Eli Eer mi ICflSl 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 Sandy Sheffer, Glen Rock, would like a recipe for canning Polish dill pickles from scratch, not using the pickling mix packets. QUESTION Betty Loump, Bernville, would like a recipe for a pumpkin roll with a cream cheese filling. QUESTION—CaroIyn Blevins, Warwick, Md., would like a recipe for Black Forest Cake made from scratch. QUESTION Faye Better, Mechanicsburg, is looking for a recipe for Friendship Cake that is made from fermented fruit. QUESTION Becky Shires, Oxford, would like a recipe for lemon meringue cake. She had a piece at Miller’s Smor garsbord near Lancaster recently. The layer cake had a filling between layers and pecans on the outside. QUESTION Ellie, no address, would like a recipe for chocolate chip cookies made without flour. QUESTION M.J. Howard, Columbus, N.J., would like a recipe for the ham and bean soup that was sold at the Gordon ville Fire Co. Builder’s Sale on October 16. She writes ‘it was wonderful and I bought every container they had left." QUESTION Andy Andrews, Brownstown, would like a recipe for pumpkin-flavored candy apples. QUESTION A Lancaster County reader would like a recipe for pepper jelly made with Karo or white com syrup. QUESTION D. Newsom, Cooperstown, N.Y., would like the following recipes to replace thos&she lost strawberry shortcake with a cooked frosting and a Spiedie Marinade for meat. QUESTION Do any readers have a recipe for home made ice cream made with 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 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 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 Denise Kahler, Dornsife, wanted a recipe for pumpkin cranberry bread. Here is one from Ocean Spray. Cranberry Pumpkin Bread \*A cups flour 1 cup sugar 2 teaspoons baking powder A teaspoon baking soda 1 teaspoon cinnamon A teaspoon nutmeg A teaspoon allspice 1 cup pumpkin A cup oil 2 eggs I'A cups fresh or frozen cranberries, coarsely chopped Preheat oven to 350 degrees. Grease and flour a loaf pan Combine dry ingredients in a mixing bowl. Combine remaining ingredients, except cranberries, in a separate mix ing bowl. Add to dry ingredients, stirring just until dry ingre dients are moist. Stir in cranberries. Spread evenly in loaf pan. Bake 1 A hours or until a tooth pick inserted in the center of the bread comes out clean. Remove from pan. Cool completely on a wire rack. Makes one loaf.' Cook's Question Comer ANSWER Theresa Moore, New Park, wanted a recipe for poppy seed salad dressing. Thanks to Sue Miller, Chester Springs, for sending a recipe her family enjoys, and to Nancy Eyler, Street, Md., for sending a recipe that she uses a lot. Poppyseed brassing IVj cups sugar 2 teaspoons dry mustard 2 teaspoons salt % cup vinegar 3 tablespoons onion juice (optional) 2 cups oil 3 tablespoons poppyseeds Mix together all ingredients .except oil and poppyseeds. Allow sugar to dissolve. Add the oil very slowly while beating in a blender or food processor, then add the seeds and beat one minute longer. Store in cool place or refrigerate. Makes 3 cups. / use a food processor because it blends the salad dressing so well that there is not any separation between the oil and other ingredients later. Poppy Seed Dressing IVt cups sugar 2 teaspoons dry mustard 2 teaspoons salt % cup vinegar 3 tablespoons chopped onion 1% cups salad oil 1 teaspoon poppy seeds Place dry ingredients and vinegar in blender. Add onion. With blender running, slowly add oil through opening in top. Add poppy seeds and blend just to mix. Store in refrigerator. ANSWER Anna Cruzan, Leesburg, N.J., wanted a recipe for refried beans made from raw pinto beans. Thanks to Mrs. Ray Keeny, New Freedom, for sending a recipe. Mexican Refried Beans Soak overnight or by quick method: 1 pound dried pinto, pink or kidney beans Add: 6 cups water 2 onions, chopped (optional) Bring to a boil, cover and simmer slowly until beans are ten der, about 3 hours. Mash beans with potato masher. Add: 'A cup hot bacon drippings, margarine, or lard Salt to taste Mix well, continue cooking, stirring frequently until beans are