88-Lancaster Farming, Saturday, December 9.1989
If you are looking for a recipe but can’t seem to
find It anywhere, send your recipe request to Cook’s
Question Corner, 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-wlll publish it as soon as possible.
Answers to recipe requests should be sent to the
same address.
QUESTION v- 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
usually eaten toasted and spread with butter.
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 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 Linda Adam would like a recipe for
making yogurt-covered pretzels and nuts like those you
buy in grocery stores.
QUESTION Dorothy McQuade, McConnellsburg,
requests a recipe for a nut cake that has several kinds of
nuts in it and is baked in an angel food cake pan. The
cake is often used in place of fruit cake.
QUESTION A reader from Terre Hill would like a
recipe for barbequed chicken cooked in the oven and
basted with sauce while the chicken roasts.
QUESTION Florence Schaub of Clarksburg, NJ,
would like a recipe for homemade black walnut cake
and black walnut icing.
QUESTION Mildred K. Vorndran of Webster, NY,
requests a recipe for mustard pickles.
QUESTION Shirley Fryer of New Ringgold would
like to know how to prepare sunflower and pumpkin
seeds for eating.
QUESTION Edith Moore of Pennington, NJ, is
looking for recipes for people on no-salt diets.
QUESTION —ShirIey M. Schwoerer of Wysox writes
that she is looking for a recipe for “turnovers”. Her
mother made these yeastless donuts by deep frying the
dough on one side before they were “turned over” to fry
on the other side.
QUESTION Carolyn Graham of Export wonders if
anyone has a recipe for cherry squares. A favorite of her
children’s that she has lost, it uses one box of white cake
mix combined with other ingredients before being pat
ted into a 9x13-inch pan and covered with a can of cher
ry pie filling.
QUESTION Ann Miller of Fairhope requests a
recipe for making a milk custard pie. She said these
were made 70 to 80 years ago instead of egg orpumpkin
custard pies.
QUESTION Estella Fink of Allentown would like a
recipe for broccoli salad.
QUESTION Robert Stola, Berwick, requests a
recipe for Lebanon bologna made with molasses.
QUESTION —GIyn Gels, Frostburg, Md., requests a
recipe for sweet and sour sauce similar to McDonald’s
sauce, which they serve with their chicken nuggets.
QUESTION Pearl Keen, Glen Moore, requests a
recipe for pumpkin cheese cake.
QUESTION Mrs. Donald Rettburg, Woodbury,
would like a recipe for yams and apples'that tastes like
those served qt a deli or restaurant.
ANSWER Susanna Bicher of Bethel offers
another recipe for the person who requested turnip
recipes. She writes, cook equal amounts of turnips and
sweet potatoes together.
Cook’s
Question
Comer
ANSWER G. Martin, Stroudsburg, requested
recipes for woodchuck. Thanks to Carolyn Graham,
Export, for sending two for possum and coon in which
woodchuck can be substituted.
Stuffed Roast Possum
1 possum, dressed and cleaned
'A cup vinegar
1 onion, chopped
1 tablespoon fat
1 possum liver, finely chopped
1 cup bread crumbs
1 harded-boiled egg
1 red pepper, chopped
Vi teaspoon garlic powder
Salt and pepper to taste
Soak the possum overnight in salt water to which
'A cup vinegar has been added. Brown the onion in the
fat and add the liver; cook until tender. Add the remain
ing ingredients. Add enough water to moisten the stuf
fing. Lightly stuff the possum and roast at 350 degrees
until the meat is very tender.
Barbecued ’Coon
1 (12 to 14-pound) raccoon
Cold water to cover
1 tablespoon vinegar for each change of water
1 bottle mild barbecue sauce
1 cup catsup
Salt and pepper to taste
1 onion, chopped
Cut the dressed raccoon into serving pieces. Place in
a Dutch oven and cover meat with water. Fill the pan
with enough cold water to cover the meat, add 1 table
spoon of vinegar and bring to a boil. Boil for 5 minutes.
Remove from heat, pour off the water and cover with
fresh cold water, adding 1 tablespoon vinegar. Repeat
until there is no foam cooking to the top. It is usually
necessary to change the water three or four times.
When panboiling is completed, drain the meat and place
in a large baking pan. Dilute the barbecue sauce with the
catsup, adding 1 / 2 cup water and the chopped onion.
Sprinkle the meat lightly with salt and pepper. Pour half
of the barbecue sauce mixture over the meat. Seal tight
ly with foil and bake at 300 degrees for 3 to 4 hours.
