88-L«noster Fanning, Saturday, November 23, 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 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 print each one.
Answers to recipe requests should be sent to the same
address.
QUESTION Mary Reed of Duncannon, Pa., is looking
for a recipe for caramel custard pie.
QUESTION Lucy Lowe of Claymont, Delaware, is look
ing for a recipe for lemon impossible pie.
QUESTION A reader is looking for recipes or a cook
book of Jello flavored gelatins.
QUESTION Donna Fite of Peach Bottom is looking for a
recipe for a peanut butter sauce for ice-cream. She is also
looking for an old-fashioned lemon pie with a criss-cross
crust. Does anyone have a recipe?
QUESTION Mary Shank, York, would like a recipe for
spice cake that calls for pepper (the special ingredient that
makes it so good). She believes it also calls for buttermilk. The
recipe is approximately 35 years old and she can't find it
anywhere.
QUESTION A reader wants to know how to can
applesauce.
QUESTION Sally Snyder, Rebuck, would like a recipe
for caramel apple dip similar to the brand I. Marzettis. It has a
sweetened condensed milk base.
QUESTION Mrs. David Weidenhammer, Bernville,
would like recipes or hints for preparing goat meat (Chevon).
Can it be canned? Do you prepare it as beef?
QUESTION Phyllis Stauffer of Carlisle would like
recipes for breads that are often sold at bake shops or orchard
stands. One she particularly likes is vegetable bread. It looks
crumbly on top and Is a softer bread.
QUESTION—Sandy Gutshall of Harrisburg writes that her
non-profit group is interested in making apple butter and
applesauce in the large open kettle. She’d like to know the
ingredients and the time and people it takes.
QUESTION Isabel Shafer, Liverpool, would like the
recipe for the lettuce dressing used at the Vicksburg Com
munity supper. The lettuce dressing has bacon and milk in it
and is poured over cold lettuce. '
QUESTION Margie Hartman of Pittsburgh would like to
know if anyone has a recipe for New Year's Pretzel.
QUESTION Loris Crone, Dover, would like a recipe for
kiwi jam or jelly or recipes, such as kiwi-strawberry or banana
combinations.
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 a recipe for frozen strawberry yogurt, which com
bines yogurt and strawberry Jell-O.
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 ds marketed by Valley Pride Bakery each
fall season and sold in 'the Chambersburg area.
Cook's
Question
Comer
Thanksgiving Bounty
(ContiniMd from Pago B 6)
PUMPKIN TORTE
2 cups graham cracker crumbs
'A cup sugar
'A cup butter
2 eggs, beaten
3 A cup sugar
8 ounces cream cheese
2 cups pumpkin
3 egg yolks
'/a cup sugar
'A cup milk Vi teaspoon salt
1 tablespoon cinnamon
1 tablespoon plain gelatin
'A cup cold water
3 egg white
'A cup sugar
8 ounces refrigerated whipped
topping
Mix and press first three ingre
dients into 9X13 inch pan. Mix
next three ingredients together and
pour over graham crackers. Bake
350 degrees for 20 minutes. Cook
pumpkin, egg yolks, 'A cup sugar,
milk, salt, and cinnamon until mix
ture thickens. Remove from heat
and add gelatin (dissolved in cold
water). Cool. Beat egg whites, 'A
cup sugar, and fold into pumpkin
mixture. Pour over cooled, baked
crust Top with whipped topping.
Lydia Martin
The Fruitful Vine
Hinkletown Mennonite Church
QUESTION—Yvonne Musser, Lancaster, said she would
like a recipe for buttermilk salad like they serve at Akron
Restaurant in Akron.
ANSWER—M. Burkholder, Ephrata, wanted a recipe for a
white cake that is soft and light like a cake mix. Mrs. Paul
Sauder of Mertztown, Pa., and R. Martin of New Holland sent
similar recipes for Silver White Cake.
Silver White Cake
2’/4 cups sifted cake flour
VA cups sugar
3'A teaspoons baking powder
1 teaspoon salt
'A cup shortening
1 cup milk
1 teaspoon flavoring (vanilla or almond)
4 or 5 egg whites (stiffly beaten)
Sift together first four ingredients into bowl. Add shorten
ing, milk, and vanilla. Beat 2 minutes, using an electric mixer
at medium'speed. Add egg whites. Beat 2 minutes more.
Pour batter into greased 13X9X2 pan or 2 8” layers. Bake
350 degrees, starting to test for doneness after 20 minutes.
Use the toothpick test.
ANSWER —Nancy Landis, Dimick, was looking for a sour
ce to buy blackberry juice, raspberry juice, and other juices for
making jelly. Marjorie Doland of State Hill, N.Y., says that in
her area Agway has frozen food sales of blackberries, rasp
berries, blueberries, strawberries from the which the juice can
be extracted. The Ephrata Agway dealer is Henry B. Hoover,
Inc., 1731 W. Main St., Ephrata, phone 717-733-6593.
ANSWER A reader would like recipes for biscuits like
those served at Hardee's Kentucky Fried Chicken, and
McDonalds. Pat Gowen of Amherst, Virginia, provides this
recipe for Hardee's biscuits.
