BS-Lsncastw Farming, Saturday, August t 9; 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 BASE. 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 A reader would like a recipe for crumbs to
put on top of pies.
QUESTION —Louise Graybeal, Renick, W.V., would like a
recipe for chow chow made with cabbage, green and red
sweet peppers, onions, and green tomatoes. Apple cider,
sugar, spices and water are also used. This is a Swiss recipe
from the late 1800 s. She writes it is very good. She wants
exact measurements and the kinds of spices used.
QUESTION —A Reinholds reader would like recipes using
tomatoes to make spaghetti sauces to freeze.
QUESTION Jean Mitchell, Lewisburg, would like a
recipe for whole wheat bread like that sold at Gieen Ridge
Country Market in Mifflinburg. Her daughter-in-law lives in
California and loves that bread. She'd like to know how to
fnake it.
QUESTION Dotty Gainer, Holtwood, would like a recipe
for cookies that were made years ago by the former Federal
Bake Shop in Lancaster. She writes that the cookies were
shaped like stars and other designs and melted in your mouth.
She thinks a cookie press was used to make the shapes.
QUESTION Louise Graybeal, Renick, W.V., would like
to know where she can purchase flaked hominy. She had
requested this some months ago. Someone sent an answer
but when Louise checked it out the Merchant's Grocery Co.
Inc. wrote that they stopped selling it 25 years ago.
QUESTION —Louise Graybeal, Renick, W.V., would like a
recipe for breakfast bars similar to toaster streusel, pop tarts,
Snackwell's cereal bars, and Snackwell's Devil’s Food
Cookies.
QUESTION Richard Haller, Mechanicsburg, would like
an old Dutch recipe for “Clapboard" or “Claboard” pie. His
mother used to make it. If she were living, she would be 107
years old.
QUESTION Julie Garber Smith, Millersville, would like
recipes to use in a cast-iron cookie mold.
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 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. Editor’s 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 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. Pue, 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.
Cook's
Question
Comer
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 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 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 Esther Martin, Shippensburg, wanted a
recipe for angel biscuits. Thanks to Pamela Keefer, Spring
Grove; Lorene Nolt, Myerstown, and to Ada Martin, Ship
pensburg, for sending recipes.
Angel Biscuits
2 packages (’/«ounce each) active dry yeast
'/« cup warm water
2 cups warm buttermilk
5 cups all-purpose flour
V» cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon salt
1 cup shortening
Melted butter
Dissolve yeast in warm water. Let stand 5 minutes. Stir in
buttermilk. Set aside. In a large mixing bowl, combine dry
ingredients. Cut in shortening with pastry blender until mixture
resembles course meal. Stir in yeast/buttermilk mixture, mix
well. Turn out onto a lightly floured surface. Knead lightly 3 to
4 times. Roll to a 14 -inch thickness. Cut with a 2'A -inch biscuit
cutter. Place on a lightly greased baking sheet. Cover and let
rise in a warm place about 1 'A hours. Bake at 450 degrees for
8-10 minutes. Lightly brush tops with melted bitter. Yield:
about 214 dozen.
QUESTION Georgia Harding, Smithsburg, Md., used to
vacation regularly in Ocean City, N.J., in the early 1980 s. Sev
eral bakeries in that area sold a delicious breakfast cake,
called Butter Cake, which was very moist and had a buttery
layer on the top. She thinks the cake is absolutely out of this
world, and wanted the recipe. Thanks to Carolyn Hodgson,
Clarks Summit, for sending a recipe.
Philadelphia German Butter Cake
'/« cup sugar
'A cup shortening
14 teaspoon salt
1 large egg
1 envelope dry yeast
14 cup warm milk
214 cups all-purpose flour
1 tablespoon vanilla
Cream together sugar, shortening, and salt. Adc! egg, beat
one minute until well blended. Dissolve yeast in warm milk.
Add flour to shortening and sugar, then add yeast mixture and
vanilla. Mix for 3 minutes with dough hook or by hand. Flour
board and knead for one minute. Put into well greased bowl,
cover with clean towel and set in a warm place for one hour or
until double in size. Meanwhile, prepare the topping.
Topping:
2 sticks unsalted butter
% cup flour
2 cups extra-fine sugar
2 extra large eggs
4-5 tablespoons milk
Cream butter. Sift flour and sugar. Beat into creamed but
ter. Add eggs, one at a time, beating well after each egg. By
teaspooriful, add milk to bring mixture to consistency for easy
spreading. Be careful not to make it too runny.
Roll or pat dough into well greased 9x13x2-inch pan. Crimp
edges halfway up sides of pan to hold topping in. Prick dough
with a fork to prevent bubbling. Spread topping over dough.
Let stand for 30 minutes. Bake for 30 minutes at 375 degrees
until done. Do not overbake. Top should be crusty not gooey.
Let cool.
(Turn to Page 824)
Meals
To Tote
(Contlnuad from Pago B 6)
LEMON DESSERT
Bottom part:
'A cup butter
1 cup flour
'A cup nuts, chopped
Mix and bake until brown at 350
degrees. Cool.
Center part:
1 cup confectioners’ sugar
1 cup frozen whipped topping
8-ounces cream cheese
Mix together and put on crust.
Top part:
2 3% -ounces boxes pudding
(any flavor)
3 cups milk
Cook pudding with milk or use
instant pudding. Spread over
cream cheese layer. Top with
whipped topping.
Variation: put chopped nuts,
grated chocolate or cookie crumbs
on top.
May be made the day ahead.
I'm 13 years old. I have 3
brothers and 4 sisters. One of my
sisters is married and has 2 girls
and a boy. They are all very cute.
We have 9 guinea pigs, 3 kittens,
and 1 goat. We have hens and
chickens too. We sell sweet corn,
homemade root beer, and pies.
Sometimes we sell whoopie pies
too. We don’t live on a farm. My
dad and brothers do concrete
work.
JUST A CASSEROLE
Saute until clear in a little oil:
1 large onion, chopped
1 cup celery, diced
1 pound lean ground beef
Brown beef until it loses its
pinkness. Season to taste with salt
and pepper. Heat in another
saucepan:
1 can mushroom soup
1 soup can water
'/< cup chopped green olives
'A cup cheese whiz
When soup and cheese are
blended, add:
1 can French-style green beans,
drained
1 small jar pimentos, drained
When mixture is just heated,
spray casserole, dish with veget
able spray. Add 1 cup cooked noo
dles to casserole. Mix in ground
beef and remaining mixture. Sea
son with seasoned salt. Mix all
together. Top with parmesan
cheese and paprika. Bake at 350
degrees for 30-35 minutes.
Sarah Clark
Breezewood
GONE ALL DAY STEW
1 can tomato soup
A cup water
A cup red cooking wine
‘A cup flour
2 pounds beef, cubed
3 medium carrots, sliced
6 small cooking onions
4 medium potatoes, chopped
'A cup celery chopped
1 cup fresh mushrooms, sliced
2 beef bouillon cubes
1 tablespoon Good Seasoning
Italian Herb Mix
1 bay leaf
'/t teaspoon pepper
Mix together soup, wine, and
flour until smooth. Brown beef in a
little butter. Add remaining ingre
dients to a large heavy casserole.
Add soup mixture. Stir. Bake at
275 degrees for 5 hours in oven or
in crackpot. During the last 30
minutes, stir in 1 package instant
brown gravy and Vi cup water.
Good served over hot buttered
noodles.
Sarah Clark
Mary Zook
Parkesburg