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 Fanning, P.O. Box 609, Eph
rata, PA 17522. There’s no need to send an S ASE. 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 Donna Diehl, Mt. Airy, Md., would like a
recipe for Amish Macaroni Salad.
QUESTION Donna Diehl, Mt. Airy, Md, would like a
recipe for coconut cream pie that does not weep or the crust
become soggy.
QUESTION Evelyn Shafer, Perkiomenville, wants to
know if squash and zucchini can be canned. She would like a
pickled and other recipes for using squash and zucchini.
QUESTION—A Picture Rocks reader writes the her family
enjoys tapioco—granular, small, medium, large, and pearl—
so much that she would like us to do a whole recipe section on
recipes using tapioco. We are happy to comply. Send in
recipes using tapioca from desserts to thickening casseroles,
etc. The recipes will be printed on the Home On The Range
page on May 17. Readers, we want you to know that we are
open to other suggestions also. Sent them to us.
QUESTION Patsy Wildeson, Chambersburg, would like
a recipe for rock candy.
QUESTION Louise Graybeal, Renick, W.V., wants a
recipe for Italian stewed tomatoes for canning.
QUESTION Louise Graybeal, Renick, W.V., wants a
recipe for flaky pop tarts.
QUESTION—Mary Hartman, Narvon, wanted a recipe for
gluten-free bread, rolls or any baked items using rice, tapioca
or potato flour.
QUESTION George Mile, Millmont, is looking for a
recipe for beef jerky.
QUESTION—Sarah Clark of Everett is looking for a recipe
for a Preserved Cake; Mocha Fudge Brownies using mocha
flavoring; Cheesecake Fudge, and Texas Hurricane Cake.
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—HeIen 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.
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 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 Gladys Schoffer, Shermansdale, wanted to
know of a spaghetti sauce seasoning that tastes similar to one
previously made by House of Herbs. Sarah Clark, Everett,
recommends buying the seasoning from McNess Company.
Cook's
Question
Comer
ANSWER Thanks to Valerie BomgardrtwffisWHSff^^^', »- ■-
County Dairy Maid, sent in this recipe for original Girl Sfcout KVI LI DO lD
oookieo.
Cream together:
1 cup sugar
1 cup shortening
Add:
1 tablespoon milk
2 teaspoons vanilla
2 'A -3 cups flour
2 teaspoons baking powder
Mix together thoroughly, refrigerate dough. Roll and cut out
in preferred shapes. Bake at 350 degrees for 8-10 minutes.
ANSWER Eunice Musselman of Fredericksburg
wanted a recipe for chicken Monterey sirnilar to that served at
Bonanza Restaurants. Thanks to Sarah Clark, Everett, for
sending a recipe that she really likes.
Chicken Monterey
Boneless chicken breast
Catalina salad dressing
2 tablespoons chopped onion (optional)
1-2 tablespoons butter
Salt and pepper to taste
Melt butter in large skillet; medium heat. Cook chicken
breast in skillet, adding small amount of water to avoid stick
ing. Season with salt and pepper. Add onion. Cover and
reduce heat and simmer for 30 minutes or until chicken is thor
oughly cooked. Spoon off any excess water in pan. Add
dressing liberally over all chicken breast. Cover againa and
heat Just until warmed through. Or grill instead of cooking.
Just heat the dressing and pour over grilled chicken breast.
ANSWER Cindy Smith wanted a recipe for a Spanish
spice cake. Thanks to Sarah Clark, Everett, for sending a
recipe.
Spanish Bar Cake
20-ounces canned apple pie filling
1 tablespoon apple pie spice
'/* teaspoon ground cloves
18-ounce package yellow cake mix
4 large eggs
1 cup raisins
1 cup chopped walnuts
In blender or food processor, combine apple pie filling,
eggs, apple pie spice, and cloves to blend until smooth. Place
in a large bowl with dry cake mix; beat 4-5 minutes. Stir in nuts
and raisins. Pour into greased 13x9x2-inch cake pan. Bake at
325 degrees for 5 minutes or until cake tests done. Cool on
wire rack 15 minutes then invert on large cake platter. Finish
cooling then frost with the following:
Frosting:
8-ounces package cream cheese, softened
'A cup butter
V» cup dark corn syrup
'A teaspoon ground cloves
1 tablespoon grated dry orange peel
3'A cup confectioner’s sugar
Combine all ingredients together. Beat until creamy and of
spreading consistency. Keep in cool place.
ANSWER H. W. Hamilton, Thornton, wanted recipes
that use gluten flour to make bread and pastry. Thanks to Bet
ty Light, Lebanon, for sending recipes.
