■Lancaster Farming, Saturday, June 27, 1992 88-I 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—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 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 Marsha Zomro of Marlton. N.J., requests a recipe for Murphy's Oil Soap, a household cleaner. 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 A new Germantown reader would like to have the recipe for a Montgomery pie with a but terscotch bottom instead of the usual lemon bottom. QUESTION—I. A. Kirk Sr., Silver Spring, Md., would appreciate a recipe for turtle soup that tastes like that formerly served at McCalister’s Restaurant in Philadelphia. QUESTION Elsie Smith, Roaring Spring, would like a recipe for oatmeal gobs. QUESTION F.M. of Cambridge, Md., would like a recipe for pumpkin muffins like those served in Bushes Restaurant along Route 5 near Kent Island. QUESTION Roland Kamoda, Monongahela, would like to know what is wrong when the oil separates from the other ingredients in homemade mayonnaise and it is very runny. QUESTION Mrs. S., Annville, needs your help. She loves fresh lemonade but cannot come up with the correct combination of ingredients. Does someone have a recipe. QUESTION Brenda Pouts writes from her dairy farm on one of central New York’s Finger Lakes where they milk 85 cows. She would tike jam and jelly recipes that do not require fruit pectin such as Sure Jel because it is so expensive. Does someone have alternate methods of making jelly and jam? QUESTION Brenda Breisch of Bloomsburg would like a recipe for a good spice cake that is sprinkled with confectioners’ sugar and has a rich flavor. QUESTION Brenda Breisch writes that her hus band loves to look over the sale bills in this paper, but the poor man never gets the paper first because she's ready, scissors in hand. She would like a recipe for sauerkraut that is made with brown sugar. Her husband recalls that he had tasted it and it was fantastic. ANSWER—A reader from Leola wanted a recipe for the hearty rice breakfast that was printed a few weeks ago. I think she is referring to Country Breakfast Cereal as follows. Country Breakfast Cereal 3 cups cooked brown rice 2 cups skim milk Vz cup raisins or chopped prunes 1 tablespoon margarine, optional 1 teaspoon ground cinnamon Vi teaspoon salt Honey or brown sugar (optional) Fresh fruit, (optional) Combine rice, milk, raisins, margarine, cinnamon, and salt in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat to medium-low; cover and simmer 8 to 10 minutes or until thickened. Serve with honey and fresh fruit. Makes 6 servings. Cook’s Question Comer ANSWER Jennifer Hall. Delta, requested recipes for fruit butters with low or no sugar or those made with honey and Lynn Miller, Silverdale, requested a recipe for all-fruit spread using fruit and fruit juice with no sugar added. Here are recipes from an anonymous reader. Low Calorie Strawberry Jam Use whatever fruit is in season strawberry, peach, grape, plum V* to 1 cup fresh fruit, cubed % teaspoon lemon juice Vi to Vi cup apple juice, depends on tartness of fruit Vi to 1 teaspoon fructose or sugar substitute Mix all. Cook 3 to 4 minutes on high heat (taste at this point and add more sugar substitute if too tart). Sprinkle 1 or 2 teaspoons unflavored gelatine over the mixture and stir until gelatin is dissolved. Keeps several weeks in refrigerator. 2 tablespoons unflavored gelatine powder 24-ounce unsweetened grape juice 2 tablespoons bottled lemon juice 2 tablespoons liquid artificial sweetener In a saucepan, soften gelatine in the grape ancHemon juices. Bring to a full rolling boil to dissolve gelatine. Boil one minute. Remove from heat. Stir in sweetener. Fill quickly into hot sterile half-pint jars, leaving % -inch headspace. Adjust lids. Do not process or freeze store in refrigerator. Use within four weeks. Yields three half-pints. ANSWER Helen Henry, Macungie, requested a recipe to make Chinese noodles with sweet and sour dip. Thanks to Betty Light, Lebanon, for sending a recipe. She also writes that you can use wonton shells or egg roll wrappers by cutting them in strips and frying in oil. They fry quickly and must be stirred frequently. Drain on paper towels and serve. Chinese Noodles 1 egg 2 cups flour Pinch salt Water Sift the flour and