MPLaitesMr JWmtnfl,. Sittmfoy. Wnm 4.,1" 5 If you are looking for a recipe but cant find it, send your recipe request to Lou Ann Good, Cook’s Question Comer, 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. Answers to recipe requests should be sent to the same address. QUESTION Livina Fisher, Mifflin, would like a recipe for stuffed chicken breasts. QUESTION Gladys Lillya, Salem, N.J., would like a recipe for breakfast casserole made with potatoes, eggs, and sausage. QUESTION —Karen Martin, Berks Co., would like a recipe for Yorkshire pudding, .which the author James Herriot writes about on his books on being a veterinarian. QUESTION —Evelyn Godshall, Huntingdon Valley, would like a recipe for chewy chocolate chip cookies. QUESTION Cindy Guigley, Machado, would like a recipe for old-fashioned fastnachts. QUESTION —Mrs. N.H. Good, Timberville, Va., would like recipes for potato soup. QUESTION Pam Zebley, Northeast, Md., would like a recipe for potato doughnuts like thoses sold at the Pennsylva nia Farm Show. QUESTION Janet Rutz, Carlisle, would like recipes to use dried cranberry beans. QUESTION—CaroI Modesto, Smyrna, Del., would like the recipe for Dutch cake, a yeast-bread cake baked in a loaf pan. The bread-cake has raisins and dried baking fruits. Carole writes that her grandparents of German ancestry made it when she was a child, but no recipe exists in the family now. QUESTION Frank T. Cat of Millerstown, would like a recipe for English toffee cookies and for Oatmeal Raisin Cookies like those sold by Weis Markets. The cookies are great tasting and don’t crumble for children. QUESTION S. Brace, Knoxville, would like a recipe for homemade cracker recipes, any flavor. QUESTION —Miriam Byler, Middlefield, Ohio, would like a recipe for a cheese strudel made from scratch. QUESTION—A reader from Bridgewater, Va., would like a recipe for Boston clam chowder like that served at Moss's Steak and Seafood House. QUESTION —N.Martin, Bowmansville, would like recipes using potato starch in fruit puddings. Do you use it as Clear Jel? Also, how do you use instant Clear Jel? QUESTION Nancy Koons, Lebanon, would like some recipes for crockpot meals. QUESTION Valerie Miller, Honesdale, would like a recipe for chicken hot wings and a recipe for sourdough bread that does not take yeast, baking powder or baking soda. QUESTION Joanne Swords, Manheim, would like a recipe for Cottleston pie, a British recipe. QUESTION —Robin O'Brien, Reading, would like a recipe for a hard candy with nuts called Mooshie. QUESTION Karen Kinnane, Shartlesville, would like a recipe for a cold light as air lemon-flavored dessert served in tiny parfait glasses, which is called Lemon Melting Moments (not a pudding, but with the texture and weight of whipped cream, served in a fancy New York Restaurant in the 19705). QUESTION Karen Kinnane, Shartlesville, would like a recipe for garlic ring bolonga; for clear cranberry jelly that can be molded in shapes; for a yeast bread shaped like a dragon, which is sold every year at an antique shop on Church Lane, N.J. Karen writes that she has never been able to even taste one because the baker only makes two and the ‘‘help'' buy them before the sale opens. The dragon appears to have an egg wash which gives a shiny golden brown color and a raisin in the eye. Cook's Question Comer QUESTION Mrs. Wayne L. Miller, Bruceton Miles, W. Va., wants recipes using cabbage and recipes using oranges. QUESTION—Louise Graybeal, Renick, W.Va., would like a recipe for pancake syrup that is light in calories. 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—Anna Lehman, Hershey, would like a recipe for black walnut chipper cake. QUESTION Ruth Best, Newburg, wants recipes for diabetic jams and jellies of several different fruit flavors. QUESTION Andy Andrews, Brownstown, would like a recipe for pumpkin-flavored candy apples. QUESTION Do any readers have a recipe for home made ice cream made with potatoes? QUESTION Virgina Unger, Winchester, Va., would like a recipe for souse made from pig's feet. QUESTION Sarah Clark, Breezewood, would like a recipes for angel hair fudge and for white bark fudge. QUESTION Mrs. David Early, Annville, would like a recipe for crumb buns made with yeast. ANSWER Verba Rowan, Whiteford, Md., wanted to have the recipe for Heath Bar Cake. Thanks to Mrs. Anthony Hathaway, Pittstown, N.J.; Pat Elligson, Millers, Md., and others for sending recipes. Heath Bar Crunch Cake Cream together: % cup shortening 3 eggs 1% cups sugar Add: % cup cocoa with V/3 cups cold water Sift together: 2 cups all-purpose flour 'A teaspoon