88-Lancaster Farming, Saturday, April 10, 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, 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 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 Mary Lehman, Mifflintown, would like a
brownie recipe that uses mashed potatoes.
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 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 Mary Moyer, Leesport, would like recipes
for salt raised bread.
QUESTION—May Ozinek, Remington, N.J., wrote that on
a recent trip to Rorida, 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 A reader would like stir-fry recipes.
QUESTION Evelyn Reinfeld, Halifax, would like recipes
using buckwheat flour without yeast.
QUESTION Lelia Semrau, Millerstown, would like an
easy recipe for both rye and Italian breads.
QUESTION Patricia Corkell, Henderson, Md., would
like a recipe for pickled garlic.
QUESTION Diane Cruzan, Bridgeton, N.J., wants a
recipe for macaroni pizza.
QUESTION Mary Winters, Elizabethtown, would like a
recipe for egg drop soup, a Chinese recipe.
QUESTION —A faithful reader would like a recipe for non
edible gingerbread men to use in herbal wreaths and swags.
QUESTION F.T.C. would like a recipe for raisin pie with
lots of “goo," with a custard base made with milk.
QUESTION —Patricia Davis, Dillsburg, would like a recipe
for shoo fly pie that tastes like those made by Zinn's Diner or
Wixon’s Bakery.
QUESTION —Patricia Davis, Dillsburg, would like a recipe
for hard sugar cookies like those made by Archway.
QUESTION Patricia Davis. Dillsburg, wants to know
where to buy pasteurized egg whites.
QUESTION Alverna Martin, Wellsboro, would like a
recipe for mock pecan pie made with dried beans.
QUESTION J. Waring Stinchcomb, Suitland, Md.,
wanted a recipe for making barbecue with beef and with pork.
QUESTION A reader from Potter County would like a
recipe for fudge made out of goat’s milk.
QUESTION Pauline Sensenig would like to know where
she may purchase Washington’s Golden Seasonings and
Broth.
QUESTION Mary Snyder, Manheim, writes that she
planted hot Senano peppers by mistake. She froze them but
has not used them. She would like recipes using this type of
pepper, which could perhaps be used for gift jars of sauces,
relishes, etc.
QUESTION Roland Kamoda, R.D.I, Box 282 Mono
ngahela, PA 15063, would like names of favorite cookbooks
and where to purchase them. Write directly to him with your
suggestions because we do not have room to publish the
information.
QUESTION Karen Yourga is looking for a recipe to can
strawberries in a glaze that can be poured right from the jar
onto a cake. She has tried several recipes that bleed and turn
pink. She would like one with a dark red color in which the
strawberries are not mushy.
Cook’s
Question
Comer
ANSWER Tina Forry, Quentin, requested methods to
can and freeze fruit with little or no sugar. Thanks to Alice Yod
er, Lewistown, who writes that she freezes fruit in a very weak
sugar solution. Just make sure that the solution completely
covers the fruit, she writes. She has a friend who cold packs
fruit in plain water. Follow the same process as using a sugar
solution but omit the sugar.
ANSWER Tina Forry, Quentin, wanted recipes using
ground turkey. Thanks to Alice Yoder, Lewistown, who writes
that she uses ground turkey to make chili, meat loaf, and cas
seroles requesting chicken. Substitute ground turkey for any
recipe calling for ground beef, writes Alverna Martin of Wells
boro and Rhoda Sauderof York. However, Rhoda writes, you
do not need to brown and pour off fat when using ground turk
ey recipes in casserole dishes as you do ground beef. If you
do brown ground turkey, use a non-stick skillet or add a bit of
vegetable oil. Thanks to June Deifler, Pine Grove, for sending
a recipe.
Garden-Fresh Turkey Burgers
1 pound ground turkey
1 cup rolled oats, uncooked
3 A cup finely chopped onion
3 /* cup finely chopped red or green pepper
'A cup shredded zucchini
% cup catsup
2 cloves garlic, crushed
6 whole grain rolls, split, toasted
'h cup sour half and half
Lightly spray rack of broiler pan with cooking spray. Com
bine ingredients and mix well. Shape into 6 burgers. Broil 7 to
9 minutes on each side. Serve on rolls with a tablespoon of
half and half. Garnish with lettuce and tomato, if desired.
Calories 330, fat 11 g, cholesterol 65 mg, sodium, 400 mg.
ANSWER M. Long, Dalmatia, requested a recipe to
make and can maraschino cherries. Thanks to Mrs. Harold
Diller, Hagerstown, Md., for sending a recipe.
Wash and pit 4'A pounds sweet cherries. Soak overnight in
brine of 2 tablespoons salt and 1 teaspoon alum for each
quart of water used.
Drain and rinse thoroughly. Add
9 cups sugar
3 cups water
1 ounce red food coloring
Bring mixture to a boil. Let stand 24 hours and bring to a
boil. Let stand another 24 hours and bring to a boil. Add
1 -ounce almond extract and juice of 1 lemon. Can according
to cold-pack canning directions.
ANSWER —Joanne Martin, Stevens, wanted a recipe for
patty shells. Thanks to Peg Koser, Lancaster, for writing that
she uses her favorite pie dough recipe. Roll out dough and cut
circles using the top of a glass for a pattern in the desired size.
