~ Americans
love their
strawberries
Strawberries are perhaps the
best-loved fruit of both Americans
and Europeans. The versatility
makes strawberries a perennial
favorite with cooks. Whether eaten
alone, in a recipe or as jam or
preserves, strawberries are colorful
and flavorful additions to any meal.
. “This attractive Strawberry Mold
makes a delicious dessert for enter-
taining,” says Homemakers School
Home Economist, Diane Gryger.
“Serve it as ‘a buffet item for
evening get-togethers or as the per-
fect treat for an afternoon tea or
shower.”
Gryger will conduct the on-stage
demonstration for the Dallas Post
Homemakers School to be held Sept.
8 at 7:30 in Merrick Hall, College
Misericordia.
Molds can be tricky to use so to
minimize sticking Gryger suggests
spraying the mold with a vegetable
cooking spray before filling it with
the strawberry mixture. After
taking the chilled mold out of the
refrigerator, shake it till the gelatin
comes away from the sides of the
mold. To unmold place serving
plate over the mold before turning it
upside down.
When serving Strawberry Mold,
after a meal or as party fare, take
advantage of its colorful appear-
ance. After unmolding, add fresh
strawberries to accent its appeal.
STRAWBERRY MOLD
(Makes about 6-14 cups)
1 package (6 ounces) strawberry
gelatin
. 11> cups boiling water
La (about 3 cups whole) fresh
strawberry puree
!- cup sugar
1» cup dry CARNATION Nonfat Dry
Milk
5 cup ice water
2 tablespoons lemon juice
Fresh strawberries
Dissolve gelatin in boiling water
in large bowl. Stir in strawberry
puree and sugar. Chill till mixture
mounds from a spoon. Combine dry
milk and ice water in small mixer
bowl. Beat at high speed till soft
peaks from (3 to 4 minutes). Add
lemon juice. continue beating till
stiff peaks form (3 to 4 minutes
longer). Fold whipped instant milk
into strawberry mixture. Spoon into
6-cup mold. Chill 2 to 3 hours. Serve
garnished with fresh strawberries.
One 16-ounce bag thawed frozen
whole unsweetened strawberries
may be used to make 2 cups puree
if fresh berries are not available.
Getting fresh air and exercise is
good for both mental and physical
health. A hike, run or bike ride
helps relieve tensions.
‘Along with exercise, healthy
adults need nutritious foods to pro-
vide for their dietary needs. Accord-
ing to Diane Gryger, Homemakers
Schols Home Economist, three §-
ounces glasses of milk a day pro-
vide the recommended daily allow-
ance for calcium. This 800 milli-
grams of calcium may be attained
through glasses of milk or foods
containing milk.
¥ When on the go, Gryger. Home
Economist, recommends taking
along Apricot Spice Backpacker
v Bars. This nutritious snack contains
CARNATION Nonfat Dry Milk
which is high in calcium and other
important nutrients. Apricots,
wheat germ and nuts add even
more nutritional benefits to this
deliciously healthy treat. Tuck a
few bars into a backpack, pocket or
purse for a snack anytime.
APRICOT SPICE
BACKPACKER BARS
1 cup firmly packed brown sugar
1-3 cup BLUE BONNET Margarine
1 egg
1% cups flour
15 cup dry CARNATION Nonfat Dry
Milk
34 teaspoon baking powder
2 teaspoons cinnamon
1, teaspoon nutmeg
%y cup water
i» cup chopped dried apricots
i» cup chopped nuts
1: cup wheat germ
1 cup sifted powdered sugar
2 tablespoons lemon juice.
Cream sugar and margarine in
large mixer bowl. Add egg. Beat till
mixture is light. Combine flour, dry
milk, baking powder, cinnamon and
nutmeg. Add dry mixture to
creamed mixture alternately with
water, beating till all ingredients
are blended. Stir in apricots, nuts
and wheat germ. Spread evenly in
greased 15% x 10% x l-inch jelly
roll pan. Bake at 350 degrees for 20
to 25 minutes. While still hot, pierce
top of bars with a fork at 1-inch
intervals. Combine powdered sugar
and lemon juice. Spread evenly over
top. Cool. Cut into 3 x 2-inch bars.
WH
DiVERONICA'S
GROCERY STORE
P.0. BOX 51
SHAWANESE, PA. 18654
Best Wishes
Homemaker’s
LOBSTER, FRESH CLAMS, FRESH
LOBSTER TAIL $8.99 Ib.
Take Out Orders
HARMAN
WR
Pizza, which means “pie’’ in Ital-
ian, is a favorite food of teenagers
as well as the rest of the family.
Made with a meat crust instead of
the traditional dough, Burger Pizza
is a protein-rich version. Since pro-
tein is burned by the body at a
slower rate than carbohydrates and
sugars, the nutrition in Burger
Pizza has staying power. It also
supplies plenty of important vitam-
ins and minerals such as niacin,
vitamin A, vitamin B2, calcium,
phosphorus and iron.
