88-Lancaster Farming, Saturday, October 20,1990 , ~ —v' \'* .v<> v 55a :/V'« •iO q/S 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 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 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. If we do not receive an answer to this request within one week, we will drop it. QUESTION Mrs. Harry Rauck Sr. of Strasburg would like a recipe to make onion rings that stay good and crisp and do not get soft. QUESTION A Bird-in-Hand reader requested a recipe for broccoli soup to can. According to a Lititz reader, the one that was printed in the August 18 issue can be frozen, but is a flop if canned. Do any of our read ers have one that can be canned? QUESTION A subscriber would like a recipe for smierkase cheese using a gallon of goat milk and rennet tablets. QUESTION Mrs. Helene Zeager, Elizabethtown, writes that a few weeks ago a recipe for corn pie using Bisquick in place of pie crust had appeared in this col umn. She lost the recipe. Will someone send it, please? QUESTION Mrs. Ed Snyder, Manheim, asks for a recipe called Rebecca’s Rolls. QUESTION Carla Lange, Malvern, would like a recipe for lemon poppy muffins and lemon poppy cookies. QUESTION A Dauphin County reader would like recipes for canning or freezing salsify (oyster plant), canning peppers and carrots, and canning vegetable soup. QUESTION Jean Aurand, New Bloomfield, would like a recipe for diabetic fudge. QUESTION Nancy, a Gordonville reader, would like recipes for Slim Jim's made from venison. QUESTION M.Myers, Manchester, Md., requests a recipe for peanut butter brownies. QUESTION Donald Love, Camp Hill, would like recipes for pumpernickle and banana nut bread. He also wants relish that tastes like the Heinz brand for hot dogs and hamburgers. And, he wants recipes for pickled watermelon rind and rice pudding. QUESTION Tracy Moyer, Reading, would like to know how to make cotton candy. QUESTION Myah Tielman, Lehighton, would like a recipe for a round loaf of rye bread similar to that which had been sold by Fritzinger's Bakery, Walnutport, which is now out of business. QUESTION Dianne from Halifax requests a recipe for yogurt coating used on pretzels, peanuts, and rai sins. QUESTION Dianne from Halifax would like a recipe for Mexican-type cheese dip to be used with corn and taco chips. QUESTION Grace Ikeler, Bloomsburg, would like a recipe for apple fritters with a pastry dough mixture that has a very fine texture. ANSWER Betty Jane Morris, Norristown, requested a recipe for cherry pudding. Thanks to Irma Shockley of Wilmington, Del., who sent in an old recipe passed down from her mother. 1 pint milk 3/2 cups flour 3 eggs 7z teaspoon salt 1 tablespoon melted butter 2 heaping teaspoons baking powder 1 quart sour cherries, seeded Beat together eggs, milk, and flour. Beat smooth; add melted butter, salt and baking powder. Dredge cherries with flour and add to the other ingredients. Boil in greased pudding mold or bag by placing bag or pudding mold in top of Dutch oven and inserting steamer top and place pudding in top over water and cover with lid. Cook’s Question Comer Cherry Pudding ANSWER A reader asked for a recipe for Davy Crockett cookie bars. Thanks to Marie Horning from Mif flinburg for answering the request. Davy Crockett Bars 2 cups shortening 2 cups brown sugar 2 cups granulated sugar 6 eggs 4 cups rolled oats 4 cups flour 2 teaspoons salt 2 teaspoons soda 2 teaspoons baking powder 2 teaspoons vanilla 2 cups chopped nuts, optional 2 cups chocolate chips Cream sugar, shortening, and eggs. Add dry ingre dients and mix. Stir in vanilla, nuts, and chocolate bits. Put in shallow layers on cake pans. Bake in 350 degree oven for 10 to 15 minutes. Make glaze from confection ers’ sugar and milk and put on bars. Makes 48 2'A -inch bars. Do not overbake. ANSWER Arietta S. Gregg of Landisburg requested a Pennsylvania Dutch recipe called Stir About. Thanks to Ruth Ruhl, Elizabethtown, for sending a recipe. Stir About 2 pounds white potatoes 1/4 quarts rich chicken broth with potatoes 2 large stems celery, chopped 1 tablespoon parsley, chopped Pinch saffron % teaspoon freshly ground pepper 2 eggs V 4 cup flour Peel potatoes and slice one-fourth inch thick. Bring broth to a boil in a large pot. Add potatoes, celery, pars ley and seasonings. Add salt if needed. Make the knepp by beating the eggs and flour with a fork to a thin paste. Drop this into the boiling broth with the tip