. " This family just loves strawberries By CHARLOT M. DENMON Staff Correspondent Every summer, from the time the first strawberries appear in produce departments, in homegrown straw- berry patches or in farmer markets, these luscious woodsy tasting red berries become a part of our family’s daily lives. I believe we have tried using them every way possible from homemade strawberry ice cream to the sophisticated Strawberry Romanoff. One of our favorite way of eating them is to serve them as a light dessert after a heavy meal. We serve them on a large crystal plat- ter and. each diner helps himself, dipping the berry first in Cointreau, then in confectioner’s sugar. Strawberry Glazed Pie, straw- berry parfait, French Strawberry Torte -are also favorites of our entire family. When I was young, my parents thought nothing of piling all of us into the car and traveling miles out into the country to a fresh straw- berry and ice cream social. It was always.the same huge quantities of rosy-red berries and snowy white whipped: cream heaped high over the fruit. Through the years, while our sons were growing up, we tried many ice cream recipes, but a recipe I found in a book several years ago makes the richest ice cream you’ll proba- bly ever. eat. While strawberries are still boun- tiful at local farmers or in the produce departments of your mar- kets, try any of the following reci- pes. If you have acquired the taste for strawberries, I know youw’ll like these. STRAWBERRY VELVET ICE CREAM 1 gt. fresh strawberries, washed and hulled 1/3 c..confectioner’s sugar 2 t. cherry liquer 174 c. granulated sugar 3 egg yolks 2 T. cornstarch 2 c. heavy cream 4 c. milk 1 vanilla bean 2 t. unsalted butter 2 t. cognac 2 T. orange liqueur Cut strawberries in half; reserve one cup. Combine remaining straw- berries; one third cup confectioners’ sugar and cherry liqueur. Process in a food processor fitted with the steel blade (or in batches in a blender) until pureed. Let stand one hour. Beat: granulated sugar and egg yolks in top of 2 quart double boiler over simmering water until they are thick -and lemon-colored. Beat in cornstarch until smooth. Beat in V4 cup heavy cream and mik, adding vanilla-bean. Heat the mixture over simmering water, stirring fre- quently; until thick enough to coat a spoon. Remove from heat. Remove the vanilla bean, split it and scrape the seeds into mixture; discard the bean. Stir in the butter and cognac. Cool. Mince the reserved berries. Com- bine with the vanilla custard in a ANNOUNCES RELOCATION DENTAL OFFICE Gary A. Hughes, D.M.D. Dr. Gary A. Hughes announces the recent relocation of his dental office to the United Penn Plaza, Kingston Corners, Kingston, Pennsylvania. Dr. Hughes is joined in the practice of family dentistry by Dr. Edward M. Dwyer. Dr. Hughes is a graduate of Wyoming Area High School, Wilkes College, and the Universi- ty of Pittsburgh School of Dental Medicine. He also completed a general dentistry residency pro- gram~ at the Geisinger Medical Center in Danville, Pennsylvania. Dr. Hughes is currently a member of the Amercian Dental Association, the Pennsylvania Dental _Association, the Luzerne County Dental Society, the Academy of General Dentistry, the American Society of Dentistry tal Society of Anesthesiology, and the Omicron-Kappa Upsilon Hon- or Dental Society. Dr. Hughes offers a complete range of general and preventive dentistry services for children and adults. All dental insurance plans are accepted. appointments call 287-3350. entire family. large bowl. Add the pureed straw- berries, remaining 13; cups cream and orange liqueur. Pour into canis- ter of an ice cream maker and proceed according to manufac- turer’s directions. STRAWBERRY GLAZED PIE 1 c. water 1 c. sugar 3 T. cornstarch 4 c. strawberries 1 T. butter Red food coloring Mix water, sugar, cornstarch in saucepan; crush about 2 cups straw- berries and add to the mixture. Bring mixture to a boil. Cook until clear (3-5 minutes). Add butter and food coloring. ; Before adding butter and coloring strain mixture. Arrange sufficient strawberries to fill pie shell (pre- bake); heap berries in shell. Spoon glaze over berries and refrigerate to set. Whipped cream may be added to top before serving. STRAWBERRIES ROMANOFF 2 pts. red ripe berries 1/3 c. & 2 T. sugar 1/3 ¢. Cointreau 1 orange 3 c. heavy cream Remove stems from berries. Rinse well and drain. Pat dry with paper towels. Place the berries in a bowl an add one third cup of sugar and the Cointreau. Using a swivel- blade potato peeler, cut around the orange to produce a very thin spiral of peel. Do not cut into the white pulp. Cut the peel into wafer-thin shreds. Add to the strawberries and fold together gently. (Use the bowl and refrigerate until ready to serve. Whip the cream and flavor it with remaining 2 T. of sugar. Serve the cream with the strawberries. STRAWBERRY SOUFFLE 1%, c. drained fresh or frozen straw- berries 6 egg whites, stiffly beaten 4 T. strawberry juice Vy t. salt 5 ¢. whipping cream Add salt to sweetened berries. Carefully fold in egg whites. Pour into buttered baking dish. Place in pan of warm water. Bake in 375 degree oven