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Question
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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 Patricia Smith, Gore, Virginia, would
like a recipe for red pepper soup, which is thick and
cheesy with tiny bits of red pepper. If we do not receive
an answer to this question within the next two weeks, we
will drop the request.
QUESTION Mrs. David Fisher, Lewistown, is look
ing for ways to obtain sugar products from sugar beets.
If we do not receive an answer to this request within the
next two weeks, we will drop it.
QUESTION Laurie Woodrick of Belle Mead, N.J.
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 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 Betty Light, Lebanon, would like to
know where she can find dehydrated egg whites and a
product that is called egg white substitute.
QUESTION Rhonda A. Scanlon of Cherry Hill,
N.J., would like a recipe for apple cider donuts.
QUESTION Linda Beiler of Ronks would like a
recipe for homemade energy bars using carob as the
topping.
QUESTION Sherri Meily, Mt. Union, would like to
know where to find a used candy melter or coating
machine or a company that sells them.
QUESTION Barb Minich of Shermansdale would
like a recipe for tuna casserole that contains Monterey
Jack cheese, pimento, and Bisquick.
QUESTION James Coffey of Elkton, Md., would
like to know how to can sugar pod peas. He would also
like a recipe to can sweet and sour sugar pod peas.
QUESTION Carol Grove of Somerville, Va., would
like the recipe for Heavenly Jam that specifies the exact
measurements of pineapple and whether the juice
should be used. She writes that Lancaster Farming’s
food section is better than any other food magazine or
cookbook. Thanks to our readers who make this
possible. t .. , .
QUESTION Loretta Zimmerman of Manheim
would like a recipe for tomato sauce that tastes like that
used by Chef Boyardee Raviola.
QUESTION R.G. Kamoda of Monongahela would
like a recipe for chicken and dumplings and one for
chicken and biscuits.
QUESTION Connie Weaner of Gettysburg would
like a recipe for Skippy Peanut Butter Calico Fudge. She
said the recipe appeared on the Skippy peanut butter jar
when she was a little girl.
QUESTION Mrs. Martin from Hagerstown, Md.,
would like a recipe for pizza sauce to can that tastes like
Pizza Hut’s or Schwan’s. She would also like a pizza
crust recipe that tastes like Schwan’s.
QUESTION Mrs. Harvey Martin from Denver
would like to know where she can buy sugar beet seeds.
QUESTION Mrs. John Fox, Walnutport, asks if
corn cob jelly is made from fresh or dried corn cobs.
QUESTION*— Constance Copeland of Kirkwood,
N.Y., would HWhe recipe for homemade root beer that
had been published several weeks ago in this column.
QUESTION —A reader from Manchester, Md. would
like a recipe to make chocolate-covered raisins.
ANSWER Mrs. Gilbert Calhoun asks that why, in
the recipe for the Brickerville House chocolate cake
recipe with peanut butter icing, there is no baking pow
der listed in the ingredients? In the directions to the mix
ing, baking soda, baking powder, and salt are listed
She asks if we could please correct this.
ANSWER—Verna Achenbach, Lebanon, requested
recipes for mountain leeks. Thanks to Eva Southard,
Glen Rock, Pa. for the following recipe:
Part of the green top, as well as the lower white sec
tion, is used. Beardlike roots, upper tops and outer skins
must be removed. Wash and boil, uncovered, in a large
quantity of salted water, 20 minutes or until tender.
Drain, dress with melted butter, margarine or cream, or
sprinkle with mild grated cheese, cover and leave over
lowest heat 5 minutes or until cheese melts. Allow 3 or 4
leeks to 1 serving. Can also be boiled with potatoes in
meat broth.
ANSWER For the reader that requested a recipe
for pickled beets recently, Virginia Hayden, Bushwood,
Md., sent the following recipe;
Small whole beets
2 cups water
2 cups vinegar
2 cups sugar
1 teaspoon salt
1 tablesppon mixed spices
Select small beets, cook until tender in boiling water,
then drain, cover with cold water, and slip off the skins. If
beets are larger, they should be cubed or diced. Make
syrup of the water, vinegar, sugar, salt, and spices tied
in a bag, pour over beets and heat to boiling, then cook 5
minutes. Remove spice bag, pack in clean hot jars, and
seal at once.
