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By CHARLOT M. DENMON
Staff Correspondent
That deep rosy-red fruit — the
strawberry — has come into its own
and strawberry fields and retail
markets are abounding throughout
the strawberry is a favorite with the
majority of families, who look for-
ward to June and their first taste of
homemade strawberry shortcake,
torte, or just strawberries and
cream.
made strawberry ice cream, straw-
berries in any form are served in
most households from the first part
of June until the beginning of July
berry.
In our family, the search is
always on to find new and different
different but one more delicious
than the other.
Since ‘this past week the big,
sweet, berries have been showing
up everywhere we went searching
for new recipes for our readers. We:
found no one person with a variety
of recipes but in talking with var-
ious homemakers we came across
the following recipes which we
found popular in our family.
Since rhubarb and strawberries
are in season about the same time!,
this colorful Rhubarb-Strawberry
Jam adds a piquant flavor to breal-
fast croissants. A Strawberry and
Grape Chantilly Mold of red berries
in shimmery red gelatin over a base
of light green grapes adds a colorful
tone to a special occasion, or 'if
desired, serve the gelatin as a
dessert by omitting the lettuce
leaves and garnishing with straw-
berries.
For the most elegant torte to top
off a company dinner, the Straw-
berry Cream Cheese is unbeatalble
and for the diner who doesn’t like
yogurt convince him to taste Streiw-
berry-Glazed Yogurt Pie. Chilled for
four hours or more it adds a
refreshing tartness to dinner. Ifor
an impressive presentation at an
important dinner, serve Rum Flam-
beed Strawberries. It is a quick and
delicious dessert which can be pre-
pared in advance then flambeed at
the table when serving.
The mold is easy and tasty, the
cious and the torte can be balied
from ‘scratch’ or is equally dieli-
cious if made with a packaged cake
mix. i
All of the recipes are different but
mouthwatering and leave the diner
wanting to try them again.
RHUBARB-STRAWBERRY JAM
34 1b. rhubarb sliced thin
1 8-0z. can crushed pineapple,
unsweetened
1 qt. fresh strawberries
6% c. sugar
1 pkg. liquid pectin
Melted paraffin {
Place rhubarb in large saucepan
or Dutch oven. Drain pineapple
juice into pan with rhubarb and
bring to boil. Cover and simmer two
minutes or until rhubarb is tender.
Wash berries and hull. Crush them
and combine with pineapple and
rhubarb. Measure three and a half
cups into same saucepan, add siagar
and mix well. Bring to a full rolling
boil over high heat (boil that cannot
be stirred down). Boil hard for: one
minute, stirring continuomnsly.
Remove from heat, stir in pectin
immediately and skim off foam with
metal spoon. Ladle into hot !jars.
Pour one-eighth inch hot melted
paraffin over tops and cover with
lids. Store in cool, dry place.
STRAWBERRY-GRAPE MOLD
Strawberry layer: {
1 6-0z. pkg. strawberry gelatin |
2 c. boiling water
1 c. ice cubes |
1% c. strawberries, cleanecl and
hulled i
Grape layer:
1-1% c. seedless grapes
1 T. unflavored gelatin
1/3 c. cold water
1 c. sour cream
1% T. lemon juice
Peel of 1 lemon, grated
1T. sugar
In mixing bowl, dissolve /straw-
berry gelatin in boiling water, add
ice cubes stirring occasionally until
melted. Refrigerate until syrupy.
and then spoon into six cup mold.
Refrigerate until nearly set.
Start grape layer by dissolving
unflavored gelatin in the cold water
pan of boiling water to dissolve the
gelatin. Combine the remaining
ingredients of grape layer with the
melted gelatin and stir well to blend
thoroughly. Spoon into the mold
over the strawberry layer and chill
at least two hours. To serve unmold
on lettuce leaves and garnish with
grapes or strawberries or both. Use
tall mold. If desired for dessert,
omit lettuce leaves and additional
grapes.
STRAWBERRY CREAM
CHEESE TORTE
1 pkg. white cake mix or
11g. round angel food cake+ ++
Cream cheese filling & frosting
1 pt. or more cleaned fresh straw-
berries
Bake cake according to directions
on package. Let cool thoroughly
then remove from pan. Split cake
into three layers. Fill between
layers with about three quarters
cup of filling (recipe below) placing
strawberries on top of filling on
each layer. Stack cake and frost
with same cream cheese filling.
Garnish top with fresh strawberries.
Chill until ready to serve.
++ +Angel food cake may be sub-
stituted or a favorite white cake
recipe of one’s own.
Cream Cheese Filling
And Frosting
2 8-0z. pkgs. cream cheese, room
temperature
15 c¢. Confectioners sugar
1 pt. whipping cream
Whip cream cheese until smooth,
beat in confectioners sugar and
whipping cream until mixute is very
light and fluffy.
