88-Lancaster Farming, Saturday, May 7, 1994
.■/<' v
;A>« • <>/fl
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 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 Mrs. Robert Wagner, Bloomsburg, would
like a recipe for bean and barley soup, the variety that is brown
in color.
QUESTION—Mary Martin, Annville, would like a recipe for
Moravian pie.
QUESTION A Lititz reader is having trouble with hull
peas turning a dull green after freezing. They do not taste
good and she asks what she did wrong.
QUESTION Luci Lowe would like a coffee crumb cake
recipe that appeared in the Family Circle magazine around
1935-1940. She writes that it was considered a Depression
recipe and tasted delicious.
QUESTION Nancy Kring, Johnstown, would like a
recipe for Oriental muffins, a spicy muffin with a brown sugar
bottom.
QUESTION A Womelsdorf reader would like a recipe
with instructions on making yogurt in a crockpot.
QUESTION —Harriet Young, Long Island, N. Y., would like
a recipe for cucumber salad like that served at Bird-in-Hand
Restaurant.
QUESTION—Joy Shreck, Bunker Hill, W.V., is looking for
a recipe for peanut butter clusters, a no bake cookie with pea
nut butter, Karo syrup, and oats.
QUESTION Karen Yourga, Hermitage, would like a
recipe for salmon steaks. Should they be marinated?
QUESTION J. Medaglia, Birdsboro. would like recipes
for using dry meringue powder.
QUESTION Mary Winters, Elizabethtown, would like a
recipe for moist spice cake.
QUESTION —Send your mother's favorite recipe and sev
eral paragraphs about your mother to be included in the
Mother's Day feature. Your letter must be in the office by May
3 to be included.
QUESTION Sue and Bruce Pardo, Jarrettsville, Md.,
would like recipes for low-fat ice cream and low-fat frozen
yogurt to be made in an ice cream maker.
QUESTION Robin O’Brien, Reading, would like recipes
for mushrooms, especially mushrooms stuffed with
crabmeat.
QUESTION Linda Beiler would like to see recipes for
yeast fruit breads such as strawberry and apple.
QUESTION Lena Stoltzfus, Ronks, would like a recipe
for Long Johns.
ANSWER Marilyn Baumert, Herndon, wanted a recipe
for tapioca pudding made with large pearl tapioca. Thanks to
Sadie Stoltzfus, Kinzers, for sending a recipe.
Pearl Tapioca Pudding
2 tablespoons pearl tapioca
2 cups milk
1 egg
Vi cup sugar
Dash salt
1 teaspoon vanilla
Heat milk and tapioca slowly in heavy saucepan. Boil 5 to
10 minutes. Beat egg and sugar, add a little hot milk to egg
mixture then pour into tapioca, stirring constantly, bring it to a
boil. Add vanilla. Stir occasionally as it cools to make a good
creamy pudding.
ANSWER Marilyn Baumert, Herndon, wanted a recipe
for chicken corn soup that tastes like that served at Bird-In-
Hand Restaurant. Thanks to Sadie Stoltzfus, Kinzers, for
sending a recipe.
Chicken Corn Soup
1 chicken (about 5 cups meat)
4 quarts water
1 onion, chopped
A cup chopped celery
2'A cups fresh or frozen corn
Salt and pepper to taste
Cook chicken slowly until it is tender in the 4 quarts water
with seasoning. Remove chicken and strain broth through a
fine sieve. Take meat from bones and cut in bite-sized pieces.
Set aside. Add corn to broth and bring to a boil. Add chopped
celery and onion and cook 5 minutes. (Optional, may also add
noodles and cook with the celery and onion). Add chicken,
simmer covered 5 minutes. Serves 10.
Cook’s
Question
Corner
ANSWER—Joy ShrecK, Bunker Hill, W.V.. wanted a good
recipe for pizza crust. Thanks to Sadie Stoltzfus, Kinzers, for
sending a recipe.
Pizza Dough
1 package dry yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
• 2 tablespoons oil
2'A cups flour (some whole wheat may be used)
Dissolve yeast in warm water, stir in remaining ingredients.
Beat about 20-30 strokes until it rolls in a ball. Let set 5
minutes. Spread with fingers on pan and spread sauce and
cheese on top. Bake at 400 degrees for 20 minutes.
ANSWER Thanks to Cathy Gro, Mifflin County Dairy
princess, for sending a dressing recipe in response to a previ
ous request
2 cups cottage cheese
V* cup apricot jam
2 teaspoons lemon juice
'A teaspoon grated lemon rind
Place cottage cheese, jam, lemon juice, and rind in blender
or food processor. Blend or process until fairly smooth. Trans
fer to small bowl. Cover and chill. Serve as a dressing for fruit
salads.
ANSWER Thanks to Bunny Bankert, York Springs, for
sending a dipping mustard recipe that was requested.
