BS-Lancaster Farming, Saturday, September 5, 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 SASE. 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 Mrs. Judi Spurting, Limerick, would
like a recipe for puffy non-edible cookies that are pre
served with a clear finish. If we do not get an answer to
this request within the next week, we will drop it.
QUESTION Catherine Wise, York Haven, would
like to know where to buy replacement lids for salt shak
ers in assorted sizes. If we do not get an answer to this
request within the next week, we will drop the request.
QUESTION Carole Strickland, Brolord, would like
a recipe forthubarb pie that has pieces of sugar in the
pie filling.
QUESTION Elaine Wilson, Moorefield, W.Va.,
would like recipes for diabetics that are flavorful and not
flat tasting.
QUESTION Bonnie Lour Koons, Harrisburg,
would like a recipe for Shoo-fly Bread, that has a texture
similar to pumpkin bread.
QUESTION Ken Miller, Hunlock Creek, would like
recipes for fruit syrup such as those served in pancake
houses. He is interested particularly in raspberry, cherry
and peach syrups.
QUESTION Martha Becker, Laurys Station,
doesn’t request a recipe but needs some help from our
readers. She had a yellow pear tomato that was fat on
the bottom with a smaller neck. She can not find such a
tomato plant. Do any of our readers have some seed to
share? If so, send it to Martha at Box 67, Laurys Station,
PA 18059.
QUESTION Joan Small, Greene, NY, would like a
recipe for making creamed corn.
QUESTION Mrs. J.Z. Lauver has a grandson who
is allergic to wheat flour. She would like recipes using
rice, oat, rye, potato flakes and other substitutes for
wheat flour.
QUESTION Marion Huffman, Jonestown, would
like a recipe for Wm. Penn Chili for hot dogs.
QUESTION Barbara Pennington, Malvern, would
like a recipe for baked sweet potatoes and apples.
QUESTION —S. King, Strasburg, would like a recipe
for vegetable soup to can that tastes like Campbell’s
Beef Vegetable Soup, not the kind with alphabet noo
dles in it.
QUESTION Linda Lantz of Aurora, W.Va., would
like a recipe for Two-Fruit Cobbler.
QUESTION Evelyn Sutton, Middlebrook, Va.,
would like to know how to make Little Debbie Apple
Delights like those made by McKee Baking Co. of Tenn.
QUESTION Mrs. John Miller, Alliance, Tn., would
like a recipe for a Mardi Gras cake that has a caramel fill
ing. She thinks the frosting has coconut and chopped
walnuts on top and around the sides.
QUESTION Mrs. Ronald Arbogast, Millerstown,
would like a recipe for pumpkin fudge. Also, she would
like the starter, which includes peaches, cherries, and
pineapple, for a Friendship cake.
ANSWER Sherry Buffington. Stockton, N.J.,
wanted a recipe for cranberry-orange marmalade.
Thanks to Jeanne Kenna, Ottsville, and to Martha Hoh
meier, Lincroft, N.J., for submitting recipes.
Cranberry Orange Marmalade
2 pounds raw cranberries
2 oranges, sliced very thin and seeds removed
3 cups sugar
% teaspoon salt
1 pint water
Peel the oranges and cut the skins into very thin
slices. Chop the pulp into small pieces. Combine the
fruits and the sliced peels. Add the sugar; mix well, and
let stand overnight. Next morning, add the salt and
water. Mix. Gradually bring the mixture to a boil, stirring
frequently. Simmer for about 1 to 2 hours or until the mix
ture is thick and the consistency of marmalade. Pour
into sterilized jars and seal.
Cook’s
Question
Corner
Cranberry-Orange Marmalade
2 medium oranges
1 medium lemon
3 cups water
1 pound cranberries, fully ripe
7 cups sugar
1 box Sure-Jell
Peel the oranges and lemon; remove half of the white
part of the rinds. Slice or grind the rind very finely. Add
water; bring to a boil. Turn down heat and simmer cov
ered for 20 minutes, stirring occasionally. Chop the
peeled oranges and lemon; add with cranberries to the
rind; simmer 10 minutes longer. Measure 6 cups of the
mixture into a large saucepan; add the Sure-Jell and
bring to a hard boil. Cook gently for 1 minute. Stir in the
sugar and boil hard for 1 minute. Skin off foam and ladle
into hot jars; seal. Process in a hot water bath for 5
minutes.
ANSWER Mrs. Yeatman from Easton, Md.,
requested a recipe for pumpkin custard pie, which has a
layer of custard on the bottom and a pumpkin pie mix
ture on top. Thanks to Mrs. Aaron Stoltzfus, Kinzers, for
sending a recipe.
Pumpkin Custard Pie
2 cups cooked pumpkin
2 tablespoons flour
2 tablespoons brown butter
2 tablespoons molasses
1/2 cups granulated sugar
3 egg yolks
7* teaspoon cinnamon
'A teaspoon ginger
'A teaspoon cloves
2 cups milk
3 egg whites, beaten
Mix all ingredients except egg whites. Beat egg
whites until slightly thickened and fold into pumpkin mix
ture. Pour into 2 unbaked pie shells and bake 10
minutes at 425 degrees. Reduce oven to 350 degrees
and bake approximately 35 minutes or until done.
