88-Lancaster Farming, Saturday, June 3, 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 possible. Check your recipe to make sure
you copy the right amounts and complete instructions for making
the recipe. Sometimes we receive numerous answers to the same re
quest, 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 Pat Schreffler, Pitman, would like easy
and good rice pudding recipes. (Note to Pat: Send your
complete address to receive the news clipping informa
tion you had requested).
QUESTION Shirley Miller, Nazareth, would like to
find a recipe or booklet about potato flour.
QUESTION Lucy Lowe, Claymont, Del., wants a reci
pe to make crisp, buttery, coconut cookies. She writes
that she can’t wait to read this column every week.
QUESTION Brian Bates, Leesport, wants a recipe
for Black Diamond Steak.
QUESTION Maria Dalrymple, Shinglehouse, writes
that a deceased aunt used to make a fabulous strawberry
pie. Unfortunately the recipe was never given to the fam
ily in written form, and they miss it every strawberry sea
son. The pie was called President Dwight David Eisen
hower’s Favorite Strawberry Pie. Any readers have a
copy to send?
QUESTION Cindy Stahl has Alpine dairy goats that
provide the family with more milk than needed. She
would like recipes for milk-based recipes other than pud
dings, ice cream, cheese, butter, and milk soap. Non
dessert recipes would be most appreciated.
QUESTION Herman Bean, Easton, writes that he is
78 years old. He remembers his grandmother made mo
lasses cookies when he was a small boy. His mother still
made them at 95 years of age but died 10 years ago and
took the recipe with her. The dough was cut with flower
or boy and girl-shaped cookie cutters. When baked, the
cookies were about an inch thick, 4-inches high, and 2-
or 3-inches wide. They were sort of a grayish color, soft,
and had to be put into a can for a couple of days before
eating. Bean said, he believes the cookies are a “Dutch
favorite.”
QUESTION Shirley Schwoerer, Wysox, requests a
recipe for canned pickled sausages or ring bologna.
QUESTION Ruth Erb, Beavertown, wants a recipe
called Ann-Margaret’s Favorite Chocolate Cake.
QUESTION A reader from Dauphin would like a reci
pe for society pickles, which she heard stay crunchy
after they are canned.
QUESTION Steven Skramko, Richfield Springs, N.Y.,
would like a recipe to make Shoe Top cookies, which
look like leather used for repairing shoes. He writes the
recipe is from 60 years ago.
QUESTION Chris Martin, Benton, wanted to know
how to make dough pockets similiar to “Hot Pockets.” If
we do not receive an answer to this request within two
weeks, we assume no one knows the answer, and will
drop the request.
ANSWER Lois Hughes, Portage, wanted a recipe for
the cookie/brownie ingredients placed in a quart canning
jar that resemble sand art. Thanks to Pat Elligson, Mill
ers, Md., for sending a recipe.
Vs cup chopped nuts
Vz cup semi-sweet chocolate chips
Vs cup flaked coconut
% cup packed brown sugar
% cup granulated sugar
Vs cup cocoa
1 Vz cups flour
In a one-quart container, layer ingredients in order
given, packing well between each layer. Cover tightly and
store in a cool dry place. Can be kept for up to six
months.
To bake, place contents in a mixing bowl and mix well.
Add:
2 beaten eggs
% cup oil
1 teaspoon vanilla
Mix well, spread into a greased 8-inch square pan.
Bake at 350 degrees for 30 minutes. Cool on wire rack.
Makes a great gift. Attach recipe and baking instruc
tions.
ANSWER Here’s DeVonna Black’s recipe just in time
to use in-season strawberries.
Question
Sand Castle Brownies
Cook’s
Comer
1 /2 cup sugar
Vi cup butter
4 egg yolks, reserve whites
V« teaspoon salt
1 teaspoon vanilla
4 tablespoons milk
% cup flour
1 teaspoon baking powder
Stir together ingredients until well blended. Spread
mixture in jelly roll pan.
Whip 4 egg whites with 1 cup sugar and V* teaspoon
cream of tartar. Whip well and place on top of batter.
Bake 30 minutes at 350 degrees. When cool, cut into
four equal sections. Whip 2 cups whipping cream with 1
cup sugar. When whipped, place 1 quart drained straw
berries into whipped cream. Place berry mixture between
cut layers of cake and place in refrigerator to set.
Thanks to Mary Ann Burkholder, Kutztown, for sending
this berry recipe.