until firm. Cool. Serve with sweetened, whipped cream to which strawberry juice has been added. Member: The March of Dimes and Corning Glass Works have cooked up a delectable award honoring exciting culinary creations prepared at March of Dimes Gourmet Galas throughout the country, the “Corn- ing Creative Cookery Award.” Cornelius O’Donnell, food column- ist, cookbook author, and spokesper- son for the Consumer Products Divi- sion of Corning Glass Works, has served as a judge at numerous Gourmet Galas and will present the award in many cities this year. The award is an engraved silver gallery tray with a resting quiche dish, which was designed and con- tributed by Corning. It will be presented to the creator of an out- standing dish at all upcoming March of Dimes Gourmet Galas. The 100th Gala took place May 21 in San Francisco. The cookoff com- petitions are social affairs demon- strating that celebrities can be as much at home on the range as they are in their professions. At the Galas, local celebrity cooks prepare a favorite recipe for judg- ing by a panel of food experts. For the past eight years, Craig Clai- borne, Pierre Franey, James Villas, Jacques Pepin, Ferdinandt Metz, Cornelius O'Donnell and many other national and local food authorities have contributed their time to judge these exciting competitions. Proceeds from the Galas are used in the March of Dimes efforts to prevent birth defects - the nation’s number one child health problem. From recent Gourmet Galas, you are invited to try the following recipes - all of which are ‘Corning Creative Cookery Award’ winners. TURKEY TONNATO (Turkey with Tuna Fish Sauce) Mr. and Mrs. Luciano Berti Winston-Salem 4 to 6 Ib. of turkey breast 7 quarts water 3 med. carrots 3 onions 3 stalks celery 1 bouquet garni 3 soup bones (any kind) Put all ingredients, except the turkey, into a heavy stockpot. Season lightly to taste. Bring to a boil, reduce the heat, cover and simmer for % hour. Add the turkey and simmer for 1% hours more or until the meat is tender. Remove the turkey and vegeta- bles from the pot and let cool. Strain and reserve the broth. SAUCE 1 whole egg 1 t. lemon juice 1t. red wine vinegar 1t. salt 1% c. olive oil 7 oz. (1 can) light tuna in olive oil 3 cornichons 1t. capers Carrots, onions and celery cooked with the turkey 34 c. turkey broth In a food processor with the steel blade in place, blend the egg, lemon juice, vinegar and salt. Turn the machine on and off 4 times to blend and slightly thicken the mixture. With the machine running, pour the oil in a thin steady stream through the feed tube until the mayonnaise thickens. Add the remaining oil more quickly. After the mixture is smooth, add the remaining ingredients and process well. Cut the turkey into thin slices, spred each slice with some of the sauce and arrange in a deep serving dish. Cover with the remaining sauce and refrigerate for 24 hours. Garnish with lemon wedges and serve cold with cornicnons and a fresh green salad. JUAN TCNS Susan Hunt and Rictard Catanach Santa Fe 3x3” prepared won ton wrappers 1 egg yolk, slightly beaten 1 egg, slightly beaten for binding. FILLING 6 water chestnuts, diced Y4 1b. lean pork, minced 4 1b. chicken. minced 1t. sesame oil 2 t. light soy sauce 2 T. soup stock, salted to taste 3 dried mushrooms, soaked and chopped 1t. sherry 1t. Accent 1/3 t. sugar 14 c. or to taste green chile, chopped Blend the filling ingredients together in a bowl. Add the egg yolk and blend. Place '» teaspoon of the filling in each wrapper, then fold diagonally into a triangle. Join the edges with the beaten egg. Deep fry the Juan Tons in hot oil until golden brown, about 1 minute. Serve as finger food, with plum sauce and mustard sauce for dip- ping on the side, or on plates with small pools of the sauces. Makes approximately 50 pieces. Frosting Friends Frosting Friends of Luzerne County sponsored by Luzerne County Board of Recreation held its monthly meeting June 18, in the Educational Conference Center of LCCC. Nominations and elections of new officers took place. New officers are as follows: President, Barbra Regan; program vice president, Eileen Hoyt; secretary, Diane Mor- rissey; treasurer, Sherry Stolarick; membership vice president, Lee Klemash; publicity and historian, Susan Matthews. Officers will be installed at the Za WELCOME WAGON [=2) WANTS TO 3 13 VISITYOU £/ i B= ~~ TR i Th Tk Z Sl \ / Vi WITH A BASKETFUL OF GIFTS And I'll bring helpfulintormation plus cards you can redeem for more gifts at local busi- nesses. My visit's a friendly call at no cost or obligation to you. Just engaged? New parent? Moved? I'd hke to visit you at your convenience 675-2070 Heaney elects officers next monthly meeting to be held on July 16, to be held in the Educa- tional Conference Center at LCCC. Meeting time is 7 p.m. Planning a Fall Wedding? Let us help you with invitations— 15% Off sugg. retail. Choosing China or Crystal. We have the largest selection in the area— 20% Off sugg. retail. Bridal Registry? The Best! See Us At THE CHINA CLOSET Tudor Corners 649 Wyoming Ave., Kingston—287-8302 LET'S ENITH MAKE
Significant historical Pennsylvania newspapers