baking powder 1 % teaspoons baking soda 1 teaspoon salt 1 teaspoon vanilla Add dry ingredients to creamed mixture. Mix just until moist. Bake at 350 degrees in a 9x13-inch baking pan for 35-40 minutes. Cool. 1 or 2 packages Heath bits or crushed Heath bars 1 large package instant chocolate pudding 1 large container whipped topping, thawed Mix chocolate pudding according to package directions. Crumble half of the cake in the bottom of a 9x13-inch baking dish. Pour half the prepared chocolate pudding over the cake. Now add half the whipped topping. Sprinkle half the crushed Heath bars over the whipped topping. Repeat layers. Refrigerate. ANSWER A reader from Bridgewater, Va., wanted recipes for stuffed mushrooms. Thanks to Leora Petet, Lucille Weiby, Hamburg, and others for recipes. Stuffed Mushrooms 1 pound medium-sized fresh mushrooms % cup lemon juice 1 cup soft bread crumbs 'A cup ham, chopped 2Vi tablespoons Parmesan cheese, grated 1 tablespoon parsley flakes 'A teaspoon oregano leaves V «teaspoon black pepper Dash instant garlic powder % cup olive oil V« cup beef broth or bouillon cube, dissolved Rinse, pat dry, and remove stems from mushrooms (reserve stems for use in soups and stews). Dip each mushroom cup in lemon juice. Combine remaining ingre dients except oil. Blend well. Fill each cup with a teaspoon of bread crumb mixture. Arrange stuffed mushrooms in shallow baking dish or pie plate. Sprinkle with oil. Pour V* -inch hot water to prevent mushrooms from becoming dry. Bake in pre heated 400 degree oven for 15 minutes or until they are browned and heated throughout. Serve immediately. Stuffed Mushrooms 1 pound mushrooms, medium Wash and pull out stems In saucepan, saute: 1 cup chopped celery V 4 cup chopped onions 2 slices bread cubes Let cool slightly and add 1 can tiny shrimp. Mix together and stuff in mushrooms. (Stems may also be used in the mixture or steamed alone). Microwave 3 to 5 minutes or bake in 350 degree oven for 10 minutes. (Turn to Pago 824) Heart (Continued from Pago B 7) GARDEN VEGETABLE STIR FRY V* teaspoon garlic powder 2 carrots, cut into thin sticks 2 ribs celery, slice thin on diagonal 1 cup broccoli 1 cup shredded cabbage 1 cup thin sliced onions 1 tablespoon soy sauce 2 teaspoons cornstarch 'A cup water Mix cornstarch, garlic powder, water, and soy sauce together in small dish and set aside. Heat oil in large skillet. Add carrots and onions, stir-frying until partially cooked. Add cabbage and broc coli. Stir fry 2-3 minutes until veg etables are lender but crisp. Add cornstarch mixture to vegetables slowly, stirring constantly. Cook until bubbly and thickened. Spinach, mushrooms or any combination of vegetables totaling S cups can be used in this recipe. Serve over cooked rice. If desired, add 1 cup cooked meat or a 16-ounch can kidney beans or a 4-6-ounce package of tofu, cut into cubes. LOW-FAT MOIST APPLE CAKE 2!4 cups peeled, chopped bak ing apples 1 cup sugar 2 tablespoons vegetable oil 2 egg whites l'/i cups flour IVi teaspoons baking powder 14 teaspoon baking soda 1 teaspoon cinnamon 1 cup fresh or frozen cranberries !4 cup chopped pecans or walnuts Preheat oven to 3SO degrees. Spray vegetable spray on bottom and sides of large loaf pan. Put wax papper on bottom to make removal easier. Combine apples, sugar, and oil in medium mixing bowl. Add egg whites, mixing well. Combine dry ingredients and add to mixture, stirring until dry ingredients are moist. Stir in cranberries and wal nuts. Bake 60 minutes or until toothpick inserted in center comes out clean. Note; Buy extra cranberries in the fall and freeze them. They don’t get soggy. Jean Msy'or Chesapeake City, Md. POTATO CRISP Non-stick vegetable cooking spray 2 medium potatoes Scrub and wash potatoes, Slice Vi -inch thick. Line cookie sheet with aluminum foil Spray foil with vegetable spray. Line pota toes slice on cookie sheet Sprinkle with garlic salt Bake at4SO degree oven for 20 minutes. Turn over 10 minutes after baking. Will be nice ly browned and crisp. About 4 servings. "My husband is a potato eater. Since he is a fried potato eater, I had to think of some way to make potatoes so they won’t be greasy and he would like them. Guess what? He loves these and they are easy to fix. Sarah Clark Breezewood LOW-FAT MEATBALLS l'/i pounds extra lean ground beef 'A cup chopped onions 2 eggs whites 'A cup skim milk 'A cup rolled oats Mix all ingredients in a large bowl. Make meatballs the size of large walnuts. Bake in 32S degree oven until cooked through. Serve with rice, noodles, or potatoes.
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