The Dublin Progress (Dublin, Tex.), Vol. 97, No. 48, Ed. 1 Wednesday, April 24, 1985 Page: 6 of 38
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V
p
feme with
The DabUn Progress
Wednesday, April S4, INS
mm is upon os.
Whether from your own patch or from
the grocery, strawberries always seen
to to a favorite treat
When purchasing strawberries, look
for berries that are bright red and ful-
ly ripened. Choose berries that are
plump, well rounded, with a natural
shine. They should have rich red col-
or and bright green, fresh looking
caps.
Wait until you are ready to eat the
berries before you wash them or
remove the green caps. Washing them
removes the natural protective outer
layer. Remove the caps after washing
the berries. Caps prevent water from
diluting the flavor. The caps also pro-
tect the strawberry and help preserve
the flavor, texture, and nutrients.
Store year strawberries la a single
ahead of time. Longer than this will
cause the berries to lone their texture.
One capful of strawber ries supplies
ISO percent of the UJS. Recommended
Daily Allowance of vitamin C and pro-
vides 8 percent of the iron. There are
only 60 calories per cup of strawber-
ries Strawberries are a delicious fruit
that is actually a member of the rose
family. They are a great dessert
whether fresh or frosen for year long
STRAWBERRY LEMONDiUTT PIE
2 pints fresh strawberries
Vi cup milk
1 envelops unflavored gelatin
4i cup sugar
1% tablespoons fresh lemon peel, grated
V« cup fresh lemon Juice
2 cups whipping cream
1 baked and coded 0-inch pie shell
Powdered sugar
Hull strawberries; cover and chill. In a saucepan, combine the milk an
gelatin; set aside for 5 minutes. Stir in the sugar. Stir over low heat until gelati
and sugar are completely dissolved. Stir in lemon peel and lemon juice. Cot
to room temperature, then chill until syrupy, about 15 minutes. In a large bow
whip the whipping cream to form stiff peaks. Fold in gelatin mixture and blen
thoroughly. Spoon into baked pie shell. Halve the strawberries. Cover the fil
ing with strawberries. Chill until firm, at least 2 hours. Dust lightly wit
powdered sugar before serving.
STRAWBERRY CREAM DIP
3 ounces cream cheese
Vi cup powdered sugar
1 tablespoon orange liqueur or milk
2 cups strawberries with stems
Mix the cream cheese, powdered sugar, and the liqueur to make a good dig
ping consistency Wash strawberries and serve with stems to allow guests <__
for dipping.
FREEZER STRAWBERRY PRESERVES
3 cups crushed strawberries
5 cups sugar
44 cup water
1144-ounce package powdered fruit pectin
Combine strawberries and sugar; let stand 20 minutes, stirring occasional-
ly. Combine water and fruit pectin in a small saucepan. Bring pectin mixture
to a boil; boil 1 minute, stirring constantly. Add pectin mixture to fruit, and
stir 3 minutes. Immediately spoon preserves into freezer containers, leaving
Vi-inch headspace. Cover at once with lids. Let stand at room temperature for
24 hours; freeze. To serve, thaw the preserves. Makes 6 cups preserves.
CHOCOLATE DIPPED STRAWBERRY TARTS
1 pint fresh strawberries
lVi ounce of semi-sweet chocolate
1 Vi ounce of milk chocolate
2 teaspoons vegetable oil
1 4-ounce package ready crust graham cracker tart crusts
1 cup whipping cream
Wash and hull strawberries. Dry on paper toweling and set aside. Combine
chocolates and the oil in the top of a double boiler ; heat over simmering water,
stirring frequently, until the chocolate is all melted. Remove from heat, leav-
ing the top double boiler insert in place over the hot water. Insert a long fork
or wooden skewer into each stem-end of a strawberry; dip into chocolate, tur-
ning to coat. Lift berry out of the chocolate and allow the excess chocolate to
drain back into the dehble boiler. Place strawberries, stem ends down, on foil
to harden. Spoon aboutlVi tablespoons whipped cream into each tart shell. Ar-
range chocolate coated strawberries over the cream and garnish with additional
whipped cream.
