M-Lancaster Farming, Saturday, November 4, 1995 If you art looking lor a recipe but cant 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 BASE. If we re ceive an answer to your question, we will publish It as soon as possible. Sometimes we receive numerous answers to the same request, and cannot prim each one. Ahswers to recipe requests should be sent to the same address. QUESTION Eileen Dove, Upper Tract, W.V., would like a recipe for pink and white layered coconut cream candy. QUESTION Cindy Stoodley, Shickshinny, would like a recipe for homemade lobster bisque. May use imitation lobster. QUESTION —Tammy would like a recipe for filled cream filled doughnuts and for chocolate and peanut butter dough nut filling. QUESTION —A Meyerstown reader would like a recipe for gourmet round lollipops and the name of a store or address to purchase the molds. QUESTION A reader has a lot of turkey burger and would like new and different recipes to use it. QUESTION A reader whose family likes sour and pickled foods is looking for recipes to can red or green bell peppers, preferably not whole. QUESTION Rosene Leinbach, Leola, would like a recipe for pasta salad that uses rotini macaroni and sliced black olives. QUESTION—Louise Graybeal, Renick, W.V. would like a recipe to make homemade condensed milk that uses dry milk. QUESTION Gladys Lillya, Salem, N.J., would like a recipe for Amish Old-Fashioned Puffy Sugar Cakes, which are sold at Good & Plenty Restaurant, Lancaster. QUESTION —Doris Stump, Denver, would like a recipe for coconut cake like that served at Country Table Restaurant in Mount Joy. QUESTION Mrs. Larry Groff, Denver, wants to know how to roast chestnuts. Are they roasted in an over or in the wood stove over an open fire. QUESTION • Jack Sunday, Carlisle, wrote that several weeks ago a recipe for eggplant was printed in this paper. It called tor eggs, cheese, and bread crumbs and was baked. If someone clipped the recipe, please send it in. QUESTION Joyce Shoemaker, Mt. Joy, would like a recipe for lemon dill bread. QUESTION Mrs. John Liston, Terra Alta, W.V., would like recipes using pure buckwheat flour, not buckwheat mix, to make bread, muffins, etc. QUESTION A reader would like a recipe tor sour cream chocolate cake. QUESTION Debra Shull, Landisburg, would like a recipe for making sharp cheese using goat's milk. QUESTION Raydean Smith, Enola, would like a recipe for hamburger macaroni soup. QUESTION A McAlisterville reader would like a recipe for a friendship cake with streusel topping. QUESTION Sadie Mae Stoltzfus, Bird-in-Hand, would like a recipe for coconut macaroons with almonds. QUESTION Mrs. Charles Creasy of Wrightsville would like a detailed recipe for making beef tripe. 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. Cook's Question Comer 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 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 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 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 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 Susan Miller, Chester Springs, wanted a recipe for banana butter. Thanks to Glenna Shaner, Hughes ville, for sending a recipe. 4 cups mashed bananas Vi cup fresh lemon Juice 1 teaspoon Ever-Fresh Fruit Protector 6 cups sugar 1 box Sure-Jell A teaspoon butter Mash bananas thoroughly. Measure 4 cups into a 6- or 8-quart saucepan. Stir in lemon juice, fruit protector, and sugar. Add butter, bring to a full rolling boil on high heat, stir ring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly one minute stirring constantly. Remove from heat. Skim off foam. Ladle quickly into prepared jars. Seal with two piece lids. This is good with peanut butter. Add a spoonful to blender when making milk shapes. Use as topping on ice cream. Glcnna Shancr Hughesville ANSWER Mrs. Elvin Geigley wanted to know how to make French fries from raw potatoes and freeze. Thanks to Mrs. John Mellinger, Newville, and Glenna