Rft-I anca<stpr Farmina. Saturdav. February 10.2001
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 A reader requests recipes for
fruit soups made without alcohol.
QUESTION Jim Testerman, Mercersburg,
requests a recipe for baked oatmeal.
QUESTION Jim Crater, Mohnton, wants a
recipe for pickled green beans sometimes re
ferred to as diily beans. He writes that his ex
wife took the recipe with her when she left,
and he sure misses those beans.
QUESTION A Somerset reader wants reci
pes for Pasta Fazool or Fasoul and for Catalina
French Salad Dressing.
QUESTION Naomi Becker requests a reci
pe for Apricot Crumb Pie using dried apricots.
QUESTION A York County reader wants a
recipe for apple cake using a boxed cake mix
and raw apples.
QUESTION A York County reader wants a
recipe for Chicken-Peanut Casserole that
tastes like that served at Hershey Farms Res
taurant.
QUESTION Debbie Reynolds, Wrightsville,
writes that she always has problems with her
carrot cake falling in the middle. She tried add
ing more flour, but it still fell. Does anyone
know what causes it and what can be done to
remedy the problem?
QUESTION Erma Zimmerman, Williams
burg, wants a recipe for pesto sauce.
QUESTION A reader would like a recipe to
make apple or cherry turnovers like those
served at Arby’s Restaurant.
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 but
ter. 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 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
Cook*
Question
Corner
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.
QUESTION Jacob Seiler, 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.
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.
CORRECTION Eugenia Emert, Catasau
qua, wanted a recipe for pumpkin cream
cheese cupcakes, which are similar to the
chocolate or black bottom cream cheese cup
cakes. Debbie Reynolds, Wrightsville, sub
mitted one that was printed in last week’s
issue. However, she inadvertedly forgot to in
clude the baking soda, so here is the corrected
version.
Pumpkin Cream Cheese Cupcakes
2 cups flour
2 teaspoons baking powder
V 2 teaspoon salt
V* teaspoon baking soda
Vi teaspoon cinnamon
Va teaspoon ground cloves
Vi cup butter, softened
1 Vi cups brown sugar
2 eggs
% cup pumpkin
Va 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 % teaspoon cream cheese mixture
on top. Bake at 350 degrees for 15-20 minutes
or until cupcakes are done.
Thanks to Mrs. Sensenig, Ephrata, for send
ing this recipe that she clipped from this col
umn several years ago. Whenever she makes
these, she gets quite a few requests for the
recipe.
Yummy Pumpkin Cupcakes
2 cups pumpkin (mashed)
2 cups sugar
4 eggs
% cup vegetable oil
Mix the above ingredients together. Sift to-
gether the following ingredients and add to the
pumpkin mixture.
' 2 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
Mix well and fill cup cake papers half full of
batter and top with 1 teaspoon of topping.
Bake 15-20 minutes at 350 degrees.
Topping:
8-ounces cream cheese
1 egg
Vz cup sugar
Dash salt
6-ounces chocolate chips
Cream cheese, egg, sugar, and salt, add
chocolate chips and mix.
Makes 36 cupcakes.
ANSWER - Thanks to Ruth Klingler, Selins
grove, for sending two different recipes, which
had been requested by Linda Smith, Walpole,
N.H.
Brandied Fruit Starter
ISVo-ounce can pineapple chunks
17-ounce can apricot halves
16-ounce can sliced peaches
10-ounce jar maraschino cherries
I V* cups sugar
1 'A cups brandy
Combine all ingredients in a clean non-metal
bowl and stir gently. Cover and let stand at
room temperature for three weeks, stirring
twice a week. Starter is now ready to use.
Reserve 1 cup of starter at all times or you’ll
need to start all over again. To replenish start
er, add 1 cup of sugar and 1 of the four fruits
listed. Add another fruit every week for the
next three weeks, stirring gently each time.
Cover and let stand at room temperature three
days before using. Apricot or peach brandy can
be used and fruit cocktail substituted for
peaches or apricots.
Brandled Fruit
For starter, place in a 1-quart container with
loose-fitting top, stir 3-4 times the first day:
% cup drained, chopped pineapple
3 A cup drained, chopped peaches
6 chopped maraschino cherries
1 Vz tablespoons dry yeast
At the end of two weeks, add 1 cup chopped
pineapple and 1 cup sugar. Stir eveiy 2-3 days.
After another two weeks, add 1 cup chopped
peaches and 1 cup sugar. Stir every 2-3 days.
Two weeks later, add 1 cup chopped maraschi
no cherries and 1 cup sugar. Stir every two or
three days and let it work for at (east two
weeks. To keep the starter going, add more
fruit and sugar every two weeks.
At the end of the eighth week, the addition
of fruit and sugar in the above order and
amounts should be started all over again. You
may have to put the starter in a larger jar.
Never use citrus fruits or let the. starter drop
below 3 cups. Apricots can be used. Never re
frigerate or seal the Jar.
Friendship Cake
1 yellow cake mix
% cup oil
4 eggs
Va cup starter Juice (drained liquid from
starter)
1 small box instant vanilla pudding
2 cups starter fruit
1 cup chopped nuts
Mix together all ingredients for cake and
bake In greased tube or bundt pan at 350 de
grees for 50-70 minutes.
ANSWER Polly Weiss, Woxall, wanted to
know where to find yellow corn meal to make
mush. She wrote that the stuff sold in super
markets doesn’t taste like the corn meal that
feed stores used to sell. Thanks to Karen
Moyer, Portage, for writing that she had the
same problem in Cambria County, but she
found a good source called Brinser’s Best man
ufactured by James H. Haldeman, 1466 Jerry
Lane, Manheim, PA 17545. The homeground
corn meal is available in many stores in the
Lancaster and Lebanon County area.
If you are really ambitious, Elizabeth Stotts
fus, Millersburg, writes that you can make your
own yellow corn meal to make mush. If you live
near a neighbor who farms, ask if you can
gather ears of corn in the fall after the corn
has dried. Bring the ears of corn into the house
and lay them out to dry in a warm.place for an
other 2-3 weeks. Then shell off the corn and
take it to a grinder at a feed mill to be ground
into corn meal.
ANSWER Carrie Sponselier, Gettysburg,
requests a recipe to make homemade pot pie
to dry and store until needed. Thanks to Karen
Moyer, Portage, for sending this recipe.
Homemade Pot Pie
1 egg
1 tablespoon shortening
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