88-Lancaster Farming, Saturday, March 20 1993
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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, Eph
rata, PA 17522. There’s no need to send a SASE. If we re
ceive an answer to your question, we will publish it as
soon as possible.
Answers to recipe requests should be sent to the same
address.
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 Ginny Eaton, Ontario, N.Y., would like a
recipe for Reuben Dip, which is used with pumpernickel
bread.
QUESTION Nancy Price, Jarrettsville. Md., would like
recipes for non-fat or low-fat desserts and those using sugar
substitutes.
QUESTION Trudy Brubacker, Mt. Pleasant Mills,
received a heirloom cheese press made by her brother-in
law. She would like some good recipes and tips for using it.
QUESTION Mae Pugh would like a recipe for chicken
rice soup like that served at Ponderosa.
QUESTION Mrs. Kenneth Ulmer, Waymart, wants a
recipe to can a mixture of mushrooms, onions, green pep
pers. and oil in pint jars
QUESTION R. Smith, Jonestown, heard about hunter
green pumpkins, not squash or gourds, sold at a roadside
market in Lancaster County and would like to know where to
buy the seeds.
QUESTION Sharon Rehm, Lititz, wants a recipe for sea
food or crab salad.
QUESTION Mrs. Florence Gruber, Emmaus, would like
a recipe to make bagels from scratch
QUESTION Mary Lehman, Mifflmtown, would like a
brownie recipe that uses mashed potatoes.
QUESTION Ivamae Love, East Waterford, would like a
recipe for moon pies, such as those sold at Amish stores.
QUESTION —This is not a cooking question, but Mrs. Wil
mer Moyer, Bechtelsville, would like to know how to make fire
place starters made from sawdust or wood shavings?
QUESTION Eda Mott, Shickshmney, would like a recipe
for sweet and sour salad dressing
QUESTION Mark Kopp, Tower City, would like to know
what happened to sauerkraut. She said today it is shredded
cabbage rather than the kraut she remembers.
QUESTION Here is a non-cooking question from a read
er She wants to know the name and address of a seed com
pany that has a good variety of non-hybrid garden seeds.
QUESTION Maria Cook, New Castle, Del., would like a
recipe for honey mustard chicken
QUESTION Blanche Holenbaugh, Carlisle, would like to
know how to start yeast to bake bread
QUESTION Trudy Brubacker, Mt Pleasant Mills, is
looking for a chocolate chip cookie recipe that stays soft after
they are baked.
QUESTION—A Bedford County reader would like a recipe
for Danish (cheese and fruit filled) similar to those made by
Sara Lee and one that can be frozen
QUESTION S. Jones of Limerick would like a recipe for
chocolate chip cookies that are made with shortening instead
of butter or margarine. The cookies should be very chewy.
QUESTION Mary Moyer, Leesport, would like recipes
for salt raised bread.
QUESTION Patricia Berry, Newburg, would like a no
cook Easter egg recipe that contains rice crispy cereal and
extra crunchy peanut butter.
QUESTION R. Kenneth Hood. Mount Airy, would like a
recipe for fried ice cream.
QUESTION —May Ozinek, Remington, N. J., wrote that on
a recent trip to Florida, she and her husband ate at Shoney's
the whole way down and back. At the breakfast buffet, Sho
ney's serves a delicious sheet cake that is spicy and filled with
raisins and chunks of apples. The cake has a crumb topping
and is very moist. Does anyone have a recipe?
QUESTION Gloria Fready, Mount Joy, would like to
know how to make French fried sweet potatoes. She tried
making them, but they tasted soggy.
QUESTION —Joanne Martin, Stevens, would like a recipe
for patty shells that are served with creamed chicken over the
shells.
QUESTION A reader would like stir-fry recipes.
QUESTION Ruth Clavier, Dowingtown, would like a
recipe for Eclair Dessert, made with pudding and graham
crackers.
QUESTION M. Long, Dalmatia, would like a recipe to
make and can maraschino cherries.
Cook’s
Question
Comer
QUESTION Evelyn Reinfeld, Halifax, would like a
recipes using buckwheat flour without yeast.
ANSWER —Dotty Gaul, Glenmoore, is looking for a recipe
for cinnamon twists that taste similar to those sold in Pomer
oy’s former tea room in Harrisburg. Thanks to Michele Powli
son, Millerton; Leonore Aaron, Lyndell; and many others for
sending recipes.
Sour Cream Cinnamon Twists
2 cups sour cream
4 tablespoons shortening, melted
6 tablespoons sugar
% teaspoon baking soda
2 teaspoons salt
2 packages yeast
Vi cup warm water
2 eggs
6 cups flour, sifted
4 tablespoons butter
% cup brown sugar
2 teaspoons cinnamon
Bring sour cream to boiling in large saucepan. Remove
from heat. Stir in shortening and sugar, baking soda, and salt.
Stir until well blended. Cool to lukewarm
Dissolve yeast into warm water. Add yeast mixture and
unbeaten eggs into cooled mixture.
With spoon, mix flour into mixture, turn onto lightly floured
surface and knead until smooth.
Roll out dough to Vi -'/* -inch thickness. Spread entire sur
face with butter. Mix brown sugar and cinnamon together,
sprinkle over half of surface and fold remaining half over cin
namon mixture. Cut into 1 -inch strips and twist. Place on light
ly greased cookie sheet, let rise 75 minutes or until doubled in
size. Bake 375 degrees for 15 minutes or until light brown.
