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About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (June 15, 1961)
BERRIES COME INTO THEIR OWN F Liven though poets have sung the praises of berries for centuries, it’s only recently that berries have come into their own. Strawberries will always continue to star in the good old fashioned shortcake but today we find them meandering all the way from crowning a Bread Crumb Omelet to pro viding elegant desserts. We find summertime activity gay and alive as a Strawberry Mold tempts the ap petite . . . berries creep into more and more cakes ... are rolled as you would a jelly roll in a Strawberry Cream Roll . . . and give substance to Chiffon Pies while they also co-star with ice cream in many delicious desserts. Other berries have a way of following suit — blueberries wend their way into a Miracle Pie, raspberries creep into the most adorable tarts, and as the season rolls along we often replace strawberries in our fa vorite recipes with raspberries, blueberries, and blackberries. And now that frozen berries (and many fresh berries) are available throughout most of the year, we can change our berries in our desserts to meet our moods at any time. FROZEN STRAWBERRY CHEESE PIE 1 package (8 ounces) 2 cups fresh sliced straw cream cheese berries or 1 package (1 1 cup sour cream pound) quick-frozen 1 baked 9-inch graham sliced strawberries, cracker pie crust thawed Soften cream cheese and combine with sour cream. Beat until creamy. Fold in strawberries well. Spoon mix ture into pie crust. Place in freezer for 4 to 5 hours or until firm. Makes 8 to 10 servings. 1 "HIV ■ 4*>, - 1 - MIRACLE BLUEBERRY PIE 1 cup fresh blueberries or % teaspoon salt 1 package (12 ounces) 2 teaspoons lemon juice quick-frozen blue- 1 tablespoon butter berries, slightly thawed 1 baked 8-inch pie shell, lii cups water cooled 1 package vanilla pudding and pie filling mix Place slightly thawed blueberries and % cup of the water in a saucepan. Bring to a boil. Meanwhile, com bine pudding mix,, salt, lemon juice, and remaining X cup water. Stir to form a smooth paste. Add to boiling fruit, stirring to blend. Then cook and stir until mixture comes to a full boil. Remove from heat and add butter. Cool 5 minutes. Pour into pie shell. Let stand about 3 hours, or until firm. Serve with sweetened whipped cream, if desired. RASPBERRY TARTS 1 package strawberry chiffon pie filling mix H cup boiling water % cup chilled raspberry juice fl cup sugar 1 package (10 ounces) quick-frozen raspberries, thawed and drained 6 baked 4-inch tart shells Place contents of package in a large deep mixing bowl. Add boiling water and mix thoroughly. Add raspberry juice. Beat vigorously with a rotary beater or at highest speed of electric mixer until mixture is very foamy — takes about 1 minute. Fold in sugar and beat until filling stands in peaks — takes 1 to 3 minutes. Then fold in drained raspberries and pour into tart shells. Chill until set, about 3 hours. Garnish with whipped cream, rasp berries and mint, if desired.
