88-Lancaster Farming, Saturday, December 8, 1990
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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 ft as soon as possible.
Answers to recipe requests should be sent to the
same address.
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 Mrs. Ed Snyder, Manheim, asks for a
recipe called Rebecca’s Roils.
QUESTION Jean Aurand, New Bloomfield, would
like a recipe for diabetic fudge.
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 Lonnie Tuttle, Bainbridge, NY, would
like recipes for cheese made from sheep’s milk.
QUESTION Jay Struble of State College requests
the recipe for V 8 tomato juice that had appeared in this
column recently. He lost it.
QUESTION Betty from Pennsylvania would like a
bologna recipe for venison that tastes like Seltzer’s
Lebanon Bologna.
QUESTION Mrs. Hugh Hovermale, Whitacre, Vir.,
would like recipes for low sugar candy.
QUESTION Gladys Leatherwood, Mullica Hill,
N.J., would like a recipe for Yankee Bean Soup.
QUESTION Mary Gardner, Newburg, would like
recipes for pasties, which is a combination of veget
ables with a dough wrapped around it. In Minnesota and
Michigan, restaurants serve them plain or with gravy.
QUESTION Hoffman Brothers Farm would like a
recipe for chocolate or vanilla or peanut butter fudge
that isn't so sweet.
QUESTION William Lucas Jr., of Warfordsburg,
would like to know how to roast chestnuts over an open
fire or other methods of preparing them to eat.
ANSWER Carla Lange, Malvern, requested a
recipe for lemon poppy cookies. Thanks to Mrs. Stanley
Martin, Liverpool, and to Donna Lencoski, Latrobe, for
sending recipes.
cups flour
teaspoon salt
teaspoons poppy seed
cup butter, softened
cup granulated sugar
egg yolks
teaspoon grated lemon peel
teaspoon vanilla
cups corn flakes, crushed
Stir together flour, salt, and poppy seed. Set aside.
Beat butter, sugar, egg yolks, lemon peel, and vanilla
until well combined. Add flour mixture, mixing well.
Shape dough into 1 -inch balls. Roll into crushed corn
flakes. Place on ungreased cookie sheet. Flatten slight
ly. Bake at 350 degrees for 10 to 15 minutes or until
edges are slightly browned. Yields 4 dozen.
Lemon Poppy Cookies
1 cup butter
'A cup confectioners’ sugar
2% cups flour
Dash salt
1 teaspoon lemon flavoring
3 teaspoons poppy seeds
Blend together ingredients in a bowl. Drop by tea
spoonfuls on ungreased cookie sheet.
Bake for 12 to 15 minutes at 375 degrees. Sprinkle
with extra confectioners’ sugar. Makes 3 1 /* dozen
cookies.
Cook’s
Question
Comer
Poppy Seed Cookies
ANSWER Nancy Zuck, Elizabethtown, requested
a recipe for opera fudge. Thanks to JoAnn Bronson,
Pottstown, and to Anita Moyer, Bernvii'e, for sending
recipes.
2 cups sugar
1 / 2 cup milk
y 2 cup light cream
1 tablespoon light corn syrup
1 tablespoon butter
1 teaspoon vanilla
1 / 2 teaspoon salt
Butter the sides of a heavy 2-quart saucepan. In it,
combine sugar, milk, cream, corn syrup, and salt. Cook
and stir over medium heat until mixture boils. Cook to
238 degrees (soft boil stage) stirring occasionally.
Remove from heat. Add butter and vanilla, but do not
stir. Cool to lukewarm, then beat vigorously, about 10
minutes, until mixture becomes very thick, starts to lose
its gloss, and becomes creamier. Spread in a buttered
loaf pan. Score while warm; cut when firm. Makes about
one pound.
Variations: Add V* cup chopped candied cherries
before spreading in pan or add % teaspoon almond
extract with vanilla and 1 /a cup chopped toasted
almonds before spreading in pan.
2 cups heavy cream
4 cups sugar
Parafin wax (Vi cup to 1 cup chips)
'A cup margarine
24-ounces real semi-sweet chocolate chips
Mix cream and sugar together and bring to a boil on
medium-high heat, stirring constantly. As soon as it
begins to boil, stop stirring and let boil until it comes to
the soft ball stage, about 10 to 15 minutes. Pour it into a
buttered pan. Let cool. When mixture is cool, work with
clean hands until it turns thick and creamy, about
V. hour. While working with hands, mix in the butter.
When it turns creamy and thick, add peanut butter,
coconut, vanilla, peppermint oil, or flavor desired or
leave it plain. Roll into small balls, cool until firm and
cold. Bring a saucepan of water to a boil; set a small
deep dish in it with the chips and wax. Stir until chips are
melted. Take a hat pin and dip the balls. Place on wax
paper. Refrigerate until ready to eat.
