86-Lancaster Farming, Saturday, July 8, 2000
Berries Burst Into Season
Berries contain a nutritional
wallop they provide important
amounts of vitamins, especially
C, plenty of fiber, plus antioxi
dants and photochemicals
known to prevent certain dis
eases.
When it comes to antioxidants,
now known to be important anti
aging and disease-reducing con
tributors, ever berry is on the top
ten list. Berries provide folate
(folic acid) which helps prevent
birth defects and may help re
duce the risk of heart disease,
stroke, and colon cancer. Berries
can help lower LDL cholesterol,
a contributor to heart disease,
stroke, and atherosclerosis.
Raspberries are high in ellagic
acid, which has been shown to
help reduce colon and cervical
cancer and leukemia.
All berries are low in calories:
8 medium strawberries have 45
calories.
1 cup of raspberries have 50
calories.
1 cup blackberries have 60 cal
ories.
1 cup blueberries have 80 cal
ories.
Raspberries: Skip berries
that are crushed or moldy. Rasp
berries should have a berry fra
grance. Store unwashed in the
refrigerator.
Blueberries should be plump
and have slightly frosty look
about them. Store in the refriger
ator or freeze in a single layer on
a tray, unwashed, then trans
ferred into freezer container and
stored for up to two years. When
ready to use, run cold water over
berries to wash and thaw.
Let berries set at room temper
ature a few hours so flavor and
aroma can develop.
For more recipes and informa
tion on the health benefits of
blueberries, visit www.blueber
ry.org or send a self-addressed
stamped business-size envelope
to Blueberry Recipes, 4995 Gold
en FtJbthill Parkway, Suite 2, El
Dorado Hills, CA 95762.
For recipes using Reddi-wip
real whipped cream, request a
free copy of Shake Up Your Rec
ipes. Send a stamped, self-ad
dressed business-sized envelope
to Shake Up Your recipes Cook
book Offer, P.O. Box 5524, Dept.
M, Riverton, NJ 08077.
BLUEBERRY AND
TURKEY SALAD
'/’ cup light mayonnaise
'/’ cup plain low-fat yogurt
'A cup oragne marmalade
2 teaspoons fresh lemon juice
'/: teaspoon ground black pep
Recipe Topics
If you have for topics listed below, jroase share them
with us. We welcome your recipes, but ask that you include ac
curate measurements, a complete list of ingredients, and clear
instructions with each recipe you submit. Be sure to include
your name and address. Recipes should reach our office one
week before the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming,
P.O. Box 609, Ephrata, PA 17522.
Jul>
15 - Peach, Summer Fruits
22 - Jams, Jellies, Spreads
29 - Summer Salads
August
5 - Tomatoes
per
3 medium peaches, cut into
wedges
2 cups fresh blueberries
2 cups cubed smoked turkey
In a bowl, combine mayon
naise, yogurt, marmalade, lemon
juice, and pepper. Add peach
slices, blueberries, and turkey;
toss until well-coated. Serve on
lettuce leaves. Yield: 4 portions.
FRUIT-FILLED
DESSERT CUPS
4 flour tortillas
1 tablespoon butter, melted
1 teaspoon cinnamon
3 tablespoons sugar, divided
3-ounces cream cheese
Vi teaspoon vanilla
2 cups mixed berries (blueber
ries, raspberries) and sliced
bananas
Whipped cream
Brush both sides of each tortil
la with butter. Combine cinna
mon and one tablespoon sugar,
and sprinkle over both sides of
each tortilla. Save any remaining
cinnamon-sugar mixture. Gently
press center of each tortilla into a
6-ounce custard cup or dessert
dish to form a ruffly-edged cup.
Place tortilla cups on baking
sheet. Bake in preheated
400-degree oven for 5 minutes or
until lightly browned. Cool com
plely in custard cups or dessert
dishes. Beat together cream
cheese, vanilla, and remaining
sugar. Stir remaining cinnamon
sugar into fruit.
When ready to serve, spoon
cream cheese mixture into bot
tom of dessert cups; fill each cup
with fruit. Top with whipped
cream. Serves 4.
RASPBERRY JAVA
SMOOTHIE
2 cups fresh raspberries
1 cup cold coffee
Vi cup skim milk
2 cups vanilla ice cream
2 tablespoons sugar
1 cup ice cream
Whipped cream
In a blender, combine all in
gredients, except whipped cream.
Blend until smooth. Pour into
glasses. Top with whipped cream
and serve. Makes four 8-ounce
glasses.
For a seedless smoothie, blend
raspberries, coffee, and milk.
Strain seeds then add remaining
ingredients and blend until
smooth. Top with whipped
cream.
BLUEBERRY PIE
1 baked pie shell or graham
cracker crust. Line cooled shell
with 2 cups blueberries.
To make sauce, cook together:
2 cups blueberries
1 cup sugar
3 tablespoons cornstarch
'A cup water
Cook over medium heat until
thickened. Remove from heat
and cool. Pour over berries in
shell. Chill. Serve with whipped
topping if desired.
