88-Lsricaster Fartning,' Saturday, June 15, 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 S ASE. If we n ■
ceive an answer to your question, we will publish It au
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 Lynda Lamp, Baltimore, Md., would like a
recipe that her mother’s friend used to make about 20 years
ago called Triple Chocolate Cake. She remembers that it was
made with a chocolate cake mix, chocolate pudding, and cho
colate chips. Instead of icing, the top was dusted with confec
tioners’ sugar.
QUESTION Mary Jane Rummel, Linglestown, would
like to Know how to make old-fashioned rivels used in chicken
corn soup.
QUESTION Alta Sensenig, Newville, would like to have
a recipe for butter and egg dinner rolls, which are really moist.
QUESTION Melva Baumer, Millmont, wants ideas for
main course dishes that can be hauled to the field to be served
to hired help.
QUESTION—A reader requests a recipe for macaroni fruit
salad with a cooked dressing.
QUESTION Ruth Virginia Erb. Beavertown, would like a
recipe for the starter to Romtoph Friendship cake. She stored
her starter in the freezer, but her husband though it was ice
cream topping and ate it.
QUESTlON—Christine Ayers of Clarks Summit would like
a recipe for apple cider doughnuts and cabbage salad that
tastes like that made at the Country Cupboard Restaurant in
Lewisburg.
QUESTION—Louise Graybeal, Renick, W.V., would like a
recipe for beignets, a baked pastry made in the deep South.
Beignets were eaten with coffee or tea.
QUESTION Deanna Cunfer, Lehighton, would like
recipes for broiled scallops. She writes that when she makes
them at home they lack that special something that-makes
them so tasty at good restaurants.
QUESTION D. Newsom, N.Y., would like a recipe that
tastes similar to Mrs. Smith’s French Apple Pie made with rai
sins and confectioners' icing on top.
QUESTION A faithful New York reader would like a
recipe for an old-fashioned strawberry shortcake with a
cooked frosting. Also, a recipe for quick cinnamon sticky buns
and Quick cinnamon swirl bread made without yeast. She
would also like a recipe for Devil’s food dark chocolate whoo
pie pies and for applesauce cake made with karo.
QUESTION Lorraine Bannon, Waymart, would like a
recipe for cider sauce to put on ham such as that served by
Miller’s Restaurant.
QUESTION A York County reader would like to know
how to pasteurize eggs at home.
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 —Wakneta Wmgert, Carlisle, wanted a recipe
for coconut Easter eggs that doesn’t take confectionery sugar
but is more like a Mound’s candy bar.
QUESTION D.R. Newsom, Copperstown, N.Y., would
like a recipe for moon pies.
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 A reader from Dayton, Va., wanted to know
how to char-boil chicken breast that tastes like Shady Maple
Restaurant’s. Thanks to Mrs. Ivan Huber, East Earl, who
writes that char-boiled chicken breast can be bought at Weav
er’s Outlet Store located in New Holland, Ephrata, Manheim,
and Lancaster or at any Sam's Club. That’s where she purch
ases hers. The chicken only needs to be reheated and may be
served on a bed of rice.
Cook's
Question
Comer
' ANSWER —A Narvon reader wanted a recipe for macada
mia cookies. Thanks to B, Light, Lebanon, for sending
several.
Chunky Macadamia Nut White Chocolate Cookies
2 cups all-purpose flour
% teaspoon baking soda
'A teaspoon baking powder
’/. teaspoon salt
'A cup unsalted butter, slightly softened
'A cup vegetable shortening -
% cup light brown sugar, firmly packed
2 tablespoons granulated sugar
1 large egg
IVi teaspoons vanilla extract
8-ounces white chocolate chips
7-ounces whole salted macadamia nuts
Heat oven to 375 degrees. Lightly grease baking sheets.
Sift together flour, soda, baking powder, and salt. Set aside. In
a large mixer, beat butter and shorting until lightened; add
sugars, beat until fluffy and smooth.
Beat in egg and vanilla. Stir in dry ingredients. Fold in white
chocolate and whole nuts. Drop by rounded teaspoonfuls
2/i -inches apart; flatten top of cookie slightly.
Place in center of oven, bake 8 to 9 minutes until lightly
browned. Remove from oven. Let stand 2 to 3 minutes, trans
fer to cooling rack.
Store in an airtight container for a week. Makes 3 to 3 %
dozen.
Macadamla Nut Chocolate Chip Cookies
'A cup unsalted butter, softened
Vi cup dark brown sugar, firmly packed
'A cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup plus 2 tablespoons sifted all-purpose flour
Vi teaspoon salt j
'A teaspoon baking soda
1 cup macadamia nuts, finely chopped
TA -ounces semi-sweet chocolate chips
Preheat oven to 375 degrees. Cream butter and sugars,
beat in egg and vanilla. Sift together and mix in flour, baking
soda, and salt. Stir in nuts and chocolate chips. Drop by
rounded teaspoonfuls, 2-inches apart on lightly greased bak
ing sheet.
