Newspapers / The Yancey Journal (Burnsville, … / June 24, 1976, edition 1 / Page 8
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PAGE 8 THEYANCEYJOURNALJUNE24,1976 Rif • f food news & cues ► C V WMWUIMAW j. Mote strawberry recipes are given this week, along with a delicious spread for sandwiches. PIMENTO CHEESE SPREAD 1 can (small) Pet Milk */j lb. American Cheese Pimento (amount you want) 1 Tblsp. sugar 1 egg (beaten) m Heat milk, add cheese, ■ when melted add beaten egg I and sugar. Cook a few fl minutes and remove from I heat and add pimento. When ■ cool, put in refrigerator. Use I as spread for sandwiches. j STRAWBERRY CREAM 1 ROLL CAKE 1 Beat at high speed until thick I and lemon color: 4 eggs, 1 I tsp. vanilla. jjj Then add and beat until fluffy I and thick; 1 cup sugar Sift together these dry ingre-1 dients and add to egg mixture I all at once, folding in by hand: I 1 cup flour, V* tsp. baking I powder, V* tsp. salt. I Slice and sweeten 1 pint or ■ more strawberries. Pour bat- ■ ter into foil lined lightly I greased jelly roll pan (cookie I sheet). Bake at 375 degrees I for 12-15 min. or until very I lightly browned. Turn cake ■ out on large sheet of foil I which is generously sprinkled I with additional sugar. Pee! off I foil lining, trim off crisp I edges. Roll up in sugar I sprinkled foil, leaving ends I open. Let stand 15-20 minutes I then Unroll. Spread withl whipped cream (‘/j pint heavy I cream, slightly sweetened I and whipped), then strawber-1 ries. For best results-don’t I spread to edges of cake I because when it is rolled up it I will do this automatically. Roll I up again. Refrigerate about 1 I hour before serving, covered I with foil. I STRAWBERRY AND .. I RHUBARB PIE 1 (1-9 inch pie) 1 IV4 cup sugar J 2 cups diced rhubarb if Vi cup flour 9 2 Tablsp. butter |1 1 cup fresh strawberries or I frozen strawberries 1 pastry for 9 inch pie 1 Sift sugar and flour I together and combine V* with I fruit. Sprinkle remaining on I bottom of pastry, add filling I How To Freeze Fruit v Freezing is one of the most satisfactory ways to preserve the color, flavor and nutritive value of most fruits. To make sure you get a quality product, you’ll need to select fruit at the peak of maturity that is firm-ripe, says Dr. Nadine Tope, extension food con servation specialist, North Carolina State University. Then, you’ll want to work quickly. Wash fruit in cold water. To avoid brusing, wash only a small quantity of fruit at any one time, Dr. Tope sug gests. Also decide whether or not you want to sweeten fruit before packing it in to containers, the special-; ist adds. You can do this in one of two ways ; in a syrup pack or in a dry sugar pack. If the syrup pack is your choice, prepare a syrup using one cup of sugar to three cups of water. Or, if family mem bers have a sweet tooth you may wish to use more sugar. Then pack washed fruit into the freezer contain er, leaving about an inch of headspace at the top of the container for expan sion. Cover fruit with sugar-water syrup. To keep fruit sub merged in syrup, place a small piece of crumpled, moisture-vapor resistance paper between the fruit and the lid. Seal boxes and pack into the freezer. However, if a dry sugai pack is your choice, here’s how to do that. Cut fruit into a shallow bowl. Sprinkle sugar over fruit, As soon as sugar dis solves, pack fruit-sugar mixture into a moisture vapor-proof container. Seal. Pack boxes into freezer as soon as pos l sible. and dot with butter and cover top with pastry strips. Bake at 425 degrees for 10 minutes; reduce heat to 350 and bake about 30 minutes or until done. [For 9 x 12” pan cobbler] IV4 cup sugar % cup flour 1 pint fresh strawberries (or frozen! - • suopf ♦■as I rffif” 69 I \ >nso ormo£t v ■l^^——B—— I i^-eoNiu&~Buvs 7M JSBmifyam fS£, 1 dm tr Cinrrr _ n ./• TDQTMPPi^^I I m H<!OZfcNVOWS ’wm r*A - ■ SoKtos £lß9* CURIES &B 9 PUNCH 59* tjjna 49* PK*ft gmafem '4 cups diced rhubarb 3 or 4 Tablsp. butter Pastry strips on top (about 1 Vi cup flour) Mir sugar, flour, straw berries and rhubarb. Cut butter and put in bottom of pan. Add mixture, cover pastry strips and bake as for 9 inch pie. If you want a juicy cobbler add a little water to mixture. Jl U #ffX M. eUllireS t/ %S -r* • j mr 17 • - Required On fSew Lquipment Farmers in the immedi ate future will continue to see more and more changes in safety features on farm equipment and government regulations affecting use of those features. Directly, affected are farmers who are also em ployers, according to North Carolina State University extension engi - neera. - ——• r- Tractors manufactured after Oct. 25, 1976 and owned by an affected farmer-employer must be equipped with a roll-over protective device, for ex ample. £ Where this is required, the farmer-employer will be responsible for ensur ing mac tne tractor is I equipped with a seat belt I and that the employee I uses the belt properly. Certain types of trac- I tors, primarily -"low pro- I file” types used in or- I chards and vineyards, or J used with mounted equip-j ment which is incompat- I ible with a roll-over de- I vice will be exempt. m ''lk 1, f Photography, Weaving, Pottery, Free-Blown Glass, Jewelry, \j( Kr Crochet, Vegetable Dyeing, ■ wf- Stained Glass, Illuminations, Batik. Tuesday through Saturday 10-5 I Sundays 12-5 Closed Mondays I 7 miles South of Micavtlle, Hwy. 80S. I 7 miles from Bine Ridge Pkwy, Back Creek Exit. B
The Yancey Journal (Burnsville, N.C.)
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June 24, 1976, edition 1
8
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