BS-Lancaster Farming, Saturday, Saptambar 9,1989
If you are looking fpr 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 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 on the "Home On
The Range" page.
QUESTION Roseann Metz. Willow Hill, requests a
recipe for peanut crumble, adessert served at Buckhorn
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 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 Barbara Reed, Punxantawney,
requests a recipe for marinated tomatoes.
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 Edwin Liebenow, Holmdel, NJ,
would like to know how to prepare naked, edible pump
kin seeds.
QUESTION Marlene Boose of Denver would like
low-cholesterol recipes. She clipped those that ran in
the July 22 issue, but wants some more.
QUESTION Joanne Martin, Stevens, requests
recipes for eggplant. A recipe is also needed for stewed
tomatoes, using bread crumbs or croutons from home
canned tomatoes.
QUESTION K.A. from Vineland, NJ, requests a
recipe for raisin bran muffins made without salt and
sugar, and that have no cholesterol.
QUESTION Martha Lyons, Muncy, requests a
recipe for using tomato juice in large quantities. One ran
last year using 8 quarts and containing celery, carrots,
etc., but she lost it. Patricia Shedleski also asks about a
tomato juice recipe tht ran last year. It was similar to V-8.
These could be the same recipes.
ANSWER June Berger, Annville, requested a
ecipe for Fig Newton Cookie Bars, using fresh figs.
Thanks to Emma King, Gordonville, for submitting the
following recipe.
1 cup butter
2 cups brown sugar
3 eggs
1 teaspoon vanilla
1 tablespoon lemon juice
4 cups sifted flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
IVi cups ground figs
1 cup water
3 /< cup sugar
3 tablespoons flour
Vi cup chopped walnuts
2 tablespoons orange juice
To make dough, cream butter and brown sugar. Beat
in eggs and vanilla. Stir together flour, soda, salt and
baking powder. Blend into creamed mixture. Chill.
Meanwhile prepared fig filling. Boil figs in water for 5
minutes. Blend sugar and flour. Stir into figs. Cook over
low heat, stirring until mixture is thickened. Stir in nuts
and orange juice. Cool.
Roll dough on floured board. Spoon fig filling into cen
ter of strips. Fold dough over filling. Custard put on
sheets. Bake 375 degrees about 15 minutes.
Cook’s
Question
Comer
Fig Bar Recipe
ANSWER —-SsiHdy Qutshall, Harrisburg, requested
a recipe for mustard eggs. Thanks to Emma King. Gor
donville, who contributed the following recipe. -
Golden Eggs
8 to 10 eggs, hardboiled and peeled
3 tablespoons mustard
% cup granulated sugar
% teaspoon salt
Vz cup vinegar
1 cup water
Combine and boil all ingredients except eggs in a
saucepan. Pour liquid over eggs and refrigerate for 24
hours before using.
ANSWER A reader requested a recipe for Bear
Claws. Thanks to an avid reader from Danville for the
following recipe.
Teddy Bear Paws
Vz cup granulated sugar
Vi cup butter
2 tablespoons shortening
1 egg
1 teaspoon vanilla
1 Vi cups flour
Vz teaspoon baking powder
V» teaspoon salt
3 tablespoons rasberry jam
3 tablespoons chopped nuts
3 tablespoons confectioners' sugar
Beat granulated sugar, butter, shortening, egg and
vanilla in a bowl. Stir in flour, baking powder and salt.
Mix until smooth. Cover and refrigerate at least one
hour.
Cover breadboard with pastry cloth, tucking ends
underneath. Cover rolling pin with stockinet cover. For
convenience, place some flour in a custard cup.
Sprinkle the covered board and rolling pin lightly with the
flour and rub until it disappears.
Grease cookie sheet with shortening.
• When the dough has been refrigerated at least 1
hour, heat oven to 400 degrees.
Roll the dough into a 12-inch square on a covered
board. Cut into 3-inch squares.
Spread about 'A teaspoon jam down the center of
each squared. Sprinkle the jam on each squared with
'A teaspoon nuts.
Fold one edge of the dough over the jam and nuts,
then fold the other edge over the top. Lift the unbaked
cookies onto the greased cookie sheet with a pancake
turner.
Make 4 or 5 cuts in one long side of each cookie and
spread the cuts apart slightly. Sprinkle each cookie with
14 teaspoon confectioners’ sugar.
