Farming, 1 Saturday, 6cto6i§r’2!&l 2003 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 Fanning, P.O. Box 609, Ephrata, PA 17522. There’s no heed 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 redpe to make sure you copy the right amounts and complete instructions for making the red 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 - Helen Groff, New Bloomfield, would like a recipe for Hungarian Goulash to make and serve with cooked noodles. QUESTION Carrie Sponseller, Gettysburg, attended the South Mountain Apple Festival, where she had pumpkin funnel cake that tasted so good. She loved to have a recipe for it. QUESTION A faithful reader from Cumber land County would like the following recipes: a really rich pastry cream filling (the yellow type, not the fluffy white) for doughnuts; some reci pes to make really light fluffy country-style bis cuits; all kinds of doughnut recipes especially the cake type. QUESTION Donna Bryerbach wants a reci pe to make tapioca pudding in a crackpot. QUESTION Austin R. would like soup reci pes in a jar for gift giving. QUESTION Jean Nestler, Halifax, wants a recipe for Jenny Lynn pie. QUESTION A Manheim reader would like recipes suitable for people following the Atkins Diet (high protein, low carbs). QUESTION Nancy writes that she needs a recipe to make grape Jelly using Jell-O. She clipped the recipe from this column several years ago but lost it. She has three huge dishes of grapes and needs to make jelly right away. QUESTION Bonnie Hershey, Manheim, is looking for a recipe to make frozen fudge pops made with cornstarch. The fudge pops are very creamy like the store-bought variety. QUESTION R. Emerson, Qordonville, wants to know where to buy a black diamond water melon. QUESTION - Pat Elligson-Millers, Md., Is looking for a recipe for cooked cabbage slaw in which the cabbage is chopped, cooked, drain ed, and tossed in a creamy yellow cooked sweet and sour dressing. QUESTION A Lancaster County reader wants recipes for cream of mushroom soup that tastes like Campbell’s condensed mush room soup. QUESTION Luci Essig, Bernville, wants recipes to make trifles. QUESTION - Peggy Chirico, Canadensis, wants a recipe to make pumpkin butter that tastes like the kind made by Baumans. QUESTION Ruth Klingler, Selinsgrove, re quests recipes for vegetable breads. 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 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. ANSWER Jenna Burns, Telford, requested a recipe for Poor Man’s Fruit Cake. Thanks to a reader for sending this recipe. Poor Man’s Cake 1 box raisins 2 cups hot water 1 cup cold water 1 cup melted shortening 2 cups sugar 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon salt 1 teaspoon nutmeg 1 teaspoon baking soda 4 cups flour Boil raisins in 2 cups water for five minutes. Remove from heat. Add 1 cup cold water, short ening, sugar (which can be a mixture of brown and granulated), cinnamon, cloves, salt, nut meg, and baking soda. Add about 4 cups flour or enough to make a thick batter. Bake in 325 degree oven for about one hour or until done. ANSWER Norma Breininger, New Tripoli, wanted a recipe for wet walnut syrup for sun daes. Thanks to Evelyn Benner, Mifflintown, for sending this recipe. Mix together: 1 cup light com syrup V* cup water Vs teaspoon salt Vi teaspoon maple flavoring Add the following to syrup mixture: I Vi cups walnuts Simmer 25 minutes, covered. Store syrup in refrigerator until ready to use. ANSWER Here are two recipes to cele brate National Pork Month. Thanks to Vera Jane Newswanger, Morgantown, for sending both. The oven-barbecued is her husband’s favorite. Oven Barbecued Pork Chops 6-8 pork chops ( 3 /4-inch thick) 1 tablespoon Worcestershire sauce 2 tablespoons vinegar 2 teaspoons brown sugar Va teaspoon pepper Va teaspoon chili powder Va teaspoon paprika 3 A cup ketchup Vs cup hot water Place chops in a heavy cast-iron skillet. Combine all remaining ingredients, and pour over chops. Bake, uncovered, at 375 degrees for one hour. 6-8 servings. Pork Chops With Scalloped Potatoes 3 tablespoons butter 3 tablespoons all-purpose flour V/a teaspoons salt Va teaspoon pepper 1 can (14V2-ounces chicken broth) 6 pork chops (SVs-inches thick) 2 tablespoons cooking oil Salt and pepper to taste 6 cups thinly sliced peeled potatoes 1 medium onion, sliced Paprika to taste (optional) Chopped fresh parsley, optional In saucepan, melt butter, stir in flour, salt and pepper. Add chicken broth; cook and stir constantly until mixture boils. Cook one minute, remove from heat and set aside. In a skillet, brown pork chops in oil; season to taste with additional salt and pepper if desired. In a greased 13x9x2-inch baking dish, layer pota toes and onion. Pour broth mixture over the top. Place the pork chops on top. Cover and bake at 350 degrees for one hour; uncover, and bake 30 minutes longer or until potatoes are tender. If desired, sprinkle with paprika and parsley. Serves 6. ANSWER Thanks to Francis Homa, Alpha, N.J., for sending these recipes for Luci Essig. However, Luci wants trifle recipes, not truffles. However, these truffle recipes will be appreci ated by many of our readers. 