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If you are looking for a recipe but can’t find it,
send your recipe request to Cook’s Question Cor
ner, in care of Lancaster Farming, P.O. Box 609,
Ephrata, PA 17522. There’s no need to send an
BASE, if we receive an answer to your question, we
will publish It as soon as possible.
Answers to recipe requests should be sent to the
same address.
QUESTION Linda Adam would like a recipe for
making yogurt-covered pretzels and nuts like those you
buy in grocery stores.
QUESTION Anne Nolt, Reinholds, writes that her
grandmother has a very old recipe called Mary Know
Nothing Pie. She is curious and would like to know
where the name of the pie originates. She did not send
the recipe for the milk pie that uses molasses, sugar,
cinnamon, flour, eggs and sour cream. I'm sure our
readers would like the recipe to accompany the
information.
QUESTION Diane Simcox of Haws requested a
mustard chow recipe that is similar to chow chow, only it
has mostly cauliflower, pearl onions, and gherkins in a
sauce with dry mustard in it.
QUESTION Debra Hoffheins of York requests a
recipe for broasted chicken.
QUESTION Evelyn Pike of Mt. Holly, N.J.,
requests a recipe for making pickled pigs feet.
QUESTION —Lois Phares of Eakines, W. Va., would
like a recipe for Italian bread.
QUESTION Leroy Eckstine, Hagerstown, MD,
requests a recipe for making an old-fashioned ground
cherry pie.
QUESTION —Ann Cole of Marydel, Md., would like a
recipe for baking powder doughnuts that are baked in
the oven.
QUESTION Bea Shuey of Annville requests a
recipe for making tartar sauce.
QUESTION Shirley Schwoerer of Wysox would
like a recipe for making spiced apple rings in a quantity
that can be canned.
QUESTION Florence Moynihan of Danville would
like a recipe for souse also called jellied pigs’ feet.
QUESTION Margaret Kibler of Woodstock, VA,
wou'd like to know how to make candied cherries and
how to can maraschino cherries.
QUESTION A Virginia reader would like to see
more low calorie, low fat recipes. Readers, please sub
mit these on a regular basis. We continue to get an
abundance of fattening recipes and few low calories
ones. Our readers like both.
QUESTION Jessie Ottain of N. Fort Myers, FL,
would appreciate recipes for cream soups, especially
cream of shrimp and cream of broccoli soups.
ANSWER Shirley Schwoerer, Wysox, requested
salsa recipes. Thanks to Beverly Mey of Industry for
sending two that her family got when they lived in San
Diega for three years, and thanks to a Madison County,
VA, reader who sent in a microwave one.
Fresh Salsa (red)
6 to 8 tomatoes, diced
1 red bell pepper
2 bunches scallions
Garlic clove, minced
1 small bunch parsley, snipped
Celantro, snipped
Cumin, to taste
1 small red chili, minced
1 small minced white onion
Mix ingredients gently and refrigerate in a covered
non-metalic bowl. Good with tacos, chips or burritos.
1 tablespoon oil
1 small chopped onion
1 small can chopped green chilies
1 clove garlic chopped
2 cups whole canned tomatoes
Salt to taste
Heat oil in skillet, cook onion until transparent. Add
chiltes and simmer 3 minutes. Add garlic and tomatoes
and simmer sto 10 minutes. Add salt to taste. Cover and
chill.
Cook’s
Question
Comer
Cooked Salsa
Nutty Recipes
(ContlmMd from Pag* BS)
APPLE NUT CAKE
1 '/* cup oil
ANSWER Joy Klein, Telford, requested a recipe
for a lemon cream pie, not lemon chiffon. Thanks to
numerous readers for sending in recipes. Unfortunately,
we can not print them all, but thanks to Maxine Tutton,
Front Royal, Va., Rhoda Conover, Gettysburg: Sylvia
Martin, Churchtown; and Mim DeLong, Quarryville.
Sour Cream Lemon Pie
1 cup sugar
% cup butter
3 tablespoons cornstarch
1 tablespoon lemon rind, optional
Vi cup lemon juice
1 cup milk
1 cup sour cream
3 egg yolks, slightly beaten
1 9-inch pie shell
1 cup whipping cream, whipped
Combine sugar and cornstarch in IV4 -quart pan. Add
butter, lemon rind and lemon juice, milk, and egg yolks,
cook and stir over medium heat until it comes to a boil
and is thickened. Remove from heat and fold in sour
cream. Pour into a 9-inch baked and cooled pie shell.
Top with whipped cream. Refrigerate. Makes 6 pieces.
Contributor writes, “This is rich and luscious. Watch the
expressions on your guests faces when they first taste
it. Pie was a grand prize winner in a Kansas newspaper
cookbook in 1982.
