88-lincaster Firming, Saturday, May 14, 1994
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 Fanning, 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 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 —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 Narcy Kring, Johnstown, would like a
recipe for Oriental muffins, a spicy muffin with a brown sugar
bottom.
QUESTION Harriet Young, Long Island, N.Y., would like
a recipe for cucumber salad like that served at Bird-in-Hand
Restaurant.
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 Sue and Bruce Pardo, Jarrettsville, Md.,
would like recipes for low-fat ice cream and low-fat frpzen
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 Seller 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.
QUESTION L. Weaver, Ephrata, would like a recipe for
tomato sauce (similar to Hunt’s) to can.
QUESTION Shirley Hoover, Indiana, would like to know
why when she bakes cream pies', the pie crust gets soggy and
filling turns watery.
QUESTION Shirley Hoover, Indiana, would like Jell-0
salad recipes.
QUESTION Rebecca Helm would like to find a recipe for
soft tortilla shells made with cornmeal and whole-wheat flour.
QUESTION A reader from Morgantown would like a
recipe for spaghetti sauce that tastes like the Ragu brand.
QUESTION Carol Spatz, Harrisburg, is looking for a
recipe called either pumpkin spread or pumpkin butter, which
is similar to apple butter.
QUESTION R. Wenger, Dayton, Va., wants some
cheese ball recipes.
ANSWER Joy Shreck, Bunker Hill, W.Va., was looking
for a recipe for peanut butter clusters, a no bake cookie with
peanut butter, Karo syrup, and oats. Thanks to Martha Martin
for sending a recipe that calls for sugar instead of Karo.
2 cups sugar
V 4 pound butter
6 teaspoons cocoa
'A cup milk
% cup peanut butter
3 cups oatmeal
1 teaspoon vanilla
Mix together sugar, butter, cocoa, and milk in a saucepan.
Bring to a boil. Add other ingredients and mix well. Line a coo
kie sheet with waxed paper. Drop batter by teaspoonful or
tablespoonful on the waxed paper. Place in freezer until ready
to serve.
ANSWER A Womelsdorf reader wanted a recipe with
instructions on making yogurt in a crockpot. Thanks to an
anonymous reader for sending in a recipe.
Yougurt
Can be halved
Turn crockpot on low. In a saucepan, heat the following to
190 degrees.
4 quarts milk
1 cup powdered milk
4 packages Knox gelatin
Put pan of of milk'-in cold water in sink until it cools to
110-120 degrees. Add one cup of active culture plain yogurt.
Stir and pour into crockpot. Do not disturb for 4 hours. When 4
hours are up, distribute into smaller containers and refrig
erate. May add vanilla, sugar, and fruits to taste.
Cook’s
Question
Corner
Peanut Butter Oatles
‘Berry’ Excellent Recipes
(Continued from Page B 6)
STRAWBERRY
PRETZEL SALAP
2 2 A cups crushed pretzel sticks
V* cup butter, melted
3 tablespoons sugar
8 ounces cream cheese, softened
1 cup sugar
2 cups whipped topping
6 ounces pineapple juice
6 ounces strawberry gelatin
3 cups frozen strawberries, par
tially thawed
Mix together pretzel crumbs,
butter, and sugar. Pat Vj of mixture
into 9x 13-inch baking dish. Place
remaining crumbs in separate pan
and bake both pans at 350 degrees
for 10 minutes. Cool. Blend
together cream cheese and sugar.
Fold in whipped topping. Spread
over crust and chill. Add water to
pineapple juice to make 3 cups and
heat to boiling. Add gelatin and stir
until dissolved. Add strawberries,
mixing well. Chill until just begin
ning to gel. Pour over cream
ANSWER Mary Winters, Elizabethtown, wanted a
recipe for moist spice cake. Thanks to Vera Kurtz, Stevens,
for sending a recipe.
Cream together
'A cup shortening
2 cups brown sugar
2 eggs
Sift together:
2% cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
Add alternately with dry ingredients and creamed mixture
1 cup sour milk
Beat well. Pour into 13x9-inch pan or 2 9-inch layers. Bake
at 350 degrees. Makes high cupcakes. Good with peanut but
ter frosting.
ANSWER Mrs. Robert Wagner, Bloomsburg, wanted a
recipe for bean and barley soup, the variety that is brown in
color. Thanks to R. Wenger,_Dayton L Va., for sending one.
Beef And Barley Soup
1 package of cube stew
2 quarts water
’/« teaspoon pepper
I'A tablespoons salt
% cup barley
% cup onion
2 cups tomatoes
2 tablespoons fat
2 tablespoons parsley
1 cup cubed carrots
'A cup celery
1 cup peas
Cube meat and brown in fat. Place meat, water, parsley,
and seasonings in kettle. Cook slowly for one hour. Add bar
ley, cook one more hour, skim off fat. Add carrots, onions, cel
ery, and tomatoes. Cook 45 minutes. Add peas, continue
cooking 15 minutes.
