88-Lancaster Farming, Saturday, April 14,2001 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 Mrs. H.S., Danielsville, has been trying to find a recipe for coconut brown ies, which were served during the 1940 s in McCrory Five & Dime store, Allentown. It’s a brownie with a layer of coconut, then chocolate frosting on top. No coconut is in the batter. QUESTION Janet Spangler, York Springs, wants the recipe for a dessert that tastes like a creamsickle. The dessert is made with orange Jell-O and mandarin oranges for topping. It has a graham cracker crust and possibly cream cheese or whipped topping in the filling. QUESTION Carol Spangler wants a recipe for hot pepper jam using green and jalapeno peppers. QUESTION - Helen Krupski, Peconi, N.Y., wants a recipe for creamy rice pudding that can be made on top of the stove. QUESTION - Helen Krupski, Peconi, N.Y., wants a recipe for cabbage relish that is served at Plain and Fancy Restaurant, Bird-in-Hand. QUESTION Sometimes Helen’s baked cheesecake rises to the top of the springform pan then collapses in the center, resulting in a one-inch high rim around the perimeter of the pan. What is she doing wrong? QUESTION - Barb Peachey, McAlisterville, wants a recipe for teddy bear paws. QUESTION - Ruth LaFollette, Bernville, wants a recipe for barbecue sauce that she be lieves was printed in this column last fall. She had made the recipe and loved the sauce but lost the recipe. Anyone know to what recipe she is referring? QUESTION Jennifer Kauffman wants a recipe for maple and brown sugar oatmeal. QUESTION C. Kessel, Hanover, wants a recipe for a dessert called lime cooler, which combines lime Jell-O and finely grated lemon/ lime peel. She believes the fluffy dessert is popular among Amish and Mennonite families. QUESTION Retired dairy farmer Don War yanka, Irwin, writes that at the York Farmer’s Market, he ordered a creamy macaroni dish that was served with stewed tomatoes. That was two years ago, but he has never forgotten how tasty it was. He would like the recipe. QUESTION R. Diehl, Bloomsburg, wants a recipe for starter sourdough buckwheat pan cake mix. QUESTION - Norma Eckard, Gettysburg, wants a recipe for pie crusts using unbleached flour. QUESTION Norma Eckard, Gettysburg, wants a recipe for vegetable lasagna. QUESTION Evelyn Reinfeld, Halifax, wants recipes using raw sugar in cakes, cookies, pies, etc. (Note: I think raw sugar is inter changeable with granulated sugar. If someone has more information and recipes, please re spond. QUESTION Donna Good, Etters, would like a recipe for cooking sausage, mainly in brown gravy. QUESTION Mary Ann Lutz, Bethel, is won- dering if there is a spice to put in horseradish to make it “a little on the hot side” without tak ing the horseradish taste away. She would also like to know where to purchase it. QUESTION Robert O’Leary, Clarks Sum mit, would like a recipe for Pepper Corn Soup. QUESTION - Tami Reigle, Paxtonville, would like a recipe for homemade hard candy that uses orange peels. Her grandparents lived in the York and Daliastown areas and her fami ly talks about this candy, but no one has the recipe. QUESTION - Zayn Muhsin, Philadelphia, would like to have recipes for making pro cessed meats such as sausage, salami, turkey ham, corned beef, bacon, or turkey bacon. QUESTION Virginia Zimmerman, Lititz, wants a recipe for making beef or pork pud dings. QUESTION L. Hurst, Shippensburg, would like to have a recipe for chocolate eclair pies like those sold in snack packs at stores. QUESTION A reader requests recipes for fruit soups made without alcohol. QUESTION A York County reader wants a recipe for Chicken-Peanut Casserole that tastes like that served at Hershey Farms Res taurant. 