BS-L'ancaster Farming, Saturday, November 21, 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—MariIyn Reega, Dorothy, N.J., is looking for a
recipe for Dorothy’s Cornbread, which has sour milk and sour
cream ingredients. The recipe had appeared in the paper sev
eral years ago. Did anyone clip the recipe?
QUESTION Connie Miller, Oley, wants recipes using
soybeans.
QUESTION Linda Meyer, N.Y., wants more recipes for
cookie ingredients layered in a jar to give as gifts. Check the
“Home on the Range” page in the Nov. 28th issue for recipes.
For readers who have recipes, please send immediately to be
included in that issue.
QUESTION Stephanie Luckenbaugh, Abbottstown,
would like a recipe for Cream of Crab soup that tastes like the
kind they serve at Rutter’s Family Restaurant.
QUESTION Denise Fletcher, Trumansburg, N.Y., would
like a recipe for a sweet, spicy mustard that she thinks includes
dry mustard and eggs.
QUESTION —Randy Yerger, 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 best!” 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 —VioletCassner, Newburg, would like a recipe
for fruitcake made with grape jelly, orange juice, dates, and lots
of other fruits.
QUESTION—VioIet Cassner, Newburg, would like a recipe
for sausage made with beef, pack seasonings, and potatoes.
QUESTION vioietuassner, 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 howto 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 A South Jersey reader is looking for a recipe
for pumpkin cheesecake with a gingersnap crust, which had
been printed in “Good Housekeeping.”
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 —Lois Eby, Greencastle, would like a recipe for
hard pretzels.
QUESTION A Shippensburg reader would like a recipe
for corn crackles.
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 redpe 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?
Cook’s
Question
Comer
QUESTION J. Qramiccioni, Stockton, N.J., wants to
know where to purchase real Italian vinegar without preserva
tives. Her father brought some from Italy, hut 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.
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.
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 Deirdre from New York wants a recipe for cho
colate spice cake. Thanks to Donna Steele, Vintondale, who
sent in this recipe.
Spiced Devil’s Food
1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla
2 cups all-purpose flour
'A cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
!4 to 1 teaspoon ground nutmeg
'A to 'A teaspoon cloves
1 cup buttermilk
Mocha icing:
3% cups confectioners’ sugar
'A cup baking cocoa
6 tablespoons strong coffee
6 tablespoons butter, melted
1 teaspoon vanilla
Whole almonds, optional
In a mixing bowl, cream butter and sugar. Add eggs, one at a
time, beating well after each. Add vanilla. Sift together dry
ingredients and add alternately with buttermilk to creamed
mixture.
Pour into two greased and floured 9-inch cake pans. Bake at
350 degrees for 30-35 minutes or until cakes tests done. Cool.
Combine the first five icing ingredients until smooth. Frost one
cake layer, top with second layer and frost entire cake. Garnish
with almonds if desired. Yield; 12 servings.
ANSWER —Toni Levan, Galeton, wanted a good recipe for
garlic pickles. Thanks to Kathleen Brandt for sending her
recipe.
Slice picklesthin and put into jars. Put 1- tablespoon minced
garlic on top of each jar. Heat and pour over the pickles the
following:
2 cups vinegar
2 tablespoons salt
2 cups water
3 cups sugar
Cold pack for 5 minutes after they come to a hard boil. This
syrup makes 4 quarts.
For garlic dill pickles, add a large head of dill on top of each
jar before sealing.
ANSWER A reader wanted recipes for black bread and
for pumpernickel bread. Thanks to Paul Mogel, Shartlesville,
for sending a recipe.
1 tablespoon yeast
1 '/a cups warm water
1 cup high gluten flour
2 cups whole wheat flour
1 cup wheat bran
1 cup dark rye flour or pumpernickel
1 cup wheat germ
% cup rolled oats
1 cup warm water
M> cup blackstrap molasses
4 teaspoon salt
Va -1 cup additional whole wheat flour for kneading
Dissolve yeast in warm water in large bowl. Stir in the gluten
and the whole wheat flour and knead vigorously until you have
a rubbery ball of dough. Spread this ball of dough over the bot
tom of the bowl. Sprinkle the remaining ingredients, except the
additional flour whole wheat flour and rolled oats oyer the
dough. Mix the ingredients in until well distributed. A potato
masher may help with this. Mix the dough until it is the same
color and texture through out At this point, dump onto your
table and knead in additional whole wheat flour until the dough
is no longer sticky (which may never happen, as this is a sticky
dough). Knead about 5 minutes.
Let the dough rise in a warm place until doubled in bulk, at
least one hour.
Punch down and shape into two loaves. Roll them in rolled
oats, and place loaves side by side on a cookie sheet that has
been sprinkled with commeal. Let rise again for about 45
minutes.
Preheat oven to 350 degrees and bake for 45 minutes or
longer. (Turn to Page BO)
Garlic Pickles
Black Bread
Treasured
Classics
(Continued from Page B 2)
MACARONI AND CHEESE
CASSEROLE
4 cups uncooked elbow
macaroni
'A cup butter
'A cup flour
Salt and pepper to taste
S cups milk
4 cups cheddar cheese, shredded
Heat oven to 350 degrees. Cook
pasta according to directions;
drain. In large saucepan over
medium heat, melt butter. Blend
flour, salt and pepper; gradually
stir in milk. Cook, stirring con
stantly until sauce thickens and
mixture begins to boil. Add
cheese; stir until cheese is melted.
In 3-quart casserole, stir together
pasta and cheese sauce. Bake 30
minutes or until bubbly. Serves
8-10.
Royell Bashore
Lebanon Co. Li’l Dairy Miss
DRIED CORN
2 cups dried com
Water to partially cover
1 teaspoon salt
2 teaspoons brown sugar
'A cup cream
Soak dried com for one hour in
warm water. Cook com until it is
tender and most of the water is
absorbed. Add salt, sugar, and
cream. Bring to a boil. Serves 6 to
8.
Delphine Zimmerman
Newmanstown
BANANA SPLIT CAKE
2 cups graham cracker crumbs
1 cup butter
2 eggs
2 cups confectioners’ sugar
#2 can crushed pineapple,
drained
3 to 4 bananas
8-ounces whipped cream
topping
Crushed nuts
Maraschino cherries
Melt one stick butter and com
bine with crumbs. Pat into
12x13-inch pan to make crust.
Mix eggs, confectioners’ sugar,
and butter. Beat until fluffy.
Spread on top of crust Spread
drained pineapple on top of mix
ture. Slice bananas and put in rows
over pineapple. Spread whipped
cream over bananas. Top with
cherries and nuts. Refrigerate for
3-4 hours.
Phyllis Kuper
Woodstock, Ct
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