88-Lancsstsr Farming, Saturday, March 19, 1994 If you are looking for a recipe but can’t find it, send youf 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 Bette Lawrence, Honesdale, would like a recipe for pear jam or pear jelly that uses green tomatoes as an ingredient. QUESTION Mimi Stoltzfus, Lewisburg, would like a recipe for honey-mustard pretzels such as those sold by Snyders. QUESTION Ruth Cantello, Somerset, N.J., would like a recipe for apple cider donuts like those served at Apple Cider Mills. QUESTION M. Sauder, Mohnton, asks if anyone has a recipe for the waffle cones served at ice cream stands? QUESTION Helen Kofran would like a recipe for Amish shredded roast beef salad. QUESTION A reader from Kutztown would like a recipe to make suet cakes for the birds. QUESTION A reader from Kutztown would like recipes using self-rising flour. QUESTION Vicky Mitchell, Fairbanks, Alaska, would like a recipe for extra sour rye bread with caraway seeds (not the dark rye made with molasses). QUESTION Beatrice Weight, Ouncannon, would like a recipe for oatmeal pie that tastes like those served at Yoder's in Mifflinburg. QUESTION Grace Ikeler, Bloomsburg, would like a recipe for stuffed shells QUESTION Grace Ikeler, Bloomsburg, would like a recipe for English walnut cake. QUESTION Lisa Miller, New Hope, wrote that she and her grandmother found a recipe that called for died apples. She wanted to know how to do it. This sounds like a typographical error to me. It probably should read diced or perhaps dried apples. However, if anyone heard of such a thing as died apples, send the information. QUESTION Kendra Hilt, Canisteo, N.Y., would like a recipe for sophapias, a flat dough that puffs when deep fried, much like elephant ears but smaller and much lighter. It is served with maple syrup for breakfast. QUESTION Fay Werner, Tevoli, N.Y., would like a rice pudding recipe like one that she lost. She remembers that the sugar and beaten eggs were combined and set aside while the milk was heated and the rice cooked about 15 minutes. Then the two mixtures are combined and simmer until thickened. QUESTION Gerri Rottkamp, West Hempstead, N.Y., would like a recipe to can sweet and sour red cabbage. QUESTION Gerri Rottkamp, West Hempstead. N.Y., asks why her canned crushed tomatoes and sauce are very acid tasting this year. What did she do wrong? QUESTION Dorothy Golembieski, Gettysburg, would like a recipe for pineapple jam made with fresh crushed pineapple and Kiefer pears. QUESTION Dorothy Golembieski, Gettysburg, would like a recipe for O Henry candy made with a fondant, rice cris py cereal, and a layer of chocolate on top. QUESTION —Amanda Lantz, Lititz, would like a recipe for lemon shoo-fly pie. QUESTION—M. Hart, Newton, N. J., wrote that she heard a program on TV where a Pennsylvania Dutch lady gave pie crust recipes for a hot water pie crust that used beaten egg whites and one cup boiling water. She said a Mack truck could drive over the crust and it would not hurt it. The other was a recipe for a pie crust in a pan. All the ingredients were put in the pie plate, mixed, patted into place, and baked. M. Hart missed the measurements. Do any of our readers have these recipes? QUESTION Julianne Medaglia, Birdsboro, would like a recipe for chewy granola bars. ANSWER—Jennifer Bake, Gillett, wanted a good peanut butter fudge recipe. Check page B 6, for several fudge recipes submitted by readers. ANSWER Mrs. Cyril Cassner, Newburg, wanted to know where to find original soda crackers. Thanks to Mrs. Robert Uhler Jr., Boyertown, who said The Vermont Country Store, P.O. Box 3000, Manchester Ctr., VT 05255*3000 sells Vermont Common Crackers, an all natural back-to-the baslcs snacking and cooking cracker made since 1826. Cook’s Question Comer Candy (Continued from Page B 6) WHITE NUT FUDGE 1 can canned milk 4 cups sugar i cup butter V* cup white com syrup 1 tablespoon vinegar Pinch salt 1 heaping tablespoon cornstarch 2 cups finely chopped nuts Mix together an ingredients except nuts. Cook mixture over low heat, stirring until mixture reaches soft ball stage. Remove from heat and add nuts. Beat by hand vigorously until ready to pour. Pour into greased platter or shallow pan and cut into 1-inch squares. When cool, makes about 5 pounds candy. Josephine Matenus Dallas PEANUT BUTTER FUDGE No Fail 2'A cups granulated sugar 2 tablespoons butter 1 cup canned milk Mix together sugar, butter, and milk and boil for 10 minutes, stir ring occasionally. Remove from heat and let set S minutes. Add: 1 cup crunchy or creamy peanut butter 1 cup marshmallows Stir until marshmallows and peanut butter are mixed thorough ly. Pour into buttered pan. Cool. Note: Do not use a generic brand of sugar because it is too fine to set. Sarah Clark Breezewood ANSWER—Ada Mothes, Renick, W.Va., wanted a recipe for Maryland Crab Soup with vegetables, broth, and a tomato base not milk. Thanks to Josephine Matenus, Dallas, for sending a recipe. Crab Soup 1 pound beef shin, bone in 3 quarts water 1 large onion, chopped 2 large stalks celery, chopped 1 pound can tomatoes 1 tablespoon salt % teaspoon black pepper ’/«teaspoon cayenne pepper 10-ounce