88-Lancaster Fanning. Saturday, October 16, 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 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 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 Ruth Cantello, Somerset, N.J., would like
recipes for food gifts that are suitable for mailing.
QUESTION Verna Howell. Schnecksville, requests a
recipe for Carrot and Raisin Sauce.
QUESTION —Kelly Spicer, Bedford, would like a recipe for
vanilla gobs.
QUESTION Tammy Forbes, Lancaster, would like a
recipe for sweet relish such as can be purchased under brand
names such as Cains. The ingredient list shows cucumbers,
cabbage, peppers, vinegar, etc.
QUESTION Karen Kinnane, Shartlesville, writes that in
the 19505, her grandfather made a wonderful fudge recipe
which died with him. He had been using the same recipe since
the 19305. The fudge was made with Hershey's unsweetened
cocoa powder and finely chopped nuts. It was cooked on the
stovetop and one batch filled a 9x9-inch square pan only
’/« -inch thick. The fudge was milk chocolate color and very
rich so it was served in 1-inch pieces.
QUESTION Mrs. Bertram Hamer, Valley View, has a
question for Nellie Shank who submitted a recipe to make
maraschino cherries. She asks what kind of cherries? Are
they the light oxhart cherries? Can you use sour cherries?
QUESTION Mrs. Bertram Harner, Valley View, would
like to know how much granulated sugar it takes to make car
amel custardpie. Her mother-in-law used to put granulated
sugar in a black pan and melt it slowly on the stove and add
the other ingredients in the custard. At that time, Mrs. Harner
was not interested in learning how to makeit, now she wishes
she would have watched more closely.
QUESTION Rebecca Johnson, Millville, would like a
recipe for Amish Cinnamon Bread, which uses a box of instant
vanilla pudding mix.
QUESTION A Reinholds reader would like to know if
pumpkins can be fried. She would also like dessert recipes
using neck pumpkins.
QUESTION Marion Carter, Lincoln, Del., would like a
recipe that is made with tomatoes and sauerkraut, layered.
QUESTION Elizabeth Shay, Lebanon, would like
recipes that use applesauce in place of shortening in recipes.
QUESTION Ressa Owens, Biech Creek, would like a
recipe for hot peppers cooked in oil to be canned.
QUESTION—A reader would like a good raisin pie recipe.
QUESTION —A reader would like a recipe for a hard cho
colate chip cookie.
QUESTION J. Haugh, Red Lion, would like a recipe to
make fresh apple cake made with a boxep cake mix.
ANSWER—Dorothy Miller, Bruceton Mills, W.Va., wanted
recipes for rice salads. Thanks to a McAlisterville reader for
sending one.
Artichoke Rice Salad
1 package chicken rice-a-roni or long-grain wild rice
2 green onions, chopped
'A green pepper, chopped
8 pimiento stuffed green olives, sliced
2 6-ounce jars marinated artichoke hearts
'A teaspoon curry powder
VS cup mayonnaise
Cook rice as directed, except omit butter. Turn into bowl,
cool. Add onions, green pepper, and olives to rice. Drain arti
chokes, reserve marinade. Combine marinade with curry
powder and mayonnaise. Add dressing along with artichoke
hearts, mix lightly but thoroughly. Cover and refrigerate at
least 1 to 3 days in advance of serving. To serve, turn mixture
into salad bowl or serving plate. Garnish with romaine lettuce,
tomato wedges or radishes.
ANSWER —Lewis Kofron wanted a recipe for blue cheese
dressing. Thanks to Dorothy Bullentine, Milan, for sending a
recipe.
Blue Cheese Dressing
3-ounce package cream cheese
'A cup crumbled Blue Cheese
'h cup salad dressing
'A cup -light cream
1 tablespoon lemon Juice
Soften cream cheese. Blend in blue cheese. Slowly add
salad dressing, cream, and lemon juice. Beat until smooth.
Cook's
Question
Comer
ANSWER Dorothy E. Miller, Bruceton Mills, W.Va.,
wanted a recipe for an apple pie made with sour cream or a
pie that is like a custard with apples. Thanks to Dorothy
Plugge of Cordova, Md.', for sending a recipe.
Custard Apple Pie
6 cups apples
1 '/« teaspoons cinnamon
% cup nutmeg
1 cup granulated sugar
V> cup milk
2 eggs
’/a cup Bisquick
2 tablespoons butter, softened
Heat oven to 325 degrees. Grease pie plate
10x114 -inches. Mix apples and spices, turn into pie plate.
Beat remaining ingredients except streusel until smooth, 15
seconds in blender on high speed for 1 minute. Pour over
apples. Sprinkle with streusel. Bake until knife Inserted comes
out clean (55 to 60 minutes).
Streusel:
1 cup Bisquick
K cup chopped nuts
V» cup brown sugar
3 tablespoons butter
Combine until crumbly. Sprinkle on top of apples.
ANSWER—GIoria Hamm, Kempton, wanted a recipe for
chocolate whoopie pies. Thanks to Mary Jane Heidlebaugh
and Pat Elligson, Millers. Md., for sending recipes.
Chocolate Whoopie Pies
1 cup shortening
2 cups sugar
2 eggs plus 2 egg yolks
1 cup sour milk
1 cup hot water
4 cups flour
1 cup cocoa
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon vanilla
Filling;
2 egg whites, unbeaten
2 teaspoons vanilla
2 tablespoons milk
% cup shortening
*A cup butter
4 cups confectioners' sugar
Grease and flour cookie sheets. Cream together shorten
ing and sugar. Add remaining ingredients. Mix well. Drop by
teaspoonful onto cookie sheets. Bake at 400 degrees for 10
minutes. Cool cookies and spread filling between two
cookies.
