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Farming, Saturday, February 8, 1992
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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 James Everich, Allentown, N.J.,
would like a recipe for cheese stuffing.
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 —G. Snyder, Mechanicsburg, would like
a recipe for Peanut Butter Nougats that taste like those
made by Archway.
QUESTION —Lori Good, Ephrata, would like recipes
to use in fondue pots.
QUESTION —HeIen B. Henry, Macungie, would like
a recipe for fried noodles like those served with sweet
and sour sauce in Chinese restaurants.
QUESTION —HeIen Henry, Macungie, would like to
know how to get Cheddar cheese to melt and run on
broccoli instead of hardening.
QUESTION Meg Smith, Frenchtown, NJ, would
like to know how to make good old-fashioned com
fritters.
QUESTION Meg Smith, Frenchtown. NJ, would
like to know how to make hash browns.
QUESTION —A Lancaster County reader would like
recipes for making spinach noodles, tomato noodles or
tomato macaroni and dark brown noodles made from
whole-grain flour.
QUESTION—Fem of Annville would like a recipe for
fried cabbage.
QUESTION Fern of Annville would like to know
how resturants make pies that have 3- to 4-inches of
meringue on top. Do they use a mix or have a secret
ingredient?
QUESTION —Hazel Bair, Chambersburg, would like
the recipe for corncob jelly that appeared in this column
during the summer.
QUESTION Orlea Hartman, Alexandria, Va.,
would like a recipe substitute for sweetened condensed
milk that could be used by diabetics. She would also like
more low sugar and low fat, recipes.
QUESTION—Lisa Ishimuro, Pipersville, would like a
recipe for a cherry pie with either a top crust or crumb
crust.
QUESTION Grace Ikeler, Bloomsburg, would like
a recipe for pepper pot soup.
QUESTION Joan Young, Lititz, would like recipes
for seafood salads.
QUESTION Mary Wagner, McClue, would like a
recipe for a sugar cure for ham and shoulders and
bacon.
QUESTION Mary Wagner, McClue, would like a
recipe to fry down sausage to can it. She heard there is a
way to fry it and pour the lard on top to preserve the
sausage.
ANSWER Eva Burrell, Glen Gardner, N.J., requested
help with the recipe called Believe It or Not Bouncing
Snowball Bouquet Thanks to Shirley Wartzenluft,
Robesonia, and to Miriam DeLong, Quarryville, for
sending the same recipe that Miriam said she has often
made and it does work. “It’s quite a conversation piece,”
she wrote.
Fill a rose bowl, or any clear bowl with a curved sur
face, with water. Add one teaspoon baking soda, one
teaspoon citric acid crystals, and three to five mothballs
for each cup water.
The chemical reaction will keep the moth balls mov
ing from the surface of the water to the bottom of the
bowl and back for about two hours.
If you place the bowl on a mirror, you will get twice the
effect. The water can be colored with food coloring or a
flower can be floated on top.
Some people anchor the flower to the bottom of the
Cook’s
Question
Comer
Dancing Moth Balls
I | .4 •*,
bowl with a tiny, needle-type flower holder, a bit dfadfie- ‘
sive or modeling day.
When the bails stop moving, add another spoonful of
dtric acid crystals and baking soda to start them again.
ANSWER —A reader requested the recipe for baked
oatmeal that appeared in this column from the Hammer
Creek Mennonite Cook Book. Thanks to Anna Mary
Wenger, Lititz, for sending the recipe. The cookbook is
still available through Anna Mary at 390 Sleepy Hollow
Rd., Lititz, PA 17543.
Vi cup oil
2 eggs
2 teaspoons baking powder
1 cup milk
1
cup sugar
3 cups oatmeal
1 teaspoon salt
Mix together oil, sugar, and eggs. Add remaining
ingredients. Pour into a greased BxB-inch cake pan.
Bake at 350 degrees for 30 minutes. Serve hotwith milk.
Variation: Instead of oil and granulated sugar, use 1
stick margarine, melted, and 1 cup brown sugar. Add
Yz cup raisins or cinnamon on apples if desired.
ANSWER Jill Alleman, Lititz, requested a recipe
for a good old-fashioned Red Velvet Cake with a good
frosting. Thanks to Hazel Hann, Needmore; Mary
Weaver, East Earl; Vicki Ouellette, Coudersport, and
others for sending recipes.
Red Velvet Cake
2 tablespoons baking cocoa
2-ounces red food coloring
Mix cocoa and coloring together and let stand while
mixing the remaining ingredients.