If cake is made in advance keep
covered and refrigerated.
STRAWBERRY GLAZED
YOGURT PIE
2 3-oz. pkgs. cream cheese, room
temperature
1/3 c. sugar
2 eggs
1t. grated lemon rind
1 t. vanilla
Dash salt (optional)
1 c. plain yogurt
Graham cracker crust+ ++
Strawberry glaze
Crust may be purchased pre-
baked or use favorite recipe. Bake
at 350 degrees for five minutes.
Beat cream cheese and sugar
until fluffy, beat in eggs, one at a
time, add lemon ridn, vanilla and
salt. Blend in yogurt and pour into
partially baked crumb crust. Bake
at 350 degrees until top is puffed
and firm when lightly touched, 40-45
min. Cook, then add strawberry
glaze as directored. Chill at least
four hours, or more.
Strawberry Glaze
2 c. strawberries, washed & hulled
1/3 c. sugar
1 T. cornstarch
1 T. lemon juice
Place half the strawberries in
saucepan, crush with a fork. Add
sugar, cornstarch and lemon juice
and cook, stirring over medium
heat until mixture is thick and
clear. Cool to lukewarm. Slice
remaining berries and arrange
evenly over pie. Spoon the the
strawberry glaze evenly over the
sliced berries. Chill ad directed
before serving.
RUM FLAMBEED
STRAWBERRIES
1 pt. fresh strawberries, cleaned &
hulled
2 T. butter or margarine
1/3 c. sugar
1/3 c. sweet sherry
1/3 c. golden rum
1 pt. vanilla ice cream
2 T. toasted almonds, chopped
Clean, hull and dry strawberries.
Heat butter in skillet, add sugar and
stir until sugar is golden and
melted. Add sherry and cook, boil-
ing, until syrup is smooth and free
of any lumps of sugar, add straw-
berries and heat through. At the
table or in the kitchen, heat rum
slightly, light and pour over berries,
stirring juices until flame dies
down. Spoon mixture over ice
cream immediately and top with
toasted almonds. Serves 4.
ents
Hair Cutting and Design
PERM WAVING
MANICURES
Bake sale held
Dallas Post/Charlot M. Denmon
Perk up lunch with a layered
lettuce salad topped by tasty ched-
dar cheese, fresh peas, bacon bits
and a tart sour cream dressing. Or
count calories with a salad featur-
ing low fat cottage cheese and your
favorite fresh spring vegetables.
These are among the dozen reci-
pes selected by the Pennsylvania
Dairy Promotion Program for the
new brochure, ‘Spring Salads with
a Dairy Touch.” For a free copy,
write Pennsylvania Dairy Promo-
VA starts
volunteer
program
The nursing staff of the VA Medi-
cal Center is accepting applications
from youth between the ages of 14
and 18 to assist the staff.
Volunteers will provide help in
performing numerous supplemental
services for the staff and the
patients. Written detailed assign-
ments will be utilized to provide
constructive service. The youth vol-
unteer program is another means of
orientating the community to the
VA Medical Center.
Applicants should contact the Vol-
untary Service in person or call 824-
3521, extension 7237 for information.
Each applicant will be interviewed
and selected according to the needs
of Nursing Service. All volunteers
will be trained in hospital procedure
prior to assuming responsibility.
Sessions will be scheduled accord-
ing to the needs of the individual
nursing service.
Applicants will be selected based
on an interview and order of regis-
tration. Volunteers must attend an
orientation program to be held Sat-
urday, June 21, at the Wilkes-Barre
VA medical Center.
Subscribe
to
The Post
¢ Pregnancy Terminations to 14 weeks
® Confidential Counseling
® One Visit
Salomon Epstein, M.D.
ll 2548 Vestal Parkway, East Vestal
607-770-9011
MAN'S BEST |
FIED,
CLASSIFIEDS
Even your best friend knows
that the classifieds give you the
answers you need! For anything
you might want to SELL or BUY!
CALL TODAY
CLASSIFIEDS 675-5211
tion Program, 2301 North Cameron
Street, Harrisburg, Pa. 17110-9408.
But first treat yourself to these
tasty salads:
LAYERED LETTUCE SALAD
1 hd. lettuce
% 1b. crisp bacon
1 c. dairy sour cream
Y% ¢. mayonnaise
10 oz. pkg. frozen peas
1c. (4 oz.) shredded cheddar cheese
5 ¢. sugar
% c. vinegar
Tear lettuce into bite-size pieces.
Place in the bottom of a salad bowl
or a shallow pan. Add frozen peas
and sprinkle with crumbled bacon.
Combine sour cream, sugar, mayon-
naise and vinegar and pour over
salad. Top with grated cheese.
