88-Uncttter Firming, SMuMiy. FWwUry Ifr, 1996
If you are looking for a recipe but can’t find It, send your
recipe requeet to Lou Ann Good, Cook's Question Cor*
ner, In care of Lancaster Farming, P.O. Box 609, Ephrata,
PA 17522. There’s no need to send a BASE. If we receive
an answer to your question, we will publish it as soon as
possible. Sometimes we receive numerous answers to
thp same request, and cannot print each one.
Answers to recipe requests should be sent to the same
address.
QUESTION—Tina Forry, Palmyra, would like a recipe to
make taco seasoning and a recipe for orange pudding, which
contains mandarin oranges, vanilla pudding, and orange Jell-
O.
QUESTION Tina Forry, Palmyra, would like an old
recipe for chocolate chip cookies. Her great-great grandma,
who was in her 90s when she died in 1979, made the world’s
best chocolate chip cookies, which were soft and round
almost like a sugar cookie. They melted in your mouth.
QUESTION—Lisa Collura, Holtwood, would like a recipe
to make angel cream doughnuts.
QUESTION Betty L. Baldwin, Townson, Md., would like
a recipe for Tasty Cakes.
QUESTION Joanne Trombley would like a recipe for
cranberry claret wine jelly, port wine jelly, and rose wine jelly.
Her grandmother made these wine jellies many years ago;
unfortunately, her recipes died with her in 1976, before Jo
anne was old enough to ask for the recipes. Please included
detailed directions because Joanne has never made jelly.
QUESTION—Anna Schrader, Townsend, Del., would like
a recipe for making jelly from canned juice. The can says it is
100 percent grape juice, but Anna said that it tastes sweet to
her and does not appear deep purple like juice made from the
grapes she picks from the vine.
QUESTION—John Probst, Springfield, would like a recipe
for mustard eggs.
QUESTION John Probst, Springfield, Va., would like a
recipe from making mincemeat. The many recipes John has
obtained call for large amounts of apples. His mother's mince
meat used a very small amount of apples. The most similar
mincement to his mother's that he has ever eaten was made
by an Amish lady who made mincemeat for the New Buffalo
Restaurant on Route 15 near Duncannon.
QUESTION Bernice Poliskiewicz, Bangor, writes that
she has a little grandson who is allergic to eggs and cannot
have them in any food. He is two years old and has a twin sis
ter. Bernice would like recipes for cakes and cookies made
without eggs.
QUESTION Lou Stryker from Haddon Heights, N.J.,
would like an ethnic German recipe for potato soup, which she
remembers her grandmother making with chunks of potatoes
and a broth similar to vegetable or beef soup. Thyme was also
used.
QUESTION June Baklik, Shelton, Ct., saw a recipe in
this section for a dip that was baked in a loaf of Italian or
French bread. One of the ingredients was cream cheese, but
she can't recall the other ingredients. She is so disappointed
that she didn’t clip the recipe. Does anyone know to what
recipe she is referring?
QUESTION—R.G. would like a recipe for tuna loaf, which
she writes is made at King's Store, but no location is given.
QUESTION Michele Millerton, Powlison, would like a
recipe for breadsticks and the tomato sauce in which to dip the
breadsticks. She likes those served by Pizza Hut
QUESTION —Beth Graves, Columbia, would like a recipe
for Depression Potato Soup made with ground beef, onions,
and diced potatoes. She tasted this unusual dish at a book
store recently and said the soup was delicious.
QUESTION A Kutztown reader would like a recipe for
pepperoni made with venison or beef.
QUESTION Gail Hunter, Smithsburg, Md., would like a
recipe for Trail Mix Bars.
QUESTION Rose Diehl, Bloomsburg, would like a
recipe for Venison and Pork Soupie.
Cook's
Question
Comer
QUESTION Linda Ludwig, Reading, would like recipes
tor blueberry and cinnamon raisin bagels, and an apple tart
with syrup topping like those sold by Ruppert’s Bakery at the
Leesport Auction years ago.
QUESTION Corinne Lyter, Port Royal, writes that she
remembers seeing a request for cinnamon twists like those
served by Pomeroy's coffee shop in Harrisburg years ago.
She missed the recipe. Did anyone clip it or have it in their
files?
QUESTION Sarah Clark, Breezewood, would like
recipes for a cheesecake made with a layer of caramel then
baked with a layer of spicy apples on top; and an ice ball rolled
in coconut and flavored with rum.
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.
ANSWER Harold Mattoon, Avoca, N.Y., wanted a
recipe for bloomin’ onions that are popular in several restaur
ants. Also, where can the onion cutter be purchased? Thanks
to Tina Forry, Palmyra, for sending a recipe and instructions
on how to cut the onion by hand. If anyone knows an address
to purchase the cutter, please write.
2 large sweet onions, unpeeled
Vicup mayonnaise
V 4 cup sour cream
1 tablespoon chili powder
2V4 teaspoons Cajun seasoning, divided
I’/« cups all-purpose flour
1 cup milk
Oil for deep fat frying
Leaving the root end intact, peel the outer skin of the onion.
Cut a small slice off the top. Starting at the top of the onion and
on one side, make a cut downward toward the root end, stop
ping V 4 -inch from the bottom. Make additional cuts V 4 -inch
from the first until there are cuts completely across the top of
the onion. Turn the onion a quarter turn so the slices are hori
zontal to you. Repeat the cuts Vi -inch apart from each other
until there is a checkerboard pattern across entire top of
onion. In small bowl, make dip by combining mayonnaise,
sour cream, chili powder, and IVi teaspoons Cajun season
ing. Mix well and set aside. In a one-gallon plastic bag, com
bine flour and remaining Cajun Seasoning. Place milk in a
small deep bowl. Coat the onion in flour; then dip into the milk,
then flour. Fry in enough oil to cover onion at3so degrees for 5
minutes until golden, turning once. Remove from oil and place
on serving plate. Discard the very center of the fried onion
blossom. Place a few spoons of dip in the center and serve
immediately.
