88-Lancaster Farming, Saturday, July 18, 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 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 Michelle Mcßride, Northampton, wants
recipes to use mulberries, which grows on her farm.
QUESTION Margaret Greiff, Sidman, would like to know
what makes cream pies turn to liquid after the filling is put into
the pie. She uses 5 tablespoons corn starch and 4 eggs per pie,
but it is so liquidy it must be eaten with a spoon. Perhaps, rather
than try to doctor up her recipe, readers should send a recipe
that is the right consistency.
QUESTION Margaret Grieff, Sidman, wants a recipe to
pickle baby corn, which she believes is made from field corn
just as the ears start to form in the stalk. She’d also like a recipe
for Kosher dill pickles that stay crisp and do not turn the brine
cloudy.
QUESTION Mary Louise Starr, Mercersburg, is looking
for a recipe for frozen strawberry preserves.
QUESTION—Bob Snyder, Akron, Ohio, would like to know
how to freeze corn on the cob.
' QUESTION Betty Jakum, Littlestown, has a recipe for
watermelon pickles that requires slaked lime. Does anyone
know what it is and where to buy it? Is hydrated or pickling lime
the same thing?
QUESTION Dixie Fix would like to know where to buy an
electric iron to bake New Year’s cakes, which are thin Euro
pean waffles like cake. A regular waffle iron and a Belgian iron
make too thick a waffle.
QUESTION Leora Petet, Hollsopple, is looking for
recipes for pecan log and for cherry nut filling for homemade
candy.
QUESTION A reader's husband requests a recipe for a
chocolate pound cake.
QUESTION—A reader from Finger Lakes, N.Y., would like
a recipe to can together sliced onions and green bell peppers
(not pickled). Also, she has heard that hot peppers can be
stored in an unsealed jar on the counter covered with oil to use
as needed and then use the flavored oil afterwards. Can any
one verify that the hot peppers will not spoil?
QUESTION A New York reader v/ould like recipes to
make condiments (ketchup, mustard, relish, etc.) and sauces
such as steak, barbecue, and chili sauces.
QUESTION A reader would like to know how to make
your own baking powder, cake flour, etc.
QUESTION Cindy Barta, N. Jackson, Ohio, writes that
she made quince jelly last fall. It was her first attempt at making
jelly. Some of the jelly turned out fine and jelled nicely. But one
batch did not gel. She had read that quince has natural pectin
and did not use any pectin in the recipe, which did not call for
any. She would appreciate any help or recipe that will make this
type of jelly jel.
QUESTION A Snyder County reader would like a recipe
for white chocolate mousse cake.
QUESTION A faithful reader would like a recipe for a
sauce to make stir fry.
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 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?
Cook's
9
Question
Comer
QUESTION A reader is looking for recipes to use frozen
or home canned plums.
QUESTION—Betty Groff, Leola, would like a recipe for rai
sin sponge pie.
QUESTION A reader wants a recipe for the brezel.
QUESTION Rose Diehl, Bloomsburg, wants recipes for
turkey scrapple and turkey bologna.
ANSWER—Shirley Jean Ash, Bridgeport, W.V., wanted a
recipe for Southwestern Vegetable Soup that tastes like that
served at Shoney’s Restaurant. Thanks to Margaret Erkert,
Richboro, who subscribes to Gloria Pitzer’s Secret Recipes,
which specilizes in obtaining recipes from restaurants. She
suggests that Ash write to Gloria Pitzer's Secret Recipes, Box
237, Marysville, Ml 48040, and request the recipe.
ANSWER Some months ago a reader requested a a
recipe for cottage cheese soup served at the Red Fox Restaur
ant in Snowshow. Eventually someone wrote that no such
place existed in Pennsylvania, but Irene Greer writes that Red
Fox Restaurant does indeed exist at the Snowshoe Ski Resort
in Slatyfork, W.V, They do serve cottage cheese soup but do
not want to share their recipe. You can contact the owners,
Margaret Ann Smith-Ball and Brian Ball at (304) 572-1 ill.
ANSWER A reader’s husband remembered that his
mother made a yellow sheet cake covered with peanut butter
and iced with chocolate that tastes similar to a TastyKake Tan
dy Cake. Thanks to Ruth LaFollette, Bernville; Dale Smith of
Lancaster County Dairy Promotion; Beverly Pohlman, New
Oxford: Maxine Klingler, Selingsgove, and many others for
sending recipes.
