OCR Text |
Show Cool SfesSn Our Ice Cretan Treats 2 1 pint half and half 'A to ': cup sugar, as desired 1 3-oz. size pkg. pistachio instant pudding PLACE ALL ingredients in the blender and when smooth, pour into the freezer. For a full 2 quart freezer, double the recipe. No other liquid needed. This is a very smooth, creamy and delicious ice cream, good at any time of the year, and be sure to SWEET AND SOUR MEAT BALLS 3 green peppers, cut in strips 1 lb. ground beef 1 egg 4 Tbsp. cornstarch 3 Tbsp. onions, chopped fine 1 cup pineapple juice 4 slices pineapple, cut in pieces 6 Tbsp. water 1 Tbsp. soy sauce 3 Tbsp. sugar ( w -sex .'-- X w: S m m ii urtl -v,.. jt----"J,i--iTVt ixt rnih iMii,-i,ii4it', - , ,,, unmir - t -i in 1 By KATHRYN JENNINGS Sherry Wilcox has just made some refreshing strawberry drinks, ice or a type of slush. She uses fresh or frozen strawberries and the drink is most delightful on a warm summery day. Other fresh fruits in season may be used instead in-stead of the strawberries, Sherry suggests. This is a nice treat for family or if guests drop in. SHE ALSO shares a recipe for cantaloupe ice cream, a bit unusual but creamy and refreshing if you enjoy the plentiful cantaloupes now in season. Try it now while this flavorful melon is in season, and made in the regular ice cream freezer. Sherry also makes pistachio ice cream which the family enjoys at any season, for it is made with the pistachio pudding, purchased at the markets. This too, is made in the family freezer, electric or hand cranked, with ice and salt. STRAWBERRY ICE 1 cup pineapple juice 3 cups fresh or frozen strawberries strawber-ries 'A to 3A cup equivalent nutras-weet nutras-weet USE THE strawberries unsweetened, un-sweetened, then blend all ingredients ingre-dients in blender and add ice cubes to almost the top of blender. The nutrasweet Kool-Aid may also be added. Try several varieties of fresh fruits in season, so refreshing on a hot summer day. CANTALOUPE ICE CREAM 4 eggs 2 cups sugar Vi tsp. salt 2 medium cantaloupe 1 quart half and half Vi cup creamora Milk to fill the gallon freezer two-thirds full WITH A fork, pull the cantaloupe canta-loupe from rind, so it is sort of grated, in quite small bits. In blender blen-der mix eggs, sugar, salt the half and half and creamora. Pour into the freezer container with cantaloupe canta-loupe and milk. Use a gallon size container for this amount of ingredients. ingre-dients. Freeze until firm and enjoy this refreshing treat. PISTACHIO ICE CREAM 3 eggs make plenty of this yummy treat. MARLO AND Sherry Wilcox have lived in Farmington for about 10 years and have a daughter and three sons. Cory and her three brothers, Jeff, Blake and Kurt all love the out of doors, skiing, fishing and even water skiing. Sherry likes to paint and enjoys being with people and friends, keeps busy with her family and their needs. GRANDMA, Alice Johnson, would like to give readers a recipe for her sweet and sour meatballs, always popular with her customers when she was serving the public. 3 Tbsp. vinegar 1 Tbsp. oil Salt and pepper MIX BEEF with egg and 1 Tbsp. cornstarch, salt and pepper and onion. on-ion. Form into 18 small balls and brown in the oil, drain off fat. To another tablespoon of oil, add pineapple juice and simmer for 4 or 5 minutes. NOW MIX the 3 Tbsp. of cornstarch, corn-starch, the sugar, soy sauce, vinegar vine-gar and water and cook with the pineapple juice mixture until thick. Add remaining ingredients and mix well, heat and stir so mixture docs not stick. Serve over cooked noodles. |