88-Lancaster Farming, Saturday, December 7, 1991
H Cook’s
Question
Comer
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 It as soon as possible.
Answers to recipe requests should be sent to the
same address.
QUESTION Nancy Kramer, Newmanstown, would
like low cholesterol and low sodium recipes for
restricted diets.
QUESTION Becky Nelson, Dresher, would like a
recipe for George Washington cake. She recalls that it
has a pie crust base, cake with a mild spice center and
chocolate icing
QUESTION Janet Speck, Hopewell, N.J., would
like a German recipe for pickling pigs feet in a gallon jar.
QUESTION A Glen Rock reader would like a
recipe for dill green tomatoes.
QUESTION Beth Coyne, Downingtown, writes
that she has a Chambers stove from the early 19505. Its
features include a soup well and a broiler/griddle. She
would like information on parts and operating instruc
tions. Send name and address only,
QUESTION —Debbie Hinton. Dayton, Va.. is looking
for a cherry leaf mold and other fancy pastry molds or
ideas. If you can help, please contact Carl E. Allman Sr.,
Rt.l, Box 277, Dayton, Va. 22821.
QUESTION Blanche Morgan, Hegins, would like a
recipe named The Cake of the Year, which appeared in
a woman’s magazine in the late 1940 s or early ’sos. She
recalls that it was an easy recipe with mostly 1 cup, 1
teaspoon and 1 tablespoon measurements.
QUESTION Marian Mosemann, Lehighton, would
like jam and jelly recipes for ground cherries and for
American persimmons.
QUESTION Mrs. Lewis Kofron, Claymont, De.,
would like a recipe for rice dressing used for Cornish
hens.
QUESTION— G. Snyder, Mechanicsburg, would like
recipes for Cashew Nougats and for Peanut Butter Nou
gats that taste tike those made by Archway and sold in
the stores during the Christmas holidays.
QUESTION James Everich, Allentown, N.J.,
would like a recipe jor cheese stuffing.
QUESTION —Janice Toleno, Allentown, N.J., would
like the recipe for pierogies that appeared in this column
within the past two years. The recipe calls for cottage
cheese in the dough. Janice said that she has tried sev
eral recipes but this one was absolutely the bestl
QUESTION Louise Andrews requests a recipe for
spiced, canned peaches.
QUESTION Margaret Gockley, Mohnton,
requests the peanut butter and jelly cookie recipe that
appeared in this section a few weeks ago.
QUESTION Betty Loump, Bernville, would like a
recipe for a good soft molasses cookie. She would also
like to know the best type of molasses to use.
QUESTION B. Smith, Jonestown, would like to
know how to make baler-twine wreaths. Must the twine
be washed or cleaned before making?
QUESTION Eva Burrell, Glen Gardner, N.J.,
would like help with the recipe called “Believe It or Not
Bouncing Snowball bouquet.” The recipe appeared sev
eral years ago in this column. It uses citric acid crystals
and baking soda to make mothballs bounce in a center
piece. Unfortunately, the recipe that Eva has does not
work. I recall that some others reported difficulty with the
recipe. Someone said the reason was that today’s
mothballs are missing an ingredient that was formerly in
the old style. I think the solution was mailed to us, but I
can’t find the answer in our files. Does anyone know the
ANSWER G. Snyder, Mechanicsburg, requested
the recipe for Joe Paterno’s wife’s orange bread, which
won first prize in a contest. Thanks to Fern Freeman,
Elliotsburg, who sent a recipe for Mrs. Joe Paterno’s
orange cake, which was a national winner in the Tail
gate Favorite Football Families Contest.
Mrs. Joe Paterno’s Orange Cake
1 large orange
1 cup raisins
VS cup walnuts
VS cup vegetable shortening
1 cup sugar
2 large eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
Squeeze VS -cup juice from orange; reserve for top
ping. Remove seeds from orange, place unpeeled
orange, raisins, and nuts in blender or food processor;
process until finely ground. Set aside. In large mixer
bowl, cream shortening and sugar; beat in eggs. Com
bine flour, baking soda, and salt. Add to creamed mix
ture alternately with milk. Fold orange-raisin mixture into
batter. Spread batter in a greased and floured
13x9x2-inch baking dish. Bake in preheated 350 degree
oven for 40 to 50 minutes. Cool 10 minutes.
Orange Nut Topping:
VS cup sugar
Vi cup chopped walnuts
1 teaspoon ground cinnamon
Drizzle reserved VS cup orange juice over warm cake.
Combine sugar, walnuts, and cinnamon, sprinkle over
cake. Garnish with whole walnuts and orange slices, if
desired.
ANSWER —Cissy McKeon, Birdsboro, had lost her
mother's recipe for making pearl tapioca pudding in
which the pearls were soaked for a number of hours
before being mixed with other ingredients and baked in
the oven. Thanks to Naomi Becker, Walnutport, for
sending a recipe that is an old family favorite. She said
when her mother died, she had to get the recipe from her
aunt since her dad was so fond of the tapioca pudding.