Frost when cool with confectioners’ sugar.
Michele Powlison, Millerton, writes that this recipe was
given to her from her mother-in-law many years ago. Although
the recipe is time consuming, it is certainly worth the effort.
ANSWER John Tobey, Millerton. wanted a recipe for
pumpkin butter. Thanks to Fawn Bartleson, Martins Creek,
and Stanley Matenus, Dallas, for sending a recipe.
Pumpkin Butter
2 cups pumpkin puree
'A cup brown sugar
'A cup granulated sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
'A cup molasses
% teaspoon ground cloves
Cook together ingredients for 15 to 20 minutes. Can in boil
ing water bath for 10 minutes or chill and use immediately.
Autumn Pumpkin Butter
8 cups pumpkin puree
4 cups sugar
Juice 4 lemons
VA teaspoons cinnamon
1 teaspoon ginger
% teaspoon ground cloves
'A teaspoon nutmeg
Combine pumpkin puree, sugar, lemon juice, cinnamon,
ginger, cloves, and nutmeg in a slow cooker, mix well. Cook
on high until thickened to desired consistency. Spoon into hot
sterilized jars, leaving 'k -inch headspace; seal with 2-piece
lids Yield - 4 pints.
ANSWER Theresa Schwantz, Glen Mills, wanted
recipes for candy using rice or wheat puffed cereal, which is
formed into balls. Recipes for these are found in the Home On
the Range section on page 86.
ANSWER Mrs. Florence Gruber, Emmaus, wanted a
recipe for asparagus soup. Thanks to Jean Houseknecht,
Muncy; Leonore Aaron; and others for sending recipes.
Cream Of Asparagus Soup
1 cup onion, chopped
% cup butter
2 large potatoes, diced fine
3’/a cups chicken broth or bcjillon
2 pounds fresh asparagus, cut in ’/? -inch lengths
I'h cups half and half or light cream
Salt and pepper, to taste
Cornstarch
Saute onion in butter, add diced potatoes, chicken broth,
asparagus, salt and pepper. Cook until potatoes are tender.
Add cream. Make a little cornstarch thickening and thicken to
desired consistency
Yield about Vh to 2 quarts
Asparagus, Leeks, Potato Soup
% cup to 2 tablespoons butter
3 large leeks, white part only, 1-mch green part, chopped
V? teaspoon thyme
1 bay leaf
6 cups chicken broth or canned broth
Vh cups small new potatoes, quartered
1 tablespoon asparagus, cut into 1-inch pieces
Salt and pepper, to taste
Cook leeks in butter about 10 minutes. Add chicken stock
and potatoes. Cook until potatoes are soft. Add asparagus,
cook until done. Puree soup in blender. Reheat and serve!
May add butter, to taste.
Serves 6 to 8.
“Tastes good."
(Turn to Pag* B 9)
Candy
(Continued from Page B 7)
MISSIONARY DATE BALLS
1 cup butter
I'A cups granulated sugar
2 tablespoons milk
1 teaspoon salt
2 cups chopped dates
4'/ 2 cups rice crispy cereal
1 cup chopped nuts
2 teaspoons vanilla
Coconut
In a saucepan, combine butter,
sugar, milk, salt, and dates. Boil
for 2 minutes. Cool slightly. Add
cereal, chopped nuts, and vanilla.
Mix thoroughly. Butter hands,
shape mixture into balls. Roll balls
in coconut.
Mary Sauer
Hunlock Creek
EASTER EGGS
3 sticks margarine
414 cups confectioners’ sugar
8 ounces marshmallow cream
12 ounces peanut butter
Cream shortening and half of
sugar. Add marshmallow cream,
peanut butter, and mix well. Add
remaining confectioners’ sugar.
Shape and chill. Coat with
chocolate.
Janice Lehman
Myerstown
PUPPY CHOW
1 stick butter
1 cup peanut butler
1 cup chocolate chips
I box Crispix cereal
Melt butter, peanut butter, and
chocolate chips. Pour over cereal.
Mix well. Pul 2 cups confection
ers’ sugar in plastic bag; add cereal
and shake well. Store in tight
container.
Janice Lehman
Myerstown
ELSIE’S MILK
CHOCOLATE PRALINES ,
3 cups granulated sugar
’/< cup water
'A cup com syrup
1 teaspoon vinegar
'/j teaspoon salt
Place ingredients in saucepan;
bring to a boil, stirring constantly
then let it boil for 3 minutes with
out stirring.
Cool for 5 minutes and add:
11 'A -ounces milk chocolate
1 cup broken pecans
Work very fast and stir until
chocolate is melted. Drop by
tablespoon onto foil-lined baking
sheets.
Garnish with half pecans, if
desired. Refrigerate 20 minutes,
peel off foil and serve. Makes 48
2-mch candies.
CHOCOLATE DROPS OR
EASTER EGGS
3 cups .granulated sugar
% cup light com syrup
'A cup water
2 egg whites, stiffly beaten
1 teaspoon vanilla
Combine sugar, com syrup, and
water in a saucepan. Heat, stirring
until dissolved. Boil to soft boil
stage (245 degrees) on candy ther
mometer. Pour hot syrup into
beaten egg whiles in thin stream,
continuing to beat into very stiff
peaks. Blend in vanilla, cool
slightly.
Shape into little balls or into
eggs of desired sizes. Dip into
melted coating chocolate. Cool on
waxed paper. May be decorated
with icing as desired.
Leah Click
Ronks
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BJ.Light
Lebanon