88-Lancaster Farming, Saturday, Novembers, 2003
If you are looking for a recipe but can’t find it, send
your recipe request to Lou Ann Good, Cook’s Question
Comer, 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 Esther Zimmerman, New Hol
land, wants recipes to can deer meat.
QUESTION Mary Shaffer wants recipes for
apple blossom cake (a white cake marbled with
chocolate and pink batters) and a marble spice
cake.
QUESTION Cristy Updike Trass, Interla
ken, N.Y., is searching for a recipe for dog
bones and would like recipes for amaretto
chocolate fudge and cherry vanilla fudge. She
believes the cherry vanilla fudge contains mar
aschino cherries and walnuts.
QUESTION Ralph Webb, Farm Grove,
wants diabetic recipes, especially a diabetic
icing recipe for cake.
QUESTION Jacqueline-Robert Daniel had
a recipe for a chicken coating that included
wheat germ, Romano cheese, and spices. Does
anyone have the recipe to share?
QUESTION Patricia Harden, Trappe, Md.,
wants a recipe for chow chow that tastes like
that served at Shady Grove Restaurant.
QUESTION Kathy Austin, Belchertown,
Mass., wants recipes to make in a crockpot.
QUESTION Richard Klickman, Quaker
town, wants a recipe for zucchini drop cookies
and for pumpkin drop cookies.
QUESTION Helen Groff, New Bloomfield,
would like a recipe for Hungarian Goulash to
make and serve with cooked noodles.
QUESTION A faithful reader from Cumber
land County would like recipes to make really
light fluffy country-style biscuits and all kinds
of doughnut recipes especially the cake type.
QUESTION A Manheim reader would like
recipes suitable for people following the Atkins
Diet (high protein, low carbs).
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.
ANSWER Paul Earnest, Latrobe, requested
a recipe for baked oatmeal. Thanks to Sand!
Johnson for sending the following recipe. She
writes that the following recipe was the most
requested recipe she had while working as a
food service director at a camp. Every group
that came to camp requested it for breakfast.
Sandi’s children also like to eat baked oatmeal
as a snack when cut into bar cookie sizes.
Sandi writes baked oatmeal can be made a day
in advance and refrigerated until ready to serve
the following day.
Also, thanks to Michelle Good, Beavertown,
who sent in the same recipe except she uses Vfe
cup oil instead of butter. Michelle writes that
she appreciates all the recipes printed as “what
more important job is there than a mom making
loving meals for her husband and kids.”
Sandl’s Baked Oatmeal
Vz cup butter, melted
1 cup brown sugar
2 eggs
3 cups oatmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 teaspoons vanilla
Mix together oatmeal, baking powder, milk,
and melted butter. Stir in brown sugar, eggs,
and vanilla extract. Bake in 9x9-inch greased
baking pan for 30 minutes at 350 degrees.
Great to add raisins, pecans, or finely chopped
apples to the batter before baking.
Serve warm with milk, maple syrup, or pow
dered sugar glaze drizzled over it.
ANSWER A Lancaster County reader wanted
recipes for cream of mushroom soup that
tastes like Campbell’s condensed mushroom
soup. Thanks to Michelle Good, Beavertown, for
sending in her favorite method, which equals a
10-ounce can of condensed soup.
Cream Of Mushroom Soup
Saute chopped onions and mushrooms in 3
tablespoons butter. Add 3 tablespoons flour, Va
teaspoon salt, and slowly whisk in 1 cup milk.
Stir until thickened.
Thanks to Rachel Lantz, Myerstown, for
sending the following recipe to can, and also
one for cream of celery soup.
Cream Of Mushroom Soup
Vs cup butter
1 pound mushrooms, chopped
2 quarts meat stock (chicken bouillon)
1 tablespoon salt
Va teaspoon black pepper
1 teaspoon lemon juice
Cayenne pepper (few grains)
% cup flour
Melt butter. Add mushrooms and cook until
brown. Add meat stock, saving enough to mix
with flour. Mix together all ingredients and heat
until it boils. Put in Jars and process in pressure
canner at 10 pounds pressure. When opening,
use equal amount of soup and milk.
Cream Of Celery Soup
3 quarts chopped celery
2 quarts beef stock or bouillon
Vi pound shortening
Vi cup chopped onions
2 tablespoons salt
Vi pound flour
Cook celery in beef stock until very tender.
Melt shortening, add onions, and cook until
browned. Mix flour with some of the beef stock.
Combine all ingredients and cook until mixture
thickens. Put in jars. Process pints in pressure
canner 30 minutes at 10 pounds pressure.
ANSWER A faithful reader from Cumber
land County requested a recipe for a really rich
pastry cream filling (the yellow type, not the
fluffy white) for doughnuts. Thanks to Sandra
Messner, Manheim, who sent in a recipe she
often used and wrote that it is absolutely the
best what better guarantee!
Rich Custard Filling
Vt. cup sugar
Vb cup flour
Vi teaspoon salt
2 cups milk
4 egg yolks OR 2 whole eggs, beaten
2 teaspoons vanilla
Mix together sugar, flour, and salt In a
saucepan. Stir in milk. Cook over medium heat,
stirring until it boils. Boil one minute. Remove
from heat. Stir a little more than half the mix
ture into the egg yolks. Blend back into hot
mixture in saucepan. Bring just to a boil. Cool
and blend in vanilla. Fills 10-12 large cream
puffs.