FROZEN STRAWBERRY PUDDING TREATS
1 3% ounce package vanilla instant pudding mix
1 8-ounce container frozen whipped topping, thawed
1 pint strawberries, mashed
1 cup mashed banana
Prepare pudding mix as directed on package, except use 1 cup milk. Fold in
whipped topping and fruit. Spoon into 15 5-ounce paper drinking cups; insert
wooden sticks. Freeze until firm. When ready to serve, peel off the paper cups.
STRAWBERRY^ PIE
2 pints fresh strawberries
3 tablespoons cornstarch
1 cup sugar
Pastry for 1-crust 9-inch pie, baked
2 cups whipped topping
Mash 1 pint of the strawberries. Combine the cornstarch and sugar in a
saucepan; gradually add the mashed strawberries. Cook, stirring constantly,
until the mixture has thickened. Cool. Place the remaining 1 pint of strawber-
ries in the baked pie shell. Cover with the cooked strawberry mixture. Chill
until set. Top with whipped topping. Serves 6 to 8.
FROZBNVSTRAWBERRY DELIGHT
4 cups strawberries
114-ounce can sweetened condensed milk
1 8-ounce container frozen whipped topping, thawed
1 8-ounce can crushed pineapple, drained
Vi cup lemon juice
Puree strawberries in blender; set aside. Combine the condensed milk and
whipped topping; stir until well blended. Stir in the strawberry puree, pineap-
ple, and lemon juice. Spoon mixture into a 13x9x2-inch pan; freeze until firm.
Let stand at room temperature for 15 minutes before scooping into dessert
glasses. Makes 10 servings.
CHILLED STRAWBERRY PIE
3 egg whites
1 cup sugar
1 teaspoon vanilla
1 cup round buttery cracker crumbs
1 cup chopped pecans
1 cup whipping cream
2 tablespoons powdered sugar
2 cups diced strawberries
Whole strawberries for garnish
Beat egg whites (at room temperature) until soft peaks form. Gradually add
sugar and vanilla, and beat until stiff peaks form. Fold in cracker crumbs and
pecans. Spread mixture in a buttered 10-inch pie plate, spreading the sides slight-
ly higher than plate. Bake at 350° for 30 minutes or until lightly browned. Beat _______________ ______
thM^^*^approacUng miu^ge of ttofr daughter, S^dra' Lo^
Peffr t?r!a' Fold ln rtrawtorrtou Spread mixture evenly hi pis itoU. Qarolzh to Hitt, aw^UteUoyd Hitt and Mr. and Mrs. TheronMcKen-
with whole strawberries. Chill pie for at least 4 hours before serving. ^ Comancto The bride-elect is a graduate of Gustine High School and
FROZEN FRESH FRUIT SALAD Texas Tech University. The granddaughter of the late Mr. and Mrs. Scott
2 cups cottage cheese Bradley, she is a teacher in the Everman School System. The prospective
1 3-ounce package cream cheese, softened groom il a 1974 graduate of Comanche High Sdiool. He is presently
Vi cup sugar employed by Frank Parra Chevrolet of Irving. The wedding la planned for 8
1 teaspoon vanilla p.m. June 22 at the First United Methodist Church of Gustine. Friends and
Vi teaspoon ground cardamom relatives are invited to attend.
