r
f*
Bfl-Lancastef Farming, Saturday, December 21, 1991
.' ' 5 •'
j^tipEy
Icy,
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—Nancy Kramer, Newmanstown, would
like low cholesterol and low sodium recipes for
restricted diets. Keep sending recipes that will be print
ed in a January column
QUESTION Janet Speck, Hopewell, N J.. would
like a German recipe for pickling pigs feet in a gallon jar.
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 Marian Mosemann, Lehighton, would
like jam and jelly recipes for ground cherries and for
American persimmons.
QUESTION— G. Snyder, Mechanicsburg, would like
recipes for Cashew Nougats and for Peanut Butter Nou
gats that taste like those made by Archway and sold in
the stores during the Christmas holidays.
QUESTION James Everich, Allentown, N.J.,
would like a recipe for 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 best!
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. 1 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
solution?
QUESTION Christine Rudolph, New Oxford,
would like a recipe for pork bologna without beef. She
would like the smoking temperatures and times, if
possible.
QUESTION Mrs. Norman Brown, Clemonten,
N.J., would like to know where cracked wheat can be
purchased. She said baking supply warehouses do not
carry it. It’s as hard as uncooked rice. Ground up,
cracked wheat makes delicious cookies.
QUESTION Jean Delp, Salem, N.J., would like a
recipe for a deep fried cookie-type dessert called boogie
or bow tie. It's similar to pie crust or cookie dough rolled
% -inch thick, cut 1 x3-inch with the ends pulled through
a slit in the center of the dough.
QUESTION Carmen LaCava from Tabor, S.D.,
wrote that her family is grateful for this paper that keeps
them informed of what’s happening in Pennsylvania.
Carmen would like a recipe for chalk.
QUESTION Rose Martin, Ephrata, would like a
recipe for a dry mix similar to Bisquick buttermilk baking
mix.
QUESTION Verna Judy, Middletown, would like
an address to send for fruit cakes from Texas.
ANSWER Louise Andrews requested a recipe for
spiced canned peaches. Thanks to Mary Sauer, Hun
lock Creek, for sending a recipe.
Spiced Peaches
7 pounds peaches
4 pounds brown sugar
1 quart vinegar
1 teaspoon whole cloves
1 tablespoon stick cinnamon
1 teaspoon ali spice
Tie spices in a bag and add the vinegar. Bring to a
boil, and stir in sugar. Scald and peel peaches, but leave
Whole. Drop peaches a few at a time into spiced liquid
and cook until soft. Fill sterilized jars and seal.
Cook’s
Question
Corner
ANSWER B. Smith, Jonestown, wanted to know
how to make baler-twine wreaths. Thanks to Sandy
Truckner, Avonmore, for sharing how she made them.
She used clean baler twine directly from the roll. But the
twine has an odor that Smith believes could be elimi
nated by soaking in Lysol or by hanging outside.
Needed: 12-inch straw wreath
46 yards baler twine
Directions:
Make 4 balls of 10 yards twine.
Wrap wreath occasionally by gluing on the back with
glue gun to hold in place.
Flat braid 6 strands each 4 feet long. Glue around
face of wreath. Add hanger and bow.
ANSWER Mrs. Lewis Kofron, Claymont, De.,
requested a recipe for rice dressing used for Cornish
hens. Thanks to Josephine Matenus, Dallas, for send
ing a recipe.
Rock Cornish Hens With Rice Dressing
2 Rock Cornish hens
Salt, pepper to taste
3 tablespoons butter
'A cup chopped celery
'A cup chopped onions
1 small can mushrooms, drained
% cup diced green pepper
2 cups rice, cooked
Yz cup chopped ripe olives
2 or 3 tablespoons soy sauce
Butter, melted
Paprika to taste
Sprinkle inside of hens with salt and pepper. Melt but
ter in skillet, saute celery, onion, mushrooms, and green
pepper until tender.
Combine mushroom mixture, rice, olives and soy
sauce. Mix dressing well. Brush outside of hens with
melted butter. Sprinkle with salt, pepper, and paprika.
Fill hens with dressing. Remaining dressing may be
wrapped in foil and placed in roaster with hens. Place
hens in roaster, add small amount of water. Bake at 350
degrees for 60 to 75 minutes. Serves 4.
ANSWER—A Glen Rock reader requested a recipe
for dill green tomatoes. Thanks to Janet Gehman, New
Holland, and to Tina Butler, Keysers, W.Va., for sending
recipes.
