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