4Vi ounces dark chocolate Small knob butter 2 tablespoons rum % cup shredded coconut 3Vi ounces cake crumbs 6 tablespoons confectioners’ sugar 2 tablespoons unsweetened cocoa Break chocolate into pieces and place in a bowl with the butter. Set the bowl over a pan of gently simmering water and stir until melted and combined. Remove from heat and beat in the rum. Stir in the shredded coconut, cake crumbs, and two-thirds of the confectioners' sugar. Beat until combined. Add a little rum if the mixture is stiff. Roll the mixture into small balls and place on a sheet of baking parchment. Chill until firm. Sift the remaining confectioners’ sugar into a larger plate. Stir the cocoa onto another plate. Roll half of the truffles in the confectioners’ sugar until coated. Then roll the remaining truf fles in the cocoa. Place the truffles in paper candy cases and chill in the refrigerator until ready to serve. Walnut Syrup Rum Truffles The other week my husband and I took a day away from home to see autumn foliage. There is a special mountain road in Snyder County that extends 15 miles straight across the ridge of the mountain. Usually we do not see any cars on this road, but this time we saw three cars plus lots of little birds and some chipmunks. Later we drove to a special restaurant and bad lunch. They served such a big meal that we brought some home for another time. On the way home I had to drive at a snail’s pace as there was one-lane traffic for miles and miles on a busy highway. However, we will remember the beautiful maple and oak leaves for a long time. Allen and his brother made a special machine to hull black walnuts. The other week our grandson helped to put several five gallon buckets of nuts through the huller. Even the neighbor brought some for us to hull. Now they are drying on special racks that my husband made. Recently, we attended a meeting where pictures were shown of underwater activity. The divers swam with a lot of sharks and other smaller fish. Some gorgeous sunsets were also shown. It reminded me of the time that 1 went snorkeling in the Caribbean. I took a big apple cake to be served after the program and only a small portion was eaten. So, I gave our son’s family some of it as it takes too long for we two to finish it. We have two small papaw trees that bloom with dark purple flowers. I thought that they had no fruit but my husband found one laying on the ground and surprised me with it. I do like the yellow edible fruit. Chocolate Truffles Coarsely grate 3-ounces chocolate Melt with V* cup butter Add the following: 2 tablespoons cream Gradually stir in cream until mixture is lump free. Add: 7 tablespoons sifted confectioners’ sugar 2 tablespoons grated hazelnuts Let mixture stand covered in a cool place 12-14 hours. Make individual balls by rolling a small teaspoonful of the mixture in the palm of your hand. The friction and warmth will cause the chocolate to melt slightly, so the final coat ing will adhere. Roll balls in cinnamon-flavored cocoa or chocolate pastilles or shots. The cov ering will adhere to the mixture very satisfacto rilyy. Keep refrigerated but remove two hours before serving for best flavor. ANSWER Normajean Weightman, La Plata, Md., gets together for afternoon teas with friends. She requested some really good reci pes for scones to put a smile on her friends’ faces and hear them say, “This is an excellent scone.” Thanks to Sharon Garber, Eliza bethtown, for sending her favorite recipes. More scone recipes from our readers will be printed on the “Home On The Range” page in the Nov. Bth issue. If you have a favorite scone recipe, send it now for inclusion. Apricot-Pecan Scones 2 cups flour % cup sugar 1 tablespoon baking powder V* teaspoon salt Vs cup cold butter Vz cup chopped dried apricots Vz cup chopped pecans 1 teaspoon grated orange peel 1 cup plus 2 tablespoons whipping cream, di vided In a large mixing bowl, combine dry ingredi ents. -Cut in butter until mixture resembles fine crumbs. Add apricots, pecans, and orange peel. With a fork, rapidly stir in 1 cup whipping cream Just until moistened. Turn onto a floured surface, knead 5-6 times. Divide in half; shape each into a ball. Flatten each ball into a six-inch circle. Cut each circle into eight wedges. Place one-inch apart on an ungreased baking sheet. Brush with remaining whipped cream: Bake at 375 degrees for 13-15 minutes until a toothpick inserted in middle comes out clean. Serve with Devonshire Cream and jam. Yields: 16 scones. Devonshire Cream 3-ounces cream cheese, softened 1 tablespoon confectioners’ sugar V 2 teaspoon vanilla V4-V3 cup whipping cream In a small mixing bowl, beat cream cheese, confectioners’ sugar, and vanilla until fluffy. Gradually beat in enough cream to achieve a spreading consistency. Cover and chill for at least two hours. Yield: 1 cup.
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