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. If we do not receive an
answer to this request within the next two weeks, we will
assume no one knows the answer and drop this
request.
QUESTION - R.G. Kamoda, Monongahela, requests
recipes using a farm-dressed stewing hen for chicken
noodle soup and chicken and biscuits.
QUESTION Mary Schlaseman, Mt. Zion, requests
a recipe for molasses coconut Easter eggs.
QUESTION Helen Kalwasinek, Portage, asks,
“Does anyone can geese?” Since some can beef and
chicken, she suspects that geese can be canned but
would like directions.
QUESTION— Helen Kalwasinek, Portage, requests
a recipe for deli rye bread similar to that made by
Stroehman’s.
QUESTION A reader from Snyder County
requests a recipe for Wisconsin cheese soup.
QUESTION A reader from York' County wants
directions for cooking home made tripe that will come
out snowy white.
QUESTION Mrs. Peter Pagetto, Danielsville,
requests a recipe for homemade potato candy.
QUESTION A reader from Manheim requests a
recipe for baked chicken that tastes similar to Shake
and Bake®.
QUESTION Mrs. Eleanor Lesko of Newton, N.J. is
looking for a recipe for Kentucky Fried Chicken®.
ANSWER C. M. Haas, Monocauy Station,
requested a recipe for chocolate shoofly pie. Thanks
Mrs. Paul Weaver, East Earl, for submitting recipes.
Chocolate Shoofly Pie
(Pudding part)
2 cups granulated sugar
2 teaspoons flour
2 teaspoons corn starch
% cup cocoa
2 eggs
2 cups hot water
2 teaspoons vanilla
2 tablespoons butter
Cook together all ingredients. Cool. Pour a layer of
pudding into the unbaked pie crust and cover with
Shoofly dough. Makes 6 (8-inch) pies.
Shoofly Dough
1 cup lard or shortening
2 cups brown sugar
2 eggs, beaten
Add:
2 cups molasses
2 cups hot water
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons vanilla
3 tablespoons cocoa
5 cups flour
Mix together ingredients as if making a cake batter.
Pour on top of pudding. Bake at 350 degrees for 35 to 40
minutes.
ANSWER R.W. from Somerset County requested
recipes for beef tongue. Thanks M. A. Cairns of Wagon
town for sending yours.
Pickled Tongue
3-372 pounds fresh beef tongue
214 quart cold water
1 tablespoon salt
1 cup cider vinegar
2 tablespoons pickling spice, tied in cheesecloth.
Wash tongue. Place in heavy pan with lid. Add dll
Cook’s
Question
Comer
(Continued from Pago B 6)
POTATO SOUP
1 cup onions, chopped
2 tablespoons butter
1 tablespoon flour
2 cups potatoes, diced
l'/a teaspoon salt
ingredients and cook slowly for 3 to 4 hours or until ten
der. Liquids should totally cover the tongue. Add more
water if needed.
Remove tongue and place on platter. Cut tongue skin
from center front to center back on the outside and
inside curve, pull off heavy skin and discard. Slice and
serve.
The tongue sliced thin and cold for sandwiches is tas
ty with a light spread of mustard on your favorite bread.
ANSWER Edna Davis, Lenhartsville, requested a
recipe for apple strudel. Here is one from our files.
Strudel Dough
3 cups sifted flour
!4 teaspoon salt
1 tablespoon vegetable oil
1 beaten egg
1 cup lukewarm water
To mix and knead dough: Sift flour and salt into a
large bowl. Makeawell in the center of the flour; place oil
and egg in the depression.
Work flour gently into oil and egg and gradually add
water to make a soft dough.
Turn dough out onto a lightly floured pastry board.
Hold dough high above board and crash it down against
the board. Repeat this about 100 to 125 times until the
dough is smooth and elastic.
Knead slightly and pat it into a round. Lightly brush
surface of dough with oil.
Cover dough with an inverted warmed bowl and allow
to rest 30 minutes to 1 hour.
To stretch dough: Spread a large table, about 3x5
feet, with a clean cloth, allowing cloth to hang down.
Sprinkle cloth lightly but thoroughly with about 'A cup
flour.
Place dough in center of cloth and roll it into a large
rectangle, turning it several times to prevent its sticking
to the cloth, and rolling the outer edges as thinly as
possible.
With a soft brush, lightly brush the dough with cooking
oil (not olive oil): the oil aids in preventing the formation
of holes during strectching.
Now reach under the dough and start stretching (do
not pull) gently from the center to the outer edge.
Work around the table until the evenly stretched
dough is as thin as paper and drapes over the edges of
the table on all sides.
As you stretch, keep the dough close to the table. The
dough should not have any torn spots. If some should
appear, do not try to patch them.
