88-UncMty Farming, Saturday, Fpbrusry 18, 1995
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 BASE. If we re
ceive ah answer to your question, we will publish It as
soon as possible.
Answers to recipe requests should be sent to the same
address.
QUESTION Beth Ehrisman, Richfield, would like a
recipe for Catalina sweet and sour red dressing.
QUESTION—HeIen Spencer, Troy, would like recipes for
spaghetti salad.
QUESTION—Mrs. Daniel Mosemann, Summit Hill, writes
that her son and family live in Japan. They do not have a bake
oven or microwave. She would appreciate recipes for cook
ies, cakes, desserts, and casseroles that do not require
baking.
QUESTION Mary E. Reed, Shoemakersville, would like
a recipe for making cajun seasoning.
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—EveIyn Godshall, Huntingdon Valley, would
like a recipe for chewy chocolate chip cookies.
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 Joanne Swords, Manheim, would like a
recipe for Cottleston pie, a British recipe.
QUESTION Karen Kinnane, Shartlesville, would like a
recipe for a cold light as air lemon-flavored dessert served in
tiny parfait glasses, which is catted 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—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.
Cook's
Question
Comer
Cherry Recipes
PUNCH BOWL CAKE
18.25-ounce butter cake mix,
plus ingredients to prepare cake.
6-ounce package instant vanilla
pudding, plus ingredients to pre
pare the mix
20-ounce can crushed pineap
ple, divided
2 21-ounce cans cherry pie fill
ing, divided
12-ounces whipped topping
'/i cup chopped nuts, divided
Prepare and bake the cake mix
according to the package direc
tions; cool completely. Prepare the
pudding mix according to the
package directions. Crumble half
of the cake into the bottom of a
QUESTION Sarah Clark, Breezewood, would like
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 Mrs. Wayne Miller, Bruceton Mills, W.Va.,
wanted some recipes using coconut. Thanks to Lydia
Roberts, Airville, for sending recipes.
1 package yellow cake mix
1 package French vanilla instant pudding
’/« cup vegetable oil
1 teaspoon coconut flavoring
4 eggs
1 cup water
Combine all ingredients in a large mixing bowl. Blend; then
beat at medium speed for 2 minutes. Pour into greased and
floured 13x9-inch pan. Bake at 350 degrees for 30 to 35
minutes. Cool in pan 15 minutes. Finish cooling on rack then
frost.
Coconut Frosting
Cook together and let cool:
1 cup milk
5 tablespoons flour 3
In mixing bowl put cooled milk and flour mixture
'A cup shortening
% cup butter
1 teaspoon coconut flavoring
1 cup granulated sugar
Pinch salt
Beat on high speed until thick and fluffy.
Spread on cake. Spread 1 can flake coconut on top.
ANSWER Mrs. N.H. Good, Timberville, Va., wanted
recipes for potato soup. Thanks to Kathy Keeny, Glen Rock,
for sending some.
Potato Soup
4 quarts potatoes, diced
Cook with water and salt until tender. Save broth. Add the
following:
4 hard cooked eggs, diced
B*lo slices bacon, fried and crumbled
1 diced onion, chopped
White sauce:
8 tablespoons butter
8 tablespoons flour
'/«teaspoon salt
Dash pepper
Melt butter and add flour, salt and pepper. Add slowly and
cook until thick:
4 cups milk
Pour over potatoes. Add broth as needed for desired
consistency.
ANSWER Livina Fisher, Mifflin, wanted a recipe for
stuffed chicken breasts. Thanks to Kathy Keeny, Glen Rock,
and A. Fetherolf, Hamburg, for sending recipes.
Chicken Cordon Bleu
Frozen chicken breasts, thawed
Sliced Swiss cheese
Sliced baked ham
3 tablespoons flour
1 teaspoon paprika
Butter
V 4 cup dry white cooking wine
1 cube chicken bouillon
Cornstarch and cream
Place one slice cheese and one slice ham in each breast.
