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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 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
addtess.
QUESTION Nancy Kring, Johnstown, would like a
recipe for Oriental muffins, a spicy muffin with a brown sugar
bottom. If we do not receive an answer to this request within
two weeks, we will assume our readers do not know the
answer and drop the request.
QUESTION Ann Lincoln, Genesee, lost her Insterella
Mozzarella Cheese recipe that she made from her sweet
Jersey milk. Does anyone have the recipe?
QUESTION — A York County reader would like a recipe for
poultry stuffing made from crackers instead of bread.
QUESTION Phyllis Stauffer, Seven Valleys, is looking
for a recipe for onion loaf, which can be sliced but is not a
bread.
QUESTION —John Oleyar, Bradenville, wants a recipe to
make old-time cheese that uses junket tablets. His mom
made it. She put the ingredients through a cheesecloth with a
weight on it. It was a semi-hard cheese that tasted great.
QUESTION A Lancaster County reader would like a
recipe for pepper jelly made with Karo or white corn syrup.
QUESTION Hazel Spamer, Perry Hall, would like a
chow chow recipe that has chopped cabbage, onions, and red
pepper with a sweet pickle base, possibly with turmeric as it
had a yellow color. It is very crunchy. She writes that Panzers,
a Baltimore family, had made the relish many years ago, but
cannot be located now. The Spamers have tasted chow chow
from a Lancaster County shoppe but it did not taste at all like
the one made with cabbage. Does anyone have a recipe that
sounds like it might be the one Hazel is searching for?
QUESTION Ruth Minor, Arnold, Md., would like a recipe
for German Apple Cake, which has brown sugar in the batter
and also in the crumb topping. It is the best apple cake that
she ever tasted, Ruth said. She had cut the recipe from this
column during the past year but lost it. We do not have a file of
printed recipes, perhaps one of our readers clipped it and
could send it to us.
QUESTION E. Weaver, Mohnton, would like a recipe for
bread sticks like those served by Pizza Hut or someone's
favorite recipe.
QUESTION Deb Williams, Liverpool, would like a recipe
for old-fashioned clear toy candy.
QUESTION A Lititz reader would like recipes using oat
bran.
ANSWER Here are several canning recipes that we
received to late to include in the canning feature. Clip them
and use them when you have the fruit or vegetable ready to
harvest. Thanks to Marlene Peters, PortTrevorton, for send
ing them.
Canned Strawberries
4 heaping cups strawberries
'/«cup water
% cup sugar
Boil together ingredients for 5 minutes. Put in jars and seal
in boiling water bath. For extra flavor, lay jars in the sun for half
a day.
Put % cup sugar in each quart jar. Add a little boiling water
and stir to dissolve. Fill half full with ripe pears. Put in several
pink wintergreen candies, then fill with pears and a few win
tergreen candies on top. Add water to cover and seal. Boil 15
minutes in boiling water bath. The pears will have a nice tint of
pink and a good flavor.
Cook’s
Question
Corner
Cold-Pack Pears
(Continued from Pago B 6)
PIZZA SAUCE
'A bushel tomatoes
2 green peppers
3 pounds onions
3 hot peppers
2 whole garlic heads
Pour boiling water over toma
toes so you can peel them. Cut up
tomatoes, peppers, onions, and
garlic. Cook one hour. Remove
from heat and put through blender.
Add the following ingredients:
VA cups sugar
2 cups oil
'A cup salt
2 tablespoons oregano
8 6-ounce cans tomato paste
2 tablespoons parsley flakes
2 tablespoons basil
6 bay leaves
Simmer one hour and can. Cold
pack the jars of sauce for 10 to IS
minutes. Makes 26-30 pints.
Makes lots of good pizza or spagh
etti sauce.
Contributor writes that this is
very easy to make and delicious.
Elizabeth Horst
Columbina, Ohio
TOMATO SAUCE TO CAN
10 pounds tomatoes, peeled,
cored, and chopped
3 medium onions, chopped
3 cloves garlic, minced
3 tablespoons olive oil, may be
reduced
l'/i teaspoons oregano
2 bay leaves
1 tablespoon salt
1 teaspoon black pepper
'A teaspoon crushed red pepper
1 teaspoon sugar
Cook onion and garlic in oil in
large pot until tender. Add remain
ing ingredients and simmer about 2
hours. Stir occasionally. Press
mixture through sieve if you prefer
no seeds. Cook pulp over medium
heat until thickened. Stir to prevent
sticking. Add 1 tablespoon lemon
juice to each pint jar. Pour hot into
hot jar leaving 14 -inch headspace.
Cap and boil 35 minutes in hot
water bath. Yields about 3 to 4
pints.
Laurie Donaldson
New Park
ANSWER Here are several recipes for summer fruits
that we received too late to use in the requested feature.
Please clip them for future reference.
4 cups berries
'A teaspoon cinnamon
% cup sugar
6 tablespoons flour
Mix sugar, cinnamon, and flour. Lightly stir in berries and
pour into a pastry lined 9- or 10-inch pie plate. Dot with 2
tablespoons butter and cover top with crust. Slit crust, brush
with milk, and sprinkle lightly with granulated sugar. Bake at
425 degrees for 35 to 45 minutes or just until brown and bub
bly. Serve with or without topping.
