(BS-Uncaster Farming, Saturday, October 31, 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—VioIet Cassner, Newburg, would like a recipe
forfruitcake made with grape jelly, orange juice, dates, and lots
of other fruits.
QUESTION —Violet Cassner, Newburg, would like a recipe
for sausage made with beef, pack seasonings, and potatoes.
QUESTION—VioIet Cassner, Newburg, would like a recipe
for pickled heads of green cabbage in which the leaves are
used to make stuffed cabbage.
QUESTION Linda Smith, Walpole, N.H., writes that she
has a recipe for Special Bean Soup Mix for Gift Giving from Eli
zabeth Seibert, Fredericksburg, but she doesn’t have the
cooking directions. Could someone send the complete recipe,
please?
QUESTION Bernie Seeko, Hackettstown, N.J., would
like to know how to keep raisins, nuts, or berries from settling in
the bottom of cakes when baking. She’s tried coating them with
flour just before baking with no luck.
QUESTION Lynda Bell, Lincoln University, would like a
recipe for gingerbread with warm caramel sauce, which had
appeared in the “Dinah Shore Cookbook,” printed in the 19705.
QUESTION —A South Jersey reader is looking for a recipe
for pumpkin cheesecake with a gingersnap crust, which had
been printed in "Good Housekeeping.”
QUESTION Joyce Shoemaker, Mount Joy, would like
recipes for differentflavors of angel food cake such as raspber
ry, strawberry or orange.
QUESTION A reader from Ephrata writes that when she
cold packs string beans, she boils them for three hours. The
jars seal, but some get a white settlement at the bottom of the
jars and the liquid at the bottom looks cloudy. She asked what
causes this problem and are the beans safe to eat. Perhaps our
readers have an explanation; however, recent research shows
that beans should be pressured canned to eliminate all bacter
ial and the risk of food poisoning.
QUESTION Deirdre from New York wants a recipe for
chocolate spice cake.
QUESTION Helen Hertzler, Morgantown, wants a recipe
for pizza crust in which the dry ingredients can be mixed and
stored until ready to use and then warm water added, which is
similar to store-bought packs of pizza crust mix.
QUESTION A reader wants recipes for black bread and
for pumpernickel bread.
QUESTION Lois Eby, Greencastie, would like a recipe for
hard pretzels.
QUESTION A Shippensburg reader would like a recipe
for corn crackles.
QUESTION Toni Levan, Galeton, would like a good
recipe for garlic pickles.
QUESTION Betty Lou Gambler, Concord, writes that her
mother purchased a pickle compound at the former People's
Drug Store during the 1940 s and 19505. There were four pack
ages in one recipe and contained rock salt, saccharine, dove
oil, and an acid of some kind that was mixed into 1 gallon of cold
vinegar and poured over pickles. The pickles were ready to eat
within several days and tasted delidous. She has tried many
stores and has not been able to locate the pickling compound.
Can any one help her?
QUESTION J. Gramiccioni, Stockton, N.J., wants to
know where to purchase real Italian vinegar without preserva
tives. Her father brought some from Italy, but she can't find it
over here. Does anyone know how it can be made or
purchased?
QUESTION Estella Fink would like a recipe to make chili
beans.
Cook’s
Sweet Potatoes
(Continued from Pago B 6)
SWEET POTATO
APPLE BAKE
3 medium sweet potatoes,
cooked, peeled, sliced
2 large unpeelcd apples, thinly
sliced
'A cup golden raisins
'U cup chopped toasted almonds
2 tablespoons butter, melted
'A cup packed brown sugar
'A cup quick-cooking oats
2 teaspoons grated lemon peel
In a large bowl, combine sweet
potatoes, apples, raisins, and
almonds. Spoon into a shallow
I'A -quart baking dish. In a small
bowl, combine butter, brown
sugar, oats, and lemon peel;
sprinkle over sweet potato mix
ture. Bake, uncovered, at 350
degrees for 35 minutes or until
apples are tender. Yield: 6
servings.
Ivamac Law
East Waterford
QUESTION A reader from Orange County, N.Y. would
like a recipe for Half Sour Pickles, she believes the cucumbers
are soaked in brine overnight and can be eaten the following
QUESTION —A reader from Finger Lakes, N.Y., would like
a recipe to can together sliced onions and green bell peppers
(not pickled).
QUESTION A Snyder County reader would like a recipe
for white chocolate mousse cake.
QUESTION Rose Diehl, Bloomsburg, wants recipes for
turkey scrapple and turkey bologna.
ANSWER Dolly Getz, Manheim, wanted a recipe for
Friendship Brownies with the ingredients layered in a quart jar
to be given as gifts. She also wanted other recipes prepared
like this for cookies, muffins, etc. Thanks to a reader from New
York for sending two recipes.
Put contents in jar in this order:
1 cup plus 2 tablespoons flour
Vi teaspoon salt
Vi teaspoon baking powder
'h cup cocoa
% cup granulated sugar
% cup brown sugar
Vi cup nuts or chocolate chips
Vi cup candy of your choice
Print directions on the card; Empty contents of jar in bowl.
