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*
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E. Nolt