B 8 Lancaster Farming Saturday, December 28 2002
If sou are looking for a recipe but can't find it, send
jour recipe request to Lou Ann Good, Cook’s Question
Corner, in care of Lancaster Farming, P.O. Box 609,
Lphrata, PA 17522. There's no need to send a self-ad
dressed stamped envelope. If we receive an answer to
sour question, we will publish it as soon as possible.
Cheek sour recipe to make sure sou cops the right
amounts and complete instructions tor making the reci
pe. Sometimes we receise numerous answers to the
same request, but cannot print each one.
Answers to tecipe requests should be sent to the same
address. You ma> also e-mail questions and answers to
LGOOD.LPII@LNPNEVVS.COM
QUESTION A Lancaster County reader
wants a recipe to make homemade cream
cheese.
QUESTION Debbie Mullinix, Woodbine,
Md., wants the exact recipe for Jeil-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?
ANSWER For the reader who wanted like a
recipe to make candy bars that taste similar to
Nutrageous, Mrs. Christ Blank, Kinzers, sent in
the following recipe.
Just-Like-Nutrageous Bars
2 cups peanut butter
1 Vz cups Karo
1 cup confectioner’s sugar
4 cups salted peanuts
Mix everything together and chill before
shaping into bars. Chill again, then dip into
melted chocolate.
ANSWER Here is another recipe for the
reading who wanted one for Italian Wedding
Soup. Thanks to Mildred Hess for the recipe.
Italian Wedding Soup
1 egg
3 A cup grated Parmesan or Romano cheese
Vz cup dry bread crumbs
1 small onion
% teaspoon salt, divided
1 ’A teaspoon pepper, divided
1 'A teaspoon garlic powder, divided
2 pounds ground beef
2 quarts chicken broth
1 'A cups cooked medium shell pasta
'/3 cup chopped spinach
1 teaspoon onion powder
Cook's
Question
Comer
1 teaspoon dry parsley flakes
In a bowl combine egg, cheese, bread crum
bs, onion, 1 /» teaspoon salt, 1 /» teaspoon pepper,
and Va teaspoon garlic powder.
Crumble beef over mixture and mix well.
Shape into one-inch balls.
In a soup kettle or Dutch oven cook the
meatballs until they are no longer pink, then
drain.
Add the broth, spinach, onion powder, pars
ley, and remaining salt, pepper, and garlic pow
der.
Bring to a boil, reduce heat, and simmer, un
covered, for five minutes. Stir in pasta and heat
through.
Yields three quarts, or 12 servings.
ANSWER Several readers sent us raisin
filled or raisin cookie recipes for May Eyster,
Hummselstown.
These cookies are not raisin filled, but they
are very good, writes the reader who sent in
the following recipe.
Jumbo Raisin Cookies
2 cups raisins
1 cup water
OV2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
'A teaspoon cinnamon
V 2 teaspoon nutmeg
1% cups sugar
2 eggs
1 teaspoon vanilla
1 /2 cup chopped nuts, if desired
Place raising in water in a saucepan, bring to
a boil, and boil three minutes. Set aside to cool,
do not drain. Cream shortening, add sugar,
then eggs. Stir in raising with liquid and vanilla.
Gradually add mixture of flour, baking soda,
baking powder, salt, and spices, and blend
thoroughly.
Drop by teaspoon on greased cookie sheet.
Bake at 375 degrees for 12-15 minutes. Makes
four dozen.
Here is a raisin filled cookie recipe from
Nancy Stoltzfus, who has used this recipe for
years.
Raisin Filled Cookies
Filling:
1 cup ground raisins
1 cup water
1 cup walnuts
1 cup sugar
1 tablespoon flour
2 cups brown sugar
% cup shortening
2 eggs
1 teaspoon baking soda
Vb cup thick milk or buttermilk
1 teaspoon vanilla
pinch salt
4% cups flour
For the filing, Nancy puts the raisins in the
blender with part of the water to grind them.
Mix the flour with the sugar and then put all
the ingredients together and cook on the stove
until thickened. Cool before using. Use about 3 /«
teaspoon per cookie.
For the dough, mix together the brown sugar
and shortening. Add eggs and mix. Add baking
soda to milk or buttermilk and add that to the
first mixture, along with vanilla, salt, and flour.
Refrigerate until cold. Roll out the dough on
a floured surface and cut with your favorite
cookie cutters. Place one cutout on the cookie
sheet, drop the filling on top, and finish with
another cutout of the same shape.