ANSWER—Mary Paxton, Honey Grove, wanted a recipe
and instruction for making old-fashioned clear toy candy.
Thanks to Nancy Fasolt, proprietor of the Cake and Kandy
Emporium, Village Common 2019 Miller Rd., East Peters
burg, Pa. (717) 569-5728, for sending the recipe that she
teaches in her shop. Plastic molds tor making clear toys and
an extensive line of candy making and cake decorating sup
plies are available at her shop. She also has an interesting
account on the history of clear toy candy that is too long to
print here but is available at her shop.
Clear Toy
2 cups granulated sugar
% cup corn syrup
Vt cup water
Red or green food coloring
Oil molds generously with olive oil or spray vegetable shor
tening. Combine sugar, corn syrup, and water in a heavy
2-quart saucepan; stir until wed mixed. Wash sides of pan
(must be perfectly clean above water level. Cook to 300
degrees. Do not stir while cooking. Add food coloring as
desired at 265 degrees. Do not stir —boiling action will distri
bute color. Pour syrup into well oiled molds and let cool.
Remove before candy sticks to mold.
Syrup can also be poured onto well oiled flat pans, scored
and broken. Store candy in cool, dry place.
ANSWER —A McAlisterville reader wanted a recipe for a
friendship cake with streusel topping. Thanks to Naomi
Weaver, Berks County, for sending a recipe.
Friendship Cake With Streusel Topping
Take 1 cup starter and add:
V* cup oil
3 eggs
1 cup sugar
Vi teaspoon salt
2 teaspoons baking soda
2 cups flour
'A teaspoon cinnamon
Streusel Mix:
'A cup butter
I A cup sugar
V* cup brown sugar
1 cup chopped nuts or coconuts
'A cup oatmeal
Beat cake mixture until smooth. Put half of cake batter into
9x13-inch pan. Cover with half streusel mix. Add remaining
batter and top with remaining streusel mix. Bake at 350
degrees for 35-40 minutes.
Onion Blossoms
(Turn to Pag* B 9)
Tasty Way
(Continued from Pag* &7
TIGER BUTTER
1 pound white chocolate
12-ounces chunky peanut butter
1 pound semisweet chocolate
melted
Combine white chocolate and
peanut butter in top of a double
boiler; bring water to a boil.
Reduce heat to low, and cook until
chocolate and peanut butter melt,
stirring constantly. Spread mixture
onto a waxed paper-lined
ISxlOxl-inch jellyroll pan. Pour
semisweet chocolate over peanut
butte* mixture and swirl through
with a knife. Chill until firm.
Cut into I'/ixl-inch pieces.
Store in airtight container and
refrigerate. Yields about 6 dozen.
Lisa Sparr
FROZEN CRANBERRY
SALAD
6 ounces cream cheese, softened
2 tablespoons sugar
2 tablespoons mayonnaise
16-ounce can whole-berry cran
berry sauce
8-ounce can crushed pineapple,
drained
'/> cup chopped pecans
1 cup whipping cream
'A cup silted powdered sugar
1 teaspoon vanilla extract
Lettuce leaves
Garnishes: fresh cranberries,
fresh mint sprigs
Combine first three ingredients,
stirring until smooth. Stir in cran
berry sauce, pineapple, and
pecans.
Beat whipping cream until
foamy; gradually add powdered
sugar, beating until soft peaks
form. Stir in vanilla. Fold whipped
cream mixture into cranberry mix
ture. Spoon mixture into an 8-inch
square dish. Cover and freeze until
firm. Cut into squares and serve on
lettuce leaves. Yields 9 servings.
To make individual salads,
freeze mixture in lightly oiled muf
fin pans.
Lisa Span
BEEF TENDERLOIN WITH
PEPPERCORNS
2'A -3-pound trimmed beef
tenderloins
3 tablespoons Dijon mustard
1 tablespoon dried sage
VA tablespoons white pepper
corns, ground and divided
VA tablespoons green pepper
corns, ground and divided
1 A tablespoons black pepper
corns, ground and divided
2 tablespoons butter, softened
Fresh spinach leaves (optional)
Cut each tenderloin lengthwise
to within A -inch of one long edge,
leaving edge intact. Open tender
loins out flat. Place heavy-duty
plastic wrap over tenderloins;
pound meat to flatten slightly,
using a meat mallet or rolling pin.
Remove plastic wrap, spread ten
derloins evenly with sage and
VA teaspoon of each type of
ground peppercorns.
Fold one side of each tenderloin
back over and tie each securely
with heavy string at 3-inch inter
avis. Spread butter evenly over
outside of tenderloins, and
sprinkle evenly with remaining
ground peppercorns gently press
ing peppercorns into tenderloins.
Place tenderloins, seam side down
on a greased rack in a roasting pan;
insert meat thermometer into
thickest portion of one tenderloin.
Bake at 425 degrees for 30 t 045
minutes or until meat thermometer
registers desired degree of done
ness (rare 140 degrees, medium
rare ISO degrees, or meidium 160
degrees). Let stand 10 minutes
before slicing. Arrange slices on
fresh spinach leaves, if desired.
Yield 12-14 servings.
Lisa Sparr