OCR Text |
Show By Angie Martin Now is the time to enjoy those lovely strawberries you see in all of the markets and the fresh rhubarb. My favorite way of serving strawberries follows as well as some other strawberry and rhubarb favorites. -I CHEESE AND BERRIES Cream 2 lb. cream cheese with 1 tablespoon cream; add 3 tablespoons powered sugar. Beat until fluffy, heap in middle of glass plate and surround sur-round with ripe berries. Serve with plain unsweetened crackers or cookies. STRAWBERRY DELIGHT 1 pkg. frozen strawberries (or fresh berries) !, 16-18 marshmallows, cut up i cup sugar 2 pt. whipping cream Thaw strawberries, add cut up marshmallows and sugar, let stand '2 hour. Add whipped cream. (If you are using fresh berries, slice berries and crush lightly as you would for strawberry shortcake. ) f STRAWBERRY ICE BOX CAKE (Serves 12-15) Put 1 lb. vanilla wafers through coarse food chopper (or chop with knife). Save xh the crumbs, line the pan with the other half. 9 x 13" pan works well. " 1. Next put in layer of the following mixed together: Cream together 3,a cup butter, 1 cup powdered sugar. 2 egg yolks beaten, 2 stiffly beaten egg whites folded into mixture. 2. Add layer of ' cup chopped pecans. 3. Add layer of sliced strawberries (2-3 boxes). 4. Add a layer of lVs cups cream, whipped. 5. Then add the rest of the crumbs. Pack down slightly and let stand in refrigerator for 12 hours. Serve with small topping of sweetened whipped cream or ice cream. , Mi MM MM MM MM MM MM MM MM MM MM MM MM I FRESH RHUBARB PIE V2 cups unsweetened, cooked rhubarb y2 cup warm water 1 cup sugar 2 eggs '4 tsp. soda 2 tablespoons cold water 1 tablespoon cornstarch Add warm water and sugar to rhubarb and boil. Separate eggs, add cornstarch cor-nstarch and cold water and soda to yolks, beat well and add slowly to boiled boil-ed mixture until thick. Remove from heat and fold in stiffly beaten white. Pour into baked pie shell and serve with whipped cream. From Jean Carls in Roosevelt comes the following recipe for en-jr.chiladas. en-jr.chiladas. ith " . LOBSTER NEWBURG te You can keep the makings for this on your pantry shelf and be ready for company in a jiffy. 1 can lobster 1 can crabmeat 1 can shrimp 4 tbsp. butter . V4 tsp. paprika M y4 tsp. nutmeg 2 cans cream of mushroom soup leltl can (3 oz.) sliced mushrooms - save juice ' " 1 can evaporated milk - regular size ,at- y4tsp. salt h 4 y4 cup cooking sherry Melt butter in large skillet. Wash seafood and saute it in the butter for M( about 5 minutes. Sprinkle on the paprika and nutmeg and stir a bit. Mix iuK together the soup, mushrooms (including liquid) and milk. Pour this over tin- the seafood. Add salt and mix all gently. Simmer for 10 minutes, stirring a occasionally to prevent sticking. Refrigerate in large bowl. . ' Reheat in top of double boiler, uncovered. When hot, add sherry and serve over rice, in patty shells, or on toast. Serves 6. GREEN CHILE - SOUR CREAM ENCHILADAS ?) Recipe for 4 servings: Saute V2 cup chopped onions and 2 cloves of garlic in 3 tablespoons margarine or butter. Add 2 tablespoons flour, add 2 cans chicken broth and 1 cup water or milk (you can substitute cream of mushroom soup or cream of chicken soup). Add V2 -1 cup green chiles, 1 H'icup booked chicken and salt to taste. j Filling: Mix together IV2 cups grated cheese and 1'2 cups sour cream. j Lightly fry tortillas and drain. Dip tortilla in chile sauce. Spread 1 0 tablespoon of filling in each tortilla and roll. Pour remainder of sauce , jt.over rolled tortillas and sprinkle with Longhorn cheese. Bake at 350" for I " y 15-20 minutes. ! rav! From my daughter-in-law, Penny Fletcher, comes her favorite Bar-B- j yJr Q Sauce. ! Mi- BARB-SAUCE 1 Tt' '2 cup oil I f ' 2 cup lemon juice 1 1 tsp. salt I r 1 regular bottle catsup (2 cups ) j ves " 4 tbsp. Worchestershire sauce I 2 tbsp. prepared mustard I 2 tbsp. brown sugar 2 tbsp. liquid smoke j 12 oz. bottle Coke Dash of tobasco sauce 1fi Mix the above together and simmer for 30 minutes. Keeps well in the . refrigerator and is really nice for anything done on your grill. j |