88-Lanc«ster Farming, Saturday, April 24, 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. If we do not receive an answer to this request within two
weeks, we will drop it.
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
nee 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, Mifflmtown, 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 howto 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 —May Ozinek, Flemington, 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 Evelyn Reinfeld, Halifax, would like recipes
using buckwheat flour without yeast.
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 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.
QUESTION Edith Vuxta, Elizabethtown, would like a
recipe for red velvet whoopie pies.
QUESTION Sue Pardo, Jarrettsville, Md , would like
recipes to use in a bread machine.
QUESTION Barb Hicks, Hawaii, would like a recipe for
homemade beef jerky, the spicier, the better
QUESTION Sherry Craner, Bridgeton, N J .would like a
recipe for chocolate pasta, made with wheat flour It is used
for a dessert topped with sauteed strawberries and while
chocolate.
Cook’s
Question
Comer
QUESTION Cissy McKeon, Birdsboro, would like a
recipe for hand-dipped chocolate-covered strawberries such
as those sold at Kaufman’s in Pittsburgh. Cissy writes that it
appears as if a layer of cream is between the strawberry and
the chocolate.
QUESTION Lisa Kerrigan, Bath, would like a recipe for
Kosher Dill pickles that taste like the Claussen pickles that are
stored in the refrigerator.
ANSWER A faithful reader wanted a recipe for non
edible gingerbread men to use in herbal wreaths and swags
Thanks to Pamela Keefer, Spring Grove, Bonnie Martin, Nar
von, and a Coatesville reader for sending recipes
2 cups cinnamon
1 cup applesauce
Mix together cinnamon and applesauce, adding a little
more cinnamon if needed to make dough. Roll out dough
'/« -inch thick. Use cookie cutters to cut out shapes of ginger
bread men, hearts, apples, stars, and so forth. Put shapes on
cookie sheets: set aside to dry, turning shapes over occasion
ally. May take several days to dry. After drying rough edges
may to filed smooth. If hanging ornament is desired, punch a
whole in the dough ornaments before drying
1 cup ground Cinnamon
1 tablespoon ground cloves
1 tablespoon ground nutmeg
3 A cup applesauce
2 tablespoons tacky glue
Mix together and knead until smooth. Roll Vi -inch thick on
cinnamon dusted surface. Use wax paper on top. Cut with
cookie cutters. Let dry until hard.
'/« cup salt
1 cup flour
6 tablespoons water
Combine ingredients and roll out dough. Cut in desired
shapes. Bake in 275 degree oven for about 1 hour. Flip over to
make sure ornaments are dry. Don’t let ornaments brown.
ANSWER M. Long, Dalmatia, requested a recipe to
make and can maraschino cherries. One was printed using
sweet cherries. Thanks to Mae Kahler, Pitman; Fern
Schlegel, Dalmatia: and Jean Houseknecht, Muncy, for send
' ing recipes using sour cherries.
Maraschino Cherries
Soak in cold water overnight;
4 'A pounds sour cherries
1 teaspoon alum
2 tablespoons salt
2 quarts water
Next day: drain and rinse. Add the following ingredients:
4'A pounds sugar
1 ounce red food coloring
1 ’/■> cups water
Bring mixture to a boil and let set for 24 hours.
Day 3:
Add 1 ounce almond extract. Fill jars and cold pack for 30
minutes.
ANSWER Trudy Brubaker of Ml Pleasant Mills wanted
a recipe for soft chocolate chip cookies. We printed some
answers, and received about 50 more that we do not have
room to print. Since chocolate chip cookies are a universal
favorite, an upcoming feature on the cookies will be sche
duled in Home On The Range section. The recipes we have
already received from our readers will be used Thanks to
Shelly Taylor, Andreas, who writes that the secret in keeping
cookies soft is to put them in an air tight container with a slice
of bread. The bread will get hard but the cookies stay soft.
Another reader wrote that the secret to soft cookies is to
remove them from the oven when the cookies are slightly
underbaked. The cookie continues to bake a few minutes lon
ger as they set on the cookie sheet. Experiment to get the
proper timing. L.A. Mast wrote that new recipes are not
always needed to make a superb cookie. She suggest exper
imenting with the recipe on the chocolate chip bag, by substi
tuting butter flavored shortening and adding 1 to 2 tables
poons milk and 1 ’/ 2 teaspoon cream of tartar. Cookies will be
chewier because of the extra liquid, and softer because of the
tartar.
ANSWER Patricia Davis, Dillsburg, wanted a recipe for
shoo fly pie that tastes like those made by Zinn's Diner or Wix
on's Bakery. Thanks to Judy Stayman, Chambersburg, for
sending a recipe that she believes is delicious.
Shoo Fly Pie
Mix together until crumbly:
2 cups flour
2 cups brown sugar
'A cup butter
Set aside two cups of the crumbs for topping With the
remaining crumbs, add and beat
2 eggs
1 teaspoon vanilla
2 cups King Syrup
1 3 /< cup hot water
Mix 'A cup hot water with 2 teaspoons baking soda. Add to
mixture. Divide into 2 unbaked pie shells. Sprinkle crumbs on
top. Spread crumbs with knife to edge of crust. Let set 3
minutes before baking at 450 degrees for 10 minutes: reduce
heat to 375 degrees for 30 minutes.
(Turn to Pag* 826)
Cinnamon Cutouts
Crafty Cookies
Salt Dough
American
Agri-Women
Call For
Federal
Budget
Accountability
WAMEGO, Kan. American
Agri-Women (AAW), the nation’s
laigest coalition of farm, ranch
and agribusiness women, is urging
the federal government to better
manage its finances through better
budgeting and planning.
The federal budget deficit and
government debt are major factors
in today’s economy. As new taxes
are being contemplated, AAW
President Trenna Grabowski sug
gests that the federal government
can take a lesson from agriculture
and other small business and
budget similarly.
She said, “When farmers and
ranchers work up their budgets for
the coming year, they don’t look
at last year’s fertilizer expense and
just add on a percentage based on
what they think they’ll spend this
year.
“Rather, they go back to num
ber of acres, soil tests, husbandry
philosophy and what products
they will use. They gather cost
information and go from there.
“We in agriculture budget by
saying, ‘What do we want to
accomplish? What will we have to
spend to acomplish it?’”
Grabowski, an agricultural
finance expert, says this is called
zero-based budgeting and could
be used by the government
Zero-based budgeting, building
a budget from the ground up, is a
logical approach to developing a
sound budget Zero-based budget
ing calls for looking at the activity
of a department or program and
analyzing each activity from a
cost-benefit perspective.
A decision package is then
designed which sets out specific
goals for each activity. The deci
sion packages are ranked in order
of priority and the limited funds
are assigned to competing activi
ties on the basis of merit
Another suggestion is for the
federal government to prepare an
annual financial report for the
United States, and include it in the
packet that taxpayers receive in
early January with blank income
tax forms.
Grabowski said, “Corporations
prepare annual reports for their
stockholders. Perhaps we stock
holders in the United States of
America should have an annual
accounting and some
accountability.”
Federal budget and tax issues,
including estate taxes, are among
the topics which will be discussed
at the upcoming Mid-Year Meet
ing of the AAW Board of Direc
tors, to be held April 17-18, in St.
Louis, Mo., al the Embassy Suites
Hotel. All AAW members arc
welcomed.
AAW membership is open to
all women with an interest in agri
culture. For more information,
contact Trenna Grabowski, 2006
Broadway, Mt. Vernon, 111.,
62864, (628) 242-8970.
SS&
fora growing
planet