88-Lancaster Farming, Saturday, January 6, 2001
If you are looking for a redpe but can’t find it, send
your redpe request to Lou Ann Good, Cook’s Question
Comer, 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 redpe 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 - Annie Kauffman, Honey Brook,
wants a recipe to make butterscotch or cara
mel topping for ice cream that tastes like
Smuckers’ toppings.
QUESTION - Brenda Reinhart, Coopers
burg, wants a recipe for grape juice from
homegrown grapes.
QUESTION Brenda Reinhart’s sister-in
law wants a recipe for Bread and Butter Zuc
chini.
QUESTION A reader would like a recipe
for chocolate filled cookies and for raspberry
filled cookies like they make at Bird-in-Hand
Bake Shop. The raspberry filled have a buttery
flavor on the outside with a smooth raspberry
filling. The chocolate have a chocolate chip
outside with a fudge-like filling.
QUESTION In the Dec. 2 issue, a recipe
for Mincemeat Bars from Katherine Wagner
was printed. However, the measurement for
butter was not included. Katherine, please let
us know the amount of butter required for the
recipe, as several readers have inquired about
it.
QUESTION Carrie Sponseller, Gettysburg,
requests a recipe to make homemade pot pie
to dry and store until nepded.
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. Guidas wants old-fashioned
recipes for soups and chilies and pumpkin fun
nel cakes.
QUESTION Howard Burkholder, Marion,
wants a recipe for sweet and sour pickled
eggs.
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 C. Faus wants to know how to
make homemade rice cakes. She writes they
are nice for wheat-free diets but expensive to
buy.
Cook*
tion
Comer
joyed the article, “Dietz Prepares Food
With Deception,” which appeared in the Nov.
11th issue, and requested more recipes that
include “odd” or surprising ingredients. Thanks
to Maggie Keeler, Charlestown, W.V., for send
ing several recipes containing surprise ingredi
ents. She writes that she takes such things as
the Chocolate Sauerkraut Cake to church pot
lucks, but she never tells anyone what the
“surprise” is until after they have tasted it.
Maggie writes that she has collected many
dessert recipes featuring everything from
beets, lettuce, and sweet potatoes to garlic.
She promises to send more recipes containing
unusual ingredients after the holidays.
Catsup Cake
2 cups flour
Vz cup sugar
Vi cup cocoa
1 Vi teaspoon baking soda
1 Vi teaspoon baking powder
Vi teaspoon cinnamon
V* teaspoon salt
1 cup milk
Vi cup catsup
Vi cup shortening
1 teaspoon vanilla
2 eggs
Combine flour, sugar, cocoa, baking soda,
baking powder, cinnamon, and salt in a large
mixer bowl. Stir in milk, catsup, and shorten
ing; beat on low until combined. Add vanilla
and eggs; beat on medium for 2 minutes. Bake
in 13x9-inch baking pan for 35 minutes at 350
degrees. Cool and frost with chocolate frost
ing.
Chocolate Mayonnaise Cake
3 cups unsifted flour
IVi cups sugar
Vi cup cocoa
2V4 teaspoons baking powder
1 Vi teaspoons baking soda
1 Vi cups real Mayonnaise
IVi cups water
1 Vi teaspoons vanilla
Sift dry ingredients together into a large
bowl. Gradually stir in mayonnaise, water, and
vanilla until well blended. Pour into two greas
ed and wax paper-lined 9-inch cake pans. Bake
layers at 350 degrees for 30 minutes or until
cake tests done. Cool and frost.
Note: Cake contains no additional eggs or oil
other than what is in the mayonnaise and stays
moist.
Sauerkraut Apple Cake
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
Vz teaspoon grated nutmeg
1 teaspoon salt
1 cup sugar
Vt cup packed brown sugar
4 eggs
1 cup vegetable oil
16-ounce can sauerkraut, drained, rinsed
1 peeled, cored, finely chopped apple
1 cup coarsely chopped walnuts or pecans
Frosting:
8-ounces softened cream cheese
Vi cup softened butter
1 pound powdered sugar
1 teaspoon vanilla
2 teaspoons cinnamon
1 tablespoon grated orange zest
% teaspoon salt
Combine flour, baking powder and baking
soda, cinnamon, nutmeg, and salt; set aside.
