BS-Lancastar Fvmina, Saturday, Novambar 21, 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 Evelyn Sutton, Middlebrook, Va.,
would like to know how to make Little Debbie Apple
Delights likb those made by McKee Baking Co. of Tenn.
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 Melva Me El wain, White Hall, Md.,
would like a recipe for potato stuffing like that served at
Miller's Restaurant in Lancaster.
QUESTION —Connie Frame, Glenmoore, would like
a recipe for a Kentucky Derby Pie.
QUESTION—EIIa Rissler, Port Trevorton, would like
a recipe for blackberry freezer jam for diabetics.
QUESTION Florence Nauman, Manheim, would
like a recipe for mulled cider angel food cake.
QUESTION Jane Heckman, Effort, would like a
recipe for a white cake that has sour cream in the batter.
After pouring the batter in the baking pan, it is drizzled
with melted chocolate chips and baked. When you eat
the cake, you find swirls of thick chocolate.
QUESTION Jane Heckman, Effort, would like a
recipe for V-8 juice that really tastes like store-bought
V-8 juice. She said that the recipe that appeared in the
paper a few weeks ago did not taste at all like V-8 juice
when she made it.
QUESTION E. Hoover, Stevens, would like a
recipe for honey mustard chicken*
QUESTION—Anne Good. Utitz, would like a recipe
for sesame chicken soup.
QUESTION Kay Whitmore, Damascus, would like
recipes for tea biscuits and chocolate peanut butter pie.
QUESTION Georgia Bond, Gandeeville, W. Va.,
would like a recipe for canning strawberries with epsom
salts.
QUESTION Georgia Bond, Gandeeville, W. Va.,
would like a recipe for chicken pot pie, pepper cabbage,
and funnel cakes like those made by the Grange at the
Reading Fair.
QUESTION Georgia Bond, Gandeeville, W. Va.,
would like a recipe for apple fritters.
QUESTION Virginia Snyder, Brodbecks, would
like a recipe for caramel popcorn that is made in the
oven. It tastes like Cracker Jacks.
QUESTION Alice Steere, Chepachet, Rl, would
like the recipe for the gravy McDonald's serves in its bis
cuits and gravy around the Columbus, Ohio area.
QUESTION Sue Pardo, Jarrettsville, MD, would
like a recipe similar to the Nature Valley Granola Bars.
ANSWER Audrey Queitzsch wrote that her
daughter who lives in Saudi Arabia wanted a soft pretzel
recipe. Thanks to C. Reiff, Lititz; Patricia Haycock, Edin
burg, Va.; and others for sending recipes.
2 tablespoons yeast
VA cups warm water
14 teaspoon salt
2 teaspoons brown sugar
4J4 cups flour
Dissolve yeast in warm water; add salt and brown
sugar. Stir in flour and knead 5 minutes. Roll and form
into a pretzel shape.
Dip pretzels in a boiling baking soda solution of 4
tablespoons baking soda and 3 cups water. Place on a
towel. Remove from towel and place qn a cookie sheet
and allow to rise 5 minutes. Bake 15 to 20 minutes at 350
degrees.
Cook’s
Question
Comer
Soft Pretzels
Yummy Soft Pretzels
1 package dry yeast
1 teaspoon salt
I'A teaspoons sugar
4 cups flour
1 egg beaten well
Coarse salt
Soften yeast in VA cups lukewarm water in a large
bowl. Add salt and sugar; mix in flour with your hands.
Knead to form a soft ball of dough. Do not allow dough to
rise. Cut at once into small pieces. Roll into ropes and
shape into pretzels. Cover cookie sheet with foil. Dust
foil well with flour and place pretzels on the sheet. Brush
with egg. Sprinkle with coarse salt. Bake at 400 degrees
for 15 minutes. Yields 2 to 4 dozen pretzels.
Pat writes that the secret to making soft pretzels is not
to overbake them. She bakes hers under 15 minutes
because she likes them really soft. But be sure the
dough is done, she cautions.
ANSWER Mary Ellen Spotts, Boyertown, wanted
a recipe for sweet potato pie. Thanks to the Daniel Hay
cock family from Edinburg, Va.. for sending a recipe.
The Haycocks write that Daniel and his son Adam work
the land with two teams of draft mules. They like country
cooking and spending winter evenings reading Lancas
ter Farming. Pat Haycock wrote that this “olden day” pie has
a subtle taste because older cooks believed that nutmeg, cin
namon and other spices should be left to the pumpkin pie peo
ple. “The older cooks sure knew what they were talkin’
about,” writes Pat Haycock who believes that the sweet pota
to pie must be made with pure vanilla to be at its best. Also,
thanks to Mrs. Thomas Brooks of Bridgeton, N.J., who writes
that her father raised sweet potatoes until a stroke four years
ago and now her husband raises them. She sent in several of
the family’s favorite sweet potato recipes.
Olden Day Sweet Potato Pie
Prepare: 1 cup peeled, boiled, and mashed sweet
potatoes.