Cover and refrigerate 3 hours.
COTTAGE CHEESE
WITH VEGETABLES
16 oz. lowfat cottage cheese
1 t. onion, very finely chopped
2 T. celery, chopped
2 radishes, sliced
salad greens, as desired
Ss ¢. carrots, shredded
2 T. green pepper, very finely
chopped
Y% cucumber, chopped
% t. pepper
Mix all ingredients except salad
greens together lightly. Serve on
crisp salad greens. Or for variation
serve as a dip for crackers.
Creative Kitchens
and, “Voaths.
'WE'RE THE PEOPLE WHO
CARE ABOUT YOU AND YOUR HOME’
. Featuring
id
22 Kraft Maid
Kitchen & Bath Cabinetry
* Don't forget our
complete line of
goods and services
* Free estimate & layout
HOURS: Closed — Mon.
Open Tues.-Fri. 9 a.m. - 4 p.m.
Sat. 9 a.m. - 12 p.m.
Rt. 309 Across from
Cross-Country Restaurant
(717) 836-6801
Betty McDonald
OWNER
SHOP
ACCESSORIES
i
JEWELRY
Wilkes-Barre, Pa. 18701
Phone. (717) 825-2024
9 W. Northampton St.
(corner S. Franklin St)
IMPORTED CLOTHES
CHEESE-MOUSSE SALAD
2 t. unflavored gelatin
2 t. dry Italian Salad dressing mix
1 c. cottage cheese
2 C. sour cream
Ys ¢. crumbled blue cheese
Soften gelatin in one quarter cup
cold water. Place over boiling
water, stir until gelatine dissolves.
Stir gelatine into sour cream: add
dressing mix, blue cheese and cot-
tage cheese. Beat until well
blended. Pour into 3% cup ring
mold or small loaf pan; chill until
firm. Unmold, garnish with parsley
and carrot curls. Serves 8-10.
YOGURT-FRUIT SALAD
2 med. bananas, sliced
2 c. fresh strawberries, halved
1 c. yogurt
2 T. sugar
Lemon juice
2 med. oranges, peeled and sec-
tioned
4 oz. whipped cream cheese
Lettuce
Dip bananas in lemon juice. Com-
bine strawberries, orange sections
an bananas. Chill. Stir yogurt into
cream cheese: add sugar. Spoon
yogurt mixture over fruit. Serve in
lettuce cups. Serves 4-6.
Nesbitt
slates
festival
Mrs. Bette Roarty, June Festival
Chairman, has announced the
schedule of events for the Nesbitt
Memorial Hospital Auxiliary’s June
Festival on Wednesday, June 18
from 11 am. to 9 p.m. on the
grounds of the hospital’s Medical
Arts Building, 534 Wyoming Avenue,
Kingston.
Opening ceremonies will begin at
11 am. A number of hospital and
community figures will be among
the special dignitaries on hand.
The Celebrity Splash is returning
again this year. Community resi-
dents will have an opportunity to
dunk their favorite personalities. A
complimentary health fair will be
held with a variety of screenings
and health exhibits featured.
Live musical entertainment will
be provided on the bandshell
throughout the day. The following
groups will be performing: 1-2 p.m.,
Barbara Woronko-Anzalone School
of Dance; 2-3 p.m., David Blight
School of Dance; 3-4 p.m., Joan
Harris Centre for Gifted and Tal-
ented; 4-5 p.m. Marsh’s School of
Goshin Jutsu Karate; 5-6 p.m., East
End Ceili Dancers; 6-7 p.m. Dixie-
crats Jazz Band; and 7-8 p.m. Irem
Temple String Band.
The Alumni Association of the
Nesbitt School of Nursing is spon-
soring chicken and spaghetti din-
ners. Dinners will be served in the
hospital dining room from 3:45 to
6:45 p.m.
The chicken dinner features oven-
baked chicken, mashed potatoes, or
baked beans, cole slaw, salad, rolls-
butter, homemade cake and bever-
age. Donation is $4. The spaghetti
dinner inlcudes spaghetti and two
meatballs, Italian bread, salad,
homemade cake and beverage.
Donation is $3. Takeouts are availa-
ble.
Another favorite festival event is
the Baby Parade and Contest. The
contest is open to children of walk-
ing age to six-year olds. Tots must
be able to walk across the stage
without assistance to be eligible.
Registration will begin at 10:30 a.m.
The Parade will begin at 12 noon on
the Bandshell. The entry fee is a $1
dontion. First, second and third
prizes will be awarded in each
division, walking agbe to 3 years old
and four years old to six years old.
for one year.
one year.
payment of $12.00.
Rte. 309-415 Plaza
months.
Deliver to:
Name
Dallas, Pa. 18612
Address
Phone
!