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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
address.
QUESTION Peg Koser, Lancaster, would like a recipe
for making lemonade using fresh lemons, and after squeez
ing the juice from the fresh fruit, putting the rind in liquid, and
simmering on top of the stove?
QUESTION Mary Haug, Stewartstown, would like a
recipe for candy apples. The recipe she has results in the can
dy cover falling off after a few hours. Is there a remedy for this
problem?
QUESTION Lois Harbold would like a recipe for Shoo-
Fly Bread.
QUESTION D. Newsom, Cooperstown, N.Y. lost one of
her favorite cookbooks when she moved. She would like the
following recipes to replace the ones lost: Queen Anne’s Lace
Jelly, lobster or crabmeat dip that is very delicate and has few
ingredients, Black Walnut Chiffon Cake that tastes similar to
Mrs. Smith’s, Strawberry Shortcake with a cooked frosting,
Macaroni-Fruit Salad with a cooked dressing, and Spiedie
Marinade for meat.
QUESTION Mary Jane Rummel, Linglestown, would
like a recipe for potato cakes, made with mashed potatoes,
flour, and eggs.
QUESTION Mary Jane Rummel, Linglestown, would
like a recipe for hot bacon dressing.
QUESTION A Lancaster County reader would like a
recipe for pepper jelly made with Karo or white corn syrup.
QUESTION Florine Arbogast, Millerstown, wants
recipes for green beans and for broccoli since she has so
many in her garden. She especially would like casserole
recipes. She writes that she enjoys this column and finds
many recipes in it that she did not even know she wanted until
she saw them.
QUESTION Evan Weidman, Westfield, would like
recipes for making fudge in large quantities such as 5 to 20
pounds at a time.
QUESTION G. Wismer, Plumstead, wants a recipe for
canning Hungarian wax hot peppers to be be canned in oil
and vinegar.
QUESTION Mrs. John Snyder Jr., Sunbury, wants a
recipe for cheese-filled Jalapeno peppers. •
QUESTION D.J.Long would like recipes for canned
soups such as cream of mushroom, cream of celery, cream of
chicken, and tomato. She would like to can them in her pres
sure canner.
QUESTION Glenna Shaner, Hughesville, would like a
recipe for mint jelly made with apple juice.
QUESTION Dixie Fix, Harrisonville, would like a recipe
for bananas in red syrup like that served by Ponderosa and
Shoney's breakfast and salad bars.
ANSWER Mary Elane Fritz, Boothwyn, send a recipe
that she thought might be of interest to Luci Lowe. It is consid
ered a Depression recipe.
3 eggs
1 cup sugar
2 cups crumbs, from very dry oven-toasted bread
V* teaspoon cinnamon
Pinch salt
% teaspoon almond extract
1 teaspoon vanilla
Beat eggs, add the sugar and stir in the other ingredients.
Pat the mixture evenly into a well-greased 8-inch square pan;
bake in a 300 degree oven for about 30 minutes. The texture
and flavor is similar to coconut macaroons and a good way to
use stale bread.
Cook’s
Question
Comer
Macaroon Bread
Crumb Cake
ANSWER—A Lititz reader wanted recipes using oat bran.
Thanks to Lizzie Seller, Bird-in-Hand, and to Esther Click,
Lancaster, for sending recipes.
Hearty Oat Bran Cereal
To one cup water, add V* cup raisins and bring to a boil over
high heat. Reduce heat to medium low and immediately stir in
% cup oat bran, add 1 heaping tablespoon sesame seeds and
1 sliced banana (medium). Cook for 2 minutes and serve. Add
Vi cup skim milk if a thinner consistency is desired.
Recipe Melange
(Continued from Pago B 6)
OLD SCHOOL BAPTIST
COMMUNION BREAD
About Vi measuring cup plain
flour (not self rising). Sift into a
small bowl and add only enough
cold water to barely moisten the
flour. The dough needs to be stiff.
At frist, it will barely cling
together but after kneading the
dough gets smoother and almost
shiny.
Knead until perfectly smooth,
some times until you hear the
dough begin to crack. Too much
kneading will cause the dough to
blister. Divide into four small bis
cuits and roll about as thin as pie
crust, turning round and round to
keep it shapely.
Check off with wheel pastry cut
ter or a dull knife into V* -inch
squares that makes it easier for
breaking, prick rather closely with
fork and bake in not too quick an
oven. (Editor’s Note: this may
mean about 325 degrees). The
bread is nicest when baked to a
deep cream shade.
Dixie Fix
Harrisonville
CREAM CHEESE PUDDING
1 cup confectioners’ sugar
4 ounces cream cheese, softened
1 package Dream Whip
Graham cracker crumbs
Mix Dream Whip according to
package directions until almost
stiff. Add confectioner’s sugar and
cream cheese. Line dish with gra
ham cracker crumbs and put into
cream cheese mixture. Top with
blueberry or cherry pie filling.
Delicious and very easy to make.
Marian Martin
Lebanon
BROWNIE MIX
6 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons salt
8 cups sugar
8-ounces baking cocoa
2 cups vegetable shortening
In a large bowl, combine first
five ingredients. With a pastry
blender, cut in the shortening until
evenly distributed. Store in a large
airtight container in cupboard.
Keeps 10 to 12 weeks. Yields
about 17 cups mix.