4 eggs
2 cups sugar
2 tablespoon oil
1 teaspoon vanilla
2 cups flour
Dash salt
1 cup milk
1 cup peanut butter
8-ounces milk chocolate
1 tablespoon oil
Cream eggs, sugar, oil, and salt. Add flour alternately with
milk and vanilla. Beat well. Pour into two 9x13-inch greased
pans. Bake at 350 degrees for 30-45 minutes. While still hot,
spread peanut butter on top of cake. Refrigerate until cool.
Melt candy in double boiler or microwave with 1 tablespoon
oil. (You can substitute 11V4 -ounces milk chocolate chips and
1 tablespoon oil for candy bar). Spread chocolate over cake
and refrigerate. When cool, cut and serve.
ANSWER D. Witmer, Carlisle, is looking for a recipe for
chili used as a topping on hot dogs. Thanks to Beverly Pohl
man, New Oxford, for recipe.
Coney Island Sauce For Hot Dogs
'/«pound ground beef
6-ounce can tomato paste
IV4 cups water
Vi cup pickle relish
1 tablespoon instant minced onion
1 tablespoon Worcestershire sauce
1 tablespoon prepared yellow mustard
2-3 teaspoons chili powder
1 teaspoon sugar
Salt and pepper to taste
In skillet, cook the meat, crumble with fork and drain fat. Add
remaining ingredients and simmer for 30 minutes, stir occa
sionally. Makes approximately 2 cups. Spoon over cooked hot
dogs.
Thanks to L. Crone, Wellsville, for sending this recipe.
Greek Sauce For Hot Dogs
Brown in 2 tablespoons oil:
1 pound ground beef
1 onion, chopped fine
Add:
Salt to taste
Pepper to taste
'A teaspoon paprika
2 tablespoons chili powder or to taste
2 teaspoons tomato paste
1 cup water
Simmer until well done. For best results, steam buns and fry
hot dogs. Spread buns with mustard and chopped onions.
You Ask, You Answer
This column is for readers who have questions but
don’t know who to ask for answers.
“You Ask—You Answer is for non-cooking ques
tions. When a reader sends In a question, it will be
printed In the paper. Readers who know the answer are
asked to respond by mailing the answer, which will
then be printed In the paper.
Questions and Answers to this column should be
addressed to You Ask—You Answer, Lancaster Farm
ing, P.O. Box 609, Ephrata, PA 17522. Attention: Lou
Ann Good.
Do not send a self-addressed, stamped envelope for
Tandykakes
(Turn to Pago 824)
Blueberr
(Continued from Pag* B 2)
BLUEBERRY CAKE
1 cup shortening
VA cups sugar
2 teaspoons vanilla
4 eggs, separated
3 cups sifted flour plus 1 tables
poon flour
!'A teaspoon salt
2 easpoons baking powder
Vi cup milk
3 cups blueberries
'A cup sugar for beaten egg
whites
Cream together shortening and
VA cups sugar. Add egg yolks and
vanilla, beat until fluffy. Sift
together flour, bdking powder, and
salt. Add dry ingredients alternate
ly to creamed mixture with milk,
mixing well. Beat egg whites until
stiff, add 'A cup sugar gradually.
Fold into batter. Add blueberries
mixed with 1 tablespoon flour.
Pour into 9x13-inch greased cake
pan. Bake at 350 degrees about 55
minutes. When cool, sift powdered
sugar on top.
BLUEBERRY DESSERT
6-ounce package grape Jell-0
2 cups boiling water
Dissolve Jell-0 in boiling water
Add:
1 large can crushed pineapples
1 large can blueberry pie filling
Mix well. Cool until firmly
jelled. Mix together the following
and spread on top Jell-O:
8-ounces cream cheese,
softened
8-ounces sour cream
Spinkle pecan pieces on top.
Loretta Zimmerman
Manheim
Cooking
Tasting
Class
SPRINGFIELD (Delaware
Co.) Looking for some sum
mertime fun? Like to be adven
turesome when it comes to din
ing? “What’s New at the Grocery
Store” is an interactive cooking
and tasting class featuring foods
found in the supermarket that are
unique or new to the market. The
class will feature exotic melons,
edible flowers, milk and non-milk
beverages, new snacks, veggie
burgers, and a great pasta salad.
The class will be taught by Fran
AUoway, registered dietitian and
extension agent for Penn State Co
operative .Extension and held at
Delaware County Cooperative
Extension in Smedley Park in
Springfield on Wednesday, July
22 from 7-9 p.m. and repeated on
July 23 from 1-3 p.m.
Registration fee is $5. Send
check to DCCE, 20 Paper Mill
Rd., Smedley Park, Springfield,
PA 19064.
Participants should come hun
gry! Questions and directions:
(610) 690-2655. •
Anonymous