88-Lincastcr Farming, Saturday, July 1,1989
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 SASE. 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 Naomi Houston of Perkasie wants a
recipe for the yogurt coating used on candy and nuts.
QUESTION Mrs. Gene Jennings of Fallston, MD
requests a recipe for stewed tomatoes similar to that
served by Bird-In-Hand and Leola Family Restaurant.
QUESTION JoAnne Hill of Lisbon, MD, would like a
recipe to grill Delmonico steaks that taste similar to
those made by Gibble’s Restaurant, Greencastle.
QUESTION P. Pflugfelder, Wyalusing, requests
information on purchasing a quick-and-easy pattern for
crocheted oval or heart-shaped throw rugs.
QUESTION Nancy Kramer, Newmanstown,
requests low cholesterol recipes, especially for salads
and main dishes.
QUESTION ■— Mrs. Rodman Webster, requests a
recipe for sausage that tastes similar to that purchased
at supermarkets.
QUESTION Patti McLaughlin, Elliotsburg, is look-
ing for a recipe called lemon crunch pie. It has a lemon
filling similar to lemon meringue pie, but it has a crunchy
top instead of meringue.
QUESTION Anne Crist, Airvilie, requests a recipe
for an old-fashioned chocolate ice cream soda.
QUESTION Dorothy Swartz, Shippensburg,
requests a recipe for homemade turkey sausage.
QUESTION Menno Z. Martin, Denver, requests a
recipe for hard pretzels.
QUESTION Reba Stauffer, Selinsgrove, would
like to know if anyone has a recipe for millet bread.
QUESTION D. Webber, Purcellville, Va., requests
recipps and ideas for buffet foods for a wedding recep
tion. She especially wants finger food ideas. Where
could she find pictures or ideas to make things look
more attractive?
QUESTION Roseann Metz, Willow Hill, requests a
recipe for peanut crumble, a desert served at Buckhorn
Inn near Staunton, Va.? Editor’s Note: Most restaur
ants and stores do not share their recipes. Their
employees are not allowed to share them either.
Recipes that are printed in response to these questions
probably are not the exact recipe. This is understand
able, but readers who believe they have a recipe that
tastes similar are encouraged to submit it.
QUESTION Doris Dibert, Everett, would like to
know where NEATWAY freezer boxes can be
purchased.
QUESTION L.S. of York Springs requests a recipe
for Amish macaroni salad that tastes similar to that
made by Winter Gardens 'of New Oxford.
QUESTION Fern Gerth, Reading, requests a
recipe for a light Belgium waffle for serving with straw
berries and whipped cream.
QUESTION Evelyn Stang, Knoxville, Md.,
requests a recipe for making bologna from hamburger.
QUESTION Flo Siegfried, York, writes that a
recipe for steamed pudding with fresh raspberries
appeared in this column several years ago. She said
that it is made on top of the stove and is very delicious.
She lost her copy. Do any of our readers have it or one
that is similar?
QUESTION “ Helen Henry, Macungle, writes that
she has read all the recipes appearing in this paper for
carrots, but not one appeared for carrot salad. Does
someone have one?
ANSWER Brenda Wenger, Ephrata, is looking for
recipes for hot potato salad and one for a cooked dress
ing to accompany it and macaroni salad. Thanlts to
Ethel Heilmann, Ulysses; Martin Roy of Warrenton, Va.;
and others who answered this request.
Hot Potato Salad
3 medium in skins
3 slices bacon *
% cup chopped onion
Cook's
Question
Comer
1 tablespoon flour
2 teaspoons sugar
% teaspoon salt
Vi teaspoon celery seeds
% teaspoon pepper
3 /« cup water
24 tablespoons vinegar
Peel potatoes and slice thinly. Saute bacon slowly in
a frying pan, drain on paper towels. Saute onion in
bacon fat until golden brown. Blend in flour, sugar, salt,
celery seeds and pepper. Cook over low heat, stirring
until smooth and bubbly. Remove from heat. Stir in
water and vinegar. Heat to boiling, stirring constantly.
Boil for 1 minute. Carefully stir in the potatoes and
crumbled bacon bits. Remove from heat, cover, and let
stand until ready to serve. Makes 4 servings
Old Fashioned German Potato Salad
10 to 12 cooked potatoes, diced or sor 6 cans canned
potatoes, drained.
6 hard cboked eggs, diced
1 medium to large onion, diced
1 pound bacon cooked crisp and crumbled
2 tablespoons flour
1 cup vinegar
1 cup sugar
Mix potatoes, onions and eggs if used. Fry bacon;
drain; stir flour into drippings. Add vinegar and sugar.
Cook until clear. Add bacon chips to dressing and mix
with potatoes. Serve warm. Makes 6 to eat servings.
Dressing for Macaroni and Potato Salad
1 cup water
3 /i cup cider vinegar
Salt and pepper to taste
4 tablespoons butter
» Vz cup sugar or to taste
Combine ingredients in a one quart saucepan and
bring to a boil.
