Banner Graphic, Volume 14, Number 190, Greencastle, Putnam County, 17 April 1984 — Page 19

A spectacular Strawberry Pie and Frozen Pudding Treats are two desserts suggested by Kraft Kitchens featuring this year's crop of strawberries. Pudding Treats -- made with berries, banana, vanilla instant pudding and pie filling mix and La Creme whipped topping -- are frozen in small paper cups. The pie -- made with a frozen pie shell -- features layers of strawberries topped with a cloud of whipped topping with real cream.

Fresh strawberries are ideal for pie and pudding treats Special to the Banner-Graphic GLENVIEW, 111.-It’s fabulous fresh strawberry time! Red, ripe and luscious, America’s favorite fruit is back in abundance ... to enjoy in countless ways. For the easiest treat of all, suggest food experts in the Kraft Kitchens, serve the juicy berries sliced, topped with a dollop of whipped topping with real cream. Or make a quick shortcake with fresh baked refrigerated biscuits. Tuck strawberries - nestled in whipped topping - between warm biscuit halves, then heap another layer of berries and whipped topping atop each serving. FAST AND FUN are Frozen Pudding Treats...dessert on a stick made with fresh berries, banana, whipped topping and vanilla instant pudding and pie filling mix. The treats - frozen in small paper cups - are great for a children’s birthday party and make a marvelously whimsical dinner party dessert too. When the occasion calls for something more traditional, Kraft Kitchens experts suggest spectacular Strawberry Pie. It’s a classic and showy pie made easily with a baked nine-inch crust filled with layers of strawberries topped with a sweetened glaze and decorated with a cloud of La Creme whipped topping. Plump juicy strawberries - in season from mid-April through the early months of summer - also make a wonderful low calorie dessert. One cup fresh strawberries has only 55 calories. You can add one tablespoon La Creme topping - with all the flavor of real cream - for only 12 calories more. FROZEN PUDDING TREATS 13-3/4-oz. pkg. vanilla instant pudding and pie filling mix 18-oz. container (3 cups) La Creme whipped topping with real cream, thawed 1 pt. strawberries, mashed 1 cup mashed banana Prepare mix as directed on package for pie filling, except using 1 cup milk; fold in whipped topping and fruit. Spoon into fifteen 5-oz. paper drinking cups; insert wooden sticks. Freeze until firm. Remove from freezer; peel off cups. Yield: 15 servings Variation: Substitute 4-1/8-oz. pkg. chocolate instant pudding and pie filling mix for vanilla pudding mix. STRAWBERRY PIE 2 pts. strawberries 3 tablespoons cornstarch 1 cupsugar Pastry for 1-crust 9-inch pie, baked 2 cups thawed La Creme whipped topping with real cream Mash 1 pt. strawberries. Combine cornstarch and sugar in saucepan; gradually add mashed strawberries. Cook stirring constantly, until mixture is thickened. Cool. Place remaining strawberries in crust; cover with strawberry mixtime. Chill until set. Top with whipped topping. Yield: 6 toB servings.

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Grand Marnier sauce compliments shortcake

Easter ham may be cured or fresh

By CRAIG CLAIBORNE c. 1984 N.Y. Times NEW YORK - At this time of year, I am always distracted by the question of how ham came to be the principal food of the Easter feast. It has nothing to do with the weather, with religion or with the Anglo-Saxon mythology from which Easter has survived. Easter was, in the beginning, a spring festival, named after the dawn goddess Eostre, a time to celebrate the rebirth of nature. I have never been able to determine at what point, in what era, Easter and a baked ham were first associated. But the custom remains, and it is a good one. To the best of my knowledge, the custom is strictly an American one. There is nothing in the books to declare that the Easter ham must be of the cured variety or of the fresh, and if you want to have an Easter meal with a difference, you might consider serving a fresh ham. Except for the ham, the focal point of the Easter feast, the rest of the menu for the day should simply be as seasonal, as springlike, as possible. As a first course, we recommend asparagus, cooked briefly and served warm with a shallot vinaigrette. As a starch, an accompaniment to the ham, we recommend a puree of sweet potatoes flavored with ginger preserves and chopped or broken walnuts. We offer here two versions of baked fresh ham. One is for the whole ham with bone in; the other is for boneless fresh ham, which seems to be more and more available in American supermarkets and grocery stores. As an appropriate dessert for an Easter or spring menu, we recommend a strawberry shortcake made with a cream-cheese pastry. It is destined to be served with one of our favorite

Brisket recipe wins 'B4 Beef Cook-off

INDIAN APOLIS-Connie Hight of Columbus is the winner of the 1984 Beef Cook-Off sponsored by the Indiana Cattlewomen and the Indiana Beef Cattle Association. Mrs. Hight, winner of the state contest April 7 at Decatur Centra! High School in Indianapolis, will represent Indiana in the National Beef CookOff Sept. 9-11 at Albuquerque, N.M. HER WINNING entry of Marinade Beef Brisket was selected from a field of 15 entries in the annual contest. This year’s competition featured three regional contests in March at Columbia City, Plainfield and Columbus. The top five winning recipes from each region were selected for the state final. Also placing at the state level were: Chris Long, North Vernon, second; Norma Mehringer, Martinsville, third; Tandra Robinson, Valparaiso, fourth, and Mary Strouse, Columbia City, fifth. The Beef Cook-Off encourages the use of less expensive beef cuts such as round, chuck or ground beef. Recipes are judged according to taste,

