88-Lancaster Farming, Saturday, December 4, 1999
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, Eph
rata, PA 17522. There’s no need to send an BASE. 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. You may also e-mail questions and answers to
lgood.ephdlnpnews.com
QUESTION Marilyn Baumert, Herndon, wants a recipe
for egg nog that tastes similar to that made by Turkey Hill,
Farmland, or Swiss Miss.
QUESTION Nancy Melinain, Dunstable, Mass., wants
the recipe for pumpkin fudge that tastes like that sold at Green
Dragon.
QUESTION Lorraine Snook, Selinsgrove, would like a
recipe for moon pies.
QUESTION Eva Marie Poiiquin, Alburtis, wants recipes
to can spaghetti with meatballs, sausage, meats, soups, and
chili.
QUESTION Maire Nicholas, Tunkhannock, writes that
she misplaced a recipe for Spanish Bar Cake that appeared in
this column about two years ago. Any one clip out the recipe?
Please send it in as we do not keep a file on recipes.
QUESTION Cindy Robinette, Flinstone, Md., would like
a recipe for the cookie mix that had chocolate-covered raisins
and is placed in a jar to give as gifts.
QUESTION Karen Burrell would like to know where to
buy Pellman’s raspberry cheesecake.
QUESTION Joann Niebaver, Irvona, wants recipes
using ground cherries, sometimes referred to as husk
tomatoes.
QUESTION Mrs. John Gawrye, Pottstown, clipped a
recipe for chocolate pumpkin cake from this paper but lost it.
She really liked it and asked if someone could send in the
recipe again.
QUESTION Sue Slimmer, Myersville, Md., would like a
bread recipe that uses a lot of grain. She’d also like to know of
cookbooks featuring bread.
QUESTION Jane Sauble, Manheim, wants a recipe for
Moravian pie.
QUESTION A reader wants recipes to make sugar-free
jams using fruit juice as a sweetener. She also would like a
source to purchase elderberries or juice.
QUESTION Janet Weisner, Kempton, wants recipes to
make yeast breads in the following flavors; strawberry,
blueberry, apple cinnamon, cheese, and cream cheese.
QUESTION Norma Eckard, Gettysburg, wants a recipe
for dietetic peanut butter balls and other sugar-free candy
recipes.
QUESTION A reader wants a recipe to make chicken
chow mein for 50-100 people.
QUESTION A reader wants to know if it’s possible to
make puffed wheat or puffed rice without much financial
investment.
QUESTION G. Sweitzer, Airville, wanted recipes for
using gray hubbard squash.
QUESTION Phyllis Stauffer, Carlisle, wants a recipe
that Little Caesar’s used to have. It was a buttery dip with
herbs that they served with breadsticks.
QUESTION Dianne Decker, Shippensburg, wants a
recipe for Shaker Pie, which is a very wet pie made with
coconut.
QUESTION—A reader wants to know where to buy Swiss
cheese with a touch of ham and blue cheese by the roll or
pound. She can find these items in 4-ounce packages, but
they are very expensive. She would also like to know where to
buy shrimp chips in a big box.
Cook’s
Question
Comer
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 Truffle, which has a chocolate batterwith 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.
ANSWER Several weeks ago, Mildred Huffman of Lex
ington, Va., had sent a solution for preventing soggy crusts.
Sony the advice was not clear, but here is the correct proce
dure; Put one whole egg into the crust before baking and
swish it around until the crust is coated with egg white, then
pour the egg out of the crust. The egg may be used in the filling
if desired. Bake the crust as usual.
ANSWER For those who requested recipes for canning
and freezing, here’s one from Barbara Hege, Chambersburg.
Spiced Apple Rings
12 Delicious apples
8 cups water
1 cup sugar
3 teaspoons red food coloring
1 teaspoon whole allspice
1 teaspoon mace
1 teaspoon whole cloves
Wash apples, remove cores, and peel. Cut at least % -inch
thick into rings, half rings, or slices. Heat the water, sugar, and
food coloring to boiling. Tie the spices in a gauze bag and
place in water. Add apple slices and boil until tender but still
firm.
Remove pan from heat. Weight apples down so that they
are covered with liquid. Let stand overnight. The next morning
pack into jars, leaving 1-inch headspace. Tighten lids and pro
cess in boiling water bath for 25 minutes.
ANSWER A reader wanted recipes to use barley in
stews and as a whole-grain breakfast cereal. Thanks to
M.Martin, Ephrata, for sending two.
Barley Broccoli Soup
3 cups water
3 beef bouillon cubes
'A cup medium peart barley
2 cups fresh or frozen chopped broccoli or asparagus,
cooked and drained
4 cups milk
5 slices American cheese
% teaspoon ground nutmeg
'A teaspoon pepper
4 bacon strips, cooked and crumbled, optional
In a saucepan, bring water, bouillon, and barley to a boil.
