88-Lancaster Fanning, Saturday, September 19, 1992
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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