88-Lancaster Farming, Saturday, November 18, 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 Lucy Lowe requests a recipe for old-fashioned scrapple, well seasoned. QUESTION A reader would like a recipe on how to can cooked and blended pumpkin. QUESTION A Gordonville reader wants a sour dough recipe. She tasted some from the Reading Terminal Market, and would like to have a recipe that is similar to that sold there. QUESTION Nancy Allwine, Harrisburg, lost a recipe that she clipped from this column, she thinks, in 1994. The recipe was for macaroni salad, and included a cooked dressing using vinegar, turmeric, sugar, and water; mayon naise was added after it was cooked. Anyone know what recipe she wants? Please send it in. QUESTION Faye Milwid, Delta, requests a recipe for pumpkin orange chiffon pie. QUESTION L. Reichert, New Park, re quests a recipe for clear toy candy or barley sugar. QUESTION C. Faus wants to know how to make homemade rice cakes. She writes they are nice for wheat-free diets but expensive to buy. QUESTION E. King, Bird-in-Hand, wants the recipe to make a dry mix for yellow cake, and how many cups are used to make a 9x13-inch cake. QUESTION Mary Levy, Coopersburg, wants a recipe in which raw cut-up pumpkin is placed in a double pie crust and baked. QUESTION June Berger, Annville, wants a recipe for crumb buns, which tastes similar to that sold at Mary Jane’s Baked Goods, Root’s Market. QUESTION A. Guidas wants old-fashioned recipes for soups and chilies and pumpkin fun nel cakes. She writes that she has tried many recipes from our readers and they have never left her down. QUESTION An Airville reader wants to know how to make smoked and sweet deer bo logna. QUESTION A long time reader is search ing for a recipe for maple walnut fudge. QUESTION Carol Fulkroad, Millersburg, would like a recipe for frozen yogurt, which can be made in a 1 Vz-quart ice cream freezer QUESTION Vera Moore, Gettysburg, is searching for an oatmeal muffin recipe that had been printed on the large Quaker oatmeal box about eight years ago. The ingredients in cluded applesauce and brown sugar. QUESTION Since October is Popcorn Pop ping Month, N. Kring, Somerset County, would like a recipe for kettle corn, which is a sweet ened, salted popcorn sold at county fairs and festivals. CookS KMStion Corner 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 - 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). ANSWER E. H. Martin, New Holland, want ed to know how to make frozen bread dough. Thanks to Pat Eiligson, Millers, Md., for writing that she saw a Julia Child’s television cooking show where bread baking was demonstrated. Child’s said that you can use your own bread dough recipe. Prepare according to directions. Let the dough rise once. Punch down and shape into roil shapes or bread. Place on a flat surface in the freezer until frozen. Store in a freezer bag frozen until ready to bake. To bake, place rolls on greased pan or sheet in a cold oven. Set temperature to degrees directed in your recipe, timing from when the oven reach es the required temperature. The rolls rise as oven is heats. Here is the directions for brown and serve rolls. Brown And Serve Rolls Use your favorite recipe. When rolls have been shaped and have not quite doubled in bulk, bake in a 275 degree oven. Bake until firm to touch, but not browned (25-30) minutes. Cool. Wrap and freeze. To serve, place on cookie sheet, bake at 400 degrees until brown (7-15 minutes) according to size. Thanks to an anonymous reader for sending the following recipe for frozen bread. Freezer Bread 4 tablespoons yeast 4 cups flour Vz cup sugar Vs cup shortening 2 tablespoons salt 4 cups warm water Mix all dry ingredients including yeast. Add shortening and warm water. Mix very well. Add in 2 more cups flour and mix well. Add 1 cup flour, thereafter, at a time, approximately 9-11 cups total. Knead well and grease top and let rise for 15 minutes in warm place. Divide into 5 loaves and place in greased pans. Freeze im mediately. Can be frozen up to six months. To bake immediately, let rise and bake at 350 de grees for 30 minutes. ANSWER Linda Fletcher wanted a recipe for roasted sunflower seeds. Thanks to Lydia Lapp, Cassadaga, N.Y., for sending one. Roasted Sunflower Seeds 2 cups raw sunflower seeds 1 tablespoon vegetable oil V 2 teaspoon salt Combine ingredients in a large iorn skillet. Heat over low to medium heat, stirring fre quently, until seeds become golden brown. Another method, also sent in by Lydia Lapp, is to place 2 cups seeds in 1 quart of water with 1 teaspoon salt. Soak overnight. Drain in colander, dry on towel. Put into 130-150 de gree oven on cookie sheets until dry and crisp. Place in gas oven with 130-degree pilot light. Heat for two hours. ANSWER Marsha Wagner, Mount Wolf, wanted a recipe for the “Snickers” dessert served at Shady Maple Smorgasbord. Thanks to Julie Kostenbauder, Hellam, for sending a recipe. 