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
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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.