88-Lancaster Fanning, Saturday, August 19,1989
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 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 —0. Webber, Purcellville, Va., requests
recipes and ideas for buffet foods for a wedding recep
tion. She especially wants finger food ideas. Editor’s
Note: Watch for a feature on buffet foods in an upcoming
issue.
QUESTION—Roseann Metz, Willow Hill, requests a
recipe for peanut crumble, a dessert served atßuckhorn
Inn near Staunton, Va.
QUESTION Doris Dibert, Everett, would like to
know where NEATWAY freezer boxes can be
purchased.
QUESTION— Inez Ware, Waynesboro,Va.,
requests a recipe for making A-1 steak sauce.
QUESTION Mildred Vorndran, Webster. NY.
requests a recipe for dill relish.
QUESTION Ida Book, Blain, requests a recipe for
a cheese spread that uses several different kinds of
cheeses. She wants to use ends that delis sell as
leftovers.
QUESTION A reader would like a recipe for Bear
Claws. It is a yeast dough that is rolled and spread with a
fruit butter then lapped over two times. Slits are made in
the dough to look like claws.
QUESTION Grace Ikler would like a recipe for dill
pickles in a 10-gallon crock.
QUESTION Esther Herr would like the recipe for a
Mexican sauce called Sensational Salsa, medium hot.
QUESTION George Bernas of Cochecton, NY,
requests a recipe for dry-cured sopressata.
QUESTION Josephine Rudy, Hummelstown,
requests a recipe for moist bran muffins.
QUESTION Josephine Rudy, Hummelstown,
requests recipes for casseroles and main dishes using
zucchini.
QUESTION Norman E. Hartman, State College,
requests a recipe for funnel cakes.
QUESTION Dot Weiland, Bath, requests a recipe
for Pretzel Dessert that has a pretzel base and is topped
with strawberries.
QUESTION Rodney Denlinger, Gordonville, is
looking for a mint jelly recipe.
QUESTION Sandy Gutshall, Harrisburg, requests
a recipe for mustard eggs.
QUESTION Barbara Reed, Punxantawney,
requests a recipe for marinated tomatoes.
QUESTION June Berger. Annville, requests a
recipe for Fig Newton Cookie Bars, using fresh figs. She
also would like a recipe for drying figs in combination
with almonds.
ANSWER Lisa Barnes of Christiana requested a
recipe for peanut butter fudge. Thanks to Barbara Reed,
Punxantawney, for sending one.
Peanut Butter Fudge
27* cups brown sugar
1 cup granulated sugar
1 stick margarine
cup evaporated milk
Va cup water
7« teaspoon salt
% cup peanut butter
1 teaspoon vanilla
1 /a cup marshmallow cream, optional
72 cup walnuts, optional
Boil sugars, margarine, milk, water and salt to soft
stage boil. Add vanilla, peanut butter, marshmallow
cream and Walnuts. Beat with electric mixer until fudge
starts to set up, approximately 5 to 8 minutes. Pour into
greased 9x13-inch pan. Cool. Cut. Enjoy.
ANSWER Nancy Slaymaker requested a recipe
that tastes similar to Quaker 100% Natural Cereal.
Check the featured recipe on page 86, for a similar tast
ing cereal called Golden Crispies Cereal.
Cook’s
Question
Comer
ANSWER V, Martin, Springfield, Va:, requested a
recipe for yogurt ice cream and for frozen ice cream in
vanilla, chocolate and strawberry flavors. Thanks to
Janet Stauffer, Elverson, and to Irish Williams who
writes that a recipe leaflet for making frozen yogurt is
available by sending a self-addressed, stamped #lp
envelope to Middle Atlantic Milk Marketing Association,
216 Carroll Building, 8600 LaSalle Road, Townson, MD
21204.
Vanilla Frozen Yogurt
20 ounces plain yogurt
!4 cup sugar
1 envelope unflavored gelatin softened in Vi cup
water
Dash salt
Vt cup evaporated milk
2 teaspoons vanilla
Scald evaporated milk over low heat stirring from time
to time to avoid the “skin” formation over the top of milk.
Add sugar, salt and softened gelatin. Stir until well dis
solved and mixture is completely smooth. Cool. Add
yogurt and vanilla. Mix well. Chill in refrigerator for 2
hours or longer. Pour into can and churn in freezer.
Makes approximately 2 quarts. For strawberry frozen
yogurt, add 1 pint of crushed, sweetened strawberries.
ANSWER Sandra Duffy requested a recipe for
tomato patties. Thanks M. Nolt, Stevens, for answering
this request.
8 medium tomatoes
V» teaspoon baking soda
2 eggs
2'A cups cracker crumbs
Peel and mash tomatoes. Add soda, eggs and'
crumbs. Fry like pancakes in a hot skillet. Serve with
pancake syrup if desired.
