88-Lancaster Farming, Saturday, September 17, 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, 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 as possible.
Ahswers 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 Mrs. John Snyder Jr.. Sunbury, wants a
recipe (or 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 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 Martha Bixler, Marietta, would like to know
where to purchase the book, “The Art of Pa. Dutch Cooking,"
by Edna Eby Heller. She understands the last printing was in
1968 by Doubleday and Company. Martha would like to
purchase the book, new or used.
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.Oan 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.
QUESTION Audrey Ridinger, Biglerville, wants recipes
using edible geraniums, especially a cake recipe.
QUESTION Audrey Ridinger, Biglerville, would like a
recipe for watermelon jam or jelly.
Cook’s
Question
Comer
(Continued from Pago B 6)
CANNED APPLE
PIE FILLING
4/2 cups sugar
2 teaspoons cinnamon
1 teaspoon salt
'A teaspoon nutmeg
1 cup cornstarch
10 cups water
3 tablespoons lemon juice
Peel and slice apples, set aside.
Mix all the ingredients together,
except the apples and lemon juice.
Cook over medium heat until
bubbly, then add lemon juice. Seal,
process in pressure cooker 10
minutes at 10 pounds pressure.
Contributor writes that this is a
QUESTION A Mt. Joy reader wants a recipe for Oven
French Toast.
QUESTION D. Huber, Lititz, wants a recipe for tomato
jar or jelly.
QUESTION Dianna Cook, Elmer, N.J., would like a
recipe for pickled hot peppers.
QUESTION Dianna Cook, Elmer, N.J., would like a
recipe for pumpkin fudge.
QUESTION Helen Spencer, Hopewell, N.J., wants to
make clear toy candy but needs to know where to purchase
the molds.
ANSWER G. Wismer, Plumstead, wanted a recipe for
canning Hungarian wax hot peppers to be canned in oil and
vinegar. Thanks to Peggy Black, Gardners, for sending a
recipe that she uses every year and the family loves.
5 gallon bucket peppers*
1 quart vegetable oil
3 cups vinegar
VA cups sugar
Tomato juice
Wash peppers and cut off stems. Discard stems, cut pep
pers into % -inch wide rings. Add the peppers (seeds and all)
to the remaining ingredients except the tomato juice and put
into a 21 -quart canner.
Add the tomato juice until it covers the peppers. Boil 3
minutes. Put in clean, sterilized canning jars.
Can for about 20 minutes for quarts or pints.
‘Surgical type gloves should be worn when handling
peppers.
ANSWER—Dorothy Everitt, Benton, wanted to know how
to make peppers stuffed with cabbage. Her grandmother
used to make them and put them in a crock in some type of
brine. Thanks to Josephine Matenus. Dallas, who sent a
recipe
Cabbage-Filled Peppers
12 sweet peppers, red or green or both
1 large head cabbage
2 tablespoons salt
4 cups vinegar
% cup sugar
2 tablespoons whole yellow mustard seeds
12 whole cloves
1 piece cinnamon bark
Cut a slice off the stem end of each pepper leaving the stem
on and remove the seeds without breaking the peppers. Let
stand overnight in salt solution made by mixing 1 tablespoon
salt with each quart water necessary to cover the peppers.
Shred the cabbage fine and sprinkle 2 tablespoons salt
over it. Let stand overnight.
The next day squeeze water out of it and fill the peppers
with cabbage. Place tops on peppers and fasten with
toothpicks.
Place filled peppers in a stone crock and cover with vine
gar, sugar, and spices that have been boiled together.
Cover with a clean cloth and weight down the peppers.
Peppers will be ready to eat in a week but will keep several
months if refrigerated.
ANSWER —Peg Koser, Lancaster, wanted a recipe for mak
ing fresh lemonade with the liquid simmered on top of the
stove. Thanks to Donamae Zwick, Stoystown, for sending a
recipe.
Combine in saucepan:
1 cup sugar
1 cup water
2 lemon rinds, cut in pieces
Stir over low heat until sugar melts. Boil about 5 to 10
minutes. Add;
1 cup lemon juice (about 5-6 lemons)
4 cups ice water
Apple Appeal
great way to use excess apples.
When needed, she makes a pie
crust, fills with one-quart of
canned apple pie filling, covers
with crust or other desired topping
and bakes at 400 degrees until
browned. Raisins can be added
and icing put on top for French
apple pie.
Instead of using a pie crust top
ping, she often uses this crumb
topping:
Crumb Topping:
'A cup butter
'A cup brown sugar
1 cup flour
Mix together and spread on top
of apples before putting in oven.
Frances A. Smith
While Hall, Md.
Canned Hot Peppers
Lemonade
SPICED CRAB APPLES
4'A pounds crab apples
4 'A cups apple cider vinegar
VA cups water
7'/iCups sugar
4 teaspoons whole cloves
4 sticks cinnamon
6A cubes of fresh ginger root
Yield, about 9 pints.
Wash apples, leaving stems
attached. Puncture the skin of each
apple four times with an ice pick or
toothpick. Mix vinegar, water, and
sugar, and bring to a boil. Add
spices tied in a spice bag or cheese
cloth. Using a blancher basket or
sieve, immerse one-third of the
apples at a time in the boiling
vinegar/syrup solution for 2
minutes. Place cooked apples and
spice bag in a clean 1- or 2-gallon
crock and add hot syrup. Cover
and let stand overnight Remove
spice bag, drain syrup into a large
saucepan and reheat to boiling. Fill
pint jars with apples and hot syrup,
leaving 'A -inch headspace. Adjust
lids and process jars in boiling
water bath for 25 minutes.
WARM CHOCOLATE
DIPPING SAUCE
WITH APPLE KABOBS
'A cup sugar
'A cup Dutch-processed cocoa
powder
1 tablespoon cornstarch
I teaspoon instant coffee pow
der (optional)
V* cup water
1 tablespoon butter
1 tablespoon light com syrup
1 Granny Smith apple, cored
and cut into 8 chunks
1 Red Delicious apple, cored
and cut into 8 chunks
1 Golden Delicious apple, cored
and cut into 8 chunks
In small saucepan, combine
sugar, cocoa, cornstarch, and cof
fee powder; stir in water. Cook
over medium heat, stirring con
stantly, until mixture comes to a
boil. Boil 1 minute. Remove from
heat; stir in butter and com syrup.
Pour into serving bowl.
On skewers, alternately threat a
chunk each of Granny Smith
apple, Red Delicious apple, and
Golden Delicious apple to make
kabobs. Serve with warm choco
late sauce.
Washington Apple
Commission
Wenatchee, Wash.
CRANBERRY APPLE
SORBET
2 Golden Delicious apples,
peeled, cored, and coarsely
chopped
2 cups cranberry juice
In medium-size saucepan, com
bine apples and juice; heat to boil
ing. Reduce heat to simmer, cover
and cook 20 minutes or until
apples are very soft Uncover and
set aside to cool to room
temperature.
In food processor, puree apple
and juice mixture until smooth.
Pour into ice-cream maker and
process into sorbet following man
ufacturer’s directions. If not using
an ice-cream maker, pour puree
into a 9-inch square pan. Cover
and freeze until partially frozen
about 2 hours. Meanwhile, chill a
large bowl and beaters of an electr
ic mixture. Place puree in chilled
bowl and beat on low speed until
pieces are broken up, then beat on
high speed until smooth and fluffy
—about 1 minute. Pack sorbet into
freezer container and freeze sever
al hours before serving.
Washington Apple
Commission
Wenatchee. Wash.