BS-Lsncastar Fuming, Saturday, February 11, 1995
If you are looking for a recipe but can’t 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 R. Burkhart, Narvon, wants the corn fritter
recipe that tastes like those served at Yoder's Restaurant in
New Holland.
QUESTION Lucy Lowe would like a recipe to make 5 to
10 pounds of a good-tasting pork sausage.
QUESTION Dolly Getty, Oxford, would like recipes for
muffin mix and quick bread mix in which the dry ingredients
may be combined ahead of time and stored until ready to
bake.
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 Harriot writes
about in 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 those 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 like those sold by Weis Mark
ets. The cookies are great tasting and don't crumble for
children.
QUESTION—Miriam Byler, Middlefield, Ohio, would like a
recipe for a cheese strudel made from scratch.
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 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.
QUESTION Mrs. Wayne L. Miller, Bruceton Miles, W.
Va., wants recipeslising cabbage and recipes using oranges.
Cook's
Question
Comer
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 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.
QUESTION—Frank!. Cat of Millerstown, wanted a recipe
for Oatmeal Raisin Cookies like those sold by Weis Markets.
Thanks to a reader who sent in the following recipe.
Chewy Oatmeal Cookies
1 cup brown sugar
1 cup granulated sugar
1 cup shortening
2 eggs
1 teaspoon vanilla
4 cups rolled oats
1 cup flour
1 teaspoon baking soda
Vi teaspoon salt
'A cup coconut
Vi cup nuts
1 cup raisins, ground
Cream sugar, shortening; add eggs and the remaining
ingredients in order listed. Drop by teaspoonful on ungreased
cookie sheet. Bake at 350 degrees for 10 minutes.
ANSWER—Valerie Miller, Honesdale, wanted a recipe for
chicken hot wings. Thanks to PamZebley, Northeast, Md., for
sending two recipes.
Hot ’N’ Honeyed Chicken Wings
3 pounds chicken wings
'V* cup Pace Picante Sauce
% cup honey
A cup so/ sauce
'A cup Dijon-style mustard
3 tablespoons vegetable oil
2 tablespoons grated fresh ginger
'A teaspoon grated orange peel
Additional Pace Picante Sauce
Cut off and discard wing tips; cut each wing in half at joint.
Place in 13x9-inch baking dish.
Combine V* cup picante sauce, honey, soy sauce, mus
tard, oil, ginger, and orange peel in small bowl; mix well. Pour
over chicken wings. Cover and refrigerate at least six hours or
overnight.
Preheat oven to 400 degrees. Place chicken wings and
sauce in single layer on foil-lined 15x10-inch jelly-roll pan.
Bake 40 to 45 minutes or until brown. Serve warm with addi
tional picante sauce.
Hot Barbecued Chicken Wings
12 chicken wings
'A cup flour
'A teaspoon chili powder
'A cup cooking oil
V* cup barbecue sauce
'A teaspoon hot pepper sauce
Remove wing tips and cut wings in half. Dust in a mixture of
flour and chili powder and fry in hot oil 8-10 minutes on each
side, until golden brown. Drain on paper towels. He&t together
barbecue sauce and hot pepper sauce. Add the cooked chick
en wings and simmer for a few minutes.
ANSWER Anna Lehman, Hershey, would like a recipe
for black walnut chipper cake. Thanks to D.Horst, N.Y., for
sending a recipe.
'A cup butter
2 cups sugar
2 eggs
1 cup chopped black walnuts
1 cup cold water
1 teaspoon baking soda
1 teaspoon cream of tartar
3 cups flour
Beat shortenings, sugar, and eggs. Add remaining ingre
dients. Bake at 350 degrees for about 30 minutes.
Walnut Cake
(Turn to Page B 9)
Edible
Valentines
(Continued from Page B 7)
OATMEAL COOKIES
1 cup all-purpose flour
1 teaspoon baking powder
54 teaspoon baking soda
'A teaspoon salt
'A cup cinnamon applesauce
2 tablespoons margarine
'A cup granulated sugar
A cup firmly packed light
brown sugar
1 egg
1 teaspoon vanilla extract
VA cup uncooked rolled oats
A cup raisins, optional
Preheat oven to 375 degrees.
Spray cookie sheet with nonstick
cooking spray.
Combine flour, baking powder,
baking soda, and salt. Set aside.
In large bowl, cream apple
sauce. margarine, sugar, eggs, and
vanilla. Stir in flour mixture and
oats. Fold in raisins.
Drop 2-inches apart with round
ed teaspoon on prepared cookie
sheet
Bake 10 to 12 minutes or until
lightly browned. Cool 5 minutes
on cookie sheet then remove to
wire rack to cool completely.
1 cookie equals 60 calories, 1
gram fat 60 mg sodium, S mg
cholesterol.
STRAWBERRY BON SONS
14-ounces sweetened con
densed milk
4 314 -ounce cans flaked
coconut
6-ounce package strawberry
gelatin
1 cup ground blanched almonds
1 teaspoon almond extract
2 cups sifted confectioners’
sugar
cup heavy cream
Red food coloring
Green food coloring
In a large bowl, combine con
densed milk, coconut, 'A cup Jell
0, almonds, extract, and enough
red food coloring to tint to a straw
berry shade. Chill until firm
enough to handle.
Use approximately 'A table
spoon to make a strawberry or
heart shape. Sprinkle remaining
Jell-O in flat dish. Roll shaped ber
ry to coat. Place on waxed paper
lined cookie sheet Refrigerate.
Mix confectioners’ sugar, cream,
green color. Use a pastry bag and
pipe a hull on each berry with an
open star tip. Keep refrigerated
until serving. Makes 2 'A pounds or
60 candies.
Rachel Tanis
Centre Co. Dairy Princess
CITRUS BERRY CREAM
PUNCH
2 packages (10 oz.) each frozen
strawberries in syrup, thawed
1 can (46 oz.) apricot nectar or
pineapple juice, chilled
1 quart each vanilla and straw
berry ice cream
1 bottle (2 liters) gingerale,
chilled
In blender, puree strawberries.
In large punch bowl, combine
pureed berries and nectar. Just
before serving, top with scoops of
ice cream. Add gingerale. Garnish
as desired. (Makes about 4 1/2
quarts)
BJ. Light
Lebanon