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 J.M. Koser, Narvon, would like a recipe for
Brown Bobby Cookies, which were popular about 50 years
ago. The cookies were triangular with a triangle hole in the
center. They were made in a special griddle like a waffle iron
and frosted. Flavors included chocolate, vanilla, and spice.
She would like both the recipe and information on the griddle.
QUESTION Mrs. Howard Glenn of Lawrence County is
looking for a recipe for dumplings that are made, wrapped in
cheesecloth and boiled in water.
QUESTlON —Christopher S. Allen lost a recipe for pump
kin pie made with Bisquick. It requires no crust as the Bisquick
forms its own crust. Does anyone have the recipe as it was a
favorite of his.
QUESTION Pat Elligson, Millers, Md., would like a
recipe for pickled peppers, not the Bell-type peppers but the
smaller long ones.
QUESTION — A Bedford County reader would like a recipe
for taco salad, which contains chopped tomatoes, lettuce,
and com chips.
QUESTION Betsy Dehn of Spencerville, Md. would like
a recipe for making stewed tomatoes that taste similar to Del
Monte Italian, Cajun and Original recipes.
QUESTION — A reader would like a recipe for corn pie that
tastes like that served at Cloister Restaurant in Ephrata.
QUESTION Becky Hedden, Lewisberry, would like a
recipe for spice cake made with mayonnaise in place of shor
tening and eggs.
QUESTION Becky Hedden, Lewisberry, would like a
recipe for salt-rising bread made with salt-rising yeast. She
had tasted it in western New York state.
QUESTION Mrs. Guy Sponsiller, Gettysburg, would like
a recipe that tastes like the Tastykake Butterscotch Krimpets
with icing.
QUESTION Estella Fink, Allentown, would like a recipe
for filled tomatoes or baked tomatoes that are filled and then
baked.
QUESTION Estella Fink, Allentown, would like a recipe
for dried peach pie topped with crumbs.
QUESTION—Anne Wiegle, Potts town, would like a recipe
for Cornell Formula Bread, which is a heavy moist enriched
bread that was served in her high school cafeteria during the
19605.
QUESTION —A reader from Blain would like to know how
to make apple juice and how to can It.
QUESTION Bernadean Wimer, Harmony, would like a
recipe for sorghum molasses cookies.
QUESTION Elizabeth would like a recipe for Walnut
Lace Cookies, which her grandmother used to make. The
cookies were very thin like a wafer and she used black wal
nuts in them.
QUESTION Vivian M. Hillard, Narvon, would like a
recipe for hot cauliflower that is yellow in color but turmeric is
not listed as an ingredient.
QUESTION Sarah Clark, Breezewood, would like to
know the secret for making marshmallow cream filling for
doughnuts.
QUESTION —N. Shirk, Ephrata, wants a recipe for pickles
that are made in the sun. The pickles get a milky-white film.
QUESTION A loyal reader from Newmanstown would
like a recipe to make Claussen pickles that you buy in the
refrigerated section of the grocery store.
Cook's
Question
Comer
QUESTION Glenna Shaner, Hughesville, would like a
salsa recipe for canning.
QUESTION Marie Lorah, Tamaqua, would like a bread
recipe that tastes similar to Roman Meal.
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 Katherine McCleary, Stewartstown, would
like a good recipe for tomato paste.
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 —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 - 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 simijar 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.
ANSWER—Joan Frederich, Perkasie, wanted a recipe for
Lepp cookies. Thanks to Mary W. Stauffer, Ephrata, for send
ing a recipe that is used to make leb cakes for the Ephrata
Hospital June Fete. She writes that they make 25 batches.
6 cups brown sugar
1 'A cups shortening
1 quart buttermilk
2 teaspoons baking soda
1 teaspoon hartshorn* (optional)
1 teaspoon salt
1 egg
4 pounds flour
‘Hartshorn may be purchased at drug stores. Combine
ingredients and chill overnight. Roll dough to % -inch thick
ness. Bake at 400 degrees for 10-12 minutes.
