88-Lancaster Farming, Saturday, June 18, 1994
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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 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 Helen Kofran would like a recipe for Amish
shredded roast beef salad
QUESTION Mary Martin, Annville, would like a recipe for
Moravian pie
QUESTION Nancy Knng, Johnstown, would like a
recipe for Oriental muffins, a spicy muffin with a brown sugar
bottom
QUESTION L Weaver, Ephrata, would like a recipe for
tomato sauce (similar to Hunt’s) to can.
QUESTION Ann Lincoln, Genesee, lost her Insterella
Mozzarella Cheese recipe that she made from her sweet
Jersey milk. Does anyone have the recipe?
QUESTION—Mrs. Donald Hill, Apalachin, N.Y., would like
recipes for strawberry-rhubarb French toast, rhubarb bar
beque shortnbs, and raspberry rhubarb mousse such as that
served at Klmg House Restaurant at Kitchen Kettle Village.
QUESTION Jannelle Jonrs, Volga, W.V., would like a
recipe for elderberry pie that is not watery.
QUESTION N.E.K. of Lebanon would like a recipe for
both strawberry and apricot jellies that are made with fruit and
sugar but no thickeners.
QUESTION —A York County reader would like a recipe for
poultry stuffing made from crackers instead of bread.
QUESTION —Joanne Oilier, Dillsburg, would like a candy
roll recipe called Chacona Candy Roll. Her mother made it at
Christmas. Joanne remembers that her mother cooked a mix
ture of brown sugar, dates, and nuts, formed into a roll,
wrapped in a cloth, and refrigerated before slicing—so good!
QUESTION Shirley A. Womer, Hiddleburg, would like a
salsa recipe to can in small jelly jars for Christmas gifts.
QUESTION—Sanda Sanger, Lebanon, wants a recipe for
chicken pot pie that uses potatoes has an ingredient.
QUESTION Sandra Sanger, Lebanon, wants a recipe
for glaze to serve on a ham slice.
QUESTION Denise Fletcher, Trumansburg, N.Y., would
like a recipe for Kentucky Derby Pie.
QUESTION L. Rapp, Easton, wants a recipe for Mont
gomery Pie with a lemon bottom not molasses.
QUESTION —L. Rapp, Easton, wants a recipe to can Hun
garian wax peppers.
QUESTION Crystal Brant, Red Hill, needs a recipe to
freeze homemade coleslaw. May any type of coleslaw be fro
zen or does it need to be a particular recipe?
QUESTION Beulah Beitzel, York, wants a recipe for vin
egar pie It looks similar to a lemon meringue without the mer
ingue and is baked in the oven in an unbaked pie shell. It may
be a southern recipe.
QUESTION Dorothy Wilson. Middletown, Del., would
like a recipe »or peanut butter pie.
QUESTION Sarah Clark, Breezewood, would like a
recipe to make brownies from cake mixes.
ANSWER Elfneda Sames, Coopersburg, wanted a
recipe for rhubarb cake. Thanks to a reader for sending two.
1 'A cups brown sugar, packed
'A cup shortening
1 cup sour milk or buttermilk
1 egg
2 cups flour
2 cups diced rhubarb
'A cup sugar
1 teaspoon baking soda
'A teaspoon salt
2 teaspoons cinnamon
Cream brown sugar and shortening. Add egg. Sift together
flour, salt, and baking soda. Mix small amounts of flour mix
ture and add milk to egg mixture. Fold in diced rhubarb. Pour
into greased 9x13-inch pan. Mix sugar and cinnamon.
Sprinkle on top of cake batter. Bake 350 degrees for 35 to 40
minutes. Serve with whipped cream or ice cream.
Rhubarb Upside Down Cake
5 cups rhubarb
1 cup sugar
3 ounce package strawberry Jell-0
3 cups miniature marshmallows
18-ounce package yellow cake mix
Cut rhubarb into A -inch slices and place in greased
9x13-mch pan. Sprinkle gelatin and sugar over rhubarb
Cook’s
Question
Comer
Rhubarb Cake
Place marshmallows over mixture
Prepare cake mix as directed on box. Pour over rhubarb
mixture. Bake at 350 degrees for 40 to 60 minutes.
Remove from oven and turn upside down on serving tray or
cookie sheet. Serve with whipped cream.
ANSWER Christine Martin, New Bethlehem, wanted a
recipe for vegetable pizza dough made from scratch instead
of using refrigerated crescent rolls for the base. Thanks to
Mary Ann Smucker, Reedsville, and R. Wenger, Dayton, Va.,
for sending recipes
Vegetable Pizza Dough
'A cup butter
1 cup flour
1 cup water
4 eggs
In saucepan, bring water and butter to a boil. Add flour all at
once and stir rapidly until mixture forms a ball. Remove from
heat and cool. Beat in eggs, one at a time, beating well after
each addition. Spread on ungreased 10x15-inch cookie
sheet. Bake at 400 degrees for 30 minutes. Cool.
Vegetable Pizza Dough
'A cup milk, scald and let cool
'A cup margarine
% teaspoon salt
1 tablespoon yeast
Vi cup water
Vi cup sugar
Mix together and add:
1 egg
4 cups flour
Brush oil on top and let rise one hour. Spread dough on
cookie sheet. Bake at 350 degrees for 11 to 13 minutes. Cool
dough then spread filling on top and add an assortment of
fresh vegetables.
ANSWER Patricia Potter, Middleburg, wanted a recipe
for blueberry dessert that has graham crackers for the crust
and blueberry filling on top. Thanks to Anna Joyce Martin,
East Earl, and Pam Mummert, Glen Rock, for sending
recipes.
