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!