BS-Lancaster Farming, Saturday, March 29, 1997 If you are looking for a recipe but canl find It, tend your recjpe 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 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 Marlene Heckman, Effort, would like recipes for spaghetti squash other than eating it buttered or with tomato sauce. She definitely wants a spaghetti squash dessert recipe. QUESTION A reader would like a recipe for crumbs to put on a pie that don't get hard. QUESTION It’s time for rhubarb again. A faithful reader would like really good recipes because she has lots of it. QUESTION—Sarah Clark of Everett is looking for a recipe for a Preserved Cake; Mocha Fudge Brownies using mocha flavoring; Squaw Bread; Pilgram Bread (not for a bread machine); Cheesecake Fudge; Texas Hurricane Cake. QUESTION Cindy Smith would like a recipe for a prune cake and one for a Spanish spice cake. QUESTION Audrey Nemeth of Maine is looking for a recipe for maple fudge. QUESTION Dave Hartley of Richfield is looking for a recipe for red candy apples on a stick like the ones sold at carnivals. QUESTION Eunice Musselman of Fredericksburg is looking for a recipe for chicken Monterey similar to that served at Bonanza Restaurants. QUESTION Gladys Schoffer, Shermansdale, indicated she loves the spaghetti sauce seasoning made by House of Herbs, Passaic, N.J., but she noted they no longer make it. She noted it was simply great and wanted to know what herbs were used. Spaghetti is really flat without some kind of sea soning, according to Gladys, and wants to know if anyone has a spaghetti seasoning they can recommend similar to the sauce from House of Herbs. QUESTION Kathryn Heberling, Falls Creek, is looking for a recipe to make deep fried onions. Kathryn noted that in some restaurants they are called Texas Twisters or Onion Blossoms they are whole onions. QUESTION Kathie J. Comly, Bellefonte, wants recipes for perogies. QUESTION Carl Schintzel, Rockaway, N.J., is looking for a recipe of a baked dish his mother used to make. The dish has flat noodles layered with chopped ham and buttered bread crumbs with a cheese or cream sauce. It also had a top layer of bread crumbs and was baked. He believes it could be called a Ham Noodle Casserole. QUESTION Joanne Lomas, Morgantown, writes that when she was a little girl growing up in Philadelphia, her parents used to get a wonderful bread from a Lithuanian Bak ery (she thinks). The bread crust was very dark and shiny and the inside was moist, sour, and gray in color. It was delicious. Does anyone have a recipe for such a loaf? QUESTION The Greene Co. New York Dairy Princess wants recipes for fudge in the following flavors: coffee, cran berry, and raspberry. She purchased these flavors at the Pa. Farm Show. QUESTION Helen Hertzler of Morgantown asks what causes muffin batter to bake around the outside first and then push up through the top, forming strange-iooking growths and then baking firm. QUESTION—Ann Harner, Gettysburg, would like a recipe for English muffins made in a bread machine. QUESTION —Helen Feeg, Robesonia, would like a recipe to make a fruit only fruit spread sweetened only with pure fruit juice and citrus pectin. Her husband is a diabetic and he likes these jams better than those sweetened with artificial sweetner. Cook's Question Comer QUESTION H. W. Hamilton, Thornton, would like recipes that use gluten flour to make bread and pastry. QUESTION Stephanie Huger, Meyerstown, is looking for a recipe for pumpkin strudel with poppy seeds and sour cream or cream cheese. Her grandmother from Hungary made it, but Stephanie lost the recipe. QUESTION—A reader wants a stewed tomato recipe that tastes similar to the one made by Shady Maple. QUESTION Mrs. D. Fisher, Lewistown, would like a recipe for breakfast pop tarts. She tried making them but the crust gets too flaky. Does someone have a recipe in which the pop tarts can .hold up being toasted? QUESTION Christine Mansberger, Shippensburg, would like the recipe for a cookie called Five O’clock Teas, which were made at the Valley Pride Bakery in Shippensburg until they went out of business. 