Fancy Ice Cubes
(for homemade lemonade
or spearmint tea)
Fill ice cube trays half full. Place the very top of a sprig
of mint tea, a small strawberry or a peeled piece of lemon
rind in each compartment. Freeze. Fill trays completely
with water and freeze.
Blueberry Streusel Muffins
'A cup margarine or butter softened
'A cup sugar
1 egg
2'/j cups flour
1 tablespoon + 1 teaspoon baking powder
'A teaspoon salt
1 cup milk
1 teaspoon vanilla
IX: cup blueberries
'A cup sugar
'/] cup flour
'/ 2 teaspoon cinnamon
'A cup margarine, softened
Cream butter or margarine. Gradually add'/) cup sugar,
beating until fluffy. Add egg and beat well. Combine 2'A
cups flour, baking powder and salt. Add to creamed mix
ture alternately with milk. Stir after each addition. Stir in
vanilla and blueberries. Divide batter into 18 cupcake
liners. -
Combine 'A cup sugar, 'A cup flour and cinnamon. Cut
in % cup margarine or butter to make coarse crumbs.
Sprinkle over muffins. Bake at 375° 25-30 minutes.
Makes 18.
Don't fill the cupcake papers too full because these
muffin* are juicy and spill over easily.
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Chicken in a Garden
6 chicken breast halves, boned, skinned, cut into 1”
pieces
3 tablespoons vegetable oil
2 tablespoons soy sauce
3 tablespoons cornstarch
'A teaspoon garlic powder
3 green peppers, cut into 1” pieces
1 cup diagonally cut pieces of celery
6 ounces snow peas
V* cup water
V* teaspoon chicken bouillon
Vi teaspoon ginger
3 medium tomatoes, cut in eighths or cherry tomatoes to
equal
8 scallions cut into Vi ” slices
Combine chicken, 1 tablespoon oil, 1 tablespoon soy
sauce. iVi teaspoons cornstarch, garlic powder, pepper.
Stir well and ler set 20 minutes in refrigerator.
Pour 2 tablespoons oil in large electric fry pan and coat
bottom. Heat at 325° for 2 minutes. Add green pepper and
stir fry. 4 minutes. Add celery, onion and peas. Stir fry 2
minutes. Remove vegetables to bowl.
Combine 1 tablespoon soy sauce and 2'A tablespoons
cornstarch. Stir in water, bouillon and ginger. Set aside.
Add chicken to pan. Stir fry 3 minutes. Add reserved
vegetables, tomatoes, water mixture. Reduce heat to 225°
and scrape chicken pieces from bottom if pan is not non
stick. Cover for 3 minutes until bubbly and thickened.
Serves 6 generously.
Not only is this dish visually appetizing, it’s healthy too.
Serve overfetfucine or rice. Directbns call for a wok, but I
use an electric fry pan or a large nonstick fry pan.
M.S. YEARSLEY
& SONS
Waat Chaster, PA
215-898-2990
independent Mailers
so actual
.•e prices shorn.
1993
Lancaster Farming, Saturday, July 3, 1993-821
Meadow Tea
In large kettle, boil approximately 1 gallon of water
with 85 sprigs of rinsed spearmint tea stalks for 10-minut
es. Strain immediately and add approximately 4 cups of
sugar, stir to dissolve. Strain through cheesecloth. Freeze
in any size containers. When ready to use, defrost concen
trate and add 2 of same container of water, using a 2:1
ratio.
This recipe for meadow tea makes a concentrate that
can be frozen and then reconstituted. It's served hot or
over ice.
Rainbow Tart
2 8-ounces cream cheese
'/> cup margarine
VA cups flour
'A teaspoon salt
'A cup sugar
1 tablespoon lemon juice
1 cup heavy cream, whipped
assorted fresh fruit (strawberry slices, blueberries, kiwi
slices)
A cup apricot preserves
1 tablespoon water
Combine 4 ounces cream cheese and margarine and
mix until well blended. Add flour and salt and mix well.
Form into ball. Chill. On lightly floured surface roll to 14”
circle and place in tart pan with bottom that lifts out and
has fluted sides. Prick bottom and sides with fork. Bake at
425° 12-15 minutes or until golden brown.
Combine remaining cream cheese, sugar and lemon
juice, mixing until well-blended. Fold in whipped cream.
Spoon into crust. Arrange fruit on baked crust in decora
tive manner.
Heat preserves with water. Brush overall fruit Chill. 10
servings.
Another very attractive dessert that’s perfect for the
summer season. You'll need a 12" tart pan.
Red-White-And-Blue
Berry Salad
1 pint strawberries
3 packages strawberry gelatin
water
1 pint blueberries
Vi cup sugar
1 envelope unflavored gelatin
'A cup milk
2 eggs, separated
2 8-ounce packages cream cheese, softened
1 teaspoon almond extract
'/« teaspoon salt
mint leaves for garnish.
Early in day or day ahead, slice % cup strawberries.
Reserve other strawberries for garnish.
In medium bowl stir gelatin with V* cup boiling water
until gelatin is completely dissolved. Stir in ’/< cup cold
water.
Pour '/• ” layer into bottom of 6 cup mold. Refrigerate
until almost set, about 10 minutes. Arrange a few straw
berry slices and some blueberries on gelatin layer to make
pretty .design. Refrigerate until set.
Refrigerate remaining gelatin until it mounds when
dropped from a spoon. Fold in '/« cup blueberries and
remaining sliced strawberries. Save some strawberries
and blueberries for garnish. Spoon over gelatin layer in
mold. Refrigerate.
In 2 quart sauce pan mix sugar and unflavored gelatin.
In cup with fork, beat milk and egg yolks until blended;
stir into gelatin mixture. Cook over medium low heat,
stirring constantly, until gelatin is completely dissolved
and mixture thickens and coats the back of a spoon. Don’t
boil. Remove saucepan from heat.
In small bowl with mixer at high speed, beat egg
whites until stiff peaks form. In large mixer bowl at low
speed, beat cream cheese, almond extract, and salt until
smooth. Gradually beat in gelatin mixture until well
blended. Fold qgg whites into cream cheese mixture.
Pour cream cheese mixture over strawberry layer in
mold. Cover, refrigerate until set, about 4 hours.
To serve: Unmold salad onto platter. Garnish With mint
leaves, reserved whole strawberries and blueberries.
Makes 10 dessert servings.
A perfect Fourth of July dessert; not really a salad.
Strawberries and blueberries both have to be available.
You'll need a 6 cup mold too.
v ••