4 cups self-rising flour
3 /« cup shortening
2 tablespoons baking powder
2 tablespoons sugar
2 cups buttermilk
Combine flour and baking powder. Cut in shortening. Stir in
the sugar and add buttermilk. Stir until dough sticks together.
Roll out 'A inch thick on well-floured board. Cut out and bake
in preheated 425 degree oven for 10 minutes.
ANSWER —Michele Powlison of Millerton was looking for
a recipe for a creamy cheesecake without a crust. Thanks to
Millie Landis of Lancaster here is one:
No-crust Creamy Cheesecake
4 8-ounce packages cream cheese, softened
6 eggs
l'/i cup sugar
Vi teaspoon almond extract
1 pint sour cream mixed with 3 tablespoons sugar and 1
tablespoon vanilla.
Beat cream cheese until smooth and creamy. Add eggs
one at a time, beating welt after each addition. Thoroughly
blend in sugar and almond extract Pour into lightly greased
springform pan. Bake 325, degrees for 60-65 minutes. Set
aside to oobl, 20 minutes. Spread with sour cream mixture,
put in oven for 15 more minutes. Cool and refrigerate.
BAKED LIMA BEANS
1 lb. dry lima beans
Vi lb. bacon
Vi cup onion, minced
'A cup celery, chopped
3 A cup sweet molasses
'A cup brown sugar
Vi cup ketchup
VA teaspoons dry mustard
1A teaspoons salt
IVi cups tomato juice
I'/i teaspoons Worcestershire
sauce
'/• teaspoon pepper
Wash beans several times. Soak
overnight making sure they are
well covered with water.
Parboil beans in the water in
which they were soaked, adding
additional water if necessary. Do
not allow beans to become too soft
Fry bacon until crisp. Drain on
paper towels. Break bacon into
small pieces.
Cook onions and celery in bacon
drippings until onions become
transparent
Mix together all ingredients,
saving some bacon for a garnish on
top. Bake 350 degrees for 1/2
hours or more, until beans are
tender.
Eisenberger’s Bakery
Central Market Cookbook
Hardee’s Biscuits
MASHED POTATO
CASSEROLE
5 pounds potatoes
6 oz. cream cheese
I cup sour cream
l'/i teaspoons salt
pepper and onion to taste
Cook, drain and mash potatoes.
Add other ingredients and put in
greased 3 quart casserole. Top
with a little butter and bake 3SO
degrees for about 45 minutes. May
be refrigerated 2 weeks or frozen.
10 to 12 servings.
Sandi Grills
Ruth Ann King
The Fruitful Vine
Hinkletown Mennonite Church
1 medium (about VA pounds)
buttercup or butternut squash,
peeled, cut into % inch slices
2 apples, peeled, cored, cut in
wedges
Arrange squash in a 12X8 inch
baking pan. Top with apple
wedges. Combine remaining
ingredients; spoon over apples.
Bake 350 degrees for 50-60
minutes or until tender. 4-6
servings.
Katie Stoltzfus
The Fruitful Vine
Hinkletown Mennonite Church
3 tablespoons butter, melted
Put all ingredients in blender
except butter and blend. Pour into
greased baking dish. Pour butter
over top. Bake 350 for 40 minutes.
Janet Zimmerman
The Fruitful Vine
Hinkletown Mennonitc Church
POTATO BREAD FILLING
1 stick butter
1 cup celery chopped fine
1 medium onion, chopped fine
1 quart mashed potatoes
6 eggs, beaten
salt, to taste
pepper, to taste
pinch saffron
Vi cup boiling water
1 quart milk
2 small loaves bread, cubed
Cook celery and onion in butter
for IS minutes on low heat Beat
potatoes and eggs. Dissolve saf
fron in 'A cup boiling water. Mix
all ingredients leaving the bread
cubes until last and fold them in
before putting in a buttered casser
ole dish. Bake 300 degrees until
heated through. 12 servings.
Mary E. Nolt
The Fruitful Vine
Hinkletown Mennonite Church
GINGER GLAZED CARROTS
2 tablespoons butter
% cup water
1 lb. whole baby carrots
/> cup honey
2 tablespoons orange juice
1 teaspoon ground ginger
14 teaspoon ground nutmeg
'A teaspoon parsley flakes
Place 1 tablespoon butter and
water in skillet. Add carrots, cover,
cook over medium heat 6-8
minutes or until crisp tender. Drain
.off liquid. Combine next 4 ingre
dients. Pour over carrots, add
remaining 1 tablespoon butter.
Cook uncovered 5-6 minutes over
medium heat Stir frequently to
glaze carrots. Sprinkle with pars
ley just before serving.
SQUASH-APPLE BAKE
'A cup brown sugar
1 tablespoon flour
'A cup butter, melted
'A teaspoon salt
A teaspoon mace
A teaspoon ground cinnamon
Joyce Martin
BAKED CORN
2 cups cooked or canned com
l A cup cracker or bread crumbs
'A teaspoon salt
/* teaspoon pepper
1 tablespoon sugar
2 eggs
2 teaspoons onion, chopped
1 cup milk