incaster Fanning, Saturday, November 14, 1998 88-I 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 answertoyourquestion, 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 —Randy Verger, Fredericksburg, is looking for recipes for old-fashioned cold smoked bologna and also for beef jerky. QUESTION Linda Fauth is looking for recipes for beef jerky marinade. QUESTION Terry Roup, Danville, wants a recipe for a cracked sugar cookie, a large flat cookie with cracks on top. QUESTION Beverly Strauss, Lincoln University, writes that a few years ago a recipe for sour cream lemon pie appeared in this paper. “It was the bestl” she writes. Unfortu nately she lost the recipe. If anyone clipped the recipe that may be the one she wants, please send it to this column to be reprinted. 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 —Violet Cassner, Newburg, would like a recipe for pickled heads of green cabbage in which the leaves are used to make stuffed cabbage. 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 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, Greencastle, 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 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 day. Cock’s Question Muffins On The (Continued from Page B 6) WHOLE WHEAT MUFFINS (Lo-Cal) % cup sifted all-purpose flour 1 cup whole wheat flour, unsifted 4 teaspoons baking powder 7j teaspoon salt 1 cup skim milk 10 Saccharin tablets 1 egg, beaten '/, cup melted shortening large bowl. Dissolve saccharin in milk. Add egg and shortening. Pour over dry ingredients and stir until batter is just mixed. Do not overbeat. Drop batter in greased muffin tins. Bake at 350 degrees for 35 minutes. Pauline Fisher Lancaster QUESTION Estella Fink would like a recipe to make chili beans. QUESTION—A reader from Finger Lakes, N.Y., would like a recipe to can together sliced onions and green bell peppers (not pickled). QUESTION Rose Diehl, Bloomsburg, wants recipes for turkey scrapple and turkey bologna. ANSWER —Nancy Kramer, Newmanstown, sent in numer ous recipes for gift giving, which had been requested by sever al readers. Nancy recommends the book “Home Made, Best Made,* published by Reader's Digest, the book is filled with recipes for gift items, from food items to homemade baby lotions, cough syrup, etc. Flavored Vinegars Several sprigs of herbs of your choice. Vinegar enough to fill bottle Lightly bruise herbs with a rolling pin. Pack herbs into hot sterilized jar or bottle. Bring vinegar to a boil and pour over herbs in bottles. Seal and place in sunny windowsill for two weeks to infuse flavors. Turn bottle daily. Strain into second set of sterilized bottles and discard herns. Add fresh sprig for decoration and seal. Store In cool place. Flavored vinegars are ready to use in two weeks and last up to one year. Refrigerate after opening. IVa cups nonfat dry milk powder IVa cups powdered non dairy creamer V/i cups firmly packed light brown sugar 3 A cup cocoa % cup plus 2 tablespoons instant coffee granules 1% cup mini marshmallows Combine first five ingredients and mix well. Add marshmal lows and toss lightly to combine. Yields 7 cups. To serve, spoon 3 tablespoons into one mug of boiling water. Stir well. Store in cool, dry place. Split Pea Soup Mix 16-ounces green split peas 16-ounces yellow split peas 16-ounces lentils 16-ounces pearl barley 12 ounces pasta alphabets Vi -ounce celery flakes Vi cup parsley flakes Combine ingredients. Makes 13 cups. Package 1 cup per gift bag. To prepare: Combine 1 quart chicken or ham broth, fat removed. Add Vi teaspoon black pepper, 1 onion, chopped, and 1 cup cubed ham or qhicken. Add 1 package pea mix. Bring to a boil. Reduce heat, cover and simmer 80 minutes. Serves 4. Taco Seasoning Mix '/* cup dried minced onion Vi cup chili powder 3 tablespoons salt 4 teaspoons corn starch 1 tablespoon dried minced garlic 1 tablespoon crushed red pepper flakes 2 teaspoons beef bouillon granules 1 % teaspoon oregano Mix well. Use 2 tablespoons per batch. To prepare: Brown one pound ground beef and 1 chopped onion. Add 2 tablespoons taco mix and 'A -V* cup water. Bring to a boil. Cook and stir 2 minutes. DIABETIC BLUEBERRY MUFFINS Lo-cal 2 cups flour '/♦ cup Sprinkle, Sweet or Twin 3 teaspoons baking powder Vi teaspoon salt 5 /« cup fresh or frozen unsweetened berries V« cup soft margarine 1 beaten egg 1 cup milk Mix flour, Sprinkle, Sweet or Twin, baking powder, salt, berries, and margarine. Add egg and milk. Bake at 425 degrees for 15 minutes. Makes 15 medium-sized muffins. Mocha Mix (Ton, to Pag. 8 , 9 ) Rise 2 cups all-purpose flour 1 tablespoon baking powder 'li teaspoon cinnamon 'h teaspoon salt 1 cup fresh berries or fruit, chopped if large 2 large eggs 6 tablespoons honey 'k cup milk '/* cup melted butter Preheat oven to 400 degrees. Spray muffin pans with non-stick spray. Sift together flour, baking powder, cinnamon, and salt into a large bowl. Mix fruit into the flour. In a smaller bowl, beat eggs until light and thick. Add honey, milk, and butter and beat until thoroughly mixed. Stir into the flour mixture just until incorpor ated. Spoon into prepared pan. Fill each cup two-thirds full. Bake for 20 minutes. Yields: 12 muffins. Pauline Fisher Lancaster BLUEBERRY BUTTERMILK MUFFINS 1 cup buttermilk ‘/i cup butter, melted 2 eggs, beaten 2 '/t cups all-purpose flour 1 cup sugar 2'A teaspoons baking powder '/« teaspoon salt l'/j cups fresh or dry-packed frozen blueberries In a small bowl, combine butter milk, butter, and eggs until well blended. In a large bowl, combine flour, sugar, baking powder, and salt. Make a well in the center. Add buttermilk mixture, stirring until flour mixture is just moistened. Fold in blueberries. Spoon batter jnto greased muffin cups, filling two-thirds full. Bake in preheated 400 degree oven for 20 minutes or until tops are golden and wooden pick inserted comes out clean. Remove from pan and serve warm or place on wire rack to cool. Laura Biauch Lebanon Co. Daiiy Maid BACON CHEESE MUFFINS 7 strips bacon 2 cups all-purpose flour 1 tablespoon granulated sugar 1 tablespoon baking powder 1 teaspoon salt '/< teaspoon black pepper 1 large egg 3 A cup milk 1 medium onion, finely minced '/« cup vegetable oil and bacon drippings combination 1 cup medium grated cheddar cheese Preheat oven to 400 degrees. Grease and lightly flour 12 muffin cups. Fry bacon until crisp, remove and drain on paper towel. Pour bacon drippings in a glass measur ing cup and set aside. In a large bowl, combine flour, sugar, baking powder, salt and pepper. Whisk together thoroughly. In a smaller bowl, whisk together milk and egg. Add the vegetable oil to bacon drippings to make ‘A cup and whisk into milk mixture. •Make a well in the middle of dry ingredients, pour in the liquids and stir until combined. Crumble bacon strips and stir into muffin batter along with onions and cheese. - Spoon batter into prepared muf fin pan, bake for 20 to 25 minutes or until golden brown. Cod 10 minutes in pan remove to wire rack. SUMMER MUFFINS B. Light Lebanon
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