88-Lancaster Farming, Saturday, February 3,2001
If you are looking for a recipe but can’t find it, send
your recipe 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 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 to
make apple or cherry turnovers like those
served at Arby’s Restaurant.
QUESTION - Polly Weiss, Woxall, wants to
know where to find yellow corn meal to make
mush. The stuff sold in supermarkets doesn’t
taste like the corn meal that feed stores used
to sell.
QUESTION Eleanore Henne, Bernville,
wants a recipe to make cashew brittle in the
oven, not on the burner. She does not have a
microwave so do not send directions using a
microwave.
QUESTION Tammy Coleman, Millersburg,
wants a recipe to make pumpernickel bread in
a bread machine.
QUESTION - Marlin Winters, Elizabethtown,
wants a recipe for a good moist carrot cake
without nuts. She especially likes those sold at
Darrenkamp’s Store.
QUESTION Frances Hanlin, Mt. Storm,
W.V., writes that she is having trouble churning
butter. They have churned butter for years, and
she thinks they are doing everything the Same
as before. The cows are the same and the
feeding the same, but when the cream is
churned, it whips up but the butter particles
won’t gather together. Anyone have some in
sight into the cause of this problem?
QUESTION G. Sweitzer, Airville, wants to
know where she can buy “A Complete Guide to
Home Meat Curing,” published by Morton Salt.
Also, did the Enterprise Meat Grinder Company
publish detailed instructions or a recipe book?
If so, where can it be found.
QUESTION Shirley Schwoerer, Wysox,
would like a recipe for strawberry butter.
QUESTION R. Diehl, Bloomsburg, wants a
recipe for white chocolate brownies and for
white chocolate cake.
QUESTION Jackie Hall, Saye, Va., wants a
recipe to make butter from milk purchased
from supermarkets. She also is looking for a
used butter separator. Editor’s Note: I don’t
think it is possible to make butter from homog
enized milk because the cream will not sepa
rate from the milk. However, purchased cream
may be used.
QUESTION - Kelly Judge, Hampstead, Md.,
requests a recipe for hot pepper relish that sub
shops use as a hoagie spread. She would like
to can the spread.
QUESTION Rachel Seller, Paradise, re
quests a recipe for steak sauce.
QUESTION A steady reader would like to
know why the pickled garlic she made turned
green. She used a recipe in this column, but
after several weeks the garlic turned green. Is
it safe to eat? Also, how can you keep garlic
during winter months without it drying out?
Any information and recipes for garlic would be
appreciated.
QUESTION Bob Snyder, Akron, Ohio, re
quests a recipe for hot rice, which includes on
ions, tomatoes, and other ingredients. He has
tasted the mixture in restaurants, but isn’t sure
of the ingredients.
QUESTION Jody Applebee wants a recipe for
corned beef hash that tastes like that served in
restaurants.
Cooks
Question
Comer
QUESTION Jacob Boiler, Holtwood, would
like to have some recipes for cheese making.
Also, he would like to know where to buy ren
net tablets.
QUESTION Annie Kauffman, Honey Brook,
wants a recipe to make butterscotch or cara
mel topping for ice cream that tastes like
Smuckers’ toppings.
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 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 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 A. Guidas wants a recipe for
pumpkin funnel cakes.
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.
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.
ANSWER Eugenia Emert, Catasauqua,
wanted a recipe for pumpkin cream cheese
cupcakes, which are similar to the chocolate or
black bottom cream cheese cupcakes. Thanks
to Debbie Reynolds, Wrightsville, for sending
one.
Pumpkin Cream Cheese Cupcakes
2 cups flour
2 teaspoons baking powder
Vi teaspoon salt
Vi teaspoon cinnamon
V* teaspoon ground cloves
Vi cup butter, softened
1 Vi cups brown sugar
2 eggs
3 /» cup pumpkin
% cup buttermilk
Sift together flour, baking powder, salt, bak
ing soda, cloves, and cinnamon.
Beat together butter and brown sugar. Add
eggs and beat until light and fluffy.
Mix pumpkin and buttermilk in a small bowl.
Alternately add flour mixture and pumpkin mix
ture to butter, end with flour.
Cream Cheese Filling:
Beat until well mixed:
8-ounces cream cheese
1 egg
Vi cup sugar
Fill cupcake papers one-third full with cake
batter. Add Vi teaspoon cream cheese mixture
on top. Bake at 350 degrees for 15-20 minutes
or until cupcakes are done.
ANSWER Rose Menajlo, Bridgeton, N.J.,
wanted a recipe for homemade ice cream that
does not require heating or a cooked mixture.
Thanks to Leona Matz, Galeton, for sending a
recipe.