ANSWER Joy Shreck, Bunker Hill, W.Va., wanted a good
recipe for pizza crust. Thanks to Cecilia Zuck, Beaver
Springs: Sylvia Zook, Quarryville; Josephine Matenus, Dal
las, and others for sending recipes.
Good Pizza Crust
1 package dry yeast
1 cup warm water
3 tablespoons cooking oil
3 cups sifted flour
1 teaspoon salt
Add yeast to warm water. Let stand a few minutes. Stir to
dissolve. Add remaining ingredients and stir vigorously.
Knead until smooth. Cover and let set 20 mintues. Divide
dough into 2 equal portions or just one for a thick crust if you
prefer. Roll out, brush with cooking oil. Top with your favorite
topping. Bake at 425 degrees until finished.
Pizza Crust
1 package yeast in 1 cup warm water
V/z teaspoon salt
1 teaspoon sugar
Stir until yeast is dissolved. Add
3 cups bread flour
Vi cup salad oil
Roll out thin on cookie sheet.
cheese mixture. Chill 4 hours.
Sprinkle reserved crumbs over top.
Serve same day or following
day because pretzels get soggy
after second day.
A Quarryville Reader
STRAWBERRY PIE
1 cup sugar
1 cup water
3 cups strawberries
1 baked pie shell
214 tablespoons strawberry Jell-
O
2'A tablespoons cornstarch
'A teaspoon vanilla
Pinch salt
Mix together sugar, salt, and
cornstarch. Add water, cook until
thickened.' Add Jell-O, stir until
dissolved. Add vanilla. Fold in
berries and spoon into baked pie
shell. Chill. Serve with whipped
cream topping.
Spice Cake
STRAWBERRY CAKE
1 package strawberry gelatin
3 tablespoons flour
1 yellow cake mix
1 cup vegetable oil
'A cup water
4 eggs
1 cup chopped nuts
1 teaspoon almond flavoring
'A box frozen strawberries,
thawed and drained
Cake: Mix gelatin and flour.
Add remaining ingredients. Pour
into two greased and floured
9-inch cake pans or 13x9x2-inch
pan.
Bake in preheated oven for 3SO
degrees for 25 to 30 minutes or
until cake tests done. Cool then,
frost.
Frosting:
'/ butter, softened
1 box confectioners’ sugar,
sifted
A box strawberry, thawed and
drained
Sarah Clark
Breezewood
Cream butter, add confection
ers’ sugar and enough strawberries
for proper frosting consistency.
Sarah Clark
Breezewood
2 cups milk
2 cups strawberries
3 tablespoons confectioners’
sugar
1 teaspoon vanilla extract
In a plastic or ice cube tray,
freeze milk until almost solid.
Turn into blender container. Add
remaining ingredients. Blend until
smooth and frothy. Serves 2.
Quarryville Reader
FROSTY STRAWBERRY
Crumbs:
lAcups flour
A cup brown sugar
'A cup butter
Vi cup chopped walnuts
Mix flour, sugar, and butter until
crumbly. Stir in walnuts. Spread in
9x13-inch baking dish. Bake at
325 degrees about 25 minutes, stir
ring constantly until lightly
browned. Sprinkle % of crumbs in
bottom of 9x13-inch dish. Reserve
remainder.
Strawberry Mixture;
2*Wge egg whites
1 cup sugar
2 cups fresh or frozen
strawberries
1 tablespoon lemon juice
1 cup whipping cream, whipped
or 2 cups whipped topping
Combine all ingredients except
cream in large mixing bowl. Beat
at highest speed for 10 minutes.
Fold in cream,. Pour over crumbs in
dish. Top with reserved crumbs.
Freeze.
Mix according to directions;
1 yellow cake mix
Bake in 2 tiarra pans. Cool and
turn cut on 2 plates. Mix together
until smooth:
8 ounces cream cheese
1 small carton whipped topping
Frost the cakes with the cream
cheese mixture.
Topping:
2 tablespoons cornstarch
Vi cup sugar
Vi cup orange juice
Vi cup water
2 tablespoons lemon juice
Cook until thick, stirring, add 1
tablespoon strawberry JeU-O for
coloring. Mix in 1 quart strawber
ries when cooled. Spread on top of
cakes. Refrigerate.
FRUIT SLUSH
SQUARES
Quarryville Reader
STRAWBERRY
SHORTCAKE
Nancy Kring
Johnstown
r