88-Lancaster Farming, Saturday, March 9, 2002
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 answers 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 Bonnie Reese, Wellsboro,
writes that she lost the recipe for peanutbutter
meltaways that had been printed in this paper a
few years ago. She’d like the recipe in which
the candy was made with white chocolate that
was melted and combined with peanut butter. It
was then cooled and dipped into milk choco
late. She wants it in time for Easter.
QUESTION Beth, Hampstead, Md., re
quests a recipe for oriental chicken salad that
tastes like that served at Appleby’s.
QUESTION Beth, Hampstead, Md., re
quests a recipe for a non-dairy whipped frost
ing like the frosting Walmart uses on their
cakes. Beth writes that she has never tasted
better icing but cannot seem to duplicate it at
home.
QUESTION Recipes for Easter candy are
requested that do not use paraffin in the coat
ing chocolate.
QUESTION - Eva Burrell, Glen Gardner, N.J.,
writes that every time she makes old-fashioned
pearl tapioca pudding something goes wrong.
She prefers a recipe for the oven version.
QUESTION Nutritionists keep telling us to
eat more vegetables. I need recipes to entice
my family to eat them.
QUESTION Fred Daddario wants a recipe
for peanut butter fudge that is made with con
densed milk.
QUESTION Peter Nuskey, Southampton,
wants to know why his corn bread sticks to
cast iron corn-shaped molds. It’s frustrating to
have the corn bread crumbly and broken into
several pieces. What kind of oil should he be
using? What recipe works. How soon do you re
move the cornbread from the molds after bak
ing?
QUESTION Barbara Schaffer requests a
recipe for mustard eggs, similar to red beet
eggs but made with mustard.
QUESTION Mary Ann Lapp, New Holland,
wants recipes for drink mixes in a jar, especial
ly for cappuccino.
QUESTION A reader from Potter County
wants a recipe for salt rising bread.
QUESTION - Helen Kofron, Claymont, Del.,
wants a recipe for soft oatmeal cookies.
QUESTION Barbie Beiler would like to
have a recipe for cinnamon French bread sticks
that taste like those served at restaurant break
fast buffets.
QUESTION A reader wants some diabetic
bread recipes that can be made in a bread ma
chine.
QUESTION Recipes are needed that are
tasty, nutritious, and low calories.
QUESTION - Cheryl Miller, Hellam, asks if
anyone will share the recipe for the salad
dressing served by Friendly’s Restaurant on
their Oriental Chicken Salad. Is the sauce on
the chicken a teriyaki sauce?
QUESTION - Eva Burrell, 110 Red Mill Rd.,
Glen Gardner, NJ 08826, is looking for a recipe
for spiced pumpkin pecan butter. If we do not
receive this request within two weeks, we will
drop it.
ANSWER Toni Kellers, Bucks County,
sends in this recipe in answer to Jan Whitney’s
request.
Crab Cakes
2 cups grated zucchini
2 eggs
1 cup Italian bread crumbs
1 tablespoon mayonnaise
1 tablespoon Old Bay seasoning
2 teaspoons mustard
Combine ingredients and form into cakes.
Fry in cooking oil.
ANSWER Recipes for the following sub
jects are often requested. Toni Kellers, Bucks
County, writes that 33 booklets with about 30
recipes on them is available from Jackie Gan
naway, Texas. Toni writes the recipes are easy
and excellent. The booklets sell for $3.95 each,
6 for $19.95, 10 for $29.95, and 25 or more for
$2.50 each. The booklets include “Cake (baked)
In a Jar;” “Lookie, Lookie, It’s Gonna Be A
Cookie” (made from cake mix); “Slow Cooker
Suppers,” “Classy Casseroles,” “Mud Pies and
Dirt Cakes,” two of friendship bread (with and
without fruit), and nine booklets on gift mixes in
a jar. For more information, write to Cookbook
Cupboard, P.O. Box 50053, Austin, Texas
78763.
ANSWER Another recipe made with boxed
pudding mix is this one sent in by Toni Kellers,
Bucks County.
Fudge
2 boxes regular chocolate pudding
1 Vi cups milk
Va cup butter (actually margarine works bet
ter)
1 teaspoon vanilla
4 cups sugar
Mix together pudding mix and sugar; add
milk and cook to 200 degrees. (It’s convenient
to use an electric cooking pot set at 250 de
grees). Pour into mixer bowl and beat on low.
Add vanilla and butter or margarine while beat
ing. Pour into 9x12-inch pan when it begins to
hold a pattern.
ANSWER A Montgomery County reader re
quested a recipe for funny cake, which has a
chocolate bottom. Thanks to Ronald Sowers,
York, for this recipe.
2 unbaked pie shells
Va cup butter
1 cup flour
Va cup shortening
2 teaspoons baking powder
1 Vi cups sugar
1 cup milk
2 eggs
Heat butter and shortening to a cream; beat
in sugar. Add eggs and vanilla, beat well. Sift
flour and baking powder. Add to creamed mix
ture alternately with additions of milk. Pour into
unbaked pie shells.
Sauce:
1 cup sugar
V 2 cup cocoa
1 teaspoon vanilla
% cup water
Combine all sauce ingredients in a saucepan.
Set over low heat until sugar is melted and rich
syrup is made. Pour over ingredients already in
pie shells. Bake at 350 degrees for 35-40 min
utes.
