86-Lancaster Farming, Saturday, September 6, 2003 Summer Fruits To Savor PEAR BUTTER Cut and core pears. You may leave on skins, but remove the stem into the core. Cook until soft. Cook with pineapple juice instead of water for more flavor. Press through strainer like apple sauce is made. Measure pear sauce. Add the same amount of sugar or less if you don’t want it so sweet. Cook and stir until it thickens, about one hour. Pear butter can also be done in the oven (but no temper ature or time was stated. Imagine it could be 350 degrees until soft). Stir until thickened. FRUIT COBBLER '/: cup butter, melted, put in bottom of pan 1 cup flour 1 cup milk 1 cup sugar 2 teaspoons baking powder 2 cups fresh fruit Mix together flour, milk, sugar, and baking powder and pour over butter. Don’t stir. Add fruit on top. Bake at 350 degrees for 40 minutes in 9x9-inch baking dish. May sprinkle with cinna mon. Vanessa Greider Lycoming County Alternate Dairy Princess QUICK FRUIT SALAD 2 (20-ounce cans) pineapple chunks 2 cans mandarin oranges 16-ounce package peaches 1 jar maraschino cherries 2 whole bananas 2 cored, peeled apples, chop ped 1 small vanilla instant pudding 11/’I 1 /’ cup milk '/< cup frozen orange juice 'A cup sour cream Drain all canned fruit mix in a large bowl and add sliced banan as and chopped apples. Mix pud ding, milk, orange juice, and sour cream. Pour over fruit and mix well. Chill in refrigerator for one hour. Vanessa Greider Lycoming County Alternate Dairy Princess GRAPE JUICE BAVARIAN 3-ounce box orange or lemon flavored Jell-O 'A cup sugar 1 cup boiling water 1 cup grape juice 1 envelope Dream Whip top ping '/: cup cold milk '/’ teaspoon vanilla Dissolve one package lemon or orange Jell-O in boiling water. Add grape juice and sugar, chill Recipe Topics If you have recipes for topics listed below, please 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 be fore the publishing date listed below. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. September 13 End-Of-Summer Produce 20 Make It With Rice 27 National Honey Month October 4 National Pork Month until slightly thickened. Prepare Dream Whip topping. Fold into thickened gelatin. Chill until firm. Spoon into sherbet dishes. Serve with additional prepared Dream Whip. Serves 6. HOOSIER APPLE SURPRISE SAMMIES 4 tablespoons butter, softened 8 slices cinnamon raisin bread Vi cup crunchy peanut butter 4 slices mozzarella cheese 1 golden delicious apple, thinly sliced 8 slices cheddar cheese Spread butter evenly on one side of each slice of bread. On the unbuttered sides of four slices of bread, spread equal amounts of peanut butter and top with one slice of mozzarella cheese. Place apple slices over the cheese, and top each sandwich with two slices of cheddar cheese. Top with re maining slices of bread, buttered side out. Preheat a large skillet or grid dle over medium heat. Cook sandwiches in batches, if neces sary, for 2 to 3 minutes per side, or until golden and the cheeses are melted. Serve immediately. Makes 4 servings. Leah Fisher Gordonviile Vanessa Greider Lycoming County Alternate Dairy Princess MR. FOOD’S PACIFICA PEAR GRILLED CHEESE 2 tablespoons butter, softened 8 slices ('/2-inch thick) crusty French bread, cut from round loaf 4 slices Muenster cheese 1 Bartlett pear, cored and cut into thin slices 4 teaspoons raspberry pre serves 8 ounces Brie cheese, cut into 12 thin slices, rind removed Spread butter evenly on one side of each slice of bread. On the unbuttered sides of four slices of bread, layer one slice of Muenster cheese folded in half, and four pear slices; spread with equal amounts of raspberry preserves. Top each with three slices of Brie cheese, and another slice of bread, buttered side out. Preheat a large skillet or grid dle over low heat. Cover and cook the sandwiches, in batches, if necessary, for 2 to 3 minutes per side, or until golden and the cheeses are melted. Serve imme diately. Makes 4 servings. Vanessa Greider Lycoming County Alternate Dairy Princess The fruits Americans call cantaloupes should more cor rectly be called muskmelons. True cantaloupes