Press the sides together lightly to keep the
filling from cooking out while baking. Bake 10
minutes at 375 degrees.
this is wonderful dough to work with and / usually
double the hatch because we like them so much. You
can use dates instead oj raisins.
/ always bake these cookies on airhake pans and
they are perfect and delicious. Airhake pans keep the
top of the cookie from getting wrinkled because the
top cooks evenly with the bottom of the cookie.
We made them for years on the other pans and it
didn't change the flavor, they just were not as pretty.
Here is a recipe from Mildred Hess
Raisin Pie
1 tablespoon cornstarch
5 tablespoons sugar
Vi teaspoon salt
Vi teaspoon cinnamon
Vs teaspoon cloves
2 cups rinsed raisins
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1 tablespoon butter
1 Vi cups water
Cook until slightly thickened, about five min
utes. Pour into a pastry-lined pan. Cover with
Dough:
top crust or crumbs. Bake at 425 degrees to>
25 minutes.
Crumb Topping
%-1 cup flour
Va cup brown sugar
1 /4 cup butter
ANSWER Here is another pie dough
recipe. This one comes from Joan Moiling
er, Ocala, Fla.
Pie Dough
2 cups all-purpose flour
% cup shortening (Joan uses butter flavored)
3 /« teaspoon salt
1 teaspoon granulated sugar
6 tablespoons ice water
Mix flour, shortening, salt, and sugar togeth
er with a pastry blender. When it is in fine
crumbs, add the ice water and continue to use
the pastry blender.
It will start to stick to the blender, so finish
with your hands until smooth. Roll out with a
little flour sprinkled on your pie board. The rec
ipe makes one two-crust pie or two single
crusts. Bake according to your pie recipe.
ANSWER For Carrie Sponseller, Gettys
burg, who wanted recipes for various types of
dip, here is one recipe to try.
Easy Beef Dip
1 pound ground beef
1 pound process cheese (like Velveeta), cut
into cubes
16 ounce can chili without beans
1 tablespoon Worcestershire sauce
In a large skillet or microwave, brown ground
beef, stirring until no pink remains. Drain.
Add cheese, chili, and Worcestershire sauce
Stir until melted. Or place in a slow cooker or
high for one to two hours, stirring occasionally-
Serve hot with tortilla chips or over salad
greens for taco salad.
Option: Use 8-ounce jar salad or picante
sauce in place of chili and Worcestershire
sauce.
ANSWER Here is a recipe for a peanut
butter pudding requested by a Lebanon reader
Thanks to Anna Martin, Denver, for sending in
the recipe.
Peanut Butter Goodie
Crust:
1 1 /t cup graham cracker crumbs
Va cup sugar
1 A cup butter
Va cup peanut butter
whipped topping
% cup confectioner’s sugar
3Vi ounce package instant pudding (any
flavor)
For crust, mix together graham cracks,
sugar, and butter. Reserve 1 /> cup for topping.
Press into bottom of 11x8x2-inch pan. Bake at
350 degrees for 15 minutes.
For filling, mix peanut butter and confection
er’s sugar to make crumbs. Sprinkle on cooled
crust.
Mix pudding according to package direc
tions. Pour over crumbs. Spread whipped top
ping over all and top with reserved crumbs.
Living On A Few Acres
COLLEGEVILLE (Montgomery C o.) - Penn State Co
operative Extension in Montgomen County is offering
“Living on a Few Acres,” a program iesigned for home
owners with a few acres of land wno would like to investi
gate options available to them toi growing or raising agi i
cultural products.
“Living on a Few Acres” is an eight week program cov
ering fruit, wetland plants, forest management, vege
tables, greenhouse production, Cb tstmas trees, herbs
horses, field crops, beef, swine, sheep and flowers. Indi
viduals have the option of signing on foi a single class 01
as many of the eight that interest them. Classes begin Jan.
8 through March 12, every Wednesday evening except
Feb. 5 and March 5,6:30 p.m.
Preregistration is required. For additional information
and a brochure, call the Montgomery County Cooperative
Extension office at (610) 489-4315 and ask for Mary Con
cklin or Andrew Frankenfield.
Proceeds From Hinkelfest
Awarded To Organizations
FREDERICKSBURG (Lebanon Co.) On Dec. 3, the
proceeds from the Fredericksburg Hinkelfest were pres
ented to the Fredericksburg 'ommunily Association, FiK
Company, Community Association, American Legion
and Lions Club. Each local organization received a chech
for $4,000.
Since 1991, more than $<75,000 have been donated .<
these five groups through community support of the an
nual Hinkelfest event conducted every September at thi
Farmer’s Pride Airport in Fredericksburg.
Filling