This Burger Pizza is made with
CARNATION Nonfat DRy Milk.
Homemakers School Home Econo-
mist Diane Gryger will be using
CARNATION Nonfat Dry Milk in
other recipes at the 1984 Homemak-
ers School. The show starts at 7:30
on Sept. 8, in Merrick Hall, College
Misericordia. Doors will open at
6:30.
Try this Burger Pizza: it offers
fast and easy preparation - a real
plus on weekday evenings when
time and energy for cooking are in
short supply. Serve it at a Friday
night slumber party, for post-game
gatherings or during long study
sessions. Or serve this pizza with a
salad and rolls to make a family
dinner. Burger Pizza is a nutritious
meal, filling enough to satisfy active
appetities.
BURGER PIZZA
(Makes one 12-inch pizza)
1% pounds ground beef
1 cup seasoned bread erumbs
¥%» cup CARNATION Nonfat Dry
Milk plus water to make 1 cup
> cup chopped onion
1 egg, slightly beaten
>» teaspoon salt
1 cup (8-ounce can) pizza sauce
5» cup (2-ounces) shredded Cheddar
cheese
1, cup (2-ounces) shredded mozza-
rella cheese
Pizza toppers: green peppers,
mushrooms, olives onions, chiles
Combine ground beef, bread
crumbs, milk, onion, egg and sait.
Mix lightly but thoroughly. Press
meat mixture evenly over bottom of
12-inch pizza pan; form '-inch rim
around edge. Spread pizza sauce
over meat mixture. Sprinkle
cheeses and choice of pizza toppers
over sauce. Bake at 350 degrees 25
to 30 minutes. Drain off excess fat.
Cut into wedges to serve.
Sunday night supper can be spe-
cial with homemade Colonial Onion
Soup. This gratifying soup is easy to
prepare and economical to serve.
Stick-to-the-ribs protein is provided
by CARNATION Evaporated Milk
and eggs. This soup has old-fash-
ioned flavor but is so easy to make
that it fits right into today’s busy
life styles. When served with all-
American favorite hot dogs, this is a
meal that will satisfy everybody.
Other recipes from The Carnation
Company will be included in the
free gift gab given everyone attend-
ing the Dallas Post 1984 Homemak-
ers School. This on-stage demon-
stration is presented without
charge.
COLCNIAL ONION SOUP
(makes 5-14 cups)
2 cups finely chopped onion
1; cup BLUE BONNET Margarine
2 cups water
11% cups (10-24
chicken soup
2 eggs, slightly beaten
1 teaspoon salt
1. teaspoon nutmeg
1 2-3 cups undiluted CARNATION
Evaporated Milk
Saute onion in margarine till
tender. Add water. Bring to boil,
reduce heat and boil gently 20 min-
utes, stirring occasionally. Combine
soup, eggs, salt and nutmeg in
small bowl. Add to onion mixture.
Cook over medium heat stirring
constantly, till mixture just comes
to a boil and thickens. Stir in
evaporated milk. Heat to serving
temperature.
-ounce can) cream of
Try this
meatless
marvel
SPINACH RICOTTA BAKE
Crust:
J» cup BLUE BONNET Margarine,
softened i
2 Keep Fresh Reclosable Bags
PREMIUM Saltine Crackers, finely
crumbed (about 3 cups crumbs) 3
1 egg, slightly beaten
2 tablespoons cold water
Filling:
one third cup chopped onion le
I» teaspoon basil leaves, crushed 3
2 tablespoons BLUE BONNET Mar-
garine
1 (10-0z.) pkg. tosh chopped spin:
ach, thawed and well drained *
1 (15 0z.) container ricotta cheese
4 opts slightly beaten
,» cup grated sharp Cheddar cheese:
i» teaspoon salt
dash nutmeg
1 cup sour cream
Make Crust: Preheat oven to 373
degrees. In bowl, using pastry blen-
der or 2 knives, cut BLUE BONNET;
Margarine into PREMIUM Saltine!
Cracker crumbs. Mix in egg and!
water. Press mixture on bottom and.
sides of 2 quart oblong baking dist
(12x8x2-inches). Bake 10 minutes.
Make Filling: In skillet, over:
medium heat, saute onion and basil:
in BLUE BONNE Margarine till!
tender, about 5 minutes. Stir in:
spinach; remove from heat.
In bowl, blend ricotta cheese,
eggs, Cheddar cheese, salt, nutmeg:
and spinach mixture. Spread evenly;
in prepared crust.
Bake 30 minutes. Spread sour’
cream over surface of cheese mix-
ture. Bake 10 minutes more, or till}
done. Let stand 10 minutes before:
WROTE WR WWW
HOLD ANY
30DAYS...
‘SALES & SERVICE"
—WE SERVICE ALL MAKES & MODELS —
OLD MILL PINE
320 Exeter Ave., West Pittston
PHONE 655-4262
HAND TOOLS
POWER TOOLS
PAINT
serving. Makes 8 to 10 servings. ?
PLUMBING :
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