Sam Summer's Fresh Fruits
Summer provides a host of spe
cial pleasures, including a delight
ful feast of fresh, naturally sweet
fruit. This time of year it’s easy to
stop at your local farm market and
select the makings for a delightful
meal it’s knowing when to stop
that is the tough pan.
There’s no doubt that fresh
fruits taste wonderful just the way
God made them. He provided them
with natural sugars that will satisfy
even the biggest sweet tooth, but
he also added numerous nutrients
needed for healthy bodies.
However, no one ever said
“fresh from the tree” is the only to
way to savor summer’s fruits.
We’ve asked our readers for their
suggestions, and in their typical
creative way, they’ve provided
recipes you won’t want to miss.
GRAPE PIE
5'A cups Concord grapes
l'/j cups sugar
'A to 'A cup flour
VA teaspoons lemon juice
I'/} tablespoons butter
Heat oven to 425 degrees.
Remove and save skins from
grapes. Put pulp into pan without
water and bring to a rolling boil.
While hot, rub through strainer to
remove seeds. Mix strained pulp
with skins. Mix sugar and flour
lightly through grapes. Sprinkle
with lemon juice. Pour grapes into
pie crust Dot with butter. Cover
with top crust or crumbs. Bake 35
to 45 minutes or until lightly
browned and juice begins to
bubble through.
Mrs. Phyllis Baldner
St. Thomas
FRESH FRUIT PIE FILLING
'A cup granulated sugar
A cup water
A teaspoon salt
1 teaspoon lemon juice
14 cup clearjel
14 cup water
14 cup light com syrup
3 cups fruit
Heat sugar, 14 cup water, salt
and lemon juice. Remove from
heat. Make a paste with the clearjel
and add 14 cup water. Stir to die
heated mixture and bring to a boil.
Mixture will be very thick.
Remove from heat and stir in com
syrup. Cool and add 3 cups fresh or
frozen fruit. For sour cherries, add
V* cup more sugar and 14 teaspoon
red food coloring. Makes 1 quart
pie filling.
Mrs. Aquillas Peachey
McAlisterville
Recipe Topics
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
25-
August
1-
8-
lone On The Range
PEAR RHUBARB PIE
1 29-ounce can Bartlett pears
2A cups fresh rhubarb, cut into
'A -inch pieces
Pastry for 2-crust pie
1 cup sugar
'A cup flour
'A teaspoon salt
'/ teaspoon ground nutmeg
2 tablespoons butter
Sugar
Vanilla ice cream, optional
Drain pears, reserving liquid for
another use. Cut into bite-size
chunks and toss with rhubarb.
Place half of fruit in pastry-lined
9-mch pie plate. Combine sugar,
flour, salt and nutmeg. Sprinkle
half over fruit. Add remaining fruit
and top with remaining sugar mix
ture. Dot with butter. Place woven
lattice crust over pie. Seal and flute
edges. Sprinlke lightly with sugar.
Bake at 450 degrees for 10
minutes. Reduce heat to 350
degrees and continue baking for 40
minutes. Serve warm, as is, or with
ice cream. Makes 6 to 8 servings.
FRESH GOOSEBERRY PIE
3 cups fresh gooseberries
VA cups sugar
3 tablespoons quick cooking
tapioca
'A teaspoon salt
Pastry for 9-inch, 2-cmst pie
2 tablespoons butter
Stem, wash and drain gooseber
ries. Crust 'A cup of the berries and
combine with sugar, tapioca and
salt. Add the whole berries. Cook
and stir until mixture thickens.
Line 9-inch pie plate with pastry,
fill. Dot with butter. Adjust top
crust Bake in very hot (450
degree) oven for 10 minutes;
reduce temperature to 350 degrees
and bake 30 minutes longer or until
crust is done. Serve slightly warm.
Eva Southard
Glen Rock
PEACH PIE SUPREME
I cup sugar
3 tablespoons margarine
2 tablespoons flour
3 well beaten eggs
Beat above together thoroughly.
Line 10-inch pie pan with pastry.
Fill with sliced peaches (fill very
full); will not run over. Pour mix
ture over the peaches. Place in 425
degree oven for 10 minutes, then at
325 degrees for 45 minutes.
Sprinkle with cinnamon when fin
ished.
Summer Sippers
Relishes and Chutney
Pickles
tt pears and tart red rhubarb combine to make a delicious old
fashioned homemade pie.
