Fsrwlnß, Ssturdsy, November 13,1993 BKsncsstar K you art looking for a rtclpt but can’t find it, aand your rtclpt rtquttt to Lou Ann Good, Cook’s Qutstion Corner, In cart of Lancaster Farming, P.O. Box 609, Eph rata, PA 17522. There’s no need to send a BASE. If we re* celve 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 tor mailing. 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. QUESTION Brenda Bradish, Latrobe, would like a coo kie recipe for peanut butter logs. The inside of the cookie tastes tike Zagnut candy bars and is rolled in either nuts or coconut. QUESTION—Louise Graybeal, Renick, W.Va., would like recipes for low-fat sauces, vegetables, noodles, and lean meats —but not for seafood. She writes that she had gallons of cod liver oil as a child (long before the nice little pills that kids eat now) so therefore she doesn't like fish. She doesn't like apple butter either since she had to take a spoonful of apple butter with a spoonful of the cod liver oil. QUESTION Carole Nace, Mifflintown, would like a recipe for chocolate trifle. QUESTION—Joann Fritz, Ickesburg, would like a recipe for sweet and sour salad dressing. QUESTION Carla Harman, Nescopeck, would like recipes using chestnuts, especially for chestnut stuffing, and what is the best way to remove the shells? QUESTION —A faithful reader from Seven Valleys would like a recipe for Spanish Rice. QUESTION —Barbara Abrell, Winchester, Va., would like a recipe for Amish Macaroni Salad. QUESTION Bette Lawrence, Honesdale, would like a recipe for pear jam or pear jelly that uses green tomatoes as an ingredient. QUESTION Effie Sanders, Gettysburg, would like a potato candy recipe. As she recalls a potato is cooked and mashed, confectioners’ sugar is added. The mixture is flat tened and spread with peanut butter and rolled up a like a jelly roil and sliced. ANSWER Rebecca Johnson, Millville, wanted a recipe for Amish Cinnamon Bread. Thanks to Linda Brandt, Ship pensburg, for sending the recipe. Amish Cinnamon Bread 1% cups starter dough (sour dough) 1 cup vegetable oil 1 cup sugar 2 cups flour 2 tablespoons cinnamon 1 teaspoon baking soda 1 teaspoon baking powder 4 eggs 1 box instant vanilla pudding mix 1 cup raisins, optional 1 cup nuts, optional Stir well. Pour into 2 greased and sugared pans or a bundt pan. Bake at 325 degrees for 1 hour. ANSWER Verna Howell, Schnecksville, requested a recipe for Carrot and Raisin Sauce. Thanks to Sherry Craner, Bridgeton, N.J., who sent the following recipe, without mea surements but which experienced cooks can be adapted to the amount needed. It is made similar to gravy. Carrot And Raisin Sauce Carrots, cut in desired shape Raisins (dark and light) Water to cover Brown sugar Corn starch and water mixture Cook carrots and raisins in \yater until tender. Add brown sugar to taste and bring to a boil Thicken with mixture made from corn starch and water. ANSWER—Lisa Zimmerman, Lancaster, wanted to know what she is doing wrong because her macaroni and cheese always gets curdly. Thanks to Sherry Craner, Bridgeton, N.J., who writes that sharp and Cheddar cheese separates and appears curdly; some people like it like that. If you do not, use a mild cheese such as American. When the Craner family vis its her stepmother in Chestertown, Md., she makes three dif ferent kids of macaroni and cheese —thick, thin, and curdley that way everyone is happy. ANSWER—A reader requested a recipe for a hard choco late chip cookie. Here is one that Alletta Schadler shared at the holiday workshop held by the Lebanon County Coopera tive Extension. It is crisp, hard, and delicious. Cook’s Question Comer Sensibly Delicious Chocolate Chip CooklM 3 cups all-purpose flour 114 teaspoons baking soda 1 teaspoon salt 114 cups packed dark brown sugar 14 cup granulated sugar 14 cup margarine, softened 1 teaspoon vanilla extract 2 egg whites 14 cup water 2 cups semi-sweet chocolate morsels 14 cup chopped nuts Preheat oven to 350 degrees. Combine flour, baking soda and salt in medium bowl. Cream brown sugar, granulated sugar, margarine, and vanilla in large mixer bowl. Beat in egg whites. Gradually beat In dry Ingredients alternately with water. Stir in morsels and nuts. Drop by rounded tablespoon onto lightly greased baking sheets. Bake for 10 to 12 minutes or until centers are set. Cool for 2 minutes. Remove to wire racks to cool completely. Makes about 5 dozen cookies. Each cookie contains 4 grams of fat versus 7 grams in traditional recipe. ANSWER—J. Haugh, Red Lion, wanted a recipe to make fresh apple cake made with a boxed cake mix. No one has sent a recipe, but here is an easy one that my family loves. Gingerbread