ANSWER F.M. of Cambridge, Md., requested a
recipe for pumpkin muffins. Thanks to Josephine Mate
nus, Dallas, for sending a recipe.
Pumpkin Muffins
2 cups sugar
'A cup vegetable oil
3 eggs
IVz cups canned pumpkin
'A cup water
3 cups flour
1 'A teaspoons baking powder
1 teaspoon salt
'A teaspoon cloves
V* teaspoon cinnamon
'A teaspoon nutmeg
I'A cups raisins
1 cup walnuts
Mix together sugar, vegetable oil, eggs, pumpkin,
and water in a bowl. Sift together flour, baking powder,
baking soda, salt and spices. Add to the first mixture.
Add raisins and walnuts. Let stand one hour at room
temperature. Place in greased muffin tins. Bake in pre
heated 400 degree oven for approximately 15 minutes.
Makes 2 dozen.
ANSWER Gertrude Shell, Peterstown, W.V.,
requested recipes for canning taco sauce, salsa or
picante sauce from homegrown produce. Thanks to
Carol Grove, Somerville, Va., for sending a salsa recipe,
and to Dottie Yautz, Easton, for a chili sauce..
Salsa
4 cups peeled, cored, chopped tomatoes
2 cups seeded, chopped long green peppers
1 cup seeded, chopped hot pepper (chili or jalapeno)
% cup chopped onion
I'A teaspoons salt
2 cloves garlic, minced
1 'A cups cider vinegar
Combine tomatoes, peppers, onions, salt, garlic, and
vinegar in a large heavy kettle. Bring mixture to a boil.
Reduce heat and simmer 20 minutes. Pour into hot jars,
cap and process 30 minutes in boiling water bath. Be
sure to drain tomatoes well for a nice thick salsa. Any
combination of hot peppers will work. Let your creative
streak go wild. It is no fail!
Homemade Chill Sauce
Grind together:
10 tomatoes
2 or 3 green peppers
2 or 3 onions
Add:
V* teaspoon cinnamon 1 CU P sugar
1 tablespoon salt 1 CU P vinegar
% teaspoon cloves CU P brown sugar
Vi tablespoon black pepper 1/4 teaspoon ginger
Cook ingredients together to desired thickness. Pour
into jars and seal with boiling water bath.
Lunches
(Continued from Page B 6)
TASTY CAKES
3 cups flour
2 cups sugar
% cup baking cocoa
2 teaspoons baking soda
10 tablespoons butter, melted
1 teaspoon vanilla
2 cups water
2 teaspoons vinegar
14 teaspoon salt
Mix dry ingredients with
remaining ingredients. Mix well.
Pour into 2 1 lx 15-inch pans, well
greased. Bake at 350 degrees for
12 minutes.
Filling:
2 egg whites
2 teaspoons vanilla
4 tablespoons flour
4 tablespoons milk
4 cups confectioners’ sugar
1 cup shortening
Beat egg whites until stiff. Add
vanilla, flour, milk, and 2 cups
confectioners sugar. Mix well and
add remaining confectioners’
sugar and shortening. Beat until
fluffy. Spread on 1 layer of Tasty
Cakes then place the remaining
layer on top. Cut into bars. “Very
good.”
Galyn Andrew Musser
Age 11
Manheim
SLIM DOWN SANDWICH
'A cup cottage cheese
1 tablespoon grated carrot
1 teaspoon sliced green onion
1 teaspoon chopped parsley
Dash garlic salt
2 slices pumpernickel bread,
buttered
Lettuce
Salami or ham slice
Tomato slice
Combine cottage cheese, carrot,
onion, parsley, and garlic salt;
chill. Yield 'A cup. Arrange let
tuce, meat, and tomato on bread.
Top each sandwich with 'A cup
cottage cheese mixture. Wrap in
plastic. Makes 2 sandwiches.
SWISS HAMWITCHES
2 'A -ounces deviled ham
1 tablespoon chopped green
onion
'A teaspoon prepared
horseradish
2 sandwich buns, split
Butter, softened
Prepared mustard
2 slices Swiss cheese
2 thin slices tomato
Combine ham, onion, and
horseradish. Butter cut surfaces of
buns. Spread bottom halves with
mustard. Spread 2 tablespoons
ham mixture on each side of bun.
Arrange cheese, tomato, and let
tuce on bottom halves. Close.
Makes 2 sandwiches.
APPLE CAKE
Combine;
1 cup sugar
1 cup vegetable oil
3 eggs, beaten
Sift together
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
Add:
1 teaspoon vanilla
'/i cup raisins
Fold in:
2 cups sliced apples •
1 cup chopped nuts
Bake in a 13x9-inch greased and
floured pan for 50 to 60 minutes ai
350 degrees. Serve plain or
sprinkled with powdered sugar.
Mrs. Elam Rutt
Ephrata