88-Lancaster Farming, Saturday, December 9, 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 Fanning, 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 A reader would like a recipe for chicken croquettes, which taste similar to those served by Shady Maple Smorgasbord. ANSWER - Kathryn Wear, New Castle, wants a recipe for cashew crunch, which is made by the Amish and is very buttery and ex tremely good. QUESTION A Dauphin reader enjoyed the article, “Dietz Prepares Food With Deception,” which appeared in the Nov. 11th issue. She would like more recipes that include “odd” or surprising ingredients. QUESTION A Dauphin reader wants the recipe that Amish use to make cooked celery, which they serve at their weddings. QUESTION Audrey Renno, Hamburg, would like a recipe for Pepper Pot Soup made with tripe instead of with beef. QUESTION Agnes Martin lost the recipe for potato rolls that appeared earlier this year. She had made the rolls for her 82-year-old par ents and would like to make the rolls for them again. QUESTION Howard Burkholder, Marion, wants a recipe for sweet and sour pickled eggs. 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 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 A. Guidas wants old-fashioned recipes for soups and chiiies and pumpkin fun nel cakes. She writes that she has tried many recipes from our readers and they have never left her down. QUESTION Carol Fulkroad, Millersburg, would like a recipe for frozen yogurt, which can be made in a IVi-quart ice cream freezer 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 Question 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. ANSWER Durwood Tuttle, Knoxville, makes sweet pickles in a crock that he stores in a cellar. 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 appreci ated. This is too late for the pickling season, but according to a Heintz pickling guide, slipp ery pickles are the result of a too weak vinegar solution, insufficient heat to destroy the micro organisms. Do not start counting the process ing time until water returns to boil. Write for in structions and recipes to H.J. Heinz Co., P.O. Box 57, Pittsburgh, PA 15230-0057. ANSWER - Lucy Howe requested a recipe for old-fashioned scrapple. Thanks to Rose mary Mattiuz, Kersey, for sending a recipe that her family has been using since 1959. They think it’s the best ever tasted. Although it has the same name as the one printed in last week’s issue, the ingredients are different. Philadelphia Scrapple 2 pounds lean bony pork 2 quarts water 1 tablespoon salt Pepper to taste Vz teaspoon sage or poultry seasoning Vs teaspoon mace 1 cup cornmeal Vz cup buckwheat flour Put meat in kettle; add IVz quarts water, salt, and pepper; simmer until meat is very ten der. Skim fat from top, strain off broth and set aside. Remove meat from bones and chop fine (do not grind). Pour broth into saucepan; add meat, sage, and mace, and bring to boil. Combine cornmeal and buckwheat flour; slowly stir 2 cups cold water into mixture. Add a little at a time to meat, keeping simmering continuously. Stir until mixture reaches the consistency of soft mush. Lower heat so scrapple will not scorch, stirring occasionally until thick. Pour into two 9x5x3-inch pans, rinsed with cold water. Chill. To cook, turn scrapple out of pan and cut into Vz- to 1 Vo-inch slices. Lay them so slices do not touch, in cold, heavy skillet. You may want to use a little oil in the pan. Set over mod erate heat; let brown slowly and thoroughly on one side; repeat on the other side. It may take about 30 minutes to brown scrapple properly. Makes 8-14 servings. Buckwheat flour is the secret for the fine flavor - plus the slow browning. For extra flavor, add two slices pork liver, chopped, with pork. ANSWER For the reader who wanted to know how to make homemade cake mixes to store until ready to use, here is a recipe from Debbie