88-Lancaster Farming, Saturday, October 23, 1993
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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
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 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 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 fioely chopped nuts. It was cooked on the
stovetop and one batch filled a 9x9-inch square pan only
V l -inch thick. The fudge was milk chocolate color and very
rich so it was served in 1-inch pieces.
QUESTION Rebecca Johnson, Millville, would like a
recipe for Amish Cinnamon Bread, which uses a box of instant
vanilla pudding mix.
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—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 boxed cake mix.
QUESTION—Lisa Zimmerman, Lancaster, wants to know
what she is doing wrong because her macaroni and cheese
always gets curdly.
QUESTION Sheryl Wolfe, Wellsboro, would like home
made bread recipes made without yeast using all purpose
flour. She especially wants a peanut bread recipe made with
out yeast.
ANSWER Tammy Forbes, Lancaster, wanted a recipe
for sweet relish. Thanks to Pat Elligson, Millers, Md., for send
ing a recipe.
8 large onions
1 medium head cabbage
10 green tomatoes
12 green peppers
6 red sweet peppers
’/a cup salt
6 cups sugar
1 tablespoon mustard seed
1 tablespoon celery seed
IVa teaspoon turmeric
4 cups cider vinegar
. Finely grind together vegetables. Sprinkle with salt. Cover;
let stand overnight in refrigerator. Rinse and drain.
Combine remaining ingredients and mix well. Pour over
vegetables. Heat to boiling. Simmer 3 minutes. Jar and seal.
ANSWER Kslly Spicer, Bedford, wanted a recipe for
vanilla gobs. Thanks to Fern Schlegel, Dalmatia, for sending
a recipe.
'/t cup butter
1 A cups brown sugar, firmly packed
2 eggs
2 'A cups sifted flour
1 teaspoon baking soda
'A teaspoon baking powder
'A teaspoon salt
1 cup sour cream
1 teaspoon vanilla
Cream butter, adding brown sugar gradually. Add eggs
and beat thoroughly; add remaining ingredients and mix
again. Drop by teaspoonful on cookie sheet. Bake at 350
degrees until done. Cool. Place filling between two cookies.
Filling:
2 teaspoons vanilla
4 tablespoons flour
2 tablespoons milk
114 cups vegetable shortening
2 egg whites, unbeaten
1 box confectioners’ sugar
Combine all ingredients for filling and spread between two
cookies. Wrap in waxed paper. Store or freeze.
ANSWER Mrs. Bertram Harner, Valley View, wanted to
know what kind of cherries to use to make maraschino cher
ries. Fern Schlegel writes that she uses sour cherries.
Cook’s
Question
Comer
Sweet Relish
Vanilla Gobs
ANSWER A Reinholds reader wanted to know if pump
kins can be fried and she wanted dessert recipes using neck
pumpkins. Thanks to many readers for writing that you may
fry pumpkins. Here is a recipe for fried pumpkin and pumpkin
cookies from Linda Groff, Ephrata, and from Tina Forry,
Quentin, for dessert. Check the Home On The Range section
on November 13, for more recipes.
Fried Pumpkin
Peel and thinly cut pumpkin. Roll in beaten egg and in
cracker crumbs. Fry in butter until lightly browned and soft
1 cup shortening
2 cups mashed pumpkin
2 cups brown sugar
4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 cup nuts or raisins, optional
Mix together ingredients. Drop by spoonful on cookie
sheet. Bake at 350 until done. If desired, fill cookies with the
following.
Filling:
2 egg whites, stiffly beaten
2 teaspoons vanilla
4 tablespoons milk
4 tablespoons flour
2 cups confectioners’ sugar
Beat together egg whites, vanilla, milk, flour, sugar, and
add the following:
2 cups confectioners' sugar
1 cup shortening or butter
3 eggs
Beat on high speed for 5 minutes. Beat in
1 cup sugar
Stir in the following:
% cup pumpkin, cooked
1 teaspoon lemon juice
Vt cup flour
2 teaspoons cinnamon
Vi teaspoon salt
1 teaspoon baking powder
1 teaspoon ginger
Spread in a greased and floured jelly roll pan. Bake at 375
degrees for 13 minutes. Remove from the oven and turn on a
towel sprinkled with confectioners’ sugar. Roll and chill. Fill
and roll.
Filling:
1 cup confectioners' sugar
4 tablespoons butter
'A teaspoon vanilla
6 ounces cream cheese
Combine filling ingredients and mix well. Add 1 teaspoon
milk if filling is too stiff.
