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Cape Gazette
Lewes, Delaware
Jim's Towing Service
May 30, 1997     Cape Gazette
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May 30, 1997

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Strawberries Continued from page 52 completely cover berries. Refrig- erate leftovers. Strawberry Coconut Nests 1 1/2 cup sliced fresh straw- berries 1 Tbsp. sugar 1 (8 oz.) package cream cheese, softened 1/2 cup sugar 2 tsp. milk 1 tsp. vanilla extract 6 (3 inch) commercial short- cake cups 1/2 cup flaked coconut, toast- ed Combine strawberries, and 1 Tbsp. sugar, stir gently. Set aside. Combine cream cheese, 1/2 cup sugar, milk and vanilla; beat at medium speed with an electric mixer until smooth. Spread over- top and sides of shortcake cups; sprinkle with coconut. Place on individual serving dishes; spoon 1/4 cup strawberries into each, serve immediately. Strawberry Banana Freeze 1 10-ounce package frozen strawberries, partially thawed. 1/4 cup lemon juice 1 fully ripe banana, quar- tered. 2/3 cup water I cup whipping cream Break up frozen strawberries in- to blender container. Add lemon juice. Blend till smooth. Add ba- nana and sugar; blend. Pour into mixing bowl. Whip cream; fold into fruit. Freeze in refrigerator trays overnight, or until firm. Makes five or six servings. Strawberry-Chocolate Truffle Pie 1 (6 oz.) package semisweet chocolate morsels 1 (8 oz.) package cream cheese, cubed 2 Tbsp. butter or margarine. 1/4 cup sifted powdered sug- ar. 3 Tbsp. orange juice I baked 9-inch pastry shell. 3 to 4 cups fresh strawberries, hulled 1/4 cup red currant jelly, melted 1/2 cup whipping cream 2 Tbsp. powdered sugar 1/2 tsp. grated orange rind Orange rind strips (optional) Fresh mint leaves (optional) Combine chocolate morsels, cream cheese, and butter in top of a double broiler; place over boil- ing water. Cook, stirring constant- ly, until melted. Remove from heat, and stir in 1/4 cur powdered sugar and orange juice. Spread mixture evenly in pastry shell. Cool. Place strawberries, stem side down, over chocolate mix- ture; brush with jelly. Refrigerate 2 to 3 hours. Combine whipping cream and 2 tablespoons powdered sugar in a small mixing bowl; beat until soft peaks form. Fold in grated orange rind. If desired, garnish pie with orange-rind strips and mint leaves. Top each serving with a dollop of whipped cream. Strawberry -Rhubarb Cobbler 2 cups cubed rhubarb (1 pound) 2 cups halved strawberries 1 cup sugar 1 1/2 Tbsp. quick-cooking tapioca 118 tsp. salt 2 Tbsp. butter or margarine Pastry for one (8 inch) pie Combine first five ingredients in a medium bowl; toss gently. Spoon into a lightly greased 8- inch square baking dish. Dot with butter. Roll dough into I/8 inch thickness on a lightly floured sur- face; cut into I/2 inch wide strips with knife or pastry wheel. Arrange in a lattice design over rhubarb mixture. Bake at 375 de- grees for 40 to 45 minutes or until pastry is golden brown. Strawberry Crunch Cake 2 cups sifted all-purpose flour 4 tsp. baking powder 1/3 cup sugar 314 tsp. salt 1/3 cup shortening 2/3 cup milk I slightly beaten egg 2 cups sliced, hulled, fresh strawberries 112 cup sugar 1/4 cup butter or margarine, softened. 114 cup sugar 113 cup all-purpose flour Sift together flour, baking pow- der, the 1/3 cup sugar and salt; cut in shortening. Combine milk and egg; stir into flour mixture. Blend well. Spread in greased 11 x 7 x 1 1/2 inch pan. Spoon strawberries over batter; sprinkle with the 1/2 cup sugar. Mix butter, the 1/4 cup sugar and the 1/3 cup flour; crumble over berries. Bake at 425 degrees for 35 to 40 minutes. Serve warm with ice-cream if desired. Berried Treasure 2 (3-oz.) packages cream cheese, softened. 1 (8 oz.) carton commercial sour cream 1/3 cup firmly packed light brown sugar I quart fresh strawberries, halved and chilled 1/4 cup firmly packed light brown sugar Combine first three ingredients in a small mixing bowl; beat at medium speed with an electric mixer until smooth. Chill 1 to 2 hours. Spoon strawberries into 8 individual compotes or dessert dishes. Top with cream cheese mixture; sprinkle each with 1 1/2 tsp. brown sugar. Strawberry Angel Pie 1 (3 oz.) package wild straw- berry-flavored gelatin 1 cup boiling water 1/2 cup cold water 1 (8 oz.) container frozen whipped topping, thawed. 1 cup fresh sliced strawberries 1 (9 inch) graham cracker crust Additional sliced strawberries Dissolve gelatin in boiling wa- ter; add cold water, stirring well. Chill until the consistency of un- beaten egg white. Fold in whipped topping and 1 cup strawberries. Spoon into graham cracker crust. Chill at least four hours. Arrange hdditioaal slices bn top. II i BUFFETaHALean " Tasty snelesMs 1 U.S.D.A. CHOICE 69. 8 53 i p- b Now OPEN SUNDAYS 10 A.M. 2 AUTHENTIC HOMEMADE BRATWURST2 28 I c.oc00 !6, RT. 24, LEWES I CENTER, I