Reduce heat; cover and simmerfor 50-60 minutes or until bar
ley is tender and nearly all liquid is absorbed. Stir often but do
not drain. Add broccoli or asparagus. Stir in the remaining
ingredients. Heat until soup is hot and cheese is melted. Yield;
8 servings.
Beef and Barley Soup
1 tablespoon cooking oil
2 pounds beef short ribs
2 medium onions, coursely chopped
3 large carrots, sliced
3 celery ribs, sliced
28-ounce can whole tomatoes with liquid, chopped
2 quarts water
4 chicken bouillon cubes
'A cup medium pearl barley
In a large Dutch oven or Kettle, heat oil over medium-high
heat. Brown beef. Add onions, carrots, celery, tomatoes,
water, and bouillon, bring to a boil. Cover and simmer for
about two hours or until beef is tender. Add barley; simmer
another 50-60 minutes or until barley is done. Yields
3Vz quarts.
ANSWER Richard Kleckner, Quakertown, requested
recipes for cakes baked from scratch, drop cookies, one-dish
meals, homemade bread made from all-purpose flour, not
bread flour. Thanks to to Barbara J. Hege, Chambersburg, for
sending recipes.
2 cups flour
2 cups sugar
3 cups grated carrots
1 cup oil
4 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
Mix together all dry ingredients then add wet ingredients.
Mix 2-3 minutes. Bake in a 9x13-inch pan at 350 degrees for
35-45 minutes. Delicious with cream cheese frosting.
3 cups flour
2 cups sugar
2 teaspoons baking soda
6 tablespoons cocoa
V 4 teaspoon salt
y« cup oil
2 tablespoons vinegar
2 teaspoons vanilla
2 cups cold water
Place all ingredients into a mixing bowl and mix thoroughly.
Bake in 9x13-inch pan at 350 degrees 30-35 minutes. Deli
cius with peanut butter frosting.
(Turn to Page 89)
Carrot Cake
Wacky Cake
Cheese
Carving
Contest
HARRISBURG (Dauphin
Co) What’s got Itosie
O’Donnell, Matt Lauer, and
Katie Couric of The Today Show'
talking? The Pennsylvania dairy
industry’s Annual Cheese
Carving Contest... of course!
With more than $6OO in
prizes offered, the challenge is
for cheese lovers to create
unique cheese sculptures at the
second annual Cheese Carving
Contest in January 2000 at the
Pennsylvania Farm Show.
Cheese lovers and food enthu
siasts throughout Pennsylvania
are invited to create a cheese
carving design based on the
theme, “Beyond Cheddar 2000.”
Consumers, aged 15 and over,
interested in participating are
required to send in a description
of their carving idea, along with
a photo or sketch of the actual
creation. The cheese carvings
will be judged on relevance to
theme, creativity, and visual
appeal.
Six finalists will participate
in a “carve-off” at the
Pennsylvania Farm Show on
January 9, 2000. Finalists will
be provided with one five-pound
block of cheddar cheese, one par
ing knife for carving, and “coach
ing” from culinary arts students
or professionals. A panel of local
celebrity judges will select the
top three winners, who will be
awarded gourmet cheese bas
kets and $l5O, $lOO, and $5O
respectively. All finalists will
also receive prizes from the
dairy industry.
To enter the Creative Cheese
Carving Contest, send your
name, address, phone number,
and age, along with a descrip
tion and photo of your creation,
to The Second Annual Cheese
Carving Contest, c/o American
Dairy Association/Dairy Council
Middle Atlantic 325 Chestnut
Street, Suite 600, Philadelphia,
PA 19106. For complete contest
rules and regulations, contact
Deanna Rose at ADA/DC Middle
Atlantic at (215) 627-8800, ext
23. All entries must be received
by December 15,1999
Festival
Of Lights
YORK (York Co.) Christmas
Magic: A Festival of Lights is open
now through Dec. 30 (except for
Dec. 24-25).
More than 200,000 dazzling
lights spread over a one-half milf
trail tranfonns a forest into a magi
cal Christmas wonderland.
As you stroll along enjoying
holiday music, see thane areas
such as Disney characters, dino
saurs, farm animals, the emerald
forest, a light volcano, a light
stream, and lake with fountain.
Five enclosed buildings with
cozy fires inside, offer animated
holiday scenes, an elaborate toy
train display, hot food, and crafts.
Bring a canned good to donate to
food drive.
Admission is $4 for adults, $3
for senior citizens, and $2 for
children.
Inclement weather may close
the trail nightly. Otherwise hours
are Monday through Friday from 6
p.m. - 9 p.m. Hours on Saturday
and Sunday are from 5 p.m. - 9
p.m.
Call (717) 840-7440 for more
information.