ANSWER—A.K. from Millersburg requested recipes
using blackstrap molasses. Thanks Melody Ocker,
Chambersburg, for sending two.
Mr. Moore’s Molasses Sugar Cookies
Vi cup oil
1 cup sugar
V i cup Blackstrap molasses
1 egg
2 teaspoons baking soda
2 cups flour
Vi teaspoon cloves
Vi teaspoon ginger
1 teaspoon cinnamon
Vi teaspoon salt
Mix ingredients together. Chill dough. Form into one
inch balls. Roll in sugar and place in greased cookie
sheet, two inches apart. Bake 375 degrees for 8 to 10
minutes. Yields: Approximately 3 dozen.
Shoofly Cake
2 cups light-brown sugar
% cup oil
4 cups unsifted flour
Stir until crumbs form. Save 1 cup for top.
2% cups boiling water
1 tablespoon baking soda dissolved boiling water
Vi teaspoon salt
1 cup blackstrap molasses
Mix ingredients together and add to crumb mixture.
Pour into 9x13-inch cake pan. Sprinkle 1 cup crumbs on
top. Bake at 350 degrees for 45 minutes.
ANSWER Mrs. Lewis Shippey, Tunkhannock,
requested a recipe for making graham crackers. Thanks
to Martha Nolt of Richland for replying.
Graham Crackers
4 cups whole wheat flour
2 cups brown sugar
1 teaspoon soda
1 teaspoon salt
2 cups flour
1 teaspoon baking powder
1 teaspoon vanilla
1 cup shortening
1 cup milk
Cream shortening and sugar. Add dry . ingredients
with milk and vanilla. Chill well and roll thin. Cut in
squares and sprinkle with cinnamon and sugar. Bake in
350 degree oven until lightly browned.
Tomato Patties
Apple
Appeal
(Continued from Page B 6)
APPLE-GLAZED PORK
ROAST WITH SAUERKRAUT
4 to 5 pounds sirloin roast
1 tablespoon brown sugar
% teaspoon caraway seed,
divided
'A teaspoon salt
2 cups apple juice, divided
1 tablespoon lemon juice
1 jar (32-ounces) sauerkraut,
drained
114 cups chopped apples
'A cup coarsely shredded carrot
In medium saucepan, combine
brown sugar, cornstarch,
'A teaspoon caraway seed and salt
Stir in VA cups apple juice and
lemon juice. Cook and stir over
medium heat until thickened. Set
aside. Place pork roast fat side up
in oven-proof skillet Insert meat
thermometer. Roast at 325 degrees
for 1 hour. Brush with 'A cup apple
juice mixture. Roast 2 hours long
er. Spoon combined sauerkraut
apples, carrot 'A cup remaining
apple juice and 'A teaspoon cara
way seed around pork roast. Spoon
remaining apple juice mixture over
pork roast and sauerkraut cover.
Roast 30 to 60 minutes longer or
urltil meat thermometer registers
ISS degrees. Let roast stands to 10
minutes; slice. Makes 16 servings.
Nat. Pork Producers Council
FRUIT & CHEESE
STUFFED PORK CHOPS
WITH CIDER SAUCE
VA cups toasted bread crumbs
Vi cup chopped unpared apple
Vi cup chopped celery
2 tablespoons golden raisins
Vi cup shredded sharp Cheddar
cheese
2 tablespoons butter, melted
'A teaspoon salt
Pepper to taste
'A teaspoon cinnamon
6 pork chops, about 1-inch thick
Sauce:
2 tablespoons butter
1 cup apple cider
'A teaspoon ground ginger
A teaspoon cinnamon
V* cup light cream
1 tablespoon cornstarch
Saif and pepper to taste
Preheat oven to 3SO degrees.
For pork chops, combine bread
cubes, apples, celery, raisins,
cheese, melted butter, salt, cinna
mon, and pepper. Slit each poik
chop to form a pocket. Stuff pork
chops with filling. Fasten edges
with wooden picks. Brown chops
in 2 tablespoons butter in large
skillet. Transfer meat to a shallow
baking pan. For sauce, add cider to
skillet and heat to boiling, scraping
bits from bottom of pan. Stir in
ginger and cinnamon. Pour over
chops. Cover meat with foil. Bake
about 1 hour. Drain cider from
baking pan ahd remove to skillet.
Return pork chops to oven, uncov
ered ami bake IS minutes longer.
Reduce cider mixture to V* cup.
Combine cream and cornstarch.
Add to skillet and stir until mixtre
has thickened slightly. Cook 1 to 2
minutes longer. Season to taste
with salt and pepper if necessary.
Serve sauce with pork chops.
APPLE JELLO
1 package lime-flavored gelatin
I'/) cups hot water
Mix and allow to set until mix
ture coats to spoon. Add the fol
lowing and mix well;
1 grated carrot
1 N 0.2 can-crushed pineapple,
drained
2 medium apples
'A pint sour cream
Betty Diehl
Mfertztown