Refresh urifh fruit
Fresh fruit is one of summer’s
true joys and a low-calorie one
at that. Juicy peaches,
strawberries, melons, nectarines,
and plums are the fruit of the
season’s warm, sunny and often
humid days.
These delectable fruits are a
refreshing and nutritious way to
enjoy a summer afternoon. Sit
back and take a bite of a juicy
peach or plum and savor the
feeling of sticky, sweet juice
running down your chin. Or split
open a fresh melon and enjoy a
cold, refreshing snack that won’t
add unwanted extra pounds.
And while fruits taste great on
their own, they combine well with
other ingredients to make luscious
salads, pies and other goodies.
Below, some of our readers have
shared their ideas for preparing
fruit.
SPICY ICE CREAM
PEACH CUP
1 quart vanilla ice cream
1 teaspoon cinnamon
6 spongecake dessert cups
3 large peaches, peeled, sliced and
sweetened
Stir ice cream just to soften.
Blend in cinnamon. Freeze until
firm. Fill dessert cups with ice
cream and spoon peaches over top.
PEACHY ANGEL PIE
Beat 3 egg whites and dash of
salt until foamy. Gradually add %
cup sugar, beating to stiff peaks.
Fold in 1 cup toasted flaked
coconut and % cup chopped
toasted blanched almonds. Spread
in well-buttered 9-inch pie plate.
Build up sides. Bake at 350°F.
about 30 minutes or until lightly
browned and dry along edge. Cool.
At serving time, fill cooled
meringue crust with 2% to 3 cups
fresh sliced peaches (sweeten if
fresh). Top with whipped cream
and V« cup toasted flaked coconut.
Betty Biehl
Mertztown
FRUIT COMPOTE
2 10-ounce packages frozen
strawberries, thawed
2 medium bananas, sliced
2 oranges, peeled and sectioned
Ms teaspoon cinnamon
Chill overnight. (This is very
necessary to blend the flavors.)
This fruit dessert is delicious
served by itself or with angel food
cake or ice cream.
Mrs. Mary Frances Jaymes
Shade Gap
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you
submit. Send your recipes to Sue Keene, Lancaster
Farming, P.O. Box 366, Lititz, PA 17543
July
27
August
3 Dinner On The Grill
10 ' Cookies
Home On The Range
CHOCOLATE DIPPED SUMMER
FRUITS
1 each medium fresh peach, plum,
nectarine and Bartlett pear, each
cut into 12 wedges
1 6-ounce package semi-sweet
chocolate pieces (1 cup)
3 tablespoons butter
2 tablespoons light corn syrup
Whipped cream (optional)
Lay fruit wedges in shallow pan.
Freeze just until barely firm.
Meanwhile, combine chocolate
pieces, butter and com syrup in
small saucepan. Cook over low
heat, stirring often, until chocolate
is melted. Using 2 forks, dip frozen
wedges into warm chocolate,
allowing excess to drip off. Place
on dessert serving plate.
Refrigerate until ready to serve.
Serve with rosettes of whipped
cream, if desired. Makes 8 ser
vings.
legg
% cup milk
M> teaspoon salt
Approximately % cup flour
1 teaspoon baking powder
Beat egg and milk well; add salt,
flour and baking powder. Peel
peaches and halve them; dip into
batter and fry slowly. Dot with 10X
sugar and a little cinnamon.
Gail McPherson
New Park
Betty Biehl
Mertztown
RED CHERRY CRUNCH BAR
% cup butter
1 cup brown sugar
1% cup flour
1 teaspoon salt
% teaspoon baking soda
IVz cups rolled oats
121-ounce can cherry pie filling
Mix butter and brown sugar. Add
flour, salt, baking soda and rolled
oats. Mix until crumbly. Press Vz
of mixture into 9xl&inch pan.
Spread with can of cherry pie
filling. Sprinkle with remaining
crumb mixture. Bake at 400°F. for
25 minutes. Cool and cut into bars.
STRAWBERRY SALAD
2 3-ounce boxes strawberry jello
2 cups boiling water
16 ounces frozen strawberries
IVz cups drained, crushed
pineapple
2 bananas, diced
1 cup sour cream
Dissolve jello in boiling water.
Put frozen strawberries in jello
and dissolve. Add pineapple and
bananas. Put half of the mixture in
glass baking dish. (Long pan.)
Cool until firm. Spread sour cream
over jello and put the rest of the
jello on top. Refrigerate.
Recipe Topics
Fresh-Baked Pies
PEACH FRITTERS
Mrs. John Gates
Here’s a delicious, professional looking fresh fruit tart that is easy to prepare using
packaged pudding and pie filling mix and frozen whipped topping, and lots of fresh fruit.
