88-Lancaster Farming, Saturday, August 14, 1993 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 Patricia Corkelt, Henderson, Md., would like a recipe for pickled garlic. 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 Melanie Kozlowski, Kingsby, would like a recipe for mousse such as that served at Ponderosa. QUESTION —Eleanor Hertzog, King of Prussia, would like a recipe for 7-grain bread using sesame seeds, caraway seeds, and it looks like rye bread. QUESTION Geraldine Long, Elkton, Md., would like recipes for cooking October beans. Also, how should they be planted and cared for. QUESTION Marie George, Churchville, is looking for a recipe for peach or apple long cake. It is made with raised dough but rolled very thin. QUESTION Susan Rogers, Harrisburg, would like to know where she could send for a catalogue that advertises plastic 8-inch pots for plants and foil paper to wrap around the pots. QUESTION Mrs. Edgar Obenstine Sr., Middletown, would like to know where she can purchase liquid laundry blu ing, an ingredient required to make the chemical garden recipe that appeared in this column. QUESTION Marilyn Baumert, Herndon, would like a recipe for thick, chewy, chocolate chip cookies such as those made by Lennon Fudge and sold at Bird-in-Hand Farmers Market. QUESTION Mrs. Richard Laughman, Chambersburg, would like a recipe for Best Ever Pickles. She said the recipe appeared in this column about a year ago. If you clipped the recipe, please send it. QUESTION —Agnes Rofar would like a recipe for blueber ry cake that uses 3 beaten egg whites folded into the cake bat ter with the blueberries. QUESTION—A.A. Min, Geneva, N.Y., would like to know if anyone has a recipe for ready-to-use frosting such as those sold in grocery stores. QUESTION—A.A. Min, Geneva. N.Y., would like recipes to make cake-in-a-jar other than pumpkin-flavored ones. QUESTION Shirley M. Schwoerer, R.R.2, Box 93A Wysox, Pa. 18854, would like to buy an out-of-print cookbook Old-Fashioned Recipe Book by Carla Emery (1977). If you have a copy, please write to her directly. QUESTION A Lewisburg reader writes that it would be nice to have a section on crackpot cooking. QUESTION Brenda Kalwasinski, Portage, would like a recipe for zucchini jelly using Jell-O. It is not a refrigerated jelly. QUESTION—Vera Z. would like a recipe for a good moist banana cake. ANSWER Joyce Diffenderfer, Manheim, wanted a recipe to make maraschino cherries from the light sweet cher ries called Amish cherries. Thanks to Nellie Shank, McAlister ville, for sending a recipe. Maraschino Cherries 4 'A pounds white cherries, seeded 4'/* pounds granulated sugar 3 cups water Juice of 1 lemon 1 ounce red food coloring 1 ounce almond extract Brine: 2 tablespoons salt 1 teaspoon alum Water to cover . Soak cherries overnight in brine. Drain and rinse cherries in water. Add water, sugar, lemon juice, and coloring. Heat to boil ing. Let set 24 hours. Bring to boil. Let stand 24 hours. Bring to boil. (Boil 3 times in all). Add almond extract, fill jars while still hot, and seal in boiling water bath. ANSWERS For the readers who requested recipesfor pickles, here are, two from Mrs. George Garges, Cook’s Question Comer Freezer Bread And Butter-Pickles 7 cups sliced cucumbers, dp not peel 1 cup sliced onions I ’ 2 tablespoons salt 2 cups sugar 1 cup granulated sugar 1 cup white vinegar 1 tablespoon celery seed . 1 tablespoon mustard seed 'h Place cucumbers, onion, and salt njta kettle or crock. Heat sugar, whits vinegar, celery, mustaraseeds until all sugar is dissolved. Do not boil. If it gets too lift, cool then pour over pickles. Cover mixture. Let stand for 24 hours. Place in containers and freeze until delicious and crisp. Makes about 4 pints. Freezer Kosher Pickles 7 cups sliced cucumbers, 8-inches or longer, cut into quar ters lengthwise and seeded. Do'hot peel. 2 tablespoons canning salt V< cup sugar 1 cup white vinegar 3 tablespoons pickling spices 2 heads dill, green or dry 2 teaspoons mustard seed 4 bay leaves 2 cloves garlic 4 pieces hot red pepper Place cucumber and spices in a kettle or crock, heat sugar and vinegar until all sugar is dissolved. Do not boil. If it is too hot, cool, then pour over pickles. Cover mixture. Let stand 24 hours. Place in containers and freeze. ANSWER Here is a recipe for blueberries that was sent by an unidentified