Vt cup butter
IVt cups granulated sugar
2 eggs
V* teaspoon salt
1 teaspoon vanilla
1 cup buttermilk
2 1 /* cups flour
I'A teaspoon baking soda
1 teaspoon vinegar
Cream butter and sugar; add eggs and beat wail. Add
cocoa and food coloring mixture. Mix salt and vanilla in
buttermilk. Add buttermilk mixture alternately with flour,
beating together well. Mix baking soda and vinegar; fold
in last. Do not beat. Divide into two 8-inch pans or one
9x13x2-inch pan. Bake at 350 degrees for about 30
minutes.
Butter Icing:
5 tablespoons flour
1 cup whole milk
1 cup butter
1 cup sugar
1 teaspoon vanilla
Gradually blend milk into flour in pan until thoroughly
mixed. Cook until thickened. Cool to room temperature.
Beat butter, sugar, and vanilla until well blended, add to
white sauce. Beat well. Spread over cake when cooled.
Red Velvet Cake
Vi cup shortening
IVi cups sugar
1 teaspoon salt
2 eggs
Cream together shortening, sugar, salt, and eggs.
Add the following liquids alternately with dry ingredients.
1 cup buttermilk
1 teaspoon vanilla
2 ounces red food coloring
1 teaspoon vanilla
2 ounces red food coloring
1 teaspoon vinegar combined with
1 teaspoon baking soda
2 tablespoons cocoa
2/2 cups flour, sifted 3 times
Divide into two 8-inch pans. Bake at 350 degrees for
about 30 minutes or until cake tests done.
Frosting:
Cook until thickened:
4 tablespoons flour
V* teaspoon salt
1 cup milk
Cream:
'A cup butter
Yt cup shortening
1 cup granulated sugar
1 teaspoon vanilla
Add flour and milk mixture. Add 1 tablespoon marsh
mallow fluff. Frost cake when cooled.
Contributor Vicki Ouellette of Coudersport writes that
her mother-in-law gave her this recipe 30 years ago.
When her boys were little they always wanted this cake
on their birthdays.
Baked Oatmeal
(Turn to Pag* B 9)
,p *•%
Recipes
(Continued from Pago B 6)
RED VELVET CAKE
2'/a cups flour
I'A cups sugar
2 teaspoons cocoa
1 teaspoon soda
1 teaspoon salt
2 eggs
2 cups salad oil
1 cup buttermilk
2 ounces or 1 / cup red food col
oring
1 teaspoon vinegar
1 teaspoon vanilla
Place in bowl all dry ingredients
and blend, set aside. In a separate
bowl, blend eggs with a fork, add
oil and blend again. Add all dry in
gredients and mix until smooth at
medium speed. Blend in butter
milk. Add food coloring, vinegar
and vanilla. Pour into 3 (VA
inches deep) cake pans (grease and
dust pans with flour first). Bake at
350* for 30 min.
Frosting:
1 pound box powdered sugar
1 pkg. (8 oz.) cream cheese
1 stick or Vi lb. butter or margar
ine
1 teaspoon vanilla
1 cup chopped pecans or wal
nuts
Soften and blend butter and
cream cheese. Add sugar, vanilla
and nuts. Spread on cake frosting
between layers.
CHERRY CHOCOLATE
KISS BLOSSOMS
Heat oven to 3SO degrees.
1 cup butter, softened
1 cup confectioners’ sugar
2 teaspoons maraschino cherry
juice
14 teaspoon almond extract
3 to 4 drops red food coloring
2'A cups flour
14 teaspoon salt
14 cup chopped and drained
maraschino cherries
4 dozen chocolate kisses,
unwrapped
In a large bowl, cream together
the first five ingredients. Mix
together salt and flour. Gradually
add to the creamed mixture. Stir in
chopped cherries.
Shape dough into 1-inch balls
and place on ungreased baking
sheet about 2-inches apart
Bake for 8 to 10 minutes or until
edges start to turn brown. Place a
kiss into each cookie as soon as
they are removed from oven.
Remove from baking sheet to cool.
B. Light
Lebanon
Compared with 1984 figures,
the average 1990 s household is
spending SO percent more on piz
za and eating it a third more often.
Each day Americans consume
approximately 75 acres (3.3 mil
lion square feet) of pizza —that's
eight times bigger than the Hous
ton Astrodomel
Lisa Luke
Ono