88-Lancaster Farming, Saturday, November 28. 1992
HCook ’s
Question
Corner
'- C j
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 \ylll publish it as soon as possible.
Answers to recipe requests should be sent to the
same address.
QUESTION Melva McElwain, White Hall, Md,
would like a recipe for potato stuffing like that served at
Miller’s Restaurant in Lancaster.
QUESTION —Ella Rissler, PortTrevorton, 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 —Anne Good, Lititz, would like a recipe
for sesame chicken soup.
QUESTION Kay Whitmore, Damascus, would like
a recipe for 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 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, Jarrettsvilie, MD, would
like a recipe similar to the Nature Valley Granola Bars.
QUESTION Pauline Martin, address unknown,
would like to have a recipe for turnip slaw.
QUESTION Dee Vogelsong, address unknown,
would like to know where she can purchase small (about
8 ounce) jars and lids, which will be used to sell horser
adish and mustards.
QUESTION J. Waring Slinchcomb, Suitland, Md.,
would like a recipe for condensed milk.
QUESTION Brian Coleman, 49 Finnigan Ave.,
Apt. 1-17, Saddle Brook, N.J. 07662, would like to know
the address for Wilbur Chocolate Co. and the kinds of
chocolate sold there. He also wants ideas for food gifts
for the holidays. Editor’s note: The address for Wilburs
is 48 N. Broad St., Lititz. They sell all types of baking and
ready-to-eat chocolates. Food gift ideas will be pub
lished in the December 19th issue. Please send your
recipes immediately for inclusion.
QUESTION Jennifer Rake, East Stroudsburg,
would like to how and when to harvest dry soybeans and
how to roast them.
QUESTION A Northumberland County reader
would like a recipe for cinnamon flop.
QUESTION Lois Matter, Millersburg, would like a
recipe for Roly Poly. She said that her friend’s mother
made it with blackberries in a dough-like mixture, rolled
in cheesecloth, and boiled. It was sliced and served with
milk and sugar.
QUESTION A reader would like a recipe for a
blueberry dessert. It has blueberry pie filling, grape Jell
0, and crushed, pineapples in it
QUESTION —A reader from Mercersburg would like
a recipes fd’r sour dough.
ANSWER E. Hoover, Stevens, would like a recipe
for honey mustard chicken. Thanks to C. Reiff, Lititz, for
sending a recipe.
Honey Mustard Chicken
lounds chicken pieces
3 to 4
4 tablespoons butter
2 tablespoons mustard
'A cup honey
1 teaspoon salt
% teaspoon pepper
Melt butter in shallow baking pan. Stir in mustard,
honey, salt and pepper. Roll chicken in mixture. Place
chicken in a single layer in the same pan and bake at
375 degrees for 114 hours, basting often.
ANSWER Nancy Martin, Newburg, wanted usual
fudge recipes. Thanks to Cheryl Thrush, Chambers
burg, and to Donna Earke, Gilbert, for sending recipes.
4 pounds confectioners’ sugar
1 pound butter
1 pound velveeta cheese
14 cup cocoa
1 cup chopped nuts
2 teaspoons vanilla
Butter 9x13-inch pan. Melt butter and cheese. Add
remaining ingredients and press into buttered pan.
3 cups sugar
Vi cup light com syrup
3 tablespoons butter
Vt teaspoon salt
1 cup evaporated milk
'A cup water
2 teaspoons vanilla
Combine sugar, corn syrup, butter, salt, evaporated
milk, and water in a medium-size heavy saucepan.
Heat, stirring constantly, to boiling. Cook rapidly, stirring
several times to 238 degrees on a candy thermometer.
A teaspoon of syrup will form a soft ball when dropped in
cold water. Remove from heat at once. Add vanilla, but
do not stir in. Cool mixture in pan to 110 degrees or until
lukewarm, beat 2 to 3 minutes or until it starts to thicken
and lose its gloss.
Spread in a buttered BxBx2-inch pan. Let stand 2 to 3
minutes or until set. Cut into squares. Let stand until
firm.
ANSWER Virginia Snyder, Brodbecks, wanted a
recipe for caramel popcorn that is made in the oven. We
were swamped with "hundreds” of recipes. Sorry there
is not room to mention all the names of the people who
sent in recipes. Thanks to Betsy Dehn, Spencerville,
Md., for sending a "treasured recipe” she uses for spe
cial occasions. She said that it tastes better than Crack
er Jacks. Thanks to Veronica Palkovic, Fredericksburg,
and many others for sending similar recipes.
