88-Lancaster Farming, Saturday, November 30, 2002
If you are looking for a redpe but can’t find it, send
your redpe 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.
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pe. Sometimes we receive numerous answers to the
same request, but cannot print each one.
Answers to redpe requests should be sent to the same
address. You may also e-mail questions and answers to
LGOOD.EPH@LNPNEWS.COM
QUESTION - Pat Elligson, Millers, Md.,
wants a recipe for good, moist old-fashioned
fruit cake that is thick with fruit and nuts.
QUESTION P. Horst writes that this sum
mer she grew a plant called citron, which is in
the watermelon family. She would like recipes
using citron.
QUESTION Linda Christman, Greencastle,
wants a recipe for apple dumpling syrup made
with the little red cinnamon heart candies.
QUESTION A subscriber wants to know
the secret for making flaky pie crust that is not
mealy or oily. An exact recipe is desired.
QUESTION Joanne Eberle, Delaware,
would like a recipe for apple cider doughnuts.
QUESTION Do you have any unique cookie
recipes to share? Recipes for cookies, candies,
and other holiday treats are needed. Also
needed are recipes to make for holiday gifts.
QUESTION Charles Blerwegh, West Chest
er, wants to know how to make homemade
mustard (for hot dogs and hamburgers) using
dried mustard. He just received three one
pound cans of dried mustard.
QUESTION June Martin, Oxford, N.J.,
wants a recipe to make venison hot dogs.
QUESTION A reader wants recipes for a
steak sauce or one to use as a marinade. She
also wants to know how- to make steaks that
taste like those served at steak houses.
QUESTION - Frank Bonk, Perth Amboy, N.J.,
wants to know where to find fresh killed geese
and goose livers.
QUESTION An Ephrata reader and also A.
Smucker, Kinzers, want a recipe to make a
honey mustard pretzels.
QUESTION Nina Biddle, Tyrone, has iden
tical recipes for sugar cookies, one using Pil-
Isbury flour and the other Gold Medal. Why do
they taste differently if the identical ingredients
are used?
QUESTION A reader would like a recipe to
make candy bars that taste similar to Nutra
geous.
QUESTION S. Jones is trying to find a reci
pe to make black licorice coal candy like that
sold in miniature coal buckets with a little ham
mer to break it.
QUESTION Gloria Miller, Christiana, lost
the recipe for mini upside down pineapple
cake, which is made in cupcake pans. Anyone
have it?
ANSWER Evelyn Graver, New Market, Md.,
wanted a recipe for creamed cabbage. Here is a
different recipe than the one previously printed.
This is from Hazel Hann, Needmore.
Creamed Cabbage
1 head cabbage
Salt and pepper to taste
1 tablespoon butter
V* cup water
1 egg, beaten
1 tablespoon flour
3 teaspoons sugar
1 cup cream
Vs cup vinegar
Cut cabbage into fine pieces. In a saucepan,
combine cabbage, salt, pepper, butter, and
water. Steam until tender.
Combine beaten egg, flour, sugar, and
cream. Pour over cabbage, and bring to a boil.
Add vinegar and remove from heat immediately.
Serve.
ANSWER - Gloria Mills, Williamstown, N.J.,
has two packages of Clear Jel, one is marked
instant, and the other regular, for which she
wanted instructions for usage. Thanks to Jack
ie for e-mailing that she uses Clear Jel in can
ning fruit pie filling. It’s similiar to cornstarch
but Clear Jel does not break down when mak
ing sauces or make pie filling runny.
Thanks to Cheryl Wenger, Womelsdorf, for
sending these instructions and a recipe: For
one pie, combine 3 tablespoons instant Clear
Jei with V 2 cup sugar. Add 1 cup water or fruit
Juice and combine with enough fruit for one pie.
Add food coloring if desired. Chill and serve.
The regular Clear Jei is often called the cook
type. Use as a clear thickner. Use V« cup Clear
Jel to one quart liquid. Bring to a boil before
adding Clear Jel. Cheryl finds that It works bet
ter to mix Clear Jel with a small amount of
water before stirring into boiling liquid.
8 cups liquid (water or canned fruit Juices)
% cup Clear Jel (not instant)
1 large box orange Jell-0
1 package unsweetened orange Kool-Aid
1 cup sugar
2 quarts mixed fruit
Bring 7 cups liquid and sugar to a boil. Stir in
Clear Jel mixed with remaining cup of water.
When thickened, remove from heat and add
jell-0 and Kooi-Aid. Allow to cool before adding
fruit. Cheryl uses canned peaches, pears,
oranges, pineapple, and grapes. Makes 2 dish
es.
ANSWER Thanks to Shirley Orfanella,
Quarryville, for sending this unusual recipe.
Porridge From Alaska
Bring 2 cups water to a boil in shallow pan
no more than one-inch deep. Throw a handful
of raisins and some chopped nuts into the boil
ing water. Add 2 handfuls of old-fashioned oat
meal (not quick-cook) by sprinkling over top.
Shake to even out. Simmer 10 minutes or until
water is absorbed. Top with cream and brown
sugar.
ANSWER Rena Cummins, Conowingo, Md.,
sends this recipe that had been requested.
