88-Uncaster Faming, Saturday, March 4, 1995 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 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 Doris Brenize, Shippensburg, would like the starter juice for the Hawaiian Friendship Fruit Cake that was printed in this paper on Feb. 18. Please call her at (717) 532-4488. QUESTION —Cecil Mellott, Needmore, would like a recipe for sawmill gravy. 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 IVa 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—HeIen Spencer, Troy, would like recipes for spaghetti salad. 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 Janet Rutz, Carlisle, would like recipes to use dried cranberry beans. 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 Karen Kinnane, Shartlesville, would like a recipe 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. 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. 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. Cook's Question Comer ANSWER Mrs. Daniel Mosemann, Summit Hill, wrote that her son and family live in Japan and do not have a bake oven or microwave. She wanted recipes for cookies, cakes, desserts, and casseroles that do not require baking. Thanks to Carolyn Matschulat, White Marsh, Md., who wrote that her grandmother made a recipe called Punge that they liked. Her memory of this delicious treat includes picking blackberries with her grandmother, but she also used many different kinds of fruit, fresh, canned, and frozen to prepare it. Fresh peaches and apples may required more cooking time when making the syrup. Thanks to Stephanie Eshelman, Denver; Kathy M. Van Nort, Columbia, and others for sending recipes. Nana Kerber’s Punge Mix a batter of the following: 4 tablespoons sugar 3 tablespoons shortening 'A cup milk VA cups sifted flour I'A teaspoon baking powder % teaspoon salt Cream sugar and shortening. Add milk and blend well. Combine flour, baking powder, and salt. Add to other ingre dients and mix well. Set aside. In a pan, combine the following; 1 cup sugar 1 tablespoon shortening V* teaspoon cinnamon 1 tablespoon cornstarch 1 cup boiling water Mix all together, stir constantly. When thickened, add 3 cups blackberries or raspberries. While mixture is bubbling, drop batter by spoonfuls over berries. Cover and cook for 10 minutes. Serve hot with milk, cream or vanilla ice cream. Lemonade Pie 1 graham cracker crust 1 can sweetened condensed milk 6-ounce can frozen lemonade, thawed 8-ounce container whipped topping, thawed Combine sweetened condensed milk, lemonade, and whipped topping. Pour into pie crust. Chill. Quick Bread Biscuits 2 cups flour 'A cup dry milk 4 tablespoons baking powder 1 teaspoon salt % cup shortening % cup water Sift dry ingredients together. Cut in shortening until well mixed, stirring with a fork. Add water until soft dough is formed. Place on floured board and knead lightly. Roll or pat to V 4 -inch thick and cut to desired size and shape. Place a small amount of fat in skillet. Put biscuits in skillet, cover and cook over low heat until done and nicely browned. Turn and brown other side. Ovenless Cornbread 1 cup commeal I'A cups baking powder V 4 cup flour V* teaspoon salt 1 tablespoon sugar V* cup melted butter 2 eggs beaten 1 cup milk Put all ingredients in bowl and mix until well blended. Pour half of mixture into greased skillet and brown over medium heat. Lift and turn over when bubbles appear. Brown other side, repeat. Steamed Sweet Buns '/j cup milk 'A cup flour Pinch salt V* teaspoon baking powder 3 tablespoons sugar Sift all dry ingredients in a bowl; add milk, stir until blended. Fill a greased one-pound coffee can or two smaller ones. Cover tightly with coffee lids, aluminum foil or two layers of wax paper held on with string or rubber bands. Place on a rack in a deep pan or can with boiling water. Water should be half way up the sides of the can. Cover pan. Cook over medium heat for 35 to 40 mintues. Remove from cans. Serve. Ovenless Meatloaf 1 pound ground beef Vi cup uncooked rolled oats Vi cup dry milk 1 egg 1 teaspoon salt Vi teaspoon pepper 1 medium onion chopped Combine all ingredients to shape into loaf. Place in skillet (iron skillet is best). Add half cup water. Cover and cook over low heat for 1 to 1% -hours. Turn over for even browning. (Turn to Pag* BIS) Specialties (Continued from Pag* BT > HERBED BEEF AND TOMATOES 1 medium onion, thinly sliced 2 pounds beef round steak 2 tablespoons vegetable oil 1 cup beef broth 1 clove garlic, minced 1 teaspoon Worcestershire sauce 54 teaspoon salt 54 teaspoon paprika 14 teaspoon pepper 2 tablespoons cold water 1 tablespoon soy sauce 3 tablespoons cornstarch 3 medium tomatoes, peeled and cut in wedges Hot noodles Separate onion into rings, place in crockpot. Cut meat into 214 -inch strips. In skillet, brown meat in hot oil; drain. Stir into crockpot with broth, garlic, Wor cestershire sauce, salt, pepper, and paprika. Cover, cook on low heat for eight hours. Turn to high heat Skim off fat Blend water and soy sauce into cornstarch. Stir into hot mixture. Cover, cook until bubbly. IS to 20 minutes. Stir in tomatoes, heat for 5 more minutes. Serve over hot noodles. Carol Tietsworth Pitman I-2-3-4 CASSEROLE 1 pound ground beef 2 tablespoons onion, minced 3 carrots, peeled and sliced 4 potatoes, peeled and sliced 1 can cream of mushroom soup 'A can water Brown ground beef and put in bottom of slow cooker. Add onion, carrots, and potatoes. Top with soup and set cooker to #4. Cover and cook two hours. Lucinda Lehman Honey Grove CHEESY CHICKEN CASSEROLE 2 10-ounce packages frozen broccoli or cauliflower florets, thawed 2 cups milk 2 8-ounce packages cream cheese 1 teaspoon salt 1 teaspoon garlic salt IK cups grated Parmesan cheese 10-12 slices cooked chicken or turkey, chunked Cut vegetables into bite-size pieces and place in bottom of greased crackpot. In saucepan, blend milk, cream cheese, salt, garlic salt, and Parmesan cheese over low heat until melted and smooth. Pour one cup sauce over vegetables, top with chicken. Pour remaining sauce over chicken. Cover and cook on low for 4 to 6 hours. May be served over noodles. Shannon Semmel Northampton/Lehigh Co. Dairy Princess BARBECUED RIBS 3 to 4 pounds spaieribs Salt and pepper 1 onion, sliced 16-ounce bottle of smokey bar becue sauce 1 or 2 cups homemade sauce Sprinkle ribs with salt and pep per. Place ribs in broiler pan under broiler for IS minutes to brown and remove excess fat Put sliced onion in crackpot. Slice ribs into serving pieces and put in crackpot. Pour in barbecue sauce. Cover and cook on low 8 to 10 hours or high for 4 to 5 hours. Pam Zcblej Northeast, Md.
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