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By Judl Nyren
' Chunky Mulberry Eyrap
4 cups ripe mulberries
Those dreaded weeds. Gardners and ?, cup3 f ur .r ney
homeowners pull, spray and curse the rrA CUP lef?n J" cf or fhubarb juic
wUd plants intrudgers to no avail. But ( To make rhubarb juice, simmer V cup
with a little imagination, those evil f 0 Stoor
weeds can become culinaiy delights. L1 'fj lem?V8 from heat' Co1'
The Encounter Center Museum sup- 8t?fci.U
are a few of the tamer recipes.
Place mulberries into a heavy sauce-
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?ine arts...
Cntiasied firom Pag 7
"Self-Portraits and Self-Possessions: Prints and
Photographs by Jannell Carlson and Julie Beeson"
will open Thursday at the Eleventh Street Gallery.
- Carlson, a recent winner of the Haymarket Gallery
Student Award, will graduate soon from UNL. Her
work features still lifes, artifacts, self-portraits,
people and birds. Beeson, a graduate student at
UNL, focuses on self-portraiture.
Besides these three gallerys, there are many other
places to go to enjoy art in Lincoln. The National
Bank of Commerce, 13th and 0 streets, is featuring a
series of abstract illusionist paintings by Dave
Michael of Lincoln. Michael is also showing photo
realist paintings at Ted & Wallas, 312 N. 12th St.
Mark Four, 1030 Q St. is now showing photo
graphs by Gary Buehler. Landscapes by Ben Darling
are on -display at First Plymouth Congregational
Church, 20th and D streets. The Governor's Mansion,
1425 II St., is showing paintings by Linda Benton.
Other art displays in Lincoln Avenue Art Gallery,
East Park Plaza; The Christlieb Collection of Western
Art, 2nd floor east, UNL Love Library, the Federal
Building, 15th and 0 streets; First Federal Lincoln,
13th and N streets; First Impressions Ben Simon's
Gateway; The Gathering Place, 1448 E St.; Kuhl's
Restaurant, 1038 0 St.; Miller & Paine Tea Room,
13th and O streets; the State Office Building, 301
Centennial Mall South; the Unitarian Church, 6300
A St.; Uni Place Art CenterVVesleyan Lab Gallery,
4822 Cleveland St.; and YWCA, 1432 N St.
-JV M' Mil
pan and crush them with a potato
masher (or pop bottle). Add sugar,
juice and salt. Place over medium heat
and cook for bout five to seven "min
utes, stirring constantly so that the
mixture does not burn. Remove from
heat, allow to cool and store in refrigerator.
Mulberry-Zszcchii&i Pie
2 cups mulberries
3 cups grated zucchini
Vi cup rhubarb juice (To make rhu
barb juice, simmer XA cup cut-up rhu
barb stalk and 1 cup water for 5 min
utes. Remove from heat, cool, strain off
juice.)
1 cup sugar
3 tablespoons cornstarch
1 tablespoon butter
dash of cinnamon and nutmeg
Pastry dough for a two crust, 9-inch
pie
Roll out pie dough, place"bottomu
crust in pie pan. Do not bake. In a bowl
stir mulberries, zucchini and rhubarb
juice together until mixed. Sift flour,
sugar and spices together. Then sift
flour mixture over mulberries and zuc
chini and mix. Pour mixture into the
pastry-lined pan. Cut butter into four
pieces, scatter over surface. Cover with
top crust, seal edges. Make slashes in
the top crust to release air during bak
ing. Lightly sprinkle top with sugar
and spices. Bake at 425 degrees for 10
minutes, reduce heat to 375 degrees
and bake about 25 minutes more. Re
move from oven and cool. Makes one
8-inch pie.
Chokecherry Jelly
3 cups chokecherryjuice (recipe fol
lows) 1 package powdered pectin (Sure
Jell brand is recommended)
4Vt cups sugar
Place six one-cup jelly jars in a sink.
Fill them with boiling water. Place six
canning lids into a pan of water on the
stove and heat the water to boiling.
Measure the sugar and set it aside.
Stir juice and pectin together in a
large, heavy saucepan. Place over high
heat and bring to boil. Add the sugar
all at once and stir until sugar has dis
solved. When the juice and sugar mix
ture have again reached a rolling boil,
begin timing and allow it to boil for one
minute, stirring constantly. Remove
from heat.
Quickly empty hot water from jars
and fill each with hot jelly. With a
metal spoon carefully skim the foam
from the surface of each jar. Remove
lids from hot water and set them into
place on jars. Add rings and tighten.
When thoroughly cooled, the rings may
be removed and reused, but do not
reuse lids. Makes about 5 cups.
To prepare juice:
8 cups chokecherries
3 cups water
Place chokecherries and water into
large, heavy saucepan over medium
heat. Bring to boiling. Reduce heat,
cover with lid and let simmer for 30
minutes. Remove from heat and cool.
Strain through a jelly bag. Makes about
3 cups of juice.
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