BB4.ancaster Farming, Saturday, December 19, 1998
If you are looking for a recipe but cant 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 Janet Huber, Williamstown, wants a recipe
for chocolate banana cookies.
QUESTION A long time reader from Ticonderoga, N.Y.,
would like recipes that use northern-hardy kiwi, which is small
and grapesized with a smooth skin, it grows on clusters of
vines.
QUESTION Ruth Shod, Mt. Aetna, writes that her hus
band’s grandmother made pot pie from a raised dough that
was cut in squares. Ruth has tried many pot pie recipes, but is
unable to find one that tastes like the grandmother’s. Can any
one help her?
QUESTION Fern Gerth, Reading, would like a recipe for
lemon curd.
QUESTION Stephanie Luckenbaugh,
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 Terry Roup, Danville, wants a recipe for a
cracked sugar cookie, a large flat cookie with cracks on top.
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 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 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 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 delicious. 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.
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 a recipe for
pork scrapple.
Cook’s
Question
ANSWER Estella Fink wanted a recipe to make chili
beans. Thanks to Kathleen Re'rff, Stevens, for sending a
recipe.
Chili Beans
3 cups dried kidney beans
1 large onion, chopped
3 cloves garlic, crushed
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons dried oregano leaves
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons cocoa (this takes the bitter taste out of chili)
2 large tomatoes OR 16-ounce can undrained tomatoes
Shredded Cheddar cheese (optional)
1 pound cooked ground beef (optional)
Soak kidney beans overnight. Drain water, rinse beans wejl,
and add enough water to fully cover beans. Bring to a boil,
reduce heat and simmer for two hours until soft
Drain, rinse, and add enough fresh water to cover beans.
Add remaining ingredients (except cheese) and simmer sever
al hours or all day.
Before serving, add shredded cheese and stir until melted.
Good served with combread.
ANSWER —Marilyn Reega, Dorothy, N.J., wanted a recipe
for Dorothy’s Cornbread. Thanks to Rebecca Stoltzfus for and
to Barb Singleton, Landisburg, for sending the same recipe.
Barb writes that this is the best com bread and she makes it
often.
Dorothy’s Cornbread
y« cup sugar
Vi cup softened butter
2 eggs, beaten
'A cup sour cream
'k cup sour milk
% cup corn meal
I’/« cups flour
'A teaspoon salt
Vi teaspoon baking soda
Vi teaspoon baking powder
Grease BxB-inch pan. Cream butter and sugarwell. Add milk
and sour cream; mix well. Combine dry ingredients and add to
creamed mixture. Bake at 350 degrees.
ANSWER Laurie Millus, Poughquag, N.Y., wanted a
recipe for pumpkin butter. Thanks to Nancy Kramer, Newman
stown, for sending a recipe.
Pumpkin Butter
3Vi cups cooked, mashed pumpkin
1 tablespoon pumpkin pie spice
1 box Sure Jell
Mix together in large pot and bring to a boil. Add 4Va cups
granulated sugar.
Mix and bring to a full rolling boil. Boil one minute, stirring
constantly. Pour into sterilized jars to Vi -inch of top. Put on
screw band and process in boiling water bath 5 minutes.
ANSWER A reader wanted to know how to can spagetti
and meatballs, chili, ham with green beans and potatoes, veg
etable beef soup and other favorite dishes so she will have food
to serve instantly. Thanks to Nancy Kramer, Newmanstown,
for sending recipes.
Chili To Can
4 pounds ground beef
4 teaspoons salt
2 cups onion, chopped
6 tablespoons chili powder
2 garlic cloves, chopped
2 teaspoons paprika
2 quarts tomatoes
1 teaspoon black pepper
Brown ground beef, onion, and garlic; drain excess fat. Add
remaining ingredients. Cook 15 minutes. Fill jars to within one
inch of top. Screw on two-piece lid. Yields 6 pints.
Process pints 75 minutes at 10 pounds pressure.
To use: Heat on medium heat. Add one can kidney beans to
one pint chili.
Meat Balls In Tomato Sauce To Can
3 pounds ground beef
3 A pound ground pork
IV2 cups uncooked oatmeal
3 beaten eggs
2 teaspoons salt
3 tablespoons chopped onion
1 cup cold water
2 quarts tomato juice
'/* teaspoon black pepper
1 tablespoon butter
'A teaspoon salt
Mix all ingredients except tomato juice, pepper, butter, and
salt. Mold into balls. Bring tomato juice to boil. Add pepper, salt,
and butter. Drop meatballs into boiling tomato juice. Let come
to a full boil again. Pack loosely into jars to within one-inch of
top. Fill jars two-thirds full of tomato juice. Futon cap and screw
firmly.
Yields 8 pints. Process pints for 75 minutes at 10 pounds
pressure.
(Turn to Pago B 9)
Favorites
(Continued from Page B 2)
CREAMY MOCHA
CAPPUCCINO
4 cups boiling water
14-ounce can creamy chocolate
sweetened condensed milk
3 tablespoons instant coffee
Mix all ingredients in 2-quart
heat-proof pitcher. Pour into
mugs; garnish with whipped cream
and a sprinkling of ground cinna
mon. Serve immediately.
ABBY’S PECAN
(OR WALNUT) PEE
1 cup white com syrup
1 cup dark brown sugar
‘A teaspoon salt
'A cup melted butter
1 teaspoon vanilla
3 whole eggs
1 heaping cup pecans or walnuts
Mix syrup, sugar, salt, butter,
and vanilla. Add slightly beaten
eggs. Pour into 9-inch unbaked pic
shell. Sprinkle pecans over filling.
Bake at 350 .degrees for approxi
mately 45 minutes.
Top with a bit of whipped cream
or ice cream, but is also very good
plain.
Louise Graybeal
Rcnick, W.V.
NECIA’S FRUIT CAKE
'A pound red cherries
Va pound pineapple
'/«pound citron
1 package figs
1 package dates
l A pound mixed fruit
1 box currants
1 box raisins
1 package shelled English
walnuts
1 package shelled black walnuts
1 package shelled pecans
1 cup mincemeat
Batter:
1 pound butter and shortening
2 cups sugar
6 eggs
1 cup fruit juice
2 teaspoons baking soda
2 cups flour
1 teaspoon clove
1 teaspoon cinnamon
1 teaspoon nutmeg
.1 teaspoon vanilla
Cream butter and sugar, add
eggs and beat; add juice. Mix bak
ing soda with a little hot water and
add to mixture. Add flour and mix
well. Add cloves, cinnamon, nut
meg, and vanilla. Add minced
meat Cut all fruit in small pieces
and flour.
Add fruit to batter, a small
amount at a time, and mix well.
Batter will be stiff when all fruit is
added.
Grease and flour cake pan,
grease and flour large piece of
brown paper, tear off large piece of
aluminum foil.
Pour batter in cake pan. Place
brown paper over cake a tie down
with card; place aluminum foil
over brown paper and tie down.
Put one quart of hot water into
pressure cooker, do not let water
touch rack. Place cake oh rack and
cook at 10 pounds pressure for one
hour and 15 minutes. When pres
sure is down, remove cake from
cooker, let cool and remove from
cake pan.
This recipe was given to my sis
ter 36 years ago when she was in
the hospital for her son’s birth. I
suppose that she was lying there
worrying that she hadn’t baked her
Christmas fruit cake. Her room
mate gave her this recipe, saying
she had actually made the cake on
the day before Christmas. Remove
the cake from cooker on Christmas
and serve it for dinner. It is always
moist and never too brown.
Louise Graybcal
Renick, W.V.