It*. 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 Sheryl Wolfe, Wellsboro, wants a peanut bread recipe made without yeast. QUESTION Brenda Bradish, Latrobe, would like a coo kie recipe for peanut butter logs. The inside of the cookie tastes like 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. QUESTION Carole Nace, Mifflintown, would like a recipe for chocolate trifle. QUESTION —Rose Futrell, Cape May, N.J. wants a recipe for pumpkin cheese cake that includes cognac. QUESTION Bette Lawrence, Honesdale, would like a recipe for pear jam or pear jelly that uses green tomatoes as an ingredient. QUESTION D. Shultz would like a recipe for Rivvel Cake, a cake made to dunk in coffee. QUESTION Samuel Musumeci, Woodstown, N.J., has a non-cooking question, which he hopes readers can answer. He would like to know where to purchase coal to use in an old forge. QUESTION Amy Snyder, Gettysburg, would like instructions for making candles using paraffin wax, Ivory snowflakes, and ice cubes. QUESTION Mrs. Michael Martin, Maugansville, Md., would like a tomato soup recipe similar to Campbell’s but using home canned tomatoes. QUESTION A Chambersburg reader would like recipes for bread-making machines. She has a Hitachi. She writes that the only way that she can get good bread is by using less water and extra flour. She's tried many recipes from different bread-making books. She finds that rapid-bake produces a much higher loaf. She cannot get a cinnamon-raisin bread to rise more than one-half no matter what she does. She would like any hints that can help in machine bread baking. QUESTION—A reader would like to know the rationale for needing to scald milk when a recipe says scald and cool. QUESTION —A Chambersburg reader would like a recipe for hard candy made with honey. QUESTION Mel Martin, Penn Van, N.Y., wants a recipe for regular old-fashioned pretzels. QUESTION—Jane Ferguson, Kirkwood, would like a coo kie recipe for an almond cookie dough that is wrapped about a Hershey Kiss and baked. QUESTION Pat Elligson, Millers, Md., would like a recipe for kinklings, a deep fried large raised type donut. She had some at the Frederick Co. Fair and would like the recipe. ANSWER—J. Waring Stinchcomb, Suitland, Md., wanted a recipe to make sweetened condensed milk. Thanks to Ruthe Mensch, Catawissa, and John Zimmerer, Fallsten, Md., for sending recipes. Sweetened Condensed Milk 1 cup dry milk powder % cup sugar 'A cup boiling water 3 tablespoons butter Pinch of salt, optional Combine all ingredients and blend until smooth. Use imme diately or refrigerate for about one week. Makes VA cups. ANSWER—Virginia Kalp, Stahlstown, wanted a recipe for walnuts in syrup topping. Thanks to Leora Pelet, Hollsopple, for sending a recipe. Walnut Ice Cream Topping 1/* cups corn syrup 1 cup maple syrup 'A cup water % cup sugar 1 cup walnut pieces Combine corn syrup, maple syrup, water, and sugar in a saucepan over medium heat. Bring to a boil, stirring occasion ally. Stir in nuts. Reduce heat and simmer syrup about 15 minutes or until thick. Allow to cool and refrigerate. Makes four 8-ounce jars of topping. Cook’s Question Comer (Continued from Pag* B 6) HOT SPICED EGGNOG VA cups dairy eggnog A cup milk 1 stick cinnamon A teaspoon ground cloves In saucepan, combine eggnog, milk, cinnamon, and cloves. Heat to simmering point, stirring occa sionally. Remove cinnamon stick. Top each serving with sweetened whipped cream and a dash of nutmeg. ANSWER Louise Graybeal, Renick, W.Va., wanted recipes for low-fat sauces, vegetables, noodles, and lean meats. I don’t thing that this recipe sound like a low-fat recipe, but it does combine vegetables and meat —a sure pleaser for many tastes. Thanks to Martha Martin, Mount Joy, for sending it. 3 pounds ground beef, browned 9 slices bacon, browned 1 onion 3 cups potatos 3 cups celery 3 cups carrots 3 cups peas 3 cups macaroni, cooked 2 cans cream of celery soup 1 pound Velveeta cheese 1 quart tomato juice Cook potoates, celery and carrots until soft. Partially cook macaroni. Layer ingredients in roasting pan in the following order: ground beef, bacon, all vegetables, onion, celery soup, and cheese. Pour tomato juice