88-Lancaster Farming, Saturday, May 11, 1996
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 an 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 tothe same
address.
QUESTION A reader from Dayton, Va., would like to
know how to char-boil chicken breast that tastes like Shady
Maple Restaurant’s.
QUESTION —Joyce Shoemaker, Mount Joy, would like a
recipe for wild violet jelly using petals.
QUESTION —Lucy Lowe would like Bess Truman’s recipe
for apple crisp.
QUESTION Mrs. Nolt of Lancaster County would like a
recipe for ice cream pizza, which is topped with ice cream,
peanuts. M&M’s, chocolate, etc.
QUESTION Kathryn Konhus, Pottsville, would like a
recipe for old-fashioned milk pie.
QUESTION—A Narvon reader would like to have a recipe
for macadamia cookies.
QUESTION—Karen Hamilton, Mathias, W.V., would like a
recipe for pumpkin ice cream and other ice cream recipes for
one-half gallon or one gallon ice cream freezers.
QUESTION —Jean Kline, Ephrata, would like a recipe for
sour cream pie.
QUESTION —Verna Judy, Middletown, would like a recipe
for strawberry muffins and for pumpkin chocolate chip
muffins.
QUESTION —Wakneta Wingert, Carlisle, wanted a recipe
for coconut Easter eggs that doesn't take confectionery sugar
but is more like a Mound's candy bar.
QUESTION A Mrs. Nolt from Lancaster County would
like a recipe for ice cream pizza, which is a pizza-sized cake
topped with ice cream and decorated with peanuts, M&Ms,
chocolate, etc.
QUESTION Mrs. Nolt from Ephrata would like a recipe
for a cracker similar to saltines used for soup.
QUESTION Martin Skiles, Parkesburg, would like a
recipe for crystalized ginger root.
QUESTION A Reinholds reader would like to know if
dandelion can be frozen. She does dry the leaves and use it to
make tea. She makes dandelion wine and sauteed dandelion
blossoms.
QUESTION D.R. Newsom, Copperstown, N.Y., would
like a recipe for moon pies.
QUESTION A Christiana reader would like a recipe to
make apple butter that tastes similar to the Musselman's
brand.
QUESTION Jean Nestler, Halifax, would like a recipe
similar to Kraft’s Dipping Sweet ’N Sour Sauce.
QUESTION A Kinzers reader would like a recipe for
whole head sauerkraut. After it is fermented, one leaf is
peeled off at a time whenever needed.
QUESTION Lisa Collura, Holtwood, would like a recipe
to make angel cream doughnuts.
QUESTION Linda Ludwig, Reading, would like recipes
for 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.
ANSWER Diane McDonald, Langhorne, wanted- a
recipe for potato stuffing. Thanks to Anna Joyce Martin, East
Earl, for sending a tecipe.
Cook's
Question
Comer
Potato Stuffing Casserole
'/«cup chopped celery
1 onion, chopped
4 tablespoons butter, divided
3 slices bread cubed
4 to 5 large potatoes, peeled, cooked, mashed
% cup chopped fresh parsley
'A tesapoon salt
'/«teaspoon pepper
1 cup hot milk
1 egg, beaten
Additional parsley
In a medium skillet, saute celery and onion in 2 tablespoon
butter until tender. Add bread cubes and stir until lightly
browned. Stir in potatoes, parsley, salt and pepper. Spoon
into greased 114 -quart baking dish. Dot with remaining butter.
Bake at 350 degrees, uncoved, for 30-40 minutes or until
lightly browned. Garnish with additional parsley. Yields 6 to 8
servings.
ANSWER Ike Rueker, Smithville, N.J., wanted a recipe
for old-fashioned English toffee candy coated with chocolate
and sprinkled with nuts. Thanks to Lisa Sparr, Upper Fails,
Md., for sending a recipe.
Old-Fashioned Pralines
2 cups coarsely chopped pecans
1 cup sugar
1 cup firmly packed brown sugar
V* cup buttermilk
2 tablespoons butter
'/* teaspoon salt
1 tablespoon vanilla extract
Vt teaspoon baking soda
Butter the sides of a large heavy saucepan. Combine first
six ingredients in prepared pan; cook over low heat, stirrino
gently, until sugar dissolves. *
Bring to a boil over medium heat; cover and cook 2 to 3
minutes to wash down sugar crystals from sides of pan
“"cover ? nd cookl s J irrin 9 constantly, until mixture reaches
soft ball stage or candy thermometer registers 234 degreees
Remove from heat and stir in vanilla and baking soda. Beat
with a wooden spoon just until mixture begins to thicken.
