88-Lancaster Farming, Saturday, August 4 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 a S ASE. 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 N.E. Koons, Lebanon, wanted Ser bian cookie recipes. QUESTION —June Berger, Annville, would like a re cipe for crumb buns similar to those sold at markets. QUESTION Sue Ambers, Duncannon, would like a recipe for candy sponge bars like those from Mantan go’s. She would also like a recipe for the cole slaw that tastes like that served by Red Lobster. Editor’s Note- Because this paper is distributed in many states, restaurant names are unfamiliar to many of our readers. QUESTION R. Stoltzfus, Narvon, would like a recipe for peanut butter melt aways. QUESTION Carolyn Troutman, Sunbury, would like a stuffing recipe (enough to fill a pig) for a pig roast. QUESTION Frances King. Keedysville, Md., would like a recipe for Belgium waffles similar to those served at Penn Alps, Grantsville, Md. They are extra thick and crisper than ordinary waffles. QUESTION Jean Ash of Bridgeport, W.Va., would like recipes for turtle, fresh catfish, and bass. QUESTION Mrs. Harold Kuchler of Coatesville would like a nutritious recipe for dog food for large dogs. She said they have lots of eggs to add to the recipe. QUESTION Sue Baughman, Ronks, would like a recipe for cupcakes that are vanilla or coconut flavored and that form a bubbly crust on top when baked. QUESTION Margaret Greiff, Sidman, would like a recipe for Russian torte. QUESTION Mrs. Zimmerman, Fleetwood, would like a recipe for a creamy coleslaw that can be frozen. QUESTION Kathleen Haak, Bainbridge, N.Y., would like recipes for liver and for oatmeal. QUESTlON— Jeannine Cummins, Berlin, would like a recipe for banana pickles. QUESTION A Bird-in-Hand reader would like a recipe for green pepper jelly. She would also like a recipe for broccoli soup to can in which thewilk can be added when ready to use QUESTION A reader from Leetonia, Oh., would like to know how to make dairy sour cream. QUESTION Jeannette Cooper of Upper Black Eddy would like a recipe for light, white fruit bread similar to that sold at Shady Maple. It can be made with straw berry, blueberry, peach and even spinach. QUESTION —Verona from Virginia requests recipes for zucchini bread and diabetic recipes for vegetables, meat, fruit, and desserts. ANSWER Thank you to a Leetonia, Ohio, reader and to Tracy Marchini, Narvon, for sending recipes for baked beans that were requested. Jenny Lou’s Baked Beans Vz pound bacon ends 1 pound box light brown sugar 2 40-ounce cans northern beans 1 14-ounce bottle catsup In a large dutch oven, brown chopped bacon ends until crisp. Add the remaining ingredients and bake at 400 degrees for 1 hour. Hungry Jack Casserole 1 pound ground beef, browned 1 teaspoon salt 16 ounces pork and beans % cup barbecue sauce 2 tablespoons brown sugar 1 tablespoon minced onion 1 can Hungry Jack biscuits 1 can Cheddar cheese Combine first six ingredients and cook until bubbly. Pour into 2-qOart casserole dish. Cut biscuits in half to make 20 halves. Place cut-side down on ground beef mixture. Sprinkle with cheese. Bake at 375 degrees for 25 to 30 minutes. Cook’s Question Comer Preserve Pickles CROCK PICKLES 12 to 18 medium cucumbers Dill and garlic clove Heat and cool: 1 cup vinegar 10 tablespoons salt 10 tablespoons sugar ANSWER Ruth Robert, Hanover, wanted a pizza dough recipe that had been printed last year in this col umn. Thanks to Ruth Stoltzfus for sending it. Pizza Dough 1 tablespoon yeast dissolved in V « cup warm water 1 tablespoon oil 2 cups high gluten flour 1 teaspoon sugar 1 teaspoon salt Combine flour, sugar, and salt. Add oil to yeast and water mixture. Combine with flour. Knead 5 to 10 minutes until smooth and satiny. Place in lightly greased bowl. Turn dough over so the surface doesn’t dry out. Let rise 20 to 30 minutes. Pat dough into a 15-inch circle on a lightly greased and cornmeal- dusted pan. If the dough won't spread, let it rest 10 minutes. Bake at 500 degrees for 10 to 15 minutes. ANSWER Sheila Hamersky, Manahawbin, N.J., requested a recipe for butter cake that is wet and but tery. It is eaten plain or with cherry, strawberry or blueberry topping. Thanks to a Leetonia, Ohio, reader for sending a recipe. Ooey-Gooey Butter Cake V* cup butter 1 box yellow cake mix 1 egg 8 ounces cream cheese 1 teaspoon vanilla 2 eggs 3!4 cups confectioners' sugar Mix first three ingredients and press into a greased 13x9-inch pan. Combine other ingredients reserving 2 tablespoons sugar for topping. Pour over cake mixture and bake at 350 degrees for 30 minutes. Cool. Sprinkle with remaining confectioners’ sugar. QUESTION R. Stoltzfus, Narvon, would like a recipe for chess pie. Thanks to Tracy Marchini, Narvon, and to Anna Rodilosso, Berlin, N.J., who sent recipes. 1 cup brown sugar Vi cup margarine 2 eggs, beaten % cup milk 1 teaspoon vanilla extract 1 cup raisins V* cup chopped nuts Cook raisins in water until plump. Drain, then mix with the other ingredients. Pour into an unbaked pie shell and bake at 350 degrees or line miniature muffin pans with pie pastry. Fill with chess filling and bake in 350 degree oven until gol den brown. 'A cup butter 1 Vt cup sugar 1 tablespoon vinegar 3 eggs Pinch salt % cup pecans, chopped Melt butter; stir in sugar and vinegar. Bring to a boil. Beat eggs well; add butter and sugar mixture. Beat well. Stir in vanilla and salt. Pour into crust. Bake for 25 minutes at 325 degrees. Sprinkle with nuts and bake another 15 minutes or until golden brown and mixture is set. Cool completely. Serve with whipped cream. ANSWER D. Love requested chicken fried steak. Thanks to Kathleen Haak, Bainbridge, N.Y., for sending the following recipe. Chicken Fried Steak 1 ’/* pounds boneless round beef steak, y* -inch thick 1 tablespoon 1 egg 1 cup soda cracker crumbs, 28 squares Vi teaspoon pepper 1 /i cup vegetable oil Cut beef steak into 6 serving pieces. Pound each piece until Vi -inch thick to tenderize. Beat water and egg; reserve. Mix cracker crumbs and pepper. Dip beef into egg mixture, then coat with cracker crumbs. Heat oil in 12-inch skillet. Brown beef in skillet, turning once, 6 to 7 minutes. Remove beef. Keep warm until ready to serve. (Continued from Page B 6) Alternate a layer of cucumbers, dill, and garlic. Add vinegar mix. Store until cucumbers ferment. Eat or store cucumbers in refrigerator. M.L. Pine Grove Chess Pie Chess Pie (Turn t