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Show 8E Wednesday, January 22, 1986 The Salt Lake Tribune, Golden Strawberry is pure decadence If youre looking for a dessert, savor The Golden Strawberry, this year's grand recipe in the Knox Unflavored Gelatine Just Desserts" recipe contest. The sixth annual contest was held at The Culinary Institute, Hyde Park, N Y. It invited aspiring chefs to put forth their culinary creativity while competing for scholarly recognition and a $1,000 grand prize. The Golden Strawberry is a decadent dessert mousse which uniquely and combines fresh strawberries Montrachet cheese a classical fruit and cheese duet. Ground nutmeg, cinnamon and strawberry liqueur delicately complement this intriguing combination, bejeweled throughout prize-winnin- g with sliced ruby strawberries Natu- ral unflavored gelatin helps impart texture which the rich, satiny-smootis delightfully contrasted by crunchy, golden layers of amaretti cookie crumbs Served elegantly in stemmed glassware, the layered mousse is garnished with whipped cream and a fresh whole strawberry. Truly a recipe gem, The Golden Strawberry is certain to please any palate that seeks the extraordinary Serve it the next time you want to its truly worth its weight impress h in gold 6 flavored gelatin over liqueur, let stand minute Stir over low heat until gelatin is completely dissolved, about 5 minutes With wire whip, blend in cheese and 2 tablespoons sugar Pour into large bowl and blend in sour cream, honey, cinnamon and nutmeg, set aside. ounces Montrachet cheese 1 4 tablespoons sugar U cup sour cream 2 tablespoons honey h teaspoon ground cinnamon teaspoon ground nutmeg 3 egg whites h cup whipping or heavy cream, whipped pint strawberries, quartered 6 ounces arnaretti-flavorecookies, coarsely crushed (about cup ) 1 d The Colder. Strawberry i envelope unflavored gelatin 1 In a small saucepan, sprinkle un h cup strawberry liqueur In medium bowl, beat egg whites until soft peaks form, gradually add remaining sugar and beat until stiff. Fold egg whites, then whipped cream and strawberries into gelatin mixture. In parfait glasses or dessert dishes, alternately layer gelatin mixture with cookies; chill until set. Garnish, if desired, with additional whipped cream, strawberries and cookies. Makes about 8 servings. H , Cheesecake is delicious way to end meal Every city has a personality all its own. In recent years Philadelphia, birthplace of the nation, has changed its character dramatically, setting rapid, impressive growth against its backdrop of rich tradition. Today in the City of Brotherly Love, historical landmarks vie for attention with a profusion of luxurious new hotels and a restaurant renaissance that has stirred interest and attention nationwide. In the midst of this exciting new chefs are comscene, peting amicably with their more established peers for recognition. The quality of restaurant fare is stellar. As so often happens when a city becomes a restaurant city, a few of the more outstanding restaurant offerings have garnered acclaim. One such winner is the sensational cheesecake served at the Old Original Bookbinder's restaurant, a Philadelphia tradition since 1865 and possibly Americas most famous seawell-deserv- food A restaurant. favorite for topping hands-dow- n off a special meal, the Old Original Bookbinders Fabulous Cheesecake was named The Best of Philly" by Philadelphia magazine. Lemon flavored, crumb coated and topped with apricot-glazestrawberries, the dessert is a standout and richly deserving of recognition. Cheesecake lovers everywhere can now replicate this masterpiece at home, using rich and creamy cream cheese as the starting point. Adapted for home kitchen preparation, this simplified version of the restaurants cheesecake recipe will win rave reviews from family and friends. If you have a favorite original cheesecake recipe or other original recipe using Philadelphia Brand cream cheese, you could win one of four luxurious trips for two to Philadelphia, become a charter inductee into the "Philly Hall of Fame and garner national recognition for your culinary creativity. The "Philly Hall of Fame Recipe Contest seeks innovative recipes using at least one package of Philadelphia Brand cream cheese. To enter, submit your original recipe in one of four contest categories: A) cookies and desserts, B) cheesecakes, C) appetizers and snacks or D) main and side dishes. Almost any original recipe is a poten- d tial winner, but only if contest rules are followed exactly and entries are received by Jan. 31, 1986 Consumers may write for additional copies of the rules by sending name and address to RULES, "Philly" Hall of Fame Recipe Contest, P.0 Box 7691, Chicago, 111. 60680-769Old Original Bookbinders Fabulous Cheesecake 2 4 tablespoons graham cracker crumbs packages (8 ounces each) cream cheese, softened 1 cup sugar 4 eggs teaspoon lemon juice li teaspoon vanilla G teaspoon lemon rind h cup apricot preserves 2 tablespoons water 1 quart whole strawberries 1 Sprinkle bottom of lightly-greasespringform pan with crumbs. