88-Lancaster Farming, Saturday, June 6, 1998
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, 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 Marian Harman, Hughesville, would like a
recipe for cherry pig, which she thinks is made with bread
dough and fresh cherries.
QUESTION Elaine Fyock, Windber, writes that a recipe
for oven pickles processed in the oven at a low temperature
and left set overnight appeared in this column last year. She
mislaid the recipe and would like it. Did anyone clip it out?
Please send it in.
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 their 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 G. Benner would like a recipe for corn chips
and other recipes using corn meal.
QUESTION A Somerset reader would like the following
recipes; Tabbouleh and other Indian/Pakintani ethnic dishes
from that part of the world. Also Greek food recipes using com
mon ingredients, and a bread pudding that is like a custard/
pudding and not like a ‘cake" bread pudding.
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 Powlison, 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 Kathleen Hampford, Pottsville, is looking for
a recipe for sweet and sour meatloaf that they serve at the
Shady Maple Restaurant.
QUESTION —A reader wants recipes for bagels and for the
brezel.
QUESTION Rose Diehl, Bloomsburg, wants recipes for
turkey scrapple and turkey bologna.
QUESTION Snirley 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 Valerie Miller, Honesdale, is looking for a
recipe for pork roll.
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 L. Martin, Myerstown, wants a red beet jelly
recipe that is light in color and tastes like a fruit flavor. Thanks to
Mrs. Diller, Hagerstown, Md., for sending a recipe.
Red Beet Jelly
2 cups boiled beet juice
4 cups sugar
1 package Sure-Jell
3-ounce package rasberry JCtl-0
Boil beet juice and Sure-Jel. As ft comes to full boil, add
sugar and Jell-O. Boil seven minutes and pour into jars.
Cook's
9
Question
Comer
ANSWER Fae Koppenhaven, Hegins, wanted a recipe
for baking cake in canning jars. Here are a few from Carol Hoff
man, Middleburg, and others.
Pumpkin Cake In A Jar
% cup shortening
2% cups sugar
4 eggs, beaten
2 cups pumpkin
% cup water
3A cups flour
A teaspoon baking powder
1 teaspoon baking soda
1 '/a teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
Grease or spray 7 wide-mouth pint jars. Cream shortening
with sugar; add eggs and mix well. Stir in pumpkin and water.
Mix remaining ingredients together, then add to pumpkin mix
ture, stirring well. Divide evenly into jars. Place jars on cookie
sheet and bake at 350 degrees for 45 minutes or until a pick
inserted comes out clean. Put jar lids in very hot water for 10
minutes before putting on jars. Remove jars from oven one at a
time and wipe the edge; immediately put on lid and ring and
tighten firmly.
1 cup flour
1 cup sugar
’A teaspoon baking soda
A cup butter
3 tablespoons cocoa powder
A cup water
A cup buttermilk
1 egg, beaten
A teaspoon vanilla
'/«cup finely chopped nuts (optional) .
Grease or spray 2 wide-mouth pint jars. In a small bowl, stir
together flour, sugar, and baking soda; set aside. In a sauce
pan, combine butter, cocoa, and water. Heat and stir until but
ter is melted and mixture is well blended. Remove from heat,
stir in flour mixture. Add buttermilk, egg, and vanilla, beating by
hand until smooth. Stir in nuts. Divide evenly into jars. Place
jars on cookie sheet and bake at 325 degrees in preheated
oven for3s-40 minutes or until a pick inserted comes out clean.
Put jar lids in very hot water for 10 minutes before putting on
jars. Remove jars from oven one at a time and wipe the edge,
immediately put on lid and ring, and tighten firmly.
ANSWER Laura Smith, York, wanted a recipe for baked
carrots. Thanks to Anna Martin, Denver, for sending a recipe.
Company Carrots
2 pounds baby carrots, quartered
’/« cup water
Vi cup butter
1 teaspoon dried oregano
Vi teaspoon salt .
Place the carrots in an ungreased 9-inch square baking
dish. Add water, dot with butter. Sprinkle with oregano and salt.
Cover and bake at 325 degrees for 1 to 1 '/• hours or until ten
der.
Yield: 8-10 servings.