package frozen mixed vegetables 1 pound crab meat 'A pound claw crab meat Combine beef shin, water, onion, celery, tomatoes, salt, pepper, and cayenne pepper and simmer, covered, until meat is tender, about 3 hours. Add remaining ingredients and sim mer, covered, until vegetables are done. Makes about 5 quarts soup. ANSWER—Janet Beckdel, Mill Hall, wanted to find ways to use lupine beans, which resemble lima beans with thicker skin. Thanks to Susan Rzucidlo, Landenberg, who writes that lupine beans can be dried and ground into flour and mixed with other flours to make pasta and bread. The beans are very high in protein, calcium, and fiber. They can also be soaked and eaten, pop the beans out their skins and use them in salads like a chick pea. ANSWER Lloyd Decker, New Fairfield, Ct., wanted a recipe for Penkelwurst, a northern Germany dish that is usual ly served with kale, smoked ham, and potatoes. Thanks to Rosemary Van DeWeert, Grenesco, N.Y., for sending a recipe. 2 pounds kale 6 to 8 medium-sized potatoes 1 pound metworst or ham slices Strip, wash, and cut up the kale very finely. Boil kale in a little boiling water with salt, for about 40 minutes. Add peeled and cut potatoes, sausage, and enough water to prevent burning. Boil for about 30 minutes. Remove sausage from pan; mash remainder. Serve with metworst. Making PEANUT BUTTER CUPS 1 cup melted butter 2'A cups graham cracker crumbs 1 cup peanut butter VA cups confectioners’ sugar 12-ounce package chocolate chips In a large saucepan, melt butter. Remove from heat Add graham cracker crumbs and mix. Add con fectioners’ sugar and peanut butter and mix until smooth. Place mixture in 9x11x2-inch ungreased pan. Melt chocolate chips in a double boiler and pom on top graham cracker mixture while hot. Refrigerate until cooled. Sarah Clark Breezewood CLARK BARS 'A cup water 1 cup white Karo syrup VA cups granulated sugar 18 ounces peanut butter Cook water. Karo, and sugar until it reaches 300 degrees. Pour over peanut butter that has been spread over a greased cookie sheet Stir thoroughly and quickly. Spread outon another greased coo kie sheet and cut immediately into bars. Cool and dip into chocolate. Marcia Wysocki Stoystown TRUFFLES 5 tablespoons unsalted butter 1 egg yolk A cup sifted confectioners’ sugar 3 squares semi-sweet chocolate, melted and cooled 1 teaspoon vanilla 'A cup finely chopped nuts or coconut Cream butter with egg yolk, gra dually add sugar, blending well. Stir in chocolate and vanilla. Chill until firm enough to handle. Shape into 1-inch balls. Roll in nuts. Store in refrigerator. Makes about 30. Penkelwurst ANISE CANDY 2 cups sugar 1 cup light com syrup 'A cup water /* cup red food coloring, optional 1 teaspoon oil of anise Combine sugar, com syrup, and water in 2-quart heavy saucepan. Stir well and cook over low heat, stirring until sugar dissolves. Continue cooking at a fairly low boil, without stirring, to the soft crack stage (280 degrees). If sugar crystals form on sides of pan, wipe them off. Code slowly during the last few minutes to avoid darken ing of candy syrup. Remove from heat; add food color and oil of anise, stirring no more then necessary to mix. Pour into an oiled 13x9x2-inch pan. Candy should be in a thin lay er. As it starts to cool, mark with knife in bite-size pieces. Keep sewing with knife until candy holds its shape. Cool completely; remove from pan and wipe any excess oil from block of candy. Break in pieces. Place in airtight container with waxed paper between layers and store in a cool place. Makes about 130 pieces or 114 pounds. Carol Koser Columbia NO-COOK EASTER EGGS * 14-ounce can sweetened con densed milk 2 pounds shredded coconut '/* cup butter, softened 2 teaspoons vanilla extract 7-ounce jar marshmallow creme Almonds Chocolate frosting Combine sweetened condensed milk, coconut, butter, vanilla, and marshmallow creme in bowl; mix well. Shape into egg shapes. Press 2 almonds into each egg. Chill in refrigerator overnight. Dip in melted chocolate coating. Yield: 12 to IS servings. -i Pa. State Grange Cookbook BUTTER CREAM EGGS l A ounce cream cheese 'A pound butter 3 pounds confectioners ’ sugar S sticks butter 3 pounds confectioners’ sugar 1 teaspoon vanilla VA cups coconut 1 pint marshmallow cream 'A teapsoon vanilla 8 ounces chocolate coating chips Mix cream cheese, 'A pound butter and 3 pounds sugar. Form egg shapes and let set until firm. Mix S sticks butter, 3 pounds sugar, vanilla, coconut, and marsh mallow cream. Dip eggs into mixture. Set eggs aside until firm. Melt chocolate coating chips and add vanilla. Dip eggs in mix ture and cool. BOSTON CREAM FUDGE 3 cups sugar V* cup light com syrup 'A cup cream 2 tablespoons cocoa 'A stick margarine 1 teaspoon vanilla Nuts, optional Cook sugar, syrup, cocoa, and cream; stir to keep from sticking. Cook to soft ball stage; remove from heat Add margarine and van illa; stir until margarine is melted. Beat until thick and creamy; pour into greased pan. Add nuts. Cool; cut into bars or squares. Note: Cocoa may be omitted or peanut butter may be substituted. Yield 12 bars. Ruth Ann Jenney Milan
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