(S-Lancaster Fanning, Saturday, November 11. 1995 B! 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. Sometimes we receive numerous answers to the same request, and cannot print each one. Answers to recipe requests should be sent to the same address. QUESTION A reader wants to know if neck pumpkins may be used to make pancakes, if the pumpkin may be fried, and it may be used to make pudding on top of the stove? QUESTION A reader from Columbia County wants a recipe to make sauerkraut in jars. QUESTION Naomi Stoltzfus, Myerstown, would like recipes on using chestnuts in cooking or baking. 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 cream-filled doughnuts and for chocolate and peanut butter doughnut 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 whose family likes sour and pickled foods is looking for recipes to can red or green bell peppers, preferably not whole. 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 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 for sour cream chocolate cake. QUESTION Debra Shull, Landisburg, would like a recipe for making sharp cheese using goat’s milk. 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 ■;ream 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 Bread Rises To The^Occasion (Continued from Page B 6) - WHOLE WHEAT ONION-DILL BREAD 7 cups all-purpose flour 5 cups whole wheat flour 4 tablespoons dry yeast 4 cups warm water A cup softened butter 'A cup sugar 2 tablespoons salt 1 A cup instant minced onion % cup chopped flesh dill or 1 tablespoon dill seed Dissolve yeast in 4 cups water. Add sugar, salt, onion, and dill to yeast mixture. Mix in 4 cups flour. Add butter and remaining flour. Knead until dough is soft and elas tic. Let rise until double in size. Punch down, let rise again. Shape into loaves and put in greased pans. Let rise again until dough is 1-inch above pans. Bake at 3SO degrees for 30 minutes. Makes 4 loaves. Note: to make a lighter bread, use less whole wheat flour and more white flour. Kathy Wenger Bridgewater, Va. 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. ANSWER —Rosene Leinbach, Leola, wanted a recipe for pasta salad that uses rotini macaroni and sliced black olives. Thanks to Anna Martin, Denver, for sending a recipe. 1 pound rotini ‘corkscrew'* macaroni, cooked and drained 1 can pitted ripe olives, chopped 1 10-13-ounce jar salad olives 1 medium onion, chopped 1 green pepper, chopped 'A pound provolone cheese, diced V 4 pound hard salami, diced 'A pound pepperoni, diced 16-ounce bottle zesty Italian salad dressing 1 tomato, diced Season pasta to taste, salt, pepper, garlic, etc. Make at least 24 hours before serving. Add a little more dressing if too dry (pasta soaks it up). Add diced tomato before serving. RAISIN BREAD 2 cups milk 'A cup shortening 'A cup sugar I tablespoon salt 1 cup raisins 3 tablespoons yeast 2 tablespoons sugar 1 cup warm water 3 eggs • 8/4 cups flour First scald milk. Put in mixing bowl: shortening, sugar, salt, and raisins. Pour hot milk on top and stir. Let cool. While cooling put yeast and sugar in warm water to dissolve. While milk is still warm, not hot, add yeast mixture, eggs, and flour. May need A cup more flour, but dough should not be dry. Put into greased bowl. Let rise one hour. Form loaves; put into greased pans. Smear VA tablespoons cream over top of each loaf. Sprinkle enough sugar and cin namon to soak up cream. Let rise until double. Bake in 3SO degree oven for 20 minutes. Pasta Salad (Turn to P«fl* 824) 2 packages active dry/yeast 2 teaspoons sugar 3 cups warm water Vi cup powdered milk Vi cup butter, melted and cooled Vi cup toasted wheat germ 2 teaspoons salt s'/i -6 cups flour Glaze: /* cup butter, melted In a large bowl, dissolve yeast and sugar in warm water. Let stand until foamy, 5-10 minutes. Stir powdered milk, melted butter, wheat germ, and salt into yeast mixture using a heavy-duty elec tric mixer fitted with the paddle attachment and set on low speed. Beat in flour, Vi cup ata time, until a soft dough forms. On a flouted surface, knead dough until smooth and elastic, S-10 minutes, adding more flour to prevent stickiness. Place dough in a large greased bowl, turning to coat. Cover loose ly with a damp cloth. Let rise in a warm place until doubled, one hour. Ada Martin Shippensburg Punch down dough. Divide in half. Roll each dough half into a long rope. Cut each rope into 12 equal pieces. Shape each dough piece into an oval. Place rolls, touching each other on 2 ungrcased baking sheets. Cover again. Let rise in a warm place until almost doubled, 20 minutes. Preheat oven to 400 degrees. Bake loaves until golden, 20 minutes. Transfer to wire racks to cool. 2'A cups flour 3 teaspoons baking powder 'A teaspoon baking soda 'A cup butter, softened 1 cup sugar 3 large eggs 3 large ripe bananas, mashed 2 teaspoons grated lemon or orange zest Vi cup chopped pecans Glaze: 1 cup powdered sugar 1 cup milk Preheat oven to 350 degrees. Grease a loaf pan. Mix together flour, baking pow der, baking soda, and salt Beat together butter and sugar at medium speed until light and fluf fy. Add eggs, one at a time, beating well after each addition. Beat in bananas. Gradually beat in flour mixture until well blended. Stir in lemon zest and nuts. Spoon batter into prepared pan. Bake bread until a toothpick inserted in center comes out clean, about SS minutes. Transfer pan to a wire rack to cool for 10 minutes. Turn bread onto rack to finish cooling. Glaze. Mix milk and powdered sugar together. Pour over bread, allowing some to drip down side. Sarah Clark Breezcwood BUTTERY PULL APART BREAD 2 loaves Sarah Clark Breezewood GLAZED BANANA NUT BREAD 1 loaf
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