Thanks to Alverna Martin for sending this one.
Creamy Carrot Casserole
4 cups sliced carrots
% cup mayonnaise
V* cup chopped onion
2 tablespoons prepared horseradish (optional)
% teaspoon pepper
Vi teaspoon salt
14 saltine crackers, crushed
1 tablespoon butter, melted
1 tablespoon parsley (optional)
'/: cup shredded cheese
Cook carrots until tender. Mix mayonnaise, onions, salt, and
pepper. Add to carrots. Mix butter with crackers and parsley.
Sprinkle over carrots. Top with cheese. Bake until thoroughly
heated.
ANSWER Richard Kophazy wanted a recipe for pot pie
beef soup, made with homemade dough to which soup is
added. Thanks to Alverna Martin for sending a recipe.
Old-Fashioned Beef Pot Pie
Cook together until beef is tender:
2 pounds stew beef
6 cups water
IVi teaspoon salt
Remove meat from broth and add to broth:
1 teaspoon minced onion
1 teaspoon minced parsley
Bring to a boil and add alternate layers of the following;
4 cups cubed potatoes and carrots (or any other raw
vegetables)
Pot pie dough:
1 egg
3 tablespoons milk or water
I'A cups flour
Beat egg. Add milk. Add flour to make stK dough. Roll out
paper thin and cut into 1-inch squares Qt s|ger. Keep broth
boiling while adding squares to keep mem from packing
together. Cover and cook 20 minutes, adding more water if
necessary. Add meat and stir through pot pie.
Serves 6-8.
Brownies In A Jar
(Turn to Pago B 9)
Recipe
Entries
(Continued from Page B 6)
ASPARAGUS AND
CRAB SOUP
A cup butter
'A cup flour
8 cups skim milk
2 tablespoons finely chopped
onion
2 teaspoons instanct chicken
bouillon
2 teaspoons parsley flakes
10-ounce package frozen
asparagus
1 pound crab meat (cleaned)
A teaspoon paprika
1 teaspoon salt
A teaspoon pepper
Thaw asparagus and cut into
1-inch pieces. Melt butter in a
large pan over medium heat Gra
dually add flour. Stir in milk and
add onion, bouillon, seasonings,
and parsely. Continue stirring until
thickens slightly. Add asparagus
and cook over low heat for 20 to 30
minutes. Stir often. Add crab meat
and cook for S mintues until well
heated. Serve hot. Yields 6
savings.
My family and I live in southern
York County.
I love to bake, especially
desserts. I recently won the Her
shey’s Coocoa Cake Contest at the
1998 Farm Show.
My husband Andy and I have
two children, Wade, 22, and Katie,
14. There is no greater place to
live and raise children than on a
farm!
Belinda Myers
Dallastown
CROCK POT POTATOES
5/2 pounds potatoes, cooked,
peeled, and grated
2 cans Cheddar cheese soup
3 cups sour cream
1 cup chopped onion
Salt and pepper
Combine above ingredients and
place in a 4-quart crock pot. Cook
the potatoes on high until hot and
bubbly (approximately S hours).
This delicious potato recipe
came from my mother-in-law and
is a crowd pleaser at pollacks.
My husband Vernon and I,
along with our 18-month-old
daughter Malinda live on a dairy
farm in Manheim. We enjoy the
opportunity to live and work on a
farm. Malinda enjoys helping her
daddy feed the calves.
Renee Heisey
Manheim
ITALIAN RICOTTA
COOKIES
14 pound butter
2 cups sugar
3 eggs
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
15-ounces ricotta cheese
Melt and cool butter. Add sugar
and eggs, mix well. Sift together
dry ingredients and add to the but
ter mixture. Beat well and stir in
the ricotta. Drop by teaspoon onto
an ungreased cookie sheet Bake at
350 degrees for 10- minutes. Cool
on rack. Frost with your favorite
homemade or ready-made white
frosting. Dip in coconut or colored
sprinkles for a more festive look at
seasonal holidays.
This is a good recipe for young
sters to help with. These cookies
freeze well when stacked with wax
ed paper between the layers.
Christine Boltz
Lenhartsville
(Turn to Pag* B 18)