Wild Blackberry Cobbler
1 quart ripe blackberries
2'A cups sugar
'A cup unsalted butter
2 cups sifted self-rising flour
2 cups milk
2 large eggs, beaten until frothy
V 4 -pint heavy cream
Heat blackberries with 'A cup sugar and butter in large
saucepan just until sugar dissolves and butter melts. Mix
remaining sugar with flour. Stir in the milk and eggs and com
bine the remaining ingredients, mixing well. Pour batter into
buttered 13x9-inch baking dish. Spoon blackberries on top.
Bake at 350 degrees for 40 minutes. Cool then spoon onto
plates. Top with trickle of heavy cream.
Tomato
STUFFED SHELLS
1 pound ground beef
1 medium onion, chopped
2 15-ounce cans tomato sauce
6-ounce can tomato paste
'A teaspoon pepper or to taste
1 teaspoon salt
1 teaspoon basil
1 cup water
Brown ground beef and onions.
Add the remaining ingredients and
simmer 45 minutes.
Meanwhile cook 8-ounce pack
age manicotti or large shells as
label directs. Drain.
In a large bowl, combine the
following:
4 cups ricotta cheese
14 pound shredded mozzarella
cheese
2 tablespoons parsley
V* teaspoon basil
'A teaspoon salt
Stuff the cheese mixture into the
shells.
Spoon half the meat sauce into a
13x9-Binch baking di|h. Place half
of shells over sauce in one layer.
Put remaining sauce except V* cup
over shells. Tqp with remaining
shells and pour remainder of sauce
over top. Sprinkle with parmesan
cheese. Bake 30 to 45 minutes at
375 degrees.
Contributor writes: I ususally
use two 9x13-inch pans and have a
single layer in each. I freeze one
for another meal.
B. Garber
East Petersburg
FRESH SALSA
28-ounce can whole tomatoes
2 fresh tomatoes
1 can green chilies, chopped
1 whole yellow onion
4 whole scallions
1 teaspoon taco seasoning mix
Cilantro, chopped, to taste
Salt, to taste
Do not drain canned tomatoes.
Place juice in large bowl. Chop
tomatoes into small pieces, both
fresh and canned. Save all liquid
and mix into large bowl. Chop
onion and scallions, fine.
Mix together all ingredients
including spices. Chill 1 hour.
Beverly Hoover
Thomasville
Blueberry Pie
(Turn to Page B 9)
CHEESE-STUFFED
TOMATOES
6 tomatoes
1 cup low-fat cottage cheese
1 tablespoon lemon juice
2 teaspoons butter
54 pound fresh mushrooms,
sliced
3 green onions with tops, sliced
thinly
1 tablespoon minced fresh
parsley
1 tablespoon hour
14 cup cracker meal
In blender or food processor,
whip cottage cheese with lemon
juice. In a large skillet, melt butter.
Add mushroom-onion mixture.
Stir in cottage cheese and cook
about 5 minutes. Do not boil. Stuff
tomato shells and sprinkle with
flour and cracker meal mixture.
Bake in preheated 375 degree oven
for 15-20 minutes.
2 medium tomatoes
'/a cup plus 2 tablespoons all
puipose flour
Vi teaspoon sugar
/a teaspoon baking powder
1 egg, beaten
'A teaspoon Worcestershire
sauce
V* cup grueyere cheese
Oil for deep frying
Bring a large saucepan of water
to a boil. Plunge tomatoes in the
water for one minute. Remove the
tomatoes from the hot water and
hold under cold running water to
remove skins. Cut the tomatoes
horizontally and remove the seeds.
Coarsely chop the tomatoes.
In a mixing bowl, combine the
flour, sugar, and baking powder.
Add the beaten egg, tomatoes,
Worcestershire sauce and cheese,
stirring to coat the tomatoes. Shape
into patties or balls and deep fry in
hot oil for about 30 seconds on
each side or until golden. Drain on
paper towel. Serves 4.
TOMATO BAKED
WITH BREAD DRESSING
'/j cup celery
1 medium onion, cut up
4 cups dry bread crumbs
Poultry seasoning
Dash pepper
6 medium-sized ripe tomatoes
Butter
Minced sausage, optional
Saute celery and onion in sauce
pan with a little water until veget-
ables are soft. Combine bread
cubes, poultry seasoning, and pep
* per. Add vegetables and just a
touch of liquid from sauteeing to
make a dressing that barely holds
together.
Slice tops off tomatoes, clean
out cavity of pulp and seeds. Stuff
with bread dressing. Put a dab of
butter on top of each one. Bake at
350 degrees for about one hour or
until tomatoes are cooked thor
oughly.
Minced sausage may be added if
desired.
Contributor writes that while
she was babysitting her 11-month
old grandson, he got hold a Bene
dril bottle and sucked the lid off it.
He picked up his juice bottle and
promptly fell to sleep, a deeper
sleep than usual. Hazel jostled him
a few times, he responded, but not
instantly like he usually does.
Hazel phoned his father who took
the baby to the hospital • obser
vation. Rep showed that the
baby definitely ingested some Ben
dril because of his blood pressure,
but he was fine after a few hours.
Hazel would like to remind adults
that they cannot be too cartful in
watching infants and toddlers.
Betty Light
Lebanon
Betty Light
Lebanon
ELVIS PRESLEY’S
TOMATO FRITTERS
Betty Light
Lebanon