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.