88-Lancaster Farming, Saturday, May 30, 1998
If you are looking fora 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, Ephrata, PA
17522. There’s no need to send an SASE. 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 A reader would like to know how to freeze
fresh picked green peppers.
QUESTION Doris Bobb, Muncy, would like a recipe that
had appeared in this paper last year for rhubarb peach jam. Did
anyone clip the recipe to which she is referring?
QUESTION A reader is looking for recipes to use frozen
or home canned plums.
QUESTION —A mother needs birthday party treat ideas for
children ther than decorated cupcakes or cakes.
QUESTION A reader wants to know how to use excess
watermelon in the summertime. Is there a drink that could be
made and frozen with watermelon in it?
QUESTION Richard Kophazy would like a recipe for pot
pie beef soup, made with homemade dough to which soup is
added. He also wants a recipe for pineapple upside down cake
and another for cinnamon breakfast cake, which was called
cinnamon flop cake years ago.
QUESTION G. Benner would like a recipe for corn chips
and other recipes using corn meal.
QUESTION Laura Smith, York, would like a recipe for
baked carrots.
QUESTION —Karen Kinnaine, Shartlesville, wants a recipe
for no-fail fudge made with cocoa. She also wants a recipe for
Dutch apple cake, a 1950 s recipe from the Gold Medal Flour
sack.
QUESTION —Betty Groff, Leola, would like a recipe for rai
sin sponge pie.
QUESTION Michele Powiison, writes that coming from
New England, she misses the pickled tripe.found in that area. It
is one of her favorite foods and she misses it. Does anyone
have a recipe to make pickled tripe like that found in New
England?
QUESTION L. Martin, Myerstown, is looking for a red
beet jelly recipe that is light in color and tastes like a fruit flavor.
QUESTION Karen Moyer, Portage, wants a recipe for
cherry pie filling made in ajar. She asks if frozen cherries could
be used instead of fresh.
QUESTION Kathleen Hampford, Pottsville, is looking for
a recipe for sweet and sour meatloaf that they serve at the
Shady Maple Restaurant.
QUESTION A reader would like to see more recipes for
soft Dutch handrolled pretzels, for bagels, and for the brezel.
QUESTION Fae Koppenhaven, Hegins, wanted a recipe
for baking cake in canning jars.
QUESTION Rose Diehl, Bloomsburg, wants recipes for
turkey scrapple and turkey bologna.
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 E. Beaver, Ringtown, would like recipes to
cook red beets and its leaves.
QUESTION Valerie Miller, Honesdale, is looking for a
recipe for pork roll.
Cook's
9
Question
Comer
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 Cindy Pudliner, New Florence, wanted a
recipe for porcupine balls that taste like those her grandmother
used to make. Thanks to Joan B. Miller. Intercourse, for send
ing the following recipe, which she said she not have mustard
sauce added to it.
Porcupine Meatballs
IV4 pounds ground beef
Season with spices desired and form into medium-size
meatballs, brown in skillet, drain fat. Add:
2 cans tomato rice soup
Vi soup can water
Put in covered skillet. Simmer for 30 minutes. Will bubble up
and thicken.
ANSWER Dawn Krenner, Bloomingburg, N.Y., wanted
Hungarian recipes for entrees, sides, breads, desserts, etc.
Thanks to Mrs. Jacob Novinger, Millersburg, for sending this
recipe
7’/* cups flour
1 small yeast cake
’/« cup granulated sugar
'A teaspoon salt
V/z pounds shortening
6 eggs
1 can milk
Mix flour, yeast, sugar, and salt. Add shortening. Mix like pie
dough. Add alternately, 6 eggs and canned milk.' Let set over
night in cool place.
Filling:
2'A pounds English walnuts in shell
I'A cups granulated sugar
'A -'A cup milk
Vs teaspoon vanilla
Crack and chop nuts. Mix with remaining ingredients. Roll
dough thinly but not to thin on confectioners’ sugar (not flour)
cut in 2-inch squares. Put filling on squares and fold over the
opposite corners. Bake at 350 degrees until brown. If you like,
sprinkle confectioners’ sugar on top while warm.
ANSWER Eunice Wenger, Mifflintown, wanted a recipe
for apple pancake, which is baked in a 9x13-inch pan. Thanks
to Phyllis Amspacher, Red Lion, for sending a recipe.
Oven Apple Pancake
Mix together:
6 eggs
VA cups milk
1 cup flour
3 tablespoons sugar
1 teaspoon vanilla
'A teaspoon salt
% teaspoon cinnamon
Set aside. Melt '/« pounds butter in a 9x13-inch cake pan.
