88-Lancaster Farming, Saturday, May 13, 1995
If you are looking for a recipe but cant 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 Dick Taylor, Allentown, N.J., would like a
recipe for hot pepper sauce using lime juice and carrots as
opposed to the traditional method of using vinegar and toma
toes. He writes that lime juice enhances the pepper flavor
more than vinegar.
QUESTION Dee Crowder, Gettysburg, is looking for a
recipe similar to Hotel or Chi-Chi’s Tomato and Green Chilies.
Also, she’d like salsa recipes.
QUESTION Ellen McComrey, Oxford, is searching for a
baked pineapple recipe.
QUESTION Mrs. King writes that she had a recipe that
she lost for delicious peanut butter marble brownies. Choco
late chips are sprinkled in the batter, placed in the oven to melt
a few minutes before, swirling the chocolate with a knife to
marble it.
QUESTION Lena Hoover, Shippensburg, would like
recipes for instant vanilla, chocolate, and butterscotch
puddings.
QUESTION—Andy Andrews, Brownstown, would like the
recipe for pecan collision, a dessert served at a local
smorgasbord.
QUESTION Nancy Pacitti, Philadelphia, writes that she
recently visited Lancaster County and enjoyed the lima beans
in tomato sauce that is found in most area Pennsylvania
Dutch smorgasbords. She would like the-recipe.
QUESTION Ron Kieffer, Hamburg, wants a recipe for
black raspberry syrup.
QUESTION Marilyn Sensenig, Smyrna, Del., would like
recipes for using sourdough starter. June Kummerer, Potts
town, would like recipes for Friendship Cake and the starter
for Amish Cinnamon Bread.
QUESTION Fannie Stoltzfus, Christiana, would like a
recipe to make rice cakes.
QUESTION Gina Hawbaker would like to know how to
make a salad dressing similar to the house dressing at Atrim
House Restaurant in Greencastle.
QUESTION Gina Hawbaker’s brothers want to know
how to fix chestnuts by roasting and other,ways.
QUESTION Dorothy Carved would like a recipe for wild
rice soup like that served at Lapp's Restaurant in Granite Run.
QUESTION —Brenda Scott, Bellefonte, wants a recipe for
cabbage slaw to put on ham and pork barbecues.
QUESTION —Brenda Scott, Bellefonte, wants a recipe for
a basting sauce to baste a 225-pound roasting pig as it's
being cooked in a large pig cooker.
QUESTION Sue Werner, Lebanon, would like a recipe
for alfalfa jelly. She writes that her family tasted it at the Farm
Show. Although she felt like she was eating grass, her son
loved it.
QUESTION Jackie Hall would like a recipe for a straw
berry and banana dessert like that served at Shoney’s
Restaurant.
QUESTION —A reader would like a recipe for Dutch Loaf
made with beef and pork.
QUESTION A reader would like the recipe for evapor
ated milk.
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.
Cook's
Question
Comer
Tribute To Mothers
HAMBURGER CHEESE PIE
V* pound ground beef
/j cup finely chopped onions
'A cup mushrooms, drained
1 cup drained green beans
2 cups shredded Cheddar cheese
V* cup mayonnaise
V* cup milk
4 teaspoons cornstarch
3 eggs
1 teaspoon salt
'A teaspoon pepper
1 9-inch unbaked pie shell
Cook ground beef and onion in
skillet until browned. Add
mushrooms and green beans.
Arrange meat mixture and cheese
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 Karen Kinnane, Shartlesville, would like a
recipe for clear cranberry jelly that can be molded in shapes.
ANSWER Gladys M. High, Ephrata, and Leah Fisher,
Gordonville, wanted a recipe for pepper jelly. Thanks to Tula
Elvin, Greencastle, who sent a red pepper jelly recipe and a
jalepeno pepper recipe. Both these recipes are excellent
served with cream cheese and crackers. To serve, place an
8-ounce block of cream cheese on a serving plate and spoon
the jelly over it.
Jalepeno Pepper Jelly
7 or 8 jalepeno peppers
3 or more cayennes or red chilis (depends on how hot you
like it)
2 medium-sized green peppers, seeded, cut into pieces
I'A cups white vinegar
1 package powdered pectin
6 cups sugar
6-8 drops green food coloring
Sterilize 5 or 6 half-pint jars, lids, and rings keep hot.
Cut hot peppers in half, discard stems and remove as many
seeds as preferred. Coarsely chop the hot peppers.
Place hot peppers, green peppers, and a half cup vinegar
into a food processor, whirl until very finely chopped.
Pour into a 5-quart pot. Use remaining vinegar fo rinse the
food processor, then Sdd to pot. Stir in pectin. Over high heat,
bring to a full rolling boil, stirring constantly. Add sugar and
food coloring, continue stirring until mixture returns to a boil.
Let jelly boil for exactly one minute, stirring constantly.
Remove from heat and skim off foam.
Pour hot jelly into the Jars, filling to % -inch of the tops. Wipe
rims. Secure lids and rings. Cool away from drafts.