Fold in half and secure with toothpicks. Coat with flour and
paprika. Brown in butter. Add wine and bouillon and simmer
until fork tender. Remove toothpicks. Blend cornstarch with
cream and stir into skillet. Pour over chicken. Terrific.
Entire cooking time: about 1 Vi hours. Note: Cornstarch and
cream should be mixed like gravy.
(Continued from Fago B 6)
large bowl. A small punch bowl
works well. On top of the cake,
layer half of the pudding, half of
the pineapple, 1 can of the cherry
pie filling, half of the whipped top
ping and 'A cup of the nuts. If
desired, reserve a few cherries
from the second can for a garnish.
Repeat the layers, using the
remaining cake, pudding, pineap
ple, cherry pie filling, and nuts.
Pipe the remaining whipped top
ping decoratively on the op or
mound the topping allowing the
cherry pie filling to show through.
Garnish with the reserved cherries.
B.Light
Lebanon
Coconut Cake
(Turn to Pago B2t)
LAZY DAY COBBLER
'A cup butter
2 cups sugar
2 cups flour
VA cups milk
3 teaspoons baking powder
'A teaspoons salt
1 quart seeded pie cherries,
undrained
Melt butter in 9x13-inch pan on
top of stove. Mix sugar, flour,
milk, baking powder, and salt until
smooth. Pour in pan. Spoon
1-quart chenies, undrained, over
the top. Bake at4oo degrees for 35
to 40 minutes. Serve warm with
milk or ice cream.
Judith Zimmerman
Lebanon
PENNSYLVANIA COUNTRY
CHERRY BARS
Bottom layer
A cup brown sugar
1 egg
'A cup butter, softened
VA cup flour
'A teaspoon baking powder
A teaspoon baking soda
2 tablespoons water
Cream sugar, butter, and egg.
Add flour, baking powder, and
baking soda. Mix well. Add water.
Mix well and pat into the bottom of
a 9x13-inch cake pan. Bake at 350
degrees for 12 minutes.
Middle layer;
2 pounds sweet cherries
'A cup sugar
I 3-ounce box cherry Jell-0
Drain cherries. Mix all together
and place over baked layer.
Top layer
1 cup sugar
'A cup butter, softened
VA cup flour
2 teaspoons cinnamon
A teaspoon pumpkin pie spice
Mix together into crumbs. Place
over cherry layer. Bake at 350
degrees for 40 to 45 minutes.
7 came up with this oHginal
■feelpe one year during cherry
picking time. My family just loves
this dessert.
■fi* »
CHERRY CHEESECAKE
2 cups crushed potato chips
'/< cup flour
'/< cup confectioners’ sugar
1 tablespoon vegetable oil
3 eggs
3 3-ounce packages cream
cheese, softened
1 cup sugar
2 teaspoons grated lemon peel
'/i teaspoon vanilla
16-ounces pitted tart red cher
ries, drained, reserve liquid
V* cup sugar
2 tablespoons cornstarch
* Preheat oven to 350 degrees.
Combine chips, flour, confection
ers* sugar and oil in medium bowl;
blend well. Press mixture into bot
tom of 9-inch springform pan.
Bake 10 minutes. Combine eggs,
cream cheese, sugar, lemon peel,
and vanilla in large bowl; beat with
electric mixer until smooth. Pour
over crust; spread evenly to edge.
Reduce oven temperature to 300
degrees. Bake one hour or until
filling is set. Cool in pan on wire
rack one hour. Pour reserved cher
ry liquid into small saucepan. Add
sugar and cornstarch; stir to dis
solve cornstarch. Cook on high
heat until mixture comes to a roll
ing boil, stirring constantly. Stir in
cherries. Spoon cherry mixture
evenly over cheesecake. Refrig
erate at least 3 hours before serv
ing. 8 servings.
Carol Schick
Sullivan Co.
B. Light
Lebanon