When melted, add 4 large apples, peeled, and sliced until they
sizzle but do not brown. Take out of oven and pour first mixture
over it. Top with:
3 tablespoons brown sugar
Bake in 425 degrees about 20 minutes until knife inserted in
middle comes out clean. To speed up making this for breakfast,
you can peel and slice apples the night before and put in
refrigerator covered with water and Fruit Fresh.
ANSWER Ruth Erb, Beavertown, wanted a recipe for
homemade poppy seed salad dressing. Thanks to Pollyanna
Eby, Belleville, and Jolene Martin, Lititz, for sending recipes.
Poppy Seed Dressing
1 cup salad oil
V* cup vinegar
'A cup sugar
Vi teaspoon poppy seeds
1 tablespoon grated onion
1 teaspoon dry mustard
% teaspoon salt
Mix mustard, salt, and sugar. Add other ingredients and pour
into a pint jar. Keep in refrigerator and shake welt before using.
Makes IVi cups.
ANSWER—Mrs. H. Leppert wanted a recipe for Apple But
ter Pigs. Thanks to Helen Heavner, Upper Tract, W.V., for writ
ing that her mother made them from leftover pie dough, rolled
out, spread with apple butter, sprinkled with cinnamon, and
rolled up like a jelly roll and cut into VA -2-inch pieces. Bake
until brown in 375 degree oven.
ANSWER For Stacy Holmes who requested goat milk
cheese recipes, send youf complete address to Diana Ander
son, 420 Latona Ave., Trenton, NJ 08618. She will send you a
cookbook, Kaw Valley Dairy Goat Club Cook Book,” which
she found at a book sale.
M~^iune&
Beneakles
Hungarian Cookies
Eileen Greenaway
Somerville, NJ
Sweeten
Your
Menu
(Continued from Page B 2)
STRAWBERRY DANISH MIX
1 cup Clear Jel (not instant)
2 cups granulated sugar
2 packages stawbeny Kool Aide
Mix dry ingredients and store in
airtight container. When ready to
use, to each % cup dry mix, add 2
cups water, 2cups strawberry juice
drained from frozen strawberries
and the strawberries.
Sarah Clark
Breezewood
FRESH STRAWBERRY PIE
1 baked pie crust
1 quart fresh strawberries
4-ounces cream cheese
Whipped cream topping
Beat 4 ounces cream cheese to 2
tablespoons sugar. Add enough of
milk to be able to spread smoothly.
Spread over crust Take a handful
of strawberries and slice. Place on
top of cream cheese. Crush
remaining berries in small bowl.
Add 3 A cup sugar to 3 tablespoons
instant Clear-gel.
Mix and add to berries. Put in
pie crust Let set six hours or over
night Top with whipped cream.
Roseann Byler
Narvon
STRAWBERRY SOUP
2 pints fresh strawberries,
washed and hulled
'A cup sugar
1 cup water
2 teaspoons lemon juice
1 cup plain low-fat yogurt
1 cup heavy cream
Puree strawberries in blender,
save 6 whole berries for garnish. In
a large saucepan, simmer sugar,
water, and lemon juice for 10
minutes. Set aside to cool. Stir
puree berries into syrup mixture.
Fold in yogurt and cream; stir until
smooth. Cover and refrigerate at
least -6 hours before serving.
Garnish each individual soup
bowl with a strawberry. Serve as
an appetizer or dessert Serves 6.
Sarah Clark
Breezewood
STRAWBERRY CAKE
1 box white cake mix plus 3
tablespoons flour
1 box strawberry Jell-O
10-ounce package frozen
strawberries
4 large eggs
A cup water
'A cup cooking oil
Combine cake mix, flour, and
Jell-O. Cut frozen berry package in
half and thaw in separate contain
ers. Add one of the thawed and
undrained package of berries with
the remaining ingredients. Beat
four minutes. Place in a greased
and floured 9x13-inch cake pan
and bake at 350 degrees for 25-30
minutes. Cool completely.
Remove from pan and cut in half
lengthwise to make two layers
(this is easier to do if the cake is
placed in the freezer for about 30
minutes. Place one layer back in
the pan and cover with half of the
following frosting. Top with the
remaining half of cake and cover
with remaining frosting.
Frosting:
1 box powdered sugar
'A cup butter, softened
A box thawed, undrained
strawberries
Cream butter with the powdered
sugar and beat in thawed
strawberries.