Lancaster farming. (Lancaster, Pa., etc.) 1955-current, February 26, 2000, Image 52

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    88-Lancaster Farming, Saturday, February 26, 2000
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
answer to your question, we will publish it as soon as pos
sible. 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
QUESTION - Marilyn Nolt, New Holland, would like a
recipe for black cherry ice cream. What kind of cherries
are best to use?
QUESTION A reader would like a recipe to make bread
filling in a casserole dish.
QUESTION A reader requests good recipes to make
scrapple and sausage. Also, she asks if pork roll is easy
enough for a housewife to make.
QUESTION Judy van der Wal e-mailed a request for
chocolate chip muffins.
QUESTION - K. Weiler, Morgantown, wants a bread ma
chine recipe to make yeast potato bread using instant
potato flakes.
QUESTION Chrissy Diehl from Woodbine, Md., is look
ing for the recipe for kettle popcorn, the kind cooked in
large black kettles at fairs in Maryland and Pennsylvania.
QUESTION Holly Hackenberg, Lewistown, is looking
for either a source or a recipe for teaberry candies. They
are about the size of BB’s. The family sugar cookie recipe
just isn’t the same without the teaberry candies folded in
the batter.
QUESTION The Early American Steam Engine and Old
Equipment Society is looking for corn meal recipes. They
want to provide a corn meal recipe brochure to those who
buy the stone mill-ground corn meal from them. Send reci
pes to the society in care of Susan Knaub, EASE&OES,
P.O. Box 652, Red Lion, PA 17356.
QUESTION Ruth Lockwood from Pine Bush, NY, wants
a recipe for homemade liverwurst.
QUESTION Doris Vanderlily from Ottsville would like a
recipe for salt bread that is made in a bread machine.
QUESTION Pauline Feldman, Chambersburg, wants a
recipe for Easter pie.
QUESTION K. Moyer, Summerville, is searching for a
recipe to make cracked wheat bread.
QUESTION Shirley Schwoerer, Wysox, wants a recipe
for Italian Riccota Bread, not using yeast.
QUESTION Jody Applebee, Pratesburg, N.Y., wants a
recipe her mom used to make. It is a sticky bun that has
orange Tang as one of the ingredients.
QUESTION Myrtle Sorge, Sicklerville, N.J., is search
ing for a recipe to make kidney pudding in casings.
QUESTION Trina Boitnott, Boones Mill, Va., wants a
recipe for pecan'jelly and other nut-flavored jellies. She
tasted pecan jelly in a specialty shop in Virginia. The jelly
tasted exactly like pecan pie in a jar.
QUESTION Sandy Truckner, Avonmore, is looking for
a recipe that had been printed in a children’s cookbook
that was popular in the late 1950 s or early 19605, where
she lived in northeast Ohio. Called Eskimo Cookies, the no
bake chocolate cookie did not contain rolled oats.
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
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.
ANSWER Mrs. Zimmerman, Manheim, wanted recipes
for cheese and yogurt making. Esther High writes that
Ricki and Robert Carroll wrote a book, “Cheesemaking
Made Easy,’’ and also sell cultures. Call for a catalog at
(413) 628-3808. Esther said the recipes are easy to follow
and delicious. She especially recommends the recipe for
Colby cheese on page 71 of the book. This may be a good
investment for those who enjoy making their own cheese.
ANSWER Thelma 8011, Harleysville, wanted to know
how to keep homebaked cookies from becoming hard
when serving them on a plate and storing them for later
use. Thanks to both L. Stoltzfus and Dixie Fix, Harrison
ville, who suggest putting a piece of bread in the storage
container. When the bread gets hard, replace with a fresh
piece. This keeps the cookies soft and fresh.
ANSWER A New York reader wanted to know if she
could use all-purpose flour in a bread machine. Thanks to
Dixie Fix, Harrisonville, who writes that she finds all
purpose works just as well as bread flour.
ANSWER A reader wants a recipe for coconut custard
pie. Thanks to Sandy Farmer, Maytown, who sent in a
recipe that she said is absolutely the best, easiest pie
ever. Minno van der Wal sent the same recipe except
Bisquick mix is substituted for the flour. Minno bakes her
pie in a 9-inch greased pie pan at 350 degrees for 40 min
utes. Both recipes make their own crusts.
Preheat oven to 350 degrees. Combine the following in a
4 eggs
5 tablespoons butter
Vi cup flour
2 cups milk
3 A cup sugar
1 Vi teaspoons vanilla
1 cup coconut
Blend several seconds. Pour into a greased and floured
10-inch pie pan or two 8-inch pans. Bake 50-60 minutes.
Pie forms its own crust.
Thanks to an anonymous reader for sending in her favor
ite recipe for Coconut Custard Pie.
2 cups milk
3 egg yolks
5 tablespoons sugar
V 2 teaspoon salt
1 tablespoon flour
1 teaspoon vanilla
1 cup coconut
Line pie pan with pastry, build up edges. Brush bottom
with melted shortening and dust with a little flour to pre
vent custard from soaking in.
Scald milk and cool. Mix together sugar, flour, and salt,
and add beaten egg yolks. Next add milk and flavoring. Stir
in 3 Acup coconut. Turn into pie pan and bake in 450-
degree oven for 15 minutes until pastry begins to brown.