Bunny’s Mustard
V» cup water
% cup dry mustard
'/* teaspoon ground turmeric
In a saucepan, combine:
6 tablespoons cornstarch
1 cup sugar
% cup vinegar
1% cups water
% teaspoon salt
Cook until thick and bubbly for 2 minutes. Blend mustard
mixture into hot vinegar mixture until it boils. Add 3 table
spoons butter and stir until butter melts. Remove from heat.
Makes 3Vi cups.
Note: If the mustard is too thick for dipping, thin with cold
water.
ANSWER Thanks to Sue Pardo, Jarrettsville, Md., for
sending recipes for dressings.
Salad Vinegars
2 cups white vinegar
2 tablespoons sugar
% cup raspberries or blackberries.
Place all ingredients in microwave safe container. Heat 3-5
minutes. Cool to room temperature. Store in glass bottle or
jar.
2 cups white vinegar
2 tablespoons sugar
2 tablespoons oregano, dried or 2 pieces fresh
2 cloves garlic
Place all ingredients in microwave-safe container. Heat 3
to 5 minutes. Cool to room temperature. Store in glass bottles
or jars.
ANSWER Thanks to Mrs. Harold Oilier, Hagerstown,
Md., who sent a recipe in response to the request by Mary
Winters, Elizabethtown.
Crlsco White Cake
2'A cups flour
1% cups sugar
V* cup milk
% cup shortening
1 teaspoon salt
4V4 teaspoons baking powder
Mix 2 minutes then add as follows;
'/: cup milk
5 egg whites
1 teaspoon vanilla
Mix another 2 minutes.
Bake at 350 degrees for 30 minutes in a 9x13-inch pan or
9-inch round pan.
ANSWER —Thanks to Frederick Dropko, Thurmond, Md.,
for sending a recipe requested by Ada Mothes, Renick, W.V.
Seafood Crab Soup
1 pound claw crab meat
1 quart water
114 pints tomatoes
14 cup diced celery
14 cup butter
3 or 4 diced potatoes
Salt and pepper to taste
2 tablespoons sugar
1 package frozen lima beans
1 package frozen corn
2 bouillon cubes
Into kettle, put butter, crab meat, water, tomatoes, and cel
ery. Let cook about 30 minutes. Add potatoes. Cook 10
minutes, add salt, pepper, sugar, lima beans, and corn. Cook
about 15 minutes and then add two bouillon cubes. Cook
again for 15 minutes.
Apricot Dressing
Herb Vinegar
Italian Style
Mama
(Continued from Pago B 6)
CHOCOLATE COOKIES
Vi cup butter
1 tablespoon shortening
'/> cup granulated sugar
Vi cup brown sugar
54 teaspoon salt
1 egg
2 ounces melted chocolate
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon cinnamon
2'A cups flour
Combine, ingredients. Chill
dough. Roll thin. Cut out shapes.
Bake at 350 degrees for 8 to 10
minutes.
This recipe was handed down
from my grandmother from her
mother and then to my mother and
to me. I am 68 years young so the
recipe must be close to 100 years
old. It is a very good tasty choco
late cookie.
Bernice Haas
Emmaus
COCONUT CREAM PIE
1 cup coconut
1 quart milk
2 large eggs
1 cup sugar
Pinch salt
2 heaping teaspoons cornstarch
1 tablespoon butter
'/* teaspoon vanilla
10-inch pie shell, baked
Separate eggs, saving whites for
meringue. Beat yolks into 3 cups
milk, adding sugar and salt. Heat in
double boiler, mix cornstarch and
remaining milk and blend with
first milk mixture. Add butter. Stir
until this mixture thickens and
sticks to spoon. Remove from heat
and add vanilla. Pour half of cream
filling into pie shell and sprinkle
with coconut, add remaining fill
ing and sprinkle with additional
coconut Whip up egg whites and
cover pie with meringue. Sprinkle
remaining coconut over pie lop.
Place in 350 degree oven until
merinuge and coconut are
browned.
This was my mother's recipe.
Josephine Matenus
Dallas
CHOCOLATE RAISIN
COOKIES
1 cup butter, melted
2 cups brown sugar
2 eggs
1 cup sour milk
2 tablespoons vanilla
3 cups flour
’/ cup cocoa
1 teaspoon baking soda
3 cups raisin
Mix together ingredients. Drop
by teaspoonful on cookie sheet.
Bake at 350 degrees until done.
Frost with vanilla icing.
My mother got this recipe from
her mother. This was our favorite
cookie and I made them many
times while a teenager on our farm
in Denver.
Mrs. Leon Musser
Manheim
MOTHER’S MONTGOMERY
PIE
1 cup sugar
1 cup dark molasses
1 teaspoon vanilla
1 pint cold water
1 tablespoon flour
Mix together. Pour into 2
unbaked pie shells. Top part:
VA cups sugar
Vi cup shortening
1 egg
1 cup sour milk
1 teaspoon baking soda
2 cups flour
Mix and drop on lop of first part
with a tablespoon. Bake in 350
degree oven until set and nicely
browned.
Laura McKinney
West Grove