Beat well: 2 eggs
Mix: with 2 cups sugar
Stir in; 1 cup evaporated milk
Add until well blended;
Sweet potatoes
2 teaspoons pure vanilla extract
2 tablespoons butter, melted
Pour mixture into an unbaked 9-inch pie shell. Place
in 400 degree oven for 10 minutes. Reduce heat to 325
degrees and bake 45 to 50 minutes or until pie tests
done. Allow to fully cool before cutting.
Sweet Potato Cake
3 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
Vi teaspoon salt
2 teaspoons cinnamon
1 cup vegetable oil
1 BVz -ounce can crushed pineapple
2 teaspoons vanilla
3 eggs
2 cups grated raw sweet potatoes
1 cup chopped pecans
Combine dry ingredients; add oil, pineapple and van
illa. Mix until well blended. Add eggs, one at a time, beat
ing well after each addition. Stir in sweet potatoes and
pecans. Pour into a greased and floured 10-inch tube
pan. Bake at 350 degrees for 75 minutes.
Sweet Potato Bread
2 cups flour
2 teaspoons baking powder
Vi teaspoon nutmeg
Vi teaspoon salt
% teaspoon ginger
V I teaspoon baking soda
V. »cup packed brown sugar
Vi cup shortening.
2 eggs
1 cup mashed sweet potatoes
% cup orange Juice
Stirtogether flour, baking powder, salt, baking soda,
and spices. In a large bowl, beat together sugars and
shortening until well combined; beat in eggs. Add
mashed potatoes andorange Juice. Mix well: Gradually
add flour mixture mixing well and place in greased loaf
oan. Bake at. 350 degrees for 40 minutes or until tooth
pick comes out clean. Cool in pan for 10 minutes. Wrap
when cool and store overnight before slicing.
Sweet Potato Cookies
1 pound butter
4 eggs
VA cups sugar
2 teaspoons vanilla
(Turn to Pag* 89)
Dinner
(Continued from Pm* B 6)
GARLIC AND HERB
STUFFING FOR LAMB
1 boneless leg of lamb, rolled (3
to 7 pounds)
'A cups fresh chopped parsley
Vi teaspoon ground thyme
2 tablespoons chopped shallots
or green onions
1 large clove garlic, minced
'A teaspoon powdered ginger
1 teaspoon salt
V* teaspoon coarse ground
black pepper
Mix all ingredients well.
Remove netting from boned,
rolled leg of lamb and unroll.
Spread the ingredients evenly over
the lamb. Reroll and return to net
ting. Roast on rack in slow oven
(32S*) for 20 minutes per pound
for medium-rare or 30 minutes per
pound for medium. (10-15
servings).
American Lamb Association
LAMB AND STUFFING
DINNER CASSEROLE
2 tablespoons butter
1 clove garlic, minced
1 cup chopped onion
1 can (14 ounces) chicken broth
(divided) reduced sodium
1 cup carrots, coarsely shredded
/* cup fresh parsley, minced or
1 tablespoon parsley leaves,
crumbled
1 (6 ounce) box stuffing mix
herb flavored
12 ounces booked fresh Ameri
can lamb, cut in cubes or 1 pound
ground lamb, cooked and drained
1 (8 ounce) can tomatoes, drain
and chop
Melt butter over medium heat
and saute garlic and onions for one
minute. Add V* cup of broth, car
rots and parsley. Cover and cook
until carrots are crisp tender, about
S minutes. In large bowl lightly
combine stuffing mix and lamb.
Add vegetable mix, remaining
broth, and tomatoes. Toss lightly
until well mixed.
Spoon into a greased 8”x8”x2"
baking dish. Cover and bake at
375* for 20 minutes or until heated
through.
American Lamb Association
SWEET POTATO PIE
2 cups sweet potatoes
VA cups granulated sugar
1 teaspoon grated lemon rind
'A teaspoon salt
1 teaspoon pumpkin spice or
cinnamon
1 cup canned milk or cream.
3 eggs
1 level tablespoon flour
1- 9 inch unbaked pie shell
2 tablespoons melted butter
Beat sweet potatoes, sugar,
flour, salt and spices till creamy,
add eggs and beat till thick, add
milk, lemon rind and butter, mix
on low speed till blended. Pour
into unbaked pie shell, sprinkle
nutmeg lightly over top. Bake at
400* for 20 mins. Reduce heat to
350* and bake 35 min. longer until
firm. Pic will set when cook cut
when cool.
Mrs. Melvin Heffner
Boyertown, Pa.
CREAMED CORN
5 cups com- cut from cob
scrape milk
1 cup water
3 tablespoons butter (or butter)
l'/j tablespoons sugar
1 teaspoon salt
Combine water, butter, sugar
and salt in sauce pan. Add com, but
bom cob. Bring to a boil and boil
two minutes. Stir mixture as it
codes to avoid scorching. Cool and
package for freezer. Enjoy!
Marion Steger
Groton, N.Y.
(Turn to Pago BS)