- wnowini i aniMliy, oawlUlf, UCUHT 14, 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 a self-ad
dressed stamped envelope. 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 reci
pe. 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 an
swers to lgood.eph@lnpnews.com
Notice: Several readers write that they have
problems accessing this address. The common
mistake is that readers are substituting an “i”
for the lowercase “I (L)” needed in two places.
If you are having problems reaching this ad
dress, please check to make sure you are typ
ing a lowercase “I (L)” in both places and not a
lower or uppercase “i” or “I.”
QUESTION - Pat, Hancock, Md., would like
a recipe for Cookie Mix in a jar.
QUESTION S. Duggan, Swanton, Md.,
writes that she is embarrassed to ask for a rec
ipe for chocolate banana drink published in
this paper within the last several weeks. She
cut out the recipe and lost it. We are embar
rassed that we don’t know which recipe she
means. But if anyone clipped out the recipe,
please send it in to be reprinted.
QUESTION Barbara Blank, York, would
like a recipe for homemade sauerkraut and the
best time to make it.
QUESTION - Gerald Myers, Wellsville, is
looking for a recipe for preserving eggs.
QUESTION Fay Strickler would like a reci
pe for Ezekial bread.
QUESTION Linda Fletcher wants a recipe
for roasted sunflower seeds.
QUESTION Marsha Wagner, Mount Wolf,
wants a recipe for the “Snickers” dessert
served at Shady Maple Smorgasbord.
QUESTION Helen Kofron, Claymont, Del.,
wants a recipe for ground beef barbecue that
tastes like that served at Shady Maple patio.
QUESTION A reader requested an old rec
ipe for clear bean soup made with fresh pork.
QUESTION W. Elicker, Dillsburg, wants an
old-time recipe for sour pickles.
QUESTION Elam Lapp, Myerstown, wants
a recipe for making homemade hard cheese
similar to farmers’ cheese by using Jersey cow
milk.
QUESTION Durwood Tuttle, Knoxville,
makes sweet pickles in a crock that he stores
in a cellar. About three weeks ago, a gray fuzzy
mold formed all over the crock. He washed the
crock thoroughly with bleach water but it
doesn’t keep the mold from forming again. Any
help would be appreciated.
QUESTION Rachel Musser is searching for
a spaghetti sauce recipe that tastes similar to
Prego pasta sauce (traditional).
QUESTION A Newburg reader would like
recipes for jams and jellies or fruit spreads
without sugar or artificial sweetener. She’d like
recipes that taste similar to brands such as Po
ianer’s All Fruit, Spreadable Fruit, or Smucker’s
Simply 100% Fruit.
ANSWER Elaine Fyock, Windber, wanted
recipes with cute farm titles. Here is one from
Mary Myers, Felton, which she says originally
came from a cookbook from the Texas area.
Cow Chip Cookies
2 cups butter
2 cups sugar 2 cups brown sugar
2 teaspoons baking powder
2 teaspoons baking soda
4 eggs
4 cups flour
2 cups uncooked rolled oats
2 cups crushed corn flakes
2 cups pecans or other nuts
2 teaspoons vanilla
1 large package chocolate chips
Melt butter and cool. In large mixing bowl,
combine sugars, eggs, and vanilla. Mix well,
add butter. Gradually add flour, baking soda,
and baking powder. Mix well. Add oatmeal and
corn flakes. Fold in pecans and chocolate
Cook’s
Question
Comer
chips. Measure dough with ice cream scoop,
and place on greased cookie sheet. Bake at
350 degrees for 12 minutes.
ANSWER Here’s a different recipe using
mint tea. This is from Arlene Landis, Ronks.
Orange and Lemon Mint Tea
2 Vt. cups water
1 Vz cups sugar
12-ounce can frozen lemon
6-ounce can frozen orange
1 cup firmly packed mint green tea
Use only tender tops and leaves of mint tea.
Boil water and sugar 5 minutes. Pour over tea
and cover tightly, allowing to stand one hour.
Strain and squeeze out the juice. Add the
lemon and orange juices. Freeze until ready for
use. When servings, add 3 quarts water to 1
quart concentrate.
ANSWER Charles Cramer, New Market,
Md., wanted the potato salad recipe printed in
the 1970’s “Lancaster Level Flow Cookbook.”
Thanks to Leta Fickes, Newville, for sending
one.
Potato Salad
15 medium potatoes, cooked, diced
1 cup celery
5-6 eggs, hardboiled
3 eggs
1 cup sugar
Vi cup vinegar
2-3 cups mayonnaise
Salt to taste
Combine eggs, sugar, and vinegar in a
saucepan. Bring to a boil. Cool. Add potatoes,
celery, hard cooked egg, and mayonnaise.
Note: This dressing recipe can also be used
to make macaroni salad. Cook 3 cups macaroni
until soft. Drain and rinse in cold water.
Here’s another salad dressing variation from
P. Savin, Townsend, Del. She writes this is
good for potato, macaroni and coleslaw dress
ings.
Salad Dressing
3 eggs
Not quite Vz cup sugar
Not quite Vz cup vinegar
Dash salt
Vz teaspoon dry mustard
2 teaspoons corn starch
1 cup milk
Mix dry ingredients with egg, getting lumps
out first. Add vinegar. Stir and add milk. Cook
in heavy saucepan or double boiler. Stir con
stantly until thickens.
