88-Lancaster Farming, Saturday, now
If you are looking for a recipe but can’t seem to
find It anywhere, send your recipe request to Cook’s
Question Corner, in 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 Mrs. J. Roy Wise, requests a recipe
for coconut muffins like those served at Harpoon
Hanna’s.
QUESTION Jane Raphael, Bricktown, NJ,
requests a recipe for cheese babka, a yeast cake with
ribbons of cheese and a few raisins. It is not sweet and is
usueNy eaten toasted and spread with butter.
QUESTION Doris Martin, New Holland, would like
to know how to prevent air bubbles that form under pie
crust when she bakes egg custard or shoo fly pies.
QUESTION Cyril Cassner, Newburg, requests a
recipe for spaghetti squash.
QUESTION —Anna Rodilosso lost her “Hobby Holly”
pattern. Will someone please send her one that she can
copy and return. Send to 18 Summit Avenue, Berlin, NJ
08009.
QUESTION Annette Kuhn, R.D. 2, Box 2304,
Stroudsburg, PA 18360 would like if someone could
send her directions for knitting a sweater with a tractor
design.
QUESTION Marilyn Berry of Dayton, VA, tried one
of the Bouncing Snowball recipes that appeared in the
paper about one year ago. It doesn’t work for her. She
said there is plenty of fizzing action, but the mothballs
remain on top of the water. What is she doing wrong?
QUESTION Joe Beoouch of Washington, DC,
would like a recipe for rock candy.
QUESTION Shirley Fetterolf, Dillsburg, requests a
recipe to make cinnamon Christmas tree ornaments.
QUESTION Jo Evans, Boyds, MD, requests a
recipe for coffee-can cake that is baked in a one pound
coffee can.
QUESTION Millie of Lititz requests a recipe for
Maypo muffins. She said the recipe appeared on the
back of the Maypo box several years ago.
QUESTION Dot of Ephrata requests recipes for a
Milky Way Cake and Milky Way frosting.
QUESTION Brenda Wade of Williamstown, NJ,
would like to make a pumpkin pie from scratch. She
writes that all recipes call for canned pumpkin. She’d
like to make a delicious one from her pumpkins.
QUESTION Sue Sitler, Lancaster, is interested in
finding a recipe for Kentucky Derby Pie.
QUESTION A. High, Millerstown, requests a
recipe for saltine crackers.
QUESTION Lillian Edgin, Sewell, NJ, asks if there
is a recipe for Mound Bar Cake or one that has coconut,
marshmallows and chocolate in the ingredients.
QUESTION Lillian Edgin of Sewell, NJ, asks what
can be substituted for brandy in a recipe.
QUESTION Sherri Meily, Mt. Union, requests a
recipe for making pepperoni sticks by using ground deer
meat.
QUESTION Sherri Meily, Mt. Union, requests a
recipe for chocolate peanut butter pie. She said it has
crumbs between the crust and the filling.
QUESTION A Dauphin County readerwants a recipe
for barley soup.
ANSWER In answer to Melvin Heffner’s request
BOYERTOWN (Berks Co.)
As we busy ourselves with prepa
rations for Thanksgiving, mem
bers of the Boyerlown Area His
torical Society begin preparations
for their special holiday weekend
event, their nineteenth annual
Belsnickel Craft Show. Tlfc event
Cook’s
Question
Comer
Belsnickel Crafts Feature 150 Artisians
will be staged Friday, November
24, noon to 8, and Saturday,
November 25, 10 a.ni. to 5 p.m. at
the Boyertown Elementary School
and Junior High School, West,
both located at Second and Madi
son Streets, Boyertown.
Over 150 local and regional
turnip recipes,
tion, NJ, suggests cooking equal amounts of turnips and
carrots together. She writes, “This is very simple, but it’s
the only way we like turnips.”
ANSWER Ruth Musser, Ephrata, requested a
recipe for pie dough using vegetable oil in place of shor
tening. Thanks Audrey Coleman of Elmer, NJ, who sent
the following recipe.
IVa cups flour
'A cup teaspoon salt
Vi cup oil
3 tablespoons ice water
Mix salt and flour; whisk together oil and water; pour
into flour mixture and stir with a fork until blended. Form
into a ball and roll between two sheets of waxed paper.
Yields: 1 9-inch crust.
ANSWER Barbara King, Strasburg, requested
waffle and blueberry sauce recipes. Thanks to A. High,
Millerstown; Ruth Weaver, Myerstown; Joan Hollinger,
Kepmton; and Beatrice Bay, Muncy; for contributing
recipes.