Shaner, Hughes ville, for sending similar recipes. French Fried Potatoes 6 medium potatoes, peeled Cold water Lard or oil for frying Salt Cut potatoes lengthwise, then crosswise into 3/8-inch strips. Rinse in cold water, dry thoroughly between towels. Fry small amounts in hot fat (370-degrees) about 5 minutes. Drain well on paper towels. Cool to room temperature. Spread on cookie sheets and place in freezer until frozen. Packaae in freezer bags. Recommended storage time Is one month. To serve, arrange potatoes on baking sheet put in 425-de gree oven 10 minutes or until browned. Or, fry in deep fryer. Season with salt. ANSWER—A reader from Cumberland County wanted a recipe for homemade ketchup made from tomato Juice that tastes similar to the Heinz brand. Thanks to S. Horning, Leba non, for sending a recipe. 1 package Mrs. Wages ketchup mix 1 cup Clear Jel Tomato juice Vinegar Sugar Use double the amount of tomato juice and vinegar as directed on package. Mix package of mix with Clear Jel before adding. Follow the remaining directions on the package. Banana Butter Ketchup (Turn to Pago B 13) Biscuits (Conllnind from Pago B 7) HERB CHEDDAR BISCUITS 154 cup* all-purpose flour V> cup whole wheat flour 1 tablespoon baking powder 1 tablespoon firesh basil, finely chopped 1 tablespoon fresh oregano, finely chopped 'A teaspoon salt 'A teaspoon baking soda 1 cup shredded Cheddar cheese 14 cup butter 1 cup dairy sour cream 'A cup milk 1 egg yolk, slightly beaten 2 tablespoons water Preheat oven to 400 degrees. Combine flours, baking powder, herbs, salt, and baking soda in large mixing bowl. Stir in cheese. Cut in butter until mixture resem bles coarse crumbs. Stir in sour cream and milk. Mix just until all ingredients are moistened. Knead dough gently 10 times on lightly floured surface. Roll out to 'A -inch thickness. Cut with floured star shape cutter. Reroll and cut scraps. Combine egg and water. Brush tops of biscuits. Bake on unbuttered cookie sheet 13 to 18 minutes or until golden. Cool completely on wire rack. Fall Festival Auction LANCASTER (Lancaster Co.) Lancaster Mennonite High School’s 23rd annual Fall Festival weekend, to be held Nov. 17-19, will include three auctions, the fall school play, and the school’s sec ond Alumni Concert Events for Friday evening, Nov. 17, include the annual pig roast and chicken barbecue from 4:30 p.m. to 8 p.m.; a Winross truck auction at 6:15 p.m. and the fall school play, “The Diary of Anne Frank,” at 7:30 p.m. in the Fine Arts Center. Play tickets for reserved seating will be sold at the door beginning at 6 p.m. The cost is $4 for adults, $3 for students, and $lO per family. Also featured Friday evening will be a crafts sale, quilt preview, and a baked goods sale in the school gymnasium. Events for Saturday, Nov. 18, include the general auction and FFA auction, both starting at 9 a.m.; specialty items beginning at noon; the sale of handcrafted quilts at 1 p.m.; and the second showing of “The Diary of Anne Frank” at 7:30 p.m. Besides quilts, other items to be auctioned off Saturday include a Hans Hot House 3-D art piece; P. Buckley Moss prints; 12 collecti ble Farmall tractors; five signed LMH “Meals and Memories” cookbooks; Sam Martin wooden truck; Brunk Revivals signature Winross truck; antique embroid ered quilt; balloon ride; canoe; two LMH afghans; Benjamin Bru baker doll house; wall hangings; coupons for vacation packages and various services; crafts; plants; and food. The school’s second Alumni Concert, to be held Sunday, Nov. 19, at 3 p.m. in the Fine Arts Cen ter, will feature pianist Erica God shall and soprano Lorraine Sheel cr, both graduates of the school. General admission tickets, at $lO each or $9 each for groups of three or more, will be available at Provi dent Bookstores. Christian Light Bookstore at 2160 Lincoln High way East and at the door. Weekend proceeds will benefit LMH. For more information, call (717) 299-0436.
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