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<f Pag* B 9)
THICKENED MUSTARD
PICKLE
2 gallons cucumbers, sliced
'A cup salt
2 quarts onions, sliced
2 red sweet peppers
2 quarts vinegar
5 pounds sugar
4 teaspoons mustard seed
6 tablespoons flour
2 teaspoons turmeric
Slice cucumbers in thin rings
and sprinkle with salt. Let stand
until morning and drain. Slice
onions and chop peppers. Mix veg
etables together. Combine sugar,
spices, flour, and turmeric, add
vinegar. Bring to a boil and cook
until slightly thickened. Add mix
ed vegetables and bring to boiling
point. Pack in jars and seal. Keep
mixture boiling while you put in
jars. Put lids on and seal.
Janet Gehman
New Holland
PICKLE RELISH
3 quarts chopped cucumbers
3 cups chopped sweet green
peppers
3 cups chopped sweet red
peppers
1 cup chopped onion
V* cup pickling salt
2 quarts water
1 quart ice
2 cups sugar
4 teaspoons mustard seed
4 teaspoons turmeric
4 teaspoons whole allspice
4 teaspoons whole cloves
1/4 quarts white vinegar
Add salt, ice, cucumbers, pep
pers, and onions to water and let
stand 4 hours. Drain and cover
vegetables with fresh ice water for
another hour. Drain again. Com
bine spices in a spice bag or
cheesecloth bag. Add spices to
sugar and vinegar. Heat to boiling
and pour mixture over vegetables.
Cover and refrigerate 24 hours.
Heat mixture to boil and fill clean
jars while hot, leaving 'A -inch
headspace. Adjust lids and process
for 10 minutes.
Penn State Extension
RED CINNAMON PICKLE
RINGS
2 gallons cucumbers
2 cups pickling lime
8 quarts water
1 cup vinegar
2 tablespoons alum
1 bottle red food coloring
Peel and cut out centers. Soak
overnight in above ingredients.
Drain and rinse well. Put pickles in
large kettle and water enough to
cover. Simmer for 2 hours.
Remove pickles. Combine the
following:
2 cups vinegar
2 cups water
10 cups sugar
6 sticks cinnamon bark
1 package red candy hearts
Bring mixture to a boil and pour
over rings. Let stand overnight.
Drain and reheat syrup. Pour over
pickles. Let stand for three days.
On fourth day, pack rings in jar and
pour boiling syrup over them. Seal.
Bertha Byers
Chambersburg
BANANA PICKLES
Juice
1 cup vinegar
1 cup water
3 cups sugar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon tumeric
1 teaspoon mustard seeds
Peel large pickles; cut length
wise; remove seeds. Pack in jars.
Bring juice to a boil. Pour over
pickles and cold pack 10 minutes.
Makes 3 quarts.
Almeda Martin
Fleetwood