Homemade Ice Cream
Beat together until foamy:
4 eggs
Add:
IVz cups sugar
1 large box instant pudding, any flavor
Mix together:
2 large cans evaporated milk
1 tablespoon vanilla
Pour mixture into one gallon ice cream
freezer container. Fill with whole milk to fill
line marked on container, stir well. Freeze
according to ice cream manufacturer’s instruc
tions.
Thanks to Mrs. Ernest Brenneman, Meyer
sdaie, for sending a similar one that her family
enjoys.
No Cook Ice Cream
2 pints whole milk
2 boxes instant pudding
2 cups sugar
1 quart cream
4 eggs
1 tablespoon vanilla
Mix pudding and milk and set aside until
thick. Next combine sugar and cream, stirring
well, separate eggs, beat egg yolk with a little
milk and add to sugar mixture, add vanilla
flavoring, and instant pudding. Fold in stiffly
beaten egg whites and beat thoroughly with
egg beaters. Pour mixture into ice cream con
tainer and fill to within 2-inches with milk.
Freeze according to ice cream manufacturer’s
instructions.
ANSWER In the Dec. 2 issue, a recipe for
Mincemeat Bars from Katherine Wagner was
printed. However, the measurement for butter
was not included, and Katherine writes that
she lost her recipe despite looking everywhere
for it. So, I guess we’ll drop the request unless
someone else has the recipe.
ANSWER A reader would like a recipe for
chicken coquettes, which taste similar to those
served by Shady Maple Smorgasbord. Thanks
to a reader for sending one for chicken co
quettes and also one for turkey.
Chicken Coquettes
Melt 3 tablespoons butter, blend in V « cup
all-purpose flour. Add Va cup milk and Va cup
chicken broth. Cook and stir until mixture
thickens and bubbles; cook and stir one min
ute. Add 1 tablespoon snipped parsley, 1 tea
spoon lemon juice, 1 teaspoon grated onion, V*
teaspoon salt, and dash each of paprika, nut
meg, and pepper.
Cool. Add V/a cups finely diced cooked
chicken; salt to taste. Chill thoroughly. With
wet hands, shape mixture into eight balls
(scant % cup). Roll in % cup fine cracker or
bread crumbs. Shpe balles into cones, handling
lightly. Dip into mixture of 1 beaten egg and 2
tablespoons water; roll in crumbs.
Fry in deep hot fat (366 degrees) for 2 1 /a-3
minutes until heated through. Drain. Serves 4.
For crispy coquettes, keep the cooking fat at
exactly the right temperature and fry small
quantities at one time.
Oven Turkey Coquettes
Melt 2 tablespoons butter; blend in 3 table
spoons all-purpose flour. Add Va cup each milk
and chicken broth. Cook and stir until mixture
thickens; cool. Add 2 cups diced cooked tur
key, 1 tablespoon snipped parsley, and Va tea
spoon rosemary, crushed; salt to taste. Cover;
chill several hours.
Trim crusts from 6-8 slices bread; tear slices
into Vfe-inch pieces. Shape turkey mixture into 8
balls (% cup each). Dip balls into 1 beaten egg.
Roll in bread pieces, coating well. Place in
greased shallow baking pan. Brush with melted
butter. Bake at 350 degrees for 25 minutes,
until hot and toasted.
The reader suggests serving the coquettes
with this recipe.
Whole Cranberry Sauce
Place in a saucepan and stir until the sugar is
dissolved:
2 cups water
2 cups sugar
Boil the syrup for 5 minutes. Pick over,
wash, and add:
4 cups cranberries
Simmer cranberries in the syrup, uncovered,
very gently without stirring, until thick and
clear, about 5 minutes. Skim. Add:
2 teaspoons grated orange rind. Pour the
cranberries into a large mold that has
been rinsed in cold water. Chill until firm.
Unmold to serve.
ANSWER Thanks to Ivamae Love,
East Waterford, for sending a recipe for
red velvet cake.
Red Velvet Cake
Vi cup shortening
2 eggs
1 Va cups granulated sugar
1 teaspoon vanilla
1 teaspoon salt
2-ounces red food coloring
ZVi cups flour
2 tablespoons cocoa
1 cup buttermilk
Cream together sugar, shortening, eggs, and
vanilla. Add food coloring. Sift flour and salt to
gether. Add alternately with milk. Beat well.
Combine 1 tablespoon vinegar and 1 teaspoon
baking soda and add all at once to batter. Bake
in round pans or 2-heart-shaped pans at
350-degrees for 45 minutes or until toothpick
comes out clean when inserted in cake.
Icing:
3 cups confectioners’ sugar
% cup shortening
1 teaspoon vanilla
2 egg whites
Beat shortening and sugar well. Add vanilla
and egg whites, beat again until well beaten.
Frost cake.