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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
Comer, In care of Lancaster Farming, P.O. Box 609, Eph
rata, PA 17522. There’s no need to send a BASE. 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 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—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—EveIyn Reinfeld, Halifax, would like recipes
using buckwheat flour without yeast.
QUESTION Patricia Corked, Henderson, Md., would
like a recipe for pickled garlic.
QUESTlON—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 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 white
chocolate.
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 Ralph Johnson, Sewell, N.J., would like a
recipe for green tomato pie with raisins and a top crust.
QUESTION Lisa Kerrigan, Bath, would like a recipe for
Kosher Dill pickles that taste like the Claussen pickles that are
stored in the refrigerator.
QUESTION Peg Koser, Lancaster, wrote that in this col
umn she learned how to make a tea concentrate using spear
mint leaves and freezing for later use. She asks if there is a
similar way to make a concentrate using fresh blue grapes?
QUESTION Mary Lehman, Elizabethtown, would like
recipes for rhubarb and a cookbook on rhubarb. One, that I'm
aware of is "Rhubarb Cooking for All Seasons." For a copy,
send $6 to Rhubarb Cookbook, Box 392, Hopkins, Minnesota
55343. It is small, but has 150 recipes in It.
Cook’s
Question
Comer
QUESTION L. Weaver, Ephrata, would like fdbipes or
ideas to prepare cubed steak.
QUESTION Fay Leslie, Woodstown, N.J., would like a
recipe for spoon bread, which is soft and of pudding texture.
ANSWER—J. Waring Stinchoomb, Suitland, Md., wanted
a recipe for making barbecue with beef and with pork. Thanks
to Deborah Risser, Hershey; Linda Howell, Waymart, and
others for sending recipes.
Pork Bar-B-Que
2 cups diced cooked pork roast or turkey
1 onion, chopped finely
'A cup catsup
Vi cup brown sugar
1 tablespoon mustard
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Water, to keep meat from sticking to the bottom of the pan.
Combine all ingredients. Simmer for 20 to 30 minutes.
Serve on rolls.
Deborah writes that this is a wonderful way to use left-over
pork roast or turkey.
Country Fair Barbecue Sandwich
2Vi pounds boneless chuck roast
2'A pounds boneless pork shoulder
2 quarts water
2 ribs celery, cut In large pieces
1 large onion, cut in large pieces
2 carrots, cut in large pieces
2 small bay leaves
8 whole cloves
1 teaspoon salt
V* teaspoon pepper
12 buns
BARBECUE SAUCE:
2 tablespoons butter
1 cup chopped onion
I'A cups meat stock
1 cup catsup
Vi cup cider vinegar
'h cup sugar
1 tablespoon plus 1 teaspoon Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons celery salt
2 teaspoons paprika
'A teaspoon chili powder
V* teaspoon cumin
'A teaspoon pepper
'A teaspoon salt
Preheat oven to 325 degrees. Place meat, vegetables and
seasonings in large roaster. Cover and bake for 3 hours.
Remove pork and continue baking beef another hour or until
tender. Shred and cut meats into bite-size pieces while still
warm. In large heavy saucepan, saute butter and onion for
sauce until the onion is transparent. Add remaining ingre
dients and mix well. Add shredded meats. Simmer over low
heat until mixture is quite thick but still juicy. This will take
about 15 minutes. Don't stir too often so the meat stays in
good-sized pieces. Serve on hot buns.
Linda Howell writes that this recipe requires time to prepare
but is worth the effort because it tastes wonderful.
ANSWER Mrs. Wilmer Moyer, Bechtelsville, wanted to
Know how to make fireplace starters made from sawdust or
wood shavings? Thanks to Ralph Johnson, Sewell, N.J., who
writes that he uses cardboard egg cartons to make fire star
ters. Mix a small amount of parafin wax with sawdust, place a
string for a wick in each egg compartment and fill with the wax
and sawdust mixture. Works great to start fire when camping.
ANSWER Diane Cruzan, Bridgeton, N.J., wants a
recipe for macaroni pizza. Thanks to Janice Haas, Monocay
Station; Doris Noll, Lititz; Pam Liner, Port Matilda, and others
for sending recipes.
