88-Lancastar Farming, Saturday. August 26,1989 IV <1 I.* v*a \ c j 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 D. 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 the feature on elegant buffet foods scheduled for the September 15 issue in the “Home On The Range” page. QUESTION —Roseann Metz, Willow Hill, requests a recipe for peanut crumble, a dessert served atßuckhom Inn near Staunton, Va. 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 a deli 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 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 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. QUESTION Cindy Eshleman, Jonestown, requests a recipe for raspberry creme pie. QUESTION Terry Lerew, Gardners, requests a recipe similar to the instant breakfast cereal "Peaches & Cream." QUESTION Catherine Shearer, Greencastie, requests recipes using sausage. ANSWER— Edwin Liebenow, Holmdel. NJ. would like to know how to prepare naked, edible pumpkin seeds. ANSWER Josephine Rudy, Hummelstown, requested a recipe for chocolate chip cookies that stay moist and don’t harden after they are baked. Thanks to Jean Wingert, Mercersburg; and Jo Evans of Boyds, MD; Cindy Eshleman, Jonestown; for recipes and to K. Miller, Dever, DE, who suggests using a regular cookie recipe except substitute 'A cup fructose for 1 cup white sugar. Fructose may be found in health food stores if your supermarket does not carry it. Chocolate Chip Cookies Vi cup butter, softened Vi cup margarine, softened V* cup sugar V* cup light brown sugar, firmly packed 1 teaspoon vanilla 2 eggs, room temperature 2Y I cups flour 1 teaspoon baking soda Vi teaspoon salt 2 cups chocolate chips 1 cup chopped pecans, optional Cream butter, margarine, sugars and vanilla until light and fluffy. Add eggs, beat well. Combine flour, bak ing soda and salt. Slowly beat into creamed mixture. Stir in chips and nuts. Drop by teaspoonsful onto ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. Cool 1 minute before removing from cookie sheet. Store in airtight containers. Cook’s Question Corner Chocolate Chip Pudding Cookies 2V* cups flour . 1 teaspoon baking soda 1 cup butter, softened % cup granulated sugar */« cup brown sugar 1 4-ounce package vanilla* flavored instant pudding 1 teaspoon vanilla 2 eggs 1 12-ounce package chocolate chips 1 cup chopped nuts, optional *Can use chocolate pudding instead of vanilla for more chocolate flavor. Mix flour, soda, butter and sugars, pudding mix and vanilla in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add to flour mixture, then stir in chocolate chips and nuts. (Batter will be stiff). Drop by rounded teaspoon onto ungreased baking sheets, about 2 inches apart. Bake 375 degrees for 8 to 10 minutes. Makes about 7 dozen. ANSWER—Grace Ikler wanted a recipe for dill pick les in a 10-gallon crock. Thanks K. Miller, Dever, DE, for sending one. Crock Dill Pickles 1 peck cucumbers Wash well. Place in 4 gallon crock with grape leaves and dill weed. Boil together 10 minutes in 6 quarts water, 3 cups vinegar, VA cups pickling salt, and 2 tables poons alum. Cool. Pour over cucumbers, cover pickles with a plate and weight down so pickles remain covered with brine. Cure for at least 10 days in a cool place. ANSWER Josephine Rudy, Hummelstown, requested a recipe for moist bran muffins. Thanks to Jo Evans, Boyds, MD; and to Terry Lerew of Gardners, for sending the following recipes. 