88-Lancaster Farming, Saturday. October 1, 1994
Cook’s
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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—Sandra Tabor, North East, Md., would likea
recipe for rice pudding cooked in the microwave.
QUESTlON—Geraldine Kraft, York, would like a recipe for
breadsticks.
QUESTION Mary Ream, Elverson, would like a recipe
for vanilla fudge.
QUESTION—Louise Graybeal, Renick, W.Va., would like
a recipe for the syrup that goes with sourdough cinnamon
buns made by Mary Clark.
QUESTION—Louise Graybeal, ReniCk, W.Va., would like
recipes for light pancake syrup.
QUESTION Does anyone have a recipe for sawdust
pudding?
QUESTION M. Lehman would like a recipe for canning
carrots. Can she use honey to sweeten the carrots?
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 cfelicate 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 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 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 —■ 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 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
Question
Comer
ANSWER D. Huber, Lititz, wanted a recipe for tomato
jam or jelly. Thanks to Mrs. Kenneth Wenger, Elizabethtown,
and Vera Kurtz, Stevens, for sending recipes.
Yellow Tomato Jelly
1 pound yellow tomatoes; peeled, chopped
V* pound sugar
'A lemon
3-ounce package lemon Jell-0
Peel tomatoes and chop. Add sugar and let set one hour.
Add thinly sliced lemon and rind. Cook mixture until tomatoes
are clear; add Jell-O. Stir and pour into jars and seal.
4 cups blended green tomatoes
4 cups sugar
2 tablespoons lemon juice
6-ounces raspberry Jell-0
Cook first three ingredients to a rolling boil, stirring a few
times. Reduce heat to low and boil 20 minutes. Remove from
heat; add Jell-0 very slowly, stirring constantly. Pour mixture
into jars and seal. Note; Mixture will be very thin before adding
Jell-O.
Tomato Jelly
Peel, chop, and place in saucepan:
3 cups tomatoes
Add:
VA tablespoons lemon rind
'/< cup lemon juice
Bring mixture to boil for 10 minutes. Add:
6 cups sugar
1 package dry fruit pectin
Boil one minute. Stir in dash of ginger. Skim off foam. Seal
in boiling water bath for 5 minutes.
ANSWER G. Minckler wanted a recipe for appy bread.
Thanks to Anita Moyer, Bemville, who sent a recipe called
A.P. Cakes. She thinks this recipe, which came from her hus
band’s grandmother, is the one Minckler wants. Thanks also
to Sandy Wasko, Coatesvilie, for sending a recipe called
Apea Cake, which also makes three 8-inch coffee cakes. She
writes that she has no idea where the name came from but a
diner near Reading serves the it.
4 cups flour
2 cups brown sugar
A cup butter
1 tablespoon vinegar in a cup and fill with milk
2 teaspoons baking powder
'A teaspoon baking soda
1 egg
Use butter at room temperature. Put together ingredients
and stir well. Spread mixture into four greased 8-inch pans
and sprinkle tops with granulated sugar. Bake at 375 degrees
for 25 minutes or until done.
1 cup. shortening
1 cup thick sBur cream
4 cups flour
2 cups dark brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, optional
Mix together all ingredients. Divide into three 8-inch
greased pie plates. Bake at 350 degrees for 35 to 40 minutes.
ANSWER —Audrey Ridinger, Biglerville, wanted a recipe
for watermelon jam or jelly. Thanks to Mrs. Kenneth Wenger,
Elizabethtown, for sending a recipe. She said the jelly has a
pretty color and tastes great.
Watermelon Jelly
4 cups watermelon (including juice) seeded and mashed
'A cup lemon juice
V I teaspoon ground ginger
1 package dry fruit pectin
Bring to a boil, stirring constantly. Quickly add:
5V4 cups sugar
Boil one minute. Fill jars and seal.
ANSWER Mary Haug, Stewartstown, wanted a recipe
for candy apples. Thanks to Helen Kraybill, Elverson, for
sending a recipe. *
10 ta 12 medium red apples
10 to 12 wooden skewers, sharpened on one end
2 cups sugar
1 cup light corn syrup or Karo
Vi cup water
2 teaspoons cinnamon
Vi teaspoon red coloring
Wash apples and insert skewers. Combine Karo syrup,
sugar, water, cinnamon, and red coloring. Boil carefully, stir
ring gently until syrup reaches 280 degrees. Use a candy ther
mometer to confirm temperature. Hold syrup to one side of
kettle and quickly twirl apple, hold apple until it drips a bit.
Place on waxed paper on tray. Be careful. Syrup is very hot.
Green Tomato Jam
A. P. Cakes
Apea Cakes
Candled Apples
(Turn to Pago B 9)
Tastes
In Pork
(ContiniMd from Pago BS)
HAM LOAF
1 pound ground ham
1 pound ground fresh pork
1 cup bread crumbs
1 egg
V* cup milk
Mix together ingredients and
form into loaf. Place into a loaf
pan.
Sauce:
1 cup brown sugar
14 cup vinegar
1 teaspoon mustard
'A cup pineapple juice
A cup water
Mix sauce and pour half over
ham loaf. Bake at 4SO degrees for
30 minutes. Reduce heat to 350
degrees and bake for one hour.
Baste often with remaining sauce.
Doris M. Brenize
Shippensburg
LEMON-HONEY
PORK CHOPS
2 4-ounce pork loin chops
A teaspoon salt
'/• teaspoon pepper
2 tablespoons water
3 tablespoons honey
'A teaspoon grated lemon peel
1 tablespoon lemon juice
Parsley flakes
1 small clove garlic, finely
chopped
1 teaspoon cornstarch
1 tablespoon cold water
2 thin slices lemon
Place chops in BxBx2-inch dish.
Sprinkle with salt and pepper. Mix
2 tablespoons water with honey,
lemon peel, and lemon juice. Mix
in garlic and parsley. Pour over
pork. Cover with plastic wrap and
microwave on 50% power for S
minutes. Continue microwaving
until pork is done (about 12 to IS
minutes) rotating dish A turn
every 3 minutes.
Remove pork to warm plate.
Mix in cornstarch and I tablespoon
water. Stir mixture in dish. Cover
tightly and microwave until mix
ture thickens, about 2 minutes.
Spoon sauce over pork. Garnish
with lemon slices. Good served
with rice.
Sarah Clark
Breezewood
PORK CHOP SCALLOP
6-8 pork chops
1 teaspoon salt
2 cups water
1 cup carrots, thinly sliced
10-ounce package frozen Italian
green beans
2 tablespoons butter
1 package (S.S ounces) scal
loped potatoes
1 can condensed cream of celery
or mushroom soup
Vi cup milk
A teaspoon dried basil leaves
'A teaspoon Worcestershire
sauce
Heat oven to 350 degrees. Trim
excess fat from chops. Brown
chops on both sides in a hot skillet
with a little oil added. Sprinkle
with salt Heat water to boiling in
3-quart saucepan. Add carrots and
frozen beans. Heat to boiling. Stir
in butter, potato'sliccs, and sauce
mix from scalloped potatoes pack
age. Mix soup, milk, basil leaves
and Worcestershire sauce. Stir into
vegetable mixture. Pour into
ungreased baking dish. Place
chops on top. Cover and bake 45
minutes. Uncover and bake until
pork is tender for 10 to IS minutes.
Let stand 5 minutes before serving.