Newspaper Page Text
Page 16
— Griffin Daily News Wednesday, August 30, 1972
Almost
too
pretty
to eat
By AILEEN CLAIRE
NEA Food Editor
A striking addition to any
one’s kitchen tricks is a good
meringue recipe. An Almond
Meringue Ring with Straw
berries makes a handsome
dessert, one that is almost
too pretty to eat. Since fresh
or frozen strawberries may
be used, this special treat
graces the table in all sea
sons.
ALMOND MERINGUE
RING WITH
STRAWBERRIES
1 cup sliced natural
almonds
4 egg whites, at room
temperature
Mt teaspoon vinegar or
cream of tartar
I'4 cups sugar
1 pint strawberries,
hulled, halved or
1 package (10 oz.)
frozen strawberries,
thawed
Sugar (for fresh
strawberries)
Spread almonds in shal-
Rosh Hashanah, time of Tradition
By AILEEN CLAIRE
NEA Food Editor
Rosh Hashanah, the Jewish
New Year (Sept. 9-10), dif
fers from the calendar New
Year in that it is not a time
of whoopee, of abandoned
revelry that signals the
year’s last fling. Rosh Ha
shanah is “a time to take
stock of ourselves,” accord
ing to a St. Louis, Mo., rab
bi, “and try to right the
wrongs we have committed.”
Gathering of the family and
close friends is important
and food is an essential part
of the ritual of “thanking
God for letting us live and
reach this season.” Tradi
tional foods include the chal
lah, apples dipped in honey
for a sweet new year, her-
Fresh fruits for low fat desserts
Copley News Service
Emphasis on fruit and fruit
made desserts in today’s
column does not mean that
richer desserts must be en
tirely forsaken. It merely
means that the low-cholesterol
dieter should take advantage of
the great abundance of fresh
fruits, when in season, and cut
down on those desserts whose
ingredients are high in egg
yolks and saturated fats.
With so many delicious fruits
to choose from, you really
shouldn't have any trouble at
all topping off every meal with
a virtually unlimited variety of
desserts. Here are just a few
examples:
CANTALOUPE FRUIT CUP
(two servings)
Cut cantaloupe in half. Re
move seeds. Fill centers with *4
cup orange sections and cup
berries. Sprinkle lightly with 1
teaspoon lemon juice and 1
tablespoon sugar, if desired.
Chill throughly.
CALIFORNIA AMBROSIA
(six servings)
Peel and slice six oranges.
Arrange slices in serving dish;
sprinkle with 4 cup powdered
sugar, and 4 cup chopped wal
nuts. Do not use coconut which
is high in saturated fat,
PEACHES JUBILEE
(six servings)
Select three large fresh free
stone peaches. Dip for 30 sec
onds in boiling water to blanch
... Cut in half, discard pit and
slip the skins carefully. Put 4
cup sugar in one cup water.
Boil to make a light syrup, or
use canned peach-halves for
this delectable dessert. Drain
syrup from one 24 size canned
peach halves. lightly thicken
syrup with 1 tablespoon corn
starch. Blend and boil until
clear, stirring to prevent lump
ing. Add peach halves and
poach until thoroughly heated.
Arrange peach halves in chaf
ing dish or on platter, cut side
up. Cover with syrup; and add 1
jigger heated brandy; light,
and serve flaming.
BLACKBERRY VELVA
(six servings)
This recipe, adapted from a
U.S. Department of Agri
culture bulletin, may be frozen
in a crank or electric freezer,
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Almond meringue ring topped with strawberries is handsome dessert.
low pan and toast in 350-
degree oven for 8 minutes or
until light brown. Cool oven
to 275 degrees. Place pan of
toasted almonds in refriger
ator to cool them quickly.
Beat egg whites with vine
gar until foamy. Gradually
sprinkle in sugar, beating
all the time, until very stiff
peaks form. (This will take
about 15 minutes.) F’old in
ring for fruitfulness, sweet
carrots resembling small
gold coins as a hope of pros
perity in the coming year
and honey cake.
For Rosh Hashanah here
are Honey Cake, Carrot
Tzimmes and Herring Salad
recipes from the cookbook,
“From Generation to Gener
ation,” kitchen-tested Ko
sher recipes compiled by
The Woman’s Touch, B’nai
Amoona Sisterhood, St.
Louis, Mo.
