88-Lancaster Farming, Saturday, April 7,1990
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
SASE. 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. Editor’s note: We
have received the recipe without instructions for baking
and without the history. If no one sends additional infor
mation within the next week, we will publish the informa
tion we have without the instructions.
QUESTION Debra Hoffheins of York requests a
recipe for broasted chicken.
QUESTION Gail Hunter of Smithsburg, MD,
requests recipes for Dobosh Cake and Tin Roof Cake.
QUESTION Shirley Waidelich, Kutztown, is look
ing for recipes for low cholesterol, low sugar, and low
salt foods.
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 lin
guine 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 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.
QUESTION Grace Barley, Conestoga, would
like a recipe for rock salt cabbage. She heard about the
recipe from a nephew who lives in Oregon.
QUESTION Lois Hostetter would like to know
where she can purchase ground cherries.
QUESTION William S. Bryan from Bucks County
would like a recipe for a mustard dressing that his
mother had made for yellow string beans. He said that
his mother was from Pennsylavania Dutch heritage in
Bucks County, and he has searched many cookbooks
but cannot find it.
QUESTION Grace Ikeler, Bloomsburg, would like
a recipe for seafood salad and one for seafood
Newburg.
QUESTION A reader would like a recipe for crab
cakes that doesn’t use crab but does include seafood
seasoning. The recipe had appeared in this paper sev
eral months ago.
QUESTION—Mrs. Knorr, Milford, would like a recipe
for pickle soup. Her grandmother had made it many
years ago but none of the relatives remember how it was
made.
QUESTION Alice Mangus, Stoystown, would like
•a recipe for Bear Claws. She writes that it is a raised
dough filled with ground nuts and raisins.
QUESTION Mary Ringley, Carlisle, would like a
recipe for sweet, pickled pepper rings like those used in
sub sandwiches. Regular bell peppers are used, not hot
peppers, with a sweet-sour pickling juice.
ANSWER Suie Trimble, New Providence,
requested a recipe to make corn flake candy. Thanks to
B. Joan Brooks, Bellefonte, for sending one.
Corn Flake Peanut Chews
% cup white sugar
% cup white syrup
Combine sugar and syrup and bring to a boil. Stir in:
2 cups crushed corn flakes
1 cup chewy peanut butter
Drop onto cookie sheet and cool.
Cook’s
Question
Comer
ANSWER Robin Beam, Elverson, requested a
recipe for oatmeal/raisin whoopie pies. Thanks to "an
old reader" and to Diane Eby, Williamsport, Md., for
sending recipes.
Oatmeal Raisin Whoopie Pies
1 cup raisins
2 cups brown sugar
% cup margarine
2 eggs
% teaspoon salt
2 cups flour
2 cups oatmeal
1 teaspoon cinnamon
1 teaspoon baking powder
2 teaspoons soda, dissolved in
2 tablespoons hot water
Soak raisins with 3 tablespoons hot water. Cream
sugar, butter, and eggs. Add dry ingredients. Stir in rai
sins and remaining liquid. Mix well. Add soda and mix
well. Drop by teaspoonfuls on baking sheets. Bake at
350 degrees for 10 minutes or until firm. Cool.
Filling:
2 egg whites
4 tablespoons flour
2 teaspoons vanilla
4 tablespoons milk
4 cups confectioners' sugar
1 cup shortening
Beat egg whites until very stiff. Mix in other ingre
dients. Spread filling generously on cookie and top with
another cookie. Makes 2 dozen.
Little Debbie Cookies
Cream together:
2 cups brown sugar
J /« cup margarine, softened
Blend in blender:
2 eggs
Vz cup raisins
Add:
Vt teaspoon salt
2 cups flour
2 cups oatmeal
1 teaspoon cinnamon
1 teaspoon baking powder
3 tablespoons boiling water with
2 teaspoons soda.
Add to-creamed mixture. Bake at 325 degrees for 12
minutes.
Filling:
5 tablespoons flour
1 cup milk
1 cup confectioners' sugar
Vi cup margarine
Vi teaspoon vanilla
Vi cup shortening
Cook flour and milk together, stirring continuously,
until it forms a smooth paste (may strain if necessary).
Cool. Add the remaining ingredients and beat until mix
ture resembles whipped cream. Frost cookie and place
another on top.