Also, thanks to Suie Trimble, New Providence, who sent
a recipe that she said is a very good recipe although the
directions are different from those Cissy remembers.
Pearl Tapioca Pudding
Wash and soak Vi cup small pearl tapioca in 2 cups
milk overnight. When ready to bake, add 2 cups milk,
'A cup sugar, pinch salt, 1 teaspoon vanilla. Bake
VA hours at 325 degrees, stirring every 20 minutes.
After removing from oven, cool slightly and add 1 pint
heavy cream.
Small Pearl Tapioca
4 cups milk
V* cup small pearl tapioca
Pinch salt
1 egg, beaten
% to a /« cup sugar
1 teaspoon vanilla
Combine milk, tapioca, and salt (heat milk before
adding tapioca to shorten stirring time). Cook 20
minutes until tapioca is clear, stirring constantly. Mix
eggs, and sugar with 'A cup tapioca mixture. Add to hot
mixture. Cook one minute longer, add vanilla. Cool, if
desired.
ANSWER Anne Van Allen, Woodbine, Md.,
wanted a recipe for hermit cookies similar to those made
by Friehofer Bakeries. Thanks to Fern Schlegel, Dalma
tia, for sending a recipe.
Hermit Cookies
1. cup shortening
2 cups brown sugar
2 eggs
314 cups sifted flour
1 teaspoon baking soda
1 teaspoon cinnamon
14 teaspoon nutmeg
% teaspoon cloves
14 teaspoon salt
2’ teaspoons instant coffee
% cup water -
114 cups raisins
1 cup chopped dates
1 cup chopped raisins
Cream together shortening and sugar.
Add eggs, beat well. Sift together flour, baking soda,
spices, salt, and instant coffee alternately with water to
cream mixture. Stir in fruit and nuts. Drop by teaspoon
fuls on lightly greased cookie sheet. Bake in moderate
oven 375 degrees for 12 to 14 minutes. Cool slightly.
Remove to cooling rack. Makes about 72 cookies.
Kitchen
(Continued from Pago B 6)
PEANUT BUTTER FUDGE
3 cups sugar
1 cup plus 2 tablespoons light
cream OR half and half
Vi cup smooth peanut butter
2 tablespoons butter
1 tablespoon vanilla extract
Chopped peanuts, if desired
Combine sugar and cream in
2-quart heavy saucepan. Cook
over low to medium heat, stirring
occasionally; to soft ball stage.
Remove from heat. Cool at room
temperature, without stirring, until
lukewarm. Beat in peanut butter,
butter, and vanilla until smooth
and glossy. Pour into buttered
9-inch square pan. Press chopped
nuts into top. Cool, then refrig
erate. Cut into squares. Store in air
tight container in refrigerator until
ready to package as gifts. Will
keep 3 weeks. Yields 3 dozen
pieces.
Carrie Bryant
Wayne Co. Dairy Princess
CRISPY SNACK MIX
Preheat oven to 200 degrees
2'A cups chow mein noodles
l'/j cups sesame snack sticks
I'A cups salted cashews
'/ cup butter, melted
'A cup soy sauce
I'A teaspoons garlic salt
In a large bowl, combine noo
dles, sesame sticks, and cashews.
Mix thoroughly. In a cup, mix
together butter, soy sauce and gar
lic-salt. Pour over dry ingredients.
Stir until all pieces are coated.
Spread onto buttered baking
sheet and bake for 15 minutes, stir
ring the mixture every 5 minutes.
Cool thoroughly on double
thickness paper towels to absorb
excess butter. Place in plastic bags
and tie a ribbon around the top.
Betty Light
Lebanon
BUTTERY TOFFEE
2 V* cups sugar
1 teaspoon salt
'A cup water
l'/« cups butter
6-ounces semi-sweet chocolate
pieces
1 cup chopped macadamia nuts
Combine sugar, salt, water, and
butter in 3-quart heavy saucepan.
Bring to a boil over medium heat,
stirring frequently. Continue cook
ing, stirring frequently to hard
crack stage. Immediately pour into
a buttered jelly roll pan and spread
evenly. Cool until firm. Melt cho
colate and spread evenly over top
of candy; sprinkle with nuts. Chill
until chocolate is set Break into
bite-size pieces. Store in airtight
metal container in cool place until
ready to package as gifts. Will
keep up to 3 weeks.
Carrie Bryant
Wayne Co. Dairy Princess
STRAWBERRY YOGURT
CHEESE SPREAD
1 cup plain yogurt
2 tablespoons of all-fruit straw
berry jam
Place a metal strainer in a bowl
that is deep enough so that the
strainer does not reach the bottom.
Place coffee filters in strainer.
Empty the yogurt into the coffee
filter and place plastic wrap over
the top. Refrigerate overnight The
next day, throw away the liquid
that gathered in the bowl Remove
drained yogurt from coffee filter,
place into small bowl and stir in the
jam. Place in decorative jars. Tie
ribbons around jars and give to
friends to use on toast bagels, and
muffins. Store in refrigerator.
Betty Light
Lebanon