ea-Lifkaaittr MrtAfl, SHurcHy, Apt 4,1999 If you are looking tor 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, Ephrata, PA 17522. There’s no need to send an BASE. If we receive an answer to your question, we will publish It as soon as pos sible. 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 Sharon Salvadore, Ringtown. would like a recipe for farmer’s cheese, which is pure white and usually shaped into a 12-inches long. QUESTION A. Keller, Fisher, W.V., wants a recipe for French toast. QUESTION Rose Diehl, Bloomsburg, wants recipes for turkey scrapple and turkey balogna. QUESTION E. Beaver, Ringtown, would like recipes to cook red beets and its leaves. QUESTION—John Anshant, Aston, is seeking a recipe for really good Hungarian goulash and really good dumplings. QUESTION Donna Cleveland, Wellsboro, would like good diabetic recipe for peanut butter cookies and other diabe tic dessert recipes. QUESTION Shirley Jean Ash, Bridgeport, W.V., would like a recipe for Southwestern Vegetable Soup that tastes like that served at Shoney's Restaurant. She writes that it's the best she ever tasted, although she’s been back to the restaur ant several times and they didn’t have it. QUESTION Stacy Holmes, Peach Bottom, is requesting a recipe for making homemade cheese out of goafs milk. She would also like other recipes, except yogurt, for using goafs milk. QUESTION Valerie Miller, Honesdale, is looking for a recipe for pork roll. QUESTION Carolyn Stear, Home, would like a pancake recipe that tastes similar to that served by the Perkin's restaur ant chain. She has bought their packaged mix, but doesn’t think it tastes at all like those they serve. She also would like pancake recipes that taste like those served by other restaur ants. What is the best substance to use on the griddle to get nice even brown pancakes? She’d also like other information and cooking techniques for pancakes. QUESTION Susan Harris, Lexington, VA, would like a recipe for fruit cake in the jar. QUESTION A reader tasted a delicious cottage cheese soup at the Red Fox Inn at Snowshoe. Does anyone have a recipe for cottage cheese soup. ANSWER—Donna Byerbaugh, Oakdale, wanted a recipe for tomato gravy. Thanks to Anna Joyce Martin, East Earl, for sending recipes. 1 cup tomato juice Vi cup water 3 tablespoons flour Vi teaspoon salt Vi cup cream 2 cups milk Place Juice and water In a saucepan and bring to a boil. Meanwhile blend the flour, salt, and cream. Add the milk and mix well. Pour into the hot juice, stirring constantly until it boils and is thickened. May be served with bread, toast, crackers, or fried potatoes. 2 tablespoons sugar may be added if desired. Tomato Sauce 2 cups fresh or canned tomatoes 2 tablespoons onion, diced 4 whole cloves 2 teaspoons sugar Vt teaspoon salt 2 tablespoons butler 2 tablespoons flour Chopped celery leaves (options) Cook tomatoes, onion, and seasonings together for 15 minutes. Press through a sieve. Melt fat over slow heat. Add flour, stir until well blended. Slowly add hot strained tomatoes and cook until thick and smooth. Stir constantly. Serve with fish, meat, and casseroles. Codies Question Comer Tomato Gravy SALT WATER TAFFY 1 cup water 2 cup* granulated sugar, sifted 1 cup light com syrup I'A teaspoons salt 2 teaspoons glycerine 1 tablespoon butter 2 teaspoons vanilla Lightly grease sides of 2-quart saucepan. Add water, sugar, com syrup, salt, and glycerine. Cook over low heat, stirring'constantly with wooden spoon until sugar is dissolved. You should not be able to feel sugar grains when robbing the spoon against the sides of the saucepan. Remove from heat and with a damp paper towel or small sponge, wipe any remaining grains from the sides of the pan above the liq uid level. Stan the syrup boiling and clip on a candy thermometer. Cook over medium-low heat, without stirring until thermometer registers 262 degrees or 128 degrees (syrup forms a hard ball in cold water). Remove from heat Add butter and when butter is melted, pour onto lightly greased baking sheet holding the pouring edge of the saucepan away from you and only a few inches above the baking sheet Allow the syrup to cool to room temperature and add vanilla. Begin to work die taffy with a spatula, 3 to 5 inches wide after the mass is cool. Start by turning out side edges to the center. When cool enough to handle, gather into a ball. Dip fingers in cornstarch or rub them very lightly with butter and pull the taffy with thumb and fin gers until light in color and texture. Twist into a rope about V* -inch in diameter and place on lightly greased surface. Cut into 1-inch pieces with but tered scissors. Wrap each piece in waxed paper or plastic wrap. Store in airtight container in coed, dry place—but do not refrig erate. Yield: about 54 pieces. Margaret Straose Leesport . CHOCOLATE CRUNCH CANDY 1 cup nonfat dry milk powder % cup unsweetened cocoa powder 2 tablespoons liquid fructose 3 tablespoons water 1/4 cups chow mein noodles, slightly crushed In a food processor or blender, combine dry milk and cocoa and process into very fine powder. Pour into a mixing bowl and add fructose and water. Beal mixture until smooth and creamy. Fold in noodles. Drop by teaspoonsful onto waxed paper. Let stand until cooled at room temperature. Yield: 30 candies. 