Dill Tomatoes
2 quarts small green tomatoes
2 small onions or cloves of garlic
2 stems celery
V» green pepper
2 cups vinegar
2 cups water
% cup salt
1 bunch dill
Wash small green tomatoes and pack in jar. Add
small onion, diced pepper and chopped celery. Place
dill on top of jar. Combine water, vinegar, and salt; boil
for 5 minutes. Pour hot liquid over tomatoes and seal.
These are ready to serve in six weeks.
Green Tomato Dill Pickles
5 pounds small firm green tomatoes
Fresh dill heads or dillseed
Garlic cloves
Whole cloves
4 cups vinegar
'A cup salt
Wash tomatoes: slice V* -inch thick. Pack tomatoes
loosely into hot quart jars, leaving 1 / 2 -inch headspace.
To each quart, add 3to 4 heads dill or 2 tablespoons dill
seed, 1 clove garlic and 1 whole clove. In saucepan,
combine vinegar, salt, and 4 cups water. Bring to a boil.
Pour boiling pickling liquid over tomatoes, leaving
'A -inch headspace. Adjust lids. Process in boiling water
bath for 20 minutes. Makes 5 quarts.
ANSWER—Margaret Gockley, Mohnton, requested
the peanut butter and jelly cookie recipe that appeared
in this section a few weeks ago. Thanks to Josephine
Matenus, Dallas, for sending a recipe for jelly cookies;
however, the request is for a peanut butter and jelly
cookie.
1 teaspoon vanilla
1 cup butter
2 teaspoons cream of tartar
3 cups, sifted flour
1 cup sugar
% teaspoon salt
1 teaspoon baking powder
2 eggs
Cream butter, sugar, salt, eggs, vanilla, cream of tar
tar, powder, and flour. Roll dough and cut into small cir
cles. Bake cookies at 350 degrees for 10 minutes. When
cool, fill with jelly and press together two cookies.
(Continued from Page BIT)
Jelly Cookies
Holiday
Treats
(Continued from Pago B 6)
ROCKY SNOWBALL
Ingredients;
2 scoops vanilla ice cream
'/ cup coconut flakes
'A cup pineapple juice
1 tablespoon chocolate-covered
raisins
Combine ice cream, pineapple
juice, and raisins. Blend until thick
as a shake. Garnish with coconut
flakes.
HOLIDAY STOCKING
Ingredients:
3 pear halves with syrup
1 tablespoon cinnamon candy
1 tablespoon toasted slivered
almonds
'A cup crushed ice
Va cup lemon lime soda
Combine ingredients and blend
until smooth.
RUDOPH’S NOSE
Ingredients:
2 scoops cherry vanilla ice
cream
1 cup root beer
3 to 4 maraschino cherries
1 -tablespoon maraschino cherry
syrup
Whipped cream
1 tablespoon chopped walnuts
Blend ice cream, cherries, syrup
and root beer. Top with whipped
cream, walnuts, and a cherry.
LO-FAT CHEX MIX
'A cup Butter Buds liquid
I'A teaspoons seasoned salt
414 teaspoons Worcestershire
sauce
8 cups Chex cereal
1 cup salted mixed nuts
1 cup pretzel sticks
Preheat oven to 250 degrees. In
open roasting pan, stir together
ingredients. Bake 45 minutes; stir
every 10 minutes. Spread on
absorbent paper to cool. Store in
airtight container.
PEANUT BUTTER S’MORES
Graham crackers
Marshmallows
Chocolate bars
Peanut butter, crunchy or plain
Spread graham crackers with
peanut butter before placing cho
colate bar on top. Add toasted
marshmallow and top with graham
cracker.
Betty Light
Lebanon
CHEW COOKIES
Heat oven to 350 degrees. Spray
BxB-inch baking pan with veget
able oil; set aside.
Crust:
'A cup butter
'A cup brown sugar
1 cup flour
Cream butter and sugar; add
flour and blend. Pat into bottom of
prepared pan. Bake for 10 minutes.
Topping:
2 eggs
'A cup brown sugar
1 cup nuts
1 cup coconut, shredded
1 teaspoon baking powder
'A teaspoon salt
2 tablespoons flour
Beat eggs slightly; add baking
powder, salt, flour, and sugar. Stir
in nuts and coconut Spread over
baked crust and bake another 20
minutes.
Pecans, English walnuts or
black walnuts can be used to give a
different flavor to the cookies.
Betty Light
Lebanon
(Turn to Pago B 14)