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.