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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 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