BB*Lancastar Farming, Saturday, Stptamber 10,1994 If you are looking for a recipe but cant 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 I( PA 17522. There’s no need to send a SASE. If we re* celve 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—Tim Newcomer, Carlisle, would like a recipe for butter fudge or a similar one that is sold in candy shops on the boardwalk at the shore. It has a smooth, creamy texture and is flavored with vanilla, peanut butter, or chocolate. The mixture is boiled and stirred. QUESTION M. Lehman would like a recipe for canning carrots. Can she use honey to sweeten the carrots? 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, and Spiedie Marinade for meat. QUESTION A Lancaster County reader would like a recipe for pepper jelly made with Karo or white corn syrup. QUESTION G. Wismer, Plumstead, wants a recipe for canning Hungarian wax hot peppers to 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. QUESTION Cathy Christ, Parkesburg, would like a recipe for homemade dog biscuits. QUESTION—J. Sensenig, Mohnton, would like to know if the striped cushaw pumpkin can be used for both canning and baking. Also, is the inside texture fine or coarse? QUESTION Dorothy Everitt, Benton, would like to know howto make peppers stuffed with cabbage. Her grandmother used to make them and put them in a crock in some type of brine. QUESTION Do any readers have a recipe for home made ice cream made from potatoes? QUESTION G. Minckler would like a recipe for appy bread. She said that she isn't sure of the spelling for appy and I have no idea what she is referring to. Can any of our readers help? QUESTION—CIaire Johnson, Damascus, Md., would like a recipe for Philly Chippers, chocolate chip cookies make with 8-ounces of cream cheese. She wrote that the recipe appeared in this paper previously but she lost the recipe, which she said makes the best chocolate chip cookies ever. We do not file the recipes. Did any of our readers clip it? QUESTION Mary Stoltzfus would like to know where to purchase wheat germ meal. Cook's Question Comer ANSWER Mary Jane Rummel, Linglestown, wanted |i recipe for potato cakes, made with mashed potatoes, flour, and eggs. Thanks to Linda Boyer. Narvon, for sending a recipe that has been her family’s favorite for years. She said that it came from a hand written book from her Grandma Sweitzer who probably got it from her mother Anna Mint. Potato Cakes 1 cup mashed potatoes Vi cup flour 2 eggs Vi cup diced onion 1 tablespoon chopped parsley 1 teaspoon minced celery Salt and pepper to taste Vi cup milk Add eggs to potatoes and mix well. Add flour and blend in remaining ingredients. Batter will be a little thick and lumpy. Drop by spoonfuls on hot greased griddle. When and press to flatten. Brown and flip again. Place on hot plate and keep warm until serving. Additional onion, parsley, and celery can be added in the amounts to suit your taste. Also add more milk if batter is too stiff. ANSWER Mary Jane Rummel, Linglestown, wanted a recipe for hot bacon dressing. Thanks to Linda Boyer, Nar von, who sent her grandma Sweitzer's recipe: Ruth Seager, Blain, and others for sending recipes. Hot Bacon Dressing Fry 8 strips bacon in pan until crisp. Remove bacon from skillet and drain on paper towels. Remove fat from pan except for 2 tablespoons. Add; 4 tablespoons sugar 2 tablespoons flour % teaspoon salt 1 egg 4 tablespoons vinegar 2 cups water Mix sugar, flour, and salt. Add egg, vinegar, and water. Add all to pan and cook until thickened. Add crumbled bacon. For a clear dressing use cornstarch instead of flour. Hot Bacon Dressing 1 pound bacon, cut in pieces 2 'A cups sugar 2 eggs 2 tablespoons cornstarch 1 cup water 1 cup vinegar Fry bacon until crisp. Remove from heat. Mix sugar, corn starch, vinegar, and water. Stir mixture into cooled bacon and fat. Stir and simmer until thickened. Ruth writes that this recipe is for more than one meal and will keep in refrigerator for a long time. ANSWER