What a beautiful way to celebrate summer!
FRUIT TART
Vi cup butter or margarine
V 3 cup sugar
V 4 teaspoon salt
1% cups unsifted all-purpose flour
2 tablespoons milk
1 4-ounce package vanilla flavor
pudding and pie filling
Vh cups milk
1 4-ounce container whipped
topping
2 pints strawberries, halved
1 11-ounce can mandarin orange
sections, drained
1 medium banana, thinly sliced
V* cup apricot preserves
Cream butter well with sugar
and salt. Gradually blend in flour,
then add milk, 1 tablespoon at a
time, to form a stiff dough. Pat
evenly into 12-inch pizza pan and
flute rim. Bake at 400°F. for 15 to
18 minutes or until lightly
browned. Cool.
Meanwhile, prepare pie filling
mix with 1% cup milk as directed
on package. Cool. Fold in 1 cup of
the whipped topping. Spread over
crust and chill. Just before ser
ving, arrange strawberries,
orange sections and banana slices
in decorative pattern on filling.
Heat preserves to melt and brush
over fruit. Garnish with remaining
whipped topping and chill.
NOTE: Crust may be baked on
double thickness of heavy duty
aluminum foil on baking sheet;
press dough into 13-inch circle with
1-inch rim. Bake and cool; then
trim away foil.
GRAPE MUFFINS
3 cups flour
V 2 cup sugar
2 tablespoons baking powder
1 teaspon salt
2 eggs
IV2 cups milk
5 tablespoons melted shortening
1 cup grapes, halved and drained
Sift together flour, sugar, baking
powder and salt. Beat eggs, add
remaining ingredients and blend
well. Combine with • dry
ingredients. Stir just until flour is
mixed in but batter is not smooth.
Gently fill muffin cups % full and
bake 25 to 30 minutes at 400°F.
FROSTY STRAWBERRY
SQUARES
1 cup flour
cup brown sugar
Vfe cup chopped walnuts
Vz cup butter
2 egg whites
1 cup granulated sugar
2 cups sliced strawberries
2 tablespoons lemon juice
1 cup whipping cream
Combine flour, brown sugar,
nuts and butter. Bake in shallow
pan at 350°F. for 20 minutes,
stirring occasionally. Sprinkle %
of crumbs in 13x9x2-inch pan.
Combine egg whites, granulated
sugar, berries and lemon juice.
Beat at high speed on electric
mixer about 10 minutes. Whip
cream, fold in strawberry mixture.
Spoon over crumbs in pan; top
with remaining crumbs. Freeze 6
hours. Makes 12 servings.
Janette Musser
Myerstown
This week’s featured recipe comes from Lentsey Carlson, winner
of the New York State Beef Recipe Contest. Mrs. Carlson, of
Lakewood, N.Y., is a retired nurse who “loves to cook.”
She and her husband, Ragner, enjoy trying out new recipes and
creating their own. When they fail, she said, they feed the food to
their pet, but when the results are exceptionally tasty, the Carlsons
invite the neighbors in.
To learn more about Mrs. Carlson and her cooking skills, see the
story about her in this section.
Chinese Beef Brisket
3 to 4 pound boned and rolled beef brisket
2 cups plum wine
1 clove garlic, minced
1 onion, minced
IV2 teaspoons Chinese five spice OR Vi teaspoon each ground anise,
fennel, cinnamon, cloves and pepper
1 teaspoon salt or as desired
Vi teaspoon white pepper
Place rolled brisket in a plastic bag. Add remaining ingredients.
Tie bag shut and place in roaster. Refrigerate overnight and until
roasting time, rolling meat around and marinating several times
during period.
Remove all ingredients from bag to roaster. Place uncovered
roaster in a pre-heated 325°F. oven. Bake 1 hour per pound or until
tender. About 3 hours. Turn occasionally. Serves 6 or more.
2 cups seedless or seeded, drained
grapes, enough to fill a buttered
baking dish. Sprinkle over grapes:
% cup flour
Vz cup granulated sugar
% teaspoon cinnamon
2 tablespoons butter
Bake at 375°F. for 35 minutes or
until done.
FRESH GRAPE DESSERT
1 package lemon-lime gelatin
1 cup hot water
1 cup cold grape juice
Vh cups seedless or seeded grapes
3 ounces soft cream cheese
3 tablespoons milk
Dissolve gelatin in hot water and
grape juice. Refrigerate in in
dividual dishes until it begins to
set. Remove and gently stir in
grapes. Chill until set. Serve with
whipped cream and garnish with
whole grapes.
Featured Recipe
GRAPE CRISP
(Turn to Page B 8)