Lay the circles over inverted cup cake tins and press to stick to
tin. Prick several times and bake. Peg also writes that patty
shells may be purchased in places such as Bird in Hand
Restaurant Bakery and Joe Myers Restaurant on Lincoln
Highway East.
ANSWER Maria Cook, New Castle, Del., wanted a
recipe for honey mustard chicken. Thanks to Susan Howard,
Mt. Pleasant Mills; Linda McCuean, New Galilee; and Karen
Yourga, for sending recipes.
Honey Mustard Chicken
20-ounce can pineapple slices in juice
4 boneless, skinless chicken breast halves
2 teaspoons vegetable oil
2 large garlic cloves, pressed
1 teaspoon thyme, crumbled
1 tablespoon cornstarch
% cup honey
% cup dijon mustard
Drain pineapple: reserve juice. Sprinkle chicken with salt
and pepper to taste. Rub with garlic and thyme. Brown in hot
oil in nonstick skillet. Combine 2 tablespoons reserved juice
with cornstarch. Combine honey and mustard; stir into skillet
with remaining juice. Spoon sauce over chicken. Cover and
simmer 15 minutes. Stir cornstarch mixture into pan juices.
Add pineapple. Cook, stirring, until sauce boils and thickens.
Serves 4.
Honey Mustard Chicken
4 tablespoons butter, melted
Vz cup honey
% cup prepared mustard
1 teaspoon salt
'A to 1 teaspoon curry powder
3 pounds chicken parts
Mix and use to coat 3 pounds cut-up chicken. Bake at 325
degrees in a single layer for 1 hour and 45 minutes. Lay skin
side down, then turn after first hour.
“Delicious," writes Linda McCuean.
Oriental Honey Glaze For Grilled Chicken
’/< cup soy sauce
2 tablespoons plue 2 teaspoons honey, divided
1 tablespoon plus 1 teaspoon sesame oil
A teaspoon ground ginger
1 small garlic clove, mashed
In a microwave proof bowl, combine all ingredients except
2 teaspoons honey. Heat until melted, not hot. Pour mixture
over 4 chicken breasts and refrigerate 10 to 30 minutes. Grill,
brushing with remaining sauce, until breasts are done. Brush
with honey and grill a few minutes longer.
Maraschino Cherries
(Turn to Page Bit)
Peanut
Butter
(Continued from Page B 6)
PEANUT BUTTER AND
OATMEAL
SANDWICHES
1 cup peanut butter
1 cup sugar
V* cup butter, softened
'/« cup light or dark com syrup
1 egg
2 tablespoons water
1 teaspoon vanilla
3 cups quick or old-fashioned
oats
I'A cups flour
1 teaspoon baking powder
1 cup peanut butter
2 A cup light com syrup
Heat oven to 350 degrees. Beat
peanut butter, sugar, and butter
until fluffy. Add 'A cup com syrup,
egg, water, and vanilla; mix until
smooth. Stir in combined dry
ingredients. Roll into 1-inch balls.
Place on ungreased cookie sheet.
Press into 2'A -inch circles. Bake 9
to 11 minutes or until golden
brown. Cool 1 minute; remove to
wire rack. Cool completely. Mix
remaining ingredients until
smooth. Spread rounded teaspoon
ful onto half of cookies; top with
remaining cookies. For added fla
vor, sprinkle top cookie with pow
dered sugar and streak on melted
chocolate. Store loosely covered.
Yields 2'A dozen.
Ivy Seyler
Clinton Co. Dairy Princess
MAGIC PEANUT BUTTER
MIDDLES
Cookie dough;
114 cups flour
A cup unsweetened cocoa
'A teaspoon baking soda
'/i cup sugar
'A cup brown sugar i
'A cup butter, softened f
'At cup peanut butter
1 teaspoon vanilla
1 egg
Filling: *
Vi cup peanut butter
Vi cup confectioners’ sugar
In small bowl, combine flour,
cocoa, and baking soda; set aside
in large bowl. Beat sugar, brown
sugar, butter, and Vi cup peanut
butter until light and fluffy. Add
vanilla and egg. Beat well. Stir in
flour mixture until blended. Set
aside. In small bowl, combine fill
ing ingredients. Blend well. Roll
into 30 1-inch balls. With floured
hands, shape about 1 tablespoon
dough around peanut butter ball,
covering completely. Place 2-in
ches apart on ungreased cookie
sheet. Flatten with bottom of a
glass dipped in sugar. Bake at 375
degrees for 7 to 9 minutes or until
set and slightly cracked. Serve
with tall glass of milk
Fannie E. Stoltzfus
Christiana
CHOCOLATE CHIP
SQUARES
A cup shortening
'A cup granulated sugar
1 egg
'A cup peanut butter
A cup brown sugar
2 tablespoons water
Beat well and add:
1A cup flour
A teaspoon baking soda
A teaspoon baking powder
A teaspoon salt
2 cups chocolate chips
'A cup peanuts
Pour into a greased and floured
3x9-xnch pan or 18-inch long jcl
y roll pan. Bake at 375 degrees.
Tina Forry
Quentin
(Turn to Page B 9)