ANSWER Lucy Lowe wanted a recipe for crisp garlic
refrigerator pickles. Thanks to Sarah Clark, Breezewood, for
sending a recipe.
Garlic Refrigerator Pickles
Slice 8-10 cucumbers
1 quart vinegar
'A cup sugar
Small jar horseradish
3 ribs celery, sliced
'A box dry mustard
2 onions, sliced in thin rings
2 quarts water
'A teaspoon salt
Vi teaspoon garlic powder
'/• teaspoon dill weed
Mix together all ingredients except cucumbers. Slice
cucumbers in a gallon jar. Pour over cucumber. Wait 2 weeks
before using. Stir in between waiting. After 2 weeks, pickles
are ready to eat. Will keep for one month in refrigerator.
(Turn to Pago 826)
Leb Cakes
Rice
(Continued from Peg* B 7)
GLORIFIED RICE
8 3 /-ounce can crushed
pineapple
Vj cup packaged precooked rice
2 teaspoons lemon juice
I'/icups miniature marsh
mallows
1 ripe banana, sliced
1 cup whipping cream, whipped
2 tablespoons chopped maras
chino cherries
Drain pineapple, reserving syr
up. In saucepan, combine
uncooked rice, 2 /> cup water,
pineapple syrup and 'A teaspoon
salt. Stir to moisten rice. Bring
quickly to boil, cover. Simmer 5
minutes.
Remove from heat: let stand S
minutes. Add pineapple and lemon
juice; cool. Stir in marshmallows
and banana. Fold in cream and
cherries; chill. Serves 8.
Judith Zimmerman
CHICKEN PHYLLO WRAPS
Vegetable cooking spray
1 pound ground chicken
1 cup chopped fresh mushrooms
1 medium onion, chopped
3 cups cooked rice
1 cup nonfat low-salt ricotta
cheese
10 ounces chopped spinach,
thawed and well drained
214 ounces sliced black olives,
toasted
'/< cup pine nuts, toasted
2 cloves garlic, minced
I teaspoon ground oregano
1 teaspoon lemon pepper
12 phyllo dough sheets
Coat large skillet with cooking
spray; heat over medium-high heal
until hot. Add chicken, mush
rooms and onion; cook and stir 2 to
4 minutes or until chicken is no
longer pink and vegetables are ten
der. Reduce heat to medium. Add
rice, ricotta cheese, spinach,
olives, nuts, garlic, oregano and
lemon pepper; cook and stir 3 to 4
minutes until well blended and
thoroughly heated. Working with
I phyllo sheet at a time, spray one
sheet with cooking spray; fold
sheet in half lengthwise. Place V*
to 1 cup rice mixture on (me end of
strip. Fold left bottom cor
ner over mixture, forming a trian
gle. Continue folding back and
forth into triangle at end of strip.
Repeat with remaining phyllo
sheets and rice mixture. Place
triangles, seam sides down, on
baking sheets coated with cooking
spray. Coat tops of each triangle
with cooking spray. Bake at 400
degrees 15 to 20 minutes or until
golden brown. Serve immediately.
Makes 12 servings.
USA Rice Council
HEARTY BEEF AND RICE
1 pound ground beef
1 small onion, chopped
3 cups cooked rice
10 V* -ounce can condensed
cream of mushroom soup
8-ounce can stewed tomatoes,
undrained, chopped
7-ounce can whole kernel com
A teaspoon garlic powder
'A teaspoon chili powder
4 ounces shredded Cheddar
cheese
Cook beef and onion in large
skillet over medium-high heat;
drain fat. Stir in rice, soup, toma
toes, com, garlic powder and chili
powder. Pour mixture into greased
2-quart baking dish; bake at 350
degrees for 20 minutes. Top with
cheese; bake an additional 5 to 10
minutes.
Makes 6 servings.
USA Rice Council
Lebanon