2 eggs, beaten
IVz to 2 tablespoons flour and milk for thickening
Mix eggs and flour together. Pour half of the boiling
mixture over the eggs and flour mixture. Combine the
two mixtures in the saucepan and return to stove and
cook until thickened. Pour over potatoes or macaroni
while warm. Refrigerate.
Salad Dressing For Macaroni And Potato Salad
1 cup sugar , v
1 heaping tablespoon flour
1 egg
2 tablespoons milk
2 teaspoons mustard
3 A cup vinegar
'A cup water
Cook all ingredients together until thickened.
Remove from stove and add a little salt and lump of but
ter. Mix a cup of store-bought salad dressing with it. Mix
with potato or macaroni.
ANSWER Brenda Wenger, Ephrata, requested
recipes using hamburger. Thanks to Arlene Hershey,
Oxford, and June Grove. Dillsburg, for answering.
4 medium potatoes
1 medium onion
1 pound ground beef
1 pint tomatoes
'A cup rice
Salt and pepper to taste
Buttered bread crumbs
Use a buttered baking dish. Slice the potatoes and
onion into it. Add hamburger, rice, salt and pepper. Add
tomatoes. Top with buttered crumbs. Bake at 300
degrees for 2'A hours.
Hamburger Pizza
2 cups biscuit mix
1 package yeast dissolved in Vi cup water
Mix ingredients slightly and roll to a thin crust. Place
on two cookie sheets. Flute edges.
Mix together;
1 large can tomato soup
3 tabjespoons minced onions
Dash of oregano or basil
Let stand for a few minutes. Brush pastry mix lightly
with pastry brush dipped in corn oil. Divide tomato sauce
into two parts and put on the two crusts. Take
VA pounds hambuger and crumble on top of tomato
sauce. Salt with garlic salt or onion salt. Sprinkle Panne-,
san cheese over top mixture, also spread grated sharp
cheese on top. Bake in hot 400 degree oven, 20 to 25
minutes or until cheese bubbles, let sets minutes before
serving.
One Meal Dish
(Turn to P«Bf B 9)
lee Creom
(Continued from Pago B 6)
HOMEMADE ICE CREAM
3 quarts milk
10 eggs
3 cups sugar
3 tablespoons flour
1 teaspoon salt
2 tablespoons vanilla
1 quart whipping cream
Beat eggs until light and fluffy,
about 5 minutes. Slowly add 1 cup
sugar, continue to beat at medium
speed. Mix the rest of sugar with
flour and salt. Slowly add to the
egg mixture, beat for 2 more
minutes at medium speed. Pour
milk into 8-quart kettle and heat
until warm. Add egg mixture and
stir well; continue to cook until
thick.
When thick, take off of heat and
stir in vanilla. Put hot mixture into
ice water until thoroughly cool,
stirring at times. When mixture is
cool, beat cream in a bwol until
thick, add vanilla and cream to suit
taste. Stir cream mixture in with
the milk mixture. Mix well. Put in
ice cream bucket and turn and
.enjoy. Makes 8 quarts.
Charlene R. Martin
' Lititz
ICE CREAM CAKE .
2 cups confectioners’ sugar
2 squares chocolate, melted
'A cup butter
3 eggs, separated
1 box vanilla wafers, crushed
2 quarts vanilla ice cream
'A cup nuts, chopped or A cup
peanut butter
Cream butter and add sugar,
chocolate, vanilla, and egg yolks.
Fold in beaten egg whites and nuts
or peanut butter. Add crumbs, sav
ing A cup to sprinkle over top of
cake. Mix well. Place in 9x 13-inch
cake pan. Press and smooth. Put in
freezer for IS-30 minutes to chill.
Cufjce cream in slices and put in
oan. Smooth and firm, so that it is
smooth on top. Sprinkle with
•eserved crumbs. Freeze for 2-3
tours.
Mary Troutman
Everett
BUTTER CRISP
ICE CREAM
1 envelope unflavored gelatin
'A cup sugar
'A teaspoon salt
lineups milk
2 eggs
1 cup whipping cream
2 teaspoons vanilla
'A cup corn flakes, finely
crushed
'A cup pecans, crushed
'A cup light brown sugar, firmly
packed
2 tablespoons butter, melted
Combine gelating, sugar, and
-salt in a 1-quart saucepan. Add,
'A cup milk. Heat over low heat"
until gelatin is dissolved. Add
remaining milk. Beat eggs in small
bwol until thick and lemon col
ored. Gradually add milk mixture,
cream, and vanilla. Pour into
I'A quart rectangular baking dish.
Freeze until Arm. Meanwhile,
combine com flakes, pecans, and
brown sugar. lend in butter. Spread
on jelly-roll pan. Bake in pre
heated 375-degree oven for 10
minutes stirring frequently. Cool.
Remove ice cream to huge chilled
mixing bowl. Beat until softened.
Fold in com flake mixture; Return
to rectangular dish or spoon into
1-quart mold. Freeze.
Ice cream mixture may be
placed in a small ice cream freezer
and frozen according to manufac
turer’s directions. Fold in com
flake mixture. Freeze in mold or
rectangular dish.
(Turn to. Pag* B 16) i