If you are looking for a recipe but can’t find It, send
your recipe 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 send an SASE. If we re
ceive pn 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 missionary in Albania is in need of a good
hot dog and hamburger bun recipe. She is unable to buy those
in Albania and would really appreciate a recipe for that
purpose.
QUESTION—nancy Landis, Dimick, wants sources to buy
blackberry juice, raspberry juice, and other juices for making
jelly.
QUESTION A Lehighton reader writes that she makes
her own mayonnaise but wants it to taste like Miracle Whip.
Does anyone know what is done differently to acquire the Mir
acle Whip taste?
QUESTION Ann Stabler, Brookeville, Md., needs a
recipe for tomato gravy.
QUESTION Cel Brown of West Chester wants the
recipe for a bread mix like the ones in the store called “Daily
Bread Company’s. These mixes can be made up ahead.
QUESTION—J. Jackson, Huntingdon, would like a recipe
for a Lebanese cookie called Mammoul (she isn’t sure of the
spelling). The cookies contain pistachio nuts and are a high
rising cookie. A neighbor made these when Ms. Jackson was
a child.
QUESTION—Thomas Martin, Strasburg, writes that he is
looking for several recipes clipped from this column several
years ago and then misplaced. One is a recipe for frozen
strawberry yogurt, which combine yogurt and strawberry Jell-
O. Another is for Banana Whoopie Pies. Did anyone clip the
recipes to which he is referring?
QUESTION Chaney Alulis, Philadelphia, has questions
about funnel cakes. She wants to know if there is a book in
print about funnel cakes? Are funnel cakes called by a diffe
rent name in other areas? How did the concept of funnel
cakes began? Are there different recipes for funnel cakes?
QUESTION—JuIia Johnson, Howard, would like a recipe
for a cake called Bee Sling.
QUESTION Lou Ann Pyle of Wilmington, Delaware, is
looking for a recipe for Italian Cuccidata cookies.
QUESTION Anna Bryan, Oxford, N.J., would like a
recipe for Italian Spaghetti Sauce made from fresh tomatoes
to freeze. She also asks if it can be canned with sausage and
meatballs.
QUESTION Chloe Zemek, Johnson City, N.Y., wants a
recipe for apple brandy jelly.
QUESTION A faithful New York reader would like a
recipe for grilled chicken breast that tastes like that served by
Shady Maple on Thursdays.
QUESTION Shirley Lilley, Baltimore, Md., would like a
recipe for gingerbread square cupcakes and frosting (a dollop
on top of each) such as marketed by Valley Pride Bakery each
fall season and sold in the Chambersburg area.
QUESTION —E.J. Beaver would like different methods for
cooking trout.
QUESTION—Yvonne Musser, Lancaster, said she would
like a recipe for buttermilk salad like they serve at Akron
Restaurant in Akron.
Cook's
Question
Comer
ANSWER An anonymous person asks for a recipe for
tomato butter. Thanks to Carolyn Hodgson, Clarks Summit,
for sending a recipe.
5 pounds ripe tomatoes
3% cups light brown sugar
1 teaspoon salt
IVt teaspoons ground cloves
I'A teaspoons ground cinnamon
Vt teaspoon ground allspice
Peel and cut tomatoes in small pieces. Mix with salt. Cook
15 minutes until tomatoes are mushy. Measure tomatoes
(should be 2 quarts). Return to kettle, add remaining ingre
dients. Boil, then simmer slowly for one hour. Stir occasionally
until very thick. Put into jars and seal.
ANSWER Georgia P. Harding of Smithsburg, Maryland,
wanted a recipe for Oatmeal Pie. Thanks to Susan Weaver,
Richfield; Mary Jane Reinecker, York Springs; and others for
sending recipes.
V* cup butter
Vt cup sugar
'A teaspoon cinnamon
Vt teaspoon cloves
% teaspoon salt
Vt cup Karo
Vt cup baking molasses
3 eggs
1 cup quick oats
Cream butter and sugar. Add spices and salt. Stir in Karo
and molasses. Add eggs, one at a time. Add rolled oats. Pour
into a 9-inch pastry shell. Bake at 350 degrees for one hour
until a knife comes out clean.
Oatmeal Pie
1 % cups granulated sugar
1% cups dark corn syrup
3 eggs, beaten
1 teaspoon vanilla
'A cup butter, melted
1% cups quick oats
2 8-inch unbaked pie shells
Mix sugar, corn syrup, eggs, vanilla, and melted butter. Add
oatmeal and stir well. Pour mix into two 8-inch pie shells. Bake
at 350 degrees for 35 minutes until center is well set.
ANSWER Donald Love wanted recipes for fried pies,
Montgomery pie, and Rosy Red Apple Pie that uses ketchup
as one of the ingredients. Thanks to J. Jackson, Huntingdon,
for sending the one for Rosy Red Apple Pie. Thanks to Susan
Weaver, Richfield; Anna Martin, Denver; and others for send
ing recipes.