of a spoon, about one-half teaspoon at a time. When all the knepp are in, continue to cook at a full boil for 7 minutes. ANSWER Patricia Wax, Newville, sent in a diffe rent recipe for the Cumberland County reader who wanted recipes for homemade cake mixes. She said it's a wonderful-tasting recipe from her mother-in-law. Jessie Wax’s Gingerbread Mix Combine and sift together three times: 8 cups flour 2 cups sugar 2 tablespoons baking soda 2 tablespoons ginger 4 teaspoon cinnamon . teaspoon cloves 1 teaspoon salt Cut in (using pastry blender or 2 knives) 2 cups solid shortening Store in a covered container, no need to refrigerate When ready to make a batch, combine: 3 cups of the gingerbread mixture 1 egg V. cup molasses Add: 3 /4 cup hot water Stir well and pour into a greased 8-inch square pan. Bake at 350 degrees for 30 minutes. ANSWER A Dauphin County reader wanted to know if the recipe for tomato jelly submitted by Helen Santak of Newark, Del., can use other flavors of Jell-O. She also asked how to freeze the jelly. Thanks to Donna Merkel who writes that the jelly can be made with any fla vor Jell-O. She uses strawberry, cherry, raspberry and concord grape and all the flavors taste great. Helen Santak of Newark, Del., writes that to freeze jelly, sterilize jars; fill with jelly. Cover with tight lids. Let the jars of jelly set at room temperature for 24 to 48 hours. Place in freezer. She writes that jelly does not freeze solid because it has so much sugar. It is easy to spoon the amount desired on to a serving dish. ANSWER Mrs. Qinny Atkinson, Bridgeton, N.J., sent a recipe for liver that was requested by a reader. Ginny wrote that many years ago her minister’s wife had four small children who would not eat liver. "What!" Ginny asked, "You don't eat piggily wiggily liver?" Ginny fixed them liver by running hot water over the liver to stop the bleeding. She cut it into small strips; dusted the strips with flour and fried it quickly until it was crisp. And claimed the liver turned into pig tails. The children loved it, are now married and serve Piggily Wig gily Liver to their children (Turn to Page B 9) Pumpkin (Continued from Page B 6) IMPOSSIBLE PUMPKIN PIE 1 cup sugar 'A cup buttermilk baking mix 2 tablespoons butter 113-ounce can evaporated milk 2 eggs 2 cups pumpkin 2'A teaspoons pumpkin pie spices 2 teaspoons vanilla Heat oven to 350 degrees. Grease pie plate. Beat ingredients until smooth, one minute in blen der on high or 2 minutes with hand mixer. Pour into pie plate. Bake about 50 to 55 minutes until knife inserted in center comes out clean. Serve with whipped cream or ice cream. Sharon Reeser Conestoga SWEET POTATO PIE '/< cup butter, softened Vj cup brown sugar 1 cup mashed cooked sweet potatoes 3 eggs, slightly beaten 'A cup com syrup 'A cup milk 'A teaspoon salt 1 teaspoon vanilla 'A cup coconut, optional Cream butter and brown sugar until light and fluffy. Blend in sweet potatoes and eggs. Add next four ingredients. Mix well. Pour in unbaked pie shell. Bake for 10 minutes at 425 degrees. Reduce temperature to 325 degrees for 35 to 45 minutes. Claudia Shaffer Dußois PUMPKIN WUOOPIE PIES 1 cup vegetable oil 2 cups brown sugar VA cups pumpkin, cooked and smashed 2 eggs 3 cups flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla VA tablespoons cinnamon A tablespoons ginger 'At tablespoons cloves Cream oil and sugar; add pump kin, eggs, and dry ingredients. Drop by tablespoon onto cookie sheet. Bake 10 to 12 minutes at 350 degrees. Fill with favorite filling. Edith Zimmerman PARADISE PUMPKIN PIE 8 ounces cream cheese, softened 'A cup sugar 'A teaspoon vanilla I egg I'A cup pumpkin, cooked 'A cup sugar 1 teaspoon cinnamon A teaspoon nutmeg V* teaspoon ginger Dash salt 1 cup evaporated milk 2 eggs, slightly beaten Combine cream cheese, A cup sugar and vanilla. Add 1 egg. Mix well and spread on the bottom of unbaked pastry shell. Combine remaining ingredients and pour over the cream cheese mixture. Bake at 350 degrees for 65 minutes. Dauphin Co. Dairy Promotion For an unusual dessert, try serving a small chunk of Parme san cheese (approximately 1 ounce), shelled whole walnuts and red grapes. If a large piece is pur chased, the Parmesan cheese will keep for several weeks in the refrigerator. Cut surfaces should be covered tightly with wax paper, foil or plastic wrap to protect the surface from drying out. Manheim
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