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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 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 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 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 Mel Martin, Penn Van, N.Y., wants a recipe
for regular old-fashioned pretzels.
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.
QUESTION Mrs. Dixie Fix, Harrisonville, would like a
recipe for bananas in red syrup such as those served at the
Ponderosa dessert bar.
QUESTION Cindy Dohoda, Schellsburg, would like a
recipe foe a good rolled chocolate cookie to cut with cookie
cutters.
QUESTION Lois Martin, Waynesboro, would like a
recipe for stack cake that is similar to a fruitcake without nuts.
QUESTION A New York reader would like a recipe to
make venison sausage.
QUESTION Another non-cooking question comes from
Vicky Mitchell, 2275 Nickerson Ct. Fairbanks, AK
99709-6306. She desperately needs an instruction manual to
a Commodore sewing machine (model ZE 7932). She will pay
for photocopying and postage. Send your information directly
to Vicky, please.
QUESTION Mimi Stoltzfus, Lewisburg, would like a
recipe for honey-mustard pretzels such as those sold by
Snyders.
ANSWER A reader wanted to know the rationale for
needing to scald milk when a recipe says scald and cool.
Thanks to Amy Kresge, Loysville, who says that scalding milk
destroys an enzyme that inhibits the growth of yeast. Cooling
to 115 degrees or less insures that high temperatures will not
kill the yeast.
ANSWER A Chambersburg reader wanted recipes for
bread-making machines. Thanks to a Wellsboro reader for
sending several recipes.
1 teaspoon dry yeast (do not use rapid rise)
2 cups bread flour
1% teaspoon salt
1 tablespoon sugar
1 tablespoon dry skim milk
1 tablespoon sweet butter
1 medium egg plus 1 egg yolk
Warm water, see baking process point tor quantify
Put dry yeast in inner pot. Add all remaining ingredients
except water and eggs. Break egg in a one cup measuring
cup. Add the additional yolk. Fill cup to top with water.
Carefully pour mixture into bread oven and add 2 additional
tablespoons of warm water. Press select button for medium.
Press start.
Raisin Bread
I'/: teaspoons dry yeast (not rapid rise)
2 cups plus 2 tablespoons bread flour
1 teaspoon salt
1 tablespoon sugar
1/i teaspoon cinnamon
1 tablespoon dry milk
1 tablespoon shortening or sweet butter
1 cup less 1 tablespoon warm water
Vi cup raisins
Put dry yeast in inner pot. Add remaining ingredients
except water and raisins. Carefully pour in warm water. Press
select button for medium. Press start button. The electronic
beeper sounds 10 times for five minutes before the secondary
kneading is finished; at this signal, add raisins.
Egg Broad
Challah
Irish Raisin Bread
1 '/* teaspoons dry yeast, not rapid rise
2 cups bread flour
2 tablespoons sugar
'A teaspoon salt
2 tablespoons butter
1 medium egg
'A cup warm water
'A cup warm milk
Vs cup raisins
Put dry yeast in inner pot. Add remaining ingredients
except water, milk, and raisins. Carefully pour in warm water
and milk. Press select button for medium. Press start button.
Add raisins when electronic beeper sounds.
White Bread
I'A teaspoons dry yeast, not rapid rise
2 cups plus 2 tablespoons bread flour
1 teaspoon salt
1 tablespoon sugar
1 tablespoon dry skim milk
1 tablespoon shortening or butter
1 cup less 1 tablespoon warm water
Put dry yeast in inner pot. Add remaining ingredients
except water. Carefully pour in warm water. Press select but
ton for medium. Press start button. For whole wheat bread,
use the same procedure only use 1 Vt cups bread flour and
Vi cup whole wheat flour.
ANSWER Yes, Jerry Myer, the Raisin Puff Cookie
recipe that appeared in this section the first week in Decem
ber was your wife's recipe. Contributors, please make sure
your name and address appears on every page of recipes that
you submit; otherwise, the recipe sometimes becomes
detached from the name and address.
ANSWER Brenda Bradish, Latrobe, wanted a recipe for
peanut butter logs. Thanks to Diane Tomenchoh, Neshanic
Station, N.J., for sending a recipe.
Peanut Butter Logs
Makes two 12-inch logs
12-ounce package peanut butter flavored chips
14-ounce can sweetened condensed milk
1 cup miniature marshmallows
1 cup chopped peanuts
In heavy saucepan over low heat, melt chips with
sweetened condensed milk. Add marshmallows; stir until
melted. Remove from heat; cool 20 minutes.
Divide in half. Place each portion on a 20-inch piece of wax
paper. Shape each into 12-inch log. Roll in nuts, wrap tightly.
Chill 2 hours or until firm. Remove paper, cut into ’/«-inch
slices.
Microwave in a 2-quart glass measure. Microwave chips,
condensed milk, and marshmallows on full power for 4
minutes or until melted, stirring after 2 minutes. Let stand at
room temperature for 1 hour. Proceed as above.
