Strawberries : are in,
There is just something festive
about strawberries, I'm not really
sure what it is that makes them so
special but even young children get
excited when you mention straw-
berries. Maybe it's the way that
they seem to signal the true begin-
ning of spring. Well, whatever the
reason, they are in season now and
it is time to enjoy these luscious
berries.
Whether you buy them at the
store or pick your own, there are a
few things to remember when
working with strawberries. Try to
choose the freshest, ripest berries
that you can. Look for a deep red
color, a glossy sheen, a firm texture
and fresh cap. Strawberries will not
ripen off the vine so pick carefully.
Keep them as cool as possible on
the way home and plan on taking
care of them as soon as you can
once you get there. Do not wash
them until you are ready to use
them, but do put them in the refrig-
erator.
When you're ready to work with
them, wash gently leaving the cap
on. The best way is to put them in
a collander and spray them with
cold water. Then pull or cut the
caps off, slice them or leave whole
depending on your recipe.
Strawberries really taste better
fresh from the vine but they do
freeze well. You can freeze whole
berries on a cookie sheet then
transfer them to containers. Or you
can slice them, mix with sugar and
freeze in containers. Or you can
slice them, mix with sugar and
freeze in containers. Use about 8
cups sliced berries with 1 cup sug-
ar, allow the sugar to dissolve then
stir gently and place in containers.
They will keep frozen for up to 12
months.
It's hard to beat the taste of just
plain fresh strawberries but it is fun
to try new recipes. I guarantee that
you will enjoy the recipes this
week. The Strawberries and Lemon
Cream are pretty and dainty and
just perfect for springtime showers
or receptions. The Strawberry
Butter makes a great gift to give
along with a fresh baked loaf of
bread. You might consider the
Strawberries and Cream Crepes if
you're hosting a brunch in the near
future.
If you have a craving for some
good old Strawberry Shortcake, I
think that the recipe on the box of
Bisquick is hard to beat, but I've
included a true shortcake recipe for
those of you who prefer to make it
from scratch. Also, a great pound
cake recipe that tastes even better
when topped with berries and
cream. Don't forget how good fresh
strawberries taste when dipped into
confections sugar, fresh whipped
cream or chocolate sauce. Have a
"berry" good week!
Strawberry Angel Delight
1 cup sugar
1 (12-ounce) container non-dairy
whipped topping
1 (16-ounce) container sour cream
3/4 cup confectioners sugar
1 (5 1/2-ounce) can evaporated
milk
1 package strawberry glaze mix or
1 jar strawberry glaze
1 quart strawberries
Break angel food cake into 1-
inch pieces and set aside.
Mix whipped topping, sour
cream, confectioners sugar and
milk together until smooth. Fold in
cake pieces.
Combine strawberries and glaze.
If you are using the mix, prepare it
according to package directions. In
a large bowl, pour in the cake-
cream mixture and top with the
strawberry glaze. Chill several
hours.
Strawberry Rubarb Pie
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 pound Hes rubah wate and %
ny
'| Shearra Miller
cut into 1-inch pieces
1 package (3-ounce) strawberry
jello
2 pints fresh strawberries
1 9-inch baked pie shell
1/2 cup heavy cream
1 tablespoon confectioners sugar
Mix sugar and cornstarch in
large sauce pan. Stir in water and
rubarb. Cook gently until rubarb is
tender and mixture is thick and
bubbly. Boil for 1 minute. Remove
from heat and stir in jello until dis-
solved. Refrigerate until the mix-
ture mounds when dropped from a
spoon. Stir in the strawberries.
Pour into pie shell and refrigerate.
Whip cream with confectioners
sugar and serve with pie.
Deluxe Strawberry Pie
4 cups fresh strawberries, washed
and capped
3 tablespoons cornstarch
1 cup sugar
1/2 teaspoon baking powder
few drops red food coloring
1 baked pie shell, 9-inch
whipped cream (optional)
Spread 2 cups of berries over
bottom of cooled, baked pie shell.
Mash or break remaining berries;
add sugar, cornstarch, baking pow-
der and mix thoroughly. Put over
heat and bring to boil gradually; re-
duce heat and cook, stirring con-
stantly about 10 minutes. Add few
drops of red food coloring to deep-
en red of mixture. Cool, then pour
over raw berries in pie shell and re-
frigerate until thoroughly chilled.
Garnish with whipped cream if de-
sired.
Strawberry Shortcakes
1 quart strawberries, sliced
1 cup sugar.