To make brownies:
2/2 cups brownie mix
2 eggs, beaten
1 teaspoon vanilla extract
'A cup chopped nuts, optional
'A cup raisins, optional
Confectioner’s sugar, optional
In a mixing bowl, combine first
four ingredients. Beat with a spoon
until smooth. Add nuts or raisins if
desired. Spread in greased 8-inch
square pan. Bake at 350 degrees
for 20 to 25 minutes until top tests
done. Cut into squares while still
warm. Dust with confectioner’s
sugar, if desired. Yield: 9
brownies.
Becky Darling
Nicholson
(Turn to Pago 824)
COMMUNION BREAD
VA pounds unsalted butter
4 pounds flour
Mix and add:
V* quart milk, lukewarm
Knead 20 minutes. Divide on
three cookie sheets. Roll out to
about Vi -inches thick. Bake on
ungreased cookie sheets. Jab
dough with fork and mark in
squares before baking. Bake at 350
degrees for about 30 minutes. Do
not overbake.
POULTRY STUFFING
2 large turkey drumstick
16-ounce bos unsalted crackers,
crushed
1 egg
2 large onions, chopped
6 ribs celery, chopped
'A cup butter
1 quart milk
A teaspoon salt
/* teaspoon pepper
2 tablespoons flour
Water
Roast drumsticks at 325 degrees
until done. Remove from oven and
cool. Stir flour into pan drippings
and add water to make gravy.
Remove meat from bones and
chop finely or grind.
Crush all crackers and place in
large bowl, add milk. Mix. Add
egg. salt, pepper, and turkey.
In large skillet, melt butter and
add onions and celery. Cook over
medium heat until celery is soft
and onions begin to brown. Add
this and 'A cup of the gravy to the
turkey mixture and stir. Mixture
should be very moist, resembling
the consistency of oatmeal. If not,
add more milk or gravy. Place in
greased aluminum roasting pan
and bake at 325 degrees for
VA hours.
LAYER JELL-0
6-ounce package strawberry
flavored Jell-0
2 cups boiling water
VA envelope Knox unflavored
gelatin
/% cup water
1 cup heavy cream or whole
milk
'A cup sugar
1 cup sour cream
1 teaspoon vanilla
6-ounce package lime Jell-0
2 cups water
Dissolve strawberry Jell-0 in
water. Pour into 9x 13-inch pan and
place in refrigerator until solid.
Dissolve the Knox gelatin in 'A cup
water and put into saucepan with
cream and sugar, boil. Add sour
cream and vanilla. Stir until sour
cream is dissolved then cool slight
ly in refrigerator. Pour over straw
berry Jell-O, cool in refrigerator
until solid. Dissolve lime Jell-0 in
water. Let cool slightly. Pour over
solid cream mixture.
Other Jell-0 flavors may be
substituted.
Dixie Fix
Harrisonville
Bonnie Calak
Westtown, NJ.
LEMON SHOO-FLY PIE
lineups flour
A cup granulated sugar
A cup shortening
'A teaspoon baking soda
Filling:
Rind and juice of one lemon
1 egg
2 tablespoons flour
'A cup granulated sugar
'A cup molasses
H cup boiling water
Combine ingredients and mix.
When well blended, pour evenly
into pie shell. Sprinkle the mixture
evenly on top of pie. Bake at 375
degrees for 30 minutes. Freezes
well.
Bonnie Calak
Westtown, N.Y.
DIANNA CRACKER
STUFFING
2 containers crackers
4 strips bacon
1 tablespoon butter
2 or more cups milk
2 eggs
Crush crackers in plastic bag
with rolling pin. Put into large
bowl. Fry bacon until crisp, cut
into small pieces, put in bowl with
crackers. Drain some of the bacon
grease from pan and add butter and
mix well, add to crackers and
bacon in bowl.
Heat milk enough to make
crackers mushy (crackers soak up
the milk. It is important to have
enough milk; otherwise it will be
very dry. Add eggs and mix well.
Stuff bird.
Betty Van Dyke
Nicholson
LITHUANIAN PAN FILLING
1 pound box sal tine crackers
'A to 1 cup hot water
3 stalks celery, cut fine
6 eggs
I'A sticks butter
1 large onion, chopped
Crush crackers in bowl, pour hot
water over crackers. Cover, let set
until water is absorbed. Beat eggs.
Add to cracker mixture. Saute
onion and celery in butter until soft
but not brown. Pour into cracker
and egg mixture. Add '/> cup milk.
Pour in greased baking dish and
dot with butter. Bake for one hour
at 350 degrees. Serves 12 people.
Glenna Shaner
Hughes vide
CHICKEN-ETTE
54 pound spaghetti, cooked and
drained
3 to 4 cups chicken, cooked and
chopped
'/«cup green pepper, optional
1 onion, chopped
2 cans cream of mushroom soup
1 cup or more chicken broth
'/> pound Velveeta cheese
Heat in casserole or crackpot
and take to a pollack supper.
Makes 3 quarts.
Mabel Harnish
Willow Stwt
CHEWY GRANOLA BARS
Melt together:
l A cup butter
l'/i pounds marshmallows
'A cup peanut butter
'A cup honey
'A cup vegetable oil
Mix together in large dishpan:
5 cups oatmeal
954 cups rice crispy cereal
I'A cups raisins
1 cup coconut
1 cup graham cracker crumbs
Mix melted ingredients into
cereal mixture. Stir in:
1 cup chocolate chips or
M&M’s
Press into 3 13x9-inch pans or a
jelly roll pan and 113x9-inch pan,
depending on how thick you like
the bars.
Sara L. Martin
Chambersburg
Ethel Barnes
Manehlm