“Microwave
[•
Magic"
Carol Stark
gg^~gy^a»g
Although local strawberries
will not be available for a couple
of weeks, grocery stores and
markets have featured shipped
berries since March. And the won
derful aspect of this is... we can
enjoy this delicious fruit for lon
ger periods of time as opposed to a
few short weeks at the start of the
summer. Although the shipped
varieties aren’t as sweet as locally
grown, they can be used success
fully in many recipes and are more
desirable than frozen. Strawberry
desserts are featured in this
week’s microwave minutes.
Tart Shells
6 tablespoons margarine
1 cup all purpose flour
'A teaspoon salt
2 to 3 tablespoons cold water
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By:
Cut margarine into flour and
salt until particles are the size of
small peas. Sprinkle water, 1
tablespoon at a time, tossing with
fork until all flour is moistened
and pastry almost cleans side of
bowl.-Gather pastry into a ball.
Roll into 13 inch circle about 1/8
inch thick. Cut circle into six AVi
inch rounds. Shape pastry rounds
over backs of six custard cups,
making pleats so pastry will fit
closely. Prick thoroughly with
fork to prevent puffing. (Make lots
of pricks). Arrange custard cups in
circle on 12 inch plate. Microwave
uncovered on HIGH for 3
minutes; rotating plate 1/2 turn.
Microwave until tart shells are dry
and flaky, about 2 minutes longer.
Let stand 5 minutes. Loosen edge
of each tart with tip of knife; care
;h tart shell from
In Cherry or Oak finish
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cup. Let cool on rack.
NOTE: To cut circles easily cut
around a 10 ounce custard cud.
The diameter measures about 454
inches.
Now we are ready to make a
custard base pudding for the tarts.
Custard
254 cups milk
4 eggs
'A cup sugar
Dash of salt
1 teaspoon vanilla
Dash of nutmeg
Pour milk into 4 cup measure.
Microwave uncovered on HIGH
for 4 minutes.
Beat eggs, sugar, salt and vanil
la in 154 quart bowl. Gradually
stir in hot milk. Pour into bowl
and sprinkle with nutmeg. Cover
loosely and microwave on
MEDIUM heat (50 percent) until
edges begin to set, 5 to 8 minutes.
Turn bowl and microwave on
MEDIUM LOW (30 percent) until
knife inserted in 3 or 4 places
comes out clean 5 to 7 minutes
longer. Cover and refrigerate 3
hours.
When ready to serve, fill tart
shells with custard. Slice fresh
strawberries on top of custard in a
decorative manner and top with a
dab of whipped topping.
Rhubarb With Strawberries
4 cups 1 inch rhubarb or about 1
pound
V* to 1 cup sugar
'A cup water
1 cup halved, fresh strawberries
Mix rhubarb, sugar and water in
2 quart casserole. Cover tightly
and microwave on high (100 per
cent) 5 minutes; stir. Cover and
microwave until rhubarb is tender
and slightly transparent, 3 to 5
minutes longer. Stir in
strawberries.
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Strawberries Hawaiian
1 pkg. (10 oz.) frozen sliced
strawberries
54 cup red currant jelly
2 tablespoons cornstarch
2 tablespoons rum or syrup from
canned pineapple
In 154 qt. casserole place ber
ries. Microwave at HIGH for 254
to 354 minutes, until defrosted.
Mash with spoon. Add jelly. Cov
er. Microwave at HIGH 4 minutes
or until boiling. Mix cornstarch
with rum or syrup. Add to hot
strawberries. Stir well. Cover.
Microwave at HIGH 2 minutes
more, until thick. Makes about
154 cups of sauce for ice cream
Fresh Strawberry Jam
414 cups crushed fresh strawber
ries (wash and stem before
crushing).
1 box (154 oz.) powdered fruit
pectin
7 cups of sugar
In a 3 quart casserole place ber
ries and pectin. Stir well. Cover.
Microwave at HIGH 8 to 10
minutes until mixture is at a full
rolling boil. Add sugar to boiling
mixture and stir well. (Microwave
at HIGH 8 to 10 minutes, uncov
ered, stirring after 5 minutes, until
mixture reaches a full rolling boil.
Then, time for 1 minute of boiling.
Skim off foam with metal spoon,
stirring jam about 5 minutes
before ladling into prepared glas
ses. Seal. Makes about 8 cups.
Twin Berry Shrub
Shrubs are old-fashioned spar
kling punches made with berry
juice and carbonated beverage.
20 ounces of strawberries frozen
2 packages (10 oz. each) frozen
raspberries in pouch
1 can (6 oz.) frozen lemonade
concentrate
2 quart club soda, well chilled
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Place berries in microwave.
Microwave at HIGH 12 to 14
minutes. When berries have com
pletely thawed, sieve to remove all
seeds.
In a small glass bowl place
lemonade. Microwave at HIGH 1
to 2 minutes. Add to the sieved
berry syrup. Chill.
Just before serving, blend berry
juice mixture with club soda in
festive glasses or in punch bowl.
Decorate with lemon slices if
desired. Makes about 3 quarts.
Fluffy Strawberry
Marshmallow Pie
Crumb pie shell
1 package (10 oz.) large
marshmallows
'A cup milk
1 cup whipping cream, whipped
In a 3 quart casserole place
marshmallows and milk. Cover.
Microwave at HIGH 2 to 3
minutes, until mixture can be
stirred smooth. Chill in refrigera
tor about 30 to 40 minutes until
thickened, stirring occasionally.
Fold in whipped cream and straw
berries. Pour into crust and deco
rate with reserved crumbs or addi
tional whipped cream. Refrigerate
several hours or over night.
Crumb Pie Shell
'A cup butter
VA cups fine cookie crumbs (van
illa wafer, graham cracker, choco
late wafer, gingersnaps.
2 tablespoons sugar
In 9 inch pie plate place butter.
Microwave at HIGH 'A minute,
until melted. Blend in crumbs
sugar. If desired, reserved
tablespoons crumb mixture
garnish. Press firmly and evenly
into 9 inch pie plate. Microwave at
HIGH 2 to I'A minutes, rotating
dish '/i turn after 1 minute. Makes
1 (9 inch) crumb shell.
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