ANSWER — Rosemary Matting, 176 Hayes Rd., Kersey,
PA 15846, wanted to know where she can get a catalogue to
order butchering equipment. A reader suggests she contact
Chop-Rite Two, Inc., 531 Old Skippack Rd., Harleysville, PA
19438, (215) 256-4620.
ANSWER Priscilla Qrube, Mohrsville, wanted a recipe
to sugar cure smoked ham and bacon. Thanks to Gloria Swei
gart, Manheim, for sending a recipe.
Sugar Cure Hams And Bacon
1 quart salt, not iodized
3 tablespoons pepper
'A pound dark brown sugar
1 ounce saltpeter
Mix ingredients thoroughly with hands in a large pan. Leave
rind on meat. Place some cure on plank and rub some on the
rind. Lay flat. Using a handful at a time, rub into top and sides
of meat so all meat is covered and the extra spread evenly
over the meat. Do this three times at two-week intervals. Hang
and wash off the cure and paint with liquid smoke or hang in
smokehouse.
Liquid smoke: pour into pan and using a VA -inch brush,
brush paint smoke all over the meat. Let hang 2 weeks,
repeat. (Must hang in a cool, dark place). Let hang two more
weeks to rest. Meat is ready to cut.
ANSWER —Maybelle Page, Oxford, wanted a recipe for a
good black walnut cake. Thanks to Gloria Sweigart, Man
heim, for sending one.
Black Walnut Cake
Ingredients should be room temperature. Sift together
214 cups sifted flour
1% cup granulated sugar
314 teaspoons baking powder
Add:
% cup shortening
% cup milk
1 teaspoon vanilla
Beat 2 minutes. Add:
5 egg yolks
14 cup milk
Beat 2 more minutes. Add:
1 cup finely chopped black walnuts
14 teaspoon walnut flavor
Pour into 2 greased and floured 9-inch pans. Bake at 350
degrees for about 30 minutes.
(Turn to Pago B 9)
Soups
(Continued from Pago B 6)
VEGETABLE SOUP
1 quart carrots, sliced or diced
1 quart onions
1 quart peas
1 quart celery, diced
Salt, to taste
l'/ipounds ground beef,
browned
Vi cup sugar
1 tablespoon chili powder
, 1 quart com
1 quart diced potatoes
1 quart soup beans
1 cup uncooked alphabet pasta
Soak beans overnight. Cook
potatoes, celery, and carrots until
almost soft. Mix together, add 4-S
quart tomato juice. Put into jars to
pressure can according to instruc
tions. Makes 7 to 10 quarts.
A Reading Reader
ASPARAGUS SOUP
1 bunch asparagus
'A cup butter
1 medium chopped onion
'A cup flour
2 cups milk
VA to 2 cups chicken broth
1 cup grated Cheddar cheese
Cut asparagus into small pieces.
Boil in a small amount of water.
Drain most of the liquid and set
asparagus aside.
Saute onion in butter until trans
parent. Stir in flour and cook S
minutes. Add milk slowly, conti
nually stirring. Stir in cheese and
blend until smooth. Slowly blend
chicken broth into sauce mixture,
add pieces of asparagus. Stir to
blend well. Add salt and pepper to
taste. Simmer about IS minutes.
Lois Matter
MiUersburg
TURTLE SOUP
1 turtle
1 chicken
2A quarts com
1 A quarts finely cubed potatoes
9 hard boiled eggs
Salt and pepper, to taste
To prepare turtle, chop head off
with an ax. Rinse the turtle in plen
ty of cold water immediately after
die head is removed or hang the
turtle, neck-down on a hook until
the blood stops flowing. Wash
carefully, then drop into a large
quantity of salted boiling water
and cook 10 minutes. Pour off
water and rinse in cold water.
Rub the skin off the neck and
legs with a coarse towel. With pin
cers, pull the nails from the claws.
Cover again with boiling water and
add 1 or 2 slices of onion and a
stalk of celery. Cover and simmer
4S minutes or until the legs yield
when tested between thumb and
forefinger. Let the turtle cool in the
cooking water, drain. Place on its
back, then use a sharp knife to cut
the body loose from the shell.
Remove the sac near the back of
the head. (This is the gall bladder
and will cause the meat to taste bit
ter if not removed). Also remove
the little sections known as sand
bags. The liver, heart, and eggs
may be cooked and used with the
meat.
For the soup: Cook the turtle and
chicken until soft. Pick meat off
the bone and cut fine. Grind skin,
heart, liver, and gizzard. Boil pota
toes in broth until soft and add
com, if canned. If com is fresh,
boil with the potatoes. Add meat.
My mother said this recipes
works very well. My husband
caught at least 6 snapping turtles in
our creek last summer. My mother
cooked the first one for him. Even
though it was delicious, he wasn’t
interested anymore aftercatching a
few more of those ugly duck
eaters!
Hazel Yoder