1 yeast cake
3 cups lukewarm water or milk
1 tablespoon melted shortening
1 teaspoon salt
5 Vz cups gluten flour
Dissolve yeast in 1 cup liquid. Add balance of liquid and
shortening. Sift flour and salt together and beat into liquid.
Knead until smooth. Put in greased baking pans. Cover
and let rise until double in bulk, about 2 hours. Bake at 350
degrees for 50 minutes.
1 beaten egg
2 cups milk
1 teaspoon salt
2 cups gluten flour
2 teaspoons baking powder
Mix egg and milk. Add salt and flour. Beat well. Add baking
powder. Pour Into greased muffin cups, % full. Bake in 450
degree oven for 15 minutes. Yields 12 muffins.
ANSWER—A long-time reader wanted a recipe for Swed
ish tea ring made with Bisquick, yeast, cinnamon, sugar, etc.
Thanks to a Hanover reader, who writes that this recipe
sounds similar to what she may be looking for.
Festive Coffee Ring smooth, 20 times. Roll into 16x9-inch rectangle.
'h cup warm, not hot water (105-115 Spread with butter. Sprinkle with sugar, fruit,
degrees) and nuts. (Cinnamon may be added and, fruit
1 package active dry yeast omitted). Roll up, beginning at wide side. Cash
1 egg dough together to seal. Place sealed side down
1 tablespoon sugar on greased baking sheet. Pinch ends together
2’/j cups Bisquick to form a ring.
2 tablespoons butter With scissors make cuts % through ring at
2 tablespoons brown sugar one-inch intervals. Turn each section on its
'A cup chopped candied fruit, optional side. Cover. Let rise in warm place about one
% cup chopped walnuts hour. Bake in 375 degree oven for 15-20
Dissolve yeast in warm water. Add egg minutes. Ice with confectioners' sugar icing.
sugar, and Bisquick. Beat vigorously. Turn into Decorate with candied cherries and walnut
surface, dusted with Bisquick. Knead until halves lf desired -
Original Girl Scout
Gluten Bread
Gluten Muffins
(ContiniMd from Pago B 6)
HONEYED RHUBARB PIE
Pastry for 2-crust pie
4 cups rhubarb, 14 -inch pieces
6 tablespoons flour
2 teaspoon grated lemqfiteei
4 drops red food colorSP'
114 cups sugar
54 teaspoon salt
l A cup strained honey
2 tablespoons butter
Combine rhubarb, sugar, flour,
salt, and lemon peel; mix well.
Blend in honey and food coloring.
Let stand several minutes. Spoon
rhubarb mixture into pastry-lined
9-inch pie pan; dot with butter.
Adjust top crust and flute edges;
cut vents. Bake in hot oven at 400
degrees for 50-60 minutes.
Sarah Clark
Everett
ROSY SPRING SALAD
4 cups diced rhubarb
114 cups water
14 cup sugar
2 3-ounce packages strawberry
Jell-O
1 ?up orange juice
1 teaspoon orange rind
1 cup sliced strawberries
Combine rhubarb, water, and
sugar in saucepan. Cook until ten
der for about 4-5 minutes. Pour
over gelatin, stirring until dissol
ved. Add orange juice and rind.
Chill until thick and syrupy. Fold
in strawberries. Pour into lightly
oiled 6-cup mold; chill until set
Sarah Clark
Everett
RHUBARB UPSIDE
DOWN CAKE
V* cup shortening
1 cup sugar
1 egg
2 cups flour
2'A teaspoons baking powder
'A teaspoon salt
1 cup milk
2 cups diced rhubarb
1 cup brown sugar V^r
2 tablespoons butter
Melt butter in a skillet. Add
brown sugar and diced rhubarb. To
make batter; cream shortening and
sugar together. Add egg and beat
Sift flour, measure and add baking
powder and salt, sift again. Sift dry
ingredients together and add alter
nately with milk. Pbur batter over
rhubarb and bake at 375 degrees
for 40 to 45 minutes. Turn upside
down on plate to serve. Serve with
cream.
Tabby Heindel
Ephrata
RHUBARB DREAM DESSERT
Oust:
1 cup flour
4 tablespoons confectioners’
sugar
'A cup butter /a
For crust, blend ingredient-lead?
press into a greased 9x9x-inch pan.'
Topping: i
2 eggs, beaten *
A teaspoon salt
114 cups sugar
'A cup flour
2 or more cups chopped rhubarb
For topping, mix ingredients
and spoon into bottom layer. Bake
at 3SO degrees for 30 minutes.
Good with ice cream.
Martha Hurst
Leola