Check for tenderness after 3 hours, adding half of the
remaining sauce. Cover and continue cooking for 30 to
45 minutes more. Remove the foil, add the rest of the
sauce and place in the oven, uncovered for 15 more
minutes.
ANSWER Thanks to Mildred Vorndran of Web
ster, NY, for sending two recipes for spaghetti squash
that a reader had requested, and to Marlene Weaver, for
sending one.
Spaghetti Squash
Bake squash about 2 hours, cut it open. Take out the
seeds. With a fork scoop the inside which appears like
spaggetti. Salt, pepper and butter. Cover with sauce
made from the following:
1 pound ground turkey
1 green pepper
1 onion, chopped
1 jar chili sauce
1 envelope dry Italian Salad mix
Salt and pepper to taste
1 teaspoon garlic powder
'A cup Parmesan cheese
Let simmer for 20 to 30 minutes. Add sauce to hot por
tions of squash. “Delicious,” contributor writes.
Spaghetti Squash
1 spaghetti squash
1 cup grated Cheddar cheese
1 cup grated Mozzarella cheese
VA cups grated zucchini or diced green pepper
2 cups tomato sauce
Vi teaspoon oregano '
Vi teaspoon garlic powder
'A teaspoon salt
Dash of pepper
Vz cup grated Parmesan cheese
Cut squash in half lengthwise. Scoop out seeds.
Place squash, cut sided down, in 2 inches of simmering
water; cover and cook 15 minutes. Holding the hot
squash in a potholder, run the tines of a fork across its
pulp. Mix the strands with the cheeses, zucchini or pep
pers, sauce, oregano, garlic, salt and pepper in a large
bowl. Scoop back into squash shells. Sprinkle tops with
Parmesan and bake at 350 degrees for 20 minutes.
ANSWER —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.
Susanna Bicher of Bethel has solved the mothball mys
tery by writing that the recipe used to work, but no longer
does. She writes that mothballs have different chemi
cals in them today and that is why the recipe no longer
works.
(Turn to Pago B 9)
Festive
Treats
(Continued from Pag* B 6)
ROCK CANDY
2 cups sugar
'A cup water
A teaspoon cream of tartar
'A teaspoon flavoring oil
Food coloring
Stir sugar, water and cream of
tartar until dissolved. Cook on
high until mixture boils to hard
crack (300 degrees). Add
A teaspoon flavoring oil and food
coloring. Pour mixture into pow
dered sugar; when cool enough to
handle, cut into pieces. Contribu
tor writes, “I cover a cookie sheet
with sifted powdered sugar and
with the back of a spoon, make
troughs and pour hot liquid into
these.”
Carole Frantz
Fricndsville, MD
RASPBERRY NUT BREAD
2 cups flour
, 1 cup sugar
VA teaspoons baking powder
'A teaspoon baking soda
1 teaspoon salt
'/ cup shortening
V* cup orange juice
1 tablespoon orange rind
1 egg, well beaten
'A cup chopped nuts
2 cups whole raspberries, fresh
or frozen
Sift together dry ingredients.
Cut in shortening until mixture
resembles coarse commcal. Com
bine orange juice and rind with
egg. Pour all at once into dry ingre
dients, mixing just enough to
moisten. Fold in nuts and
raspberries.
Pour into greased loaf pan.
Spread comers and sides slightly
higher than center. Bake at 350
degrees about 1 hour until crust is
golden brown and toothpick comes
out clean. Cool 10 minutes,
remove from pan and finish
cooling.
CUCUMBER-SHRIMP BITES
2 medium cucumbers
Salt
1 package (8 ounces) cream
cheese, softened
1 can (4V5 ounces) small shrimp,
rinsed and drained
2 tablespoons chili sauce
2 tablespoons finely chopped
red pepper
VA teaspoon prepared
horseradish
'A teaspoon dried basil
'/< teaspoon seasoned salt
'/■ teaspoon pepper
Peel cucumbers; trim ends. Cut
fach horizontally in half. Scoop
out seeds. Sprinkle centers with
salt. Turn over and place on paper
toweling; drain at least 30 minutes.
Meanwhile, combine remaining
ingredients in small mixer bowl.
Beat on high speed until well
blended. Fill cucumbers with
shrimp mixture. Wrap filled
cucumbers in plastic wrap. Chill 1
to 2 hours. To serve, cut cucum
bers into 2-inch thick slices. Garn
ish as desired.
(Turn to Pag* B 9)