BB*Lancaster Farthing, Saturday, June 17, 1995
If you are looking for a recipe but can’t 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 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 Maryann Santini, Alpha, N.J., would like a
recipe to make sauerkraut in a five gallon crock and another
recipe to make Kosher dill pickles in a 5-gallon crock.
QUESTION Katie Stoltzfus, Christiana, would like to
know how to make Spam, which is available in cans at the
store.
QUESTION Arlene Snyder, Manheim, would like a
recipe for Horehound candy made with horehound flavoring.
QUESTION Arlene Snyder, Manheim, would like a
recipe using banana creme flavoring.
QUESTION Dorothy Wilson, Middletown, writes that
several months ago a recipe for No Peek Chicken was print
ed. It was made with white rice, cream soup, chicken and Up
ton onion soup mix, covered and baked for two hours. She
made it for her family who loved it. When she looked for the
recipe recently, she could not find it. Since we do not keep
files on all the recipes, perhaps a reader has clipped it and will
send it in to be reprinted.
QUESTION A Berks County reader would like a recipe
for granola cereal that tastes like that sold by Dutchway Store
in the bulk food department.
QUESTION—Judy P. Looney, New Castle, is looking fora
cake recipe with a hot milk dressing served over it. It was one
of her favorite foods made by her grandmother.
QUESTION B.W. Rue, Rocky Ridge, Md., would like
directions for making realistic gingerbread people that are
used in crafts. Some are puffy and others are thick and flat.
How is the dough made and colored and the features
painted?
QUESTION—B.W. Rue, Rocky Ridge, Md., would like the
recipe and directions for Slow-Ball Dip that appeared in
Woman's Day on July 5,1983, page 98. She recalls that it
contained 3 cans chopped clams and cream cheese. It is
baked in a round loaf of bread that has been scooped out.
QUESTION Sarah Clark, Breezewood, would like a
recipe for Autumn Soup, which contains hamburger, celery,
corn, potatoes, tomatoes, onion, basil, salt and pepper.
QUESTION —Sarah Clark, Breezewood, would like a can
dy called Decadent, which she thinks is made in North or
South Carolina. She’d also like a bread recipe called Arkan
sas Travelers Bread, a fruit cake called ice box fruit cake,
which includes marshmallows, Hi Ho Crackers, evaporated
milk, mixed candied fruits, and nuts, and a cherry pie made
with red Kool-Aid.
QUESTION A Chambersburg lover of Section B would
like recipes for ‘all fruit" jellies without artificial sweeteners
and granulated sugar. She'd like details on using a smoker.
Do you burn charcoal or wood? How do you keep the fire hot
while adding wood? How do you keep ashes off the meat?
How can you tell if it's hot enough?
QUESTION Nancy Price, Jarrettsville, would like a
recipe for fruit sauce such as they serve with ham at Horn and
Horn Restaurant. She has tried other recipes but none is as
good as Horn and Horn’s.
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 Rotel or Chi-Chi's Tomato arid Green Chilies.
QUESTION Lena Hoover, Shippensburg, would like
recipes for instant vanilla, chocolate, and butterscotch
puddings.
Cook's
Question
Comer
QUESTION—Andy Andrews, Brownstown, would like the
recipe for pecan collision, a pecan/chocolate cheesecake
served at a Lancaster County smorgasbord.
QUESTION Gina Hawbaker would like to know how to
make a salad dressing similar to the house dressing at Atrim
House Restaurant in Qreencastle.
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—A reader would like a recipe for Dutch Loaf
made with beef and pork.
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 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 tike 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—A Lebanon County reader wanted a recipe for
copper penny salad. Thanks to Peggy Kurtz, New Holland;
Lisa Luken, Ono; Rachael Gromley, Manchester, and others
for sending recipes.
Copper Penny Salad
2 pounds carrots, peeled, sliced, cooked, cooled
1 medium green pepper sliced into rings
3 medium onions, sliced into rings
Place carrots in large dish with onions and pepper in layers
Sprinkle each layer with salt and pepper.
Dressing;
% cup sugar
V 4 cup salad oil
V* cup vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 can tomato soup
Blend together dressing ingredients and pour over salad.
Refrigerate at least 24 hours before serving. Keeps
indefinitely.