2 tablespoons oil 'A cup sugar V* cup milk 1 cup all bran cereal _ 1 cup flour 2 'A teaspoons baking powder Pinch of salt Combine oil and sugar. Add milk and all bran. Let stand 10 minutes. Stir in flour, baking powder and salt. Grease muffin cups. Bake for 20 minutes in 400 degree oven. Bran Muffins 3 cups all-bran cereal 1 cup boiling water VA cups honey 1 cup oil 2 beaten eggs 2 cups buttermilk 214 cups whole wheat flour 214 teaspoon baking soda 1 teaspoon salt Pour boiling water over bran and let stand while mix ing other ingredients in a large bowl. Add water and bran mixture. Bake 400 degrees for 20 minutes. ‘Mixture can be stored in refrigerator up to six weeks. Contributor writes: “My children request these often. I use a gem pan and bake for 10 minutes to have warm muffins for a fast breakfast before school.” ANSWER Norman E. Hartman, State College, requested a recipe for funnel cakes. Thanks to Jill Senk arik, Absecon, NJ; and to Lillian Horne, Shirleysburg, for answering. Lillian writes that she belongs to the Fire men’s Ladies Department and this is the recipe they use for Homecoming Festivity where they make 250 funnel cakes a night. 3 eggs 2 cups milk % cup sugar 3 to 4 cups flour Vt teaspoon salt 2 teaspoon baking powder 2 teaspoons vanilla Slightly beat eggs. Add milk, sugar and vanilla. Stir. In separate bowl, measure flour, salt and baking powder. Add to liquid mixture and stir. Fry in hot fat by pouring a small portion into a funnel while moving funnel in a circular motion. Drain and dust with confectioners’ sugar. ANSWER Josephine Rudy, Hummelstown, requested recipes for casseroles and main dishes using zucchini. Check page B 6 in the “Home On The Range” recipe section for some readers’ favorites. Bran Muffins Funnel Cakes (Turn to Pago Bit) Casserole (Continued from Pago B 6) BAKED BEANS WITH PORK CHOPS 40-ounce can dry lima bean 'A cup catsup 'A cup dark com syrup 14 cup brown sugar 4 or 6 pork chops Salt Soak dry beans in salt water for approximately 6 to 8 hours or over night. When ready to cook, drain off salt water. Add fresh water and boil for 'A hour or until soft. Drain beans - again, saving approximately 1 cup liquid. Add catsup, sugar, syrup and liquid. Mix well in baking dish. Place raw pork chops on top of beans and salt them if desired. Bake in oven at 325 degrees for approximately 1 hour or until browned. Turn pork chops over on other side for approximately 1 hour or until brown and able to cut them with a fork. Serves 4 to 6. Contributor writes: “This dish has become known as my special ty! I have yet to take them to a cov ered dish supper and not bring home an empty casserole dish.” Berneice A. Gabel Newport SPANISH RICE 1 pound ground'beef 1 medium onion, chopped 1 large green pepper, chopped Brown in electric skillet Pour off all grease. Add: 214 cups peeled, mashed ripe tomatoes 14 to 1 cup water 1 cup uncooked rice Simmer 20 to 2S minutes until rice is tender. Add more water if necessary. Stir often. Serves 4. Optional: Sprinkle grated parme san cheese over rice before serving. Note: This is good for those who need to restrict salt intake. Rosa M. Rippeon Mt. Airy, MD ZUCCHINI CASSEROLE 6 cups grated zucchini 1 cup grated carrot 1 small onion, chopped 1 medium green pepper, chopped Combine vegetables and stir in the following: 1 cup sour cream 1 can cream of chicken soup Mix: 8 ounce herb stuffing 1 stick margarine, melted Place one half of the stuffing in bottom of 9x13-inch pan. Add vegetable mixture and remaining stuffing on top. Bake, uncovered, for 45 minutes in 350 degree oven. (May need to cover toward the end if stuffing becomes too brown). Terry Lerew Gardners ZUCCHINI IN A SKILLET In a large skillet saute 1 sliced medium onion 1 green pepper 1 stalk celery Pinch of oregano 'A teaspoon garlic salt 3 tomatoes 'A teaspoon sugar Salt and pepper to taste 1 medium-sized zucchini, sliced Cook IS to 20 minutes until ten der. Pour over Ifiiguine noodles or rice. Serve with salad and bread. M. Haldeman Doylestown
Significant historical Pennsylvania newspapers