Sharon Bielmyer
Holtwood
WACKY WAFFLE STACKS
3 round frozen toaster waffles
Va cup plain or strawberry
flavored soft cream cheese
IVi tablespoons strawberry
preserves or fruit spread
1 medium banana, sliced or 6
strawberries, sliced
4 whole strawberries, if desired
for garnish
Toast waffles according to
package directions. Place
one waffle on plate. Spread
with 2 tablespoons cream
cheese and half of pre
serves. Arrange half of slic
ed fruit on top. Top with
another waffle; repeat lay
ers with remaining ingredi
ents. Top with remaining
waffle. Cut waffle stack
into quarters. Garnish each
quarter with a whole
strawberry. Serve immedi
ately.
BLACKBERRY DE
LUXE
1 cup whipping cream
'A cup sugar
Va cup orange juice
3 cups fresh or frozen whole
blackberries
4 slices pound cake
Whip cream until stiff. Con
tinue beating, gradually adding
sugar and juice. Gently fold the
berries into cream mixture. Top
each slice of pound cake with a
quarter of berry mixture. Serve
immediately. Makes 4 serv
ings.
QUICK “N EASY
BLACKBERRY COBBLER
8 cups fresh or frozen black
berries, thawed
2 tablespoons lemon juice
'A cup all-purpose flour
Wi cups sugar
12-ounce can refrigerated
biscuits
Ice cream (optional)
Preheat oven to 425 degrees.
Grease a 9x13-inch baking
dish. Place the blackberries in
the baking dish and sprinkle
with the lemon juice. Combine
the flour and sugar, spoon into
the baking dish, and gently
toss until the berries are coat-
ed. Bake 10 minutes or until
mixture bubbles. Remove
from oven and top with bis
cuit dough from the can.
Bake 20 minutes longer or
until biscuits are lightly
browned and filling is slight
ly thickened. Serve warm
with ice cream. Serves 6-8.
RASPBERRIES IN WAL
NUT-
OAT MERINGUE WITH
MASCARPONE CREAM
Vi cup chopped walnuts
3 egg whites
'A teaspoon cream of tart
er
1 cup confectioners’ sugar
'A teaspoon baking pow
der
Va cup quick cooking oat-
Adding berries to cereal, snacking on them, stirring
them into yogurt and tossing a few in your salad or on
dessert can make you and your family healthy and happy.
meal (not instant)
'A teaspoon vanilla
'A teaspoon salt
24-ounces raspberries, divided
'A cup sugar
Va cup water
Pinch salt
2 tablespoons cornstarch
'A cup water
2 tablespoons
queur
Mascarpone Cream**
Featured Recipe
This week’s featured recipe offers a chance to make blueberry
jam with a bit of a twist-just in time for the berry season.
Recently Extension Agent Nancy Wiker sponsored a jam and
jelly workshop in response to the aimost-daily questions she
fields about preserving.
“There’s a lot of interest in preserving,” said Wiker. “There’s
a good amount of younger adults that are interested and come
to these educational workshops.”
Preserving, says Wiker, can be accomplished in any kitchen.
“Probably the most important thing is that you have a pot large
enough,” said Wiker. “You can use any pot for canning as long
as the jars are covered by an inch of water and they’re not
touching the bottom of the pan. Some people use racks and oth
ers put jar lids on the bottom of the pan.”
Besides equipment, said Wiker, recipes are also easy to End.
“If a recipe you want doesn’t come in the box, caU the com
pany and they’ll send you lots more. They’re also online,” said
Wiker.
This recipe comes from Ball’s “Blue Book,” which includes
hints and information on canning, freezing and dehydration for
a variety of fruits, vegetables and meats.
Ball’s book is available at Lancaster’s Farm and Home Cen
ter or by writing to Ball at the Alltrista Corporation Consumer
Affairs Department, P.O. Box 2729, Muncie, Indiana
47307-0729.
BLUEBERRY-LIME JAM
4 VA cups blueberries
1 package powdered pectin
5 cups sugar
1 tablespoon grated lime peel
l’/« cup lime juice
Crush blueberries one layer at a time. Combine crushed blue
berries and pectin in a large saucepot. Bring to a boil, stirring
frequently. Add sugar, stirring until dissolved. Stir in grated
lime peel and lime juice. Return to a rolling boil. Boil hard 1
minute, stirring constantly. Remove from heat. Skim foam if
necessary. Ladle hot jam into hot jars, leaving I'/2-inch
headspace. Adjust two-piece caps. Process 15 minutes in boiling
water canner. Yield: about 7 half-pints.
Preheat oven to 325 degrees.
Spread walnuts on baking sheet
and roast in oven 10-15 minutes,
stirring occasionally. Set aside.
In large mixing bowl, beat egg
whites with cream of tarter until
soft peaks form. Add sugar and
baking powder, and beat until
stiff peaks form. Fold in walnuts,
oatmeal, vanilla, and salt. Spray
raspberry
(turn to Page B 8)