88-Lancaster Farming, Saturday, May 4, 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 M. Martin from Mount Joy would like a
recipe for white mousse like Bonanza Restaurant
serves in a Jell-0 ring.
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. David Fisher, Lewistown, is look
ing for ways to obtain sugar products from sugar beets.
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 quick 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
would like to know if apple fritters fry best in solid shor
tening or what is best since she thinks oil is too absor
bent and heavy.
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 Margaret Shaud, Columbia, would
like to know how to make goatmilk candy that tastes like
taffy in vanilla, chocolate, and strawberry flavors.
QUESTION Mary Ann Ebersol of Bird-in-Hand
would like to have recipes for peanut butter and mint top
ping for ice cream.
QUESTION Verna Achenbach, Lebanon, would
like recipes for mountain leeks.
QUESTION Betty Light, Lebanon, would like to
know where she can find dehydrated egg whites and a
product that is called egg white substitute.
QUESTION Debbie Dietrich of Lenhartsville would
like recipes for red beet horseradish, mustard horserad
ish, horseradish cocktail sauce, horseradish spread,
and for plain horseradish.
ANSWER Thanks for the numerous recipes for
breakfast casseroles that many readers sent.
Bacon Breakfast Casserole
4 slices white bread
4 eggs, slightly beaten
1!4 cups milk ,
1 teaspoon dry mustard
y 2 teaspoon dried onion flakes
8 slices bacon, cooked and crumbled
1 cup shredded Cheddar cheese
Remove crust from bread; place in a lightly greased
8-inch square baking dish and set aside.
Combine eggs and next three ingredients: pour oyer
bread. Sprinkle bacon over casserole; cover and refrig
erate eight hours
Remove from refrigerator; let stand 30 minutes.
Bake, covered, at 350 degrees for 20 minutes.
Uncover, sprinkle with cheese, and bake an addition
al 5 minutes. Let stand 5 to 10 minutes before serving.
Serves 4.
Cook’s
Question
Comer
Bobbie Gardner
Havre de Grace, Md.
154 cups cheese cracker crumbs, finely rolled
% cup butter, softened
V 4 pound ham, cut in strips
V 4 pound turkey, cut in strips
10/4 ounces condensed cream of chicken soup
% cup milk
'A cup grated Cheddar cheese
3 eggs, beaten
2 teaspoons prepared mustard
1 teaspoon Worcestershire sauce
Thoroughly blend cheese cracker crumbs and butter.
Press firmly against bottom and sides of a 9-inch pie
plate. (The easy way is to press crumbs into place using
an 8-inch pie plate). Layer ham and turkey strips in pie
shell, reserving a few strips for garnish. Combine soup,
milk, and grated cheese. Heat, stirring until cheese
melts. Add beaten eggs, prepared mustard and Wor
cestershire sauce. Pour over ham and turkey. Top with
reserved strips. Bake in 300 degree oven for 45 minutes
or until knife inserted in center comes out clean. Serves
4 to 6.
Contributor writes that this is also good for dinner.
She hopes readers enjoy the recipes as much as her
family does.
Early American Pioneer
Sour Buckwheat Cakes
Use only “whole” stone ground buckwheat
3 cups buttermilk
3 cups buckwheat flour
1 teaspoon salt
2 packages yeast
Water as needed to make medium batter
In late evening, mix together in large bowl or pitcher.
Active batter should double in volume. Cover and place
in refrigerator overnight. In a.m. add to batter:
1 tablespoon dark molasses
1 teaspoon baking soda
Grease black iron griddle between every cake with
chunk fresh pork fat. (Local butcher will give you pieces
of fresh pork fat. Keep it frozen until needed).
Make syrup of plain white sugar and water. Boil and
set aside. This syrup is superior to maple.syrup for buck
wheat cakes.
Ham & Egg Casserole
8 slices white bread
2 cups shredded Cheddar cheese
1 ’/« cups cooked ham, cubed
'h cup finely chopped onion
% cup finely chopped green bell pepper
6 eggs, beaten
3 cups milk
Remove crust from bread; cut bread into cubes.
Place bread cubes in a lightly greased 12x8x2-inch bak
ing dish. Sprinkle with cheese, ham, onion, and green
pepper.
Combine eggs and milk; pour over ham-cheese mix
ture. Cover and refrigerate, let stand 30 minutes. Bake,
uncovered, at 350 degrees for 40 minutes or until set
Serves 8.
Plantation Casserole
27z cups rice crispies
1 pound loose sausage
1 small chopped onion
1 cup cooked rice
8 ounces grated sharp cheese
3 eggs
1 small can chopped mushrooms
% cup milk
1 can condensed mushroom soup
Fry together the sausage and onion. Drain. In a lightly
greased 9x13-inch pan, layer in the following order;
2 cups rice crispies, reserve remaining for topping
Fried onion and sausage
Cooked rice
Grated cheese
Chopped mushrooms
Combine mushroom soup, milk, and eggs. Pour over
top. Sprinkle with reserved rice crispies. Refrigerate
overnight. Bake at 350 degrees for 30 minutes or until
heated thoroughly.
Brunch Pie
Pauline Watson
Harrisburg
Bobbie Gardner
Havre-de-Grace, Md.
Patricia Wax
Newville
Patricia Wax
Newvllle
Recipes
(Continued from Page B 6)
BRICKERVILLE HOUSE
CHOCOLATE CAKE
with peanut butter icing
2 cups sugar
3 large eggs
1/ cups oil
4 teaspoons vanilla
I'A cups boiling water
1 cup unsweetened cocoa
VA teaspoons baking soda
1/3 teaspoons salt
3/3 cups flour
Grease 2 9-inch layer cake pans.
Beat sugar and eggs until
creamy. Blend in oil and vanilla.
Beat 2 minutes.
Combine boiling water and
cocoa. Add to egg mixture. Blend
thoroughly. Stir in baking soda,
baking powder, and salt.
Add flour and beat until blended
and smooth. Bake 25 to 30
minutes. Let stand 5 minutes to
cool. Place on racks.
Peanut Butter Frosting:
1 pound sifted confectioner’s
sugar
'A cup creamy peanut butter
'A -A cup milk
Beat until smooth. Frost cake after
it is cooled.
Brickerville House
Contributed by Lynn Rossi,
Ephrata
APPLE FRITTER ‘SUNDAY’
In a dessert dish, place 1 or 2 hot
Mrs. Paul’s apple fritters. Top
with:
2 scoops of vanilla ice cream
Drizzle with:
Vi cup whipped cream
Finish off with:
I maraschino cherry
Contributor writes: Eat slowly
a “Sunday” made in heaven.
Betty Light
Lebanon
POTATO AND APPLE PAN
CAKES WITH CREME
FRAICHE
2 small baking potatoes
2 large eggs
'A teaspoon salt
'/« teaspoon black pepper
1 Golden Delicious apple,
peeled and grated
A cup finely chopped fresh
parsley
2 teaspoons flour
'A cup creme fraiche or sour
cream
Vegetable oil for frying
Several hours before serving,
peel and slice potatoes in half.
Place in small saucepan, cover
with water and bring to a boil.
Cook 10 minutes, drain, and refrig
erate potatoes until cold.
In large bowl, beat together
eggs, salt, and pepper. Add apple,
green onion, and parsley. Coarsely
grate chilled potatoes, stir into
apple mixture along with flour.
In large skillet, heat 2 tables
poons oil. Measuring 1 tablespoon
for each pancake, fry potato apple
mixture until golden brown. Drain
on paper towel. Serve warm with
fraiche or sour cream.
Apple Growers