88-Lancaster Farming, Saturday, October 22, 1994
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 H as
soon as possible.
Answers to recipe requests should be sent to the same
address.
QUESTION— Sherry Rechlin, Lebanon, Conn., would like
a recipe called Death by Chocolate, it has layers of chocolate
morsels, Cool whip, candy bars, cake or brownies in it.
QUESTION Lillian Drasher, Nescopeck, writes that she
made fudge that contained 3 /« pound Velvetta cheese. She
loved it and shared it with others who loved it. Now she can't
find the recipe. Does anyone have this recipe?
QUESTION —Geraldine Kraft, York, would like a recipe for
breadsticks.
QUESTION A Lancaster County reader would like a
recipe for pepper jelly made with Karo or white corn syrup.
QUESTION —D. Newsom, Cooperstown, N.Y., lost one of
her favorite cookbooks. She would like the following recipes
to replace those she lost; lobster or crabmeat dip that is very
delicate and has few ingredients, strawberry shortcake with a
cooked frosting, and Spiedie Marinade for meat.
QUESTION Do any readers have a recipe for home
made ice cream made from potatoes?
QUESTION A Chester County reader wants to know if
wine or brandy can be made from pears.
QUESTION LaFaye Burkholder. Fredericksburg, would
like to know how to dry sunflower seeds and also how to wash
them. Should the seeds be taken off the head to dry?
QUESTION Lena Grill, Reamstown, would like recipes
for crab apple jelly or jam.
QUESTION —Phyllis Baldner, St. Thomas, wants a recipe
for V-8 Juice because she misplaced one she had clipped
from the newspaper. She needs it immediately to use the last
pickings of tomatoes.
QUESTION Isaac Kirk Sr., Silver Spring, Md., wrote that
he misplaced the recipe for turtle soup that he had clipped
from this paper. It appeared about two years ago and had
come from a restaurant in New Orleans. We do not keep a file
copy of these recipes. If you clipped the recipe, please send a
copy for us to reprint.
QUESTION G.E.Ross, Douglassville, writes that he
found a grove of paw paw trees when their goats munched
down an area overgrown with weeds. He has eaten the paw
paws raw and thought perhaps some elderly folks would have
some paw paw recipes for the young folk to enjoy.
QUESTION Gwen Webster, Glen Rock, would like a
recipe for grape bars. She had purchased some at the Grape
Festival in Naples, N.Y. The bars were delicious with a gra
ham cracker crumb crust with fruit on the top.
QUESTION V. M. of Waynesboro, wants a recipe for
sweet pickled peppers. Her idea is to strip the peppers and eat
them on steaks, subs, hamburgers or a side dish. She had
them at a sub shop where the owner made them himself but
did not want to share his recipe.
QUESTION —Aida Mothes, Renick, W.V., writes that she
was in Norway, a quick bread that was often served in restaur
ants was a fruit or nut bread that was very moist. She would
like the recipe.
ANSWER Helen Spencer, Hopewell, N.J., wanted to
know where to purchase molds to make clear toy candy.
Thanks to Joyce Bachman, Jonestown, who writes that when
she makes clear toy cand, she uses tiny cookie cutters.
Lay out a piece of aluminum foil and spray heavily with veg
etable oil spray. Place tiny cookie cutters (bite size) on foil.
Make sure the area is level. Pour hot clear toy mixture into cut
ters, thin or thick, the depth is up to you. Let cool, then pop the
toy candy out of the cookie cutters. Make sure you jiave
enough cutters for a whole batch of clear toy mixture before
you begin as the* mixture drys really fast.
Cook’s
Question
Comer
ANSWER M. Lehman would like a recipe for canning
carrots. Thanks to Hazel Spamer, Perry Hall, for sending her
recipe.
Canned Carrots:
Scrub carrots; scrape or blanch them and slip off the skins.
May be sliced, diced or left whole. Precook for 5 minutes and
pack in pint Jars. Fill carrots to neck with water. Seal. Can in
boiling water bath for 100 minutes for pints or 120 minutes for
quarts or 30 minutes in pressure canner at 10 pounds
pressure.
When ready to serve, heat and drizzle with honey.
ANSWER —Dianna Cook, Elmer, N.J., wanted a recipe for
pickled hot peppers. Thanks to Mrs. Ben Z. Stoltzfus, Kinzer,
for sending a relish recipe and Mrs. Robert Uhler Jr., Boyer
town, for sending one for Jalapenos.
Hot Pepper Relish
7 cups finely chopped or grind hot peppers
2 tablespoons salt
Combine ground peppers and salt and let set for 3 hours.
Add:
5 cups sugar
1 quart vinegar
Cook until thick, stirring frequently, about 45 mintues. Put
into jars and seal in boiling water bath.
Perfect Pickled Jalapenos
11 sliced Jalapenos
24 Vi -inch carrots, sliced
12 pearl onions, peeled
12 bay leaves
2 cups white vinegar
2 cups water
Combine vinegar and water in an enamel pot and bring to a
boil. Almost fill hot sterile jars with jalapeno rings. Add 2 carrot
slices, an onion, and bay leaf to each jar. Add boiling liquid to
each jar, fill to within Vi -inch of top. Seal and process in boil
ing water bath for 10 minutes. Yield: makes 12 one-half pint
jars.