Bake in preheated 400 degree oven for six minutes or
jntil light brown. Lift to rack with pancake turner. Serves
in
ANSWER Catherine Shearer, Greencastle,
requested recipes using sausage. Thanks to Joanne
Martin, Stevens, for sending her favorite sausage
recipe.
Favorite Sausage Casserole
VA pounds sausage
% cup chopped onion
2 tablespoons flour
'A teaspoon salt
1 cup milk
V» pound Velvetta cheese, cubed
4 cups cooked sliced potatoes
1 10-ounce package peas, thawed
Brown the sausage and add onion. Cook until tender.
Blend in flour, salt and milk. Add cheese; stir until
melted. Add potatoes and peas. Put in a casserole oish
and bake at 350 degrees for 30 to 45 minutes. Variation:
can add cooked carrots. Serves 6 to 8.
ANSWER Josephine Rudy of Hummelstown
requested recipes using zucchini. Thanks to Melba
Sheffer, Glen Rock, and to Catherine Shearer, Green
castle, for the following.
Pineapple Zucchini ;
12 cups zucchini, cut in small chunks
1 46-ounce can pineapple juice
Vz cup lemon juice
T/ 2 cups sugar
Combine and cook 20 minutes. Can in hot jars. Yields
6 pints.
Zucchini Casserole
2 cups unpeeled or peeled shredded zucchini
Vi to Vz cup grated Long Horn cheese
Vi teaspoon salt -
2 teaspoons melted margarine
V* cup biscuit mix
Vi teaspoon pepper
2 eggs, slightly beaten
Mix and bake 1 hour at 300 degrees. Contributor
writes, “Delicious, tastes like macaroni and cheese.”
(Turn to p*s* B»)
Nutrition
v (Continued from Pago B 6)
MINI CORNED BEEF
' SANDWICHES
(jTkmces thinly sliced cooked
corned "beef
4 small hard rolls, split
4 teaspoons spicy brown
mustard
4 green pepper rings
1 cup German potato salad
Spread an equal amount of mus
tard on bottom half of each roll.
Place a green pepper ring, 14 cup
potato salad and an equal amount
of corned beef on each. Close
sandwiches with roll tops. Yield: 4
mini sandwiches.
PEANUTTY
BANANA SQUARES
1 cup mashed ripe banana
3 A cup peanut butter
'A cup honey
'A cup butter
1 slightly beaten egg
2 cups graham cracker crumbs
V* cup toasted wheat germ
Mix first five ingredients. Stir in
crumbs and wheat germ. Mix well.
Spread into greased 13x9x2-inch
baking flan. Bake 350 degree oven
for 30 to 35 minutes. Don’t over
bake. Cool. Cut into squares.
These bar cookies are easy to
make, nutritious and very tasty."
Black & White Cookbook H
TMR COOKIES
(TOTAL MIXED RATION)
TA cup oatmeal flakes i
1 cup butter, softened j
1 cup brown sugar I
1 cup granulated sugar j
2 eggs i
2 teaspoons vanilla
2 cups flour
'A teaspoon salt I
1 teaspoon baking powder
1 teaspoon baking soda
Optional:
12 ounces chocolate bits
114 cups nuts
I'A cup coconut
1 cup raisins
Blend 2A cups oat meal to a
fine powder. Cream butter, brown
sugar, sugar and eggs until spiooth.
Add vanilla. Add flour, oa'ts, salt,
baking powder and ba&ng soda. II
desired, add one or more of the
optional ingredients. Use large
spoon to make a large mound of
dough. Bake on ungreased cookie
sheet at 375 degrees for 16
minutes.
BETTY’S MEAT LOAF
\'A pound ground beef
1 medium onion
1 egg, beaten
Salt and pepper to taste
1 cup fresh bread crumbs
A can tomato sauce
Lightly mix ingredients. Form
into loaf, place in shallow pan.
Combine the following;
'A can tomato sauce
2 tablespoons prepared mustard
2 tablespoons brown sugar or
molasses
1 cup water
2 tablespoons vinegar
Pour over meat loaf. Bake at 350
degrees until done. Baste a few
times while baking.
When cold, slice and use as
sandwich meat
SANDWICH IDEAS FROM
BETTY BIEHL
•Peanut butter & jelly with
banana sandwich Top bread
slices with peanut butter, jelly and
sliced bananas.
•Peanut butter and marsh
mallow cream sandwich.
•Cottage cheese and jelly
sandwich
•Peanut butter with chopped
pickle sandwich
•Hard-cooked egg sandwich
•Cooked meat spread with
mustard or chill sauce sandwich
Betty Biehl
Mertztown