BHanctstar Failing. 1992
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 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 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 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.
QUESTION Linda Fauth, Wrightsville, is looking
for a recipe for pumpkin butter.
QUESTION Theresa Young, Lancaster, would
like to know how to can hot peppers in oil and in water.
QUESTION—Mrs. J.F. Lehman, Collegeville, would
like a recipe for tea biscuits.
QUESTION A York reader would like recipes for
wineberries, small red berries that may be known by
another name.
QUESTION Mrs. Judi Spurting, Limerich, would
like a recipe for puffy non-edible cookies that are pre
served with a clear finish.
QUESTION Joseph Rosin, Middletown, Md.,
would like a recipe for sauerkraut soup, which he thinks
is made with the juice of sauerkraut, noodles, and may
be milk.
QUESTION B. Smith, Jonestown, would like to
know how to remove the strong wood odor that is in her
wooden picnic basket.
QUESTION Catherine Wise, York Haven, would
like to know where to buy replacement lids for salt shak
ers in assorted sizes.
QUESTION Catherine Wise, York Haven, would
like a recipe for Darkest Molasses Cake like that served
in the late ’6os at Penn State Dining Hall.
QUESTION Pauline Fox, Bangor, is looking for a
recipe for Beer Bread that does not use yeast.
QUESTION Deanna Cunfer, Lehighton, would like
a recipe for a cold salad that includes peas, ham, and
cheese. She recalls that Millersville University served
this type of salad during the 70s.
QUESTION —Carole Strickland, Brolord, would like
a recipe for rhubarb pie that had pieces of sugar in the
pie filling.
Cook’s
Question
Comer
Summer Salad Sensations
(Continued from Pago Bfl)
FRUIT SALAD WITH
HONEY
VANILLA DRESSING
1 pear, cored
1 nectarine
1 peach
2 plums
1 tablespoon lemon juice
1 cup water
Mint leaves for garnish
Slice fruit into wedges. Mix
ANSWER Esther Stoltzfus of Lancaster sent a
recipe that Brenda Pouts of New York had requested.
Mix together:
5 cups peaches
1 can crushed pineapples
7 cups sugar
Bring mixture to a rolling boil for 15 minutes. Add 1
large or 2 small boxes of desired-flavored gelatin. Cook
until dissolved. Pour in jars and seal.
Esther said that she also uses a fruit pectin called Jel
ease to make jam that turns out fine. The pectin, which
she purchased from a Save-A-Lot store, is much cheap
er than other brands.
Also, thanks to Barbara Ann Martin of New York for
sending recipes for making jam or jelly without Sure Jell.
Grape Marmalade
6 cups whole grapes (stemmed and washed)
6 cups sugar
Mix grapes and sugar. Add no water. Boil 20 minutes.
Put through a sieve. Pour into glass jars and boil in water
bath for 15 to 20 minutes.
Strawberry Freezer Jam
6 cups strawberries, mashed
6 cups sugar
1 cup Dutch Jell*
% cup Instant Clear Jel
Mix Clear Jell with 1 cup sugar. Add the strawberries
to the remaining sugar. Let set 10 minutes.
Mix the Dutch Jell into 2V* cups water and boil 1
minute. Pour over strawberries and stir well. Add the
Clear Jell mixture and mix well. Pour into containers and
store in freezer.
‘Dutch Jell and Clear Jell can be purchased at bulk
food stores.
Also, thanks to Eva Southard, Glen Rock, for sending
the following recipe.
3 pounds peaches
3 pounds sugar
2 oranges
1 small jar maraschino cherries
Peel peaches and oranges and finely chop. Mix
together peaches, oranges, and sugar and bring mix
ture to a boil for 10 minutes. Strain and boil syrup until it
jells. Cut up a small jar of maraschino cherries and mix
fruit and syrup. Bring to a boil. Let stand to cool. Fill con
tainers and freeze.
Mrs. J. F. Lehman, Collegeville, requested a
recipe for stuffing that tastes similar to Stove Top stuf
fing mix. Thanks to Betty Light, Lebanon, for sending
recipes.
