88-Lancaster Farming, Saturday, December 21,2002 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 answers to LGOOD.EPH@LNPNEWS.COM QUESTION A Lancaster County reader wants a recipe to make homemade cream cheese. QUESTION Debbie Mullinix, Woodbine, Md., wants the exact recipe for Jell-0 jigglers made with liquor. 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 Lancaster 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 - 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. ANSWER A steady reader is looking for a recipe for Wedding Soup made with chicken broth and tiny meatballs. Thanks to Holly Lutz, Jonestown, for sending a recipe she says is great. Italian Wedding Soup 1 /z pound ground beef 1 /z pound ground veal Va cup Italian seasoned bread crumbs 1 egg Va teaspoon ground nutmeg 1 tablespoon parsley Salt and pepper to taste 4 cups chicken broth 2 cups spinach leaves cut into pieces Va cup grated Romano cheese Combine ground meat, bread crumbs, egg, parsley, salt and pepper in a bowl. Mix well and form into tiny meatballs. Bake on cookie sheet for 30 minutes at 350 degrees. Meanwhile, bring broth to a boil and add spinach. Cover and boil 5 minutes. Add the meatballs to the hot broth, bring to a simmer. Stir in the cheese and serve immediately. ANSWER Gloria Miller, Christiana, re quested the recipe for mini upside down pine apple cake, which is made in cupcake pans. Thanks to Holly Lutz, Jonestown, for sending the recipe. Dole Mini Upside-Down Cakes 2 cans (20 ounces each) pineapple slices 1 jar maraschino cherries Vb cup margarine, melted % cup brown sugar 1 teaspoon cinnamon 1 yellow cake mix Grease 20 muffin cups with shortening or vegetable spray. Drain the pineapple rings, re serving the juice. Combine the melted butter, brown sugar, and cinnamon. Divide evenly among prepared muffin tins. Place one pine apple ring into each cup, and put a maraschino cherry inside the “hole” of each ring. (Cherries can be cut in half). Prepare the cake mix according to package directions, replacing water with reserved pineapple juice. Pour bat ter evenly into muffin tins. Bake at 350 degrees for about 20 minutes. Cool about 5 minutes, then invert onto a serving platter. ANSWER Frances Martin, New Holland, wanted a recipe for persimmon wine and other recipes using persimmons. Thanks to Holly Lutz, Jonestown, for sending these recipes. Persimmon Cookies 1 teaspoon baking soda 1 cup sieved persimmon pulp Vz cup butter 1 cup sugar 1 egg 2 cups flour 1 teaspoon baking powder Vi teaspoon salt Vi teaspoon ground cinnamon Vi teaspoon ground cloves Vi teaspoon ground nutmeg 1 cup raisins and/or nuts Stir baking soda into persimmon pulp and set aside. Cream butter and sugar together. Beat in egg, then persimmon mixture. Sift flour with baking powder, salt, cinnamon, cloves, and nutmeg. Add to creamed mixture along with raisins or nuts. Mix thoroughly. Drop by teaspoonful onto greased baking sheets and bake at 350 degrees for 8-10 minutes. Persimmon Marmalade 1 quart peeled persimmons 1 cup water Juice of 1 lemon Sugar Combine persimmons and water. Boil to a thick pulp, add juice of one lemon and cup of sugar to each quart pulp. Boil 10 minutes long er. Pour into sterilized jars and seal. ANSWER Thanks to Elaine Morehead, Denton, Md., for sending a recipe that she writes is unique and a big hit. No-Bake Peanutty Granola Bites 1 cup confectioners’ sugar 1 cup peanut butter Vs cup milk 1 teaspoon vanilla 1 cup granola cereal (natural) 1 Vz cups quick oats 11-ounces peanut butter and milk chocolate morsels In large bowl, combine confectioners’ sugar, peanut butter, milk, and vanilla. Mix well with wooden spoon. Stir in oats, granola, and mor sels. Mix until cereal is completely coated. Roll and press mixture in to one-inch balls. Place on waxed paper-lined cookie sheets. Let stand until firm. Store in tightly covered con tainer in refrigerator. ANSWER Here is another recipe in answer to the request for a flaky pie crust. Never Fail Pie Crust 2 cups all-purpose flour 1 Vz teaspoons salt Vz cup vegetable oil 1 /4 cup cold milk Mix flour and salt. Pour oil and milk in one cup but do not stir. Add all at once to flour. Stir with fork until mixed. Press into smooth ball. Place