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 ahead of time. ANSWER The Cunfers, Lehighton, wanted recipes for caramel or carmel popcorn. Thanks to Eileen Schuler, Fleetwood, for sending a recipe. Microwave Caramel Popcorn 'A cup butter Vicup corn syrup 'A teaspoon salt 1 cup brown sugar 'A teaspoon baking soda • 3 regular-size bags popped microwave popcorn Melt butter in covered 2-quart casserole. Add com syrup, salt, and brown sugar. Cook in microwave oven on high pow er; boil for 2 minutes. Add baking soda, stir until foamy. Place popcorn in a brown grocery bag; pour brown sugar mixture over it and stir. Cook in microwave on high power for 1 'A minutes; stir. Cook on high power 1 '/» minutes longer; stir. Cook on high power another 45 seconds to one minute. Check to make sure mixture is not burning. Spread over a cookie sheet to cool. Here's a recipe from Cindy Korver, Gettysburg. Also, thanks to Geraldine Heiser, Lititz; Jeanette Martin, and others for similar recipes. Caramel Popcorn 2'/«cup brown sugar % cup white Karo Pinch salt 1% cup butter Melt butter, add sugar, Karo and salt. Boil 5 minutes. Pour over and mix with: 8 quarts popped com Put on cookie sheets and bake I V* hour at 200 degrees. Stir every A hour. Cool. Break into desired sized chunks. ANSWER Diane Snyder, Rebuck, wanted to know if anyone has a recipe to make Fruit Leathers. Thanks to Jeanette R. Martin and another reader for sending the follow ing recipes. 1 gallon apricots, peaches or nectarines I'A cups unsweetened pineapple juice Honey 3 teaspoons almond extract (optional) Place the pitted fruit and pineapple juice in heavy pot, cov er, and set over low heat, cook until soft. Drain off the juice well (the juice makes a good drink). Run the fruit through a blender or food mill, remove the skins if you prefer a smooth product or use the skins as part of the pulp for the leather. Sweeten to taste with honey and add extract. The pulp should be as thick as apple butter. Spread on lightly oiled cookie sheets, V* -inch thick. Cover with a cheesecloth and place in a warm dry place to dry, it will take 1-2 weeks or place in oven. Tum control to 120 degrees and leave door slightly open to allow moisture to escape. When the leather is dry enough to be lifted, put on cake racks to dry on both sides. Dust the leather lightly with cornstarch or arrowroot powder when all stickiness has disappeared. Apple Leather: 1 gallon apples, VA cups apple cider, hon ey, cinnamon, cloves or nutmeg added to taste. Fruit leather uses overripe fruit. Blend in blender, flavor with 1 teaspoon honey and 1 teaspoon lemon juice for each 2 cups fruit pulp. Spread on plastic wrap scotch taped to the dry tray. Such fruits become a delicious fruit when dried. Spread about '/< -inch thick and a bit thicker around the edges. Dry 6-8 hours in dehydrator at 135 degrees. When thoroughly dy so that there is no stickiness to.,the touch, fruit resembles a thin leather. Store by rolling up in plastic and placing in a airtight container. Keep in cool dry place. Fruit Leather Fruit Leather Candy (Continued from Page B 6) JELL JOTS Diabetic Recipe 3 envelopes unflavored gelatin A cup cold water VA ounce package 10-cal jelly pectin VA cups water 1 tablespoon liquid sugar replacement VA teaspoon lemon juice 1 teaspoon fruit oil, any flavor OR 2 teaspoons fruit flavoring Food color Flour or cornstarch In a bowl, combine gelatin and A cup water, stir to mix and set aside. Combine pectin and VA cups water in a saucepan; cook and stir over medium-heat until boiling. Cook and stir 12 minutes longer and then remove from heat. Add soaked gelatin, stirring until gela tin completely dissolves. Add sugar replacement, lemon juice, fruit oil and food color; stir to mix. Using a teaspoon fill holes in pre pared pan with the mixture. Allow to set completely. Remove jots to strainer to shake off excess flour or cornstarch. If jot mixture becomes hard, reheat to liquify. To prepare pan: Half fill 13x9x2-inch baking pan with flour or cornstarch. Place a thimble on finger and make holes in flour to bottom of pan. Yields: ISO pieces. Exchange 50 pieces = 1 bread. Calories 50 pieces = 80 calories. COCONUT CREAM EGGS In small bowl, beat together: 2 egg whites 'A cup heavy cream In large bowl, combine: 1 pound flaked coconut 2 pounds powdered sugar Stir in the egg white mixture and add: 'A cup butter, melted 1 teaspoon yanilla Roll and coat with; '/: pound dark sweet coating chocolate EASY ROCKY ROAD 2 cups semi-sweet baking chips 5 /< cup chocolate syrup 3 cups miniature marshmallows 1 cup coarsely chopped pretzels Line 8-inch square pan with foil. In medium saucepan, combine chips and syrup. Cool over low heat, stirring constantly, until chips are melted and mixture is smooth when stirred. In large bowl, stir together marshmallows and pretzels; add chocolate mix ture, stirring until well blended. Spread evenly in prepared pan. Cover; refrigerate until firm. Cut into squares. Cover; store in refrigerator. 16 squares. Microwave directions: Prepare pan. Combine marshmallows and pretzels; set aside. In large microwave-safe bowl, stir together chips and syrup. Microwave at high for one minute. Stir until chips are melted and mixture is smooth. Add marshmallows and pretzels to chocolate mixture, stir ring until well blended. Proceed as directed above. BJ. Light Lebanon Valerie Bomgardner Leb. Co. Dairy Maid
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