Meringue Berry Pie
Vi cup sugar, divided
V* cup slivered almonds, toasted, ground
2 tablespoons corn starch
2 egg whites
Vs teaspoon cream of tartar
Sauce and Topping:
V 2 cup sugar
1 tablespoon corn starch
Vb cup water
1 pint fresh or frozen raspberries
1 quart vanilla ice cream
2 cups fresh mixed berries
In a small bowl, combine V « cup sugar, almonds, and
corn starch; mix well. In a small mixing bowl, beat egg
whites at high speed until foamy. Add cream of tartar;
continue beating until soft peaks form. Gradually add re
maining sugar; beat until stiff peaks form. Fold in almond
mixture. Spread over the bottom and sides of a greased
9-inch pie plate.
Bake at 275 degrees for 1 to IVz hours or until golden
brown. Turn off oven, do not open door.
Let cool in oven for one hour. Remove from oven and
cool completely.
Meanwhile, for sauce, combine sugar and corn starch
in a medium saucepan. Gradually stir in water; mix until
smooth. Add raspberries. Bring to a boil over medium
heat, stirring constantly.
Boil one minute or until thickened; set aside. Cool. To
serve, scoop ice cream onto meringue; top with mixed
berries and sauce. Serve immediately. Yields 6-8 serv
ings.
ANSWER Thanks to DeVona Black for sending her
mother’s recipe. “She lived to be 100 yedrs old,” Black
writes.
Old-Fashioned Sugar Cookies
2 cups sugar
2 eggs
1 cup sour cream
3 /« cup butter
Vi. teaspoon salt
2 teaspoons baking soda
1 teaspoon vanilla
4 cups flour, as needed
Combine ingredients; add more or less flour as needed
to roll out dough. Cut into favorite shapes. Place on
cookie sheet. Bake at 375 degrees for 10 minutes.
ONCE A DAY DOES PAY
More than 30 million
Americans consume milk
just once a day (mainly a\\
at breakfast or
dinner), but they
drive nearly | \\ (j* /
20% of total fluid
milk volume, or J| <
1.2 billion gallons.
Source Dairy Management. Inc
HIT UN
[ IT’S DAIRY MONTH! ]
Strawberry Tart
Dairy
(Continued from Pago B 6)
PECAN TARTS
Bottom part:
1 cup butter
2 cups plus 4 tablespoons
flour
6-ounces cream cheese
Mix by hand and shape into
cupcake pans.
Filling:
1 cup brown sugar
1 cup molasses
4 tablespoons melted butter
3 eggs
2 teaspoons vanilla
Mix together filling ingred
ients and fill tarts. On top of fill
ing, sprinkle:
IVz cups chopped pecans or
walnuts
Bake at 350 degrees for 25-30
minutes. When partially cooled,
remove from cupcake pans.
We live on a hog and steer
farm in Farmersville. We also
raise produce to sell at the auc
tion, which keeps us all busy
during the summer.
We have five children from
ages 3 months to II years.
We wishing everyone a happy
and healthy summer.
Marilyn Zimmerman
Ephrata
CHEESY CORN
NOODLE BAKE
1 pound ground beef, lamb or
turkey
Vi cup chopped onion
1 tablespoon chives (optional)
1 cup milk
1 can cream of celery or
mushroom soup
8-ounces cream cheese
IVi cups corn
8-ounces Kluski noodles,
cooked with 1 teaspoon salt
and dash pepper
1 cup cheddar cheese, grated
Brown meat and onion. Stir in
soup, cream cheese, chives, and
, milk until well blended. Add the
com and cooked noodles. Place
in buttered casserole and top
with the grated cheddar cheese.
Bake at 350 degrees for 30 min
utes. Enjoy!
My husband Ray and I live in
Ephraia Township and raise Suf-
folk sheep. We have three sons.
Jerry and Keith are married, and
Jeff will be getting married in
September.
As youngsters, our sons en-
joyed many fun and rewarding
experiences with the sheep they
raised for 4-H and FFA projects.
Now all three are working in
agriculture-relatedjobs.
We also have three wonderful
grandchildren whom we think
are God’s greatest blessings.
Thank you for the opportunity
to participate in this contest. I’d
say that Lancaster Farming is the
most read newspaper in our
home.
Sharon Bollinger
Ephrata
BANANA CREAM
5 large bananas
5 teaspoon sugar
1 cup cream
1 small package Jell-0
V/2 cups boiling water
Dissolve Jell-0 in boiling
water. Cool. Mash bananas and
beat until smooth. Add sugar
and whipped cream. When Jell-
O has cooled, stir into banana
and cream mixture. Chill. Note:
Any flavor Jell-0 may be used.
Strawberry is good.
We enjoy this quick and easy
dessert, which I learned to make
from my mother-in-law. / look
forward to June Dairy Month to
discover many new interesting
recipes to try.
Arlene Hoover
Ephrata
(Turn to Pago B 21)