ANSWER Jean Nestler, Halifax, wanted a
recipe for Jenny Lynn pie. Thanks to Shirley
Wartzenluft, Robesonia; Mary Shaffer, no ad
dress given; Fern Freeman, Elliottsburg; and
others for sending recipes. Some recipes are
spelled “Jinnie Lynn”, and others “Jenny Lind”
or “Jenny Linn.” Mary wrote that Jenny Lind
(1820-1887) was a Swedish soprano who be
came a famous singer. From 1850-1852, she
toured the United States under the manage
ment of P.T. Barnum.
Jenny Lind Pie
1 cup brown sugar
1 cup table molasses
2 eggs
3 tablespoons flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup vinegar (not strong)
3 cups lukewarm water
Mix together all ingredients. Pour into two
unbaked pie shells (8- or 9-inch). Sprinkle Vb
cup bread crumbs on each pie. Bake at 425 de
grees for 15 minutes, reduce temperature to
375 degrees and bake 40-45 minutes. Test
doneness with knife.
Jinnie Lynn Pie
1 cup molasses
1 cup flour
1 cup water
1 cup sugar
V 2 cup vinegar
1 egg
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cloves
Mix together all ingredients and pour into un
baked pie shell. Bake in 350 degree oven until
done.
ANSWER Luci Essig, Bernville, wanted
recipes to make trifles, a dessert usually con
sisting of a sponge cake spread with Jam,
soaked in wine, and sprinkled with crushed
macaroons, and topped with custard or whip
ped cream. Thanks to Noel Oliff, Davidson, Md.,
for sending two recipes.
Brownie Trifle
Brownies.
1 large box instant chocolate pudding
1 large container whipped cream or topping
Large fresh strawberries, halved
Kahula liquor (optional)
Make the pudding according to package di
rections; if desired, substitute some Kahula li
quor for the required milk.
Layer the brownies, pudding, whipped cream
and strawberries (stand strawberries up along
the sides of a trifle bowl or other large bowl.
Pound cake
Large cherry Jell-0
Large container whipped cream or topping
Large strawberries, halved
Layer pound cake, Jell-O, and whipped
cream. Top with strawberries.
ANSWER Thanks to Sandy Hurley for
sending these recipes in answer to Austin R.’s
request for soup mixes in a jar for gift giving.
Grandma’s Noodle Soup Mix
4-5-ounces egg noodles
3 tablespoons chicken bouillon
Sait and pepper to taste
Vs teaspoon dried thyme
Vs teaspoon celery seed
3 bay leaves
In a large mixing bowl, carefully blend to
gether all ingredients. Pour into a one-quart
wide-mouth jar. Screw on lid. Attach the follow
ing instructions: Combine noodle soup mix and
six cups water in a large stockpot. Add 3 diced
carrots, 2 chopped celery stalks, and one chop
ped onion. Bring to a boil, reduce heat and sim
mer, covered, 20 minutes. Stir in three cups
chicken and simmer 5 minutes longer. Makes
approximately two quarts soup.
Harvest Soup Mix
% cup dried split peas
Vs cup plus 2 tablespoons beef bouillon
!A cup barley
% cup dried lentils
'/a cup dried, minced onion
% cup long-grain wild rice
% cup tiny bow tie or alphabet pasta
Blend together all ingredients. Add to a one
quart wide mouth jar, add lid. Tie on a gift card
with the following instructions: Add soup mix to
a large stockpot. Stir in 3 quarts water,
28-ounce can undrained, diced tomatoes, and
1 Va pounds stew beef, browned. Bring to a boil,
reduce heat and simmer, covered, 1-2 hours, or
until peas, lentils, and rice are tender. Makes
approximately 16 one-cup servings.
ANSWER Jenna Burns, Telford, had re
quested a recipe for Poor Man’s Fruit Cake. An
answering recipe was printed in the Oct. 25th
issue. Since then we have received numerous
versions of the recipe. Fern Freeman, Elliots
burg, writes that butterless, eggless, and milk
less Poor Man’s Cake sometimes called War
Cake became popular during World War I.
Poor Man's Cake
Mix together the following and boil 5 minutes
after mixture begins to bubble:
2 cups brown sugar
2 cups hot water
2 teaspoons lard or vegetable shortening
1 package raisin
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
After mixture is cooked and cooled, add 3
cups flour and 1 teaspoon baking soda dis
solved in a little hot water. Bake in greased
tube pan for about one hour at 350-375 de
grees.
This makes a heavy, dark cake.
Here’s an entirely different version from Mrs.
Daniel Yoder, Lewistown, who writes that she
found this recipe, but it doesn’t include instruc
tions for mixing.
Poor Man’s Fruit Cake
2 cups flour
3 teaspoons baking powder
V 2 teaspoon baking soda
V 2 teaspoon cloves
V 2 teaspoon cinnamon
V 2 teaspoon nutmeg
V 2 cup shortening
1 cup sugar
2V2 cups mincemeat
2 eggs
1 can tomato soup
1 cup nuts
1 cup raisins
Combine ingredients and pour into tube pan.
Bake at 350 degrees for 80 minutes.
ANSWER Thanks to Fern Freeman, Elliots
burg, for sending this recipe for Norma Brei
ninger, New Tripoli.
Walnut Syrup Topping
Place walnuts in a jar. Pour pure maple syrup
over walnuts until covered. Refrigerate until
ready to use.
Cherry Trifle