Reynolds, Wrightsville, and variations to make it. Snack Cake Mix 8 cups flour 4 cups sugar 1 tablespoon baking soda 1 tablespoon salt In a large bowl, combine flour, sugar, baking soda and salt. Store in tight container. To pre pare, use 2V4 cups cake mix for each cake and add the following ingredients: Banana Cake: 1 egg Vs cup milk 1 cup chopped nuts Vs cup vegetable oil Vz cup mashed ripe banana In bowl, beat egg, milk, and vegetable oil. Stir in 2 1 /» cups cake mix and banana. Fold in nuts. Pour in greased 8-inch square pan. Bake at 350 degrees for 30-35 minutes. Applesauce Cake: 1 egg % cup applesauce Va cup vegetable oil 1 cup raisins Vi cup chopped nuts 1 Vi teaspoon cinnamon 1 teaspoon allspice Vs teaspoon cloves Beat egg, applesauce, and oil. Add spices and 2Va cups cake mix. Mix well. Fold in raisins and nuts. Pour into 8-inch square pan. Bake at 350 degrees for 30-35 minutes. ANSWER Thanks to Fern Schlegel, Dalma tia, and another reader for sending in recipes for variations of whoopie pies. Oatmeal Whoopie Pies 2 cups brown sugar % cup butter 2 eggs Vi teapsoon salt 1 teaspoon cinnamon 1 teaspoon baking powder 3 tablespoons boiling water 1 teaspoon baking soda 2Vi cups flour 2 cups oatmeal Cream together sugar and shortening. Add eggs, salt, cinnamon, and baking powder. Add baking soda dissolved in hot water. Gradually add flour and oatmeal. Bake on greased cookie sheets at 350 degrees for 8-10 minutes until browned. Remove from oven. Cool. Filling: 1 egg white, beaten 2 tablespoons milk 1 teaspoon vanilla 1 cup confectioners’ sugar Mix all ingredients, add 1 more cup confectioners’ sugar % cup shortening Spread filling between two cookies to serve. Yellow Whoopie Pies 1 cup vegetable oil 2 cups brown sugar 1 whole egg, beaten 2 egg yolks (save whites for filling) Add: 3 cups flour 1 teaspoon baking soda 1 Vb teaspoon vanilla 1 cup sour milk Refrigerate 30 minutes before baking at 375 degrees for 10-12 minutes. Filling: 3 cups confectioners’ sugar 2 reserved egg whites, beaten 3 tablespoons milk % cup shortening Vz cup flour 1 teaspoon vanilla V* teaspoon salt In bowl, combine sugar, egg whites, and flour. Add milk and shortening, and salt. Whip well. Add vanilla. Spread filling between two cookies. QUESTION Thanks to Tessie Kizis, News oms, Va., for sending in this recipe. Double Chocolate Hazelnut Biscotti % cup hazelnuts, chopped 1% cups all-purpose flour % cup mini semi-sweet chocolate chips Vs> cup unsweetened Dutch-process cocoa powder 1 tablespoon instant expresso or coffee powder 1 teaspoon baking soda Va teaspoon salt 1 cup sugar 2 eggs 2 egg whites 1 tablespoon vanilla extract Heat oven to 350 degrees. Place hazelnuts on a baking sheet and bake until lightly brown, about 8 minutes. Cool. Line two large baking sheets with foil and spray the foil with nonstick cooking spray. Adjust the oven racks to divide the oven into thirds. In a food processor, combine 2 tablespoons hazelnuts, flour, 2 tablespoons chocolate chips, baking soda, and salt. Process until nuts are finely ground. Transfer dry ingredients to a large bowl. In the same food processor, combine sugar, eggs, egg whites, and vanilla until slightly thickened, about 2 minutes. Add to the dry in gredients. Stir in remaining hazelnuts and chocolate chips. Spoon 1 A of the batter (about % cup) into a rope about 14-inches long and IVz-inches wide, on one side of the baking sheet. Repeat, with two ropes on each baking sheet. Bake, revers ing sheets, once, until firm, about 15 minutes. Cool 10 minutes. Reduce oven to 300 degrees. Place logs on cutting board. With serrated knife, cut into 1 /2-inch slices, about 80 biscotti. Place the slices upright on baking sheets, one inch apart. Bake until the cut sides feels dry to the touch, 20-25 minutes. Cool completely on wire rack. Store in an airtight container.
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