Blueberry Cream Cheese Dessert
Crust
1 pack plus 6 graham crackers, crushed
1 cup confectioners’ sugar
'A cup butter, melted
8-ounces cream cheese
2 small packages dry Dream Whip
'A cup confectioners’ sugar
1 teaspoon vanilla
Top with blueberry pie filling or strawberries thickened with
clear jell.
Blueberry Bonanza
1 envelope Dream Whip
'A cup milk
1 teaspoon vanilla
8-ounces cream cheese
1 VS- cups confectioners’ sugar
1 can blueberry pie filling
Make a graham cracker'pie crust from the following:
2% cups graham cracker crumbs
'A cup margarine, melted
Press into the bottom of a 13x9-inch pan. Mix Dream Whip,
milk, sugar, vanilla, and cream cheese. Beat together ingre
dients until well mixed. Pour into cracker crust. Pour pie filling
over cream cheese mixture. Refrigerate about 2 hours before
serving.
ANSWER A reader from Morgantown wanted a recipe
for spaghetti sauce that tastes like the Ragu brand. Thanks to
Sarah Clark, Breezewood, for sending a recipe.
Spaghetti Tomato Sauce
2 tablespoons olive oil
1 medium onion, chopped ,
1 small green pepper, chopped
1 large clove garlic, chopped
16-ounce can whole tomatoes, undrained
8-ounces tomato sauce
1 tablespoon chopped fresh or dried basil leaves
I'A teaspoons chopped fresh oregano leaves
V* teaspoon salt
% teaspoon fennel seed
'/• teaspoon pepper
Heat oil in 3-quart saucepan over medium heat. Cook
onion, green pepper, and garlic in oil, about 2 minutes. Stir in
remaining ingredients. Break up tomatoes. Heat to boiling,
reduce heat. Add a pinch sugar. Stir. Cover and simmer 45
minutes. Makes 2 cups.
ANSWER —Rebecca Helm wanted to find a recipe for soft
tortilla shells made with cornmeal and whole-wheat flour.
Thanks to Beverly Hoover, Thomasville, for sending a recipe
for soft shells that use white flour. She suggests that Rebecca
substitute some of the white flour with conrmeal or whole
wheat.
2 cups white flour
1 teaspoon salt
1 teaspoon baking powder
/* cup shortening
'A to 3 /« cup boiling water
Mix dry ingredients. With fingers, cut in shortening (do not
use butter or margarine). Sprinkle water gradually and keep
mixing until soft like playdough but not sticky. Knead for one
minute or so. Divide, roll into 10 balls. Flatten and pinch edges
until circular. Roll once, turn Vi turn, repeat until 7-inch circle.
Put on hot ungreased skillet. Cook until brownish on bottom,
flip, and cook on other side. Takes about 3 minutes for each
tortilla. Yields 10.
Flour Tortillas
Dairy
(Continued from Page B 7)
CRAB/SHRIMP MORNEY
4 tablespoons onions
4 tablespoons celery
4 tablespoons butter
4 tablespoons (lour
2Vt cups milk
2 cups shredded Cheddar cheese
2 cups crabmeat or shrimp
(cooked or 2 4'A -ounce cans)
% cup white .cooking wine
Dash pepper
/* teaspoon salt
Saute onions, celery, butter, add
Hour, salt, and pepper. Stir and add
milk and cook until bubbly. Stir in
cheese. Add crab or shrimp. Add
wine. Heat thoroughly. Serve over
angel hair pasta.
My husband and I have three
girts who are married with a total
offour grandsons. When my family
was all at home, we always had
extra dinner guests and served
them the food that we raised
including meat, vegetables, and
fruit There was always plenty to
eat. Now it is very difficult for me
to prepare meals for two!
Carol Lownes
GOURMET POTATOES
2 pounds potatoes
'/a pound chopped onion
2 tablespoon butter
10 V* -ounces cream of celery
soup
Va cup shredded Cheddar cheese
1 cup sour cream
VA tablespoons butter, melted
/a cup crushed Com Chex
Cook potatoes with skins. Cool,
skin, and shred. Place in a large
casserole. Saute onions in butter,
add soup, cheese, and sour cream.
Mix together and.pour over pota
toes. Cover and refrigerate over
night. Just before baking, add Com
Chex and drizzle butter over top.
Bake at 330 degrees for 45
minutes. Serves 8.
My husband and I are dairy far
mers in Huntingdon Co. Wgmitk
150 registered Holsteins. We have
three children, Nicole, 6; Jane lie,
4; and Joshua, 2, who like to help
feed the calves. Will's brother Joe
is also involved in the dairy opera
tion. We are members of Maple
Grove Mennonite Church.
Betsy Yoder
Huntingdon
STRAWBERRY FREEZE
2 cups graham cracker crumbs
2 tablespoons brown sugar
'A cup melted butter
Reserve '/i cup of this mixture.
Prepare 1 can evaporated milk
or 2 cups real cream (real cream is
best). Set aside. Soften one
8-ounce package of cream cheese.
Add 2 cups strawberries (crushed)
or 2 cups raspberry juice. Beal
■until smooth and creamy. Beat in
Yi cup sugar. Fold in whipped
cream. Pul in 12 by 9-inch crumb
lined pan and put remaining
crumbs on top. Freeze.
Mrs. Amos Fisher
Strasburg
CHEESE AND HAM
CASSEROLE
I small onion
1 tablespoon butter
2 cups ham, diced
3 eggs, beaten
I'A cup cracker crumbs
I cup sharp cheese
VA cup milk
Saute onion in butter until soft.
Combine with ham in 8 by 10-inch
greased casserole. Mix beaten
eggs and milk. Add cheese and
crackers to casserole, then milk
and egg mixture. Bake at 32$
degrees for 45 minutes.
Lois Baumgardner
Dillsburg
(Turn to Pag* B 14)