Fwmlno, Saturday, May 23,1992
88-Lancastar
If you are looking for a recipe but can’t find It,
send your recipe request to Lou Ann Good, Cook’s
Question Corner, 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 ques
tion, we will publish It as soon as possible.
Answers to recipe requests should be sent to the
same address.
QUESTION Helen Henry, Macungie, requests a
recipe to make Chinese noodles with sweet and sour
dip.
QUESTION Mrs. Wilson Starner, New Oxford, is
looking for a recipe for quince preserves that can be
made from 1 quart of chipped frozen quinces.
QUESTION B. M. Stoltzfus, Quarryville, would like
to know how to make sour cream that has a smooth, not
watery, texture like the store-bought variety.
QUESTION Martha Luckenbaugh, New Oxford,
would like a recipe for fish batter that tastes similar to
Long John Silver’s batter-dipped fish, not the homestyle
breaded variety.
QUESTION Mary Myers of Green Lane would like
a recipe for crunchy hard pretzels that are made from
either rice or oat flour since she has a wheat allergy.
QUESTION Fay Leslie, Woodstown, N.J., would
like a recipe for a creamy lobster sauce for pasta.
QUESTION Frank T. Cat, Nearwater, would like a
recipe for lemon-filled cake roll.
QUESTION —Betsy Dehn, Spencerville, Md., would
like a recipe for cheese biscuits like those served by Red
Lobster restaurants. She thinks the biscuits have grated
cheese in the dough and are brushed with garlic butter.
QUESTION Maybelle Page, Oxford, would like a
recipe to make com cob jelly.
QUESTION M. Pavlica would like a recipe for
pickled cabbage.
QUESTION Jennifer Hall, Delta, would like to
know how to can applesauce.
QUESTlON—Jennifer Hall, Delta, would like recipes
for fruit butters with low or no sugar or those made with
honey.
QUESTION Janet Huber of Williamstown, N.J.,
would like to know how to have an old-fashioned pig
roast by digging a pit in the ground.
QUESTION Donald Love, Camp Hill, would like a
recipe for chocolate cake that uses mayonnaise.
QUESTION Donald Love, Camp Hill, would like a
recipe for hot bacon or ham dressing that is used on top
of endive, dandelion, and lettuce.
QUESTION Mrs. Allen A. Miller, Smyrna, Del.,
would like a recipe for Harvard Beets.
QUESTION Marsha Zomro of Marlton, N.J.,
requests a recipe for Murphy’s Oil Soap, a household
cleaner.
QUESTION Mrs. Paul Mast, Morgantown, would
like to know how to keep Red Beet Jelly from tasting
sugary. She said that she made the jelly the same as
other years, but this past year, it was sugary. She tried
re-heating it in the microwave and although the jelly was
smooth for a few days, it again got sugary.
QUESTION—BeverIy Mattern would like a recipe for
sugar-free fudge and for other sugar-free desserts.
QUESTION Mrs. Norman Burkholder, Denver,
requests a recipe for homemade cereal that uses puffed
wheat as the main ingredient.
QUESTION Chris Griffith of Lothian, Md., would
like a recipe for Honeymoon Ice Cream. Her mother-in
law bought it years ago from Good Humor ice cream
company. She remembers that it was pink-colored, had
maraschino cherries and nuts. Does anyone have the
recipe or recall the ingredients?
QUESTION Kathryn Agett, Franklinville, N.Y.,
would like a recipe for salt-rising bread and another for
rye bread.
QUESTION —E. Hertzog, King of Prussia, would like
a stewed tomato recipe like the stewed tomatoes served
at IGA cafeteria in East Earl.
QUESTION—Bonnie Calak, Westtown, N.Y., would
like a chocolate chip cookie recipe for cookies 4- to 5-in
ches in diameter like those sold in bake shops.
Cook’s
Question
Comer
QUESTION Barbara Mulr-Darby, WyCombe,
requests recipes using mulberries.
ANSWER Mrs* D.M. requested a recipe for pork
brine. Thanks to M.L. of Pine Grove and to Louise Rapp
of Easton for sending recipes.
Brine To Cure Ham And Bacon
For ham use 2 pounds brown sugar for each ham
For bacon use 1 pound sugar for each bacon
Put enough water in a crock pot or new plastic gar
bage can to cover the ham or bacon. Add sugar. Add salt
until a whole raw egg floats when placed in the brine. It is
best to use very warm water and the mixture must be
stirred to dissdlve. Bacon should remain in the mixture
for about 4 days and ham for 2 to 3 weeks. Then smoke.
ANSWER Brenda Breisch, Bioomsburg, wanted
recipes for homemade baby foods! Thanks to Barbara
Muir-Darby, Wycombe, who suggests she ask the
library for a book called The complete New Guide to Pre
paring Baby Foods, by Sue Castle.
ANSWER Anne Arnold, Middlesex, N.Y., wanted
cookie recipes made from cake mixes. Here are some
from Laura Bean, Hollywood, Md.; Joyce Weaver, Rein
holds; and a Berks County reader.
1 box lemon cake mix
1 egg, beaten
4-ounces whipped topping
Mix cake mix, egg, and whipped topping. Mixture will
be dry. Shape into balls and roll in confectioners’ sugar.
Bake at 350 degrees for 10 minutes. “Delicious.”
