88-Lsncsstsr Firming, Saturday. November 26, 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 SASE. If we re ceive an answer to your question, we will publish it as soon as possible. Afiswers to recipe requests should be sent to the same address. QUESTION Marjorie Ludwig, Hegins, wrote that a few years ago a recipe was printed in this column for a compote filling that was hot and put into a hollowed-out pumpkin for serving. She mislaid the recipe and would like it again. Does anyone know to what recipe she is referring. QUESTION A Pine Grove reader would like a recipe for ice cream that does not use eggs. She would also like a sugar free ice cream recipe if available. QUESTION Catherine Bucher, Harleysville, would like recipes using wild (native) persimmons and also information on Pennsylvania persimmons. QUESTION Donna Gravier, Bernardston, Md., writes that her grandmother made an old recipe called snow pud ding. She has no idea how it was made, but she would love to make it for her mother who often talks about it. Does anyone have the recipe? QUESTION Donna Gravier, Bernardston, Md., would like a recipe for grape jelly using frozen concentrated grape juice. QUESTION Alice Rhoad, Grantville, would like a recipe for the starter for Friendship Cake, not the cake recipe. 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 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 corn syrup. 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 Aida Mothes, Renick, W.V., writes that she was in Nonway, a quick bread that was often served in restaur ants was a fruit or nut bread that was very moist. She would like the Cook's Question Comer ANSWER Carolyn Blevins, Warwick, Md., wanted a recipe for Black Forest Cake made from scratch. Thanks to Josephin Matenus, Dallas, who sent the following recipe. 5 eggs '/«cup butter % cup all-purpose flour V* cup cocoa % cup sugar 'A cup cornstarch 'A cup sugar syrup 2 teaspoons Kirsch 1 pint whipping cream, whipped 9 1-ounce squares chocolate, shaved In a mixing bowl, mix the eggs and butter at medium speed for 2 to 3 minutes. Reduce speed and add the flour and cocoa. Add the sugar and cornstarch and mix. Bake in a greased 1 % -inch deep cake pan in a 350 degree oven for 20 to 25 minutes. When cool, cut the cake into three layers. Combine the sugar syrup and Kirsch. Moisten the bottom layer with the Kirsch sugar-syrup mixture. Spread whipped cream over the bottom layer-of the cake to a thickness of % -inch. Place the second layer on top and spread it with the whipped cream. Place the remaining layer on top and sides of the entire cake. Sprinkle with shaved chocolate. Note; pitted and marinated red cherries may be placed between the individual layers. Serves 12 to 16. ANSWER D. Newsom, Cooperstown, N.Y., wanted a recipe for Spiedie Marinade for meat. Thanks to Maxine Tut ton, Front Royal, Va., for sending a recipe. Barbecued Spiedis % cup salad oil '/> cup lemon juice '/: cup water Yt cup chopped onion V 4 teaspoon pepper '/z teaspoon salt '/: teaspoon rosemary leaves '/z teaspoon oregano Vz teaspoon thyme Vz teaspoon celery salt 1 clove garlic 2 pounds beef, lamb or pork, cubed Combine all seasonings. Marinate meat overnight in cov ered dish. Place on skewers. Grill, turning until done. Serve in hot dog or sub roll. Serves 8 to 12. ANSWER Gwen Webster, Glen Rock, wanted a recipe for grape bars that tastes like those she had purchased at the Grape Festival in Naples, N.Y. Thanks to Jane Gentner, Naples, N.Y., who sent the requested recipe. Concord Grape Bars 3 /« cup butter 1 cup brown sugar 1 ’/* cups flour '/j teaspoon baking soda 1 teaspoon salt IV* cups rolled oats IVi cups grape filling Cream butter and sugar. Sift flour, soda, and salt. Add to butter and sugar mixture. Mix well. Stir in oats. Measure half of mixture and press into greased 13x9-inch pan. Spread with grape filling. Cover with remaining crumb mixture. Bake at 400 degrees for 25 minutes. Cool and cut into bars. Grape filling; 4'A cups concord grapes 1 cup sugar '/«cup flour 2 teaspoons lemon juice '/• teaspoon salt Wash grapes. Remove skins and save them. Place pulp in saucepan and boil. Cook a few minutes until pulp is soft. Put through strainer to remove seeds while pulp is still hot. Mix with skins. Stir in sugar, flour, lemon juice, and salt. Bring to a boil and cook five minutes until thick. PennDOT Offers Signs For Farm HARRISBURG (Dauphin Co.) Agriculture Secretary Boyd E. Wolff advised operators of far mers’ markets and roadside farm markets that they can promote their businesses through new tour ist oriented directional signs to be erected on highways by the Pen nsylvania Department of Trans portation. “This is a good opportunity for market operators to communicate with thousands of people who pass near their businesses every year,” Wolff said. “In many cases, tourists are vis- Black Forest Cake king our state specifically to savor the sights and products of Pennsyl vania agriculture. These new signs will help those tourists find the markets that offer quality Pennsylvania.” The large blue and white reflec torized signs will be erected by the Pennsylvania Department of Transportation on numbered traf fic routes within five miles of the market. “We’re pleased to be able to help promote Pennsylvania’s agri business community and the tour ist industry,” said Transportation Secretary Howard Yerusalim. Holiday Leftovers (Continued from Page B 6) DUTCH POTATO FILLING 6 cups mashed potatoes ' 1 medium onion, chopped 'A cup finely chopped celery 2 tablespoons butter 3 slices bread, cubed 'A cup milk 2 teaspoons salt Pepper to taste 1 teapsoon poultry seasoning Chopped parsley to taste 1 egg, beaten 1 cup milk Saute onion and celery in butter in skillet until browned. Add mashed potatoes with bread cubes, A cup milk, salt, pepper, poultry seasoning and parsley; mix well. Beat in egg and remaining one cup milk until mixture is smooth. Pour into greased 9x13-inch baking dish. Bake at 350 degrees for 30 minutes or until browned. Serves 6. PEA AND STUFFING CASSEROLE 6 cups peas 1 green pepper, chopped 2 teaspoons chopped pimento 1 stalk celery, chopped 8-ounce can sliced water chestnuts 10-ounce can cream of mushroom soup 4-6 cups stuffing Saute green pepper, pimento and celery in skillet until brown. Stir into peas with water chestnuts and mushroom soup. Spoon into baking dish. Spread stuffing on top. Bake at 350 degrees for 35 minutes. Yield: 6 to 8 servings. CORN FRITTERS 3 egg yolks 2 j /j cups cooked com '/a teaspoon salt 'A teaspoon pepper A cup flour 3 egg whites, stiffly beaten Oil for frying Beat egg yolks in bowl until light and lemon-colored. Stir in com, salt, pepper, and flour. Fold in egg whites. Drop by spoonfuls into hot oil in skillet. Cook until golden brown, turning once. Six servings. Highway Markets The signs will carry the name of the market, the approximate mileage from the sign, and an arrow pointing out the proper direction. The Department of Transporta tion will charge a $lOO application fee and erect six-foot by two-foot signs for $230 per sign. Smaller signs, four-foot by sixteen inches, can be erected for $2OO per sign. Farm markets must meet certain standards for hours, parking, and on-site tourist sign. Information on the signs is available through any of Penn- DOT‘s 11 district offices.
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