88-Lancaster Farming Saturday December 14, 2002
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If you are looking for a recipe but can't And 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 answers iO
LGOOD.EPH@LNPNEWS.COM
QUESTION May A. Eyster, Hummelstbwn,
wants a recipe for old-fashioned raisin-filled
cookies.
QUESTION Christ Stoltzfus, Narvon, wants
recipes to layer the following soups in jars to
give as gifts: chili, chicken corn noodle, and
friendship. Editor’s Note: Some of these recipes
appeared in last week’s issue of I ancasier Farm
ing on pages 86-87.
QUESTION Carrie Sponseller, Gettysburg,
wants recipes to make dips of different variet-
ies.
QUESTION A Narvon reader writes that
she accidentally discarded two recipes, which
she had clipped from this column, that her fam
ily really liked. One recipe was for waffles, and
the lady who had submitted it wrote that she
sold them at a stand when she was young. The
other recipe was for biscuits that used cold
butter cut into the flour. Anyone know to which
recipes she is referring? Please send in to be
reprinted.
QUESTION A steady reader is looking for a
recipe for Wedding Soup made with chicken
broth and tiny meatballs.
QUESTION Frances Martin, New Holland,
would like a recipe for persimmon wine and
other recipes using persimmons.
QUESTION - Pat Elligson, Millers, Md.,
wants a recipe for good, moist old-fashioned
fruit cake that is thick with fruit and nuts.
QUESTION Linda Christman, Greencastle,
wants a recipe for apple dumpling syrup made
with the little red cinnamon heart candies.
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 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 Gloria Miller, Christiana, lost
the recipe for mini upside down pineapple
cake, which is made in cupcake pans. Anyone
have it?
ANSWER A reader writes that when her
children were in school, they had a cookie
painting day during the Christmas season. She
wanted a recipe for a paint to paint cookies.
Thanks to Sandi Johnson, Mercersburg, for
sending directions for the paint her family real
ly enjoys using each holiday season. Sandi uses
her favorite sugar cookie recipe, rolls out the
dough and cuts 12 cookies at a time. That way
the dough doesn’t dry out too quickly. Place the
cookies on a baking sheet. Paint and bake as
directed, but don’t let them brown.
Egg Yolk Paint
Blend well one egg yolk and 1 /» teaspoon
water. Divide mixture among several small cus
tard cups. Add a different food coloring to each
Cook's
Question
Comer
cup to make bright colors. Paint designs on
cookies with small paintbrushes. If paint thick
ens, add a few drops of water.
ANSWER P. Horst wrote that this summer
she grew a plant called citron, which is in the
watermelon family and wanted recipes using
citron. Thanks to an anonymous subscriber for
sending the following recipes.
Citron-Cherry Sauce
1 cup sour cream or thick yogurt
1 tablespoon lemon juice
Vz teaspoon grated lemon rind (optional)
1 teaspoon salt
V* cup finely diced citron
1 A cup maraschino cherries, finely diced
Combine all ingredients and stir well. Serve
with beef, lamb or pork.
Note: Instead of sour cream or yogurt, you
can whip Vz cup sweet cream or whip Vz cup
chilled evaporated milk no earlier than 30 min
utes before serving. Add the remaining ingredi
ents.
2 pounds prepared citron melon
2 pounds sugar
1 lemon
Cut melon into 1 />-inch slices, crosswise.
Trim off the green rind. Discard seed. Split the
slices, keeping the inner and outer parts sepa
rate. These parts should be preserved sepa
rately because the outer portion requires long
er cooking. Weigh. Cover with water and boil
25-35 minutes. Drain. Dissolve half the sugar in
4 cups water. Add citron. Boil 45 minutes. Let
stand 12-18 hours in a cool place. Add remain
ing sugar and sliced lemon. Boil until citron is
clear. If syrup becomes too thick, add boiling
water. If syrup is too thin when citron is done,
remove citron and boil syrup until thick this
depends upon the melon used. Pour, boiling hot
into hot canning jars, seal at once.
Note: Citron preserves may be drained and
used as a substitute for regular commercial cit
ron, which is made from a tree-grown fruit
not a melon.
ANSWER A subscriber wanted an exact
recipe for making flaky pie crust that is not
mealy or oily. Thanks to Charlene Kline, Wer
nersville, for sending her recipe, which she
writes that she got from this column years ago.
It always results in a flaky, tender pie crust.
Flaky Pie Crust
1 cup flour (I use Nolts, Snavely or Cerasota)
Vb cup Crisco
V 2 teaspoon salt
Mix until crumbly with a pastry blender or in
a food processor. Add:
V 4 teaspoon vinegar
V 4 cup ice water
Blend until a ball forms. Avoid using warm
hands as this tends to make the dough tough.
Yield: single crust.
ANSWER Thanks to Peggy Thompson,
McAlevy’s Fort, for sending this recipe for
Cindy Smith of Tyrone. Peggy writes that this
recipe has been a favorite at her house for
years. She’d make these when the children
were smaller and they’d call them “Little Peg
gy’s.” Later when her daughter made them,
she’d call them “Little Julie's.” No matter what
you call them, you’ll love them, Peggy writes.
