New Braunfels Herald Zeitung (Newspaper) - July 13, 1983, New Braunfels, Texas
Fruits mix for great desserts
Pizza for dessert sounds strange. But when the “pizza" is a combination of sugar cookies, frozen whipped topping with real cream and ever-so-fresh summer fruits the result is scrumptious.
Cut in handy wedges, the pizza makes a great and easy-to-serve treat for patio entertaining and for teen get-togethers.
To bake it easy, you make the crust with sliced refrigerator (packaged) sugar cookie dough, then add a refreshingly light layer of frozen whipped topping folded into sour cream. Over the whipped topping mixture arrange an assortment of juicy sweet sliced summer fruits such as peaches, nectarines, strawberries and blueberries for garnish.
Cool and tantalizing fruits and frozen whipped topping team again in rainbow bright layered tropical salad.
1 17-oz. pkg. slice and bake refrigerated sugar cookies
2 cups thawed whipped topping with real cream
1 cup sour cream Assorted fresh fruit, sliced
Cut cookie dough into 4-inch slices. Arrange dough slices, slightly overlapping, on foil-lined 14-mch pizza pan or 15 by IO by I-inch jelly roll pan; press edges to seal. Bake at 375 degrees for IO to 12 minutes or until golden brown. Cool; remove from foil onto serving plate.
Fold whipped topping into sour cream; spread over crust Arrange fruit on whipped topping mixture; chill Cut into wedges.
LAYERED TROPICAL FRUIT SALAD
3 cups watermelon chunks
2 cups honeydew balls
I container <3 cups) whipped topping with real cream, thawed
4 cup chopped pecans
I medium papaya, peeled, cut into chunks I kiwi, peeled, sliced Layer watermelon, honeydew, 2 cups whipped topping and 4 cup nuts in 14-quart serving bowl. Top with papaya, kiwi. remaining whipped topping and nubs.
Makes 8 serving.
Variations: Substitute cantaloupe chunks for papaya Substitute macadamia nuts for pecans
Wednesday, July 13 1983
Duck salad makes best of tasty bird
LUNCHEON FOR TWO
White Wine Spritzer Duck Salad — Croissants Coffee Granita DUCK SAI JtD
A day or two before you plan to serve this salad, quarter a 5-pound duck and roast it on a rack in a shallow pan in a 350-degree oven until the flesh is tender and the skin is crisp — 2 hours Serve the breast portions for dinner and the leg portions as follows
2 quarters < leg portion i cold roast duck I cup seedless green grapes, halved 4 cup thin sweet red pepper strips French dressing Romaine lettuce
Remove skin and fat from duck; cut meat into fairly thin strips — you should have about 14 cups.
In a bowl, toss together duck, grapes, peppers and French dressing * olive oil. white wine vinegar, Dijon mustard, salt and pepper in the proportions you prefer i Cover and chill
Shred romaine and toss with salad, adding more dressing if needed; or serve the salad on romaine leaves Makes 2 servings
CECILY BROWNSTONE AP food editor
Cheese spread party perfect
Coarsely chopped walnuts, if on hand, make a great addition to this recipe 8 oz cheddar cheese grated medium-fine 4 cup pimiento-stuffed green olives, chopped medium-fine
4 cup cocktail onions, chopped medium fine I-3rd cup mayonnaise I tbsp bottled white horseradish
In a medium bowl, mix together cheese olives, onions, mayonnaise and horseradish
Garnish, if you like. with extra cocktail onions Makes about 14 tups
A fruit topped pizza makes a delicious dessert for patio entertainingBlueberries a favorite for taste, ease of preparationBy TOM HOGE AP wina and food writer
This is the season for a host of garden goodies, including that succulent globule we know as the blueberry.
We discovered the blueberry through the American Indian and soon found that it thrived in almost any climate. In the wild state they are found from the northern tip of Alaska down to Florida, and have even been spotted above the Arctic Circle.
In other lands, they are called bilberry and
whortleberry. The old English name for them, hurtleberry, gave rise to some confusion — in parts of America this was translated to huckleberry. There is such a fruit but it is different from the blueberry, even though they lookalike.
For one thing, the blueberry is filled with dozens of tiny seeds, but they are so soft they are hardly noticeable when eaten The huckleberry has IO large, hard seeds which do not give, even when baked in a pie Bite down on one of these and you may have a toothache.
