88-Lancaster Farming, Saturday, December 24, 1994 if you are looking for a recipe but cam find it, send your recipe request to Lou Ann Good, Cook’s Question Comer, In care of Lancaster Fanning, 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. Answers to recipe requests should be sent to the same address. QUESTION—DoIIy Getz, Manheim, would like a recipe for homemade vanilla fudge that does not require lengthy booking. QUESTION—Louise Graybeal, Renick, W.Va., would like a recipe for pancake syrup that is light in calories. QUESTION Louise Graybeal, Renick, W.Va., remem bers that her mother made herb seasoned stuffing with onions, celery, etc., which was formed into balls and baked. They were really crunchy on the outside and soft on the inside. Louise thinks it is a German recipe that was passed down through the family but never written. Every Thanksgiv ing and Christmas her mother made them and lots of little fin gers picked them out of the pan before dinner was ready, she writes. QUESTION I.M. Filler, Brookfield, Mass., would like a recipe for stuffed pumpkin or as one friend called it, Poor Man’s Turkey. She thinks it is an old New England recipe. QUESTION—Sherry Craner of Bridgeton, N.J., would like the recipe for the best meatloaf. QUESTION —A reader would like a recipe for raise cakes that her grandmother made years ago. She knows the cakes contained yeast, mashed potatoes, and had a sugar glaze on top. The cakes were always made in a.single layer in cake pans. QUESTION —Jean Nestler, Halifax, would like a recipe for lime gelatin and cottage cheese salad that was served at the Harvest House Restaurant in Colonial Pdrk during the early 19705. QUESTION—Anne Wiegle, Pottstown, would like a recipe for pickled herring. She wrote that years ago, her family made it by cleaning, splitting, and deheading the herring. The fish was salted and packed in barrels. The fish juice leaked out and formed the brine. She needs to know the ratio of salt to pounds of fish. QUESTION Velma Winters, Manheim, would like a recipe for baked potato soup. QUESTION —Linda Fisher, Ronks, would like a recipe for salsa, either hot or mild. QUESTION —Anna Lehman, Hershey, would like a recipe for black walnut chipper cake. QUESTION Rosemary Mattiuz, Kersey, wants a recipe for liverwurst. The family butchers their own pigs and has lots of liver to use. QUESTION Ruth Best, Newburg, wants recipes for diabetic jams and jellies of several different fruit flavors. QUESTION —A York County reader would like a recipe for fresh coconut cake using a boxed cake mix. QUESTION Anne Crist, Airville, would like a recipe to make root beer in a gallon jar. Yeast and root beer syrup is added and left set in the sun for a day. Anne previously used this recipe and her family loved it, but she misplaced the recipe. QUESTION Betty Evans, Requea, has been looking for years for an old recipe for roll-out sugar cookies that are soft and look like they rise during baking. When cool, the cookies are frosted. QUESTION Ruth Ann Burke, York, would like a recipe for Firehouse Potato Soup. She had clipped it from this paper several years ago and her family really liked it. Recently, her daughter requested it, but the recipe has been mislaid. Did anyone else clip the recipe? QUESTION Becky Shires, Oxford, would like a recipe for lemon meringue cake. She had a piece at Miller’s Smor gasbord near Lancaster recently. The layer cake had a filling between layers and pecans on the outside. Cook's Question Comer Festive Bites And Sips (ConUnind from Pago B 6) SPARKLE PUNCH I'/i-ounce envelope unsweetened lemon lime or cherry powdered soft drink mix 1 cup sugar 1 quart vanilla ice cream 1 pint 12-ounce bottle carbo nated water 2 cups cold milk Combine soft drink mix and sugar. Dissolve in milk. Pour into 6 to 8 glasses. Add scoops of ice cream. Resting bottle on rim, pour in carbonated water, stirring slightly. Yields 6 to 8 servings. Susan Pardoe Sullivan Co. Dairy Princess FROSTY APPLE DELIGHT 1 gallon cold milk 12-ounces apple concentrate l'/i quarts vanilla ice cream, softened Cinnamon Nutmeg Add all ingredients in a large bowl and beat until frothy. Pour into a chilled punch bowl. Add cin namon and nutmeg to taste. Serves 25. Amy Espenshade Lancaster Co. Dairy Princess RED RASPBERRY MULLED CIDER 1 quart apple cider '/> cup seedless red raspberry jam 2 teaspoons lemon juice Cinnamon stick (optional) Combine the cider and jam in a saucepan. Whisk to dissolve the preserves then simmer until cider is warm. Add the lemon juice and pour into warm mugs. Stir in a cin namon stick. The mulled cider may be prepared in advance and reheated in the microwave or kept warm in a crockpot or over a chaf ing dish. 6 servings. 