French Onion Bread Stuffing
Vi cup butter
2 large onions, diced
2 cloves garlic
Vz teaspoon ground savory
% teaspoon ground nutmeg
12-ounces toasted bread cubes
V* cup grated Parmesan cheese
!4 cup sliced green onions
IVz cups chicken broth
Melt butter in large skillet over medium heat. Add
onions; cook and stir 6 to 7 minutes or until soft. Stir in
garlic, savory, and nutmeg. In a large bowl, place bread
cubes, cheese, and green onions. Toss, add onion mix
ture and toss again. Stir in chicken broth until mixture is
moist.
Place in 2 loaf pans that are thoroughly buttered and
bake at 350 degrees for 30 minutes.
ANSWER Roland Kamoda, Monongahela,
wanted to know what is wrong when the oil separates
from the other ingredients in homemade mayonnaise
and it is very runny. Thanks to a Union Bridge, Md.,
reader who writes that separation of oil in mayonnaise
indicates that the oil was added too fast during prepara
tion. Once this happens, the mayonnaise does not thick
en. Oil should be added drop by drop while mixing in a
blender. In this way a permanent emulsion can be made
that the mayonnaise will not be running.
together lemon and water. Dip
fruit into lemon-water mixture.
Arrange fruit on a platter, garnish
with mint
In bowl, combine Honey-
Vanilla Dressing ingredients:
'A cup nonfat plain yogurt
2 teaspoons vanilla extract
1 tablespoon honey.
Place dressing in bowl for dip
ping or pour over fruit. Serves 4.
Peach Marmalade
Peach Jam
HOT BACON DRESSING
OVER GREENS
1 egg
2'A tablespoons sugar
l A to 1 tablespoon flour
Pinch salt
V/i tablespoons salad dressing
3 tablespoons vinegar
1 small onion
Mix together ingredients. Add
enough milk to mixture to double
the amount In saucepan, fry
8-ounces bacon, cut in small
pieces
Pour all ingredients into sauce
pan and cook until mixture thick
ens. Stir constantly. Pour over dan
delions, endive, spinach or lettuce.
Sandy Hartman
Westfield
SPINACH SALAD
1 gallon bag spinach leaves, no
stems
1 onion, chopped finely
6 hard-boiled eggs, chopped
Mix together;
Vi teaspoon thyme, optional
2 tablespoons parmesan cheese
2 tablespoons salad oil
'A teaspoon garlic salt
'A cup salad dressing
2 tablespoons sugar
1 tablespoon vinegar
Mix dressing and pour over spi
nach, chopped egg whites, and
onion. Crumble egg yolk on top of
salad
Shelly Taylor
Andreas
JELL-0 SALAD
6-ounces orange-flavored
gelatin
2 cups hot water
6-ounces lemon-flavored
gelatin
1 small can mandarin oranges,
drained and juice saved
1 pint orange sherbet
Dissolve the gelatin in 2 cups
hot water. Add water to orange
juice to make V* cup and add to
gelatin mixture. Chill until syrupy.
Beat in the sherbet. Stir in oranges.
Pour into 6-cup mold and chill.
Lucille Wenger
Mifflintown
MEAL-IN-ONE
BEAN SALAD WITH
MUSTARD DRESSING
Mustard Dressing:
4 teaspoons sugar
1 tablespoon wine vinegar
1 teaspoon prepared mustard
Worcestershire sauce
'A teaspoon pepper
8-ounces plain yogurt
Salad:
10 ounces baby lima beans,
cooked and drained
IS'/i -ounce red kidney beans,
rinsed and drained
IS/2 -ounce garbanzo beans,
rinsed and drained
1 cup chopped onion
2 A cup chopped celery
Salt and pepper to taste
Leaf lettuce, chilled
4 hard-cooked eggs, sliced
4 ounces Cheddar cheese, cut
into julienne strips
For dressing, combine sugar,
vinegar, salt, mustard, Worcester
shire and pepper; fold in yogurt.
Chill, covered, 1 to 2 hours to
allow flavors to blend. To serve,
arrange lettuce on serving plate.
Spread bean mixture over lettuce.
Overlap slices of egg in a large
circle on top of beans. Place cheese
strips in center. Serve dressing
separately to spoon ova- salad.
Individuals toss salads until well
combined.