ANSWER Gail Hunter of SmithsbUrg, MD,
requested a recipe for a Mary Todd Lincoln Cake.
Thanks to Martha Putt of Schuylkill Haven for sending
the recipe that she picked up while touring Lincoln’s
home in Illinois.
Mary Todd Lincoln Cake
1V» cups sugar
1 cup butter
' 1 teaspoon vanilla
ZVt cups cake flour
1 tablespoon baking powder
I'A cups milk
1 cup finely chopped almonds
6 egg whites, stiffly beaten
Cream sugar, butter and vanilla. Sift together cake
flour and baking powder, three times. Add to creamed
mixture alternately with milk. Stir in almonds. Gently fold
in the egg whites. Pour into two greased and floured
9-inch round pans. Bake at 375 degrees for 30 minutes.
Cool 10 minutes before removing from pan.
1 cup sugar
% cup water
% teaspoon cream of tartar
Dash salt
2 egg whites
1 teaspoon vanilla
Bring to boiling, sugar, water, cream of tartar and salt.
Boil until sugar dissolves. Put egg whites in mixing bowl.
Start beater and while egg whites are breaking, very
slowly, add hot syrup. Beat until stiff peaks form, about
seven minutes. Beat in vanilla for one more minute.
White Frosting
Easter
Dinner
tdeas
(Continued from Page B 6)
PEACH GLAZED
LEG OF LAMB
1 (8 pounds) bone in leg of lamb
or 1 (4-5 pounds) boned, rolled and
tied shoulder roast
2 cloves garlic, slivered
2 tablespoons salad oil
Cut small slits in surface of
lamb; insert garlic slivers. Rub
lamb with oil. Place leg on rack in
roasting pan. Roast leg in pre
heated 450 degree oven for 15
minutes. Reduce temperature to
350 degrees and continue to roast
l'/i hours or until meat thermome
ter inserted into thickest portion
registers 150 to 155 degrees for
medium. Brush roast with glaze
last 20 minutes of cooking. Let
roast stand 20 minutes before carv
ing. Serve roast garnished with
Ported Ginger Peaches and
remaining peach glaze. Serves 20.
Peach glaze;
2 cans (16 ounces each) cling
peach halves in juice
l A cup brown sugar
4 tablespoons margarine
2 tablespoons cornstarch
1 teaspoon ground allspice
2 tablespoons grated lemon peel
Drain peach juice in 2-quart
saucepan. Reserve peach halves
for Ported Ginger Peaches. Add
brown sugar, margarine, corn
starch, allspice, and lemon. Stir
over medium heat until slightly
thickened and smooth.
Ported Ginger Peaches;
2 cans (16 ounces each) peach
halves in juice
1 can (21 ounces) cherry pie
filling
2 tablespoons port
1 tablespoons chopped candied
ginger
1 teaspoon grated orange peel
Drain peaches; reserve liquid
for Peach Glaze. Place peaches in
9x9x2-inch baking dish. Combine
cherries with port, ginger and
orange peel. Spoon cherry mixture
into peaches. Bake at 350 degrees
for IS minutes or until heated thor
oughly. Serves 6.
Glenn D. Musselman
Lancaster
HAM AND ASPARAGUS
CHEESE-FILLED
POPOVERS
Popovers
1 package (6 ounces) popover
mix
'/« cup grated Parmesan cheese
Sauce:
'A cup butter
1 cup sliced fresh mushrooms
'A cup sliced green onions
'/] cup flour
2 teaspoons grated lemon peel
'/ teaspoon pepper
'/«teaspoon garlic powder
l'/i cups lowfat plain yogurt
2 cups cooked 1-inch pieces of
asparagus
2 cups diced ham
For popovers, make according
to package directions, adding
cheese to dry mix. Bake in
2 V* -inch muffin cups as directed
on package. Meanwhile, for sauce,
melt butter in medium-sized heavy
saucepan. Saute mushrooms and
green onions until tender, about S
minutes. Remove from heat and
stir in flour, lemon peel, pepper
and garlic until smooth. Gradually
stir in yogurt. Return to heat and
cook, stirring constantly, until
thickened. Stir in asparagus and
ham. To serve, place 2 popovers on
each plate. Carefully break popov
ers open and spoon on sauce. Serve
immediately.
MAMMA