‘Berry’
Excellent Recipes
In the early 18th century, French
explorers discovered a plump red
berry cultivated by the Indians of
Chile in South America. They took
several plants home with them.
In 1714, the Chilean berry was
crossed with a wild meadow straw
berry that had been discovered in
colonial Virginia. The result was a
luscious strawberry that is similar
to what we now eat.
Select fully ripe and appropri
ately colored strawberries with
intact caps. White or pale pink ber
ries do not become sweeter after
they are picked and should not be
purchased.
Here are some storage dps:
• Always remove bruised, rotted
or molded berries before storing.
• Strawberries should be
refrigerated immediately after
purchasing.
• Never rinse the berries or
remove the caps before storing.
Removing the cap early can reduce
flavor, texture, and nutrient
quality.
• Strawberries can only be
stored a couple of days in refriger
ator. If held longer, a gray mold
may develop.
• For optimal refrigeration,
place berries no more than two ber
ries deep m a shallow container or
tray covered with waxed paper or
plastic wrap.
STRAWBERRY
PRETZEL SALAD
Crust:
2 cups pretzels, crushed
3 tablespoons sugar
’/< cup butter
Filling:
8 ounces cream cheese
1 cup sugar
1 large container whipped
topping
Topping:
6 ounces strawberry gelatin
10 ounces frozen strawberries
1 large can crushed pineapples,
drained
Mix together crust ingredients
and press into9xl3-inch pan. Bake
at 400 degrees for 7 minutes. Cool.
Blend filling ingredients and
spread over crust.
Dissolve strawberry-flavored
gelatin in hot water. Add frozen
strawberries and pineapples. Chill
and pour over cream cheese mix
ture. Chill several hours before
serving.
Vera Kurtz
Stevens
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 ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
May
21- Your Dad's Favorite Recipe
28- Memorial Day Favorites
Dairy Recipe Extravaganza
June
Hone On The Range
STRAWBERRY
SHORT-CUT CAKE
2 cups miniature marshmallows
1 quart cut-up strawberries
3 ounce package strawberry
Jell-O
2% cups flour
V/i cups sugar
'A cup shortening
3 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
3 eggs
Mix together strawberries and
Jell-O. Let set while combining
flour, sugar, shortening, baking
powder, milk, vanilla and eggs.
Grease 9x 13-inch pan. Sprinkle
marshmallows on bottom of pan.
Dump batter on top of marsh
mallows. Spoon berries on top.
Bake at 350 degrees for 35
minutes.
Carol Robison
Easton
STRAWBERRY CREAM
CHEESE PIE
2 cups rice crispy cereal,
crushed to fine crumbs
1 cup all-purpose flour
/i cup butter
2 tablespoons milk
6 ounces cream cheese, softened
3 tablespoons sugar
6 cups fresh strawberries
'/] cup sugar
1 tablespoon cornstarch
'A cup water
1 tablespoon lemon juice
In medium-size mixing bowl,
combine cereal and flour. Cut in
butter until mixture resembles
coarse crumbs. Add milk gradual
ly, tossing with fork until entire
mixture in moistened. Dough will
be crumbly. Press evenly in 9-inch
pie pan to form crust. Prick bottom
and sides with fork. Bake in oven
at 400 degrees about 12 minutes or
until lightly browned. Cool.
Beat cream cheese and 3 tables
poons sugar until light and fluffy.
Spread on bottom of pie shell. Set
aside. Crush enough strawberries
to make 'A cup. Combine with the
'A cup sugar, cornstarch and water
in medium-sized saucepan. Cook
over medium heat until mixture
boils, stirring occasionally. Con
unuc cooking 2 minutes, stirring
constantly. Stir in lemon juice.
Cool slightly. Stir in remaining
strawberries. Spoon into pie crust
Chill at least 3 hours. Yield: 8
servings.
Claire Johnson
Damascus, Md.
The frothy Citrus Berry Cream Punch is a popular dairy beverage. For more non*
alcoholic dairy beverages, send a self-addressed and stamped envelope to,CHEERS
to You, PDPPS, 2301 N. Cameron St., Harrisburg, PA 17110.
CITRUS BERRY
CREAM PUNCH
2 packages frozen strawberries
in syrup, thawed
46-ounce can apricot nectar or
pineapple juice, chilled
1 quart vanilla ice cream
1 quart strawberry ice cream
2 liter bottle ginger ale, chilled
Puree strawberries. In large
punch bowl, combine puree and
nectar. Before serving, top with
scoops of ice cream. Add ginger
ale. Garnish as desired. Serves 20.
Pa. Dairy Promotion Program
STRAWBERRY PRETZEL
CREAM PIE
VA cups crushed pretzels
'A cup sugar
11 A cup butter, melted
Mix and press into 9x13-inch
pan. Bake 10 minutes at 3SO
degrees.
Filling;
8 ounces cream cheese
9 ounces whipped topping
1 cup sugar
Beat cream cheese and sugar.
Fold in whipped topping. Layer on
crust.
Topping:
6 ounces strawberry Jell-O
20 ounces strawberries
2 cups boiling water
Dissolve Jell-0 in water and
pour over strawberries. Spoon on
lop of cream cheese filling. Chill.
Anonymous
(Turn to Pag* B 8)
Farm-raised venison has a unique and delicate flavor. It is a finely
grained, mild and tender meat that is better from a health standpoint
than other meats and poultry. Although it is a red meat, it has about
the same calories, fat, cholesterol and protein as salmon and it falls
well below the American Heart Association’s guidelines for fat, cho
lesterol and calories.
Farm-raised venison does not need to be tenderized, but may be
marinated if desired. Venison is a lean meat without noticeable marb
ling, but all fat should be trimmed off, as it is the fat that can have a
strong taste. As with all very lean meats, venison should be cooked at
a fairly high heat for a short period, preferably rare, and never well
done. Venison tallow, similar to lamb, congeals quickly so the time
between cooking and presentation must be short. Do not “rest” veni
son roasts before serving as with beef. This meat should be served
piping hot and kept that way by pre-heating the platter and plates.
Here is a recipe from Highboume Farm, which is featured this
week on the Homestead Notes page.
BROILED VENISON CHOPS
6 venison rib or loin chops
cup all purpose flour
2 tablespoons bacon fat
1 cup venison stock
3 medium onions
1 cup milk
VA pounds fresh mushrooms, sliced
A teaspoon salt
'/ teaspoon ground pepper
In a large iron skillet over moderately high heat, lightly brown
chops on both sides in bacon fat. Transfer chops to a shallow pan; re
tain drippings in skillet. Broil chops at high heat five inches below
heating element Tihjtonce and broil until medium rare. In the drip
pings in thesta|l6tt cook the onions and mushrooms until light
ly browned/Bl6od die all purpose flour, stock, milk, salt and pepper.
Add to pan.-Cbok, stirring constantly until thickened and bubbly
about four minutes. Pour onion and mushroom sauce over chops
while both are hot Serve on a hot platter. This serves six.
>s
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