88-Lancaster Farming, Saturday, July 8, 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 S ASE. 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 Doris Martin, Hagerstown, Md., would
like a recipe for Italian wedding soup.
QUESTION Sylvia Allgyer, Christiana, would like a
recipe for Chicken Kiev.
QUESTION Sylvia Allgyer, Christiana, would like a
recipe for sourdough seven grain bread.
QUESTION Eva Mae Oberholtzer, Ephrata, would like
recipes to make goat cheeses and soaps. She writes
that Michelle Good, Beavertown, had sent in a dairy
contest recipe for a goat milk pudding and Eva Mae asks
if she would send in more recipes using goat’s milk.
QUESTION A reader writes that she is new at can
ning and freezing and would like a good recipe for toma
to pasta sauce and instructions on how to freeze it.
QUESTION Shirley Schwoerer, Wysox, wants to
know where to buy vanilla beans in bulk other than in a
health food store.
QUESTION Like many of our readers, Bonnie Koons,
Harrisburg, writes that she loves B section and all the
recipes she tries from it are great. She wants a recipe for
cheesecake cookies, which have a snickerdoodle recipe
base, cheesy center, and a cherry on top.
QUESTION Dawn Black, Chambersburg, is looking
for a recipe for homemade butter pecan ice cream. She
had clipped one from this column several years ago but
misplaced it. If you clipped the recipe, please send it in
since we do not keep a file of recipes.
QUESTION It’s canning season, writes C. Alleman,
Hummelstown. She wants recipes for Vidalia onion relish,
pepper cabbage, tomato salsa, and pickled vegetables.
Any helpful hints will be appreciated by Carol, who writes
that she grabs the paper to read “Cook’s Corner” first.
She loves cooking and collects cookbooks and recipes,
which she uses.
QUESTION A mother wants ideas and recipes to en
courage her children to eat more vegetables.
QUESTION Judy Ulrich, York, wants the recipe for
Honey Pecan Crunch, a pie that she heard was a winner
in state Farm Show competition. The pie was shown on
television, and she remembers the pecans were lined up
beautifully across the top of the pie.
QUESTION Shirley Miller, Nazareth, would like to
find a recipe or booklet about potato flour.
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 Summertime brings lots of reunions and
gatherings where participants are asked to bring a hot
and cold dish. Several readers have requested recipes to
take to these events. Send your favorite recipe and any
hints to ease the time crunch working mothers face
when these events are held in the evening.
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 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.
ANSWER Maria Dalrymple, Shinglehouse, wrote that
a deceased aunt used to make a fabulous strawberry pie
called President Dwight David Eisenhower’s Favorite
Strawberry Pie. Sorry we did not receive a recipe by this
title; however Norma McClure, York, and several readers
mailed recipe that they said are delicious and believed
Cook’s
Question
Corner
may be similiar.
1 cup sugar
2 tablespoons cornstarch
Vs teaspoon salt
3 cups fresh strawberries
1 tablespoon butter
Mix together sugar, cornstarch, and salt. Add to ber
ries. Line pie plate with pastry. Add filling, dot with but
ter and cover with top crust. Bake at 450 degrees for 10
minutes. Reduce heat to 350 degrees and bake 30 min
utes.
McDonald’s Strawberry Pie
Wash and cap 1 Vi quarts strawberries
9-inch baked pie shell
1 cup water
1 cup sugar
3 tablespoons cornstarch
3-ounce package strawberry Jell-O
Combine water, sugar, and cornstarch. Cook until
thick and clear. Pour over berries in pie shell. Chill and
top with whipped cream.
Strawberry Pie
3-ounce package strawberry Jell-O
1% cups boiling water
2 tablespoons sugar
AVi-ounce whipped cream topping
9-inch graham cracker crust
2 cups sliced strawberries
Dissolve Jell-0 in water. Chill until slightly thickened.
Combine whipped topping, sugar, and V* cup Jell-O.
Spread on bottom and sides of pie crust. Mix remaining
Jell-O with strawberries and put into pie crust. Chill for
at least three hours.
Here’s a recipe from Sharon Bielmyer, Holtwood.
Strawberry Glace Pie
9-inch baked pie shell, cooled, or graham cracker
crust
6 cups strawberries
1 cup sugar
3 tablespoons cornstarch
Vi. cup water
3-ounces cream cheese, softened
Mash enough strawberries to measure one cup. Mix
sugar and cornstarch in 2-quart saucepan. Stir in water
and strawberries, gradually. Cook over medium heat,
stirring constantly until mixture thickens and boils. Boil
and stir one minute. Cool. Beat cream cheese until
smooth, spread on bottom of pie shell. Fill shell with re
maining strawberries. Pour cooked strawberry mixture
over top. Refrigerate at least three hours.