Combine the sugars in another bowl; whisk in
the eggs and oil until well blended. Mix in
kraut, apple, and nuts. Stir in dry ingredients
Just until moistened. Put into greased and
floured 13x9-inch pan. Bake at 350 degrees for
30 minutes, or until cake tests done. Cool com
pletely before frosting. Serve cake at room
temperature. To make the frosting, beat cream
cheese and butter together. Add the powdered
sugar gradually, then vanilla, cinnamon, orange
zest, and salt. Beat until well blended; spread
on cooled cake. Refrigerate cake or icing will
become too soft, but bring to room tempera-
QUESTION Since October is Pop
corn Popping Month, N. Kring, Somer
set County, would like a recipe for
kettle corn, which is a sweetened,
salted popcorn sold at county fairs
and festivals.
QUESTION A reader requested
an old recipe for clear bean soup
made with fresh pork.
ANSWER A Dauphin reader en-
ture to serve. Makes 12 servings.
ANSWER - Audrey Renno, Hamburg, want
ed a recipe for Pepper Pot Soup made with
tripe instead of with beef. Thanks to Donna
Montagner, Kempton, for sending a recipe for
tripe, an old Italian recipe that her husband’s
mother brought with her (by memory) in the
19205.
Cut unpressed tripe into inch-long pieces
about Vfc-inch wide. Saute in olive oil and butter
enough to coat bottom of pot. Add:
Sait and pepper, to taste
3 tablespoons parsley
2 teaspoons tomato paste
In spice ball or small sack, combine:
Garlic clove
2 tablespoons whole cloves
3 pieces cinnamon stick (Vi-inch long)
Simmer slowly for three hours, adding boil
ing chicken broth.
ANSWER For the readers who requested
gluten-free recipes, here are several from Mag
gie Keeler, Charlestown, Va. She also recom
mends the following sources for more informa
tion, recipes, and gluten-free baking products:
Website - www.glutenfreemall.com
Miss Roben’s P.O. Box 1149, Frederick, MD
21702; Phone 1-800-891-0083 and website:
missroben.com
Gluten-Free Living (bi-monthly newsletter), P.O.
Box 105 K, Hastings on Hudson, NY 10706. E
mail: gfliving@aol.com
Wheat-Free Sighs
3 egg whites
V* teaspoon cream of tartar
Vfc cup sugar
V* cup almonds, chopped
1 teaspoon grated lemon peel
Combine egg whites with cream of tartar.
Beat until foamy. Add sugar gradually; beat
mixture until stiff. Fold in almonds and lemon
peel. Drop mixture by spoonfuls onto an un
greased baking sheet. Bake at 325 degrees for
25 minutes. Makes about 2V2 dozen.
1 cup gutter
2 cups brown sugar
2 teaspoons baking powder
V 2 teaspoon salt
4 cups oid-fashioned oats
Melt butter and brown sugar in a heavy skil
let. Take off heat; stir in baking powder and
salt. Mix in oats. Put in a greased 9x13-inch
baking pan. Bake at 350 degrees for 20-25
minutes. Cool thoroughly before cutting into
squares.
Oatmeal Crumb Bars
4 cups quick oats
I V2 cups chopped walnuts
1 cup packed brown sugar
1 cup shredded coconut
1 teaspoon salt
% cup melted butter
3 /« cup orange marmalade
Combine all ingredients; mix well. Press into
a greased 15x10-inch jelly-roll pan. Bake at
400 degree oven for 18-20 minutes. Cool be
fore cutting. Makes 4 dozen.
ANSWER Carol Fulkroad, Millersburg,
wants a recipe for frozen yogurt, which can be
made in a IVi-quart ice cream freezer. Thanks
to Dorothy Stems, Deerfield, N.J., for sending a
recipe.
Basic Vanilla Frozen Yogurt
20-ounces plain yogurt
Vz cup sugar
1 envelope unflavored gelatin softened in V*
cup water
Dash salt
Vi cup evaporated milk
2 teaspoons vanilla
Scald evaporated milk over low heat, stirring
occasionally to avoid the skin formation over
the top of the milk. Add sugar, salt, and soft
ened gelatin. Stir until thoroughly dissolved
and mixture is completely smooth. Cool, add
yogurt and vanilla. Mix well. Chill thoroughly in
refrigerator for two hours or longer. Pour into
can and freeze. Makes 2 quarts.
Fruit Ice Cream: Vanilla recipes may be var
ied with the addition of either good ripe
peaches, bananas, strawberries, or other fruits
or flavors desired. Use one cup fruit per quart
ice cream.
Trips
Scotch Teas