ANSWER L. Groff wanted a recipe for
ground cherry pie. One was printed in last
week’s issue, but here are some more recipes
using ground cherries. These are from Emma
King, Gordonville; Anna Joyce Martin, East
Earl; and Verna Moyer, Manheim.
M More-ish Cake*
Vi cup shortening
2 eggs
2Va cups flour
1 teaspoon salt
1 Vz cups sugar
3 teaspoons baking powder
1 cup milk
Mix together ingredients to form cake batter.
Combine the following ingredients and
spread on bottom of 9x13-inch cake pan:
% cup firmly packed brown sugar
% cup butter, melted
Add a single layer of washed ripe ground cher
ries. Pour batter on top and bake one hour at
350 degrees or until cake tests done.
Delicious hot or cold with milk or ice cream.
Ground Cherry Spread
8 cups ground cherries
1 quart water
Boil 10 minutes. Add:
3 packages fruit pectin
7 pounds sugar
Boil 3 minutes. Pour into jars and seal or
freeze.
Ground Cherry Preserves
6 cups ground cherries
1 cup water
8 cups sugar
V* cup lemon juice
1 Vi cups light corn syrup
Combine fruit and water in a large kettle.
Bring to a boil and simmer for 10 minutes. Add
sugar, lemon juice, and corn syrup. Bring to a
boil again and simmer 30 minutes. Remove
from heat and cool overnight. Next morning,
heat to boiling. Pour into hot jars and seal.
Makes 8 half pints.
Ground Cherry Pie
2.Vi cups ripe ground cherries (should be yel
low)
Vi cup brown sugar
1 tablespoon flour
2 tablespoons water
Pastry for 2 9-inch crusts
Wash ground cherries and place in unbaked
pie shell. Mix sugar and flour and sprinkle over
cherries. Sprinkle water on top. Cover with top
crust. Seal edges securely. Bake at 425 de
grees for 15 minutes. Reduce temperature to
375 degrees and continue to bake for 25 min
utes. Makes one 8-inch pie.
Instead of a top crust, you may want to cover
with crumb mixture before baking. Here are
two from Anna Joyce Martin.
3 A cup flour
Vz cup brown sugar
Vs cup butter
Combine flour and sugar, cut in butter until
crumbly. Sprinkle on pie before baking.
Crumb Pie Topping
1 cup quick oats
Vz teaspoon salt
Vs cup brown sugar
3 cups flour
Combine quick oats, salt, sugar, and flour.
Cut in butter until crumbly. Sprinkle on pie be
fore baking.
ANSWER Pat Elligson, Millers, Md., want
ed a recipe for Devil’s Food Tunnel Cake.
Thanks to Dorothy Stoms for sending a recipe.
Tunnel Of Fudge Cake
1 Vz cups butter, softened
6 eggs
1 Vz cups sugar
2 cups all-purpose flour
1 package Pillsbury two layer size butter
cream double Dutch frosting mix
2 cups chopped walnuts or pecans
Generously grease 10-inch Bundt pan. In
large mixer bowl, cream butter. Add eggs, one
at a time, beating well after each. Gradually
add sugar, creaming until light and fluffy. By
hand, stir in flour, dry frosting mix, and walnuts
until well blended. Pour batter into prepared
pan. Bake at 350 degrees for 60-65 minutes.
Cool one hour; remove from pan. Cool com
pletely before serving.
Tips: Buttercream Double Dutch frosting mix
and walnuts or pecans are essential to the suc
cess of this recipe.
Since this cake has the soft tunnel of fudge,
ordinary doneness tests cannot be used. Test
after 60 minutes by observing a dry, shiny
brownie-type crust.
Cake may be baked as directed in a 10-inch
tube pan. Do not invert to cool.
ANSWER For Harry, who wanted steam
pudding recipes. Here are two from Dorothy
Stoms.
Grandma’s Steamed Pudding
2 cups sifted flour
4 teaspoon baking powder
V 2 teaspoon salt
4 tablespoons sugar
Sift together dry ingredients, add 2 table
spoon shortening and mix until crumbly. Then
add:
1 beaten egg
Vst cup milk
Mix thoroughly. Wrap dough in clean cloth
and place in colander over boiling water. Cover
tightly and steam over low heat for four hours.
Serve with plenty of milk.
Makes 4 generous servings. For variation,
add 1 cup cherries or raisins to the dough be
fore steaming.
Grandma’s steamed puddings were a treat
that no one else could match. I remember the
day when I asked her for the recipe and she
said that she didn’t have one but mixed it to
gether Just sol I soon found that the secret was
in the steaming. She steamed it in a cloth for
four hours.
Estelle Steamed Pudding
2 tablespoons butter
2V2 tablespoons sugar
3 teaspoons baking powder
1 cup raisins
2 cups flour
3 eggs, well beaten
% cup milk
Cream together butter and sugar. Stir in
flour and baking powder that have been sifted
together. Gradually add combined eggs and
milk. Beat until smooth. Fold in raisins. Pour
into a floured cloth or bag. Place in a colander
over boiling water and steam 35 minutes.
Serve with sugar and cream.
This is a richer pudding than Grandma’s,
having more butter and eggs. Short steaming
does not give the “brown flavor” of the one
steamed for hours.
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