D. Newsom, Cooperstown, N.Y., Macaroni- Fruit Salad with a cooked dressing. Thanks to Glenna Shan er, Hughesville, for sending the following recipe. Gelatin Macaroni Fruit Salad 1 cup soupettes 20-ounce cans pineapple chunks 11-ounce can mandarin oranges 1 jar maraschino cherries 8-ounces whipped cream topping 1 cup sugar 2 eggs, well beaten 3 tablespoons flour Vi teaspoon salt Cook soupettes as directed on box. Rinse and drain well. Drain and keep juice from pineapple chunks and oranges. Drain cherries, discard juice. Cook fruit juices with sugar, eggs, flour, and salt. Cook until thick, then cool. Add to soupettes and fruit. Chill overnight. Fold in whipped topping the following morning and decorate the top with mar aschino cherries. ANSWER Peg Koser, Lancaster, wanted a recipe for making fresh lemonade with the liquid simmered on top of the stove? Thanks to Minckler for sending a recipe that she said makes a good cheap lemonade that is very refreshing. Economical Lemonade 1 lemon V 4 pound granulated sugar Vt -ounce cream of tartar 2 quarts boiling water Sprigs of mint Wash the lemon and slice it thinly, put it into a jug with '/* pound granulated sugar and V 4 -ounce cream of tartar. Pour over the two quarts of boiling water and stir well with a wooden spoon. Cover the jug and leave it to cool —best if left overnight. „ Pour the lemonade into glass jars and leave the slices of lemon floating. Wash a few sprigs of mint and add these. Make sure the lemonade is really cold before drinking. (Turn to Pago B 12) Pancakes (Continued from Pago B 6) GRATED POTATO PANCAKES 6 medium raw potatoes 1 small onion 2 slightly beaten eggs 3 tablespoons flour Dash pepper 1 teaspoon salt 'A teaspoon baking powder, optional Pare and grate raw potatoes and onion. Let stand 10 minutes so the liquid will rise to the top. Remove liquid. Stir in eggs. Add remaining ingredients and blend together. Drop by spoonfuls into a hot well-greased skillet Brown on both sides over moderate heat Drain on absorbant paper. Serve hot with applesauce, sugar, or sour cream. Serves 6. This is an old-time Jewish dish. COTTAGE CHEESE PANCAKES 2 eggs l A cup sieved cottage cheese V, cup thin sour cream V* cup sifted enriched flour 'A teaspoon baking soda 1 teaspoon salt Beat eggs, and blend with cot tage cheese; stir in sour cream. Sift flour with baking soda and salt Add to egg mixture and beat thoroughly. Let batter stand a few minutes before baking. Cook on hot, lightly greased griddle until browned, turning once. Serve hot with butter and apple sauce. Makes 10 to 12 pancakes. GERMAN PANCAKES 3 egg yolks 'A cup milk i 1 cup flour 1 teaspoon baking powder 1 teaspoon salt 'A cup milk 3 egg whites Beat egg yolks with fork in bowl until thick and lemon-colored Add 'A cup milk, stirring well. Add ■ flour, baking powder and salt, mix ing thoroughly. Stir in remaining 'A cup milk. Beat egg whites it mixer bowl until stiff peaks form. Fold into batter gently. Drop bj 'A cupful onto hot greased griddle. Bake several minutes on each side until browned. Yield: eight S-incb pancakes. Kathryn Fleeger Mountaii SCIENCE MAGIC This experiment with electricity will show you how to make cereal fly- Hold a plastic hair comb and rub one end vigorously with a piece of plastic food wrap. Then dip that end into a bowl of puffed cereal. The grains of cereal should cling (0 the comb. Keep holding the comb. You will notice that the grains will start flying or popping off. Why does this happen? Most things are uncharged, but occa sionally objects pick up a positive or negative electrical charge. When they do, they attract items that are uncharged or oppositely charged. They repel ones that have a similar charge. At first, the comb had a charge and the cereal did not, so the cereal stuck to the comb. Bui slowly, the electric chaige trans ferred to the cereal. Once the twv items have similar charges, the ft* ces push them apart and the cereal flics!
Significant historical Pennsylvania newspapers