originated in Europe and have a rough, warty surface while muskmel ons have a netted rind. Musk melons originated in the Near East and were enjoyed by the ancient Egyptians and Ro mans. The Romans introduced them to Europe and the Span ish brought them to America. Watermelons are thought to have orginated in Africa. Although some consumers have their own standards for choosing cantaloupes, there’s no disputing some basic ripe ness indicators. A good canta loupe will have no trace of a stem and a pronounced cavity where the melon was pulled from the vine. These two char acteristics indicate that the can taloupe was harvested when it was hilly mature, which is im portant because melons do not increase their sugar content after they have been harvested. When buying cantaloupes, select melons that have a thick netting and a rich golden color underneath. They should also have a delicate aroma. A canta loupe that is still firm can be stored uncut at room tempera ture to let the flesh become softer and juicer but, as men tioned above, it will not become sweeter. Betty Biehl Mertztown Watermelons should have neither a very shiny or very dull rind but rather a waxy “bloom”. They should be yel lowish on the underside not greenish-white. If they have stem, it should be brown and dry, not green. The traditional “thump” test, besides almost being an art, is not particularly accurate. Melons can be enjoyed in va riety of ways at any time of the day. Sliced, cantaloupe makes a delicious breakfast feature. Diced or balled, either canta loupe or watermelon make a cool and nutritious addition to lunch or dinner as an appetizer or dessert. Cantaloupe and wa termelon mixed with honey dew, blueberries, peaches and other fruits makes an absolute ly wonderful summer fruit salad. Generally, cantaloupe should be served at room tem perature or only slightly chilled to enjoy the hill flavor while watermelon should be icy cold to get the best flavor. The United States Depart ment of Agriculture, in its Food Pyramid, recommends two to four servings a day of fruit. Each serving of cantaloupe contains only 35 calories and is a good source of vitamins A and C plus potassium. Water melon has only 32 calories and is also a source of vitamins A andC. William Scepansky, corpo rate chef for Kegel’s Produce in Lancaster, has created these tasty recipes for “Simply Deli cious” Pennsylvania canta loupes: Featured Recipe More Than One Way To Eat Cantaloupe One of the best tasting and most nutritional of is cantaloupe. Eat it raw or try the unique featured recipe. CANTALOUPE COOLER Looking for a fast, refresh ing way to cool off? Try this cool combination that is as tasty as it is nutritious. This drink would be an excellent way to start the day as well! SVi cup cantaloupe, peeled, seeded and cubed 1 cup yogurt, vanilla flavor ed 1 cup orange juice 1 each lime, juice of 10 each ice cubes pinch of salt (to bring out flavors) Blend all ingredients well till completely smooth and frothy. Serve in a chilled glass gar nished with a slice of canta loupe and lime. Enjoy. Makes about 4 servings. CANTALOUPE WITH PROSCIUTTO AND PORT WINE With 3 ingredients and about 2 minutes worth of work, you can prepare this truly elegant yet simple start er for your next meal. It's all about having the best ingredi ents to start with. Look for melons that exude great fra grance and have lots of scar ring, They are the sweet ones. 4 each cantaloupe, pieces, cut lxlx6-inch 12 each prosciutto, slices. paper thin 2 ounce Port Wine, Tawny or Ruby, good quality Vi cup basil or mint, fresh for garnish and aroma Lay prosciutto in 4 groups of 3, side by side, slightly overlap ping, to form four 6x6-inch sheets. Place one piece of melon across the center of each of the sheets and draw up top and then bottom to wrap the canta loupe completely in prosciutto. Slice each serving into 6 slices each and arrange decoratively on serving plates. Fill 4 shot glasses half fall with port wine and place next to cantaloupe on each plate. Garnish plates with basil and serve. Makes 4 servings.
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