Bake 10 to 12 minutes or until cookies are golden brown.
Remove from oven. Cool 2-3 minutes before removing from
baking sheets to wire rack to cool completely. Makes approxi
mately 4'A dozen cookies.
ANSWER Lisa Collura, Holtwood, wanted a recipe to
make angel cream doughnuts. Thanks to Carrie Green, Ash
land, for sending a recipe that she has used for more than 30
years and had been passed down through the family for about
100 years. Lisa promises that whomever makes them will
think they are heavenly.
Angel Food Doughnuts
'A cup sour' cream
Vi cup sour milk
1 cup sugar
3 eggs
1 teaspon vanilla
V 2 teaspoon baking soda
'/* teaspoon nutmeg
2 teaspoons baking powder
Vi teaspoon salt
4 cups flour or enough to make a soft dough
Beat cream and sour milk together until foamy. Add sugar
and beat again. Add eggs, one at a time, beating well after
each addition. Add vanilla. Sift 2 cups flour with the other dry
ingredients and add to the first mixture. Add enough flour to
make a soft dough. Knead lightly. If possible, let stand at least
one hour before rolling out 'A -inch thick. Cut with doughnut
cutters and fry in deep fat at 385 degrees.
Some let it set the night before and bake the next morning. I
never did. I bake it the same day after it sets one hour.
ANSWER Mary Witmer, Millersburg, wanted to know
how to saute dandelion blossoms. Thanks to Clark E. Derr,
Manheim, for sending the following recipe.
Sauteed Dandelion Blossoms
2 cups dandelion blossoms
% cups cracker crumbs
1 egg, beaten
2 tablespoons milk
Combine egg and milk. Dip flowers first into egg mixture,
then into cracker crumbs. Saute in oil for one minute on each
side. Serve hot. Serves 3 or 4.
ANSWER D. Newsom, N.Y., would like jam and jelly
recipes made with flowers. Thanks to Clark E. Derr. Manheim.
for sending a recipe, which, he writes, can be used with any
non-poisonous blossoms such as violets, honeysuckle, rosa
rugosa petals, or even unsprayed fruit tree blossoms.
Dandelion Jelly
Gather two quarts of fully open dandelion blossoms early in
the morning while still damp with dew. Deposit these blos
soms in a kettle with one quart of water and boil three minutes.
Strain through a cloth to remove all bits of blossom. You
should have three cups liquid; if necessary, add water to
make three cups. Combine this liquid with one package of
Sure Jell and bring to a boil; add one tablespoon of lemon
extract and four and one half cups sugar. Bring to a rolling boil
for three and one half minutes, then seal in sterilized jars.
(Turn lo Pago C2I)
Dairy
Recipes
(Continued from Page B 7)
24-HOUR SALAD
Small can mandarin oranges,
drained
Small can crushed pineapple,
drained
8 ounces sour cream
8 ounces cream cheese
16-ounce back mini
marshmallows
1 cup coarse walnuts (optional)
Mix sour cream and cream
cheese well. Add remaining ingre
dients. Refrigerate at least three
hours. Best if refrigerated
overnight.
Connie Cryder
Lock Haven
MACARONI AND
CHEESE PIE
2 A cups shredded Cheddar
cheese, divided
1 cup uncooked elbow macaroni
4 eggs
'A teaspoon salt
2'A cups milk
'A cup biscuit baking mix
A teaspoon hot pepper sauce
Preheat oven to 400 degrees.
Grease a 10-inch, -deep-dish pie
plate. If you don’t have a deep
10-inch plate, use a 9x9-inch pan.
Combine 2 cups cheese and the
macaroni; sprinkle into the dish.
Save 54 cup cheese and beat
remaining ingredients in blender
for 15 seconds or in bowl with
mixer 1 minute. Pour over cheese
mixture in pan. Bake for about 40
minutes or until knife inserted into
center comes out clean.
Sprinkle with remaining 'A cup
cheese; put back in oven for 2
minutes. Cool 10 minutes and cut
into wedges or pieces.
This recipe is easy to prepare
and you don’t have to cook the
macaroni first.
It has been a busy spring after
such a snowy winter!
The rainy weather is not only
hard on the farmers: we .in the
excavating business are having
trouble getting our work done, too.
We are thankful for whatever
weather God sends, and will just
have to depend on Him to help us
get the work done!
RAW VEGETABLE DIP
Vi cup mayonnaise
Vi cup sour cream
1 tablespoon dry onion
1 tablespoon parsley
1 teaspoon seasoned salt
1 teaspoon dill weed
Vi teaspoon Worcestershire
sauce
1 teaspoon Accent
Mix well and refrigerate about
one hour.
I’m retired from AT&T andlove
to cook for my friends and family.
They all love this recipe.
I have one son, Ronald, and
three grandchildren and a pet cat
named Minnie Peart.
(Turn to Page B 14)
Pam Eycr
Carlisle