ANSWER Mary Gardner, Newburg, requested a
recipe for potato dumplings. Thanks to Eva Southard,
Glen Rock, and to Linda Bartas, Port Allegheny, for
sending recipes.
Potato Dumplings
1 teaspoon grated onion
2 eggs, well beaten
2 cups mashed potatoes
'A cup flour
1 teaspoon salt
'A teaspoon baking powder
Vi cup dry bread crumbs, crushed
% teaspoon pepper
Hot stock or stew
Add the onion, lemon peel, and eggs to the potatoes.
Mix thoroughly. Sift flour with salt and baking powder.
Add crumbs and pepper to the potato mixture. Beat.
Drop from a tablespoon into the simmering hot stock or
into meat or chicken stew, about 30 minutes before
serving. Cover tightly and simmer 30 minutes without
removing lid during the cooking time.
Dutch Potato Dumplings
9 medium potatoes
1 teaspoon salt
3 eggs, well beaten
1 cup flour, sifted
% cup bread crumbs or farina
'A teaspoon nutmeg
1 cup fat
y 2 cup b'ead crumbs
2 tablespoons chopped onions
Boil potatoes in jackets until tender, remove skins
and put potatoes through ricer. Combine potatoes, salt,
eggs, flour, bread crumbs, and nutmeg in a bowl. Mix
thoroughly. Form mixture into dry balls about the size of
walnuts (if mixture is too moist, add more bread
crumbs). Drop the balls into boiling salted water. When
balls float to the surface, boil 3 minutes more, uncov
ered. Remove one ball from liquid and cut open. If center
is dry, they are sufficiently cooked. Remove balls from
liquid to a hot platter and pour over a dressing made as
follows: Brown oil in skillet; add bread crumbs and
onions or 2 tablespoons mushrooms; cook for several
minutes. Dumplings may be reheated in a double boiler
several times without impairing the flavor. Serves 12.
Opera Fudge
Opera Fudge
(Turn to Pago B 14)
‘Yule’
(Continued from Page B 6)
HEAVENLY HOLIDAY
PUNCH
In a punch bowl, mix:
1 46-ounce can pineapple juice
1 quart ginger ale
2 quarts water
2 cups sugar
1 package raspberry Kool-aid
1 package cherry Kool-aid
Add scoops of raspberry sherbet or
rainbow sherbet and serve.
Pam Martin
Chambersburg
CHOCOLATE
SOPHISTICATE
2 cups milk
2 tablespoons powdered choco
late flavoring for milk
1 pint chocolate ice cream
'A teaspoon almond or pepper
mint extract
Blend milk, chocolate flavor
ing, ice cream, and extract in blen
der until smooth. Serve immedi
ately in chilled dessert glasses.
Yields 4 cups.
CHOCOLATE
PEPPERMINT SHAKE
2 cups milk
'/« cup powdered chocolate fla
voring for milk
'A pint chocolate ice cream
2 tablespoons crushed pepper
mint stick candy
Blend milk, chocolate flavor
ing, ice cream, and candy in blen
der until smooth. Pour into chilled
glasses. Garnish with peppermint
stick, if desired. Serve immediate
ly. Yields 3 cups.
STRAWBERRY DAIQUIRI
2 cups milk
2 cups frozen strawberries,
slightly thawed
1 teaspoon sugar
5 ice cubes
Combine ingredients in blender
until frothy. Serves three.
PA Dairy Promotion
ORANGE EGGNOG
4 cups eggnog
2 10-ounce bottles ginger ale,
chilled
1 6-ounce can frozen concen
trate orange juice, thawed
Just before serving, combine
eggnog, ginger ale and orange
juice. Stir occasionally. Serves 7.
PA Dairy Promotion
PINEAPPLE BANANA
SMOOTHEE
I'A cups pineapple juice
'A cup powdered milk
1 ripe banana sliced
2 scoops vanilla ice cream or
pineapple sherbet
Blend juice, powdered milk, and
banana. Add ice cream or sherbet.
Blend until mixture is smooth.
Makes 2 drinks.
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