With kitchen scissors, trim off the thick outer edges
that overhang the table. Allow the stretched dough to
dry a little, about 10 minutes. It should lose its stickiness
but avoid drying too long because it becomes brittle.
Apple Filling: *
Vz cup butter, melted and cooled
Vi cup fine breadcrumbs
VA pounds tart apples, peeled, cored and finely
sliced (4 to 6 apples).
Vi to V* cup sugar
1 teaspoon cinnamon
1 cup raisins
1 cup chopped walnuts, if desired
Brush dough with some of the melted butter.
Sprinkle two-thirds of the surface with breadcrumbs
and apples.
Sprinkle the sugar, cinnamon, raisins, and nuts over
this. Roll, place on buttered baking sheet. Brush with
butter.
Bake in moderate oven 35 to 45 minutes, basting fre
quently with melted butter.
ANSWER—Martha Lair requested a recipe for chive
buns. Thanks Bonnie Blain of Halifax for sending one
that you say might not be what she is expecting, but they
taste good.
Sour Cream And Chive Biscuits
2 cups biscuit baking mix
1 tablespoon dried snipped chives
1 cup sour cream or 3 /4 cup plain yogurt
Mix all ingredients and beat for 30 seconds. Turn onto
surface dusted with baking mix. Roll to coat. Shape into
ball; knead 10 times. Roll Vt -inch thick. Cut with a2-inch
cutter dipped in baking mix. Or for dropped biscuits,
after beating batter, drop by spoonfuls onto lightly
greased cookie sheet.
Bake on ungreased cookie sheet for Bto 10 minutes
(Turn to Pago B 9)
'A teaspoon white pepper
2 cups hot water
'A cup spinach, shredded, OR
green beans
2 cups milk
1 tablespoon chopped parsley
Brown onion in butter. Add
flour, blend well. Add potatoes.
green beans.'Cook’ tO" minutes.
Add milk and chopped parsley.
Heat and serve. Serves 4 to S.
Martin L. Roy
Warrenton, VA
WEINER CHOWDER
4 medium potatoes, cubed
2 cups com, cooked
1 medium onion, chopped
1 tablespoon butter
4 hot dogs, thinly sliced
8 ounces cream cheese
1/4 cup milk
Parsley
Salt and pepper
Fry onion and hot dogs in butter
until browned. Cook potatoes until
soft. Add remaining ingredients
and heat Do not let boil. Garnish
with bacon bits.
Mrs. Leon Musser
Manheim
CHEESY GARDEN
PUMPKIN SOUP
3 tablespoons butter
1 cup chopped onion
Vi cup chopped celery
3 cups condensed chicken broth
1 large potato, diced
2 medium tomatoes, peeled,
seeded and chopped
1 can (29 ounces) canned
pumpkin
2 cups light cream
Vi teaspoon salt
’/ teaspoon pepper
V* teaspoon red pepper sauce
1/4 cups (6 ounces) shredded
Monterey Jack cheese
Melt butter in 4-quart Dutch
oven. Saute onion and celery until
tender about 5 minutes. Stir in con
densed chicken broth, potato and
tomato. Simmer, covered, until
potato is tender, about 10 minutes.
Place one-third of broth mixture in
blender container; cover. Puree
until smooth. Repeat with remain
ing broth mixture. Return purefed
mixture to Dutch oven. Stir in
pumpkin, cream and seasonings.
Heat mixture to simmering; sim
mer, uncovered, S minutes.
Remove from heat and stir in
cheese until melted. If necessary,
etum to low heat to finish melting
:heese. (Do not boil). Serve
immediately.
CORN
'A pound baicon, diced
1 medium onion, chopped
4 potatoes, diced
2 cans (16 ounces) cream style
com
1 quart milk
Salt and pepper to taste
Fry bacon until crisp. Remove
from fat In saucepan, cook onion
in some of bacon fat, add diced
potatoes and partially cook. Stir in
com and milk. Simmer, covered,
20 to 30 minutes or until potatoes
are tender. Add bacon, salt and
pepper to taste. Reserve some
bacon to garnish each bowl. Serves
8.
Geraldine Seipt
PA
DUTCH CHICKEN
AND CORN SOUP
1 chicken (4 pounds)
3 quarts cold water
1 onion, chopped
4 cups chopped celery
12 large ears of com
2 cooked eggs
Salt and pepper
'A teaspoon saffron
Cook chicken slowly until it is
tender adding salt, pepper, onion,
celery and saffron while cooking
chicken. Remove chicken and take
meat from bones and chop. Cut the
com from the cob and add to soup.
Cook for 10 minutes, then add
chopped chicken and 2 chopped
eggs. Serves 6.
Pat Landis
PA