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 Carrie Sponseller, Gettysburg, requests a recipe to make homemade pot pie to dry and store until needed. QUESTION Em Snyder, Red Lion, would like a recipe to make venison sweet bolgona. How long does it need to hang before smoking and how long should it hang before using? QUESTION Lorraine Nash, Mainesburg, wants a recipe to make gummies that taste like gummie bears. QUESTION Dotty Gaul, Douglassville, writes that when she was growing up in the Harrisburg area during the 19505, her family went to the Blue Parasol, a drive-in restaurant with curb service. They served pork barbecue sandwiches with no tomato sauce but with rel ish. She thinks it was pork simmered in chick en broth with some other ingredients. Does anyone have a recipe that sounds similar to what Dotty describes? QUESTION - Linda Smith, Walpole, N.H., would like the recipe for the starter to make fruitcake in which the fruit ferments in the jar. She has the fruit part of the recipe but not the starter. QUESTION A reader would like a recipe for chicken croquettes, which taste similar to those served by Shady Maple Smorgasbord. QUESTION 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 Audrey Renno, Hamburg, would like a recipe for Pepper Pot Soup made with tripe instead of with beef. 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 - 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 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 Carol Fulkroad, Millersburg, would like a recipe for frozen yogurt, which can be made in a 1 Vz-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. Cook’s Question Comer Va cup cocoa 4 eggs, one at a time Add: 1 Va cups flour IVa teaspoon baking powder 1 cup coconut 1 cup walnuts, chopped Frosting: Va cup butter Va cup cocoa 5 tablespoons milk 1 teaspoon vanilla 1 pound confectioners’ sugar Here’s a different recipe sent in by M. Stoltz fus, Parkesburg, who offers this bit of advice to prevent losing recipes. M. keeps a three-ring notebook with magnetic pages. Whenever she tries a recipe her family likes, she places it in her “cookbook,” so she can find it whenever she needs it. In the evening, mix yeast into warm potato water and stir to dissolve. Stir all ingredients together in a bowl but do not knead. Place in large buttered bowl and butter top of dough. Cover and let set overnight. In morning, place spoonfuls of dough onto greased cookie sheets and let rise. Bake at 350 degrees Just before noon meal and serve hot with butter and Jelly. ANSWER E. King, Bird-in-Hand, wanted the recipe to make a dry mix for yellow cake, and directions for making it. Thanks to M. Stoltzfus, Parkesburg, for sending her recipe. QUESTION A reader requested an old recipe for clear bean soup made with fresh pork. ANSWER A reader wanted the recipe for Mississippi Mud Cake. Thanks to D.Seibert, Hummelstown, for sending a recipe. Mississippi Mud Pie Cream together 1 cup butter 2 cups granulated sugar Cream together butter, granulated sugar, cocoa, and eggs. Add flour, baking powder, co conut, and walnuts. Bake at 350 degrees in a greased 9x13-inch baking pan. Remove from oven and cover immediately with 1 pint marshmallow creme. Cool. Beat together frost ing ingredients and frost cooled pie. ANSWER Helen Kofron, Claymont, Del., wanted a recipe for ground beef barbecue that tastes like that served at Shady Maple patio. Thanks to Rhonda Snyder, New Holland, for sending the recipe. Barbecued Hamburger 2 pounds ground beef 1 onion Vs cup ketchup 2 tablespoons brown sugar 2 tablespoons vinegar 2 teaspoons prepared mustard 1 teaspoon Worcestershire sauce 1 teaspoon salt Fry onion and ground beef in 4 tablespoons hot fat until it loses its raw, red color. Stir until smooth and then add the other in gredients. Simmer about 20 minutes and serve with hamburger rods. Serves 8. ANSWER Agnes Martin requested the rec ipe for potato rolls, which had been printed earlier this year. Thanks to Tessie Kizis, News oms, Va., for sending the recipe, which was originally sent in by Lois Hamish in honor of Mother’s Day. Tessie writes that this Is a really a good recipe. Potato Buns 1 cup warm mashed potatoes 1 cup warm potato