For Raspberry Glace Pie, substitute raspberries for
strawberries.
ANSWER A reader requested recipes for blueber
ries, raspberries, and other summer fruits. Check out
page B 6 for berry recipes featured on “Home On The
Range.” Thanks to Norma McClure, York, who writes that
she loves B section and thought readers would like this
recipe.
2 cups sugar
% cup oil
2 eggs
1 cup milk
V 2 teaspoon salt
3 teaspoons baking powder
4 cups flour
4 cups berries, cherries, or fruit desired
Sugar berries and flour them according to taste.
Grease and flour 9x13-inch pan. Put berries in bottom of
pan and batter on top. Batter is very thick so carefully
spread on top of berries.
ANSWER A Lititz reader requested recipes to
prepare ahead of time or quick ones to put together at
the last minute to serve week-long guests. Thanks to
Debbie Reynolds, Wrightsville, for sharing two recipes.
Debbie writes that she enjoys B section each week and
thinks the articles and recipes are the best. She made
the Blueberry Pudding Cake recipe that appeared in the
June 24th issue and everyone who tasted it said it was
delicious. She sends the recipe for Green Bean Casse
role, which is a main dish, and a refreshing recipe for
Orange Bavarian, which Debbie writes is a favorite with
family and friends.
Green Bean Casserole
1 cup rice, uncooked
1 pound ground beef, uncooked
1 cup onion, chopped
1 cup green peppers, chopped
1 can French-style green beans, drained
15-ounce can tomatoes, chopped
1 pound shredded sharp Cheddar cheese
Mix together all ingredients and place in a casserole
dish. Bake at 350 degrees for one hour.
Orange Bavarian
3 packages 3-ounces each Orange Jell-O
2% cups boiling water (use juice drained from oranges
as part of th water)
1 cup sour cream
1 quart orange sherbert, softened
(Turn to Page B 9)
Strawberry Pie
Cherry Pudding
Berries
(Continued from Page B 6)
a 9- or 10-inch pie plate with non
stick cooking spray. Spread me
ringue mixture evenly over bottom
and up sides of pie plate, forming
a rim at the edges. Bake until set
and lightly browned, about 25-30
minutes. Cool completely on cool
ing rack.
In medium saucepan, combine
half the raspberries, Vi cup sugar,
V* cup water, and salt and heat to
simmering. In small bowl or cup,
blend cornstarch with 'A cup cold
water, then stir into raspberries.
Cook, stirring gently, until mix
ture just comes to a boil and is
thickened. Let cool a few minutes,
stir in remaining berries and rasp
berry liqueur. Spoon into me
ringue shell and chill thoroughly.
Top with Mascarpone Cream or
whipped cream.
**Mascarpone Cream: Combine
Vi cup mascarpone and 'A cup
honey until blended. Whip 1 cup
heavy cream in a chilled bowl to
soft peaks. Fold in mascarpone
mixture.
Master Gardener
Accepts Applications
WEST CHESTER (Chester
Co.) Penn State Cooperative
Extension in Chester County is
accepting applications for the
year 2001 Penn State Master
Gardening Program.
This program consists of a
volunteer training course de
signed to provide experienced
home gardeners with the inform
ation and skills necessary to
share their experience and
knowledge with others.
Weekly classes will be held
from Aug. 23 to Nov. 29 (every
Wednesday night) from 6 p.m.
to 9 p.m. at the Government
Services Building, 601 Westtown
Rd.,
In exchange for 30 hours of
indoor and outdoor instruction,
candidates must agree to donate
50 hours of volunteer service to
Penn State Cooperative Exten
sion. Volunteer activities carried
out by the Master Gardeners in
Chester County include West
Chester flower show, community
gardening projects, working
with horticulture and youth,
planning and maintaining a
demonstration garden, plant
clinics, answering horticulture
questions by phone for the resi
dents of Chester County, and
more.
There is a program fee of $3O
to cover the cost of the training
manual and other materials. Ap
plications are being accepted
through July 23.
For more information, contact
Chester County Penn State Co
operative Extension, Suite 370,
601 Westtown Rd., West Chest
er, PA 19382, (610) 696-3500.