2 cups macaroni
14-16-ounce jar spaghetti sauce
1 egg
Vi teaspoon salt
!A cup milk
3 tablespoons Parmesan cheese
'A pound ground beef
Vi green pepper
Vi cup onion, chopped
4-ounce can mushrooms
8-ounce package mozzarella cheese, grated
Cook macaroni. Beat eggs, milk, 1 teaspoon parmesan
cheese, and salt. Add to macaroni and spread in 9x13-inch
greased pan. Pour spaghetti sauce over mixture. Top with
raw ground beef (may brown, if desired). Sprinkle with pep
per, onions, mushrooms, and remaining Parmesan cheese.
Top with mozzarella cheese. Bake at 350 degrees for 20
minutes. Let stand 10 minutes before serving.
Pizza Casserole
3 10-ounce cans pizza sauce
1 pound ground beef
1 pound shredded mozzarella cheese
Sliced pepperoni
Fresh sliced mushrooms
2 cups macaroni
Cook macaroni and drain. Put in casserole dish. Cook
together ground beef and mushrooms; drain and add to
macaroni. Add pizza sauce and half of cheese; stir in maca
roni. Put remaining cheese on top of casserole, layer peppe*-
roni on top. Bake uncovered at 350 degrees for 1 Jiour. Serve.
(Turn to Pag* B 8)
MACARONI PIZZA
Recipes
(Contlmwd from Pago B 6)
SOUR CREAM
CHICKEN QUICHE
9-inch pie shell, unbaked
1 tablespoon olive oil
2 tablespoons chopped onion
2 tablespoons chopped green
pepper
1 tablespoon flour
1 cup chopped cooked chicken
A teaspoon salt
'A teaspoon nutmeg
‘A teaspoon fresh ground pepper
'A cup shredded sharp Cheddar
cheese
'A cup shredded Swiss cheese
2 eggs, beaten
V i cup whole milk
V* eup sour cream
Heat oven to 400 degrees. Pre
pare pastry shell and set aside.
In a medium skillet, heat olive
oil and saute ones and green pep
per for 3 minutes or until tender but
not brown. Add flour, cook and stir
for 2 minutes. Stir in chicken, salt,
nutmeg, and ground pepper.
Spread chicken mixture over
bottom of pie shell. Top with both
cheeses.
In a small bowl, combine eggs,
sour cream and milk until smooth.
Pour over chicken mixture. Bake
for 20 minutes at 400 degrees.
Reduce heat to 350 degrees and
bake 30 to 35 minutes or until knife
inserted in center comes out clean.
Let cool 10 minutes before cutting
into wedges.
Serves 6.
SPINACH CHEESE PIE
2 10-ounce packages frozen
finely chopped spinach
6 eggs
12 ounces cottage cheese
1 pound Monterey Jack or
muenster cheese,
J/% pound butter, melted
8 ounces cream, cheese
8 ounces sour cream
Thaw and squeeze water from
spinach. Beat eggs well. Add
cream cheese and sour cream.
Beat. Add melted butter, cottage
cheees, and finely chopped spi
nach. Beat. Fold in grated Monte-
rey Jack or muenster cheese. Add 1
to 2 tablespoons flour if cottage
' cheese is watery. Pour into
9x13-inch pan. Bake at 350
degrees for 30 to 40 minutes.
Pa. Dairy Promotion
RASPBERRY TRIFLE
In large dish:
Place broken pieces of yellow,
sponge, or pound cake
Spread pieces with 'A cup rasp
berries or any flesh canned fruit,
jam or jelly and 'A cup slivered
almonds.
Prepare custard:
In double boiler, mix:
V* cup sugar
2 tablespoons cornstarch
’/• teaspoon salt
Gradually stir in:
1 cup milk
1 cup medium cream
Cook, covered over hot water
for 8 minutes without stirring.
Uncover and cook 10 minutes
more.
Add:
4 well-beaten egg yolks
2 tablespoons butter
Cook 2 minutes longer. Cool,
stirring occasionally then add
VA teaspoons vanilla.
Fold in I cup whipped cream.
Chill completely. Spoon over
the cake. Top with whipped cream.
“Yummy."
Jenna Gilpatric
Island Falls, Maine
(Turn to Pago B#)
BJ.Light
Lebanon