88-Lancaster Farming, Saturday, Septembers, 2003
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
LGOQD.EPH@LNPNEWS.COM
QUESTION Ruth Klingler, Selinsgrove, re
quests a recipe for Key Lime Pie.
QUESTION Ruth Klingler, Selinsgrove, re
quests recipes for vegetable breads.
QUESTION A steady reader wants a recipe
for “snails,” such as the ones sold at The Pie
Shoppe, Laughlintown. “Snails” are cookies
made with pie dough and rolled in cinnamon
and sugar.
QUESTION A Fleetwood reader is looking
for a recipe to duplicate a cake purchased at
the outdoor Farmer’s Market, Coudersport. It is
a yellow cake with an orange marmalade glaze
made in a 4x7-inch pan. The vendor called it a
“sitting cake" because once you started eating
it, you could not stop until it was gone. “How
true,” the reader reports.
QUESTION A reader would like recipes for
morning muffins, especially one with apples in
it. She would also like muffin recipes with car
rot, zucchini, mandarin orange, and other
flavors.
QUESTION James Breon wants a recipe to
make a Reuben sandwich.
QUESTION Melanie Martin wants a yogurt
recipe that uses Clear Jel or unflavored gelatin.
QUESTION Velma Boughter wants a recipe
for little hot cherry peppers stuffed with sauer
kraut for pickling peppers in a brine and jarred.
QUESTION A reader wants complete in
structions and recipe to make cheese.
QUESTION A Quarryville reader wants a
recipe for cream cheese icing that can be used
to decorate cakes.
QUESTION Margaret Grieff, Sidman, wants
a recipe for fillings and dough to make “Hot
Pockets.”
QUESTION Margaret Grieff, Sidman, wants
to know if Cool Whip may be interchanged with
whipped cream in recipes.
QUESTION G. Minckler, Wayne, wants rec
ipes using rice flour.
QUESTION Recipes needed to use end-of
summer produce such as tomatoes, corn,
beans, and other vegetables.
QUESTION Peaches and pears are so
scrumptious in season, but how can I preserve
them best to use later on, a reader inquires.
Can they be frozen and used in dessert reci
pes? If so, how?
QUESTION Anyone have a recipe for blue
berry whoopie pies? Through some glitch in the
system this earlier request was dropped with
out a recipe being printed. Jeremie and others
have requested one.
QUESTION - Brenda Martin, Reinholds,
wants a recipe to make soy sauce.
QUESTION Joyce Shoemaker, Mount Joy,
wants a recipe for corn fries that taste like
those served at Oregon Dairy Restaurant. She
writes that the corn fries look like French fries.
QUESTION A reader wants recipes and
ideas for quick summertime cooking.
ANSWER Debbie Mullinix, Woodbine, Md.,
wanted a recipe for peach pound cake using
fresh peaches. Thanks to Eva Burrell, Glen
Gardner, N.J., for sending a recipe. Elaine Mo-
reland, Denton, Md., also sent the same recipe,
but added to dust the cake with powdered
sugar. “It is moist and delicious,” Elaine writes.
Fresh Peach Pound Cake
1 cup butter
3 cups sugar
6 eggs, room temperature
3 cups flour
V* teaspoon baking soda
V 2 cup sour cream
2 cups finely chopped fresh peaches
1 teaspoon vanilla
Vi teaspoon almond extract
Cream butter and sugar until light and fluffy.
Lightly beat eggs, one at a time, and add to
butter/sugar mixture. Mix sour cream and
peaches together in small bowl. Add dry ingre
dients alternately with peach mixture. Add ex
tracts. Bake at 350 degrees in greased and
floured bundt pan for about one hour.
ANSWER A reader requested recipes for
dishes that work well to take to potluck dinners
or covered dish events. Thanks to Eva Burrell,
Glen Gardner, N.J., for sending two recipes that
are a hit at her antique car club group.
6% can solid white tuna, drained
8-ounces cream cheese (room temperature)
2 tablespoons chili sauce
1 teaspoon minced onion
2 tablespoons minced fresh parsley
Dash tabasco sauce
Mix in mixer day or morning ahead. Serve with
thin slices French bread or crackers.
Baked Chicken Casserole
2 cups boneless chicken breasts, cooked,
cubed
1 cup diced celery
I V 4 cup cooked rice
% cups light mayonnaise
1 can mushroom soup
2 tablespoons chopped fine onion
Vi cup water chestnuts, sliced
Vi cup sliced mushrooms
Va cup butter, melted
1 cup crushed cornflakes
Mix together all ingredients except butter
and cornflakes. Pour into buttered casserole
dish. Mix melted butter and cornflakes and
spread over chicken mixture. Bake at 350 de
grees for 45 minutes. Recipe can easily be dou
bled, reheats well also.
Thanks to a Chambersburg reader from
Shepherds’ Ridge Farm, Chambersburg, for
sending recipes for covered dish dinners that
people enjoy at her church. More will appear in
next week’s issue.