Prepare filling by mixing filling ingredients, except sugar.
Mix thoroughly with a mixer. Add confectioners’ sugar until
desired consistency is reached.
ANSWER —Dorothy Miller, Bruceton Mills, W.Va., wanted
a coconut cream pie recipe. Thanks to Arlene Hershey,
Oxford, for sending hers.
Old-Fashioned Coconut Pie
% cup all-purpose flour
1 cup sugar
Dash salt
2 cups milk
3 egg yolks, beaten
VA teaspoons vanilla extract
I V* cups flaked coconut, divided
1 g-inch pie shell, baked
Meringue:
3 egg whites
6 tablespoons sugar
In saucepan, combine flour and sugar, add salt, milk, and
egg yolks. Mix well. Cookover medium heat, stirring constant
ly until mixture is thickened and bubbly. Reduce heat. Cook
and stir 2 minutes more. Remove from heat; stir in vanilla and
1 cup coconut. Pour hot filling into pie shell. For meringue,
beat egg whites in a mixing bowl until soft peaks form. Gradu
ally beat in sugar until mixture forms stiff glossy peaks and
sugar dissolves. Spread meringue over hot filling. Sprinkle
with remaining coconut. Bake at 350 degrees for 12-15
minutes or until golden. Cool. Yields 6-8 servings.
ANSWER - Marion Carter, Lincoln, Del., requested a
recipe for stuffed cabbage. Thanks to Arlene Hershey,
Oxford, for sending a recipe.
Cabbage Rolls With Stuffing
1 large cabbage, cored
1 pound ground beef or turkey **
2 tablespoons butter
1 chopped onion
'/« cup hot water
V 4 teaspoon pepper
Vi teaspoon oregano
1 cup herb stuffing, seasoned
Cook cabbage in boiling water, until leaves are pliable.
Saute onion In hot butter.
Blend together in bowl, hot water, stuffing, salt and pepper.
On each cabbage leaf, place one-sixth of meat mixture, tuck
ing ends in with toothpick. Put In baking dish. Combine the
following:
IV4 teaspoon salt
10Vi -ounce tomato soup
'A cup water
3 bay leaves
1 teaspoon oregano
Pour mixture over cabbage rolls. Bake at 350 degrees for
I V4 hours. (Turn to Pago B 9)
Ways
With Pork
(Continued from Pago B 6)
MEAT POTATO QUICHE
In a 9-inch pie pan, stir together
3 tablespoons vegetable oil
3 cups coarsely shredded pota
toes. Press evenly in pie pan. Bake
at 425 degrees for IS minutes until
just brown. Layer on:
1 cup grated Swiss or Cheddar
cheese
V* cup browned sausage
cup chopped onion
In a small bowl, beat together
1 cup evaporated milk
2 eggs
'A teaspoon salt
% teaspoon pepper
Pour egg mixture onto other
ingredients. Sprinkle with 1 tables
poon parsley flakes. Bake at 425
degrees about 30 minutes until
knife inserted in middle comes out
clean. Cool 5 mintues and cut into
wedges.
Starr Stratton
Smethport
PORK CHOP
POTATO CASSEROLE
6 pork chops
54 teaspoon salt
'/ teaspoon pepper
2 tablespoons butter
'A cup finely chopped onion
4 cups sliced potatoes
1 can condensed cream of
mushroom soup
VA cups milk
Rub chops with salt and pepper.
Melt butter in skillet; lightly brown
chops on both sides. Remove
chops and add onions; brbwn
lightly.
Place sliced potatoes in buttered
2'A -quart casserole. Arrange
chops overtop. Add soup and milk
to onions in skillet, tilend until
smooth; pour over chops. Cover.
Bake at 350 degrees for 30
minutes. Uncover, continue bak
ing for 30-40 minutes until pota
toes are done. Makes 6 semiqpr
Nanette Strause
Sunbury
SAUSAGE PATTIES
4 medium potatoes, peeled,
cooked, and chopped
V 4 pound ground pork sausage
1 tablespoon chopped onion
'/a teaspoon salt
'/• teaspoon pepper
2 slightly beaten eggs
2 tablespoons chopped parsley
X A cup fine dry bread crumbs
3 tablespoons melted shortening
or oil
Combine potatoes and sausage.
Add onion, eggs, parsley, salt, and
pepper. Mix well, shape into 8 pat
ties. Coat with bread crumbs. Cook
in oil over low heat for 10 minutes,
turn and cook 10 to IS minutes
more until well done.
Linda Howell
Waymart
PORK CHOPS
AND POTATOES
6 pork chops
6 medium-sized potatoes
6 tablespoons flour
2'Acups milk
VA teaspoons salt
Vi teaspoon pepper
Brown pork chops in oil. Place a
layer of raw sliced potatoes on top
of chops. Sprinkle with salt, pep
per, and flour. Add another layer of
potatoes, sprinkling flour and salt
on each layer. Pour the hot milk
over the potatoes and add dots of
butter. Bake at 350 degrees for I
hour. Serves 6.
Amos and Malinda King
Gordonville
(Turn to Pago B 14)