Love Apple Pie
(Rosy Red Apple Pie)
V» cup tomato ketchup
2 teaspoons lemon juice
5 cups thinly sliced, pared cooking apples
% cups granulated sugar
V* cup all-purpose flour
Vi teaspoon ground cinnamon
'A cup butter, softened
1 unbaked 9-inch pie shell
Blend ketchup and lemon juice (if apples are very tart, add
1-2 tablespoons sugar to ketchup mixture). Combine sugar,
flour, and cinnamon; cut in butter until thoroughly mixed. Fill
pie shell with apples.; top with sugar mixture. Bake in 375
degree oven, 40-45 minutes or until apples are cooked. Serve
warm with vanilla ice cream if desired.
ANSWER Christine Ayers of Clarks Summit wanted a
recipe for apple cider doughnuts. Thanks to J. Jackson, Hun
tingdon, for sending a recipe.
Cider Doughnuts
2 eggs
1 egg yolk
1 cup fresh apple cider
Vi cup brown sugar
Vi cup sugar
4 cups all-purpose flour
1 teaspoon baking powder
Vi teaspoon baking soda
Vi teaspoon salt
1 teaspoon cinnamon
'A teaspoon grated nutmeg
2 tablespoons melted butter
Frying oil or shortening
Confectioners’ sugar
Beat together eggs and egg yolk in a large bowl. Gradually
add cider and sugars. Sift together the dry ingredients and stir
into egg mixture along with melted butter. Stir just to mix. Turn
dough out onto work surface, flour just enough so dough won’t
stick. When dough is patted to one-half-inch thick, cut into
doughnut shapes, using a floured cutter. Let rest 5 minutes.
Heat enough oil to fill the frying kettle to 2-3 inches. Heat to
365 degrees. Drop in doughnuts; when doughnuts float to top,
turn them. Fry until golden on both sides (2-3 minutes). Drain
on brown paper bag. When cool, dust with confectioners’
sugar. Yield: 24 standard size doughnuts.
Tomato Butter
Oatmeal Pie
(Turn to Page 829)
(Continued from Page B6j
APPLE HAND PIES
1 17-ounce frozen puff pastry
2 medium sweet red cooking
apples (2 cups)
'/i cup light brown sugar
2 tablespoons all-purpose flour
1 teaspoon lemon juice
1 teaspoon cinnamon
Vi teaspoon nutmeg
1 egg, lightly beaten
Thaw pastry according to pack
age directions.
Peel, core, and coarsely chop
apples.
In bowl, toss apples with sugar,
flour, lemon juice, cinnamon, and
nutmeg.
Heat oven to 37S degrees. On
lightly floured surface, cut each
pastry sheet into nine 3”X3”
squares. In center of each square
place scant 'A cup apple mixture.
Brush edges with beaten egg.
Top each filled pastry square
with second square. Press edges
with fingers to seal. Decorate bor
ders by pressing gently with fork.
Using sharp knife, make one
inch “L-shaped” cut in center of
each pie. Fold back flap. Place pies
on ungreased cookie sheet Brush
with beaten egg. Bake 20 minutes
until golden.
Drizzle, with confectioner’s
sugar glaze.
Pat Gowen
Amherst, Virginia
CARROT APPLE SALAD
1 large carrot, shredded
3 cups shredded apples
'A cup raisins
X A cup salad dressing or
mayonnaise
1 tablespoon lemon juice
% teaspoon salt
Combine ingredients and mix
well.
Variation: add drained, crushed
pineapple to salad.
Mae C. Stancill
Bel Air, Maryland
APPLE PAN DOWDY
3 large cooking apples
2 'A tablespoons firmly packed
brown sugar
214 tablespoons honey
Sprinkle of nutmeg to taste
Sprinkle of cinnamon to taste
1 cup self-rising flour or all
purpose flour plus 1 teaspoon bak
ing powder
pinch of salt
'A cup granulated sugar
1 large egg, lightly beaten
% cup milk
'A cup butter or margarine,
melted
Sprinkle of granulated sugar
Heat oven to 350 degrees.
Grease a 3-cup pie pan or shal
low dish with margarine.
Peel and slice apples and lay
them in the bottom of a prepared
pan, sprinkle with nutmeg and cin
namon, brown sugar, and honey.
Cover with foil and bake for 15-20
minutes or until apples are nearly
soft.
Meanwhile in a bowl, mix
together the flour or flour plus bak
ing powder, salt, granulated sugar,
egg, milk, and melted butter.
Spoon mixture over the apples
and sprinkle lightly with granu
lated sugar and bake for another
30-35 minutes.
To serve: turn pudding upside
down on a plate. Serve with cream,
hard sauce, or vanilla-flavored
sauce. Vanilla ice-cream is good,
too.
Betty J. Light
Lebanon, Pa.