Fanning, Saturday, April 13, 1991
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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 BASE,
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 A fan from New Jersey requests a
recipe for apple toad pie. She would also like recipes for
low fat and low cholesterol macaroni and cheese. If we
do not receive answers to this request within a week, we
will drop the request.
QUESTION Kathy Keeny, Glen Rock, would like a
good fruit cake recipe like the one she lost. She said it
was baked in a tube pan that was put in a cold oven to
start baking for 2 to 3 hours. The cake had rum extract
but no liquor.
QUESTION M. Martin from Mount Joy would like a
recipe for white mousse like Bonanza Restaurant
serves in a Jell-0 ring.
QUESTION Mrs. James Ollinger of Lancaster
would like to have a recipe for “Moravian Buns,” some
times called small cakes. They are round with brown
sugar circle in center. She likes the kind made by
Achenbach’s.
QUESTION Patricia Smith, Gore, Virginia, would
like recipes for beef stew that includes a nice, thick,
brown gravy, and can be canned; and for red pepper
soup, which is thick and cheesy with tiny bits of red pep
per. “It’s delicious, but not too hot or bite-y," she writes.
QUESTION Mary Miklarcis, of Thompson, Ohio,
would like recipes for a Mock Pecan Pie that is made
with pinto beans; a fruit cake made with Jack Daniels,
and Washington Pie Squares that the bakeries used to
sell for five cents during the Depression.
QUESTION Mrs. Allen Miller, Catawissa, would
like the recipe f6r shoo fly pie that doesn’t cook out. The
recipe was published within the last several months, but
she lost it.
QUESTION —Mrs. David Fisher, Lewistown, is look
ing for ways to obtain sugar products from sugar beets.
QUESTION Mabel Barkman, Tfyee Springs,
would like to know the exact amount of marshmallow
creme to add to the pumpkin whoopie pie filling. The
recipe was in the February 23 issue, but the contributor
did not specify the amount.
QUESTION Greta Dise, Glen Rock, would like a
recipe for dill pickles that stay hard and crisp like the
ones that are purchased refrigerated in the groceries.
QUESTION Joan St. Germain of Attleboro, Ma.
enjoyed the applesauce and pumpkin cakes that are
canned in wide mouth canning jars (the recipes
appeared in this paper). She asks if anyone has a recipe
for auick breads that can be made in canning jars?
QUESTION Mrs. Lewis Kofron of Claymont, Del.
would like a recipe for salting mackerel to keep for sev
eral months.
QUESTION Laurie Woodrick of Belle Mead, NJ
tried the apple fritter recipe before the correction was
put in. Please note the apple fritter recipe uses 4 to
AVi pounds, not cups, flour. Also she would like to know
if these fry best in solid shortening or what is best since
she thinks oil is too absorbent and heavy. What do our
readers suggest?
QUESTION—Tina Forry would like a recipe for salsa
to can and for salt dough pies.
QUESTION Mrs. Jonas Troyer, Wyoming, Del.,
would like recipes for both lemon filling and peanut but
ter filling used in doughnuts.
QUESTION Susan Unger of Berkeley Springs,
W.Va., would like the name and address of a candy
mold company where she can mail order candy molds.
QUESTION Cara Brumbaugh of Catlett, Va.,
would like recipes for breakfast casseroles containing
eggs or sausage.
QUESTION Mrs. Pearl Griffith of Glen Moore has
lost her recipe for corn cob jelly. She told someone
about the jelly, but the person does not believe it exists.
Readers, come to her defense.
Cook’s
Question
Comer
QUESTION Mrs. Arthur Yoder, Doylestown, would
like a recipe for potato stuffing.
QUESTION A reader wants a recipe for potato
puffs or Fat Rascals.
QUESTION Claire Landis, Farmville, Va., is look
ing for a recipe for fried squash blossoms.
QUESTION Joann Hensley, McGaheysville,
would like Amish recipes, especially for Amish macaroni
and Amish vegetable salad.
QUESTION Margaret Shaud, Columbia, would
like to know how to make goatmilk candy that tastes like
taffy in vanilla, chocolate, and strawberry flavors.
ANSWER Edie Richlin of Dushore would like to
know how to make the starter for “Friendship Cake" that
takes 30 days to make. Also, Edna Saulpaugh asked for
the Amish bread starter that was published. She used it
several times, and loved it. Chris Abbott, Lancaster; Vir
ginia Snyder, Brodbecks; Judy Eaton, Felton; Patricia
Meyer, Loganton; and Sondra Sanger, who had ques
tions about the sourdough recipes. You must obtain
your sourdough starter from a friend or make your own
starter from the Amish Friendship Starter Dough to use
in the sourdough recipes. Thanks to Lois Kessling, Port
Matilda, and to Betty Biehl of Mertztown, for sending
recipes.
