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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 SASE. 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 Donald Love, Somerset, would like recipes
for making corned beef, Watergate salad, tomato butter, corn
bread that uses creamed corn, which makes it stay moist like
cake not dry and crumbly. He’d also like recipes for fried rice
with eggs, mincemeat, and lime pickles made with garden
lime not citrus fruit.
QUESTION Violet Cassner, Newburg, lost a recipe for
ham baked in Coco Cola. She recalls that the ham was
soaked in Coco Cola overnight in the refrigerator, and then
baked with a caramel glaze.
QUESTION A reader is looking ro a recipe for making
dandelion wine.
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 Mary Hartman, Narvon, wanted a recipe for
gluten-free bread, rolls or any baked items using rice, tapioca
or potato flour.
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 —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.
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 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 Louise Graybeal, Renick, W.V., wanted a
recipe for flaky pop tarts. Thanks to a reader from Hager
stown, Md., for sending a recipe.
Pop Tarts
1 cup margarine
3 eggs
1 teaspoon vanilla
1 teaspoon baking soda
3 'A cups all-purpose flour
2 cups brown sugar
'A cup water
'A teaspoon salt
'/• teaspoon cinnamon
Mix shortening, sugar, and eggs. Stir in water and vanilla.
Stir in flour, soda, salt, and cinnamon. Make a thin patty the
size of a slice of bread. Place 'A teaspoon of favorite filling in
center. Cover with an equal sized patty. Slightly crimp edge.
Bake at 375 degrees for 10-12 minutes. Cool and store. When
ready for toasting, place gently into toaster. Toast just unti l
warm.
Cook's
Question
Comer
ANSWER Mrs. D. Fisher, Lewistown, wanted a recipe
for breakfast pop tarts. Thanks to Margaret Strause, Lees
pont, for sending a recipe.
Homemade Toaster Tarts
V* cup shortening
1% cups sugar
2 eggs
1 tablespoon milk
1 teaspoon vanilla
3 cups sifted flour
1 teaspoon salt
2 teaspoons baking powder
Mix together all the ingredients. Roll dough and cut into
squares. Place 1 tablespoon strawberry jam on each square
and cover with another square. Use a fork to press edges
together. Bake in 375-degree oven until lightly browned. Any
type filling and any shape may be used.
ANSWER Donna Diehl, Mt. Airy, Md., wanted a recipe
for Amish Macaroni Salad. Thanks to Pat Birley, New Park,
and others for sending recipes.
Amish Macaroni Salad
'A pound macaroni, cooked and drained
3 hard-boiled eggs, diced
A bunch celery, diced
1 carrot, diced
1 cup chopped sweet pickles and juice
1 small onion, diced
Mix together all these ingredients in a large bowl. Combine
the following ingredients and whisk until smooth and pour
over the macaroni mixture.
'A cup sugar
'/«teaspoon salt
1 cup salad dressing
1 cup milk or cream
Thoroughly mix dressing into macaroni mixture and cover
and refrigerate at least six hours.
ANSWER Donna Diehl, Mt. Airy, Md., wanted a recipe
for coconut cream pie. Thanks to Fran Pierman, Stockton,
N.J., for sending a recipe for a pie that neither weeps nor does
the crust become soggy.
Coconut Cream Pie
% cups sugar
% cup cornstarch
'A teaspoon salt
1 envelope unflavored gelatine
3 cups milk
4 egg yolks
2 tablespoons butter
1 tablespoon vanilla
1 Cup heavy cream
1 cup coconut
In a saucepan, combine sugar, cornstarch, salt, and gela
tine. Mix well then beat in milk and egg yolks.
Cook mixture over low heat stirring constantly until thick
ened about 15 minutes.
Stir in butter, vanilla, and coconut. Cover surface of custard
with plastic wrap and chill.
Whip cream and fold into custard. Spoon custard into
baked and cooled pie crust.
Make meringue out of the egg whites and spread over cus
tard carefully, sealing meringue to edge of pie crust to prevent
shrinking and weeping.
Bake until delicate brown, 8 to 12 minutes. Cool at room
temperature.
ANSWER George Hite, Millmont, wanted a recipe for
beef jerky. Thanks to Margaret Strause, Leesport, for sending
a recipe that has been passed down through four generations
of her husband’s family.
10 pounds lean beef, cut into 'A -inch strips
4 tablespoons salt
4 tablespoons sugar
3 teaspoons pepper
1 teaspoon garlic powder
VA teaspoon Liquid Smoke
6 teaspoons monosodium glutamate (Accent)
Mix thoroughly. Put into crock and let stand for 48 hours
Stir well. Let stand for 24 hours.
Spread in single layer on cookie sheets and dry in 125-de
gree oven for 14 to 17 hours or until dry and dark brown.
ANSWER Patsy Wildeson, Chambersburg, wanted a
recipe to make rock candy. Thanks to a reader from Hager
stown, Md., for sending this recipe.
Suckers or Rock Candy
1 cup sugar
% cup corn syrup
Vi teaspoon peppermint extract
Vi cup butter
Vi teaspoon food coloring
In a heavy pan bring sugar, syrup, butter to boil, stirring.
Add coloring, stir to blend. Continue cooking to 265 degrees,
stirring occasionally. Remove from heat; stir in flavoring.
Place sticks on cookie sheet. Drop by tablespoons on stick.
Let harden.
You may use any flavoring desired. These can be decor
ated by using a mixture of egg whites and confectioners'
sugar.
Beef Jerfcy
(Turn to Pago 826)
Mamma’s
(Continued from Page B 6)
mttm
Donna Brandt is the
mother of Carrie Brandt.
RED VELVET CAKE®
'A cup shortening
VA cups sugar
2 eggs
2 tablespoons cocoa
2 ounces red food coloring
1 teaspoon salt
1 teaspoon vanilla
1 cup buttermilk
2'A cups cake flour
1 teaspoon vinegar
VA teaspoons baking soda
Cream shortening, sugar, and
eggs. Add cocoa, food coloring,
salt, vanilla, buttermilk, and cake
flour. Mix and fold in vinegar and
baking soda last Bake at 3SO
degrees for 25-30 minutes.
Icing:
1 cup milk
S tablespoons flour
1 cup butter
1 cup confectioners’ sugar
Combine ingredients in sauce
pan and cook until smooth.
My mom is very special
Whenever I need her, she is alwlys
there for me. Thanks, Mom! Happy *
Mother's Day. I love you!
Carrie Brandt
MOTHER’S GINGERBREAD
'A cup shortening
A cup sugar
1 egg, beaten
2'A cups flour, sifted
VA teaspoon baking soda
'A teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
A teaspoon cloves
1 cup molasses (sorghum)
1 cup hot water
Cream shortening and sugar.
Add beaten egg. Measure and sift
dry ingredients. Combine molas
ses and hot water. Add dry ingre
dients alternately with liquid 't
small amount at a time, and
after each addition until smooth.
Bake in greased and floured
9x9x2-inch pan in 3SO degree oven
for 45 minutes. Yields: 16
portions.
Mother topped her gingerbread
with powdered sugar, if in a hurry
or with powdered sugar and coco
nut browned in the oven, Daddy’s
favorite, or with whipped cream,
our favorite. Mother whipped this
cream from the very top of Butter
cup’s milk, our last family milch
cow. There was no need to stabil
ize Buttercup’s cream. If you
weren’t careful, you would have
butter!
Louise Gradr I
Renick, fIF,
(Turn to Page B 18)
wimove,
mdIHiRS DAY