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each d - Pfy C '( 'V NEW YORK (UPI) The million and a half American women who will experience menopause this year can lessen its physical and psychological effects with awareness and a positive attitude, says a female physician. it Menopause is not a disease is not an illness . . . (it) is not the end of the world," says Dr. Lila Wallis of Cornell University Medical College. Wallis suggests that women facing menopause, which usually occurs between ages 48 and 52, exercise routinely, avoid smoking and excessive alcohol use, eat less fat and sugar and increase daily intake of vitamins and calcium. She also advises women to talk to their mothers about their family's hereditary tendencies. The menopausal and postmenopausal years can and should be the most rewarding, says Wallis. As the late anthropologist Margaret Mead said, The most creative force in the world is a postmenopausal woman with zest. DEAR HELOISE: By now you must know innumerable hints, so I would enjoy it if you could share one with me. We are pizza lovers, especially the homemade kind, to the nth degree. We make it from scratch but have a problem getting the sauce flavored to our taste We have tried fennel and caraway seed hoping they would be the missing ingredients but to no avail. It still tasted sweet, not tangy. Are there key An spices I should use? Thanks! Almost Pizza Specialist , Joyce, my resident Italian secretary, advises using lots of oregano and Parmesan cheese and a moderate amount of garlic Add these ingredients to the tomato sauce, then simmer all ingredients for about 30 minutes. Let cool before spreading on Helo-is- e the uncooked dough. Enjoy! ... y Strawberry is decadent dessert mousse that uni- combines fresh strawberries and Montrachet cheese. quely The Golden Try adding oregano, cheese, garlic to simmer with the spaghetti sauce There can be life after menopause (lY addition. Blend in juice, vanilla and rind, pour into pan. Bake at 325 degrees for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Combine preserves and water; heat thoroughly, stirring occasionally. Arrange strawberries on top of cheesecake; spoon preserves mixture over strawberries. Chill. Makes 10 to 12 servings. DEAR HELOISE: My daughter tended a demonstration of equipment used in cooking in large quantities. She was impressed by an apparatus on display called a proof box. It helped bread dough to rise faster. She wanted information on a smaller unit for home use but was informed she probably had the makings for one in her own kitchen. Heres what to do- Simply place the bowl containing the dough in a large plastic bag. Place two or three tall glasses inside the bag to keep the plastic away from the rising dough. Tie off the open end and, in a few minutes, the bag will expand like a balloon. This traps the natural heat of the dough and will promote faster at- I have used this method several it is. times and what a time-save- r Thelma Homan DEAR HELOISE: I fold empty brown paper grocery bags and put Heloise them into one bag. Then when it is full and I have no use for them, I take the bag filled with bags to a "bag your own" grocery store for someone else to use. I use these bags for wrappings packages, to catch the peelings when Im preparing veggies, or under pa- per towels when draining foods. They are also great to put in the bottom of garbage cans to catch any wetness. Anms Ferguson Youre on the right track for some wonderful recycling hints. Waste not, want not! Heloise DEAR HELOISE: For years I have had trouble wrapping meat which had sharp, protruding bones for the freezer. No matter what I tried, the wrap would tear. Yesterday, as I wrapped a bony roast, the solution came to me. I removed the plastic wrap, leaving the roast on the foam tray. As the meat did not completely cover the tray, I cut off an unused corner at an angle and, turning it upside down, placed it over the bone. I then wrapped the meat in freezer wrap. No rips or tears! The piece of foam had made a perfect padding. By the way, most meat labels vyilUI peel right off the package and, taped-on- to the wrapped meat, serve as a I record of what is inside, including. weight and date. It's fast and aeon" Cara Alson rate! DEAR HELOISE: I recently start- ed purchasing Cheddar and various-- ' kinds of cheese in bulk packages." Now, I've run into a problem. 1 , After the cheese has been removed from its package and before I have had a chance to use all of it, it starts . to mold. I wrap the cheese in plastic wrap," then in aluminum foil, but it doesnt-helCan you tell me how to store to prevent this problem? I hate wasting cheese. Judy Austin Put the cheese in an airtight plastic bag, then place it in the freezer. Use within four or five months if stored in a separate freezer at 0 degrees. If stored in the freezer compartment of your refrigerator, where the temperature is higher than 0 degrees? cheese will keep well for only a few" weeks. You will never have to waste cheese again because of mold. He p. the?-chee- I have the solution. I keep the pack- - .. age attached to the tab. It prevents , , the tab from sliding into the cup. F E. Field So simple and so smart! You are" Heloise my cup of tea. i Send a cooking or kitchen hint to: Heloise, P.O. Box 32000, San Antonio, Texas rztces TW2P SAT. ' i VjAHUAfZy VVEPy FfZ- 4. dramatic and delicious conclusion to a special meal, Old Original Bookbinders Fabulous Cheesecake, will rate high. 22, car FANC-- - 3, 24, 75 y WT m ILA? "Los Angeles style" means no hamburger. "Los Angeles style" means big "muther burrltos" with rice, beans, and meat all rolled up for a meal on the run. Choose from chunky pork, shredded beef, chicken, mari2.75 or 3.00. nated broiled steak or vegetarian. FREE SAMPLES. Our shredded beef rolled taquitos are covered with lettuce, cheese, 3 For 1.50 guacamole, sour cream and salsa. Our nachos, we more? fry our own chips and shred REAL cheese, Need I say CBNOS Escobedos ! F99T- FPoZErd - Borcfto Baby 562-017- 9 Mon. - Sat. 11-- 9 p.m. WB- - CLOVER mm CHIPS ArPP ONLY 10 To THese APVERT1 se loise DEAR HELOISE: Some time ago a person wanted to know how to keep the end of the tea bag out of the cup! EFFECTIVE "Los Angeles style" means .1., , SEP PRICES. 78214. |
