Texas Jewish Post (Fort Worth, Tex.), Vol. 47, No. 25, Ed. 1 Thursday, June 24, 1993 Page: 15 of 24
twenty four pages : ill. ; page 16 x 12 in. Scanned from physical pages.View a full description of this newspaper.
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
IN OUR 47TH YEARI-OALLAS, THURSDAY, JUNE 24, 1993, TEXAS JEWISH POST
15
By Barbara Schultz
Strawberry season is here and we can again enjoy this
sinfully delicious fruit in various and delectable ways. It is
amazing that anything so luscious can be so good for you.
Strawberries contain only 56 calories per cup and are rich in
vitamins A and C and phosphorus. They are also very low in
sodium.
When selecting strawberries, choose those with a good
red color, dry exterior and firm texture. The green hulls
should be solidly attached to the top.
Strawberries can be kept refrigerated for one or two days,
but are best when used the same day. Do not wash or hull the
strawberries before you store them as this greatly shortens
their storage life.
While your favorite form of the strawberry may be right
out of the box, these recipes will enhance many summer
menus.
SUMMER CHICKEN SALAD
Ingredients:
2 cups diced cooked chicken
1 pint halved strawberries
1 sliced banana lettuce
1 can pineapple chunks
1 Tbs. lemon juice
toasted slivered almonds
Preparation:
Sprinkle lemon juice over the banana. Add chick
strawberries and pineapple. Toss with slivered al
serve on a generous bed of lettuce .
I III]lit
A
STRAWBERRY BLACK BOTTOM PIE
Ingredients:
2/3 cup half and hair
1 6-oz. pkg. semi-sweet chocolate
morsels
3 eggs, separated
1 9-inch baked pie shell
2 pints fresh strawberries, washed
and stemmed
2 tsp. lemon Juice
1 package unflavored gelatin
1/4 cup cold water
1/4 cup sugar
Preparation:
Heat half and half in saucepan over medium heat. Stir in
chocolate morsels; beat smooth with wire whisk. Remove
from heat; whisk in egg yolks one at a time, mixing until well
blended. Return to heal. Cook, stirring. 1 to 2 minutes
longer. Cool; pour into pie shell. Chill until set, 2 to 3 hours.
Puree one pint of the berries with lemon juice (there
should be about 1 2/3 cups puree). Soften gelatin in water
warm over low heat to dissolve, then stir into berry puree.
Chill until mixture begins to set
Meanwhile, beat egg whiles, gradually adding sugar, until
soft peaks form. Fold in thickened berry mixture. Pour over
Just Say You Saw It In
The Texas Jewish Post
chocolate layer, chill until set
To serve, slice remaining berries; sweeten if desired
Spoon over wedges of pie. Yield: 6-8 servings.
STRAWBERRY SPICE NUT BREAD
Ingredients:
1 cup pureed strawberries
1 3/4 cup flour
1 tsp. baking soda
1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cinnamon
1 cup sugar
• 1/3 cup shortening
1/3 cup water
1/2 cup chopped walnuts
Preparation:
Cook pureed strawberries over medium heat for 1 minute
after it boils, stirring constantly. Cool. Cream sugar, short-
ening and eggs in large bowl until light and fluffy. Add flour
mixed with dry ingredients alternately with water and mix
well.Stir in cooked strawberries and walnuts. Pour in 9 x 5
greased loaf pan and bake at 350 degrees for 1 hour. Cool in
pan 10 minutes, remove from pan and cool. Slice thin and
keep well wrapped.
FRESH STRAWBERRY SAUCE
From Cooking with Fruit
hy Rolce Payne and Dorr it Senior
Ingredients: I v *
1 pint fresh strawberries
2 Tbs. superfine sugar
3 Tbs. fresh lemon Juice
1 Tbs. Cointreau
1 Tbs. cognac
Preparation:
Wash and hull the strawberries, and cut them in half.
Combine with the sugar and lemon juice in a blender or food
processor and puree until well blended. Add the Cointreau
and cognac and process for a few more seconds. Chill before
serving. Delicious over ice cream or fresh fruit salad. Makes
2 cups. Covered tightly, the sauce will keep in the refrigera-
tor for up to two weeks.
STRAWBERRY MOUSSE
1/2 cup sugar
1/2 cup dry white wine
1/2 tsp. lemon Juke
2 Tbs. unflavored gelatin
2 cups heavy cream
1/2 tsp. vanilla extract
DON SNELL
BUICK/RANGE ROVER
SALES AND SERVICE
11400 North Central Expwy.
363-7251
fresh mint leaves
Preparation:
Reserve a few of the largest berries, hull the remaining.
Rub them through a strainer or sieve, add sugar, wine and
lemon juice, blend well and chill for an hour. Soften gelatin
in a little cold water, then dissolve it in half a cup of hot
water. Cool slightly, then add to the strawberry puree and
whisk until the mixture is light and frothy. Add vanilla
extract to the cream,whip until stiff, fold the whipped cream
into the strawberry mixture.
Rinse a mold with cold water, pour the mixture into the
mold, refrigerate until well seL Unmold on a serving dish,
garnish with whole berries and a few mint leaves. Yield: 4
servings.
1
i * ’-4
STRAWBERRY CREAM ROLL
_redknts:
3 large eggs
1 cup sugar
5 Tbs. water
1 tsp. vanilla
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
8 oz. whipping cream
1/4 cup confectioners sugar
2 cups sliced fresh strawberries
Preparation:
Preheat oven to 375 degrees. Grease jelly roll pan. Line
with wax paper. Grease again.
Prepare jelly roll: beat eggs until thick. Gradually beat in
1 cup sugar. Beat water and vanilla in all at once. Mix
together 1 cup flour, 1 teaspoon baking powder and 1/4
teaspoon salt and beat in all at once. Beat just until smooth.
Pour in prepared pan. Bake just until cake tests done, 12 to
15 minutes. Loosen edges and immediately turn onto towel
sprinkled with confectioners sugar. Quickly peel off wax
paper. Roil up in towel and cool on cake rack.
About 1 hour before serving,imroll cake. Beat cream until
stiff. Add confectioners sugar and beat until blended. Spread
cake with 2/3 cup of whipped cream. Sprinkle with sliced
strawberries. Re-roll. Spoon rest of cream over top of cake
and decorate with more strawberries, if desired Chill. Serve
in thick slices. Serves 6-8 people
Guaranteed Pest Control I
Your Home
FLEA FREE!™
12 MONTHS GUARANTEE
If necessary we will come back to retreat AT NO
EXTRA CHARGE to you for a full year.
Our services ere not limited to flees. We ere e full
service pest control compeny spedelizing in insect
end rodent pests in the home. We will design e
program on e monthly or querterly basis, or de-
signed to your needs, for the control of roaches,
ants, sitverfish, beetles, rets end mice.
FOR ALL YOUR PEST PROBLEMS, CALL
Gary Tocker at:
eco-safe
358-5201
GUARANTEED PEST CONTROL
by the company with the eco-con science™
Upcoming Pages
Here’s what’s next.
Search Inside
This issue can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Newspaper.
Wisch, J. A. & Wisch, Rene. Texas Jewish Post (Fort Worth, Tex.), Vol. 47, No. 25, Ed. 1 Thursday, June 24, 1993, newspaper, June 24, 1993; Fort Worth, Texas. (https://texashistory.unt.edu/ark:/67531/metapth754104/m1/15/: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; .