88-Lancaster Fanning, Saturday, September 19, 1992 v>.; . (" v )" *V V ' IV o/t) €\> V^L 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 Bonnie Lour Koons, Harrisburg, would like a recipe for Shoo-fly Bread, that has a texture similar to pumpkin bread. 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. 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. QUESTION M. Nagle, Schuylkill Haven, requests a recipe for mock crab cakes that are made with zucchini instead of crab meat. QUESTION A reader from Lebanon would like a recipe for Ho-Ho Cake. QUESTION Mabel Hammond, Chambersburg, would like a recipe for dancing snowballs. Please, make sure the ingredients cause the mothballs to bounce as some are ineffective because the mothballs’ ingredients have been changed in recent years. QUESTION —B. Blankenhorn, Allentown, would like a recipe for Key-Lime Pie. QUESTION Mrs. E. King, Ronks, would like a recipe for soft molasses cookies with a sugary top simi lar to those made at Kitchen Kettle in Intercourse. QUESTION A Pennsylvania reader would like a recipe for fruit leather or fruit roll ups. QUESTION A reader would like to know how you can use an aloe vera plant. QUESTION Cindy Eshleman of Jonestown would like a recipe for Orange Pastel Pudding like that made at Shady Maple QUESTION Fay Detter, Mechanicsburg, would like a recipe for Pap Pudding or Custard made with flour, not cornstarch. QUESTION Cheryl Watson, Mechanicsville, Va., would like a recipe for pear honey, the consistency is smoother than chunky pear preserves, more like a jam. QUESTION Mrs. Harold Kuchler, Coatesville, would like a recipe for Farina or Cream of Wheat. QUESTION Audrey Minns, Geneva, NY, would like a recipe for canning whole milk since she has no room in her freezer. ANSWER Ken Miller, Hunlock Creek, requested recipes for fruit syrup such as those served in pancake houses. Thanks to Eva Southard, Glen Rock, who writes that raspberry syrup can be made by adding a tablespoon or two of orange juice to three or four tables- Cook’s Question Comer Old-Time Favorites (Continued from Page B 6) GRANDMA’S CHEESE the cheese sauce to the cooked AND MACARONI 1 pound sea shell macaroni Vi pound sharp cheese Vi pound long hom cheese IVi cups milk 2 cups bread crumbs 'A cup butter Vi pound Velveeta cheese 2 tablespoons flour For the cheese sauce, cook Vel veeta cheese over low heat, add milk. Add pinch of salt and pepper, butter, and flour. Using a large baking dish, add poons of raspberry jam and a little butter. Boil mixture until syrupy. Also, thanks to Audrey Minns, Geneva, NY, for sending the following recipes. Strawberry Or Raspberry Syrup In a blender or food processor whirl washed and hulled berries into a puree. Pour the puree into a pot and heat slightly to bring out all the juices. Filter the puree through any of the following devices for several hours or overnight: a jelly bag, a coffee cone paper filter, a large funnel or strainer lined with muslin. In a pot, add % cup sugar to each cup of filtered juice. Heat and stir thor oughly to dissolve the sugar, but try not to let it boil. Cool to room temperature before pouring the syrup into bot tles. Refrigerate. Wash and stem 2 heaping cups of blueberries. Pour them into a pot along with % cup water and % cup sugar. Bring to a Poll; reduce heat to a simmer. Crush berries with a potato masher. Simmer 10 minutes; stir and crush. Filter the syrup through a cheesecloth lined sieve. Add 1 tablespoon fresh lemon juice. Cool to room temperature: refrigerate. Orange Syrup Vigorously boil 1 cup fresh, strained orange juice with 2 cups sugar for 1 full minute. Add 2 tablespoons fresh lemon juice. Cool to room temperature before refrigerating. Peach Or Apricot Syrup Pit and cut into chunks enough unpeeled peaches or apricots to make 2'A to 3 cups. Place them in a pot along with 'A cup boiling water and simmer until soft. Cool slightly and puree along