and stir until thickened.
Sausage Gravy And Biscuits
1 tube sage sausage meat
1 small onion, diced
2’/a cups warm milk
3 tablespoons flour
Salt and pepper
1 tube refrigerator biscuits
Saute sausage and onion in large frying pan until
lightly browned. Sprinkle and stir in flour. Slowly add
milk, salt and pepper. Cook a few minutes over medium
heat. Serve over baked and split biscuits.
ANSWER - Sadie Stoltzfus, Manheim, wanted to
know if anything else can be substituted for the red food
coloring requested when making red velvet cake.
Thanks to May Ozimek of Flemington, N.J. and to Mrs.
John Becker, Intercourse, who suggest substituting red
beet juice.
QUESTION - Sandra Tabor of North East, Md.,
requested recipes using buttermilk. Thanks Elaine
Good, Lititz, for two of yours.
Buttermilk Pancakes
Beat together;
1 cup buttermilk
2 tablespoons vegetable oil
1 egg
Add and mix only until moistened
V 2 cup whole wheat flour
% cup unbleached white flour
1 teaspoon baking powder
’/* teaspoon baking soda
Vz teaspoon salt
Fry on hot griddle.
Stir together:
3/2 cups whole wheat flour
1 cup or less brown sugar
1 teaspoon baking soda
1 teaspoon salt
Add, stirring until smooth:
2 cups buttermilk or sour milk
Pour into greased 9x13x2-inch pan. Bake at 375
degrees for 20 minutes. Serve warm with fruit and milk.
Refrigerate leftovers and eat as cold cereal.
Grape-Nuts Cake
(Turn to Pago B 9)
esser
(Continued from Page B 6)
ROCKY ROAD
BUTTERSCOTCH BARS
3 cups zwciback crumbs
2 cups miniature marshmallows
1 cup coarsely chopped pecans
% cup firmly packed brown
sugar
1 cup evaporated milk
1 package (12 ounces) butter
scotch pieces
A teaspoon vanilla extract
Combine crumbs, marshmal
lows, nuts and sugar in a large mix
ing bowl. Place evaporated milk
and butterscotch pieces in
medium-sized heavy saucepan.
Cook over low heat, stirring con
stantly, until butterscotch pieces
are melted and mixture is smooth.
Reserve 'A cup butterscotch mix
ture for glaze. Combine remainder
with dry ingredients; mix well.
Spread in buttered 8-inch square
baking pan. Drizzle reserved but
terscotch mixture over top. Refrig
erate several hours or overnight
before cutting and serving. Store in
covered container in refrigerator.
(Can be frozen in covered contain
er up to 1 month. Thaw and store in
refrigerator).
Dairy Association
STRAWBERRY PARFAIT
I V* cups boiling water
3-ounces strawberry flavored
gelatin
2 cups vanilla ice cream
Dissolve gelatin in boiling
water. Add ice cream gradually
and stir until melted. If desired,
I'A cups strawberries may be
folded in and used for garnishing.
Chill. “Simply delicious!”
Laurie Sterner
Montgomery Co. Dairy Princess
Strategies
For
Sleepless
People
DON’T worry if you can’t
sleep. The pressure to fall asleep
only makes it more difficult to do
so.
DON T eat anything rich in pro
tein just before bed. It’s an
energizer.
DO try a glass of warm milk or a
cup of herbal tea as a nice, sleep
inducing nightcap.
DO try telling yourself: “I’m
getting sleepy. I’m getting sleepy.
I’m getting sleepy.” This sort of
self-hypnosis works for many.
If you’re tired of not sleeping,
these don’ts and do’s from the
head of the Somma Mattress com
pany, Angie Echevarria, may be
the news that helps you snooze.
DO down a bedtime snack that’s
high in carbohydrates. English
muffins and bananas are good
choices, one study found. Avoid
meat and other protein-rich foods.
DON’T drink alcoholic bever
ages just before bedtime. Milk or
herbal tea are considered better
nightcaps.
DO try to relax your muscles, a
few at a time.
DON’T worry about hot sleep
ing. Just lying in bed can be nearly
as good for you and once you take
the pressure to sleep off yourself,
you may find it easier to achieve.
DO breathe deeply. Take five
deep slow breaths and tell yourself
you’re getting more relaxed and
sleepy with each one.
If none of this works, you can
always try reading this article
over...and over...and over...and
over...and...
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