HONEY CAKE
6 egg yolks
1 cup sugar
1 cup oil
1 cup honey
3 cups flour
1 teaspoon baking powder
I teaspoon baking soda
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MEAL-IN-ONE SANDWICH—Heroes in the round is a meal-in-one sandwich with layers of
thuringer, chicken roll, Swiss cheese, cucumbers, pimiento and crunchy kraut
or packed at once into a mois
ture-vapor-resistant container,
sealed and placed in the home
freezer.
1 quart blackberries
l 2 cup (or more)
sugar
l « cup cold water
1 tablespoon lemon
juice
2 teaspoons plain
gelatin
Sort, wash and drain black
berries. Press through sieve to
make Iti cups puree. Add
sugar and lemon juice to puree
and stir thoroughly. Soften gel
atin in cold water five minutes,
all but 2 t a b 1 e s p o o n s al
monds. Shape this meringue
into an 8-i nc h ring or
greased and floured cookie
sheet. Pile meringue up
high. Sprinkle reserved al
monds on outside of me
ringue. Bake at 275 degrees
for about 1 hour or until me
ringue is lightly browned,
slightly cracked and a pick
inserted into center comes
'/z teaspoon ginger
'/z teaspoon cinnamon
'/z cup cold coffee
6 egg whites
Beat egg yolks well. Add
sugar, oil and honey. Alter
nate dry ingredients with
coffee and mix thoroughly.
Beat egg whites until stiff
and then fold into batter.
Put in an ungreased tube
pan and bake at 350 degrees
for one hour.
CARROT TZIMMES
1 cup grated raw carrots
1 cup grated raw sweet
potatoes
1 cup grated raw apples
3 4 cup brown sugar
% cup corn flake crumbs
*/z cup oil
1 teaspoon nutmeg
then soften over hot water. Add
to fruit, being sure that puree is
around room temperature
when added. If puree is too
cold, the gelatin will congeal
before it has a chance to bind
the fruit. Stir to completely
blend. Pour into ice cream
freezer tray; or prepare for
quick-freezing. Serve soft
frozen over fruit salads or fruit
cups; or reduce freezer tem
perature to normal when mix
ture is soft-frozen and let
'ripen' for at least an hour.
Any fresh or water-pack fruit
may be used. Allow about IVi
cups fruit, such as fresh
peaches or apricots, for the
puree.
out dry. Let ring cool in oven
with door open. Wrap
loosely in wax paper until
ready to use. (It will keep
overnight.) Sprinkle fresh
strawberries with a little
sugar to bring out the juice;
chill a few hours or over
night. Spoon strawberries
over ring when ready to
serve. Makes 6 to 8 servings.
(NEWSPAPER ENTERPRISE ASSN.)
'/z teaspoon salt
1 teaspoon cinnamon
’4 cup wine or orange juice
Combine all ingredients
and bake in ungreased mold
or casserole for one hour at
350 degrees.
HERRING SALAD
1 large jar herring snacks
1 bunch scallion greens
(not bulbs) diced
1 grated carrot
l*/z tablespoons sugar
l‘/z teaspoons mustard seed
1 cup sour cream
Cut herring into very small
pieces. Add onion greens and
carrot. Add sugar, mustard
seed and sour cream. Marin
ate overnight and serve cold.
(NEWSPAPER ENTERPRISE ASSN.)
HE WAS IMPATIENT
SEATTLE, Wash. (UPI)—
Drive-in restaurant employe
Allan Rodan, 17, asked a
customer to repeat his order.
The customer, apparently
impatient, pulled a revolver
and said, “Get me a cheesebur
ger.”
Rodan told police he quickly
gave the man a sandwich and
the customer paid the bill and
left.
BILLIE BURKE
Actress Billie Burke died on
May 14, 1970, at age 84.
lightning low
< üßh DISCOUHT
Wi! Ml prices
PLUS TOP VALUE STAMPS
y iIISCOUWTy this WE£K
W m MAIL.ANOTHER
VALUE PACKED CIRCULAR FROM
YOUR KROGER DISCOUNT
A FOOD STORE.
A J DIDN’T GET YOURS?
k ItßiA j J > WE A COPY AT THE
STORE FOR
Keg. 6-85 c
RED RIPE ,
WATERMELONS 89 c COCA-COLA IF
Grown Country Oven
TOMATOES 3-4“ POTATO CHIPS
RED RIPE