ANSWER Here are some more ideas and
recipes that had been requested by Brenda
Pouts, Auburn, N.Y. Miriam DeLong, Quarryville,
recommends using Glaze A Pie Glaze made by
Concord Foods to freeze berries. The glaze is a
dry mix in a box. Mix it according to directions
on the box except use a few more strawberries.
When thawed, the berries stay firm for two days
in refrigerator. She also recommends the peach
glaze for peaches, but did not like the one for
blueberries.
Suzanne McElihenny writes that she doesn’t
know of a way to prevent mushiness when
freezing strawberries, but she knows of a few
good ways to use the frozen berries: Puree
partly thawed berries in the blender. Mix with
an equal amount of applesauce. May add sugar
if desired.
Strawberry Pops
1 packet unflavored gelatin
% cup milk
Vz cup sugar
1 cup boiling water
2 cups frozen strawberries
In blender, sprinkle gelatin over milk. Let
stand two minutes. Add boiling water, process
2 minutes. Add berries and sugar. Process at
high speed until smooth. Pour into molds.
Freeze 4 hours.
Another reader writes that she pours hot
Danish over the berries before they are thawed.
Here is her recipe.
Funny Cake
Strawberry Danish Dessert
Mix together:
1 cup clear jel (not instant)
2 cups sugar
2 packages strawberry Kool-Aid
Combine ingredients. Cook % cup mix with 2
cups water until thickened. Add 1 quartjrozen
strawberries.
Irene Hurst, Newmanstown, sent this recipe
that she writes is simple to put together and
tastes smooth and creamy.
Strawberry Delight Pie
2 cups frozen, whole strawberries
Red food coloring, optional
3.4-ounce package instant vanilla pudding
8-12 ounces frozen whipped topping, thawed
1 graham cracker crust
V 2 cup flaked coconut, toasted, optional
In food processor or blender, crush straw
berries. Add food coloring if desired. Beat in
pudding mix until smooth. Fold in whipped top
ping. Pour into crust. Sprinkle with coconut.
Chill until ready to serve. Store leftovers in the
refrigerator. Yield: 6-8 servings.
ANSWER A reader requested a recipe for
glazed doughnuts. Thanks to Janet Weaver,
White Haven, for sending a recipe that she has
used about 50 years. Weaver writes that the
recipe makes very light doughnuts. She likes to
double the recipe.
Glazed Potato Donuts
1 package dry yeast or 1 cake compressed
yeast
1 'h cups water
% cup shortening
% cup sugar
2 eggs
1 teaspoon salt
1 cup hot mashed potatoes
7-7V2 cups flour
Soften yeast in lukewarm water; set aside.
Cream sugar and shortening. Add eggs and
salt. Heat well. Blend in hot mashed potatoes.
Add yeast. Mix well. Gradually add flour mixing
well after each addition to form dough. Knead
on floured board until smooth and satiny, about
5 minutes.
Place in greased bowl and let rise in warm
place until doubled in size. Roll out and cut into
doughnut shapes. Place on floured cloth. Let
rise about 30 minutes and fry in hot oil. Drain
on absorbent paper and glaze while warm.
Sugar Glaze:
Gradually add 1 /z cup boiling water to 3 cups
sifted confectioner’s sugar. Stir in 1 teaspoon
vanilla. Dip doughnuts in while still quite warm.
ANSWER Here’s a recipe from Maggie
Keeler, W.V. in answer to crackpot recipes.
Maggie writes that she has a new love and that
is making slow cooker rice pudding. She has
taken this recipe to potlucks, served it warm
and cold and served it for breakfast as a hot
cereal or later cold as a dessert. Even doubled,
this recipes fits into her SVz-quart crackpot.
This recipe she writes is as creamy as those
cooked on the stove and a lot easier to make.
She adapted this from a recipe used in the
19705. This version is lower in fat, sugar, and
salt, than the original. She writes, “Our tastes
have become accustomed to lighter cooking, so
we think the lighter version is as good as the
richer one.
MK’s Slow-Cooker Rice Pudding
1 cup raw, regular short- or long-grain rice
2 cups cold water
1 teaspoon salt
1 tablespoon butter, optional
Combine in a saucepan, cook until done,
about 23 minutes. Should have about 2Vz cups
cooked rice when done.
Rice Pudding:
2Vz cups cooked rice
Vz cup granulated sugar (can be half granu
lated and half brown sugar)
1 1 /z cups scalded milk or 12-ounce can evap
orated milk
2 eggs, lightly beaten
2 tablespoons butter
1 teaspoon vanilla
Vz-1 teaspoon cinnamon (adjust to taste)
Vz cup raisins (I use golden)
Combine in sprayed pot of slow cooker. Cook
on low for 4-5 hours or until liquid is mostly ab
sorbed. This recipe doubles easily. Can be
served warm or cold. Do not use instant or con
verted rice.
ANSWER In answer to Anna Bryan’s inqui
ry about keeping fresh parsley, Amy Marple,
Englewood, FI., writes that she simply washes
and drains parsley. Seals it in a baggie and puts
in the vegetable drawer of the refrigerator.
Keeps about two weeks.
ANSWER Elinor Klotz requested a recipe
for carrot raisin salad. Here is one from Fran
Pierman, Stockton, N.J.
2 pounds carrots, grated fine
Vi cup raisins (soften in boiling water)
1 cup mayonnaise
24-ounce can crushed pineapple, drained
Carrot Salad