If you are looking for a recipe but can’t find it, send
your recipe request to Lou Ann Good, Cook's Question
Comer, in care of Lancaster Farming, P.O. Box 609, Eph
rata, PA 17522. There’s no need to send an SASE. If we re
ceive an answer to your question, we will publish it as
soon as possible. Sometimes we receive numerous
answers to the same request, but cannot print each one.
Answers to recipe requests should be sent to the same
address.
QUESTION —A reader would like a recipe for canning hot
peppers in oil but without a tomato or catsup base.
QUESTION N.E.K. wants a recipe for a cake icing (not
the cooked kind) that isn't so sweet, like that sold at Sam's
Club.
QUESTION Mary Lockard would like a recipe for rice
cereal candy that includes Karo and peanut butter.
QUESTION Karen Kinnane, Shartlesville, writes that
rhubarb is taking over one end of her garden and she doesn’t
want any of the rhubarb to be wasted. Anyone have some
good recipes for rhubarb jelly, jam or butter.
QUESTION Joan Miller, Intercourse, wants to know if
the cream puff recipe that includes a cream or pudding filling
is the same recipe used to make fancy puff sandwiches. If not,
does anyone have a recipe for the puff sandwiches?
QUESTION R. Himmelberger, Fleetwood, wants to
know where to buy Dijon dry salad mix used to make honey
mustard pretzels.
QUESTION —A. Zimmerman, Denver, wrote that she had
a recipe for pie that combined rhubarb with sour cherries, but
can't find it. Anyone able to help?
QUESTION—Cindy Pudliner, New Holland, would like the
recipe for the biscuit sold at the restaurant called Joey's,
which was located beside the Comfort Inn in New Holland.
She used to order the Sausage and biscuits for breakfast. The
biscuit made a light, fluffy cake biscuit.
QUESTION Debbie Reynolds, Wrightsville, wants to
know if anyone has a recipe for pumpkin butter similar to that
mace at Kitchen Kettle.
QUESTION A.W. Good, East Earl, would like to know
where to buy Kosher Jel. A previous source is no longer avail
able because the plant burned down.
QUESTION D. Shultz, Halifax, would like a recipe for a
caramel custard pie.
QUESTION Barb Gaugher, Mansfield, wanted a recipe
for Kosher barrel pickles like those sold at deli counters.
QUESTION Brenda Houser, Middletown, would like a
recipe to make cookies that taste like the ones served at
Shady Maple Smorgasboard. The varieties that she likes are
Chocolate Chip T ruffle, which has a chocolate batter with cho
colate chips in it and a soft chocolate center, and Peanut But
ter Truffle, which has a peanut butter batter with chopped nuts
and a soft peanut butter filling.
QUESTION Marilyn DeMeyer, Hilton, N.Y., would like
recipes for salt rising bread.
QUESTION Shirley Ream, Criston, Ohio, would like a
recipe on how to can ring bologna either by waterbath or pres
sure cooker or both.
QUESTION—Pam Bange, Hanover, would like recipesfor
using shitake mushrooms and portabella mushrooms.
QUESTION G. Minkle, Wayne, would like a recipe for
hot pepper cabbage relish, which she had clipped from this
column several years ago.
QUESTION K. 8., York Springs, would like a recipe to
make rotisserie chicken that tastes like that made by Rutters'
Mini Market.
QUESTION— Carrie Sponseller, Gettysburg, would like a
recipe for Snow Flake Cookie mix in a jar. It includes white
chocolate chips and macadamia nuts that are layered in a
quart jar.
QUESTION Lynn Rossi, Lititz, would like a recipe for
marinated mushrooms, which are made without cooking oil
and sold by S. Clyde Weaver, East Petersburg.
Cook’s
Question
Comer
QUESTION Several years iL fluuna tJipjiettat
recipe from this section for maple syrup pork chops. Her fami
ly loves the recipe, but she lost it Anyone else dip the redpe?
Send it in so we can reprint it.
QUESTION Linda Garber, New Ringgold, is looking for
redpes for vegetable cream cheese to spread on bagels.
QUESTION Barb Fox wants to know how to make
blueberry pig.
QUESTION Mrs. Dale Burkhart, Narvon, misplaced a
redpe for a seasoning mixture to rub into beef roast before
roasting. She recalls that some of the ingredients included
instant coffee granules, beef bouillon, salt and pepper.
ANSWER LaVonne Bender, Meyersdale, wanted a
redpe for cream-filled doughnuts. Thanks to Barbara Hoover,
New Holland, for sending a recipe.
Filled Doughnuts
2 cups milk, lukewarm
'/» cup sugar
7 cups flour
Vt cup warm water
Vi cup shortening
2 eggs
2 packages yeast
2 teaspoons salt
Dissolve yeast in warm water. Mix together sugar, salt,
shortening, and eggs; add to dissolved yeast mixture. Add
flour and milk. Mix together and knead well. Place in a
greased bowl. Cover with a thin doth and let rise In warm
place for two hours until mixture is almost double in size.
Punch down and let rise one hour.
On lightly floured board, roll dough % -inch thick. Cut with
doughnut cutter (since these are filled doughnuts, remove the
center of the doughnut cutter). Let rise another V/» hours.
Drop into hot fat 365 degrees and fry each side until golden
brown. Drain on absorbent paper. When cool, fill with dough
nut creme filling below.