reader. Pastry: 2 cups quick oats 2 cups flour 1 teaspoon baking soda 1 teaspoon salt 1 cup sugar 1 cup butter Mix like pastry Filling: 1 quart blueberries, fresh or frozen 1 cup sugar Press half of pastry mixture into a 9x9-inch or a 7x12-inch pan. Put in filling. Sprinkle with dash cinnamon or nutmeg, optional, and dot with pieces of butter. Add remaining pastry, press down. Bake at 400 degrees for 45 minutes. To serve, top with ice cream or whipped cream, if desired. ANSWER Marie McHugh and Denise Angstadt, Oley, sent recipes for chocolate chip cookies made with cream cheese, which had been requested by Mary Lochard, Columbia. Moist Toll Mouse Cookies 2% cups unsifted flour S A cup granulated sugar % cup. brown sugar 1 teaspoon salt 1 teaspoon baking soda 8-ounces cream cheese 1 cup margarine 2 eggs 2 cups chocolate chips 1 teaspoon vanilla 1 cup nuts, chopped, optional Preheat oven to 375 degrees. Combine cream cheese, margarine, granulated and brown sugar and vanilla. Beat until creamy. Beat eggs, gradually add flour, salt, and baking soda. Mix well. Stir in chocolate chips and nuts. Bake 10 to 12 minutes. Chocolate Cream Cheese Cookies 2’/« cups sifted flour I'A teaspoon baking soda Vi teaspoon salt 1 cup butter 3-ounces cream cheese IVi cups sugar 1 egg 1 teaspoon vanilla 2 tablespoons milk 1 cup chocolate chips 'h cup chopped nuts, optional Sift flour, baking soda, and salt. Set aside. Cream together butter, cream cheese, and sugar in a bowl until light and fluffy, using electric mixer at medium speed. Add egg, vanilla, and milk; beat well. Gradually stir dry ingredients into creamed mixture. Stir in chocolate chips and nuts, if desired. Drop mixture by tea spoonful, about 2-inches apart on greased baking sheets. Bake at 350 degrees for 10-15 minutes. Makes 6 dozen. ANSWER Marie George, Churchville, wanted jam and jelly recipes using grape juice to replace all the sugar in the recipe. Here is one from Penn State Extension. Also, Jeanne Kenna, Ottsville, suggests readers purchase the book "Can ning and Preserving Without Sugar" by Norma Macßae R. 0., published by the Globe Pequot Press, Chester, Connecticut 1988. It has a whole chapter on jams and jellies and on pick les. The book has received high praise from the American Dietetic Association, writes Jeanne. Blueberry Crumble Zucchini (Contlnutd from P»g« BO) EASY DISH 1 zucchini 1 onion 4 potatoes Slice together zucchini, onion, andftotatoei in a skillet with butter and fry until desired doneness. Salt and peftper and add favorite herbs and spices. ZUCCHINI MUFFINS 1 cup flour VA cups granulated sugar 1 cup walnuts 2 cups quick oats, uncooked 1 tablespoon baking powder 1 teaspoon salt 1 teaspoon cinnamon 1 cup raisins 4 eggs 2 cups shredded zucchini V* cup vegetable oil 1 teaspoon vanilla Preheat oven to 400 degrees. Into large bowl, measure flour, sugar, walnuts, quick oats, baking powder, salt, cinnamon, and rai sins. In medium bowl, with fork, beat eggs slightly: stir in zucchini, oil, and vanilla. Stir mixture all at .once into flour mixture just until flour is moistened. Batter will be lumpy. Spoon batter into paper lined muffin or cupcake pans. Bake 2S minutes. Do not use electric mixer. Serves 24. Contributor writes that these are great For a lower-fat version, she uses olive oil, 2 whole eggs and 2 egg whites in place of the veget able oil and 4 whole eggs. Fill the baking cups to the top as these do not raise. ZUCCHINI POUND CAKE Cream together. '/i cup butter 1 cup granulated sugar 2 eggs 1 cup zucchini 2 tablespoons water 1 teaspoon vanilla Add: 2 cups flour ‘A teaspoon baking soda A teaspoon salt 1 teaspoon baking powder '/> cup nuts, if desired Pour mixture into a loaf bread pan. Bake approximately one hour at 350 degrees. ZUCCHINI CASSEROLE 3 cups shredded zucchini 1 cup Bisquick 'A cup chopped onion 'A cup cheese, shredded % teaspoon salt Pepper, to taste 2 tablespoons parsley A teaspoon oregano, optional A cup oil 4 eggs, beaten Mix together and bake at 350 degrees for 30 to 45 minutes or until done. Leola Susan Weaver Richfield ZUCCHINI CUSTARD PIE 4 cups grated zucchini 4 eggs, beaten 2 large cans evaporated milk '/> cup sugar 'A teaspoon pumpkin pie spice Cinnamon Mix together eggs, sugar, milk, and spices. Stir in zucchini. Bake at 350 degrees for 25 minutes or until custard sets. Makes two 9-inch pies. Eft*