88-Uncaster Faming, Saturday, March 11, 2000
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 Lan
caster 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 possible. Sometimes we receive numerous answ
ers 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.eph@lnpnew
s.com
QUESTION Mary Tampion, Suitland, Md., wants
a recipe for California Sunflower Bread. She also wants
to know if you can substitute dark for light honey and
light for dark corn syrup or light molasses as recipe in
gredients.
QUESTION Eileen from Pitman would like a recipe
to make Montgomery pie.
QUESTION Jule Ann Harris, Olyphant, requests a
recipe for tiramasu.
QUESTION Ralph Nissly, Conestoga, wants a recipe
to make ketchup relish.
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 Chrissy Diehl from Woodbine, Md., is
looking for the recipe for kettle popcorn, the kind
cooked in large black kettles at fairs in Maryland and
Pennsylvania.
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 com meal from
them. Send recipes 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 ma
chine.
QUESTION Pauline Feldman, Chambersburg, wants
a recipe for Easter pie.
QUESTION - Shirley Schwoerer, Wysox, wants a re
cipe for Italian Riccota Bread, not using yeast.
QUESTION - Myrtle Serge, Sicklerville, N.J., is
searching for a recipe to make kidney pudding in cas-
ings.
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 cook
book that was popular in the late 1950 s or early 19605,
where she lived in northeast Ohio. Called Eskimo Coo
kies, the no bake chocolate cookie did not contain rolled
oats.
QUESTION A reader wants a recipe to make chick
en 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 finan
cial investment.
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.
Cock’s
Question
ANSWER Thanks to New Jersey reader Dorothy
Stems for sending in her recipe for Amazing Coconut
Pie, which, she writes, a friend always requests her to
make for her birthday.
Amazing Coconut Pie
2 cups milk
% cup sugar
Va cup Bisquick mix
4 eggs
V* cup butter
1 Va teaspoons vanilla
1 cup coconut
Combine milk, sugar, biscuit mix, eggs, butter, and
vanilla in electric blender. Cover and blend on low speed
for three minutes. Pour into 9-inch pie pan. Let stand
about 5 minutes; sprinkle with coconut. Bake at 350 de
grees for 40 minutes. Serve warm or cool.
ANSWER K. Moyer, Summerville, is searching for a
recipe to make cracked wheat bread. Thanks to Vera
Kurtz, Ephrata, for sending a recipe.
2 cups boiling water
2 cups cracked wheat
Va cup brown sugar
2 tablespoons butter
Va teaspoon salt
Combine boiling water, wheat, sugar, butter, and salt.
Cool until warm. Soften yeast in water:
2 packages yeast
Va cup warm water
Beat in: 1 cup whole wheat flour
4Va cups bread flour
2 tablespoons wheat germ
Beat in as much flour as possible with electric mixer,
then knead in the remainder until it forms a smooth ball.
Let rise, punch down, divide into two loaves. Place in
greased loaf pans, let rise until doubled. Bake in pre
heated 375-degree oven for 30 minutes.
ANSWER In the Jan. 22 issue, Carolyn Mack want
ed a recipe for fresh sausage. Thanks to Paulene Sigel,
Bedford, for sending a recipe her family has used for
many years.
16 pounds fresh lean pork
8 pounds fresh fat pork
8 tablespoons table salt
2 tablespoons black pepper
Mix thoroughly. This is also good canned. Makes 24
pounds fresh sausage.
ANSWER For those who are interested in special
recipes to celebrate St. Patrick’s Day, here are two from
Liza Haas, Perry County dairy princess.
Vs cup milk
1 cup cold black coffee
2 scoops vanilla or coffee ice cream
Whipped cream
Blend together milk, coffee, and ice cream in blender.
Pour into serving mugs and top with whipped cream. For
variation, heat mixture before adding whipped cream
and serve hot. Yields two servings.