Scalloped Sweet Potatoes, Apples
2 cups cooked sweet potatoes, sliced y2-inch
thick (use unsweetened, canned sweet po
tatoes)
1 Vs cups peeled, tart apples, thinly sliced
Vs cup orange juice (optional)
Combine the following into crumbs:
Vs cup brown sugar
Vs cup butter
1 teaspoon salt
1 teaspoon cinnamon
Layer half the sweet potatoes, apples, and
crumbs into a buttered 1 Vi-quart casserole
dish. Repeat, ending with crumbs. Cover and
bake 30 minutes at 350 degrees. Uncover and
bake until apples are tender and top is brown
ed.
Broccoli Casserole
Combine the following:
1 can condensed cream of mushroom soup
2 eggs
4-ounces good quality Cheddar cheese
V* cup mayonnaise
Vs cup finely chopped onion
1 /2 teaspoon salt
V* teaspoon pepper
3 pounds frozen broccoli flowerettes
Cook broccoli in a small amount of water
until tender-crisp. Drain. Pour sauce over broc
coli and mix gently. Pour into a buttered
9x13-inch casserole dish. Top with buttered
bread crumbs. Bake at 350 degrees for 30 min
utes.
ANSWER - Luci Essig, Bernville, wanted a
brownie cupcake recipe. Thanks to Elaine Mo
reland, Denton, Md., for sending the recipe.
She writes: These are great lunchbox treats
and disappear quickly. The recipe uses choco
late candy Hershey Kisses.
Brownie Cupcakes
1 package Duncan Hines chocolate lovers
double fudge brownie mix
Tuna Pate
2 eggs
Vz cup water
% cup cooking oil
25 miniature Reese’s peanut butter cup can
dies (unwrapped)
Preheat oven to 350 degrees. Place 25 foil
liners on cookie sheet.
Combine brownie mix, fudge packet, eggs,
water, and oil. Stir with spoon until well blend
ed, about 50 strokes.
Place 2 tablespoons batter in each foil liner.
Bake at 350 degrees for 10 minutes. Remove
from oven. Push one candy in center of each
cupcake until even with surface of brownie.
Bake 5-7 minutes longer.
Completely cool.
ANSWER Shirley Schwoerer, Wysox, want
ed a recipe for unstuffed cabbage leaves.
Thanks to Mrs. Daniel Yoder, Lewistown, for
sending a recipe.
Stuffed Cabbage Casserole
1 pound ground beef
1 medium onion
1 can tomato soup or spaghetti sauce
1 can water
3 tablespoons rice
3-4 cups chopped or shredded cabbage
Brown ground beef. Add onion, soup, water,
and rice. Put cabbage in bottom of crackpot.
Pour mixture over cabbage. Do not stir. Cook
on low 5-6 hours.
Mixture may also be placed in a casserole
and baked at 350-degrees for one hour or until
done.
ANSWER Margaret Grieff, Sidman, wanted
a recipe to make Kosher dills similar to those
sold in refrigerated supermarket cases and
marketed under the label Ciaussen Dill Pickles.
Kosher Dill Pickles
Put into each jar:
2 large heads flowering dill
6 peppercorns
1 tablespoon mustard seeds
2 cloves garlic, halved
Make brine by bringing the following to a
'boil:
» 3 quarts water
1 Vz quarts white vinegar
Vi cup pickling salt
Pack clean pickling cucumbers into jars. Fill
with hot brine. Put lids on tightly. Process five
minutes in a boiling water bath. Remove from
canner and cool.
If canning these pickles for competition, re
move the stems from the dill heads and make
sure each head is “flower side out’ in the jar.
Select cucumbers that are straight and of equal
length. Lay the jar on its side to begin packing
with cucumbers. Put cucumbers in lengthwise
in one layer in the bottom of jar; follow with an
other layer of upright cucumbers on top. Add
several sprigs of dill leaves to the jar.
I found this recipe 35 years ago and have been mak
ing these pickles ever since. / had been hoping to find
a recipe for Kosher dills that were similar to the ones I
bought in Philadelphia when in nursing school. Hon
estly, I believe these are better, and definitely had a
better flavor than any store variety.
This is not a good time of the year to be making
pickles until one has a late planting of dill. If my dill
comes before / have cucumbers, I freeze it by putting
the flowering heads into tins or jars to keep until
ready to make pickles, / tried freezing the dill flowers
in plastic bags one year, and my freezer smelled of dill
for a long time.
One-fourth cup dill seeds can be substituted for the
two heads of flowering dill in each quart, but this
would be more expensive.
ANSWER Here’s a different answer than
the one printed last week for Margaret Grieff,
Sidman. She wanted to know what type of mo
lasses should be used to make cookies and
shoofly pie.
A reader from Shepherds’ Ridge Farm,
Chambersburg, quotes from the bottle of
Grandma’s molasses: “Made from the pure
juice of sun ripened sugar cane. Be sure the in
gredients you want to use is molasses and not
corn syrup. Any brand that is unsulfured should
be good. I use Br’er Rabbit (either the green or
gold label), Grandma’s or Golden Barrel. All are
delicious in molasses cookies, gingerbread, and
shoo fly pie.”