ANSWER Mrs. Bertram Hamer, Valley View, wanted
a recipe for caramel custard pie. Thanks to Lucy Martin, Nar
von, for sending a recipe.
Caramel Custard Pie
1 cup brown sugar
1 cup granulated sugar
Vi cup butter
Vi cup cream or milk
2 quarts milk
2 eggs
2Vi tablespoons cornstarch
3 tablespoons flour
1 teaspoon salt
1 teaspoon vanilla
Brown the sugar, butter, and cream over medium heat, stir
ring constantly. Take off heat. Add pinch of baking soda and
milk. Beat eggs, add flour and salt. Add cornstarch mixed with
water and add to milk before it gets hot.
Stir constantly to prevent mixture from burning fast at bot
tom. Pour mixture into 2 large or 3 small baked pie shells.
ANSWER Marilyn Baumert, Herndon, wanted a recipe
for thick, chewy, chocolate chip cookies. Thanks to Anna
Joyce Martin, East Earl, for sending a recipe.
1 cup butter **
2 eggs
2 cups brown sugar
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla
2% cups flour
Mix together ingredients. Stir in:
3 cups oats
Reserve half of the batter; spread the other half in a
9x13-inch pan. Combine:
12 ounces chocolate chips
2 tablespoons butter
1 can condensed milk
'A teaspoon salt
2 teaspoons vanilla
Spread chocolate mixture on bottom batter. Top with
remaining batter. Bake at 350 degrees for 25 to 30 minutes.
Pumpkin Cookies
Pumpkin Roil
Gooey Chewy Bar
Pork
(Continued from Pago B 6)
BARBECUED PORK CHOPS
6 pork chops
1 can cream of chicken soup
1 small onion
3 tablespoons ketchup
2 teaspoons Worcestershire
sauce
Brown pork chops in skillet
Sprinkle with salt and pepper.
Place pork chops in baking dish.
Mix remaining ingredients in skil
let Pour barbecue sauce over pork
chops. Cover and bake at 350
degrees for l'/a hours.
PORK CHOPS
6 pork chops
1 onion, chopped
'A teaspoon dry mustard
1 tablespoon flour
'A cup water
'A cup ketchup
'A teaspoon cloves
2 tablespoons brown sugar
Salt and pepper
Place pork chops in baking dish,
cover with onions. Make sauce of
remaining ingredients and pour
over chops. Bake at 3SO degrees
for 1 hour.
Mae Risser
Elizabethtown
EASY PORK BARBECUE
1 medium-size onion, chopped
1 clove garlic, minced
2 tablespoons butter
V* cup water
VS cup Open Pit
'A cup ketchup
1 tablespoon brown sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire
sauce
1 teaspoon dry mustard
'A teaspoon salt
VS teaspoon hot pepper sauce
3-3 VS -pounds pork roast
Toasted hamburger rolls
Cook onion and garlic in butter
in medium size saucepan until ten
der. Add water, catsup, brown
sugar, vinegar, Worcestershire
sauce, dry mustard, salt and pepper
sauce. Place pork roast in oven
cooking bag and roast in cooking
bag. Pour sauce over roast in cook
ing bag. Tie bag closed. Pierce sev
eral holes in top of bag near closed
portion. Roast at 350 degrees for 2
to 2VS hours until well done. Cool
in bag until lukewarm. Pour juices
into bowl and spoon off fat Shred
meat using two forks; place in skil
let or saucepan. Add juices and
simmer, covered, until juice is
almost absorbed. Serve over rolls.
Serves 8.
Anne White
Erwinna
BARBECUE-STYLE RIBS
2'/i -3 pounds pork country
style ribs
1 cup chopped onion
1 clove garlic, minced
1 tablespoon cooking oil
8-ounce can tomato sauce
V* cup packed brown sugar
3 tablespoons lemon juice
2 tablespoons Worcestershire
sauce
1 tablespoon prepared mustard
Place ribs, bone side down, on a
rack in a shallow roasting pan.
Bake in a 350 degree oven for I
hour. Drain.
Meanwhile cook onion and garl
' ic in hot oil until tender. Stir in
tomato sauce, brpwn sugar, lemon
juice, Worcestershire sauce, mus
tard. 'A cup water and 'A teaspoon
pepper. Simmer 15 minutes, stir
ring occasionally. Spoon sauce
over ribs. Bake ribs, covered, 30 to
60 minutes or until well done,
spooning sauce over ribs
occasionally.
(Turn to Pago B 14)
Edna Picket
Felton
Tina Forry
Quentin