Sprinkle over top of custard the remaining V* cup coconut.
Reduce heat to 325 degrees, return to oven and bake until
custard is set, about 30 minutes longer.
ANSWER Mrs. Zimmerman, Manheim, wanted recipes
to make ice cream cake. Thanks to a reader who sent in
the following recipe.
1 box yellow cake mix with pudding
1 small box instant chocolate pudding mix
4 eggs
V 2 cup oil
2 teaspoons vanilla
1 cup water
Mix together ingredients. Pour into two 9x13-inch pans.
Bake at 350 degrees.
Cool cake and top with vanilla ice cream the same depth
as the cake. Freeze. Top with whipped cream topping,
chocolate syrup, and nuts.
ANSWER K. Moyer, Summerville, wanted information
on Sure Jel and Clear Jel. Thanks to several readers for re
sponding. One wrote that Sure Jel is a brand name for fruit
pectin used in making jelly. Clear jel is a thickening simi
liar to corn starch, but as the name implies, cooks clear
and thick, not as whitish as corn starch tends to do. Shir
ley Schwoerer, Wysox, sent this explanation: Sure Jel is
for making jams and jellies. There are two types of Clear
Jel: regular is not recommended for frozen food applica
tions. Instant enables products to be refrigerated and
frozen. Clear Jel is a corn starch that has been modified to
give it special and unique characteristics when used in
food products. For more in depth explanations write to Na
tional Starch and Chemical Corp., 10 Finders Ave., Bridge
water, N.J. 08807. They send a lot of helpful information.
ANSWER Gail Isennock wanted a recipe to make a
cookie that tastes like the brown edged wafers that Na
bisco used to make. Thanks to Debby Goff, Riegelsville,
who writes that she made these cookies often when she
was a teenager. Here is the recipe.
Brown-Edged Butter Cookies
Vz cup softened butter
Vs cup sugar
Vz teaspoon vanilla extract
1 egg
3 A cup flour
Vs teaspoon salt
Beat the first four ingredients until light and fluffy. Add
flour and salt. Mix well. Drop by half teaspoonfuls onto un
greased cookie sheet. Bake at 350 degrees for about 10
minutes or until edges are golden brown. Store cookies
airtight. Makes 2 dozen.
CORRECTION The recipe for Squash Pie that ap
peared in the Feb. 12th issue should have listed Vz tea
spoon ginger and Vz teaspoon salt instead of listing Vz
teaspoon ginger twice.
Coconut Custard Pie
Coconut Custard Pie
Ice Cream Cake
(Continued from Pago B 2)
29-ounce can yams, drained
Vi cup chopped pecans
Vi cup coconut
Vi cup brown sugar
3 tablespoons flour
3 tablespoons butter, melted
Heat oven to 350 degrees.
Place drained yams in un
greased 1 '/2-quart baking dish.
In a small bowl, combine re
maining ingredients, blend well.
Sprinkle over yams. Bake at 350
degrees for 35-40 minutes or
until bubbly.
Pat Elligson
Millers, MD
6 medium sweet potatoes,
peeled, diced
Vi cup brown sugar
Vi teaspoon salt
1 tablespoon corn starch
I cup crushed pineapple, un
'A cup orange juice or orange
l A cup butter
Cook potatoes until tender.
Arrange in a 2-quart baking
dish. In a saucepan, combine re
maining ingredients and cook to
boiling. Pour mixture over pota
toes. Bake at 350 degrees for 20-
25 minutes. Serves 6.
Pat Elligson
Millers, MD
4-6 baking potatoes
Oil for frying
1 tablespoons chili powder
1 teaspoon salt
1 teaspoon garlic salt
I A-Vi teaspoon cayenne
With a vegetable peeler, peel
thin strips of potatoes length
wise to make ribbons or with a
knife, cut potatoes into very thin
lengthwise slices. Place in 1-
quart ice water mixed with 1 tea
spoon salt. Heat oil in a deep-fat
fryer or heavy pan to 365 de
grees. Combine chili powder,
salt, garlic salt, and cayenne
pepper; set aside. Drain potatoes
and pat dry with paper towels.
Fry potatoes in batches until
golden and crisp; remove to
paper towels. Season with chili
mixture. Makes 8-12 servings.
2 medium-large potatoes,
grated, peeled
2 tablespoons flour
1 teaspoon salt
V «teaspoon pepper
1 cup grated carrot
VA cups grated zucchini
Olive oil
y-i cup low-fat sour cream or
plain yogurt
2 tablespoons finely chopped
basil plus 1 tablespoon chopped
chives or l'/2 teaspoons chili
powder or curry powder
Heat oven to 425 degrees.
Wrap grated potatoes in several
thicknesses of paper towels;
squeeze to wring out much of the
liquid. In a bowl, beat together
egg, flour, salt, and pepper. Add
grated potato, carrot, and zuc
chini; mix together. Oil two non
stick baking sheets. Portion a
heaping measuring tablespoon
of vegetable mixture onto
baking sheets; flatten to make
pancake. Bake 8-15 minutes,
until bottoms are browned. Turn
and bake 5-10 minutes more.
Stir together sour cream and de
sired herbs or seasonings. Serve
pancakes warm with a dollop of
herb cream. Makes about 24 ap
petizer pancakes.