BUtncstter Farming, Sstordsy.Juht &, !Ml
If you art looking for a recipe but cant And it, tend
your racipa 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 aend an 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.
Answers to recipe requests should be sent to the same
address.
. QUESTION Dixie Fix, Harrisonville, would like some
recipes using stuffing tomatoes. She planted seed from Gur
ney's. All they had was yellow seed. Does anyone know if
seeds are available for green stuffing tomatoes or if they can
be stuffed like peppers and frozen?
QUESTION —A reader would like to have recipes for hash
browns, and fruit cocktail jam that has vanilla instant pudding
and orange Jell-0 as an ingredient.
QUESTION A reader would like a recipe for chocolate
pizza made in a pizza pan.
QUESTION Virginia Haines, Tabernacle, N.J., would
like instructions for making eggs look like wood. She saw it
demonstrated on television but didn't hear the amount of vine
gar and water nor did she get the address so she could write to
them for the recipe. She said that a flower or design is put on
the raw egg and wrapped in nylon stocking pulled tight with a
twister. Let it cook slowly in onion skins for four or five hours.
She writes that the eggs are beautiful and look just like wood
and will last a lifetime.
QUESTION Lynda Lamp, Baltimore, Md., would like a
recipe that her mother's friend used tq 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 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
mam course dishes that can be hauled to the field to be served
to hired he.o
QUESTION Ruth Virginia Erb, Beavertown, would I ke a
recipe -or ti ,a starter to Romtoph Friendship cake She stored
her sta. er in the freezer, out her husband *hougn it was ice
cream :oppmg and ate it.
QUESTION —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 Deanna Confer, 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 D.R. Newsom, Copperstown, N.Y., would
like a recipe for moon pies.
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.
ANSWER*-A reader requested a recipe for macaroni fruit
salad with a cdoked drissing. Thanks to Mrs. Gerald Shaner,
Hughtevifle, for sending a recipe.
Cook's
Question
Comer
OMatin Macaroni Fruit Salad
1 cup soupettaa (AdneDi Pope San GBorgio Product}
20-ouncos pineapple chunks
11-ounces maridiwin oranges
1 jar maraschino cherries
Vi teaspoon salt
1 cup sugar
2 eggs, well beaten
3 tablespoons flour
8-ounces whipped cream topping
Cook soupettes as directed on box, rinse and drain well.
Drain and keep juice from pineapple chunks and oranges.
Drain cherries and discard juice. Cook fruit juices with sugar,
eggs, flour, and salt. Cook until thick and cod. Add to soupet
tes and fruit. Chill overnight. Fold in whipped topping the next
morning and decorate with maraschino cherries.
ANSWER 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. Thanks to Mrs. Gerald
Shaner, Hughesvilte, and Phyllis Crater, Spring Mills, who
sent recipes.
Coconut Bon Bon
cup light corn syrup
2 1 /* cups dry macaroon coconut
in a small pan, heat the com syrup to quite hot but do not
boil. Then pour into bowl containing the coconut and thor
oughly mix the two with a spoon or spatula. Set aside for one
hour so the coconut becomes well saturated with syrup. Wet
hands to roll into balls. Coat with coating of your choice.
Note: Finely chopped nuts and or chopped maraschino
cherries may be added for variety.
VA pounds bag coconut
1 pint jar white Karo
Mix together coconut and Karo. Keep cornstarch on palms
of your hands while shaping the candy Into the size desired.
Coat with chocolate.
ANSWER Thanks to Patricia Wiest. Spring Run, for
sending recipes for flower jelly, which was requested by D.
Newsom of New York.
2% cups bottled apple juice
1 cup lavender flowers
3 'A cups sugar
% bottle (4-ounces) liquid pectin
Place apple juice and lavender in asaucepan and bring to a
boil. Cover and remove from the heat. Let stand for 15
minutes, thbri strain. Return 2 cups of this juice to the heat,
add the sugar. Bring to afull boil, stirring constantly. Stir In the
liquid pectin, bring to a full rolling boil for on? minute, qtirringj
constantly.
Remove frohn heat, skim off foam. Pour into hot sterilized
jars, adding i sprig of lavender to the bottom of each jar. Seal.