The first white man to discover the
blueberry was Samuel de Champlain, the French explorer who saw some Indians beating dried berries into a powder near l^ike Huron They added the powder to parched grain meal
For centuries, blueberries have been used for medicinal purposes, inspiring one Scottish writer to claim that “fluxes are cured now and then by taking a spoon of the spint of blueberries" — whatever that is.
Russian women in the days of the czars made a preparation of blueberries called chermke and claimed it cured stomachache.
Americans Uke blueberries, not only for their flavor, but for the fact that they are so easy to prepare.
About 150 million pounds of this berry are consumed by Americans every year About a third are consumed fresh and the rest in pancakes, muffins, jams, preserves, ice cream and sherbet For a refreshing dessert. try this recipe for blueberry sherbet 2 cups cultivated blueberries, rinsed and drained I cup water
I cup granulated sugar
I envelope unflavored gelatin 4 cup lemon juice I cup heavy cream, whipped I tsp Angostura aromatic bitters In saucepan, combine blueberries, water and sugar. Bring to boil. lower heat and simmer IO minutes Soak gelatin in lemon juice for 5 minutes, then stir into hot blueberry mixture until gelatin is dissolved Cool, then freeze until mixture is mushy Beat with electric mixer until smooth and fluffy Fold in whipped cream and bitters Freeze about 6 hours, until firm Yields 6 to 8 servings
Chicken with peaches unusual
By CECILY BROWNSTONE AP food editor
lf you are interested in trying an unusual combination of flavors, this recipe for Chicken with Fresh Peaches may attract you. The chicken is marinated in an onenlal-style sauce, then sprinkled with four different spices and baked. Fresh peaches and water chestnuts go into the pan shortly before the chicken is ready Rice complements the dish
CHICKEN WITH FRESH PEACHES 4 cup soy sauce
4 cup water
4 cup chopped * medium-fine»onion 14 tsps finely chopped fresh ginger
1 large clove garlic, finely chopped 34-lb fry mg chicken, cut up
4 tsp anise seed, crushed 4 tsp ground allspice 4 tsp ground cinnamon 4 tsp ground cloves
2 large fresh peaches, quartered 8-07 can water chestnuts, drained sliced
In a 3-quart rectangular baking dish
(134 by 84 by 14 inchesi stir together soy sauce, water, onion, ginger and garlic; add chicken in a single layer; marinate 2 or 3 hours, turning several times
Turn chicken skin side up stir together anise, allspice cinnamon and cloves; sprinkle over chicken
Bake in a preheated 350-degree oven 50 minutes, basting several times; add peaches and water chestnuts; bake until chicken is tender and peaches are healed through — IO minutes longer Serve with nee Makes 4 servings
Vanilla fudge, brunch cake special any time
Chicken marinated in an Oriental sauce is complemented by rice
By CECILY BROWNSTONE AP food sditof
VANILLA FUDGE A reader asked us for this.
3 cups sugar
4 cup milk
4 cup heavy cream 4 cup light com syrup 2 tbsps butter 2 tsps vanilla
4 cup coarsely chopped nuts Butter an 8 by 8 by 2-rnch pan In a heavy 3-quart saucepan stir together sugar, milk, cream, com syrup and butter Stirring constantly, cook over mediuim heat until mixture boils
Stirring occasionally, cook until temperature reaches 238 degrees on a candy thermometer or until a small amount of mixture dropped into a large bowl of very cold water forms a soft ball that flattens on removal from water Remove from heat. Do not stir Cool to lukewarm (HOdegreesi.
Add vanilla; beat until fudge begins to
thicken and lose its gloss Stir in nuts Quickly pour into prepared pan Cool. cut into squares Makes 14 pounds
It s made without egg yolks and flavored with orange.
24 cups sifted cake flour
3 tsp* baking powder
4 tsp salt
4 cup butter 14 cups sugar
Grated rind of 2 medium oranges <2 heaping tbsps )
I cup orange juice 4 large egg whites On wax paper sift together flour, baking powder and salt Cream butter, sugar and orange rind Add flour mixture in 4 additions, alternately with the orange juice, beating only until smooth each time
Beat egg whites until they hold stiff straight peaks, fold into mixture Turn into a greased and floured 8-inch angelcake pan
Bake in a preheated 350-degree oven
until a cake tester inserted conies out clean — I hour Cool on a wire rack for IO minutes With a small metal spatula, loosen edges and around tube Turn out on wire rack to cool, but serve while still warm