1/3 cup shortening
2 cups plain flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
margarine or butter, softened
whipped cream
Mix strawberries with 1 cup sug-
ar; let stand one hour.
Heat oven to 450 degrees. Cut
shortening into flour, 2 tablespoons
sugar, the baking powder and salt
until mixture resembles fine
crumbs. Stir in milk just until
blended. Gently smooth dough into
a ball on lightly floured cloth-cov-
ered board. Knead 20-25 times.
Roll to 1/2-inch thickness; cut with
floured 3-inch cutter. Place about 1
From My
Kitchen
To Yours
®
“inch apart on ungreased cookie
sheet.
Bake until golden brown, 10-12
minutes. Split crosswise while hot.
Spread with margarine; fill and top
with cream and strawberries. Yield:
6 servings.
Crusty Cream Cheese Pound
Cake
1 cup butter or margarine, softened
1/2 cup shortening
3 cups sugar
1 (8-ounce) package cream cheese,
softened
3 cups sifted cake flour
6 eggs
1 tablespoon vanilla extract
Cream butter and shortening;
gradually add sugar, beating well at
medium speed of an electric mixer.
Add cream cheese, beating well
until light and fluffy. Alternately
add flour and eggs, beginning and
ending with flour. Stir in vanilla.
‘Pour batter into a greased and
floured 10-inch tube pan. Bake at
325 degrees for 1 hour and 15 min-
utes or until a wooden pick insert-
ed in center comes out clean. Cool
in pan 10 minutes; remove from
pan, and let cool completely on a
wire rack. Yield: one 10-inch cake.
Strawberries Romanoff
1 quart strawberries
1/2 cup powdered sugar
1 cup chilled whipping cream
1/4 cup orange-flavored liqueur or
orange juice
Sprinkle strawberries with pow-
dered sugar; stir gently. Cover and
refrigerate 2 hours.
Just before serving, beat whip-
ping cream in chilled bowl until
stiff. Stir in liqueur gradually. Fold
in strawberries. Yield: 6 servings.
peel and lemon juice until smooth;
Strawberries With Lemon
Cream
1 (8-ounce) package cream cheese,
softened
1/3 cup confectioners sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 pints strawberries
Beat cream cheese, sugar, lemon
cover and refrigerate (this can be
made ahead of time).
Wash strawberries and remove
To take the
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hulls, place on paper towels hulled
end down. Cut an X through the
top of each berry (not all the way
through) and pull slightly apart.
Using a small spoon or pastry bag
with star tip, put a heaping tea-
spoon of cream filling in each
berry. They can be filled 2 hours
before serving. Place in paper pe-
tit-four cups or on a doily-lined try.
Makes about 3-1/2 dozen.
Strawberry Butter
1/2 pound butter
1 cup strawberries
1/2 box confectioners sugar
1/2 teaspoon vanilla
Mash strawberries; cream butter,
confectioners sugar and vanilla.
Beat in strawberries and mix well.
Berried Treasure
2 (3-ounce) packages cream
cheese, softened
Thursday, May 16, 1991 -THE KINGS MOUNTAIN HERALD Page 5B
so it must be spring
18 onnce) carton sour cream
1/3 cup firmly packed light brown
sugar
1 quart fresh strawberries, halved
and chilled
1/4 cup firmly packed light brown
sugar
small mixing bowl; beat at medium
speed with electric mixer until
smooth. Chill 1-2 hours.
Spoon strawberries into 8 indi-
vidual compotes or dessert dishes.
Top with cream cheese mixture;
sprinkle each with 1-1/2 teaspoons
brown sugar. Yield: about 8 serv-
ings.
Strawberries and Cream Crepes
10 to 12 cooked crepes
3 cups fresh strawberries
1/3 cup sugar
1 cup cottage cheese
1 cup sour cream
1/2 cup powdered sugar
Combine first 3 ingredients in a
Slice strawberries; add granulat-
ed sugar and set aside. In blender,
whip cottage cheese until smooth;
stir in sour cream and powdered
sugar. Fill crepes with 2/3 of
creamy mixture and berries; fold
over. Top with sour cream mixture,
then remaining strawberries.
Basic Crepe Recipe
3 tablespoons margarine
3 eggs
1/2 cup milk
1/2 cup water
3/4 cup plain flour
1/4 teaspoon salt
Combine all ingredients in
blender and pour well until
smooth. Pour about 1/4 cup into
heated crepe pan and swirl around
until pan is coated. Cook until bub-
bles appear, then carefully turn it
over and cook for a short time.
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