BW4nH«t«-fimiing,, satuifty, .19.95 .. 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 Fanning, P.O. Box 609, Eph rata, PA 17522. There’s no need to send a BASE, 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 Shirley Jean Ash, Bridgeport, W.V., would like to know if strawberries may be canned in a light syrup like other fruit. QUESTION Shirley Jean Ash, Bridgeport, W.V., would like recipes using I'A pounds ground beef. QUESTION Karen Kinnane, Shartlesville, would like a recipe for cranberry candy, which is made with canned cran berry sauce, red Jell-O, and chopped nuts. It’s poured into a pan to chill, cut into bars and rolled in granulated sugar. It’s a very pretty, bright red with a sparkle from the sugar. QUESTION Carol Koser, Columbia, would like to know where to purchase buffalo meat in quantity to freeze. She also wants some recipes for cooking with it. Carol writes that she has eaten buffalo meat in several restaurants and feels better afterwards than when she eats beef. QUESTION An East Earl reader asks what she is doing wrong when she bakes a pumpkin custard pie. It separates and gets watery instead of staying creamy after baking. She mixes sugar, pumpkin, egg yolks, flour and spices and adds scalded milk while the mixture is still hot. Beaten egg whites are blended into the mixture before baking. She loves the taste of the pie but needs some tips. QUESTION Yvonne Musser, Lancaster, would like a recipe for buckwheat pancakes that cook high and light with a brown crusty edge. QUESTION Beth Ehrisman, Richfield, would like a recipe for Catalina sweet and sour red dressing. QUESTION Helen Spencer, Iroy, 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 Lucy Lowe would like a recipe to make 5 to 10 pounds of a good-tasting pork sausage. QUESTION Dolly Qetty, 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 Joanne Swords, Manheim, would like a recipe for Cottleston pie, a British recipe. QUESTION—Louise Graybeal, Renick, W.Va., would like a recipe for pancake syrup that is light in calories. 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 Hot Potato ReclpeT’teys*™”" 2 tablespoons melted butter A teaspoon salt 'A teaspoon pepper 2 eggs, separated 6 tablespoons cream Bread crumbs Butter Mix potatoes, butter, salt and pepper to a fine, light, creamy con dition; add eggs and cream. Beat together. Shape mixture into suitably-sized portions and roll in bread crumbs. Place in greased pan with butter over each puff. Brown in 400- to 450-degree oven, turn once. (Continued from Pago BS) LO-CAL LEEK AND POTATO SOUP 2 tablespoons butter 2 or 3 leeks, washed and chopped 3 or 4 potatoes, diced 2 quarts chicken broth Salt and pepper to taste Cook leeks in butter until soft but not browned. Add potatoes, cover with broth and cook until soft (about 20 minutes). Remove from heat Add more broth to cool. Whiz in blender in small batches. Return to pan. Salt and pepper to taste. Add broth until soup is desired consistency and reheat Anne Wiegle Pottstown 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. 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. ANSWER—Cindy Quigley, Machado, wanted a recipe for old-fashioned fastnachts. Thanks to Mrs. Harry Rudisill, Dov er, for sending a recipe. 1 cup potatoes, mashed 3 tablespoons flour 2 yeast cakes, dissolved in small amounts of lukewarm water Start “sotz" at suppertime. Before bedtime, mix together: 3 eggs 2 cups sugar 1 cup melted shortening 1. quart warm water 1 tablespoon salt 1 pint sotz . Enough flour to make a soft dough. Place in large dishpan and cover to keep warm. Let raise overnight. In morning knead dough, roll out on lightly floured board. Shape with doughnut cutter or cut in triangular shape with kinife, cut slotin middle. Let raise again and fry in deep fat until browned. ANSWER—Pam Zebley, Northeast, Md., wanted a recipe for potato doughnuts like those sold at the Pennsylvania Farm Show. Thanks to Miriam Hilsher who