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