ANSWER Sallie Martin, Denver, wanted a recipe and
any related background information on chess pie. Thanks to
Lisa Luken, Ono, and Rachael Grumley, Manchester, for
sending recipes.
Lisa writes that in the South, a chess pie is a thick, sweet,
butter-smooth mixture. One explanation of the derivation of
the word “chess" is a “corruption of cheese." Another is that
chess derives from chest, where keeping of “chess" pies were
stored in the days before refrigeration. Recipes for chess pies
vary significantly throughout the South. What is called a chess
pie in North Carolina is known elswhere as a brown-sugar pie
(see recipes that follow). In Kentucky, a chess pie is a thick,
sweet, egg-custard pie flavored with vanila.
Blue Grass Chess Pie
I'A cups sugar
V 4 cup butter, softened
3 large eggs
2 tablespoons flour
3 /« cup light cream
’/« teaspoon salt
IV4 teaspoon vanilla
9-inch unbaked pie shell
Cream sugar and butter until smooth; beat in the eggs, one
at a time, using a wooden spoon. Beat in the flour, then blend
in the cream, salt, and vanilla. Pour filling into pie shell and
bake at 325 degrees for about 45 minutes or until puffy and
amber colored. Cool to room temperature before cutting.
Brown Sugar Pie
2 cups packed light brown sugar
4 large eggs
'/«cup light cream
Pinch salt
V» cup melted butter
1 teaspoon vanilla
9-inch unbaked pie shell
Using a wooden spoon, blend together the sugar, eggs,
cream and salt. Add the butter gradually, beating hard. Stir in
the vanilla. Pour filling into pie shell and bake at 325 degrees
for 50 to 60 minutes or until pie is puffy and browned. Cool to
room temperature before serving. Tf\e filling will fall slightly
and take on an almost jelly-like consistency. Cut the slices
small this is sinfully rich.
Cream Of
The Crop
(Continued from Pago B 7)
FROZEN CHOCOLATE
PEANUT BUTTER PIE
1 quart milk
2 boxes instant chocolate
pudding
1 package dream whip
(prepared)
1 16-ounce package chocolate
sandwich creme cookies
'/ 2 -l cup chocolate chips
(optional)
Peanut butter
Break V* of a pack of chocolate
cookies over the bottom of a
13-inch by 9-inch by 2-inch pan.
Make chocolate pudding with one
quart of milk according to package
directions. Fold in prepared dream
whip and chocolate chips. Spread
over broken cookies. Drop spoons
ful of peanut butter into pudding
mixture, however thickly you
desire. Top with remaining cook
ies, broken. Place in freezer.
Remove from freezer about 10
minutes before serving, for easier
serving. This is delicious and
refreshing on a hot summer day.
We are busy dairy farmers,
milking 55 cows three times a day
and farming 175 acres. We have
seven living children six sons
and one daughter ranging in age
from 18 years to four years. Our
baby, who would be two years old
on June 11, died in a farm accident
at the age of 15 months. We miss
him so much!
We use lots of milk—24 gallons
every week. This recipe is a favo
rite of my husband and children.
They all like chocolate!peanut but
ter combinations. Iformulated this
dessert one hot summer day when I
needed something quick, easy, and
cold.
/ very much enjoy reading and
using the recipesyouprint. Thanks
for doing such a good job!
God has been so good to us!
feel privileged to live on a farm,
close to nature, daily reminded of
our utter dependence on the One
who "does all things well.”
Janie Metzler
York
YUMMY CUPCAKES
Batter:
2 cups sugar
3 cups flour
Vi cup cocoa powder
2 teaspoons vanilla
2 teaspoons baking soda
2 tablespoons vinegar
% cup vegetable oil
water
Combine all ingredients and
mix thoroughly.
Filling:
1 package (8 ounces) cream
cheese
1 egg
'/acup sugar
Dash of salt
12-ounce package of chocolate
chips
Cream cheese, egg, sugar, and
salt Add chocolate chips and
blend well. Fill cupcake papers
'A full of batter and top with 1 tea
spoon of topping.
Baking time is 15-20 minutes at
350 degrees. Yields about 3 dozen.
I am 14 years old. / have four
brothers and two sisters. We all
enjoy these cupcakes. We milk 37
cows and also have horses, chick
ens, two dogs, and some kittens.
My hobbies are reading and
babysitting.
Katie Ann Stoltzfus
Manheim
(Turn to Pago 812)