Creamy Lemon Pie
3 egg yolks
1 14-ounce can sweetened condensed milk
V 2 cup lemon juice
Few drops yellow food coloring, optional
1 graham cracker crust
Whipped topping or whipped cream
In medium-sized bowl, beat egg yolks. Stir in con
densed milk, lemon juice and food coloring. Pour into
crust until thoroughly chilled. Top with whipped topping.
Garnish as desired.
Lemon Cream Pie
Beat juices and rind of lemon
Vs cup sugar
1 8-ounce cream cheese
Add:
Vi cup milk
1 8-ounce container whipped topping
Pour into graham cracker pie crust made with
2 cups graham crackers
Vi cup margarine
V* cup sugar
ANSWER—Janice Keller of Gettysburg requested a
recipe called Ice Box Cheese Cake. Thanks to Sara
Jane Krall, Lebanon, for sending a recipe.
Crustless Cheese Cake
1 pound cream cheese
1 pound ricotta cheese
2 cups sugar
4 eggs
% cup all-purpose flour
Juice of 1 lemon
1 teaspoon vanilla
% cup softened butter
1 pint dairy sour cream
Place all ingredients in a large bowl and beat on
medium speed 20 minutes or until light and creamy.
Pour into 9-inch buttered springform pan and bake in a
slow oven at 325 degrees for 1 hour. Turn off oven and
let cake stand in oven 2 hours. Serve at room tempera
ture or chill if preferred. Serves 12.
Microwave Chunky Salsa Sauce
1 cup chopped onion
1 clove gsriic, minced
1 can (14 1 /i -ounce) whole tomatoes, quartered
1 can (8-ounce) tomato sauce
1 can (4-ounce) diced green chilies, rinsed and
drained
1 teaspoon ground cumin
V* teaspoon dried oregano leaves
V* teaspoon dried crushed red pepper
In 2-quart casserole, combine onion and garlic. Cov
er. Microwave on High for 2 to 4 minutes or until onion is
tender-crisp. Stir in remaining Ingredients. Microwave,
uncovered on high for Bto 11 minutes or until hot and fla
vors are blended, stirring once or twice. Chill at least 4
hours before serving. Serve as dip or sauce with fresh
vegetables or tacos. Very good served over taco salad.
(Turn to Pago B 9)
'A cup water
3 eggs, beaten
s ■' • 1. teaspoon vanilla';
2 cups sugar'
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
3 cups chopped pared apples
1 cup Chopped nuts
Beat eggs, oU, water and vanilla.
Add dry ingredients except nuts
and apples. Beat well. Fold in nuts
and apples. Bake at 350’ for one
hour in a tube pan. Cool thorough
ly in upright position before re
moving from pan. Cake is very
moist and will fall apart if not cool
ed thoroughly. Freezes well.
BLACK WALNUT CAKE
Cream together:
2 cups sugar
% cup butter
Add:
1 cup milk
1 teaspoon vanilla
A teaspoon walnut extract
Sift together then add to the above:
3 cups flour
1 teaspoon salt
3 teaspoons baking powder
Then beat the whites of five
eggs until stiff, gently fold into
batter, add 'A cup chopped nut
meats. Pour into two greased cake
pans. Bake at 350* for 30 to 35
minutes.
I use a butter cream frosting and
put my choopped nuts between
layers on on top of cake.
Geraldine Smith
Fulton
ALMOND OAT COOKIES
V* cup sugar
'A cup maigarine, softened
'A cup light com syrup
2 egg whites, slightly beaten
1 teaspoon almond extract
2'A cups quick or old-fashioned
oats, (uncooked)
1 cup all purpose flour
'A teaspoon baking soda
A teaspoon salt
3 tablespoons sliced almonds
Beat together sugar, margarine
and com syrup until light and fluf
fy. Add egg whites and almond ex
tract. Beat until well blended.
Gradually add combined oats,
flour, baking soda and salt mixing
well. Stir in nuts.
Drop by scant 'A cup measure
onto cookie sheet Gently press in
3-inch circles.
Bake 14-16 minutes at 3SO*.
Fern Schlegel
Dalmatia
BLACK WALNUT CAKE
Cream % A cup shortening. Add
VA cups sugar. Cream together
until light and fluffy.
Sift 2 j /j cups flour, 3 teaspoons
baking powder and 'A teaspoon
salt.
Add dry ingredients alternately
with 1 cup milk.
Add 1 teaspoon vanilla or black
walnut flavor and blend.
Beat S egg whites till foamy.
Add'A cup sugar, beat till mixture
forms soft peaks. Then beat thor
oughly into batter.
Add 1 cup black walnuts, chop
ped. Mix well.
Bake at 375* for 30 minutes in
two layer pans, or bake 35 to 40
minutes in 9 x 13-inch pan.
Note: If desired, you can replace
5 tablespoons of die flour with S ta
blespoons of cornstarch and sift
four times, to make the flour like
cake flour.
Frost with favorite frosting, re
placing the vanilla with black wal
nut flavoring, if desired.
Arvilla Keeny
New Freedom R 2
Anonymous
Ephrata