88-Lancaster Farming, Saturday, March 24,1990
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 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.
QUESTION Debra Hoffheins of York requests a
recipe for broasted chicken.
QUESTION Gail Hunter of Smithsburg, MD,
requests recipes for Dobosh Cake, Mary Todd Lincoln
Cake, and the Tin Roof Cake.
QUESTION Shirley Waidelich, Kutztown, is look
ing for recipes for low cholesterol, low sugar, and low
salt recipes.
QUESTION Sondra Sanger, Lebanon, would like
a recipe for baked soy beans that uses honey or molas
ses.
QUESTION A Dauphin Co. reader would like
diabetic recipes for main dishes, side dishes, and
desserts.
QUESTION —OIive Sutch of York would like a recipe
for shoofly cobbler like that served by Horn & Horn
Restaurant.
QUESTION Joan Young, Lititz, would like a ling
uine salad recipe.
QUESTION Linda Delbaugh, Liverpool, would like
a recipe for a meat dish that includes chicken legs, pork
ribs and sausage. She thinks it includes a sweet and
sour sauce.
QUESTION Mrs. Glenn Martin, Ephrata, would
like to know how to substitute for sweetened condensed
milk.
QUESTION Robin Beam, Elverson, is looking for a
recipe for oatmeal/raisin whoppie pies.
QUESTION Suie Trimble, New Providence, would
like a recipe that she had and misplaced. It is like candy
and included corn flakes, peanuts, and syrup, that is
cooked and place on wax paper to harden.
QUESTION Lewis Berkenstock, Emmaus, is look
ing for a recipe for corn pie and meat pie.
QUESTION Helen Miller, Meyersdale, would like
recipes for making potpourri from dried flowers and
leaves and from spices and peels. She would also like to
know where to purchase the fragrance oil. Editor’s note:
look for a feature on the Village Herb Shop. Both fra
grance oil and the dried materials can be purchased
there. They also offer workshops on making your own
potpourri. Forthosewho make their own potpourri, send
in your recipes please.
QUESTION —W. Nolt, New Holland, is searching for
a strawberry jelly recipe that uses Epsom salt as a
thickner.
ANSWER Shirley -French of Woodstock, Va.,
wanted a recipe for fried apple pies. Thanks to Florence
Mucha, Mehoopany, for sending one.
4Va cups flour
2 A cup shortening
2 teaspoons salt
1 V» teaspoon baking powder
Vi cup sugar
1 cup milk
2 eggs, slightly beaten
Mix together dry ingredients; add milk and eggs. Mix
until it is mooth and does not stick to hands. Roll dough
and cut into 4-inch circles. Place 1 teaspoon apple filling
in center. Fold over. Wet the edges and press edges
with fork. Fry in deep fat until brown. Cool. Sprinkle with
confectioners’ sugar. Either canned or homemade pie
fillings can be used in any flavor.
ANSWER Hazel Few of Keymar, MD., wanted a
recipe for homemade donuts. Thanks to W. Nolt, New
Holland for sending a recipe.
Cook’s
Question
Comer
Fried Apple Pies
Doughnuts
1 pint mashed potatoes
1 cup warm potato water
1 cup sugar
1 cup butter
3 eggs
2 teaspoons vanilla
2 teaspoons salt
Mash potatoes while they are still hot. Add the butter,
sugar, beaten eggs, vanilla and salt. Add the potato
water. In another bowl, mix 1 cup lukewarm water and 2
tablespoons yeast and 1 teaspoon sugar. Let rise for
serveral minutes then add to potato mixture. Mix with
flour in a large bowl. Knead until the dough is not sticky.
Let it rise until the next morning. Roll it out and cut with a
doughnut cutter. If you prefer bigger doughnuts, turn a
small bowl that has a sharp cutting edge upside down.
Let the doughnuts rise until double in size. Fry in deep
fat.
ANSWER Marian Dugan of Clayville, NY, wanted
recipes for batter-dipped fish. Thanks to W. Nolt, New
Holland, who said any pancake batter can be used to
batter dip fish. The batter should not be runny.
ANSWER Ethel Megonnel, Harrisburg, requested
a recipe for chocolate cake that doesn’t use baking
soda. Thanks to Edna Mays, Lebanon, who sent a Mis
sippi Mud Cake recipe. She also sent a Pig Out Cake
recipe, which I’m not certain what request it is answer
ing, but I’m sure our readers will enjoy it.
Mississippi Mud Cake
1 cup margarine, softened
2 cups sugar
4 eggs
IVi cups flour
% cup cocoa
1 cup flaked coconut
Vi cup chopped nuts
7 ounces marshmallow creme
Vi cup margarine, melted
3 tablespoons milk
2 tablespoons cocoa
2 cups confectioners’ sugar
Cream margarine and sugar until light and fluffy.
Blend in eggs. Add flour and Vi cup cocoa. Mix well. Stir
in coconut and nuts. Batter will be thick. Spoon into
greased and floured 9x12-inch pan. Bake until cake
tests done. Spread marshmallow creme over hot cake.