Up-Slde Down Cake 2 large apples, sliced fine 2 tablespoons butter, melted % cupbrown sugar 1 regular box gingerbread cake mix Pour melted butter ln bottom of square cake pan. Arrange apple slices on top and sprinkle with brown sugar. Mix ginger bread according to package directions and pour mixture on top of apples. Bake according to package directions. When finished, cool 5 minutes. Turn upside down on platter and serve while warm. ANSWER Dorothy E. Miller, Bruceton Mills, W. Va., wanted a recipe for apple pie made with sour cream or cus tard. Thanks to Judith Zimmerman, Lebanon; Peg Koser, Lancaster; Alvema Martin, Wellsboro; Louise Graybeal, Renick, W.Va.; Martha Nolt, East Earl; and others that sent recipes. Streusel: 'A cup granulated sugar V* cup brown sugar Vi cup plus 2 tablespoons all-purpose flour 1 teaspoon cinnamon 1 teaspoon grated nutmeg Speck salt Vz cup butter, cold 'A cup coarsely chopped English walnuts 4 cups baking apples, sliced 1 unbaked 10-inch pie shell 1 cup granulated sugar 3 tablespoons flour Vi teaspoon ground cinnamon 1 egg 1 cup heavy whipping cream 1 teaspoon vanilla In a food processor, mix together sugars, flour, cinnamon, nutmeg and salt. Add butter and process until mixture is crumbly. It should have a dry look to it. Don’t over process. Add nuts; set aside. Preheat oven to 350 degrees. Peel, core, and thinly slice apples. Place apples in pie shell. In a small bowl, mix the sugar, flour and cinnamon. Beat the egg in a medium bowl and add cream and vanilla. Add sugar mixture to the egg mix ture and blend. Pour over apples. Bake for 1 hour in the lower rack of oven. After 20 minutes, sprinkle streusel over the top and continue baking approximately 40 minutes longer or until top puffs and is golden brown. Pie is thick and, rich. Serves 10-12 people. Apple Cream Pie Crust for 2 8-inch pies 1 stick butter, softened 3 cups vanilla wafer crumbs 1 teaspoon cinnamon % cup sugar Stir until well blended. Press into pie pans, reserving 'A cup for topping. Filling: 14-ounce can sweetened condensed milk V* cup sour cream 3 ounces cream cheese Stir and add: '/«cup lemon Juice Mix well and spread evenly over crusts. Apple topping: 3 cups apple slices, peeled 1 tablespoon butter 1 tablespoon water Oook until tender. Remove from heat. 'A cup sugar 2 teaspoons cinnamon 1 cup water Stir together and add to apple mixture and cook until thick ened. Pour apple topping over cream filling. Sprinkle with reserved crumbs to which you add: 'A cup chopped nuts 1 teaspoon cinnamon 1 tablespoon sugar Bake at 350 degrees for 20 to 25 minutes or until set. Cool. Amish Apple Pie Honey (Continued from Pago M) SWEET AND SOUR SAUCE 1 cup unsweetened pineapple juice V* cup wine vinegar 1 tablespoon soy sauce 'A cup honey 'A cup catsup 2 tablespoons cornstarch 'A cup unsweetened pineapple juice In a small saucepan, combine 1 cup pineapple juice, vinegar, soy sauce, honey and catsup. Stir over moderate heat to simmering. Dis solve cornstarch in V* cup pineap ple juice. Add to sauce. Stir until clear. Fisher Honey Co. Lewistown HONEY WAFFLES 2 cups sifted all-purpose flour 3 teaspoons baking powder V* teaspoon salt 6 tablespoons melted butter 2 eggs, separated VA cups milk 1 tablespoon honey Sift together flour, baking pow der, and salt. Add melted butter to beaten egg yolks; add milk and honey. Pour into dry ingredients and mix quickly. Fold in stiffly beaten egg whites. Bake on hot waffle iron. Serves 6. Fisher Honey Co. Lewistown WHITE BAR-B-QUE SAUCE 6 tablespoons mayonnaise 3 tablespoons honey 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons lemon juice 3 tablespoons white wine vinegar Whisk ingredients together until smooth. Brush on chicken near the end of broiling or baking. HONEY BUTTER SPREAD 'A cup honey 'A pound butler Keep ingredients at room temp erature for several hours to soften. Mix together with electric mixer. Serve on toast, English muffins, waffles or biscuits. Try adding a dash of cinnamon or nutmeg to taste. Model Railroading HARRISBURG (Dauphin Co.) Visit the Troy Train Exhibit in the Fort Hunter Centennial Bam on Saturdays and Sundays throughout the holiday season. Beginning on November 27 the exhibit will be open on weekends through December 26 from 1 p.m. to 5 p.m., closed Christmas Day. Dr. Rarry Sherman, D.D.S. has graciously agreed to exhibit his 21 ft by 10 ft., O-scale train set, with sound effects, depicting life and scenery typical of central Pennsylvania. This exhibit, free to the public, is made possible by a grant from the architectural firm of Crabtree, Rohtbaugh and Associates.
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