'',.1967 Rural Gravure STRAWBERRIES BY BETTY STERN FARM & HOME FOOD CONSULTANT RING AROUND STRAWBERRY SHORTCAKE 3 A cup cream or l /2 cup milk 2 tablespoons sugar plus 'A cup margarine, Vanilla ice cream melted Fresh strawberries 2 cups bisquick Heat ovrn to 450°. Add 3 A cup cream (or Vi cup milk plus !4 cup margarine, melted) to 2 cups bisquick. Add 2 tablespoons sugar, if desired. Mix thoroughly with fork. Keep dough soft; if too sticky, add bisquick. Knead 10 times on floured surface. Pat or roll dough to half the thickness desired for shortcake. Shortcake doubles in volume in baking. Spread dough in a greased 8 or 9-inch ring mold. Bake 10 to 15 minutes. Unmold on serving plate. Cut cooled shortcake in half and spread with ice cream. Place fresh strawberries in center of ring and serve immediately. 6-8 servings. STRAWBERRY-PINEAPPLE ICE CREAM PIE WITH UNIQUE CRUST CRUST 3 cups corn flakes, 1 6-ounce package semisweet morsel.^ 'A cup corn syrufi Dash of salt I'fa cup miniature marshmallows Measure corn flakes and pour into mixing bowl. Combine morsels, syrup, and salt in top of double boiler. Place over hot water and melt chocolate. Stir until smooth. Add marshmallows and stir until marshmallows are half melted. Add chocolate to corn flakes and mix carefully until chocolate is evenly mixed through flakes. Turn into greased 9-inch pie plate and carefully spread (without packing) over bottom and sides of dish pulling mixture up over edge. FILLING ] cup well-drained canned 1 10-ounce package frozen, sliced and sweetened strawberries 2 quarts vanilla ice cream crushed pineapple 1 tablespoon grated orange rind (optional) Mix and chill pineapple and orange rind. Cut or chop frozen strawberries into small pieces. Soften ice cream slightly. Mix in chilled pineapple, orange rind, and strawberries quickly and pack into crust. Place in freezer to become firm. Serve plain or with strawberries, or garnish top with sliced pineapple, whipped cream, and strawberries. Yield: 1 9-inch pie. STRAWBERRY HONEYDEW RINGS 1 package lemon flavored 1 pint fresh strawberries gelatin (3 ounces) 1 large honey dew melon 2 cups hot watei Dissolve gelatin in hot -water; chill. Wash, hull and slice strawberries; save a few for garnish. When gelatin is slightly thickened, fold in strawberries. Remove rind and seeds from melon; pour gelatin mixture into hollow. Place in refrigerator to set. Slice to serve. AL FRESCO PUNCH I'/i quarts water 1 6-ounce can frozen lemonade concentrate, thawed 5 tablespoons instant tea 2 cups pineapple juice 1 10-ounce package frozen strawberries, thawed or 2 cups fresh strawberries, sweetened Combine juice, strawberries and lemonade. Let stand 1 hour. Combine water and instant tea in punch bowl. Stir briskly. Add fruit mixture and block of ice. Garnish with twists of fresh lime peel or fresh mint leaves. Ladle into punch cups. Makes about 20 Vfc-cup servings. GRAHAM TROPICANA / cup honey graham cracker crumbs '/4 cup flaked coconut 'A cup coarsely chopped California walnuts ]'/2 tablespoons sugar 'A teaspoon ground cinnamon 'A teaspoon ground mace 'A cup margarine, melted 1 cup sliced strawberries 1 cup blueberries 1 cup sliced seeded or seedless grapes 1 cup fresh or canned pineapple chunks % cup sugar Grated rind and juice of 1 lemon Vanilla ice cream Place first six ingredients in a bowl. Add • margarine; toss lightly with a fork. Cover; set aside at room temperature. Place fruits in a second-bowl. Thoroughly blend sugar with lemon rind; add juice. Sprinkle over fruits; toss. Cover and chill. Just before serving, drain fruits thoroughly. Combine with crumb mixture and toss lightly until fruits are coated with crumbs. Serve topped with ice cream. Makes 6 servings. STRAWBERRY PARTY PIE CRUST / package vanilla wafers 'A cup margarine, melted crushed Combine melted margarine and crushed vanilla wafers and pack in a deep 9-inch pie pan. FILLING 2 cups miniature marsh- 1 pint heavy cream, mallows whipped l /2 cup strawberry juice • 1 10-ounce package frozen '/2 cup milk strawberries Melt marshmallows, strawberry juice, and milk in double boiler. Cool. Add ¥1 pint whipping cream whipped and package frozen strawberries. Whip other l /2 pint of heavy cream and put on top. Refrigerate overnight. v ROYAL STRAWBERRY PARFAIT '/2 cup sugar 'A teaspoon vanilla 1 box fresh or frozen strawberries 1 package custard flavor dessert mix 2'A cups milk I cup heavy cream, whipped Blend custard flavor dessert mix widi milk and cook over moderate heat, stirring constantly. Bring to a boil. Remove from heat. Pour into bowl. Chill until firm. Beat with rotary egg beater until smooth. Pour into refrigerator freezing tray. Set cold control for fast freezing. Chill about one hour. Turn into chilled bowl. Beat until smooth. Fold in whipped cream flavored with 14 cup sugar and vanilla. Return to freezing tray and freeze 3 A hour. When frozen, set cold control to normal for storage. Reserve several large strawberries for garnish. Crush remaining fruit with Vt cup sugar and chill. Serve frozen custard flavor dessert in parfait glasses, sandwiched with layers of crushed strawberries. Garnish each parfait with a teaspoon of whipped cream (optional) and a strawberry. Yield : slightly over I quart parfait.
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