dessert sauces, one flavored with Grand Marnier. Baked fresh ham with bone in 1 fresh ham with bone in, about 14 pounds Salt to taste, if desired Freshly ground pepper to taste 1 tablespoon dried rosemary 2 cloves garlic, finely minced 2 tablespoons corn, peanut or vegetable oil 2 onions, x k pound, peeled and left whole 2 cups chicken broth. 1. Preheat oven to 400 degrees. 2. Using a sharp knife held parallel to the bone, score the fat from one side to the other. Continue scoring at one-inch intervals from bottom to top of the fat layer. Sprinkle the ham on all sides with salt and pepper. 3. Chop the rosemary as finely as possible and blend with the garlic. If you have a spice mill, grind the two together. In any event, rub the ham all over with the mixture. 4. Brush the ham on all sides with oil. Arrange the ham fat side up in a large roasting pan. Place in the oven and bake one hour. Reduce the oven heat to 350 degrees and place the onions in the pan. Continue baking one and one-half hours, basting often with the pan drippings. As the ham bakes, rotate the pan in the oven so that the ham bakes evenly. 5. After two and one-half hours (total baking time), pour off the fat from the pan and return the ham to the oven. Continue baking, basting and rotating the pan occasionally, about 30 minutes. 6. Pour off all the fat from the pan. You will facilitate carving if you pull out the very thin bone from the short end of the ham. If the ham is done, it should come out easily. Add the chicken broth to the pan and

ease of preparation and practicality, originality and appearance. Dorothy Edwards, rural Greencastle, is state chairperson for the Beef CookOff. COPIES OF the winning

MARINADE BEEF BRISKET 1 beef brisket (the wedge works very well) 1 large bottle Italian dressing Salt & pepper to taste. Marinate the brisket for 14-16 hours or longer, turning at intervals. Remove and bake in a slow oven 275 degrees for at least 4 hours depending on the size and weight of the brisket. Cool slightly and carve at an angle across the grain and serve with a sweet and sour sauce and/or mustard sauce. This also makes a good dish to prepare and use for hor d’ourvesataparty.

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return the ham to the oven. Continue baking about 15 minutes. If you use a meat thermometer, the temperature at the thickest part of the ham should register 165 degrees. Transfer the ham to a warm platter. 7. Line a saucepan with a sieve and pour the pan juices into it. Skim off the fat. Bring the pan juices to the boil and serve with the ham. Yield: Ten to 18 servings. Baked boneless fresh ham 1 ready-to-cook, boneless, fresh ham, 9 to 10 pounds Salt to taste, if desired Freshly ground pepper to taste 1 tablespoon dried rosemary 2 cloves garlic, finely minced 2 tablespoons corn, peanut or vegetable oil 2 onions, x k pound, peeled and left whole 1 cup fresh or canned chicken broth. 1. Preheat oven to 350 degrees. 2. Pat the ham dry all over. Sprinkle on all sides with salt and pepper. Grand Marnier sauce 5 egg yolks 1 6 cup, plus 2 tablespoons, sugar Vfe cup Grand Marnier 1 cup heavy cream. 1. Select a two-quart mixing bowl that will rest snugly on top of a slightly larger saucepan. Add about two inches of water to the saucepan and bring to the boil. 2. Put the yolks and half a cup of sugar in the mixing bowl and beat vigorously and thoroughly with a wire whisk or portable electric beater, making certain that you scrape around the inside bottom of the bowl with the beater. 3. Place the mixing bowl on the saucepan (over, but not in, the water) and continue beating.

recipes entered in the 1984 Indiana Beef Cook-Off may be obtained by sending a legal-size, self-addressed stamped envelope to the Indiana Beef Cattle Association, 8790 Purdue Road, Indianapolis, Ind. 46268.

4. Beat 10 minutes or so until the yolks are quite thick and pale yellow. Remove the bowl from the saucepan and stir in half the Grand Marnier. Let the sauce cool, then refrigerate until thoroughly cold. 5. Beat the cream with the remaining two tablespoons of sugar almost but not quite to the stiff state. Fold the cream into the sauce. Stir in the remaining Grand Marnier. Yield: Ten to 12 servings. Tomatoes were believed to be poisonous in the United States until nearly 1900, according to Del Monte Corp., a processor of tomato products.

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1981 Honda Prelude A.T., air, elec, sun roof, much more. I owner, local car. sale price $6995 1979 Chevy 3 A-ton Van Good working van with only 57,000 miles. A.T., l owner SALE PRICE $3995 1981 Buick LeSabre Ltd. full power, low miles, new Buick trade. SALE PRICE *7195 1983 Ford Escort 4-spd., air, stereo, sport wheels, 13,000 act. miles, local 1 owner. SALE PRICE *6495 1981 Chevy Monte Carlo landau, V-6, A.T., like new throughout, 22,000 actual miles SALE PRICE *6895

All 1979 or Newer Used Cars and Trucks Qualify For 12-Month / 20,000-Mile Service Policy

THE LUVS ARE ALMOST GONE ONLY 10 LEFT AT

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1982 Chev. S-10 4-cyl., 4-speed, stereo, sports equip. Rally wheels. SALE PRICE $6095 1980 Olds Regency 4-door loaded, dark blue. SALE PRICE <7695 1979 Olds 88 2-door Coupe tilt, cruise, stereo, air, 1 owner. SALE PRICE ‘5695 1978 Chevy Nova 4-door, air, A.T., 63,000 act. miles. SALE PRICE *3395 Plus Many More To Choose From

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April 17,1984