Cook’s Question
(Continued from Page B 8)
5 cups tomatoes, peeled, diced
Add 5 cups sugar
Cook together for 15 minutes in heavy saucepan. Stir now
and then. Add 1 large box strawberry Jell-O. Stir until dissol
ved. Pour into hot jars. Set in refrigerator overnight Then seal.
ANSWER Here’s a pizza sauce recipe from Anna Joyce
Martin, East Earl.
3 quarts tomato juice
2 cups chopped onion
2 tablespoons oil
1 cup brown sugar
1 teaspoon salt
V* teaspoon black pepper
1 teaspoon garlic salt
1 teaspoon oregano
1 teaspoon chili
y 2 cup or more Clear Jell mixed with a little water to make a
paste
Brown onions in oil and add the remaining ingredients. Bring
to a boil and simmer 20 minutes. Thicken with Clear Jell. Put in
jar and seal.
ANSWER Louise Newton, Cochranville, wanted a recipe
to make funnel cakes. Thanks to Debra Allgyer, Womelsdorf,
for sending a recipe.
Funnel Cakes or Plowlines
1 egg
% cup milk
VA cup flour
1 tablespoon and 1 teaspoon sugar
% teaspoon salt
% teaspoon baking powder
Heat oil in electric frying pan set at 375 degrees. Beat egg;
add milk and sugar. Sift flour, salt, and baking powder; add to
egg mixture. Beat batter until smooth. Fill funnel with the mix
ture and guide the amount coming out of the funnel with your
forefinger. Move the funnel around to make an interesting
design in the oil. Fry until golden brown; turn and remove from
oil. Dust with powdered sugar. Eat while warm.
era'll
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ANSWER Marie White wanted recipes for whoopie pies
in different flavors. Thanks to Mrs. Seibert, Fredericksburg;
Mrs. Ray Groff, Ephrata; Delphine Zimmerman, Newman
stown; Debra Allgyer, Womelsdorf; and others for sending
recipes.
Peanut Butter Whoopie Pies
2 cups brown sugar
'h cup butter, softened
V 3 cup peanut butter
2 eggs
2 teaspoons baking soda
3 tablespoons boiling water
27a cups flour
1 teaspoon baking powder
Filling:
3 cups confectioners' sugar
Va cup creamy peanut butter
V* cup milk
1 tablespoon hot water
Dissolve soda in hot water. Cream brown sugar, peanut but
ter, and eggs. Add remaining ingredients and beat well. Drop
on lightly greased cookie sheet. Bake at 350 degrees for 10
minutes. Beat the filling ingredients together until fluffy and
spread between two cookies, sandwich style.
Oatmeal Whoopie Pies
2 cups brown sugar
% cup butter
2 eggs
V 2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
3 tablespoons boiling water
1 teaspoon baking soda
2Vi cups flour
2 cups oatmeal
Cream together sugar and shortening. Add eggs, salt, cin
namon, and baking powder. Add soda dissolved in hot water.
Gradually add flour and oatmeal. Bake on greased cookie
sheets at 350 degrees for 8-10 minutes until browned.
Filling:
1 egg white (beaten)
2 tablespoons milk
1 teaspoon vanilla
1 cup confectioners’ sugar
Mix all ingredients then add one more cup confectioners'
sugar and % cup shortening.
Molasses Whoopie Pies
V/t cup oil
2 cups sugar
Va cup black molasses
4 cups flour
2 eggs
4 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon salt
Mix and roll into balls. Press into sugar. Bake at 375
degrees. Cool.
Filling;
Cook until thick:
'/a cup milk
2Va tablespoons flour
Cool. Beat in;
Va cup shortening (half butter)
Va cup sugar
1 teaspoon vanilla
3 tablespoons marshmallow cream
Mix well. Spread between two cookies.
Mrs. C. Seibert
Fredericksburg
Pumpkin Whoopie Pies
2 cups pumpkin
2 egg yolks
2 cups brown sugar
1 cup vegetable oil
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
3 cups flour
Bake at 350 degrees for 8-10 minutes.
Filling;
2 egg whites
2 teaspoons vanilla
4 tablespoons flour
2 tablespoons milk
1% cups vegetable shortening
1 pound confectioners' sugar
Beat egg whites until stiff. Add vanilla, flour, and milk. Beat
well and add shortening and sugar. The moreyou beat, thefluf
fier it gets
Delphine Zimmerman
Oelphine Zimmerman
Newmanstown
(Turn to Page B 18)
Lancaster Farming, Saturday, September 19, 1998-817
Debra Allgyer
Wolmesdorf
Rub legs all over with olive oil.
Season on both sides with about 2
teaspoons of salt, about 1 teaspoon
fresh pepper, and the paprika. In a
large roasting pan, arrange legs,
leaving 'k inch of space around
each. Drizzle with 2 teaspoons
lemon juice. Place pan on op rack
and roast 30 minutes (20 minutes if
legs are small).
Stir the garlic into the oil in the
pan. Roast an additional 10
minutes or until legs are tender and
the garlic is beginning to brown
(do not let garlic bum remove
with slotted spoon if it's getting
too dark, reserve). Remove pan
from oven. Place rice on warm
serving platter, arranging a thicker
portion around edge.
Transfer legs to platter. Leave
garlic and juices in pan (if garlic
was removed, add it back in pan).
Add remaining 3 tablespoons
lemon juice to pan and, with
wooden spoon, scrape up all the
little brown bits that have stuck to
the bottom of the pan. Taste the
drippings and, if you like, season
with salt and pepper.
Using fattier legs may require
the addition of more lemon juice or
olive oil for additional flavor. Pour
drippings over the roasted legs.
Sprinkle legs with fresh dill. Serve
immediately.
3 cups all-purpose flour
‘A cup sugar
1 cup butter, softened
'A teaspoon salt
Filling:
4 eggs
I'A cups light or dark com syrup
l‘A cups sugar
3 tablespoons butter, melted
I'A teaspoons vanilla extract
2'A cups chopped pecans
2 cups (one 12-ounce package)
semi-sweet chocolate morsels
Crust;
In a large mixing bowl, blend
together flour, sugar, butter, and
salt until mixture resembles coarse
crumbs. Press firmly and evenly in
to a greased 15-inch by 10-inch by
1-inch baking pan.
Bake at 350 degrees for 20
minutes.
Filling: While crust is baking, in
another bowl, combine first Gve
ingredients. Stir in pecans and cho
colate morsels. Spread evenly over
hot crust. Bake at 350 degrees for
25 minutes or until set.
Cool on a wire rack. Cut into
squares and serve. Makes about 4
dozen.
Festival
Features
(Continued from Page B 4)
ROASTED CHICKEN
LEGS WITH GOLD
4 large chicken legs (approxi
mately 2'A pounds)
2 tablespoon extra virgin olive
oil
Coarse (kosher) salt
Freshly ground pepper
'A teaspoon sweet paprika
5 tablespoons fresh lemon juice,
divided
8 large garlic cloves, sliced thin
ly lengthwise
2 tablespoons chopped fresh dill
6 cups cooked rice
Preheat oven to 400 degrees
with rack placed near top of oven.
Wash and dry legs. If desired,
trim some of the fat but not all.
Charlene Ziegler
Fredericksburg
CHOCOLATE CHIP
PECAN SQUARES
Crust:
Robin Norton
Bethel
(Turn to Page B 21)