Sift together:
2 cups flour
% teaspoon baking soda
1 Vi teaspoon baking powder
t tablespoon sugar
Vi teaspoon salt
Beat into a separate bowl until light:
2 egg yolks
Add and beat:
Iy* cup buttermilk
6 tablespoons melted butter
Combine the liquid and the dry ingredients with a few
swift strokes. Do not overbeat. Beat 2 egg whites until
stiff but not dry. Fold egg whites into the batter. Bake in
preheated waffle iron. Cover grid surface about two
thirds. Close lid; wait about 4 minutes. When steam
stops coming out, the waffle is finished. If you try to lift
f.he top and it shows resistance, the waffle probably isn’t
finished baking. Wait a few seconds and try again.
Blueberry ’N Spice Sauce
Vt cup sugar
1 tablespoon corn starch
1 /z teaspoon ground cinnamon
% teaspoon ground nutmeg
V 4 cup hot water
2 cups blueberries
In a small saucepan, combine sugar, cornstarch, cin
namon and nutmeg. Gradually stir in water. Cook stir
ring constantly over low heat until mixture thickens and
comes to a boil. Add blueberries and continue stirring
until sauce again reaches a boil. Reduce heat, simmer 5
minutes.
ANSWER G. Martin, Stroudsburg, requested
recipes for woodchuck. Thanks to Mrs. R.L. Mendenhall
of Concordville for sending one.
4 to 6 woodchucks, skinned and vitals removed
1 stewing chicken
4 quarts water
Cook woodchucks and chicken in water for one hour.
Remove all bones. Strain broth through a cheese cloth
to get rid of fat. Return meat to broth. Add;
1 slice salt pork, Vi -inch thick
1 onion, sliced
6 carrots, sliced
4 ribs celery, sliced
1 can stewed tomatoes
Vi clove garlic, minced
1 can corn
1 can cooked yellow-eyed beans
1 teaspoon dill '
1 teaspoon ground black pepper
1 tablespoon salt
Cook for two hours, stirring occasionally.
Just before serving, add:
1 handful of flour dissolved in 1 quart milk
artisans will display woodwork
ing, woodcarving, baskets, pot
tery, pine cone art, wood, tin,
papier mache folk art, woven rugs,
dolls and doll clothing, children’s
clothes, stenciling, embroidery,
leatherworking, jewelry, soft
sculpture, and Christmas items.
ioßarsm
Pie Crust
Waffles
Hunter’s Dish
Also, quilts and quilted items,
dried flowers, bread dough art,
tole, weaving, schercnschnitte
(paper-cutting), candy, clay sculp
ture, fraktur, furniture, handknit
ted clothing, pewter, scrimshaw,
stained glass, candles,
silversmithing, com husk dolls,
isnann
DO AHEAD CHEF'S SALAD
6 cups shredded lettuce greens
3 carrots, shredded
. 4 green onions, thinly sliced
3 stalks celery, sliced
2 cups cooked ham, cut in
julienne strips
2 cups cooked chicken or turk
ey, cut in 2 to 3-inch lengths
VA cups mayonnaise
3 teaspoons Dijon mustard
VA teaspoons instant onion
1 clove garlic, minced
'A teaspoon paprika
'/ teaspoon Italian herbs
Salt and pepper to taste
2 hard cooked eggs, sliced
Tomato wedges
In a shallow 4-quart serving
dish, distribute layers of lettuce.
Top with carrots, onion, celery,
ham and chicken. In separate bowl,
stir together mayonnaise, mustard,
onion, garlic, and seasonings. Add
slat and pepper to taste. Pour dress
ing over chicken and ham mixture.
Do not mix. If preferred, refrig
erate up to 24 hours. When ready to
serve, toss and garnish with toma
toes and eggs. Serves 6. Note: Let
tuce will stay crisp because dress
ing does not go through to lettuce.
Lois Donley
Lebanon
BROCCOLI-RICE
CASSEROLE
3 cups cooked rice
l A cup chopped celery
1 can cream of mushroom soup
1 (8 ounce) jar Cheez Whiz®
Vi cup chopped onion
'A cup butter
1 can cream of chicken soup
2 (10 ounce) packages frozen
chopped broccoli
Prepare rice and spread in bot
tom of 9x12-inch casserole. Saute
onion and celery in butter. Add
both soups, cheese and broccoli
(thawed and well drained) to onion
mixture. Spread mixture over rice.
Bake 350 degrees for 15 to 20
minutes. Serves 10 to 12.
Black & White Cookbook
m* Turkey
W Hotline
For advice on the safe handling,
storage and preparation of turkey
and other meat and poultry pro
ducts, call the USDA meat and
poultry hotline (1-800-535-4555).
The hotline has expanded its hours
for the holiday season. It is open 9
a.m. to 5 p.m. Monday through
Friday, Nov. 1-30,9 a.m. to 5 p.m.
on Saturday and Sunday, Nov.
19-20, and on Thanksgiving Day
from 8 a.m. to 2 p.m.
gingerbread houses, punchcd-tin
art, wooden toys, and china
painting.
Donation to the Craft Show is
$3.00, children under twelve
admitted free if accompanied by
an adult.
One-Dish
Meals
(Continued from Page B 6)