water 3 eggs 1 teaspoon salt % cup wheat germ 1 cup sugar Vfe cup shortening 1 package yeast 4-6 cups flour Dissolve yeast in warm potato water. Mix all and let stand overnight. Roll out 1-inch thick and cut with round cookie cutter. Put on cookie sheet and let rise. Bake at 400 degrees. Mom’s Potato Buns 1 cup mashed potatoes 1 cup sugar 1 cup warm potato water 3 eggs, beaten 5-6 cups bread flour Vt teaspoon salt 1 tablespoon yeast Vi cup butter, melted Yellow Cake Mix 9 cups flour Vs cup baking powder V« cup sugar 1 tablespoon salt 1 teaspoon cream of tarter 2 cups solid white shortening Sift dry ingredients together. Cut in shorten ing until it resembles corn meal. Store in cov ered container at room temperature. Three cups of mix makes two 8-inch cake layers. To make the cake, try the following recipe. 3 cups mix I V* cups sugar 1 cup milk 2 eggs, slightly beaten 1 teaspoon vanilla Stir sugar and cake mix together. Add re maining ingredients and beat 3 minutes. Grease and flour two 8-inch pans and spread batter evenly. Bake at 350-375 degrees for 25-30 minutes. Cool in pans for 10 minutes. Turn out on wire racks and finish cooling. Variations: Add cocoa for chocolate cake, or cinnamon and nutmeg for spice cake. ANSWER A Dauphin reader wanted the recipe that Amish use to make cooked celery, which they serve at their weddings. Thanks to a Paradise reader for sending the recipe. Cooked Celery 12 quart kettle filled to the top with cut-up celery 2 tablespoons salt 2V2-ounces vingar 2 sticks butter Add a little water to kettle to cook celery until soft. Mix together the following: 2 cups granulated sugar 2 heaping tablespoons flour Add water to make a paste and add to soft ened celery. Slowly add Vh cups canned milk or heavy cream. Do not boil after the cream is added. Count Calories, Not Food Combinations Despite what you might read in fad diet books, eating food in certain combinations does not help you lose weight. The only thing that will help you lose weight is to ex pend more energy than you consume in calories. That makes sense if you think about it: Nearly all foods are naturally combinations of protein, carbohydrates, and fat anyway. It’s impossible to keep those types of foods completely away from each other. If you want a healthier diet, increase the vegetables, fruits, whole grains and fiber you consume and reduce sugars and fats. That said, you might be interested to know that food combinations do make a difference in some ways. Certain combinations of foods can help or hinder your body’: ability to absorb certain nutrients. This doesn’t have any thing to do with calorie intake or losing or gaining weight. It does have something to do with getting more out of the food you eat in terms of nutritional value. For example, Ohio State University researchers have recently discovered that the phytonutrient lycopene in to mato soup is likely to be absorbed much better by the body when the soup is made with whole milk. When the soup is made with skim milk or with water, lycopene ab sorption is cut in half. Lycopene is thought to help pre vent some types of cancer. Similarly, consuming certain vitamins can enhance the body’s absorption of minerals. Vitamin D helps the body absorb calcium. This makes milk fortified with vitamin D a good food choice. Vitamin C is a good choice to take with iron, but don’t overdo it. Vitamin C supplements along with iron supplements can lead to too much iron being absorbed, and that could damage the liver. On the other hand, if for some reason you’ve consumed a lot of zinc, your body’s ability to absorb copper is com promised. Also, consuming large amounts of calcium can interfere with the body’s ability to absorb magnesium, iron and zinc. The problem often results because minerals have simi lar atomic weights and charges (positive or negative), making them compete with each other for uptake in ab sorptive cells in the intestine. This column is a service of The Ohio State University. Send questions to: Chow Line, care of Martha Filipic, Sec tion of Communications and Technology, 2021 Coffey Road, Columbus, OH, 43210-1044 or fllipic.3@osu.edu. Yellow Cake
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