part of dough between two pieces of waxed paper. Roll to desired thickness. Remove top piece of waxed paper. Flip over to pie plate and remove other piece of waxed paper. Shape crust in plate. Trim edges. Bake at 425 degrees, 8-10 minutes, if single crust for meringue pie or follow recipe. Usually makes 3 single crusts. It is very flaky. ANSWER Thanks to Patricia Baker, Cones toga, for sending this recipe that she has been using 44 years. It is one of her husband’s favor ite pies. 2 cups raisins 2 cups boiling water 1 /2 cup sugar 2 tablespoons flour 1 tablespoon butter 1 teaspoon cinnamon 1 single crust for 9-inch pie Raisin Pie Cook raisins in boiling water for five minutes. Do not drain. Mix together sugar and flour to the raisins. Cook over low heat for one minute. Add butter and cinnamon. Pour into pie shell. Top with crumb crust and bake at 425 degrees for 30 minutes. Crumb Crust: V« cup brown sugar V* cup granulated sugar 3 A cup flour Vs cup shortening (scant) Mix together ingredients until crumbly and cover top of 9-inch pie. ANSWER Thanks to Centre County Dairy Princess Amanda Gates for sending this recipe. Cheesecake Bars 2 packages crescent rolls 2 packages cream cheese 1 cup sugar 1 teaspoon vanilla 1 egg Cinnamon and sugar Flatten dough from one package of crescent rolls on bottom of 9x13-inch pan. Mix together cream cheese, sugar, vanilla, and egg until smooth. Spread on top of crescent rolls. Place dough from the other crescent rolls on top. Sprinkle with cinnamon and sugar. Bake at 350 degrees for 20 minutes. Chill until ready to serve. ANSWER Thanks to Upper Chesapeake Dairy Princess Kimberly Underwood, Northeast, Md., for sending this recipe. Best Butter Cookies 2 cups butter, softened 1 Vz cups sugar 2 eggs 1 teaspoon vanilla extract 5 cups all-purpose flour 2 teaspoons baking powder Vz teaspoon salt Preheat oven to 375 degrees. Cream togeth er butter and sugar in a large mixing bowl until light and fluffy. Beat in eggs and vanilla. Combine flour, bak ing powder, and salt. Gradually add to butter mixture; mix well. Divide dough in fourths. Roll out one-fourth dough at a time on a lightly floured surface to Vs-inch thickness. Keep remaining dough refrig erated. Cut into desired shapes with floured cookie cutters. Place 1 -inch apart on unbuttered cook ie sheets. Bake 6-8 minutes or until lightly browned. Transfer cookies to wire racks; cool completely. Decorate as desired. Store in cool place in airtight containers up to one month. Freeze up to 3 months. ANSWER May A. Eyster, Hummelstown, requested a recipe for old-fashioned raisin filled cookies. Thanks to Cheryl Miller, York, for sending one. Monkey Pies (Raisin-Filled Cookies) Filling: 2 cups sugar 8 tablespoons cornstarch 4 cups water % box raisins 1 teaspoon vanilla In a large saucepan, mix together sugar and cornstarch, stir in water until well blended and add raisins. Bring to a boil and cook until thick, stirring occasionally to keep from scorching. When thick, stir in vanilla, and set aside. Dough: 4-6 cups flour 3 teaspoons baking soda 3 teaspoons cream of tartar 1 cup solid shortening 3 cups brown sugar 2 eggs 1 tablespoon vanilla 1 cup buttermilk (or 1 tablespoon vinegar mixed with 1 cup milk to sour it) To 4 cups flour, add baking soda and cream of tartar; set aside. In another bowl, cream to gether shortening and brown sugar, beat in eggs and vanilla. Gradually add flour mixture to the sugar mixture, mix well. Gradually add a» of milk and remaining flour alternately to batter until it reaches dough consistency. Roll out dough Vs-inch thick, cut 3- or 4-inch circles with cookie cutter or drinking glass with cutting edge dipped in flour. Put approximately 1 heaping tablespoon filling in center of dough circle, moisten about Vs-inch of outer edge of bottom circle, and cover with another dough circle. Take a fork dipped in flour and press the dough together around entire edge to seal cookie. Bake at 350 degrees until bottom of cookie slightly browns approximately 18 min utes. Makes about 50 cookies. Cheryl writes, I have never tried to cut recipe in half, but I would never get away with it because they are very good and never last long!
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