6 full-size Snickers candy bars, chilled 2 red delicious apples, cored, cut into bite sized pieces 2 golden delicious apples, cored, cut into bite-sized pieces 2 Granny Smith apples, cored, cut into bite sized pieces 8-ounce package cream cheese, softened 12-ounce carton whipped cream topping 1 cup marshmallow creme Maraschino cherries, drained, halved Cut the candy bars into bite-sized pieces. Combine with apples. In a large bowl, combine cream cheese, whipped cream, and marshmal low cream; beat until smooth and fluffy. Pour over Snickers and apples and stir until well combined. Garnish with maraschino cherries. Makes 6-8 servings. ANSWER Ronda Merritts, Dillsburg, lost the recipes printed last year for cakes baked in-a-jar and requested readers favorites. Thanks to Nancy Leid for sending one that was originally sent it from Bob Burner, Jenkintown. Gingerbread Baked In Jars 2% cups all-purpose flour % cup sugar 1 teaspoon baking soda V 2 teaspoon baking powder V* teaspoon salt 2 teaspoons ginger 1 teaspoon ground cinnamon V 2 teaspoon ground cloves 1 cup margarine, softened % cups hot water V 2 cup molasses Preheat oven to 325-degrees for jars. Grease five 12-ounce jelly jars - must have straight sides, no bulges in the jars. Also the jars must be sterilized by boiling in hot water bath for 10 minutes, leave the lids and rings in the water until ready to use, remove the jars and allow to air dry and cool before greasing. Use a pastry brush to grease jars with shorten ing. Do not use vegetable oil spray. In large bowl, combine flour, sugar, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Stir in margarine, water, and mo lasses until well blended. Divide equally into five jars. Place jars on a cookie sheet to pre vent them from tipping over. Bake 35-40 minutes or until cake tester in serted deep in center of each jar comes out clean. Have lids hot. Take one jar at a time from the oven (using heavy-duty mitts, the jars are hot!) Place a lid and tighten with a ring. Allow to cool on countertop. You’ll know when jars have sealed when you hear a plinking sound. If you don’t hear the sound, wait until the jars have cooled, then press down on the jar lids, they shouldn’t move at all. If you’d like to decorate the jars, wait until they’re cooled completely. Remove the ring (the lids have sealed by now) and place a wad of cotton in center of each lid; place a piece of decorative cloth (about 3-inches larger in cir cumference than jar lid, cut out with pinking shears, and place over cotton. Screw the ring back on. Turkey Tips What would Thanksgiving be without the Hum of ac tivity in the kitchen? Since the turkey is the centerpiece of many Thanksgiving meals, it may pay to educate yourself about your turkey purchasing options. ‘Frozen turkeys are flash frozen immediately after processing to 0 degrees or below and held at that temperature until packaged. The meat, once defrosted, is virtually at the same fresh ness as the day it was processed. ‘Fresh turkeys are deep chilled after packaging. They have a shorter shelf life and are, therefore, usually more expensive. ‘Proces sors may add convenience or value-added features to whole turkeys, including pop-up timers, net bags for easy carrying and self-basting solutions injected into the bird for added flavor. Consumers can choose which of these options best suit their needs. •Purchase one pound of turkey per person to be served. This formula allows for the holiday meal plus a little left over for the prized turkey sandwich. •Ensure that the packaging is intact and avoid pur chasing a bird with packaging which has rips or tears. •Save on supermarket specials by purchasing more than one turkey. A whole frozen turkey may be stored in your freezer for up to 12 months. Select the size of turkey based on number of servings needed. •There is no appreciable difference between female (hen) and male (tom) turkeys in tenderness, white/dark meat ratio or other eating qualities. Hens typically weigh up to 14 to 16 pounds and toms 15 pounds on up, so choose the size which best fits the number of dinner guests you expect. • Select alternative turkey cuts if you are having a small gathering for the holiday. Other turkey products which are readily available include a turkey breast, ten derloins, cutlets, drumsticks or thighs. Or ask your butch er to cut a whole fresh bird in two halves, roast one half and freeze the other half for a later occasion. Snickers Dessert
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