BB*Lancastar Farming, Saturday, May 11, 1991
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 Mrs. David Fisher, Lewistown, is look
ing for ways to obtain sugar products from sugar beets.
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.
QUESTION Donna Reber, 16 Pelican Isle, Fort
Lauderdale, FL 33301, would like to know the origin of
Pa. Dutch Opera Fudge, where it was first made and for
what occasion. She needs a quick answer, please write
or call her collect at (305) 764-6939.
QUESTION Rhonda A. Scanlon of Cherry Hill,
N.J., would like a recipe for apple cider donuts.
QUESTION Linda Seller of Ronks would like a
recipe for homemade energy bars using carob as the
topping.
QUESTION A reader from Greencastle would like
a recipe for making boiled apple dumplings, which her
mother used to make. She also wants a recipe for Bat
Bow Fried Rice.
QUESTION Marian Mosemann, Lehighton, would
like recipes that feed 100 or more people. She would
also like recipes for canning in quantity.
QUESTION Bette Lawrence of Honesdale would
like a recipe for apple butter pie. She has looked every
where for a recipe but cannot find it. Her husband said
that he had tasted one in Lancaster County.
ANSWER Mrs. Lewis Kofron of Claymont, Del.
requested a recipe for salting mackerel to keep for sev
eral months. Thanks to Mrs. Sylvester Jeski of River
head, N.Y., for sending a Long Island recipe.
Use fish as fresh as possible. Split or filet fish to get all
the blood out from under the spine. Rinse quickly and
pat dry. Put a layer of filets in a pickling crock and cover
with a layer of coarse salt. Continue to layer with plenty
of salt and end with a thick layer of salt.
After a few days, the salt will draw all the liquid from
the fish. The fish can remain in the brine for several
weeks.
Cook’s
Question
Corner
Salted Mackeral
ANSWER Mary Miklarcis, of Thompson, Ohio,
requested 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. Thanks to
Cheryl Pinkerton, Leonardtown, Md., and to anonym
ous contributor for sending in the following.
Mock Pumpkin Pie Made With Kidney Beans
15 'A -ounce can of kidney beans, drained
12-ounce can evaporated milk
2 eggs
1 'A teaspoons cinnamon
'/•teaspoon ginger
'A teaspoon cloves
'A teaspoon nutmeg
'/• teaspoon salt
1 9-inch unbaked pie shell
Combine ail ingredients and mix at medium high
speed in blender for 1 minute. Pour mixture into pie shell
and bake 30 to 35 minutes at 375 degrees. Center of pie
maybe liquidy but will set as it cools. Chill and serve with
whipped topping.
Make a pie crust, a double portion, and line a
10x8x2/2 -inch pan. Fill with the following:
Soak enough stale white bread to make about 5 cups,
pressed out, add:
1 /a cups sugar
2 cups applesauce
1 cup seedless raisins
/a cup molasses
1 teaspoon vanilla
1 teaspoon salt
4 teaspoons cinnamon
/a teaspoon nutmeg
/a teaspoon cloves
/« cup milk
Stir ingredients well and fill lined pan. Add top crust
and pinch together. Bake 50 to 60 minutes at 325
degrees. Cool and frost with vanilla icing and cut into
2-inch squares. “Delicious,” writes contributor.
ANSWER Joan St. Germain of Attleboro, Ma.
asked if anyone has a recipe for quick breads that can
be made in canning jars? Thanks to Cheryl Pinkerton,
Leonardtown, Md„ and to Anna Cressman, Slatington,
for sending recipes for those baked in a coffee tin. These
are fine, but do not keep for months like those baked and
sealed in canning jars. Thanks to Greta Dise, Glen
Rock, who writes that any recipe can be used—just fill
the jars half full, bake until done and then seal jars. She
has tried many recipes and sent her favorite cranberry
nut bread recipe for you to try. Also, thanks to Pat
Greene, Biglerville, for sending in the applesauce cake
recipe.
Boston Brown Bread
1 cup rye meal
1 cup cornmeal
1 cup graham or wheat flour
% tablespoon baking soda
2 teaspoons salt
V* cup molasses
2 cups buttermilk
Combine dry ingredients, add molasses and butter
milk. Stir until well mixed. Pour two-thirds full into two
well-buttered airtight tins. Be sure to butter lids also.
