82-Lancastar Farming, Saturday, May 30, 1998
Sweeten Your Menu
With Strawberries
Fresh, plump strawberries are
ready for picking.
Select hilly ripe red-colored
berries with intact green caps
because white or pale berries do
not become sweeter after they are
picked and should not be pur
chased.
Always remove bruised, rotted,
or molded berries before storing.
Strawberries should be refriger
ated immediately after purchasing.
Never rinse berries or remove
the caps before storing. Removing
the cap early can reduce flavor,
texture, and nutrient quality.
Strawberries can only be stored
for a couple days in the refrigera
tor. If held longer than this, a gray
mold may develop.
For optimal refrigeration, place
berries no more than two berries
deep in a shallow container or tray
covered with waxed paper or plas
tic wrap.
Just prior to serving, remove
caps and gently .wash berries with
cool water.
Proceed according to recipe.
STRAWBERRY
YOGURT DELIGHT
3 cups cold milk
1 cup strawberry yogurt
1 cup sliced fresh strawberries
1 tablespoon sugar
Place milk, yogurt, strawber
ries, and sugar in blender contain
er; cover. Blend until smooth. Pour
into glasses. Garnish with fresh
strawberries. Serve immediately.
Makes 3 cups.
Mrs. Christ Esh
Strawberries pair well with cottage cheese, yogurt,
cream, milk, cream cheese, and other dairy products.
STRAWBERRY
LEMON SQUARES
Cruse
l'/a cups zwieback crumbs
Vi cup butter, melted
'A cup finely chopped nuts
'A cup flaked coconut
2 tablespoons sugar
Filling:
2 packages frozen sliced straw
berries in syrup
3 envelopes unflavored gelatin
3 cartons (8-ounces each) lemon
flavored yogurt
'A cup honey
'A teaspoon salt
1 cup whipping cream, whipped
'A teaspoon almond extract
Lemon slices, if desired
Fresh whole strawberries, if
desired
Fresh mint, if desired
Preheat oven to 350 degrees.
For crust, combine all ingredients
until well blended. Press onto bot
tom and part way up sides of a
2-quart rectangular baking dish.
Bake until golden brown, 8 to 10
minutes. Cool completely on wire
rack. For filling, drain strawber
ries, reserving 1 cup syrup; set
strawberries aside. Soften gelatin
in syrup in small saucepan. Heat
over low heat, stirring constantly,
until.dissolved; cool. Place straw
berries, yogurt, honey, and salt in
blender container, cover. Blend
until fruit is pureed. Blend in gela
tin mixture. Place mixture in large
mixing bowl. Chill until slightly
thickened. Beat in whipped cream
and almond extract Pour into
cooled crust Chill several hours or
overnight until firm. Cut into
squares. Garnish each serving with
a piece of lemon, whole strawber
ry, and sprig of mint 12 servings.
Fresh strawberries are ready for picking. First pickings were especially flavorful
due to the dry weather the week before picking.
IMPOSSIBLE BERRY PIE
2 cups fresh berries, washed and
drained
13-ounce can evaporated milk
'A cup sugar
1 teaspoon butter extract
'A cup whole wheat flour
A cup all-purpose flour
1 teaspoon vanilla extract
1 cup egg substitute
cup olive or canola oil
A teapsoon almond extract
'A cup coconut (optional)
Preheat oven to 350 degrees.
Spray a 10-inch pie plate with
cooking spray. Place berries of
your choice in pie plate; set aside.
Shake evaporated milk and pour
into food processor or blender.
Add sugar, butter extract, flours,
vanilla, egg substitute, oil, and
almond extract, process until
smooth, scraping sides. Add coco
nut, if using, and pulse 2 times.
Pour mixture over fruit and bake
45-50 minutes or until golden
brown and knife inserted in center
comes out clean. Cool on rack
about 30 minutes and refrigerate
about one hour before serving.
Cover and refrigerate leftovers.