Red Pepper Jelly
7 large red bell peppers
2 cups cider vinegar
2 teaspoons salt
2 teaspoons chili powder
10 cups sugar
% cup lemon juice
2 3-ounce pouches liquid pectin
Sterilize 14 half-pint jars, lids, and rings keep hot.
Cut peppers in half, discard seeds and stems. Cut peppers
into pieces, whirl in a food processor until finely chopped
(about 4 cups).
In large kettle, combine pepper pulp and juices, vinegar,
salt, and chili powder. Using high heat, bring to a boil, boiling
rapidly for 10 minutes. Stir occasionally. Remove from heat,
stir in sugar and lemon juice.
Return to heat, bring to a boil. Stir in pectin and boil, stirring
constantly for exactly one minute. Remove from heat and
skim off foam.
Pour hot jelly into jars, filling within Vi -inch of tops. Wipe
rim. Secure lids and rings. Cool away from drafts.
ANSWER —Teena Fuoss, Unityville, wanted to know how
to can sweet potatoes. Thanks to Carol Pretz, Middleburg,
who writes that she cans sweet potatoes like canning fruit.
She makes one part sugar to 4 parts water, brings it to a boil
and keeps it hot.
Clean, peel, and cut up sweet potatoes in 1 % -inch lengths.
Pack into wide-mouth quart jars. Pour boiling syrup over the
ingredients, leaving one-inch head space. Seal. Can in boil
ing water bath for 3 hours or pressure can at 10 pounds for 90
minutes.
(Continued from Page B 6)
in pie shell.
Beat together* mayonnaise,
milk, cornstarch, eggs, salt, and
pepper in bowl until blended,
using rotary beater. Pour into pie
shell.
Bake in 350 degree oven for 35
minutes or until golden and puffy.
Serve pi 6 warm. Serves 6.
If you don’t know what to do for
that special Mom, make her a deli
cious dinner that she won’t forget.
This recipe is easy and very
delicious.
Susan Pardoe
Sullivan Co. Dairy Princess
(Turn to Page B 28)
MOM’S BEST PUMPKIN PIE
I'/t cups pumpkin
1 cup brown sugar
VA cups scalded milk
3 eggs, separated
'A teaspoon salt
1 tablespoon cornstarch
% teaspoon ginger
V* teaspoon cloves
1 teaspoon cinnamon
Beat egg whites and add to the
remaining ingredients. Pour into
unbaked pie shell. Bake at 425
degrees for 10 minutes, then at 350
degrees for 30 minutes.
Delicious. This is one of my
mother’s favorite recipes. Mother
is special to me in so many ways.
She was always there for me when
I needed her and still is. / love you.
Mom.
Mary Lou Ranter
Shippensburg
SOUR CREAM SPICE CAKE
2 cups flour k
VA cups brown sugar, packed
VA teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
‘A teaspoon cloves
A cup butter, softened
'A cup shortening
2 eggs
1 cup sour cream
'A cup water
Heat oven to 350 degrees.
Grease and flour a 13x9x2-inch
pan. Measure all ingredients into
large mixer bowl. Blend 'A minute
on low speed, scraping bowl con
stantly. Beat three more minutes
on high speed. Pour into pan and
bake for 40 minutes.
Enjoy! To all moms, have a
Happy Mother's Day. And remem
ber to look for the Real Seal to be
sure of reed dairy goodness.
Susan Pardoe
Sullivan Co. Dairy Princess
CORN PIE
Pie dough for double crust pie
2 quarts com, drained
6 to 8 hardboiled eggs, sliced
Salt and pepper to taste
36 saitine crackers
1 quart milk.
Line pan that is about 2-inches
high with pastry. Layer with com
and sliced hardboiled eggs, and a
layer of Saltine crackers. Sprinkle
with salt and pepper to taste.
Repeat layers until pan is full. Pour
milk over mixture until it is the
same height as the com. Top with
pastry. Vent with knife. Bake at
350 degrees for 30 to 40 minutes
until golden brown.
Betty's 89-year-old mother
wrote her recipe for corn pie with
out exact measurements or
instructions. Betty revised it and
sent it in.
Betty Light
Lebanon
' CHERRY AND
BLUEBERRY CAKE
1 cup sugar
'A pound butter
2 eggs
1 cup sour cream
2'A cups flour
1 teaspoon baking soda
1 teaspoon baking powder
I'A teaspoon vanilla
1 can cherry pie Oiling
1 cup blueberry pie filling
Cream sugar, butter, and sour
Cream. Mix in dry ingredients and
beat well. Add vanilla until the bat
ter is thickened. Grease and flour
13x9-inch pan. Save 1A cups bat
ter for the top. Pour remaining bat
ter into pan, spreading evenly.
Pour cherry and blueberry fillings
over the batter, spreading evenly.
Spread the reserved batter over the
pie fillings. Bake at 350 degrees
for 40 to 45 minutes or until done.
My mother's favorite recipe.
Betty Diehl
Mertztown