88-Laneaster Farming, Saturday, July 2, 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 fcs possible.
Answers to recipe requests should be sent to the same
address.
QUESTION—Mary Martin, Annville, would like a recipe for
Moravian pie.
QUESTION Nancy Kring, Johnstown, would like a
recipe for Oriental muffins, a spicy muffin with a brown sugar
bottom.
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 shortribs, and raspberry rhubarb mousse such as that
served at Kling House Restaurant at Kitchen Kettle Village.
QUESTION —A York County reader would like a recipe for
poultry stuffing made from crackers instead of bread.
QUESTION —Joanne Diller, 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 I
QUESTION Shirley A. Womer, Hiddleburg, would like a
salsa recipe to can in small jelly jars for Christmas gifts.
QUESTION L. Rapp, Easton, wants a recipe for Mont
gomery Pie with a lemon bottom not molasses.
QUESTION A Centre County reader would like a salsa
recipe to can that uses tomatoes, peppers, and spices. Her
family loves salsa on sandwiches.
QUESTION—Cindy Stahl, Elm, would like recipes for sev
eral variations of shoo-fly pie, especially lemon, chocolate,
and coconut shoo-fly pies.
QUESTION Deanna L. Cunfer, Lehighton, would like
recipes for wheat and rye breads make in an automatic bread
machine.
QUESTION Phyllis Stauffer, Seven Valleys, is looking
for a recipe for onion loaf, which can be sliced but is not a
bread.
QUESTION Sandy Bortner, Spring Grove, wants
recipes for rolls with fillings such as nut, poppy seed, apricot,
peanut butter, jelly, cinnamon and sugar, which uses frozen
bread loaves.
ANSWER N.E.K. of Lebanon wanted a recipe for both
strawberry and apricot jellies that are made with fruit and
sugar but no thickeners. Thanks to Katie Zook, Gap, for send
ing a recipe.
1 quart berries, mashed
3 poundgs sugar
1 tablespoon water
'A teaspoon alum
Stir together berries, sugar, and water until sugar is melted
Bring mixture to a boil. Add alum and boil six more minutes
Spoon into containers.
ANSWER L. Rapp, Easton, wants a recipe to can Hun
garian wax peppers. Thanks to Carol Engle, Lykens, for send
ing a recipe.
2 pounds hot peppers (any kind)
Boiling water to cover peppers and leave standing for 5
minutes and dram.
Juice:
2 'A cups white vinegar
2'A cups water
1 cup sugar
8 cloves garlic
2 teaspoons salt
Cut stem end off only. Cover with hot water and let stand 5
minutes. Drain, make juice and bring to a boil. Put 1 to 2
cloves garlic in each jar. Make rings into some of the peppers
and leave others whole. Makes about 4 pints. Heat, jar, and
seal.
ANSWER Helen Kofran wanted a recipe for Amish
shredded roast beef salad. Thanks to Pat Knepper for writing
that it is made like ham salad but ham is substituted for beef.
She grinds leftover beef, sweet pickles, celery, and eggs
(optional). Mix together and add mayonnaise or salad dress
ing until it is the consistency preferred.
Cook’s
Question
Comer
Strawberry Preserves
Hot Peppers
ANSWER — 1 Denise Fletcher, Trumansburg, N.Y., wanted
a recipe for Kentucky Derby Pie. Thanks to John Zimmener,
Fallston, Md., for sending a recipe.
Kentucky Derby Pie
'A cup butter, melted and cooled
1 cup sugar
% cup flour
2 eggs, beaten
1 teaspoon vanilla
1 cup chopped walnuts
1 cup chocolate chips
1 unbaked pie shell
Combine all ingredients in pie shell and bake at 375
degrees for 35 minutes.
ANSWER Dorothy Wilson, Middletown, Del., wanted a
recipe for peanut butter pie. Thanks to John Zimmener, Falls
ton, Md., and Eva Southard, Glen Rock, for sending recipes.
8 ounces cream cheese
'/* crunchy style peanut butter
9-ounces whipped cream topping
1 cup confectioners' sugar
8-inch baked pie shell
Cream the cream cheese, peanut butter, and sugar. Fold in
whipped topping. Pour into baked pie shell and chill before
serving.
Frozen Peanut Butter Pie
9-inch baked graham cracker crust
1 cup confectioners' sugar
'A cup peanut butter
V* cup chopped peanuts
Vi cup milk
1 teaspoon vanilla
9-ounces whipped cream topping
Beat cream cheese until fluffy' add sugar gradually, beat
ing until smooth. Add peanut butter, mixing well. Stir in milk
and vanilla. Fold in whipped topping, pour into cooled crust.
Sprinkle with chopped peanuts. Freeze at least 4 hours. Let
set 20 minutes before serving.