ANSWER—Dianna Cook, Elmer, N.J., wanted a recipe for
pumpkin fudge. Thanks to Josephine Matenus, Dallas, for
sending her recipe.
Old-Fashioned Pumpkin Fudge
2 cups sugar
2 tablespoons light corn syrup
1 tablespoon mashed cooked pumpkin
% cup sweetened condensed milk
'A cup milk
’/« teaspoon pumpkin pie spice
Salt to taste
2 tablespoons butter
Vt teaspoon vanilla extract
2 drops orange food coloring, optional
Combine sugar, corn syrup, pumpkin, condensed milk,
milk, pumpkin pie spice, and salt in saucepan; mix well. Bring
to d boil over medium-high heat; reduce heat. Cook to 238
degrees on candy thermometer, soft-ball stage, stirring
occasionally. ‘
Cool slightly. Stir in butter until melted. Add vanilla and food
coloring. Beat until mixture is creamy and loses its luster.
Spread in 5x9-inch dish lined with buttered foil; smooth top.
Let stand until cool and firm. Cut into squares. Yield 45
squares.
ANSWER —A reader was looking for a recipe called cab
bage strudel. Thanks to Josephine Matenus, Dallas, for send
ing it.
V/t pounds all-purpose flour
1 egg
14 teaspoon salt
1 tablespoon butter
Lukewarm milk
Mix ingredients gradually, add the sifted flour with salt, egg
yolk, and butter. Knead dough until it is smooth and elastic.
Allow to stand for 20 minutes in a warm place.
Cabbage Filling:
3 pound head of cabbage
1 cup nut meats, crushed
3 /« cup shortening
1 cup raisins, washed and dried
2 cups fine bread crumbs or crushed graham crackers
1 teaspoon cinnamon
Select a solid white head of cabbage, chop fine or grate
coarsely into one half cups shortening and simmer until boil
ing, stirring frequently to prevent scorching. Allow to cool. Pre
pare strudel dough arid stretch. Cut drf the thick portions
around the stretched dough. Spread on the cabbage filling
that has been cooled. Sprinkle over the crushed walnuts, rai
sins, and crumbs. Fold over two sides and roll strudel with the
aid of a tablecloth. Place in well-greased pan. Brush top with
melted butter and bake in 350 degree oven until golden
brown. Serve hot.
ANSWER M. Lehman would like a recipe for canning
carrots. Thanks to Hazel Spamer, Perry Hall, for sending her
recipe.
Canned Carrots:
Scrub carrots; scrape or blanch them and slip off the skins.
May be sliced, diced or left whole. Precook for 5 minutes and
pack in pint Jars. Fill carrots to neck with water. Seal. Can in
boiling water bath for 100 minutes for pints or 120 minutes for
quarts or 30 minutes in pressure canner at 10 pounds
pressure.
When ready to serve, heat and drizzle with honey.
(Turn to Pago B 12)
Cabbage Sfrudel
Apple
Month
(Continued from Page B 8)
APPLE NUT RING
2 8-ounce packages refrigerated
biscuits
V* cup sugar
1 tablespoon cinnamon
'/* cup melted butter
2 medium apples
'A cup chopped nuts
V* cup raisins (optional)
Preheat oven to 400 degrees.
Separate biscuits into 20 pieces.
Combine sugarand cinnamon. Dip
biscuits into melted butter, then
roll in sugar mixture. Arrange bis
cuits in single layer in round bak
ing dish. Peel, cote, and slice
apples very thin. Place an apple
slice between each biscuit and
around edge of baking dish. Mix
nuts and rasins with remaining
sugar mixture and sprinkle on top.
Bake 25 to 30 minutes or until gol
den brown.
Yvonne Horst
Newmanstown
APPLE PIE
Crust:
114 cups pastry flour
1 teaspoon baking powder
Vt teaspoon salt
Vi cup shortening
4 tablespoons milk
Combine dry ingredients. Cut in
shortening. Add milk.
Filling:
5 cups apples
1 cup granulated sugar
2 tablespoons flour
Dash cinnamon
1 pie crust
Mix together first four ingre
dients, put into unbaked pie shell.
Mix crumbs and sprinkle on top.
Bake at 400 degrees for IS
minutes, reduce heat to 350
degrees and bake until apples are
soft in the center.
Crumbs:
'A cup oatmeal
'A cup brown sugar
'A cup flour
A cup margarine
Mix together; sprinkle on pie
and bake according to directions
above.
APPLE BREAD
2 A cup butter
l'/i cups sugar
4 eggs
VA cups apple sauce
'A cup milk
4 cups flour, sifted
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon grated lemon rind
1 cup chopped pecans
A cup chopped raisins
A cup chopped dates
Cream together butter and
sugar. Beat in applesauce and mix
in milk. Sift together dry ingre
dients. Add to applesauce mixture
and mix well. Stir in remaining
ingredients. Pour into two greased
9x5x3-inch loaf pans. Bake in 3SO
degree oven for 1 hour or until
bread tests doen. Cool on rack for
10 minutes. Remove from pan and
cool.
Sarah Clark