Doughnut creme filling; Beat one egg white until stiff. Add
'/a cup shortening, and 1 tablespoon confectioners’sugar. Mix
together. Add 4 tablespoons milk, 1 tablespoon flour, 2 teas
poons vanilla, 3% cups confectioners' sugar. Beat well. Cut a
hole in doughnut and fill. When filled, coat doughnuts with
confectioners’ sugar.
ANSWER For Carol Dehoff, who wanted a chow chow
recipe, here is one from Barbara J. Hoover, New Holland.
Mother’s Chow Chow
2 quart green beans
2 quarts yellow beans
6 quarts sliced carrots
3 quarts pickles, drained
2 quarts small onions
4 quarts red, yellow, and green peppers
2 quarts cauliflower
2 quarts com
4 quarts small green tomatoes
2 quarts celery
2 quarts lima beans
Cut vegetables into bite-sized pieces. Cook each sepa
rately in salted water until tender, just parboiling the peppers,
tomatoes, and cauliflower. Drain all the vegetables, except
celery.
Syrup;
10 cups water or celery juice
10 cups apple vinegar
16 cups sugar
3 cups prepared mustard
Mix together sugar and mustard. Gradually add water and
vinegar. Mix vegetables in large pan. Pour syrup over mixture;
mix well. Heat to boiling; seal in sterilized jars. Place pint jars
in boiling water canner for 5 minutes; quarts for 10 minutes.
Here is another one sent in by Pat Elligson, Millers, Md. Pat
writes that this recipe dates back to the 19305.
Chow Chow
% peck green tomatoes
% peck string beans
3 cups shelled limas
3 cups com
5 green peppers
1 quart onions
1 large head cauliflower
2 cups sugar
Yt cup salt
2 tablespoons celery seed
2 tablespoons mustard seed
Yt pound ground mustard
1 tablespoon tumeric powder
Cut string beans in pieces; break cauliflower into flowerets;
add lima beans and corn and cook about 25 minutes. Chop
onion, peppers, and tomatoes. .
Heat the vinegar until hot, then add sugar, salt, and spices,
which have been mixed together.
Drain with water from the cooked vegetables and add to the
hot vinegar. Add the chopped vegetables and cook about 25
minutes, stirring very often. Pour into sterilized jars and seal.
Place pint jars in boiling water cannerfor 5 minutes; quarts for
10 minutes. An adaption has been made to confer to recom
mended canning methods.
(Turn to P«fle B 9)
ecipes
(Continued from Pago B 7)
CHEDDAR CHOWDER
2 cups diced potatoes
‘A cup finely chopped carrots
‘A cup finely chopped celery
'/»cup finely chopped onion
1 teaspoon salt
'A teaspoon pepper
2 cups boiling water
'A cup butter
'A cup flour
2 cups milk
2 cups shredded sharp cheddar
cheese
Boil water in a Dutch oven and
add the prepared vegetables, salt,
and pepper. Cover and simmmer
10 minutes. Do not drain.
In a separate pan, melt the but
ter. Whisk the flour into the milk
until smooth, then add to butter.
Stir over medium heat until thick
and bubbly, then add cheese. Con
tinue stirring until the cheese has
melted.
To the vegetables, add only one
of the following meat variations:
8 slices crisply cooked bacon,
crumbled
1 cup cooked ham, finely
chopped
1 cup loose sausage, cooked and
drained
'/] pound hotdogs, cooked and
chopped
Add the cheese sauce to the
vegtetable/meat mixture. Heat
thoroughly, but do not boil. Serves
6-8.
This hearty chowded is a favo
rite with our family. A multiple
batch is always model Friends
who try if insist on taking a copy of
the recipe home with them.
I grew up on a dairy farm with
registered Holsteins, was active in
4-Hfor 10 years, and (many years
ago) served as dairy princess for
Harfordyßaltimore County, Md.
My husband Clay and 1 live on a
10-acre farMette. We have a fiw
laying hens and purchase a few
lots of feeder pigs yearly to raise
and sell to friends and family. We
also havef a large garden riich
year.
Clay is self-employed as a
blacksmith, creating custom-made
architectural ironwork, hardware,
railings but no horsehoes! His
business is located in our home. I
assist him with the office work and
bookkeeping.
We are blessed with four child
ren Corime Joy, 8, twins Holly
Grace and Tara'Faith, 5‘A, and
Logan Henry, 2. We have been
homeschooling for three years.
We are extremely thankful we
can raise our family in a rural set
ting and have the chance to share
much of our day with each other.
When I have free time (not often!),
I enjoy sewing/smocking special
occasion ouffits for my kids, photo
graphy, and genealogical re
search.
Joanna Garber Miller
Jarrettsviile, MD
BREAKFAST OMELET
SANDWICHES
16-slices bread, buttered
8 slices American cheese
1 pound shaved bam
6 eggs
3 cups milk
'A teaspoon dry mustard
V: teaspoon salt
Make eight sandwiches using
ham and cheese. Put in greased
9x13-inch pan. Mix eggs, milk,
mustard, and salt and pour over
sandwiches. Refrigerate over
night. Bake at 350 degrees for one
hour. Makes 8 servings.
For a delicious breakfast, we
like to put this in the oven before
we go out to milk the cows.
Mary M. Martin
New Holland
(Turn to Pag* B 16)
U