88-Lancaster Farming, Saturday, January 16, 1993 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 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 Anne Good, Lititz, would like a recipe for sesame chicken soup. QUESTION Ruth Edwards, Kennett Square, asks what effect epsom salts have on strawberries? Is it a natural laxative or what? Can someone answer her question. I know that several old recipes used epsom salts for making jam, and it seems to work as a thicken ing agent rather than a laxative, but I don’t know why. QUESTION Alice Steere, Chepachet, Rl, would like the recipe for the gravy McDonald’s serves on its biscuits and gravy arouncj the Columbus, Ohio area. QUESTION Jennifer Rake, East Stroudsburg, would like to know how and when to harvest dry soy beans and how to roast them. QUESTION Marion Steger, Groton, N.Y., would like the recipes for Aunt Effie’s Hillsborough Moist Apple Nut Layer Cake with butterscotch frosting and the Turn- Of-The Century Cake. QUESTION Linda McCuean, New Galilee, writes that her 15-year-old son eats breakfast cereal like there is no tomorrow. She would like a recipe to transform plain shredded wheat cereal into the frosted variety. QUESTION Susan Howard, Mt. Pleasant Mills, would like a recipe for lemon poppy seed muffins made with sour cream such as those served by Kathryn Flint’s Restaurant in Jim Thorpe. QUESTION An Elizabethtown reader would like a sand tart cookie recipe that uses sour cream and egg yolks. She said the recipe had appeared in this paper several years ago. Did anyone cut out the recipe so that they can send it in for us to reprint? QUESTION N. Martin requests a recipe for Double Chocolate Sour Cream Drop Cookies. It is a cookie made with white chocolate chips in the cookie dough and melted chips in the frosting. QUESTION Maybelle Page, Oxford, would like a recipe for Tar Heel Pie. She writes that several years ago she was travelling and saw the recipe printed on a post card. She writes, “Of course using no sense, I failed to purchase the post card and have kicked myself zil lions of times since.” Readers, can you come to her rescue? QUESTION Sonja Zehr, Croghan, N.Y. would like a recipe for cinnamon (hard candy coated) apples. The unpeeled apple is put on a stick and dipped in the hot syrup. QUESTION Linda Modica, Asbury, N.J., would like a recipe for the thick custard filling used in the extra large eclairs sold at an Amish stand at the Meadowbrook Market in Leola. QUESTION Joan St. Germain, Attleboro, MA„ would like a recipe for almond poppy seed muffins. QUESTION Tina Rzucidlo, Cochranville, would like a recipe for a batter to fry chicken that tastes similar to Kentucky Fried Chicken, original flavor. QUESTION Carolyn Norwood, Inwin, writes that her husband recently returned from a trip to Chicago and declared that Spinach Pie was the only pie worth eating. She suspects that it contained eggs and cheeses, but he doesn't think so. She would prefer a lowfat, no cholesterol recipe for Spinach Pie if it is available. QUESTION A Dayton, VA. readfer would like to know how to keep a pumpkin cake roll from cracking when it is unrolled after cooling. Cook’s Question Comer ANSWER Charles Creasy, Wrightsville, wanted recipes for making turtle meat. Thanks to Hazel Rema ley, Schnecksville, and Kathy Erickson, Chesterfield, N.J., for sending recipes. Barbecued Turtle In Pressure Cooker 2 pounds turtle meat Paprika Vz cup chili sauce 1 onion, minced 2 tablespoons vinegar Vi cup water Salt and pepper, to taste Sprinkle turtle pieces with paprika and place in pres sure cooker. Combine remaining ingredients and pour over meat. Close cover securely and cook at 15 pounds pressure for 15 minutes or until tender. Cool cooker and reduce pressure at once. Remove meat from bone and cut into bite-size pieces. Return meat to sauce in cooker and thicken with flour or cornstarch. Serve over buns or hot cooked rice. Turtle Steak With Sour Cream Sauce VA pounds turtle steaks, cut very thin All-purpose flour 6 tablespoons butter Salt and pepper Paprika % cup dry white wine 1 cup dairy sour cream Chopped parsley Pound steaks paper thin, dredge in flour. In a skillet, with a lid, melt the butter. Add turtle steaks, brown quick ly on both sides. Season with salt and pepper to taste. Sprinkle