salt into mixing bowl. Make a well in the center; add the egg. By hand mix the flour and egg and add enough water to make a stiff dough. Knead with the hands very thoroughly. Roll out dough as thinly as possible on a lightly floured board. Lightly flour the dough, roll up like a swiss roll and slice in desired width. Unroll each slice and heng strip on clean towel draped over back of a chair. Dry 20 minutes before using. For soft noodles: boil 5 to 7 minutes in a large sauce pan of salted boiling water. For crisp noodles, fry in deep hot oil until golden and drain well. There is no need to boil the noodles before frying as with bought noodles, but don’t put many noo dles into the oil at the same time. Stir frequently. Dip in sweet and sour sauce. ANSWER Thanks to Cheryl Pinkerton, Lenard town, Md., for sending a recipe for giant cookies. The recipe is taken from her husband’s family’s cookbook and is one of her family’s favorites with !4 to 1 cup rai sins substituted for the chocolate chips. She writes: I don’t know what I ever did before discovering your recipe column. Super Good Oatmeal Cookies Vt cup butter Vi cup sugar V» cup brown sugar 1 teaspoon vanilla 1 egg Cream together ingredients then add: 1 teaspoon cinnamon Vt teaspoon baking soda 1 cup flour Vt teaspoon baking powder V* teaspoon salt Beat until well blended. Add: 1 cup rolled oats 6 ounces chocolate chips % cup chopped pecans Mix. Roll % cup dough into a ball. Place ball on ungreased baking sheet. Dip bottom of large glass in sugar and press cookie to about a half-inch thickness. Bake at 375 degrees for 10 to 12 minutes. Makes 12 large cookies. ANSWER Roland Kamoda, Monongahela, wanted to know where a hand meat grinder may be pur chased. Thanks to Wanda Saeger, Harieysville, and to Sandy Frymyer, Ephrata, for the following suggestions: Chop Rite Two, Harieysville, Pa. (215) 256-4620; and Good’s Store, 1338 Main St., East Earl, Pa. (717) 354-4026. Grape Jelly Recipes EASY STRAWBERRY ICE CREAM 4 eggs 1 cup sugar 2 tablespoons vanilla 2 quarts cream A teaspoon salt 1 quart crushed strawberries, sweetened Combine eggs, sugar, salt and cream. Use the blender to beat eggs. Pour into freezer container; add crushed strawberries and stir. Makes 4 to 5 quarts. I am 10 years old. I live on a deary farm. I have a kitten all my own. Her name is Maria. Glenda Martin Red Creek, NY PUMPKIN PIE CAKE 1 box yellow cake mix 'A pound butter, melted 1 egg, beaten 3 cups pumpkin 3 eggs 'A cup brown sugar Vi cup milk VA teaspoons cinnamon 'A cup sugar Topping: l A cup sugar A cup butter 'A cup chopped nuts Set aside 1 cup of the cake mix. To remaining mix, add butter and eggs. Beat well with fork until mix is absorbed. Press mixture into 9x13-inch pan. Make filling in large bowl Combine pumpkin, brown sugar, sugar, milk, cinna mon and beaten eggs. Beat well Spread on cake dough. For topping: Mix 1 cup cake mix Vi cup sugar '/> cup butter cup nuts. Sprinkle over pumpkin mixture. Bake at 330 degrees for SO to S 3 minutes. / get a lot of compliments on this recipe at church functions. My husband can't have the nuts so I substitute 'A cup oatmeal for the nuts and it is good either way. Jean Bensinger New Ringgold PEANUT BUTTER PIE ’/«cup confectioners’ sugar !4 cup peanut butter % cup granulated sugar V* cup cornstarch 254 cups milk 3 egg yolks, beaten 2 tablespoons butter 1 tablespoon vanilla 1 9-inch pastry shell 3 egg whites !4 teaspoon vanilla 54 teaspoon cream of tartar 54 cup sugar In bowl, combine confection ers’ sugar and peanut butter. Set aside. In medium saucepan, combine Vt cup sugar and cornstarch. Stir in milk and yolks. Cook and stir until thick and bubbly. Add butter and vanilla. Reduce heat and cook 2 minutes more. Sprinkle about % of the peanut butter mixture in baked pie shell. Pour hot mixture on top Beat egg whites, vanilla, and cream of tartar until soft peab form. Gradually add sugar, beating until stiff peaks form. Pile on top of hot pie. Sprinkle remaining peant butter mixture on top. Bab in 350 degree oven for 12 to 15 minutes or until lightly browned. Cool in refrigeration. I love the life on the farm at id also really enjoy baking. This is one of our favorite pies. Starr Martin Walnutport (Turn to Pago B 9)
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