Cool. Bring mixture of melted margarine, milk and 2
tablespoons cocoa to a boil in a sauce pan. Remove
from heat. Mix in confectioners’ sugar. Spread over
marshmallow layer. Preheat oven to 350 degrees.
PIG OUT CAKE
1 yellow cake mix with pudding
1 16-ounce can Mandarin oranges and juice
4 eggs
% cup oil
Beat together ingredients. Bake in 350 degree oven
until cake tests done. Top with the following:
9 ounces whipped topping
1 package instant vanilla pudding
9-ounces drained crushed pineapples
Beat and spread on top of cake. Refrigerate.
ANSWER A reader requested a souse recipe.
Thanks to A. Moyer, Bernvilie; Josephine Matenus, Dal
las; Betty McLaughlin, Leola; and others for sending in
recipes.
6 to 8 pigs feet, split lengthwise. Wash them well and
scrape the skin if it needs it. To help keep the feet in
shape while you cook them, wrap them tightly with clean
cheesecloth.
Put the feet in a large pot. Cover with cold water and
add 1 rib of celery, 1 onion, 1 bay leaf, 8 peppercorns
and a small bunch of parsley. Bring the pot to a boil,
reduce heat and simmer slowly for 2 to 3 hours until the
feet are tender. Skim off froth. Drain well, reserving two
cups of the broth. Set the feet aside to cool.
Meanwhile slice up 1 onion and 2 carrots into thin
slices and peel a clove or two of garlic. In a second pot
put the two cups reserved broth, 2 cups white wine vine
gar (white vinegar gives a stronger taste but can be
used) 1 bay leaf, 8 peppercorns, 3 or 4 whole cloves and
about % teaspoon marjoram, mace and nutmeg. Bring
to a boil and simmer about 5 minutes.
Unwrap the pigs feet, put them in a crock or jar (don't
use metal). Add onion and carrot. Pour vinegar spice
mixture over them; let cool then refrigerate for a few
days before you eat them.
SOUSE
Mushrooms
(Continued from Pago B 6)
SCALLOPS GIOVANI
1 (8-ounce) package spinach
fettucini or spiral noodles
2 tablespoons butter
1 medium onion, chopped
1 green bell pepper, cut in
A -inch strips
3 cups sliced fresh mushrooms
2 cups coarsely chopped fresh
tomatoes
1 pound small bay scallops or
large scallops cut in quarters
1 cup dairy sour cream
'A cup dry white wine
/i cup grated Parmesan cheese
Cook pasta according to pack
age directions; drain well. Keep
pasta hot. Meanwhile, melt butter
in a large skillet. Add onion and
bell pepper; saute until onios is
transparent. Add mushrooms,
tomatoes, and scallops. Cook 3 to 5
minutes or until scallops are
cooked through. Blend in sour
cream and wine. Heat until warm
through. Toss scallop mixture with
fettucini. Serves 4.
Terri Andrews
Brownstown
THREE-CHEESE PASTA
8 ounces lowfat Ricotta cheese
1 cup (4 ounces) crumbled Blue
cheese
1 package (3 ounces) cream
cheese
Vs cup milk
l A cup chopped fresh parsley
4 teaspoons dried crushed basil
'/ teaspoon salt
V> teaspoon pepper
14 teaspoon garlic powder
12 ounces thin spaghetti
2 packages (10 ounces each)
frozen broccoli spears OR
'A pound fresh broccoli, cooked
2 cups cherry tomatoes, halved
1 cup fresh mushrooms, halved
Combine Ricotta, Blue and
cream cheese in a small mixing
bowl. Beat on high speed of mixer
until smooth. Add milk; mix well.
Stir in parsley and seasonings; set
aside. Cook pasta according to
package directions; drain well. To
serve, place broccoli on one-third
of large, heated platter. Toss pasta
with half of cheese sauce. Spoon
onto center third of platter. Toss
tomatoes and mushrooms
together. Place on remaining third
of platter. Drizzle remaining sauce
over vegetables. Serve im
mediately.
CREAM OF MUSHROOM
SOUP
3 cubes chicken bouillon
4 cups boiling water
pound mushrooms, sliced
2 tablespoon butter
3 tablespoon flour
Pinch dry mustard
Pinch pepper
Pinch baking soda
1 cup light cream
Melt butter; add flour, water and
bouillon. Add mushrooms, mus
tard, pepper and baking soda. Sim
mer for 35 minutes. Add cream.
Heat to serve but do not boil.
Serves 4.
Donna Lencoski
Latrobe
BROWN RICE ROYAL
2 cups sliced mushrooms
'A. cup finely cho[ ted green
onions, including tops
2 tablespoons vegetable oil
3 cups cooked brown rice
(cooked in beef broth)
Cook mushrooms and onions in |
oil until tender. Add rice. Toss®
lightly. Heat thoroughly. Serves 6.W
Pat Purcell
MAMMA