Add three whole eggs, 1 teaspoon vanilla, % cups oil. Mix well.
Pour into greased baking pan. Bake at 350 degrees for 32-37
minutes for a 7xll -inch pan; 27-32 minutes for a 9x9-inch pan.
When baked, let cool. Cut into 2-inch squares.
Original Sand-Art Bars
Layer contents in jar in this order
1 cup flour
% teaspoon salt
% cup brown sugar
Vi cup cocoa
Vi cup coconut
Vi cup chopped nuts
'k cup chocolate chips
Dump contents of jar into bowl. Add 3 eggs, 1 teaspoon van
illa, % cup oil. Mix well. Bake at 350 degrees for 30-35 minutes
in 7xll-inch or 9x9-inch pan.
Here’s another recipe from Anna Joyce Martin, East Earl,
Jar Cookie Recipe
Layer in jar:
% cup flour
Vi cup brown sugar, packed
'A cup granulated sugar
'A teaspoon salt
'A teaspoon baking soda
1 cup oatmeal
1 cup rice crispy cereal
Chocolate chips or coconut (optional)
Directions to print on card; Mix the jar ingredients with the
following;
6 tablespoon margarine
1 egg
1 teaspoon vanilla
Chill. Bake at 350 degrees until lightly browned.
MASHED
SWEET POTATOES
Peel boiled sweet potatoes and
mash with electric mixer. Add 1
cup warm milk and '/» -pound but
ter for every four cups mashed
potatoes.
YAM BRAN BREAD
'h cup butter
% cup sugar
2 egg whites
I'A cups flour
% cup oat bran
3 tablespoons sour skim milk
I'A teaspoons baking powder
1 teaspoon baking soda
Va teaspoon cinnamon
'A teaspoon pumpkin pie spice
1 teaspoon vanilla
2 medium yams, baked, peeled,
mashed
Combine butter, sugar, and egg
whites. Add remaining ingredients
until moistened. Place in muffin
tins or a greased and floured loaf
pan. Bake at 350 degrees until
toothpic inserted comes out clean.
Yield: 1 loaf or 12 mufGns.
Sand Art Bars
(Turn to Pago BIS)
. YAM PRALINES
2 cups sugar
J /« cup evaporated milk
'A cup mashed yams
'h teaspoon vanilla
'/«cup butter
1 cup pecans
Combine, sugar, milk, butter,
and yams in heavy saucepan. Cook
to a firm ball stage. Remove from
heat. Add pecans and vanilla, and
beat until it holds shape. Drop by
teaspoons onto wax paper. Makes
about 25-30 pieces.
PRUETT’S SWEET POTATO
CASSEROLE
29-ounce can sweet potatoes,
drained, mashed
l h cup butter, melted
1 teaspoon vanilla
1 cup sugar
2 eggs
1 tablespoon cinnamon
‘A cup coconut
1 cup mini marshmallows
'A cup chopped pecans
Mix sweet potatoes, butter, van
illa, sugar, eggs, and cinnamon
thoroughly. Fold in coconut,
marshmallows, and pecans. Trans
fer to deep casserole dish. Bake at
350 degrees for 20 minutes.
Remove and top with the
following.
Topping;
'k cup brown sugar
3 tablespoons melted butter
Mini marshmallows to cover top
of casserole
‘A cup shredded coconut
'/* cup chopped pecans
Sprinkle brown sugar and butter
over top. Cover with mini
marshmallows, coconut, and nuts.
Return to oven until lightly
browned.
Talk about good—this is out
standing. Love it, love it!
SWEET POTATO AND
CHOCOLATE NUT
SWIRL CAKE
4 ounces semi-sweet chocolate,
melted
1 teaspoon vanilla
3 cups all-purpose flour
I'A cups granulated sugar
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
‘A teaspoon ground ginger
'/* teaspoon ground cloves
'A teaspoon ground nutmeg
2 cups cooked mashed sweet
potatoes
I'A cups vegetable oil
4 large eggs
1 cup chopped pecans or
walnuts
Preheat oven to 350 degrees.
Butter and lightly flour a tube pan
and set aside.
In a medium bowl over a hot
bowl of water, melt chocolate mix
ed with vanilla.
Sift together flour, sugar, baking
powder, and baking soda, cinna
mon, gii ger, cloves, and nutmeg;
set aside.
In a large bowl, beat together the
sweet potatoes, oil, and eggs.
Slowly add diy ingredients to
sweet potato mixture until well
mixed. Stir in the nuts. Pour one
third of batter into the chocolate
and mix to incorporate chocolate.
Pour half the remaining batter
into prepared tube pan. Pour cho
colate batter over the first layer and
pour remaining batter into pan.
Using a knife, swirl it through the
batter. Bake for 60 to 70 minutes of
until tester comes out clean. Cool
in pan for 10 minutes and then
remove and cool on wire rack.
Yields: 12 to 16 servings.
B. Light
Lebanon
B. Light
Lebanon