Working rapidly, drop mixture by tablespoonfuls onto
greased wax paper, let stand until firm.
in airtight container at room temperature. Yield'
I /a -2 dozen.
ANSWER—Mrs. Nolt, Lancaster County, wanted a recipe
similar to saltine crackers. Thanks to K. Harman from Virginia
for sending a recipe for communion bread, which she writes is
similar to crackers.
4 cups flour
'/« cup sugar -
V* teaspoon salt
V* cup butter
*/< cup rich milk (evaporated or light cream)
Mix together flour, sugar, and salt. Reserve V* cup of the
mixture. Cut butter into remaining mixture until crumbly. Mix
milk with reserved dry mixture to make a batter. Add to dry,
crumbly mixture, tossing with a fork until moist. Shape into a
ball. Roll out to thickness for pie dough not more than V* -inch
thickness. Cut into strips with pizza cutter or pierce with fork
as for crackers. Place on ungreased baking sheet. Bake at
425 degrees until lightly browned on the bottom.
ANSWER—Joyce Bachman, Jonestown, wanted to know
how to make black diamond steaks. Thanks to Ruth Scholl,
Mt. Aetna, for sending this recipe.
Black Diamond Steaks
Marinade;
1 cup oil
1 cup red wine
'/: teaspoon oregano
’/* teaspoon basil
1 clove garlic, crushed
4-6 venison or beef steaks
Blend all marinade ingredients in blender or food proces
sor. Cover steaks with marinade and refrigerate.
Turn twice a day for 4 to 6 days. Cook, grill, broil or fry
according to desired method.
ANSWER —Anna Payne, Oxford, wrote that as a fundrais
er each year, her organization sells Easter candy. She
wanted a recipe for a good buttercream egg to sell next year.
Thanks to Anna Martin, Denver, for sending a recipe.
Butter Cream Eggs
'A cup butter
1 teaspoon vanilla
1 teaspoon salt
% cup sweetened condensed milk
6 cups confectioner’s sugar
Cream together vanilla, butter, and salt. Blend in milk. Gra
dually add sugar. Blend until very stiff. Turn onto clean board
and knead in remaining sugar. Dough should be smooth, not
sticky. Flavor as desired and shape into eggs. Refrigerate
several hours or overnight. Dip into chocolate. Yields 24
medium eggs.
Communion Bread
Tastes
Of Home
(Continued from Pago B 7)
Prepare the first three flavors
using 1 cup hot and A cup cold
water for each flavor. Pour into
separate 8- or 9-inch pans. Chill.
Meanwhile, mix pineapple juice,
sugar, and heat until sugar dissol
ves. Remove from heat and dissol
ve raspberry Jell-O. Add 'A cup
cold water. Chill until syrupy.
Combine milk, vanilla, and Dream
Whip in a bowl beat until it
forms soft peaks. Fold into syrup
Jell-O. Cut the three pans of firm
Jell-0 into 'A -inch cubes.
Fold them into raspberry Jell-O.
Chill eight hours and serve.
My mother would make this
dessert many times for company. I
always thought it was such a pretty
dessert and good to eat too. My
mother was and is to this day a
great cook. Holiday meals are
scrumptious thanks mother for
sharing your talent with me.
Your daughter
Kay Lehman
Kay Lehman’s mother
MOTHER’S GREEN
TOMATO PIE
3 cups sliced green tomatoes (do
not peel)
2 cups chopped apples
1 cup raisins, soaked in hot
water and well drained
Vi cup brown sugar
Vi cup granulated sugar
1 teaspoon cinnamon
3 tablespoons flour
2 tablespoons butter
Slice tomatoes really thin. Put
all ingredients into a large bowl
and mix together. Pour mixture
into pie crust, place top crust on
top. Bake in 425 degree oven for
60 minutes.
This pie tastes similar to the
green tomato mince-meat that my
mother also made.
Mother passed away Sept. 29,
1983, at the age of 78. She was
mother to six daughters and two
sons. She was a dear person and
we loved her very much. Her name
was Myrtha Kelley.
Louise Graybeal
Renick, W.V.
CREAM CHEESE COOKIES
/* cup butter
8-ounces cream cheese
1 egg
A teaspoon vanilla
1 box yellow or chocolate cake
mix
Cream butter and cheese. Add
remaining ingredients. Chill 30
minutes. Bake 8-10 minutes. Can
be decorated with sprinkles before
baking.
Judy Hursh, 10
Mount Joy
(Turn to Paga B 14)