Cover lid with foil and tie so that it will be watertight.
Place containers on a rack in large kettle cotaining
enough boiling water to cover the tin halfway. Cover
kettle tightly and steam for 1 % to 2 hours, adding more
boiling water as needed. Remove the bread from the
container and dry slightly in 350 degree oven.
Variation: add 1 cup raisins to dough before
steaming.
Cranberry Nut Bread
2 cups unsifted flour, stir to aerate before measuring
3 teaspoons baking powder
'A teaspoon salt
1 cup sugar
1 cup fresh or frozen cranberries, coarsely chopped
1 cup walnuts or pecans, coarsely chopped
1 egg
V* cup milk
% cup butter, melted
1 teaspoon vanilla
In large mixing bowl, thoroughly stir together the flour,
baking powder, and salt; stir in sugar, cranberries and
nuts. In a small mixing bowl, beat egg slightly, add milk,
butter and vanilla. Beat to combine. Add flour mixture
and stir just until dry ingredients are moistened. Grease
jars to be used. Fill jars half full and bake at 325 degrees
until browned and cake tester comes out free of batter,
about 35 to 45 minutes. Remove one jar at a time from
oven, clean sealing edge and seal.
Washington Pie
(Turn to Page B 9)
Mothers’
Kitchens
(ContlniMd from Pago B 6)
MOTHER’S FAVORITE
NUT BREAD
2 cups sifted all purpose or
bread flour
'A teaspoon salt
2 teaspoons baking powder
’/« cup sugar
1 tablespoon shortening
1 egg
1 cup milk
1 cup nut meats, chopped
1 teaspoon flour, sprinkled over
nut meats
Sift together flour, salt, and bak
ing powder. Cream sugar and shor
tening for 2 minutes.
Add whole egg. Beat 2 minutes.
Add flour mixture alternately
with the milk on low speed.
Scrape the sides of the bowl fre
quently. Add floured nuts and
blend at low speed.
Pour batter into greased loaf pan
and let rise 2 minutes. Bake at 325
degrees for 75 minutes. Makes one
loaf cake.
Betty Bayne
Cabot
PEA SALAD
4 to 5 cups peas, cooked and
drained
'A cup onion, diced
'A cup celery
3 hard-boiled eggs, diced
Mix together all ingredients.
Combine the following and cook
over medium heat until thickened:
A cup vinegar
'A cup water
V* cup sugar
2 tablespoons salad dressing
1 egg
1 teaspoon mustard
1 heaping tablespoon flour
After mixture is thick, cool and
pour over peas 30 minutes before
serving.
Contributor writes that this is
her mother’s favorite recipe. The
dressing is also used for macaroni
salad.
Cheryl Thrush
Chambersburg
CHEESE CUSTARD PIE
1 10-inch pie crust, unbaked
I'/j cups cottage cheese
1 cup sugar
3 eggs, beaten
2 tablespoons flour
2 cups milk
Place cottage cheese in blender
and blend until smooth. Add salt,
flour, and sugar. Blend again. Add
beaten egg.
Add milk and melted butter,
blend thoroughly. Pour into
10-inch unbaked pie crust in glass
pie pan.
Bake at 375 degrees for 40
minutes or until knife inserted
1-inch from edge comes out clean.
Cool. Refrigerate before serving.
Contributor writes that she will
never forget that her mother taught
her to make this pie and to cook.
Her mother died in her sleep on
April 14, 1991.
Betty Biehl
Mertztown
CLASSIC CHOCOLATE
CHIP COOKIES
2'A cups flour
1 teaspoon baking soda
1 cup butter, softened
’/«cup brown sugar
1 teaspoon vanilla
1 3/j -ounce package instant
vanilla pudding
2 eggs
1/2 cups semi-sweet chocolate
chips
1 cup chopped walnuts, optional
Mix and drop on sheets. Bake at
375 degrees for 9'A minutes. Can
be spread in 9x13-inch pan. When
cool, cut into bars.