They do, indeed, taste like Little Debbie Oat
meal Cream Pies. Peggy always doubles the
recipe because they disappear so fast. If you
want to save some for later, place 6-8 in a Zip
loc bag and freeze.
1 cup Crisco
3 cups brown sugar
4 eggs
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon cinnamon
1 Vz teaspoon baking soda
3 cups flour
3 cups oatmeal
Filling:
2 egg whites, beaten stiff
3 cups confectioners’ sugar
1 cup Crisco
1 teaspoon vanilla
Dash salt
For cookies: Cream Crisco and sugar, add
eggs and vanilla. Mix in dry ingredients and oat
meal. Don’t add more flour dough is sticky.
Drop on cookie sheet sprayed with vegetable
oil spray and bake at 350 degrees for about 11
minutes. The secret is to not overbake these
are better soft than crispy. Allow to cool slightly
before removing from baking sheet.
For filling: Cream together sugar, Crisco, va
nilla, and salt. Mix in stiffly beaten egg whites.
Citron Melon Preserves
Little Debbie Cakes
Spread filling between two cookies. Wrap sepa
rately in plastic wrap.
ANSWER Thanks to Lycoming County
Dairy Maid Kellyn Lovell for sending this recipe,
which is a sweet treat that tastes like a Snick
er’s bar. Kellyn, 14, lives on a farm in Linden
owned by her parents, Scott and Rhonda Lovell.
They raise and milk Holsteins. Kellyn writes
that promoting the dairy industry is very impor
tant to her. This is her second year as the Ly
coming County dairy maid. She enjoys meeting
people and making them aware of the value of
milk and dairy products. She especially enjoys
working with children. Kellyn also is home
schooled, plays basketball for Williamsport
Homeschool Lady Flame, and plays the flute
and piano. She is a member of Calvary Baptist
Church of Jersey Shore, where she is active in
the youth group and other ministries.
Kellyn said that her family makes this treat at
Christmastime and it disappears fast.
Chocolate Caramel Candy
1 cup milk chocolate chips
1 /4 cup butterscotch chips
Va cup peanut butter
Combine these ingredients in a small sauce
pan; stir over low heat until melted and smooth.
Spread onto the bottom of a lightly, greased
9x13-inch pan. Refrigerate until set.
Filling:
1 /« cup butter
1 cup sugar
Va cup evaporated milk
1 Vi cups marshmallow creme
V* cup peanut butter
1 teaspoon vanilla
1 Vi cups chopped, salted peanuts
Melt butter in a saucepan over medium heat.
Add sugar and milk. Bring to a boil. Boil and stir
5 minutes. Remove from heat; stir in marshmal
low creme, peanut butter, and vanilla. Add pea
nuts. Spread over first layer. Refrigerate until
set.
Caramel Layer:
14-ounce package caramels
Va cup whipped cream
Combine in a saucepan, stir over low heat
until melted and smooth. Spread over filling.
Refrigerate until set.
Icing:
1 cup milk chocolate chips
Va cup butterscotch chips
1 /t cup peanut butter
Combine these ingredients in a small sauce
pan; stir over low heat until melted and smooth.
Pour over caramel layer. Refrigerate for at least
one hour. Cut into one-inch squares and store
in refrigerator.
ANSWER Thanks to Wyoming-Lackawanna
Dairy Princess Becki Carr for sending these
recipes for holiday entertaining. Becki suggests
using a cheese ball for the centerpiece. It can
be shaped into a ball or log and served with
your favorite crackers. At the same time, it pro
vides one of three servings of dairy needed
daily, and is a nice, nutritional change from tra
ditional holiday sweets.
8 ounces sharp or extra sharp cheese,
shredded
8 ounces cream cheese, softened to room
temperature
3 tablespoons dried onion soup mix
1 /t cup Miracle Whip or mayonnaise
Finely chopped nuts
In a mixing bowl, beat shredded cheese with
cream cheese, onion soup, and mayonnaise
until well blended. Roll in chopped nuts and
chill well. May be made into individual mini
cheese balls or rolled into a single log or ball.
Best served with crackers.
Peppermint Ice Cream
3 large egg yolks, slightly beaten
2 cups real heavy whipping cream
1 /2 cup sugar
1 cup milk
Green food coloring
1 teaspoon vanilla
V 2 cup crushed peppermint candies
Va teaspoon salt
Mix together egg yolks, sugar, milk, and salt
in a 2-quart saucepan. Cook over medium heat,
stirring constantly to almost boiling. Do not
boil. Refrigerate, uncovered, in a chilled bowl
for 2-3 hours, stirring occasionally until room
temperature.
Stir in whipping cream and vanilla into milk
mixture, then stir in crushed peppermint candy
and a few drops of green food coloring into milk
mixture.
Pour into 1-quart ice cream freezer and
freeze according to manufacturer’s directions.
Serves about 8.
Cheese Ba’l