Diabetic Goodie Book
STRAWBERRY-RHUBARB
JAM
5 cups rhubarb, cut into V* -inch
pieces
S cups sugar
20-ounce can crushed pineapple
(do not drain)
2 (3-ounce) boxes strawberry
gelatin
Combine rhubarb, sugar, and
pineapple in a large saucepan.
Bring to full, rolling boil, stirring
constantly; boil rapidly for 20
minutes. Remove from heat Stir in
strawberry gelatin and mix well.
Ladle into hot, sterilized jars. Seal.
Cool. Freeze. Makes about six
g-ounce jelly jars.
Joann Frazier Hensley
McGaheysville, VA
STRAWBERRY BUTTER
Beat together 'A cup pureed
strawberries, 1 tablespoon honey,
and ‘A cup butter. Spread on toast,
muffing*, pancakes, rolls, broiled
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STRAWBERRY
DELIGHT CAKE
'/a cup shortening
2 cups sugar
3 eggs
1 teaspoon vanilla extract
3 cups flour
3 teaspoons baking powder
'A teaspoon salt
3-ounces strawberry Jell-0
I'/icups blended strawberries
(processed in blender until
smooth)
1 cup milk
Cream the shortening, sugar,
eggs, and vanilla. Sift together
flour, baking powder, and salt; add
to creamed mixture. Add remain
ing ingredients and mix well. Pour
into a greased 13x9-inch pan and
bake at 350 degrees for 35-40
minutes. Cool, then frost with van
illa frosting.
Jolene Martin
Lititz
Last Chance To Enter
Dairy Recipe Drawing
In celebration of June Dairy Month, it’s time to enter Lancaster
Farming’s annual Dairy Recipe Drawing.
To enter the drawing, select your favorite recipe, which must
include a substantial amount of at least one dairy product. Dairy ingre
dients include milk, cream, sour cream, whipped cream, butter, yogurt,
buttermilk, dry milk, ice cream, and any hard and soft cheeses. Please
check your recipe carefully. Margarine and non-dairy substitutes such
as whipped topping do not qualify as dairy products.
Dairy recipes ate needed for appetizers, soups, breads, entrees, veg
etables, desserts, beverages, snacks, and salads.
Clearly print or type your recipe. Be sure to give accurate measure
ments, temperatures, times, and sizes of baking dishes to use. We
reserve the right to disqualify entries if these guidelines are not
followed.
The difference between this contest and the weekly recipes is that
you are asked to include a few paragraphs about yourself and your
family. Although it is not required, a photograph of your family adds a
wonderful touch to accompany the printed submission. Photos will be
returned it you write your name and address on the back of the photo.
Only one entry per family allowed. This contest is for adults, not
children. Send your recipe, photo, and accompanying information
with your complete address to Lou Ann Good, Lancaster Fanning
Cow Mania Drawing, P.O, Box 609,1 E. Main SL, Ephrata, PA 17522.
If we do not have your complete address, we can not mail your prize.
Send entries immediately. Envelopes must be postmarked by June 1
to be eligible for the drawing.
Winners will be selected through a drawing and will be sent a prize.
A list of the winners will be printed in the June 27th issue.
•* ‘ ***»«* »««’» * A 4 4 44<Hfc4j.444)HI*
STRAWBERRY LUSCIOUS
2 packages strawberry/banana
Jell-O
2 cups boiling water
10-ounce package frozen
strawberries
15V4 -ounce can crushed pineap
ple, well drained
2 large, ripe bananas, whipped
8-ounce carton sour cream
Dissolve Jell-0 in boiling water.
Add berries, pineapple, and
whipped bananas. Pour half the
mixture into a 9x13-inch pan and
chill until set. Spread sour cream
over this and add remaining mix.
Chill until firm. Cut into squares to
serve. Keep last half of the berry/
banana mixture at room tempera
ture until ready to pour over the
chilled and set mixture.
Eileen Greenaway
Somerville, NJ
(Turn to Pago B 8)