MbLwcsstw F»nnlpfl,-S«.Mrdiy„ july k 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 addresp. QUESTION A Somerset reader would like a recipe for rhubarb Jelly. QUESTION Wilma Epler, Middletown, would like a recipe for canned salsa with chopped fresh tomatoes, onions, garlic, sweet and hot peppers, vinegar, and salt. QUESTION Kelly Trumbower, Hartsville, would like a recipe for shoo-fly pie that is wet bottom. She also would like a recipe for Kentucky Derby pie. QUESTION —Edith Long would like a recipe for blueberry dessert that uses grape Jell-O. QUESTION Kathleen Flagg, Sellersville, writes that her aunts from Middletown and Lebanon used to make "Birdie Beans." They'd cook beans until tender and serve buttered. She would like to know what kind of beans were used and where they may be purchased. 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 using banana creme flavoring. 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 for a 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. Pue, 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 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, 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 and Green Chilies. QUESTION —Andy Andrews, Brownstown, would like the recipe for pecan collision, a pecan/chocolate cheesecake served at a Lancaster County smorgasbord. Cook's Question Comer (Continued from Pago B 6) CREAMED CHICKEN '/cup chicken fat, skimmed from broth Heat in pan and- saute the following: 1 onion '/ green pepper Stir in: '/ cup flour 2 cups chicken broth 1 cup milk Salt and pepper Cook mixture until thickened. Add and heat: 2 cups cooked chicken, chopped 1 tablespoon parsley Bicuit Mix: 8 cups unbleached flour l'/> cup powdered milk S tablespoons baking powder 1 tablespoon salt 1 cup vegetable shortening Combine ingredients for bis cuits. Remove 3 cups mix and stir in 1 cup water. Store the remainder of mix for another time. Roll out the biscuit dough and cut with biscuit cutter. Bake at 425 degrees for 10 minutes. Mary Snyder 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—Brenda Scott, Bellefonte, wants a recipe for cabbage slaw to put on ham and pork barbecues. 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 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—Lena Hoover, Shippensburg, wanted recipes for instant vanilla, chocolate, and butterscotch puddings. Thanks to Mrs. Lawrence Leid, Ephrata, for sending recipes. However, I thought that Lena wanted recipes to make her own instant puddings, not recipes using instant pudding. If some one has a recipe to make the instant pudding from scratch, please send it. Easy Cracker Pudding 15 saltine crackers, crushed 3-ounce package instant vanilla pudding 1 cup cooked or pasteurized milk 1 quart ice cream, any flavor Beat pudding with milk. Combine with other ingredients and mix well. Store in refrigerator. Oatmeal Pudding Cookies Moist and Delicious I'/« cups all-purpose flour 1 teaspoon baking soda 1 cup soft butter *A cup brown sugar '/* cup granulated sugar 4-ounces instant vanilla or chocolate pudding 2 eggs 31 k cups oatmeal 1 cup raisins, optional Mix flour with baking soda. Combine butter, sugars, and pudding. Mix until smooth and creamy. Beat in eggs. Gradual ly add flour mixture. Stir in oats and raisins. Batter will be stiff. Bake at 375 degrees for 10-12 minutes. ANSWER Karen Kinnane, Shartlesville. wanted a recipe for cranberry candy. Thanks to Betsy Sattazahn, Womelsdorf, for sending a recipe. Cranberry Jelly Delights 1 pound can Jellied cranberry sauce 2 packages orange or red gelatin 1 cup granulated sugar % cup chopped nuts Beat cranberry sauce until smooth and heat. Dissolve gela tin in hot cranberry sauce. Add sugar and stir over lowheat until dissolved. Add nuts. Pour into a greased 9x5x3-inch loaf pan. Refrigerate until firm. Cut into 1 -inch squares. Roll in gra nulated sugar. After 24 hours, sugar again. (Turn to Pag* 823) Hungry Appetites 3 egg yolks 3 teaspoons sugar 3 teaspoons vinegar 3 teaspoons milk Cook ingredients together until thickened. Add: 3 8-ounce packages cream cheese 8-ounces Cheese Whiz Parsley flakes, optional Onion powder, optional This is a delicious dip to eat with vegetables or crackers. I am 14 years old. My parents are John and Elsie Reiff. I have one sister, 19, and one brother, 10. We don't live on a farm, but we have 2 rabbits, 3 kittens, and 1 cat, which my brother and I enjoy feed ing. I also enjoy reading the B sec tion especially the recipes. Darlene Reiff Ephrata SHOO-FLY CAKE 4 cups flour 2 cups brown sugar 1 cup butter Combine flour, sugar, and butter until crumbs form. Reserve IVi cups for topping. Mix together CHEESE DIP 1 cup molasses 2 teaspoons baking soda 2 cups boiling water Add to crumb mixture. Mix well Batter will be thin. Pour into floured and greased 8x 12-inch pan. Sprinkle with remaining crumbs. Bake at3sodegrees for4S minutes. Debra Meek St. Georges, Del. PEANUT BUTTER BARS 1 cup butter 1 cup sugar 1 cup brown sugar 2 eggs 2 teaspoons vanilla 1 cup peanut butter 2 cups flour Vi teaspoon baking powder 1 teaspoon salt 2 cups oatmeal Cream butter and sugar. Add eggs and peanut butter. Add dry ingredients and spread into a greased jelly-roll pan. Bake at 350 degrees for 25 minutes. Sprinkle 16 ounces chocolate chips over hot cake and marbelize with frosting: 1 cup confectioners’ sugar 8 teaspoons milk Vi cup peanut butter Mrs. Weaver CHOCOLATE CHIP PUDDING COOKIES 2'A cups flour 1 teaspoon baking soda 1 cup butter, softened % cup brown sugar 'A cup granulated sugar 14-ounce package instant vanil la or chocolate pudding 1 teaspoon vanilla 2 eggs 12-ounces chocolate chips 1 cup chopped nuts Mix flour with baking soda. Combine butter, sugars, pudding mix, and vanilla in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture then stir in chips and nuts. Batter will be stiff. Bake at 375 degrees for 8-10 minutes. Moist and delicious. Mrs. Lawrence Leid Ephrata STRAWBERRY SUPREME 1 box white cake mix 8 ounces cream cheese 8 ounces whipped cream topping 1 cup confectioner’s sugar 2 cups water '/i cup sugar 4 tablespoons Clear-Jell 3 ounces Jell-0 4-S cups sliced strawberries Mix cake according to direc tions. Cool, then beat together cream cheese, whipped topping, and confectioner’s sugar. Spread on cake. Dissolve clear-jell and sugar in water. Boil until slightly thickened. Add Jell-O. Cool, then add fresh strawberries. Put on top of cream cheese mixture. Refrigerate. This is our favorite dessert dur ing strawberry season, and never lasts long at our house. We have three children, Mary Beth, 4; Michael, 2, and Kevin, 10 months. My husband Steve builds and repairs silos and is the owner of Martin’s Silo Repairs. We have three full-time and two part-time workers. I help with the bookkeep ing and help customers who come to pick up silo parts and also tend our family garden and a small orchard. It keeps us both hopping during the busy season from March through November. My husband and I both enjoy Lancas ter Farming, especially B section. Mary Martin New Holland
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