Cry Baby Cookies
1 cup sugar
Vi cup butter
Vs cup shortening
2 eggs
Vi cup molasses
1 tablespoon vinegar
1 cup strong hot coffee
2 teaspoons baking soda
2 cups raisins
4 cups flour
2 teaspoons cinnamon
1 teaspoon ginger
Vz teaspoon salt
Pour coffee over raisins and baking soda; set
aside. Cream sugar, butter, shortening, and
eggs until light and fluffy. Add vinegar and mo
lasses. Combine flour and spices, add alter
nately with coffee-raisin mixture. Drop by tea
spoonfuls onto cookie sheet. Bake at 375
degrees for 9-10 minutes.
ANSWER Thanks to P. Ladik, Leechburg,
for sending this recipe that had been requested
by a reader.
Peanut Butter Gobs
2 cups brown sugar
Vi cup butter, softened
Vs cup peanut butter
2 eggs
2 teaspoons baking soda
3 tablespoons boiling water
2Vi cups flour
1 teaspoon baking powder
Filling:
3 cups confectioners’ sugar
Vi cup peanut butter
Va cup milk
1 tablespoon hot water
Dissolve baking soda in hot water. Cream
brown sugar, peanut butter, and eggs. Add re
maining ingredients and beat well. Drop on
lightly greased cookie sheet. Bake at 350 de
grees for 10 minutes. Beat filling ingredients
together until fluffy. Spread between two cook
ies, sandwich style.
ANSWER Thanks to a subscriber for send
ing in several versions of onion soup, which had
been requested. x
President Kennedy’s Favorite Onion Soup
10 ounces onions, finely sliced
2 ounces butter
1 tablespoon flour
2Vz pints beef stock
Salt and pepper to taste
French bread
Swiss cheese, shredded
Additional butter
Cook onions and butter in a heavy pot. When
Fruit Salad
nicely browned, sprinkle with a spoonful of
flour. Allow to brown a little longer, then add
the beef stock and that salt and pepper. Cook
15 minutes. Slice the bread into V4-inch thick
ness, butter lightly, and brown in oven. Put
onion soup in casserole and sprinkle croutons
on top, then a layer of shredded Swiss cheese
and a small piece of butter. Put under broiler 1 ,
until golden brown. Serves 6.
Cream Of Onion Soup Or Onion Veloute
Melt;
3 tablespoons butter
Add and saute until a golden brown:
1 1 /2 cups thinly sliced onions
Stir in:
1 tablespoon flour
Vs teaspoon salt
Add:
4 cups milk or cream
Simmer, covered, until the onions are very ten
der. Add:
4 beaten egg yolks
Heat but do not boil. Season with:
Salt and paprika
Freshly grated nutmeg or Worcestershire
sauce
Place in each cup:
1 teaspoon chopped parsley
Pour hot soup over parsley
ANSWER Here are two recipes, which had
been requested by Eleanor Heinsey, Denver.
Thanks to several who answered this request.
Pineapple Carrot Cake
20-ounce can crushed pineapple, drained
1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 cups shredded carrots
4 eggs
3 cups flour
1 cup raisins
2 teaspoons vanilla
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
Vi teaspoon salt
Cream butter and sugars until fluffy. Beat in
eggs until blended. Add pineapple, carrot,
spices, and vanilla. Combine dry ingredients
and blend into mixture. Pour into a greased and
floured 9x13-inch pan. Bake at 350 degrees for
50-60 minutes.
Icing:
8-ounces cream cheese
Vi cup butter
1 tablespoon lemon Juice
1 teaspoon lemon rind
V/i cups powdered sugar
Favorite Pineapple Carrot Cake
1 package white cake mix
4 eggs
2 cups peeled, grated carrots
1 cup undrained, crushed pineapple
Vi cup vegetable oil
V* cup water
2 teaspoons ground cinnamon
V«teaspoon ground nutmeg
8-ounces cream cheese, softened
Vi cup butter, softened
1 teaspoon vanilla extract
3-3V2 cups confectioners’ sugar, sifted
In a large mixing bowl, combine cake mix,
eggs, carrots, pineapple with juice, oil, water,
cinnamon, and nutmeg. Beat on low speed for 1
minute to blend, then on medium speed for 2
minutes.
Spread batter evenly in 13x9-inch cake pan,
greased. Bake 35-40 minutes. Cool completely
in pan on wire rack.
Frosting: In a large mixing bowl, beat cream
cheese, butter, and vanilla on medium speed
until fluffy. Gradually add confectioners’ sugar,
beating on medium speed until light and
creamy. Add a little more confectioners’ sugar
if necessary to stiffen frosting.
ANSWER Thanks to Shirley Orfanella,
Quarryville, for sending this recipe, which had
been requested by Linda Sexton, Home.
Pumpkin Fudge
1 cup milk
3 cups sugar
3 tablespoons light corn syrup
Pinch salt
Vi cup cooked or canned pumpkin pulp
4 tablespoons butter
1 teaspoon vanilla
Vz teaspoon allspice
Combine milk, sugar, com syrup, and salt in
heavy pan. Cook over medium heat until it
reaches boiling stage. Reduce heat to simmer
and cook at 234 degrees. Remove from heat
and beat in pumpkin, butter, vanilla, and all
spice. Mix and beat with wooden spoon until
glossy. Pour into greased stoneware platter
until cool.