Easy Chocolate Crinkles
1 box Devil's Food cake mix
2 eggs
1 tablespoon water
Vi cup shortening
Mix all ingredients together. Drop by teaspoonful into
confectioners’ sugr. Shape into balls. Place on cookie
sheet and bake at 375 degrees for Bto 10 minutes.
Strawberry or lemon cake mix may be substituted for the
Devil’s Food.
Lemon Snaps
1 package Lemon Supreme cake mix
V* cup shortening
1 egg
% cup lemon juice
Preheat oven to 375 degrees. Stir dry cake mix and
shortening together. Add egg and lemon juice; stir until
smooth. Drop dough by teaspoonsful, about 2 inches
apart on ungreased cookie sheets. Bake at 375 degrees
for 8 to 10 minutes or until golden brown. Makes 4 to 5
dozen cookies.
1 package Orange Supreme cake mix
'A cup oil
2 eggs
1 teaspoon grated orange peel
Preheat oven to 350 degrees. Combine all ingre
dients and mix well. Drop by teaspoonful onto
ungreased cookie sheets. If desired, top each cookie
with a pecan half. Bake at 350 degrees for 10 to 12
minutes, or until golden. Cool on cookie sheet about 1
minute, then remove to rack to finish cooling. Makes 4 to
5 dozen 2 Vi -inch cookies.
1 package white or yellow cake mix
% cup shortening, melted and cooled
1 egg
2 tablespoons milk
Combine ingredients in a mixing bowl. Refrigerate 2
hours. Preheat oven to 375 degrees. Roll dough to % to
Vi -inch thickness on a lightly floured surface. Cut into
desired shapes with floured cookie cutters. Place on
ungreased cookie sheet. Decorate as desired before or
after baking. Bake at 375 degrees for 6to 10 minutes, or
until edges start to brown. Let cookies cool for several
minutes on cookie sheet then remove to racks to finish
cooling. Store in airtight container. Makes 5 to 6 dozen
cookies.
Spicy Oatmeal Raisin Cookies
1 package spice cake mix
1 cup quick-cooking oats
2 eggs
'A cup shortening
Vt cup raisins
Preheat oven to 350 degrees. Grease baking sheets.
Combine cake mix, oats, eggs, and oil in a large bowl.
Beat at low speed with electric mixer until blended. Stir
in raisins. Drop by rounded teaspoonful on baking
sheet. Bake at 350 degrees for 7 to 9 minutes or until
lightly browned. Cool 1 minute on baking sheet.
Remove to cooling rack.
Lemon Cookies
Orange Crinkles
Sugar Cookies
(Turn to Pag* Bit)
Birthday
(Continued from Page B 6)
“BEARY” CHOCOLATE
BIRTHDAY CAKE
Cake:
1 package devil’s food cake mix
3 eggs
l'/i cups water
'A cup plain yogurt
Buttercream frosting;
'A cup butter, softened
3 cups confectioners’ sugar
3 to 4 tablespoons milk
1 teaspoon vanilla
2 squares unsweetened choco
late, melted, cooled slightly
Chocolate sprinkles
Flaked coconut
Large gumdrops
Thin red licorice
Candy coated chocolate candies
Preheat oven to 350 degrees.
For cake, place all ingredients in
large mixer bowl. Beat on medium
for 2 minutes. Pour batter into two
buttered round cake pans. Bake 25
to 30 minutes. Cool 10 minutes;
remove from pans. Cool
completely.
For frosting, cream butter in
large mixer bowl. Add confection
ers’ sugar, milk, and vanilla. Beat
until smooth. Reserve 'A cup frost
ing. Beat melted and cooled cho
colate into remaining frosting until
well-blended. Add additional milk
if necessary for softer spreading
consistency.
To assemble cake, place one
layer on cake plate. Cut three
TV* -inch circles from remaining
cake layer (save remaining scraps
for snacks). For ears, cut a 'A -inch
piece from two of the circles.
Attach flat side of circles to edge of
cake with a small amount of cho
colate frosting; frost with reserved
'A cup white frosting and sprinkle
with coconut Frost remainder of
cake with chocolate froiting.Gov
er with chocolate sprinkles. Form
eyes, nose, and mouth with gum
drops, licorice, and candy-coated
chocolate candies.
GIRAFFE GRILLED CHEESE
2 slices whole wheat bread
1 slice American cheese
Softened butter
Cut bread and cheese into
desired animal shapes with cookie
cutters. Place cheese between
bread slices to make sandwich.
Spread outer sides of bread slices
with butter. Cook on griddle or in
non-stick skillet until brown on
both sides, turning once. Serve
immediately.
DOUBLE DECKER
KNOX BLOX
3 envelopes unflavored gelatin
9-ounces gelatin, all one flavor
2'/a cups boiling water
1 cup heavy cream
Combine first 3 ingredients until
dissolved completely. Add cream.
Pour into a 9x9-inch pan and chill
until firm (2 hours).
Denise Wenger
Mifflintown
PARROT PUNCH
1 pint lime sherbet
2 cups milk
6-ounces frozen limeade con
centrate, slightly thawed
Chilled lemon-lime sparkling
beverage
Additional scoops of lime
sherbet
Fruit for garnish (orange, kiwi,
strawberries)
Place sherbet, milk, and concen
trate into blender container. Cover
and blend until smooth. Divide
into 6 glasses. Add chilled soda to
fill glass. Top with scoop of sher
bet. Garnish with fruit
(Turn to Pago B 9)