writes that she isn’t sure if this is the same recipe but her friends say they taste the same. 1 cup shortening 1 cup sugar 2 cups mashed potatoes 1 quart scalded milk 4 cups flour 3 packages yeast 1 cup warm water 1 teaspoon sugar 2 tablespoons salt 8 cups flour Mix shortening, sugar, and potatoes. Add milk. Soak yeast in warm water with one teaspoon sugar. When yeast becomes active, add to potato mixture. Add 4 cups flour and salt. Add remaining flour. Knead until smooth. Grease top of dough and let rise until double. Roll out and cut. Let rise again. Fry in 365- to 370-degree oil. Dip immediately into glaze and drain. Yields about six dozen doughnuts. Glaze: 2 pounds confectioners* sugar 2 teaspoons butter 1 cup milk 2 teaspoons vanilla Mix all together. ANSWER Virgina Unger, Winchester, Va., wanted a recipe for souse. Thanks to Agnes Sandt, Winfield, for send ing the following instructions. Boil pigs’ feet until meatfalls off. Discard bones, gristle, and skin. Cut meat very fine. Bring broth to a full boil. Salt and pep per to taste, pour over meat. Stir well and cool. Souse will set up as it cools. Add vinegar if desired. (Turn to Pag* B2>) LEEK AND POTATO SOUP 'A pound butter 2 or 3 leeks, washed and chopped 3 or 4 potatoes, diced 1 quart half and half Salt and pepper to taste Melt butter and cook leeks until soft but not browned. Add pota toes, cover with salted water and cook 20 minutes until potatoes are soft. Add half and half, then whiz in blender in small batches. Return to pan, add salt and pepper to taste. Reheat just to boiling point Serve hot lukewarm or cold. This soup is belter the second day. Hint:for any potato soup, add instant mashed potatoes if you want to make it thicker. Anne Wiegle Pottstown Fastnachts Potato Doughnuts Lebanon Co. Dairy Princess Stacy Krall TWICE-BAKED POTATOES COTTAGE STYLE 4 medium potatoes 1 cup low-fat cottage cheese Vi cup skim milk 1 tablespoon minced onion 'A teaspoon salt Dash pepper Paprika Dried parsley flakes Gently scrub potatoes under cold water. Pierce each potato in several places with tines of fork. Bake at4oo degrees for 45 minutes or until tender. Cut hot potatoes in half length wise. Scoop out potato, leaving skins intact for re-stuffing. With wire whisk, beat potato with remaining ingredients except paprika and parsley flakes until fluffy. Pile mixture back into skins. Sprinkle with paprika and parsley flakes. Bake 10 minutes more or until just golden. Makes 8 serv ings, about 75 calories each. POTATO-BACON SOUP 4 cups peeled, diced potatoes % cup sliced green onion 1 cup low-fat cottage cheese 2 cups skim milk % cup chopped celery 1 10% ounce-can condensed chicken broth 6 slices bacon, cooked and crumbled % teaspoon pepper 'A teaspoon salt Green onion fans, if desired Combine potatoes, onion, cel ery. and chicken broth in 3-quart saucepan; bring to a boil Cover, simmer IS minutes or until veget ables are tender. Remove 1 cup vegetable mixture; set aside. Place half of the remaining vegetable mixture and 'A cup cottage cheese in blender container; cover. Puree until smooth. Pour into a 3-quart saucepan. Repeat with remaining vegetable mixture and cottage cheese. Stir in milk, bacon, season ings. and reserved vegetables. Heat through, but do not boil. Serve immediately, garnishing each serving with an onion fan. 140 calories per serving. Serves 8. Rachel Tanis Centre Co. Dairy Princess SKINNY FRENCH FRIES 4 medium potatoes, peeled and cut in strips 2 tablespoons salad oil Salt Paprika While cutting potatoes, keep strips in bowl of ice water to crisp. Drain and pat-dry on paper towels. Spread strips on one layer of jelly-roll pan. Sprinkle with oil. Shake pan to distribute oil evenly over potatoes. Bake strips at 450 degrees until golden brown and tender, about 30 to 40 minutes, turning frequently. Sprinkle generously with salt and paprika. Makes 8 servings, about 100 calories each.
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