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 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 M.J. Howard, Columbus, N.J., wants a recipe for the ham and bean soup that was sold at the Gordon ville Fire Co. Builder’s Sale on October 16. ANSWER —For the reader who wanted recipes for leftov er turkey, here are some from M.L of Pine Grove. Turkey Vegetable Soup 6 cups turkey or chicken broth 3 medium potatoes, peeled and chopped 2 carrots, chopped 2 celery ribs, chopped 2 medium onions, chopped 2 15-ounce cans cream-style corn 2 BVi -ounce cans lima beans, drained 1 to 2 cups chopped cooked turkey V 4 to 1 teaspoon chili powder Salt and pepper to taste In a large kettle, combine broth, potatoes, carrots, celery, and onions. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender. Add corn, lima beans, turkey, chili powder, salt, and pepper. Cover and simmer 10 minutes longer. Yield: 12 servings (about 3Vi quarts). CREAMY PEPPERMINT SHAKE 2 cups milk 54 cup crushed peppermint candy 154 pints vanilla ice cream. Place milk and candy in electric blender and mix. Add ice cream and process until smooth and creamy. Makes six servings. Amy Espenshade Lancaster Co. Dairy Princess CITRUS PINEAPPLE PUNCH 12-ounce can pineapple juice concentrate 3 cups water 54 cup sweet orange marmalade 54 cup lemon juice 32-ounces orange flavored sei zor water 1 pint orange sherbet 1 orange, thinly sliced 54 cup maraschino cherries Pour pineapple juice concen trate into punch bowl. Add water, lemon juice and marmalade. Stir to combine. Add seltzer. Add ice cubes and top with maraschino cherries. Chill. 12 servings. SPARKLING GRAPE FLIP 48-ounce bottle white grape juice 1 cup grape jelly 'A cup lemon juice 1 quart seltzer water Fresh mint leaves (optional) Thin slices lemon (optional) Edible flowers (optional) Combine one cup grape juice and jelly in small saucepan. Heat for S minutes to dissolve jelly. In a punch bowl or pitcher, combine the mixture with the remaining grape juice and lemon juice. Stir to combine. To serve, place the grape mix ture in a punch bowl. Add the selt zser water and ice cubes. Save in tall stem glasses garnished with optional ingredients. 12 servings. (Turn to Pag* B 16) PIZZA PAN COOKIES 1 cup butter, softened V* cup granulated sugar ’/«cup packed brown sugar 8-ounces cream cheese, softened 1 teaspoon vanilla 2 eggs 2'/icups all-purpose flour 1 teaspoon baking soda 'A teaspoon salt 12-ounces semi-sweet choco late chips 1 cup chopped walnuts or pecans Preheat oven to 375 degrees. Lightly grease two 12-inch pizza pans. Cream butter, sugars, cream cheese, and vanilla in large bowl. Add eggs; beat until light Com bine flour, baking soda, and salt in small bowl. Add to creamed mix ture; blend well. Stir in chocolate chips and nuts. Divide dough in half; press each half evenly into a prepared pan. Bake 20 to 25 minutes or until lightly browned around edges. Cool completely in pans or wire racks. To serve, cut into slim wedges or break into pieces. Lisa Sparr Kingsville, Md. SUPER CHUNK JUMBLES V, cup butter 'A cup granulated sugar A cup brown sugar 1 egg Vi teaspoon vanilla 1 cup flour 1 teaspoon baking soda 'A teaspoon salt 6 squares white chocolate, chopped 2 cups walnuts, chopped, toasted l'/4 cups raisins Heat oven to 37S degrees. Beat butter and sugars until light and fluffy. Beat in egg and vanilla. Mix in flour, baking soda, and salt. Stir in white chocolate, walnuts and raisins. Drop by rounded tables poons. 1/4 inches apart, onto ungreased cookie sheets. Bake 12 to IS minutes or until golden brown. Cool 2 to 3 minutes: remove from cookie sheets. Cool on wires. Makes about 3 dozen. VELVEETA FUDGE % pound Velveeta cheese, cubed 1 cup butter 6 squares unsweetened chocolate 2 tablespoons light com syrup 2 pounds sifted confectioners’ sugar VA cups chopped pecans 1 teaspoon vanilla Heat Velveeta, chocolate, and com syrup until melted. Add sugar to mixture and beat with electric mixer on medium speed until smooth. Stir in pecans and vanilla. Pour into greased 13x9-inch pan. Smooth and cover. Refrigerate several hours. Makes 3'A pounds fudge. Nadine Huber Sprankle Mills SNACKIN' REUBENS 8-ounces cooked corned beef, chopped '/« cup thousand island dressing 25 slices cocktail-size rye bread 1 cup drained,'sauerkraut 1 cup shredded Swiss cheese Mini dill pickles Mix corned beef and dressing. Place bread slices on rack in broil er pan. Divide corned beef mixture among bread slices. Top with sauerkraut and cheese. Broil 4-in ches from heat 4 minutes or until cheese is melted. Serve with pick les. Makes 25 appetizers. Baker’s
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