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 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. ANSWER Here are some more favorite cake recipes from Janet Spangler, York Springs. White Chocolate Cake 1 box white cake mix 1 Va cups water Vb cup cooking oil 1 teaspoon vanilla 2 eggs 3-ounce white chocolate baking bar, vanilla flavored candy coating or almond bark, chopped, melted Preheat oven to 350 degrees. Make frosting (recipe follows) before baking cake. Grease and flour 9x13-inch pan. In large bowl, combine all ingredients except white chocolate baking bar. Beat on low speed until moistened. Beat 2 min utes at medium speed. Gradually beat in melt ed white chocolate baking bar, beating until well blended. Pour batter into greased and floured 9x13-inch pan. Bake at 350 degrees for 25-33 minutes. Test for doneness using a toothpick. Cool 10 minutes. Frosting: 16-ounce can creamy supreme vanilla frost ing 3-ounce white chocolate baking bar, vanilla flavored candy coating or almond bark, chopped, melted 1 teaspoon vanilla 8-ounces whipped frozen topping, thawed In a large bowl, beat frosting at medium speed, gradually add 3-ounces melted white chocolate. Beat at high speed 30 seconds or until smooth and well blended. Fold in vanilla and whipped topping. Refrigerate. Variation: Can transform this recipe into white chocolate fudge cake by adding fudge filling: 'A cups confectioners’ sugar 6-ounces semi-sweet chocolate chips 3 tablespoons butter 2 tablespoons light corn syrup In small saucepan over low heat, beat all fudge filling ingredients until melted and well blended, stirring constantly. Spread fudge fill ing over warm cake. Cool completely before frosting cake. Garnish with chocolate curls. Grandma’s Fruitcake 2 cups brown sugar 2 cups hot water 2 tablespoons shortening 1 cup black walnuts, chopped 2 cups raisins 2 cups currants or chopped dates Boil mixture 5 minutes. Add the following in gredients after sifting them together: 3 cups flour 1 teaspoon baking soda Vz teaspoon salt Vz teaspoon cinnamon Vz teaspoon ground cloves Bake in greased and floured 9x13-inch bak ing pan at 350 degrees until done. A few days after baking, lay a moist tea towel on cake to keep it moist. / love to bake a lot of cakes, but this is the one I like best to eat. This is a family heirloom recipe from my Grandma Madilla Slaybaugh who died in 1957. ANSWER Here is a recipe from Mrs. Ober holtzer, Annville. Apricot Crumb Pie 1 pound dried apricots 1 quart water Vi teaspoon salt Bring mixture to a boil and boil 30 minutes. Thicken by combining % cup cornstarch and 1 cup cold water to make a paste. Add Vh cups sugar, cook until clear and sugar is dissolved. Cool. Pour filling into two unbaked pie shells. Sprinkle with crumbs. Crumbs: 1 cup flour Vi cup sugar Vi teaspoon salt Va cup butter Mix together ingredients to make crumbs. Sprinkle on pie filling and bake pies at 375 de grees for 30-40 minutes. ANSWER - Holly Galinski, Plumsteadville, wanted a recipe for a combination of baked seafood using shrimp, scallops, real crab meat, and flounder. Thanks to Debbie Reynolds for sending recipes she enjoys. Shrimp A Potato Packets 4 cups peeled, sliced potatoes 1 cup sliced mild onions 1 pound shrimpr Vi cup mushrooms, optional 4 tablespoons butter 1 teaspoon garlic salt Salt and pepper Peel shrimp and set aside. Cut four pieces of foil about 20-inches long. In center of each piece, layer half of potatoes, V * cup onions, and shrimp. Sprinkle with seasonings and dot with butter. Fold foil to close and seal. Place on grill for 20 minutes until potatoes are soft. Bake at 350 degrees for 30 minutes. Seafood Casserole 1 cup crabmeat Vs pound shrimp Vs pound scallops Vs pound flounder or haddock 1 teaspoon salt V 4 teaspoon dry mustard 2 cups white sauce (recipe follows) White sauce: 4 tablespoons butter 4 tablespoons flour Salt and pepper 2 cups milk Melt butter on low heat, add flour, salt and pepper. Gradually add milk. Simmer constantly until smooth and thick, stir all the time. Clean shrimp. Saute shrimp, scallop and fish until opaque. Add seafood and crab meat into greased casserole dish. Pour white sauce over seafood. Top with bread crumbs and sprinkle with Cheddar cheese. Bake at 375 degrees for 25 minutes or until golden brown. Sprinkle parsley over casserole. Serve and enjoy! Can be served over rice, deli cious! Seafood Chowder 4 cups diced potatoes 1 cup diced carrots 1 cup celery 8 cups milk or less Salt and pepper to taste Parsley Vi cup butter 1 pound crab meat 1 pound scallops in pieces 1 pound shrimp Cook potatoes, celery, and carrots until soft. Drain and add butter, milk, salt, pepper, and parsley. Heat until butter is melted. Peel shrimp and cut into pieces, saute seafood in small amounts of butter until opaque. Add seafood to milk mixture. Thicken slightly with flour and water. / also add cod cut into bite-sized pieces. I me part canned milk for a richer flavor. Eat and enjoy.
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