1 cup cut-up fresh strawberries '
1 banana, sliced
Vi cup seedless green grapes
p™. a. c«u«, d*«, Surprise party honors Hudson
cream cheese, sugar, vanilla, and cardamom until smooth. Gently fold the
strawberries, banana, and grapes into the cheese mixture. Line an 9k44nch loaf
pan with foil. Spoon fruit mixture into pan, smoothing surface. Cover. Freese d Banbury and Glen Rose,
until firm for at least 4 hours. Invert the loaf pan onto a aerving plate. Let stand ^ £ke and punch w«re served,
for 40 minutes h*fnr» «Hring Gamirfi rifcte with wMf itrawtorriee, Term Care, was honored with a sur- The residents of Dublin Nursing
GLASGOW-TAYLOR- Mr. and Mrs. Bob Glasgow of Stephenville announce
the engagement of their daughter, Delaina Lorhea, to Sammy Edward
Taylor, son of Mr. and Mrs. Sam Taylor of Dublin. The bride-elect is a 1984
graduate of Stephenville High School and her fiance graduated from Dublin
High School to 1981. Both attend Tarleton State University. The wedding is
planned for Jane 29 In the First United Methodist Church of Stephenville.
\
Announce Engagemeut-Mr. and Mrs. Russell Hayes of Gustine announce
ENGAGEMENT- Mr. and Mrs. Doyle Chambers of Dublin proudly announce
the engagement and approaching marriage of tbetr daughter, Amy Lea to Victor
Dale Trotter, sen of Mr. and Mrs. Richard Trotter of Walnut Springs, Texas.
Amy be 1981 grsdnaterfDuhlhi High Sehooimdis currently attending Tarictou
8tate University. She is also aa employee of tbe Dublin National Bank. Victor
is a 1961 graduate of Walnut Springs High 8cbeol. He attended Tarieton State
University for three years aad is currently attending the University of Texas
at Arlington where he is majoring in Mechanical Engineering. The wedding
is planned for Jane 11 at 7:11 p.m. at the First Baptist Church in Dublin. All
friends and relatives are invited to attend.
8 servings.
Dairy
Queen
....
Country Basket
$240 '1.H
803 N. Patrick
Dublin, Tx.
Wad., Tlwrs., W.
ONLY
■ ■
445-3610
prise birthday party at Perry Hall Canter presented Hudson with a
recently. silver western belt buckle enlayed
The party was boated by area ao- with a tiger eye atone in honor of hie
tivlty directors from Dublin, Stephen- birthday.
Think bad: to all those years you
spent tolling your children they must
eat a go xl breakfast. Just because you
children now have children of their
own, it doesn’t mean that the
“breakfast rule” is any different -
even for senior citizens. Older aHyifo
need a nutritious breakfast too.
Try to make a special effort to eat
a breakfast that iiKiudes about one-
fourth of the day’s needed nutrients.
wm i
.'Mil
FMQvtF CHANNEL
|*5KWTK/TWMMECMMe.NC «M MApMnnvM
I good time.
Or. Chgrits F. Crabtree
announces
__ NEW HOURS
FOR YOUR CONVENIENCE
Monday 9:00 am -4:30 pm
Tues., Wed. 8:30 am - 4:30 pm
Thursday 9:00 am • 6:30 pm
Friday 8:30 am - 4:30 pm
Welcome
Appointments available
for new patients
Financing Available
We accept assignment of your
insurance Benefits
Visa/MasterCard
305 N. Patricjt,^
Dublin
Serve a variety of fruits, fruit juice or
tomato juice. If you get enough meat
and meat alt^-natives at other meals,
then breakfast cereal with milk is a
good choice. But use a variety of hot
and dry cereals ao you won’t get bored
with the same breakfast menu each
day.
When you do cook meat for
breakfast, remember that bacon and
sausage cooked rather dry are lower
in fat. And of course, eggs, toast, muf-
fins or hot cakes are good accom-
paniments for breakfast meats.
. . '-y .
Make your breakfast a nutrititous
one, for greater vitability throughout
the day.
Jimmy Hoggs
Paint & Body Shop
Frames Straightened
Glass Installed
Free estimates
817-785-2870
Hwy. 219,2 mi. W. of Carteton
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The Dublin Progress (Dublin, Tex.), Vol. 97, No. 48, Ed. 1 Wednesday, April 24, 1985, newspaper, April 24, 1985; Dublin, Texas. (https://texashistory.unt.edu/ark:/67531/metapth778853/m1/6/: accessed May 2, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Dublin Public Library.