Hot water bath for five minutes. Makes about five jelly jars.
Rose Jelly
2 cups bottied appie juice
1 quart prepared rose petals
3’/e cups sugar
1 A tablespoons lemon juice
2 tablespoons rose water
Few drops red food coloring (optional)
'A bottle (4-ounces) fruit pectin
Simmer apple juice and rose petals for 5 minutes. Cover
and let stand off the heat for 15 minutes. Strain. Add sugar,
lemon juice, rose water, and a few drops red food coloring to
the liquid. Bring to a full boil, stirring constantly. Add the fruit
pectin, bring to a full rolling boil for one minute. Stirring con
stantly. Remove from heat, skim off (bam. Pour into hot steril
ized jars. Seal. Hot water bath for 5 minutes. Makes about 6-8
Jars.
ANSWER—Mary Jane Pummel, Unglestown, wanted to
know how to make old-fashioned rivels used In chicken com
soup. Thanks to Anna Martin, Denver, for sending a recipe.
1 cup flour
1 egg
V 4 cup milk
Rub this mixture with twp forks until weN blended and drop
into boiling soup. Cover and boil slowly for seven minutes.
ANSWER Karen Hamilton. Mathias. W.V., wantatU
recipe tor pumpkin ice cream and other ice cream recMifor
one-half gallon or one gallon ice cream freezers.
Christman for sending a recipe thftt her family eftfoyt.
writes that as dairy farmers from Franklin County they milk 96
cows and farm 100 acres.
4 egos
Vi pint cream
1 pint half & half
Vi cup brown sugar
1 % cup granulated sugar
3 tablespoons vanilla
Vi tablespoon salt
Mix well andplacsin lee cream freezer container and follow
manufacturer's Instrvcifcns.
For other flavors, addbne small package of instant pudding
in desired flavor. . f
Coconut Eggs
Lavender Jelly
Rivels
kw Cream Racipa
|)|> rrl|i|i| I
(OonMtwMl <raM M)
old.
POTATO CASSEROLE
2 pounds frozen hash brown
potatoes
1 cup diced onion
1 can cream of chicken or
mushroom soup
1 pound sour cream
VS cup butter, melted
4 ounces sharp cheese, shredded
Mix all ingredients in large '
bowl. Add salt and pepper to taste.
Mix well and pour into 9x13-inch
pan. Bake at 375 degrees for 1
hour.
Top with 1 cup crushed com I
* flakes before baking. I
My husband and I enjoy this |
casserole. It is quick and easy to
make, since we are busy with our !
7-month-old son. Perry.
Mark and I grew up on dairy
farms, but are not able to continue
with that way of life at Mir time.
Mark enjoys restoring hisParrhall
Super C and I am learning to quilt.
- fIWaWSP*’
Swartz ■
Campbelltqwn
HAWAIIAN
WEDDING 'tfAKE
1 yellow cake mix
20-ounce can crashed pineapple
or one quart tresh strawberries
and sugared
1 package instant vanilla
pudding
2 cups cold milk
8-ounce package cream cheese
Real whipped cream
Coconut, nuts, and cherries, if
desired
Bake cake as directed on pack
age in loaf pan and cool Pour
pineapple and strawberries
(including juice) over cake. Mix
pudding with cold milk and cream
cheese; pour over fruit. Top with
whipped cream. Sprinkle with
coconut, nuts, and cherries. Serve
as cold as possible.
I am the Lebanon County dairy
princess and enjoy my caws and
farm immensely. I'm a nursing
major at Messiah College.
Kristi Scboffstall
Grantville I
HAWAIIAN MILK PUNCH
IK quart vanilla ice cream
(softened)
3 cups chilled pineapple juice |
% cup orange juice 1
3 tablespoons lenoo juice
4 cups cold milk
Add all ingredients to ice cream
. and beat Chill and pour into punch \
bowl. Makes 3 quarts.
We live on a dairy farm and
have four children. We appreciate
thp time we have with our children.
Quality dm can happen while \
working or playing.
Karan Stoner
East Earl
(Tw^iwitr
£