thickened and fat is absorbed. Serve at once or refrigerate for later use. Use as filling in tortillas, as a side dish with rice or tacos, or on Navajo Tacos. Options: Cook beans with half the onion; heat fat in skillet; saute remaining onions then mash V* cup beans into skillet. Fry a short time and push aside, addlhg more beans by % cupfuls and mashing. Simmer 10 minutes to finish. ‘ Add chili powder and cumin and tomato sauce to taste. Place in greased casserole, sprinkle with cheese, and keep hot in oven until ready to serve. ANSWER Barbara Phillips, Hamburg, wanted a recipe for baked lima beans using dried beans that need to be soaked overnight. Thanks to Sandy Sheffer, Glen Rock, for sending recipe. Baked Lima Beans 1 quart lima beans, baked soft 1 pint ham broth % pound diced ham 1 cup syrup (molasses) % to 1 cup ketchup Put in casserole dish and bake at 325 degrees for approxi mately 2 hours. ANSWER For Lorraine Bannon, Waymart, who wanted a recipe for ham loaf, here is one from Elsie Reiff, Ephrata. 2 pounds fresh pork 2 pounds ground beef 2 eggs VA cups milk I'A cups bread crumbs 1 teaspoon salt 1 teaspoon pepper Mix together all ingredients. Syrup: 1 cup brown sugar 1 tablespoon mustard * 'A cup water Vz cup vinegar 4 ounces crushed pineapple Bring all ingredients to a boil and pour over unbaked ham loaf. Bake uncovered for one hour at 350 degrees. PUMPKIN CAKE % CU p chopped nuts 2 cups flour Sift together all dry ingredients. 2 cups sugar In separate bowl, beat eggs and 2 teaspoons baking soda add oil and pumpkin, beat slightly. 1 teaspoon baking powder Add sifted dry ingredients and mix 'A teaspoon salt gently. Spread into ungreased 'A teaspoon pumpkin spice 9x13-inch pan. Sprinkle raisins 4 eggs and nuts over top. Bake at 350 1 cup vegetable oil degrees for 35 minutes. 2 cups cooked pumpkin 1 cup raisins Ham Loaf Frost with cream cheese icing: 6 ounces cream cheese, softened Dinner (Continued from Pago B 6) APPLE STUFFING 14 cup butter 2 onions, chopped 1 cup chopped celery 1 cup chopped apples 2 teaspoons sugar 2 teaspoon salt 2 teaspoons parsley 14 teaspoon pepper 1 or 2 eggs Water or broth Poultry seasoning to taste 8-10 cups bread cubes Saute onions in butter, add cel ery, apple, seasoning, and water or broth. Add bread cubes, eggs, and more water or broth if necessary to make a moist stuffing. For roast duck or chicken, use about half of the apple stuffing recipe. Butter well and sprinkle with salt and pepper, allow about 30 minutes per pound for roasting. Josephine Matenus Dallas CANDIED CARROTS AND CRANBERRIES Cook until crisp tender: 1 cup sliced carrots 14 cup cranberries 1 tablespoon water Add: 1 tablespoon butter 3 tablespoons brown sugar Dash cinnamon 2 tablespoons chopped walnuts Cook in open pan until boiling. Frances Dietz York FRANCIE’S PUMPKIN TORTE Beat together as package directs: Single layer yellow cake mix V* cup cooked mashed pumpkin 1 egg 'A teaspoon cinnamon 3 tablespoons oil Bake according to package directions, using a prepared 8-inch round pan. Cool, then split into two layers. Filling: 1 package instant butterscotch pudding 1 cup sour cream 1 cup cooked mashed pumpkin Spread filling between and on top of layers; chill. Sprinkle with chopped nuts if desired. Frances Dietz York TURKEY/CHICKEN FILLING 1 turkey or chicken 12-ounce bag filling 1 package seasoning bread cubes 3 sticks butter, melted I V* quart broth Cook turkey or chicken until soft. Take meat off bones. Lay the meat in bottom of roaster. Take a 12-ounce bag of Ailing and one package of seasoning cubes; mix together. Combine melted butter and broth. Pour over cubes. Put mixture on top of meat Bake at 225 degrees for 2'A hours. Serves 16. Contributor writes: The filling may seem soggy when the broth is added, but it will fluff up after it’s baked. You can make this the night or day before and refrigerate. It's a family favorite at Thanksgiving. Rosene Wadel Chambersburg 4 tablespoons butter Vi teaspoon vanilla 1 cup confectioners’ sugar Beat together cream cheese and butter. Add vanilla and sugar and blend well. Sarah Clark Breezewood
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