Oven Carmel Corn
20 cups popped popcorn
1 cup dry roasted peanuts
2 cups firmly packed brown sugar
Vt cup dark corn syrup
1 cup butter
'A teaspoon baking soda
1 teaspoon vanilla
Heat oven to 250 degrees. In large roasting pan,
combine popcorn and peanuts; set aside. In 2-quart *
saucepan, combine brown sugar, corn syrup, and but
ter. Cook over medium heat, stirring occasionally, until
mixture comes to a boil. Continue cooking, stirring occa
sionally, until small amount of mixture dropped in ice
water forms a soft ball (on candy thermometer 238
degrees). Remove from heat; stir in vanilla and baking
soda. Pour over popcorn and peanuts, stirring until all
the popcorn is coated. Bake for 1 hour, stirring every 15
minutes. Remove from pan immediately. Cool com
pletely. Store tightly in covered container. Yields: 18
cups.
6 to 8 quarts popped popcorn
Put popcorn in a large buttered roast pan. In a sauce
pan, combine the following:
I,cup butter .
2 cups light brown sugar
Vi cup white cofn syrup
Vs teaspoon salt
Cook mixture for 5 minutes over medium heat. Take
off burner and add 1 teaspoon vanilla and 'A teaspoon
baking soda, stirring constantly.
Quickly pour over .popcorn to mix until completely
coated. Bake in 250 degree oven for 1 hour. Stir every
15 minutes.
Cool on raised cookie sheets. Store in tightly covered
containers.
(Turn to Pag* B 9)
Velveeta Fudge
Golden Fudge
Caramel Corn
Wild
Game
(Continued from Pag
BASIC ROAST PHEASANT
1 pheasant
Salt and pepper
1 onion, chopped
1 cup crisp cabbage, chopped
3 eggs, beaten
'/< cup evaporated milk
Butter
Flour
3 strips bacon
Pluck and draw the pheasant.
Season the cavity with salt and
pepper. In a mixing bowl, beat and
mix the onion and cabbage. Blend
in 3 lightly beaten eggs. Add and
blend in evaporated milk. Stuff the
bird with the mixture and sew the
cavity closed. Rub the bird with
butter and flour. Cover the breast
with strips of bacon. Add water to
bottom of roasting pan and insert
bird. Preheat oven to 325 degrees.
Bake the pheasant for about one
hour, covered. Uncover, remove
bacon and cook for an additional
15 minutes to brown the breast.
Patricia Potter
Newville
PIZZA BURGERS
1 pound ground venison
1 teaspoon salt
Dash oregano
'/s cup Parmesan cheese
'/ cup chopped onion
Vj cup tomato paste
Mix all ingredients together.
Make patties and grill or fry them.
Melt a slice of mozzarella cheese
on top.
Ivy Seyler
Jersey Shore
VENISON STROGANOFF
1 pound venison, sliced thinly
'A cup flour
'A teaspoon flour
'/• teaspoon pepper
Dash seasoned salt
2 tablespoons fat
'/i cup chopped onions
Dash garlic salt
4-ounce can mushrooms, drain,
save liquid
1 can beef broth
1 tablespoon Worcestershire
sauce
1 cup sour cream
Combine flour and seasonings
in a large bag. Place meat in the
bag and shake to coat Place meat
in an electric skillet or wok and
brown. Add onion, garlic salt, and
mushrooms. Saute until partially
tender. Add liquids and Worces
tershire sauce. Bring to a boil.
Either continue to simmer for
about 90 minutes or place in a
crackpot and cook for 4 to 6 hours.
Add sour cream after meat is ten
der (last hour in crackpot or last 30
minutes in skillet). Serve over hot
cooked noodles.
Contributor writes: I ususally
do this in the crackpot for 6 hours.
It comes out very tender and no
one will ever know that it is veni
son. I’ve served it to many people
and they just love my "beef
stroganoff."
J, Shearer
Chambersburg
DEER JERKY
'A cup soy sauce
'A cup Worcestershire sauce
2 teaspoons Accent
2 teaspoons seasoned salt
Vi cup garlic powder
2 teaspoons onion powder
Vi teaspoon white pepper
2'A tablespoons liquid smoke
Mix well. Add 3 pounds deer
meat in strips. Soak for 24 hours.
Place singularly in dehydrator
until dry,
J. Shearer
Chambersburg