ANSWER Elizabeth Stoltzfus answered a request
for apple butter pie from Bette Lawrence.
Apple Butter Pie
1 gallon apple butter
6 quarts apple sauce
4 cups sugar
1 teaspoon salt
2 teaspoons of cinnamon
V* teaspoon nutmeg
2 cups of clear jel mixed with water
Mix all together and put in unbaked pie shell along
with a crust on top. Brush with beaten egg for a nice
brown crust. Bake at 375 degrees for 30-35 mionutes.
Makes around 22-24 pies. The filling can also be frozen
for later use.
ANSWER A. Hoover, Reinholds, answers a
request for boiled apple dumplings.
Boiled Apple Dumplings
Dumplings in apple syrup sauce:
I'A cups corn syrup
1 cup water
2 tablespoons butter
3 medium apples, sliced
'A teaspoon cinnamon
Dumplings:
1 cup flour
2 teaspoons baking powder
% teaspoon salt
2 teaspoons sugar
% teaspoon nutmeg
1/8 cup of milk
1 egg
Mix sauce ingredients, bring to boil. Mix dumpling
ingredients and drop by spoonfuls into boiling syrup.
Cover tightly and cook 20 minutes. Don’t remove cover
during cooking period.
ANSWER Ruth H. Bushong has sent along two
recipes for Mary Ann Ebersol for ice cream toppings.
These two are mint toppings:
Marshmallow Mint Sauce
V 4 cup sugar
Vi cup water
8 marshmallows
1 egg white
1 drop oil of peppermint
Boil sugar and water 5 minutes. Add marshmallows
cut in small pieces (using scissors) and add gradually to
egg white, which was beaten until stiff. Flavor, add
green coloring to a desired shade, and chill.
Pineapple Mint Sauce
1 cup crushed pineapple
1 cup sugar
Vi cup water
Green coloring
6 drops oil of peppermint
Simmer pineapple, sugar, and waterier to minutes
Cool, color, and add peppermint. Chill.
Mountain Leeks
Pickled Beets
(Turn to Page B 9)
Greenwood
Student
Elected FFA
President
MARY LAEGER-HAGEMEISTER
Dauphin Co. Correspondent
MILLERSTOWN (Perry
Co.) — Her one-year duties
include being the leader of 10 FFA
Chapters in Perry, Cumberland,
and Dauphin counties, preside
over meetings, and coordinate and
implement the area leadership
conference for the officers of indi
vidual chapters to be held in
September.
Amy Byers, a junior at Green
wood High School, was recently
elected area president for FFA.
MeeCee Baker, FFA advisor,
explained the process. “The cream
of the crop of the junior class in
each school are qualified. Each
school chapter selects one person
who meets the qualifications to
compete to be an area officer.
Amy then filled out an application
and was interviewed by last year’s
officers.”
When asked what her goals are
for her term as officer, Amy said,
“I want to have a successful lead
ership conference. I hope to have
it motivational so that it can help
individual chapters.”
Amy has already been motivat
ing others in her own chapter.
Baker said, “Amy has been a
very dedicated leader in our chap
ter. She did an excellent job in
coordinating our citrus sale. Cur
rently she is president of the par
liamentary procedure team, which
recently won first place in the
three-county area competition.
Furthermore, she is very responsi
ble and I’m sure she will do a fine
job as area president”
Amy demonstrates her sense of
dedication and responsibility in a
variety of ways. In FFA, she has
attended national convention for
two years, state mid-winter con
vention, and FFA Week at Penn
State. Other activities include
State Legislative Conference,
speaking contest, parliamentary
procedure team, and prepared
public speaking. She has
advanced to area competition in
speaking and dairy foods. Amy is
also part of the livestock judging
team and exhibiting animals at the
county fair and Farm Show.
In addition to her various FFA
activities, Amy is involved in the
Perry County 4-H Livestock Club
and serves as vice president. She
is involved in the youth group at
her church, SADD (Students
Against Drunk Driving), and stu
dent council at school.
Amy’s personal career goals
include becoming a state FFA
officer and attending Delaware
Valley College to get a degree in
animal science. Of special interest
to Amy is research.
When asked what FFA has
done for her, Amy said, “It has
given me more self-confidence
and a better attitude to others.”