88-Lancaster Farming, Saturday, July 22, 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 Julie Garber Smith, Millersville, would like
recipes to use in a cast-irpn cookie mold.
QUESTION Anna Bell would like a recipe for what she
believes is called Spanish Bar Cake, which was sold by A&P
grocery stores years ago. It was a dark cake with a spicey
taste.
QUESTION Katherine McCleary, Stewartstown, would
like a good recipe for tomato paste.
QUESTION—Wendy Hess, Peach Bottom, wants a good
chicken au gratin recipe.
QUESTION—Joanne Lloyd, Hamburg, would like a recipe
for chocolate shoo-fly pie.
QUESTION A Paradise farm wife lover of B-section
would like to know how to make bagel sandwiches like those
sold in restaurants.
QUESTION Linda Fields, New Oxford, would like a
recipe to preserve eggplant so that it can be enjoyed all year.
She also would like a book on home canning and a recipe to
make Seven-day pickles. Note: An excellent up-to-date home
canning book is available from the Penn State Extension.
Contact your local extension office to purchase a copy. The
extension also has many free hand-outs on home canning
directions.
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 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—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.
Cook's
Question
Comer
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.
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 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 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.
ANSWER A. Zimmerman, Mt. Pleasant Mills, sent in a
recipe for pudding mix, which can be stored dry until ready to
use.
Homemade Pudding Mix
4 cups nonfat dry milk solids
2% cups sugar
I'A cups cornstarch
1 to IK cups baking cocoa
'A teaspoon salt
Pudding:
2 cups milk
1 tablespoon butter
Vt teaspoon vanilla extract
For mix, sift together all ingredients. Store in airtight con
tainer or plastic bag. For pudding, combine one cup mix with
milk in a saucepan. Bring to a boil, stirring constantly. Stir in
butter and vanilla. Pour into individual serving dishes. Serve
warm: Yield: 9 batches (4 servings per batch).
ANSWER—Margaret Wagner, Englishtown, N.J., wanted
a recipe for blueberry pie that has a baked piecrust filled with
uncooked berries and a sauce made with cooked berries
poured on top. The pie is then covered with whipped cream.
She writes that this pie is particularly good since the flavor of
fresh berries dominates. It is similar to a fresji strawberry pie.
Thanks to Cheryl Pinkerton, Leonardtown, Md.; Alvernia Mar
tin, Welisboro; Sara Piko, East Berlin; Kathy Messina, Willow
St.; and others for sending recipes.
New England Blueberry Pie
1 cup blueberries
1 cup sugar
3 A cup water
2 tablespoons flour
% cup water
3 cups blueberries
1 baked 9-inch pastry shell, cooled
Vt pint whipped heavy cream or 1 pint vanilla ice cream
Cook one cup blueberries with sugar and 3 A cup water until
berries are soft. Put through sieve. Mix flour and 'A cup water
to paste and add to sieved blueberry mixture. Cook slowly
until thickened. Cool.
Add 3 cups uncooked blueberries. Pour into pastry shell
and chill. Serve with whipped cream or ice cream.
Fresh Blueberry Pie
9-inch baked pie shell
4 cups fresh blueberries
1 cup sugar
3 tablespoons cornstarch
V* teaspoon salt (optional)
'A cup water
1 tablespoon butter
Line cooled pie shell with 2 cups blueberries. To make
sauce, cook remaining berries, sugar, cornstarch, salt, and
water over medium heat until thickened. Remove from heat,
add butter, and cool. Pour over berries in baked pie shell and
chill. Serve with whipped topping.
ANSWER For the reader who wanted a recipe for Ken
tucky Derby Pie, here is one from Sarah Clark, Breezewood.
Kentucky Derby Pie
'A cup chocolate chips
2 beaten eggs
'A cup butter, melted and cooled
1 cup nuts
1 cup sugar
'A cup flour
1 teaspoon vanilla
Mix together sugar, flour, eggs, and butter. Add chocolate
chips, nuts, and vanilla. Mix well and pour into unbaked pie
shell. Bake at 350 degrees for 40-45 minutes.
(Turn to P»0» 822)
Keep
Healthy
(Contlnuod from Pago B 6)
SPRING PEA SALAD
10 ounces fresh small peas
1 cup chopped celery
1 cup cauliflower flowerettes
'A cup green onion, diced
1 cup sunflower seeds
'A cup crisp cooked, crumbled
bacon
'A cup sour cream
1 cup prepared ranch buttermilk
dressing
Vi teaspoon mustard
1 small clove garlic
Rinse peas in hot water. Drain.
Combine vegetables, nuts, and
bacon with sour cream. Mix dress
ing, mustard, and garlic. Pour over
salad. Mix; toss; chill.
Sarah Clark
Breezewood
RED CABBAGE
WITH APPLES
4 cups shredded red apples
2 tart apples, finely chopped
1 cup finely chopped onion
l'/i teaspoon salt
2 teaspoons sugar
'A teaspoon supper
% -A cups red wine vinegar
In large bowl, combine all
ingredients, toss lightly and cover
tightly with plastic wrap. Refrig
erate at least 2 hours. Serve as
either as a salad or a meat relish.
(Finely chopped ingredients are
the secret to success).
Sarah Clark
Breezewood
Recall
WEST BEND, Wis.—The US
Consumer Product Safety Com
mission (CPSC), The West Bend
Company of West Bend, Wiscon
sin, is announcing a repair prog
ram for 425,000 Automatic Bread
and Dough Makers. The bread
makers can overheat, presenting a
fire hazard.
West Bend is aware of three
recent incidents in which a faulty
circuit board of the control panel
overheated and caught fire. Neith
er CPSC or West Bend is aware of
any injuries.
However, consumers should
stop using the recalled breadmak
ers and call West Bend at (800)
367-0111 between 6:00 a.m. and
10:00 p.m. central time. West
Bend will provide free pickup and
repair of the breadmakers. To
promote consumer participation in
this product repair program, the
company will return each repaired
West Bend Bread & Dough Maker
with six free bread mixes. In addi
tion, each repaired unit will have
its warranty extended for an addi
tional 12 months.
This recall program involves all
models of West Bend Automatic
Bread & Dough Makers manufac
tured between June 1, 1994 and
April 9,1995. Consumers can ver
ify if they own one of these West
Bend Bread & Dough Makers by
checking the five or six-digit man
ufacture date stamp, which
includes the month, day and year
of production, attached to the back
of the unit.
The box-shaped breadmakers
mix, knead and bake breads. The
breadmakers are made of either
white metal with a white plastic
lid or black metal with a black
plastic lid.
The units were sold nationwide
and in Canada at leading retailers
such as Wal-Mart, Target, and
Sam’s Club. The twelve models
involved in this program had sug
gested retail prices of up to $3OO.