over everything. Bake VA hours at 350 degrees. ANSWER Barbara Abrell, Winchester, Va., wanted a recipe for Amish Macaroni Salad. Thanks to Suie Trimble, New Providence, and Martha Martin, Mt. Joy, for sending recipes. Macaroni Salad 1 pound macaroni or baby sea shells A cup celery, chopped 'A cup carrots, finely chopped V I cup onion, finely chopped 6 hard cooked eggs, sliced Paprika Cook macaroni as directed, drain and cool. Set aside. Add 1 hard-cooked egg Sitr together gently the cooked macaroni, celery, carrots, onion, and remaining egg. Dressing; 1 pint Miracle Whip '/« cup vinegar % cup sugar 2 tablespoons prepared mustard Blend together ingredients for dressing. Fold into macaroni salad. Garnish with hard cooked eggs and paprika. Amish Macaroni Salad Va pound macaroni 1 carrot 1 onion 4 hard boiled eggs ’/. cup vinegar VA tablespoons mustard Vi cup salad dressing % cup sugar Cook macaroni in salt water. Drain and rinse in cold water. Add other ingredients. Add chopped hard boiled eggs and the following: 1 carrot, grated 1 onion, chopped ANSWER Here’s a recipe sent in by Marian Butler, Wellsboro, for Dorothy E. Miller. She writes that this is her family's favorite apple pie recipe since it has no cinnamon flavor. Buttermilk Apple Pie 1 unbaked pie crust 1 egg 1 cup sugar 1 cup buttermilk 2 tablespoons flour 'A teaspoon butter 1 pound apples, sliced Fill unbaked pie shell with sliced apples. Whip together egg, sugar, buttermilk, flour, and butter with wire whip and pour over apples. Bake 30 minutes in 375 degree oven. Remove and sprinkle with topping. Topping: 'A cup light brown sugar 'A cup flour ’/* cup butter Cut together until crumbly. Reduce heat to 350 degrees and bake 15 minutes more. Better when cooled. Holiday Sippers APPLE FROST 1 gallon milk 1 quart cider VA quarts vanilla ice cream Cinnamon Nutmeg In a bowl, blend milk, apple cid er, and vanilla ice cream until frothy. Serve in a chilled punch bowl and add cinnamon and nut meg lo taste. Serves 30. Diane Myers Cumberland Co. Dairy Princess Wlgglers (Turn to Pag* B 9) MAUI MILK PUNCH I'A to 2 quarts vanilla ice cream, softened 3 cups chilled pineapple juice /i cup orange juice 3 teaspoons lemon juice 4 cups milk Beat softened ice cream in a large mixing bowl, gradually add fruit juices then milk. Beat until frothy. Pour into chilled bowl. Makes 3 quarts. Diane Myers Cumberland Co. Dairy Princess TOFFEE CRUNCH FLOAT Vanilla seltzer, chilled 1 large scoop vanilla ice cream with toffee 1 tablespoon prepared caramel ice cream topping Sweetened whipped cream Fill a tall glass two-thirds full with seltzer. Drop a scoop of ice cream into glass. Drizzle caramel sauce over ice cream. Top with whipped cream. Serve immediately. Am. Dairy Association CHOCOLATE LOVER’S FLOAT Chocolate cream soda, chilled 1 large scoop fudge ripple or chocolate ice cream Sweetened whipped cream Shaved chocolate Fill a tall glass two-thirds full with soda or seltzer. Drop a scoop of ice cream into glass. Top with whipped cream. Sprinkle with shaved chocolate. Serve immediately. ORANGE SMOOTHEE 6 ounces frozen orange juice concentrate 1 cup milk 1 cup water 'A cup sugar 'A teaspoon vanilla 10 ice cubes Place ail ingredients into a blen der. Cover and blend until smooth. Serve immediately. Jacy Clugston Manheim GRASSHOPPER 5 cups milk 8 scoops vanilla or mint choco late chip ice cream 2 teaspoons peppermint extract S drops green food coining Combine ingredients in blender until smooth. Top with whipped cream. Yields '/> gallon. IRISH COFFEE 2 cups milk 4 cups cold black coffee 4 scoops vanilla or coffee ice cream Blend ingredients together in blender, top with whipped cream. Mixture can also be served hot. Yields 'A gallon. PINA COLADA 3 cups milk VA cups ginger ale IA cups crushed pineapple 1 teaspoon coconut flavoring Combine ingredients in blender until frothy. Before serving, com bine ingredients with 'A cup crushed ice for each serving. Yields; 48 ounces. Diane Myers Cumberland Co. Dairy Princess GIMLET 4 cups milk 8 scoops lime sherbet 4 drops green food coloring Combine ingredients in blender until smooth. Yields 'A gallon. Pa. Dairy
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