Giant Honey and Oat Cookies
IVs cups sugar
% cup butter, softened
% cup honey
3 egg whites
4 cups quick-cooking or old-fashioned oats
2 cups all-purpose flour
1 teaspoon baking soda
Vs teaspoon salt
Heat oven to 350 degrees. Grease cookie sheet. Beat
sugar, butter, honey, and egg whites in large bowl with
electric mixer on medium speed, or mix with spoon. Stir
in remaining ingredients. Drop dough by level V» cupfuls
or number 16 cookie/ice-cream scoop about three
inches apart onto cookie sheet. Bake 11-14 minutes or
until edges are light brown (centers will be soft). Cool
3-4 minutes; remove from cookie sheet to wire rack.
Yields about 1 Vs dozen cookies.
Cheesy Potato And Corned Beef Hash
1 package hash brown potatoes
4 cups very hot water
IVz teaspoons salt
2 tablespoons butter
1 Vz cups frozen onion and bell pepper strips
V* teaspoon pepper
2 cups coarsely chopped fully cooked corned beef
brisket
1 cup shredded Cheddar cheese
2 tablespoons chopped fresh parsley
Cover potatoes with very hot water in 2 1 /2-quart bowl.
Stir in salt. Let stand uncovered 5-8 minutes; drain tho
roughly.
Melt butter in 12-inch skillet over medium-high heat.
Stir in onion and bell pepper strips; cook about 2 mi
nutes, stirring constantly, until soft.
Stir in potatoes, spread firmly and evenly in skillet.
Sprinkle with pepper. Cook, uncovered, without turning
or stirring, 3 to 7 minutes or until bottom is brown.
Sprinkle with corned beef and cheese, press firmly.
Turn with pancake turner. Cook one minute longer wi
thout stirring. Sprinkle with parsley.
Cracked Wheat Bread
Fresh Sausage
Irish Coffee
Nutty
(Continued from Page B 6)
Start your day with a bowl
of crunchy granola with
nuts, dried cranberries,
and raisins.
TIN ROOF FUDGE TART
Crust:
1 (15-oz.) pkg. pie crust
2 ounces semi-sweet baking
chocolate, chopped
1 tablespoon butter
Peanut Layer:
20 caramels, unwrapped
Vi cup whipping cream
1 Vi cups Spanish peanuts
Mousse Layer:
8 ounces semi-sweet baking
chocolate, chopped
2 tablespoons butter
1 cup whipping cream
2 teaspoons vanilla
Topping;
S caramels, unwrapped
3 tablespoons whipping cream
1 teaspoon butter
Garnish:
Whipped Cream
Spanish Peanuts
Heat oven to 450 degrees. Pre
pare pie crust according to
package directions for unfilled
one-crust pie using 10-inch tart
pan with removable bottom or 9-
inch pie pan. Place crust in pan;
press in bottom and up sides of
pan. Trim edges if necessary.
Bake at 450° for 9 to 11 minutes
or until lightly browned. Cool
completely.
In small saucepan over very
low heat, melt 2 ounces choco
late and 1 tablespoon butter,
stirring constantly until smooth.
Spread over bottom and sides of
cooled crust. Refrigerate until
chocolate is set. In medium
saucepan over low heat, melt 20
caramels with Vi cup whipping
cream until mixture is smooth,
stirring frequently. Stir in 1 Vi
cups peanuts until well coated.
Immediately spoon into choco
late-lined crust.
In small saucepan over very
low heat, melt 8 ounces of choc
olate and 2 tablespoons butter,
stirring constantly until smooth.
Cool slightly, about 10 minutes.
In small bowl, combine 1 cup
whipping cream and vanilla.
Beat until soft peaks form. Fold
Vz of the whipped cream into
chocolate mixture; fold in re
maining whipped cream. Spread
over peanut layer. Refrigerate
for 2 hours or until set. Remove
sides of pan.
In small saucepan over very
low heat, melt all topping
ingredients until smooth, stir
ring constantly. To garnish, pipe
or spoon whipped cream around
edge of chilled pie. Just before
serving, drizzle with topping
and sprinkle with peanuts. Store
in refrigerator. Makes 12 serv
ings.
Ashley Carper
Huntingdon Co. Dairy Princess