Amish Friends 'p Starter Dough
Vt teaspoon dry yeast
1 ounce warm water
1 tablespoon sugar
1 tablespoon vinegar
!4 teaspoon salt
1 cup flour
1 cup milk, room temperature
Dissolve yeast in warm water. Add all ingredients in a
bowl with plastic wrap and let stand in warm place two
days to ferment. It will become bubbly and have a sour
smell. After the second day, start your friendship bread
recipe.
Amish Friendship Bread
Put 1 cup starter in a large bowl. Cover.
Day 1: Do nothing.
Day 2,3, 4: Stir
Day 5: Add 1 cup flour, 1 cup sugar, 1 cup milk, and
stir.
Day 5,6, 7,8, 9; Stir.
Day 10: Add 1 cup flour, 1 cup sugar, 1 cup milk, and
stir.
Pour 1 cup batter into 3 containers and give to friends
with a copy of instructions. Use the fourth one cup con
tainer for the following bread recipe.
1 cup sourdough
Vi cup oil
IVz teaspoons baking powder
% teaspoon baking soda
3 eggs
1 cup sugar
2 cups flour
'A teaspoon cinnamon
Dash nutmeg
Raisins and nuts, optional
Butter and sugar 2 loaf pans. Pour in batter, top with
brown sugar or two grated carrots, if desired. Bake at
350 degrees for 60 minutes.
Friendship Cake Starter
Use the one cup starter from a friend or the one made
from the Amish Friendship Starter Dough.
Put starter in a one-gallon covered container and
keep at room temperature for 30 days.
Add 2Yi cups sugar and 1 16-ounce can of sliced
peaches and juice. Stir once a day for 10 days.
On the 10th day, add 2VS- cups sugar and 1 16-ounce
can of chunk pineapple and juice. Stir once a day for 10
days.
On the 20th day: add 2'A cups sugar and 1 16-ounce
can fruit cocktail with juice and 110-ounce jar maraschi
no cherries with juice. Stir once a day for 10 days.
On the 30th day: Drain liquid and divide fruit into
thirds. This will make three cakes. Divide juice into thirds
and give the starter and recipe to two friends along with
the recipe.
The starter cannot be frozen.
Friendship Cake
1 yellow or white cake mix
% cup oil
4 eggs
1 cup chopped walnuts
1 box instant vanilla pudding
'A of the fruit friendship cake starter.
Mix together all ingredients. Bake in greased and
floured tube pan for 50 minutes at 350 degrees.
(Turn to Pago B 9)
Homemade
Ice Cream
Recipes
Can Win
HARRISBURG (Dauphin Co.)
Dairy promotion activities at
the fourth annual Philadelphia Fair
will include an old-fashioned Ice
Cream Chum-Off.
The contest is sponsored by the
Pennsylvania Dairy Promotion
Program and will be part of the
Pennsylvania Department of Agri
culture’s festivities during the
“Pennsylvania Pride Weekend.”
The contest will be held on
Saturday, May 18, beginning at 2
p.m. All activities will take place
in the main building of the Phi
ladelphia Park Racetrack. PDPP
and other agricultural commodity
organizations will be sponsoring
recipe demonstrations and infor
mational exhibits about Pennsyl
vania's agricultural industries.
Pennsylvania residents, except
those who have a professional food
status or are affiliated with the
Pennsylvania Dairy Promotion
Program, are invited to enter the
contest. The fust eight eligible
entries received will be selected to
compete in the contest.
To enter, contestants should
print their name, address, and tele
phone number on an B 'A xl 1-inch
piece of paper. Attach a complete
copy of the recipe and mail to Pen
nsylvania Pride Weekend, Ice
Cream Chum-Off, Pennsylvania
Dairy Promotion Program, 2301
North Cameron Street, Harrisburg,
PA. 17110-9408.
Entries must be received in the
Pennsylvania Dairy Promotion
Program office by May 1. The
recipes become the property of the
Pennsylvania Dairy Promotion
Program.
All entries must use REAL dairy
products. Pasteurized processed
eggs must be substituted for raw
eggs. Recipe entries must be origi
nal and not have been previously
published or won an award. Offer
is limited to one entry per family,
4-H club, FFA chapter, or other
organization. Teams will be lim
ited to no more than four members.
For entry rules, send self
addressed and stamped envelop to
the PDPP, 2301 N. Cameron St,
Harrisburg. PA 17110-9408.
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§L- Societies
Lancaster
Society 6
Lancaster Society of Farm
Women 8 met on March 13 at the
home of Margaret Heisey,
Mountville.
Devotions were by Kathryn
Hess. Hostesses were Margaret
Heisey and Agnes Houseal.
Paul Taylor of the UGI Corpora
tion presented a slide program on
safety and also told of ways to save
energy dollars in the home.
The April 10 meeting will be at
St John’s Lutheran Church, May
ton, at 12 noon. Members will
entertain Society 11 with a covered
dish luncheon.
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