11 calories each. Betty Light Lebanon ANSWER Bonita Martin, Lebanon, wanted lots of spi nach recipes. Thanks to Janet Heistand, Rheems, for sending some. Noodles A Spinach With Cheese 12-ounce package medium or wide noodles 2 10-ounce packages frozen chopped spinach 2 bouillon cubes 1 pound cottage cheese ’/»cup parmesan cheese 3 tablespoons butter % teaspoon salt ’/« teaspoon pepper Cook noodles until tender; drain well. Cook spinach until ten der; drain well and crumble bouillon cubes over spinach. Mix all ingredients in a large pan. Heat over low heat for a few minutes, stirring occasionally to prevent sticking. Serves 6. Easter Treats (Continued from Pago BS) DIABETIC FUDGE BALLS 'A cup nonfat dry milk 'A cup cornstarch 10 packets Equal A cup cocoa A cup margarine, softened 3 tablespoons evaporated skimmed milk Dash salt 1 teaspoon vanilla Dipping chocolate pieces, melted In a blender, combine dry milk, cornstarch. Equal, and cocoa; pro cess until fine powder. In a small mixing bowl, com bine margarine, evaporated milk, salt, and vanilla, and beat until fluffy. Stir in the processed dry ingredients. Knead with hands until smooth then form into 60 balls. Cool com pletely and dip into dipping choco late. Cool. 1 ball equals 'A bread, 'A fat, 50 calories. When I make this I nuke two 8-inch longs. Wrap in plastic wrap and refrigerate. When cool, cut into ‘A -inch slices. Do not dip. Yields about 64 slices with about 34 calories a slice. MARSHMALLOW CANDY 1 box Knox gelatin 2'Acups water 4 cups sugar 2 teaspoons vanilla Pinch salt Boil sugar and half of water until it spins a thread. Soak gelatin in other half of water meanwhile. Pour hot liquid into gelatin mix ture. Let stand until lukewarm. Beat with a mixer. It will thicken and get white. Add vanilla. Pour into pans lined with confectioners' sugar. When cold, cut and roll in sugar. Can make chocolate by adding cocoa when beating, also marbled by pouring both in one pan. Can be rolled in ground nuts. Fern Freeman ElUottsborg MOLASSES COCONUT EGGS V* cup light cream 54 cup brown sugar 2 tablespoons granulated sugar 54 cup molasses 2 tablespoons baking molasses 2 tablespoons butler 3 cups flaked coconut Place cream, sugars, molasses, and butter in a heavy saucepan. Bring to a boil, stirring until sugar is dissolved. Boil over medium heat, stirring occasionally, until a soft ball forms when a small amount is dropped into cold water. Remove from heat Add coconut, stir well Drop by teaspoonfuls on a greased cookie sheet. Shape into eggs when cool enough to handle. Chili. Coat with dipping chocolate. Alice FnOoroad MOleraborg (Turn to Pag* BIT) CREAM CHEESE CANDY 8-ounces cream cheese* 1 pound box powdered sugar I'Acups chopped pecans or walnuts 1 teaspoon vanilla extract Melt cream cheese in double boiler. Mix sugar, nuts, and vanilla extract Drop immediately onto waxed paper. Makes 4 dozen. Eileen Greenaway Somerville, NJ BUNNY COOKIE POPS 14 lollipop sticks 28 chocolate sandwich cookies, divided 1 bag white chocolate chips 1 to 2 tablespoons vegetable oil 3S jelly beans Slivered almonds for decorating Insert lollipop stick into cream center of each of 14 cookies. Cut remaining cookies in half for bun ny ears. Cut point off of one end of each half; set aside. Heat chocolate and 1 tablespoon oil in small saucepan over low heat stirring constantly until melted and smooth. Remove from heat; stir in additional oil if needed until pourable consistency. Dip each cookie pop into melted chocolate to coat supporting coo kie with fork to prevent cookie detaching from stick. Place on wax paper-lined baking sheet B. Light Lebanon Place two halved cookies against bunny heat pop for ears; secure with melted chocolate. Decorate using jelly beans for eyes and nose and almonds for whi skers. Let stand until set. Wrap in plastic wrap; decorate with festive bows for gift giving if desired. EASTER BONNET CAKE 16 chocolate sandwich cookies, divided 1 package yellow cake mix with pudding I V* cups water V* cup vegetable oil 3 eggs 16-ounce can prepared vanilla or white frosting VA cups flaked coconut Jelly beans and bunny com for garnish Split 8 cookies in half leaving filling on one side of cookie. 'Reserve 8 halves with filling for garnish. Coarsely chop cookie halves without filling and remain ing 8 whole cookies; set aside. Mix cake mix, water, oil and eggs in large bowl at low speed of electric mixer until moistened. Beat 2 minutes at high speed. Stir in chopped cookies. Place 3 cups batter into greased and floured 9-inch round cake pan and % cup batter into greased and floured 10-ounce glass custard cup. Bake at 350 degrees for 25 to 30 minutes or until done. Divide remaining batter into 6 paper-lined muffin-pan cups. Bake at 350 degrees for 15 to 25 minutes or until done. Cool completely on wire rack. ” Place cooled 9-inch cake layer*, oo serving dish; frost top of cake =, with frosting. Place cake round, from custard cup, top aide down, •, oo center of cake layer. Reserve f % cup frosting for cupcakes; fio*t| cake with remaining frosting. I Sprinkle with coconut, pressing | lightly into frosting. r Halve reserve cookies; places cream side up and rounded edge out around brim of hat. Decorate with jelly beans and bunny com. Decoarete cupcakes with reserved frosting and jelly beans.
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