with the cooking water in a blender or food processor. Strain the puree to remove skins. Return the puree to its cooking pot and stir in 2 cups sugar and VA tablespoons fresh lemon juice. Boil rapidly for 5 minutes; skim off scum. Cool to room temp erature before refrigerating. Quick Breakfast Syrup 'A cup any flavor of jam, preserves or jelly 3 or 4 tablespoons honey Vt teaspoon fresh lemon juice Dash nutmeg or cinnamon, optional Melt the jam, preserves, or jelly over low heat in a small saucepan; stir continuously. When the jam is liqui fied, stir in honey and lemon juice; heat thoroughly. Add dash of nutmeg to blueberry, peach or apricot flavor and a dash of cinnamon to apple or cherry, if desired. Serve warm over pancakes, waffles or French toast. ANSWER Mrs. John Miller, Alliance, Tn., requested a recipe for a Mardi Gras cake. Thanks to Pat Yale, Delta, for sending a recipe. Mardf Gras Party Cake Preheat oven to 375 degrees together: Vi cup butterscotch morsels V* cup water Cool. Sift together: 2% cups sifted flour 1 teaspoon salt 1 teaspoon baking soda % teaspoon baking powder Set aside. Cream thoroughly: I V* cups sugar 1 / 2 cup shortening Beat in: 3 eggs Blend in melted morsels. Add dry ingredients alter nately with 1 cup buttermilk or sour milk. Pour into greased and floured 9-inch layer pans. Bake 25 to 30 minutes. shells. Cut 'A pound of Long Hom cheese and '/< pound of the sharp cheese into small chunks; add to the cooked shells and cheese sauce. Top with 2 cups bread crumbs. Shred remaining cheeses and but ter (the butter is easier to shred when frozen) on top of the bread crumbs. Bake at 350 degrees for 40 minutes. Heidi Negley Cumberland Co. Dairy Princess Blueberry Syrup In saucepan, melt following the (Turn to Pag* B 9) Cream together shortening and sugars. Add eggs and beat until fluffy. Sift flour. Measure and add salt, baking soda, and spices. Sift again. Add dry ingredients to creamed mixture and mix thor oughly. Add mincemeat and chopped nuts and blend into dough. Drop by teaspoonful onto greased baking sheet. Bake at 3SO degrees for 12 to IS minutes. Makes about 6 dozen cookies. Laura Horst Lebanon ingredients '/> cup coconut Combine pumpkin, sugar, and flour. Add eggs and remaining ingredients. Pour into 2 9- or 10-inch pie shells. Bake at 350 degrees until shell is brown and knife comes out clean. Thelma Hostetter No address GRANDMOTHER’S STRAWBERRY JAM 4 cups ripe strawberries, crushed 5 cups sugar Combine berries and sugar in a large bowl. Let set for 3 hours. Stir frequently to dissolve sugar. Put into a large kettle and bring to a boil. Boil for 8 minutes at a rolling boil, stirring carefully. Add 'A cup lemon juice and boil 2 more minutes. Set off heat, skim, and pour into jars and seal. Helen Kraybill Elverson BANANA PICKLES Peel pickles, cut lengthwise. Com bine the following ingredients and bring to a boil; 1 cup vinegar 1 cup water 1 cup sugar 1 teaspoon mustard seed 1 teaspoon salt 1 teaspoon celery seed 1 teaspoon tumeric Bring mixture to a boil. Pour over pickles in jars and bring to a boil forabout 10 minutes. Multiply this recipe by four to make enough for a 7-quart canner. Sherry Rainville Norwich, Conn. PEARL TAPIOCA PUDDING Soak tapioca overnight, drain. Mix 1 quart milk and V* cup sugar. Bring to a boil, add 'A cup tapioca. Cook and stir tapioca until clear (30 minutes). Combine: 3 beaten eggs V* cup sugar *A teaspoon vanilla Add egg mixture to tapioca mix ture and bring to a full boil. Pour into dish and cool in refrigerator. Mrs. Harold Diller Hagerstown, Md. MINCEMEAT COOKIES 1 cup shortening 1 cup brown sugar 1 cup granulated sugar 1 teaspoon baking soda 1 teaspoon cinnamon 'A teaspoon cloves A teaspoon nutmeg 3 eggs 3 cups flour 'A teaspoon salt 1 cup mincemeat 1 cup chopped nuts PUMPKIN CUSTARD 1 cup pumpkin 4 tablespoons flour 4 eggs 2 cups sugar 1 teaspoon cinnamon 14 teaspoon cloves 'A teaspoon nutmeg 1 quart milk