with 1 tablespoon paprika. Add wine, cover and simmer 1 hour. Add water if necessary. Remove turtle to a warm platter. Add sour cream to drippings in skillet, heat, stirring constantly. Pour over turtle and sprinkle with parsley. Serves 4 to 6. ANSWER—Jean A. Read from Catasauqua wanted a recipe for Pumpkin Whoopie Pies. Thanks to Melanie Musser, Lititz; Miriam DeLong, Quarryville; Laura Horst, Lebanon; Juliet Wagner, Myerstown, and others for sending recipes. Pumpkin Whoopie Pies 2 egg yolks 2 cups brown sugar 1 cup vegetable oil 1 teaspoon cloves 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla 2 cups cooked pumpkin 3 cups flour Beat together egg yolks, brown sugar, and vegetable oil until smooth. Combine remaining ingredients. Drop by teaspoonfuls on cookie sheet and bake at 350 degrees for 12 minutes or until they are done. Fill with the following: Filling: 2 teaspoons vanilla 4 tablespoons flour 2 tablespoons vegetable shortening 2 egg whites, unbeaten 4 cups confectioners' sugar Combine all ingredients and spread between two cookies. ANSWER For the reader who wanted a recipe for Oatmeal Whoopie Pies, here is one from Miriam DeLong, Quarryville. Oatmeal Whoopie Pies 2 cups brown sugar % cup margarine 2 eggs 1 / 2 teaspoon salt 214 cups flour 2 cups oatmeal 1 teaspoon cinnamon 1 teaspoon baking powder 2 teaspoons baking soda dissolved in 3 tablespoons boiling water Mix sugar, butter, and eggs. Add flour, salt, and bak ing powder. Add cinnamon and oatmeal. Add baking soda in boiling water last. Drop by teaspoonful on cookie sheet. Bake at 325 degrees for 10 to 15 mintues. Fill with the following: Filling: 2 teaspoons vanilla 1 cup shortening 4 tablespoons flour 2 unbeaten egg whites 2 tablespoons milk Combine ingredients and’ add confectioners’ sugar until it reaches the desired consistency. (Turn to Page B 9) Breakfast (Continued from Page B 7) COCONUT AND CORN GRIDDLE CAKES l/i cups com meal 'A cup flour 4 teaspoons baking powder 'A teaspoon salt 1 tablespoon sugar 1 egg % cup milk /> cup water 1 tablespoon butter, melted 1 cup coconut Sift dry ingredients. Beat together eggs, milk, water, and dry ingredients. Add butter and coconut. Bake on hot griddle and serve with honey or syrup. Yields 8 medium-sized cakes. Lucille Oberholtzer Shiloh, Ohio SAUSAGE CASSEROLE 6 cups rice crispy cereal 1 mild onion, chopped 2 pounds sausage 2 cups cooked white rice 3 cups grated Cheddar cheese 6 beaten eggs 2 cans cream of celery soup 'A cup milk Layer in a llx!7-inch baking pan in this order: 3 to 4 cups cereal, onion fried with sausage and drained, rice, cheese, eggs mixed with soup and milk. Top with remaining cereal to cover casser ole. Bake at 325 degrees for 45 to 60 minutes. Pamela McConnell Beaver-Lawrence Dairy Princess CRUNCHY EGG BRUNCH 6 hard boiled eggs 2 cups frozen hash browns, thawed 8-ounce can sliced water chest nuts, drained 6 slices bacon 'A cup sliced gredf onion 'A cup chopped green pepper 10% -ounce can cream of onion soup 'A cup sour cream 1 tablespoon horseradish 'A cup crushed rice crispy cereal A cup Cheddar cheese Separate egg whites and yolks. Thinly slice whites. Mash yolks and set aside. Layer potatoes, whites, and water chestnuts in BxB-inch baking pan. Cook bacon in skillet until crisp, reserving 1 tablespoon droppings. Drain and crumble bacon. Cook onion and green pepper in reserved drippings until tender. Stir together soup, sour cream, horseradish, yolks, onion, and green pepper. Pour over chestnuts. Sprinkle with bacon and cereal. Bake 20 to 25 minutes at 375 degrees. Sprinkle with cheese and bake 5 more minutes. Pamela McConnell Beaver-Lawrence Dairy Princess Machine Bread Class LEBANON (Lebanon Co.) Attend a machine yeast bread bas ics class at the Lebanon Valley Ag Center on Monday, February 1, from 9:30 to noon Or 6:30-9:30 p.m. OR Monday, February 8, from 6:30-9:30 p.m. A discussion will be held on the variable ingre dients and temperature needs of yeast breads made by machine. Persons registering for the class should report type of machine being used and bring a sample of bread with the recipe to the class. Register by sending $2 to Lebanon Co. Cooperative Extension, 2120 Cornwall Rd.. Suite 1, Lebanon, PA 17042-9777. 1 1
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