NECTARINE SHORTCAKE
PIE
Into large greased pie plate,
slice five unpeeled nectarines. Mix
together:
'/ cup sugar
2Vi tablespoons cornstarch
'/ teaspoon cinnamon
Pour over nectarines and stir
slightly. Let set while making
pastry.
1 cup flour
VA teaspoons sugar
1 teaspoon baking powder
Dash of nutmeg
Cut in 'A cup shortening and
sprinkle with 'A cup cold milk.
Shape into ball and flatten to fit top
of pie plate. Put crust on top of nec
tarines, tucking edges under.
Sprinkle with some sugar. Cut slits
in top. Bake for 20 minutes at 400
degrees. Serve warm or cold with
cream. Makes 6 servings.
Note: I usually flatten the crust
out on wax paper no counters to
clean! This is a fast and easy recipe
because you don’t peel the nectar
ines: the skin adds a lovely color to
the pie.
PERFECT APPLE PIE
7 to 8 tart apples
’/ to 1 cup 'sugar
2 tablespoons flour
'A to 1 teaspoon cinnamon
Dash of nutmeg
R. Boyd
Alburtis
Dash of salt
2 tablespoons butter
Pare and slice apples thin. Com
bine sugar, flour, spices and salt;
mix with apples. Pul in a 9-mch
pastry-lined pie plate; dot with but
ler. Add top crust. Brush top crust
with water and sprinkle with sugar.
Bake at 400 degrees for 50
minutes.
Macintosh apples hrc excellent
for this pie. Hint; Don’t soak,
apples in water while dicing or
your pie will be very watery. Keep
them dry.
Pastry
Linda Zerr
Sinking Spring
BLUEBERRY PANCAKES
1 cup white flour
1 tablespoon sugar
1 teaspoon baking powder
14 teaspoon baking soda
1 egg
2 tablespoons vegetable oil
1 cup buttermilk (buttermilk sub
stitute can be made by adding 1
tablespoon vinegar to 1 cup milk)
'A cup fresh blueberries
Beat together egg, vegetable oil
and buttermilk. Add flour, sugar,
baking powder and baking soda.
Beat with a beater until batter is
smooth. Stir in fresh blueberries.
Grease heated griddle if necessary.
Pour batter onto hot griddle. Turn
pancakes as soon as they are
puffed and full of bubbles. Bake
other side until golden brown.
Makes 10 4-inch pancakes.
This week’s featured recipe topped the competition at the Lamb
Cook-Off, held last weekend in conjunction with the third annual
Pa. Lamb and Wool Festival in State College. Peggi Clauhs of Sel
lersville captured first place for the second consecutive year with
her “Fiesta Lamb Kabobs.” For a list of winners, turn to the story
about the cook-off in this section of Lancaster Farming.
1 pound boned American leg of lamb
'A cup olive oil
Juice of 1 orange
1 tablespoon lime juice
2 tablespoons lemon juice
2 cloves garlic, crushed
'A teaspoon dried mint leaves
1 bay leaf, crushed
.'A teaspoon pepper
'A teaspoon salt
1 small, fresh pineapple, pared, cored and cut into 8 wedges
2 apples, cored and quartered
10 maraschino cherries
Garnish: maraschino cherries, fresh mint leaves and parsley.
Cut lamb into 1-inch thick squares and place in large mixing
bowl. Combine olive oil, fruit juices, garlic and spices. Pour mix
ture over lamb. Stir and refrigerate at least 3 to 4 hours prior to broil
ing. Broil: start grill 45 minutes prior to cooking or have charcoals
white. Place and alternate meat on skewers with fruit. Baste meat
with marinade sauce. Boil approximately 15 minutes. Occasionally
turn and baste. Garnish and serve. Serves 4. Total preparation and
cooking time: 30 minutes.
1 17-ounce roll slice ’n bake
refrigerated sugar cookies
2 cups thawed whipped topping
with real cream
1 cup sour cream
Assorted fresh fruit, sliced
Cut cookie dough into '/• -inch
slices. Arrange dough slices,
slighdy overlapping, on foil-lined
14-inch pizza pan or 15x10x1-inch
jelly roll pan; press edges to seal.
Bake at 35 degrees for 1 to 12
minutes or until golden brown.
Cool; remove from foil onto serv
ing plate.
Fold whipped topping into sour
cream; spread over crust. Arrange
fruit on whipped topping mixture.
Chill. Cut into wedges, makes 10
to 12 servings.
(Turn to Page B 8)
Featured Recipe
Fiesta Lamb Kabobs
FRUITY PIZZA