1 cup com syrup
1 cup sugar
Vi teaspoon vanilla
3 eggs, slightly beaten
Vi cup creamy peanut butter
Unbaked pie shell
Blend ingredients. Pour into unbaked pie shell. Bake at 400
degrees for 15 minutes. Reduce heat to 350 degrees and
bake 30 to 35 minutes more. Filling should appear slightly less
set in center than around edge.
ANSWER Crystal Brant, Red Hill, needed a recipe to
freeze homemade coleslaw. Thanks to Carol Engle, Lykens;
Naomie Stoltzfus, Gap; and Mrs. Hudson Tilford, Northum
brind, for sending recipes.
2 heada cabbage, shredded
1 rib celery, diced
1 red or green pepper, diced
1 tablespoon salt
Combine and put in refrigerator for one hour. Boil for 15
minutes.
2 cups vinegar
1 cup water
4 cups sugar
2 teaspoons celery seed
2 teaspoons mustard seed
When liquid is cooled, pour over cabbage and freeze.
Cole Slaw For Freezing
1 head cabbage, shredded
1 carrot, grated
1 green pepper, chopped
1 teaspoon salt
1 cup vinegar
% cup water
1 teaspoon celery seed
2 cups sugar
1 teaspoon mustard seed, optional
Mix salt with cabbage. Let set one hour. Squeeze out mois
ture and add carrot and pepper. Mix vinegar, water, celery
seed, sugar, and mustard seed. Boil one minute. Cool to
lukewarm before pouring over vegetables. Box and freeze.
ANSWER —Sarah Clark, Breezewood, wanted a recipe to
make brownies from cake mixes. Thanks to Carol Engle,
Lykens for sending a recipe.
1 package German chocolate cake mix
14-ounce package caramels
12-ounce package chocolate chips
% cup evaporated milk
V« cup melted butter
’/> cup pecans or black walnuts
Combine cake mix, butter, V 4 cup evaporated milk.
Spread half the batter in a 9x13-Inch pan sprayed with
vegetable oil and floured. Bake 10 to 12 minutes at 350
degrees. Melt caramels with remaining 'A cup milk,
sprinkle chocolate chips on baked batter. Follow with
pecans, pour caramel mixture on next and cover with
remaining batter (it will be stiff).
It doesn't matter if the batter doesn’t cover the whole
top. Bake an additional 10 to 15 minutes. Let cool at least
one hour before cutting.
(Turn to Pago B 9)
Peanut Butter Pie
Peanut Butter Pie
FREEZER SLAW
‘Berry’
Recipes
(Continued from Pago B 7)
ELDERBERRY PIE
2'A cups elderberries
y< cup sugar
2 tablespoons flour
/«teaspoon salt
3 tablespoons lemon juice
Pie crust for 2 9-inch crusts
Line a pie pan with pastry. Stem
and wash elderberries and fill pie
shell. Mix sugar, salt, and flour.
Sprinkle over berries. Cover with
top crust and fasten edges secure
ly. Bake at 42S degrees for 10
minutes. Reduce temperature to
350 degrees. Bake for 30 minutes
longer.
Sarah Clark
Breezewood
BLUEBERRY DELIGHT
2 cups graham cracker crumbs
'A cup butter, melted
2 cups confectioners’ sugar
8 ounces cream cheese
I package whipped topping
Blueberry filling
Mix cracker crumbs with butter
and press into a dish or 9x 13-inch
pan. Mix sugar with cream cheese
until smooth. Prepare topping
according to package directions
and fold topping into cream cheese
mixture. Pour mixture into
cracker-lined dish. Top with
blueberry filling. Looks nice in a
glass dish.
Anonymous reader
Arvilla Keeny, New Freedom
Sadie Stoltzfus, Kinzer
Grill
Promotion
Has
Veal Sizzling
CHICAGO. 11. The veal
industry expects a red-hot summer
of ‘94. That’s because a record
number of participants plan to join
the industry’s 1994 “Veal. Dis
cover The Special Choice” Sum->
mer Grilling Promotion. This
year’s event integrates retail,
foodservice and industry partner
ship interests in veal’s target
market cities: Chicago, New York
and Philadelphia.
The six-week promotion, from
July 18 to August 31, includes:
• A four-week radio advertising
campaign that allows retailers to
insert store names twice within
60-second announcements;
• Six-week in-store displays of
Summer Grilling promotional
materials in at least 11 major retail
chains;
• A six-week incentive-driven
retail advertisement featuring
program that rewards chains for
increased veal sales over the same
time period last year,
• A three week period during
which IS high profile, upscale
restaurants in each target city will
highlight a grilled veal entree; and
• A targeted print advertising
campaign to support restaurant
partners.
Additionally, Lawry’s Foods
will co-sponsor a grilled veal tast
ing weekend for consumers at
selected retail stores. Retail efforts
will focus on increasing sales of
veal shoulder, rib and loin chops,
according to Floyd Many, a veal
producer from Hobart, N.Y., and
chairman of the Beef Industry
Council Veal Committee.