MMuhtfiswr 1 Fiwwrifl? Saturday? i 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 Mrs. Charles Creasy of Wrightsville would like a detailed recipe for making beef tripe. QUESTION A reader from Cumberland County would like a recipe for homemade ketchup made from tomato juice. The ketchup should taste similar to the Heinz brand. QUESTION F. Eleanor Rebuck is on a fat- and salt-free diet. She would like to know the ingredients used in soft ice cream or frozen custard. QUESTION Julianne Medaglia, Birdsboro, wants recipes for quick and easy (30 minute type) dinner ideas that can be made in the morning and cooked for supper or slow cooker ideas. Her husband and kids are not crazy about cas seroles and that really limits things, she writes. 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. 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 salt-rising bread made with salt-rising yeast. She had tasted it in western New York state. 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 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 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 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, Newcastle, 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—Sarah Clark, Breezewood, would like acan dy called Decadent, which she thinks is made In North or South Carolina. She’d also like a bread recipecaHed Arkan sas Travelers Bread, and acherry pie made with red Kool-Aid. Cook's Question Comer Ground Beef’s Varied Tastes (Continued from Pago B 6) CHILI HAMBURGERS 1 pound lean ground beef 2 tablespoons finely chopped bell pepper 1 tablespoon minced onion 1 tablespoon chili powder 1 tablespoon chili sauce 'A teaspoon black pepper 'A teaspoon salt Thoroughly mix all ingredients. Shape into 4 hamburger patties. Freeze in a large freezer bag with waxed paper between each one. To prepare for serving, thaw patties. Grill or fry to desired done ness. Serve on warmed hambuger buns Tina Forry Palmyra 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 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 Barbara Messinger, Thomasville, wanted to know how to make a pumpkin roll with cream cheese filling. Thanks to Gloria Sweigart, Manheim; Mrs. Elliot Myers, Otts ville; Jami Click, Lewistown; and others for sending recipes. Pumpkin Roll 3 eggs 1 cup sugar % cup pumpkin 1 teaspoon lemon juice 1 teaspoon baking powder V • cup flour 2 teaspoons cinnamon 2 teaspoons ginger '/* teaspoon nutmeg V» teaspoon salt 1 cup chopped nuts (optional) Beat eggs 5 minutes or until a light lemony color. Add pumpkin and lemon juice and blend well. Sift remaining ingre dients except nuts and fold into pumpkin mixture. Blend until smooth. Spread batter into jelly roll pan (15J4 xlo'/a xl-inch) lined with waxed paper and grease the paper. Top batter with nuts if used. Bake at 375 degrees for 15 minutes. Cool. Invert onto a clean towel that has been sprinkled slightly with confectioners sugar. Peel waxed paper from cake immediately. Carefully roll cake in towel from narrow end into a jelly roll shape. Cool completely. When cake is cool, carefully unroll cake and spread with filling. Roll again and chill or freeze until ready to serve. Serves 8 to 10. Filling; 1 cup confectioners’ sugar 6 ounces softened cream cheese 4 tablespoons butter Vt teaspoon vanilla ANSWER Pat Ellingson, Millers, Md., wanted a recipe for pickled peppers. Thanks to Susan Stahr, Emporium, for sending a recipe. 3 pounds (3-5-inch) green or yellow peppers 3 cups white distilled vinegar 1 cup water 3 tablespoons granulated sugar 1 tablespoon pickling salt 4 cloves garlic Wash peppers. Cut 2 to 4 small slits in each pepper. Blanch the peppers in boiling water for 3 minutes. Immediately cool in ice water. Drain well. Lightly flatten peppers with a wooden spoon. In a 3-quart saucepan, combine vinegar and remain ing ingredients except garlic. Bring to a boil over medium-high heat. Boil for 5 minutes. Place one clove of garlic in each hot pint jar. Firmly pack peppers into jars, leaving Vi -Inch head space. Immediately pour hot vinegar mixture over peppers, leaving V 4 -inch headspace. Carefully run a non-metallic uten sil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for IQ minutes. Makes about 4-5 pints. (Turn to Pag* S2S) QUICK AND EASY PIZZA SANDWICHES 1 pound ground chuck A teaspoon salt 'A cup chili sauce Pinch oregano ' 4 English muffins 1 medium onion sliced very thin 8 slices sharp process cheese Mix first 4 ingredients lightly. Split muffins. On each half, spread meat mixturel A -inch thick. Place some sliced onion on top of meat. Cut pieces of cheese in half and crisscross on top of meat and onion mixture. Place in 400 degree oven for 8-10 minutes. Pickled Whole Peppers Gladys S. Martin SPAGHETTI AND SAVORY .MEATBALLS 12 cooked large Savory Meatballs 8 ounces uncooked spaghetti or other pasta 26-30-ounces prepared low-fat spaghetti sauce 2 tablespoons grated parmesan cheese (optional) Cook spaghetti according to package directions. Keep warm. Meanwhile in a large nonstick skillet, combine meatballs and sauce. Cover and cook over medium-low heat 9-11 minutes or until heated through, stirring occasionally. Serve over spaghetti with cheese if desired. Makes 6 servings. Louise Graybeal Renick, W.V, MYSTERY MINI LOAVES l'/i cup soft bread crumbs VS cup beef stock, water or milk 3 eggs, beaten 1 package dry onion soup mix 3 pounds ground beef Sauce: 12-ounce bottle of chili sauce l’/i cup water 'A cup brown sugar 16-ounces sauerkraut, drained l§-ounces whole cranberry sauce Soak bread in half cup beef stock, water or milk. Add beaten eggs and soup mix. Stir. Add meat and mix. Add salt and pepper. Shape into individual loaves (size depends on appetites). Place in greased 13x9-inch pan. Sauce: Combine ingredients in sauce pan. Simmer S minutes. Pour over meat loaves. Bake at 350 degrees until done. Timing will vary depending on size of loaves. We made 10 small loaves and baked them 1 hour and 10 minutes. Gladys S. Martin Stevens SURPRISE MEATBALL KABOBS 1 pound lean ground beef 1 egg, beaten 2 teaspoons chili powder 1 teaspoon garlic salt 'A teaspoon dried oregano leaves 12 large pitted ripe olives 8 slices zucchini or yellow squash 'A cup barbecue sauce 4 cherry tomatoes Soak four 8-inch bamboo skew ers in enough water to cover 10 minutes; drain. Meanwhile in medium bowl, combine ground beef, egg. chili powder, garlic salt, and oregano; mix lightly but thoroughly. Divide mixture into 12 equal portions. Form each portion around a ripe olive. Alternately thread 3 meatballs and 2 zucchini pieces onto each skewer. Lightly grease unheated grid. Place meatball kabobs on grid over medium coals. Grill 12 to IS minutes or until no longer pink, turning and brushing occasionally with barbecue sauce during last S minutes of grilling. Add a cherry tomato to the end of each skewer after cooking. Makes 4 servings.
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