CA.Pl MAy COUNTY MAGAZINE I JUNf '«3

Strawberries: Sign of Spring

If you like bountiful portions of really great food, at reasonable prices, in a quiet, comfortable atmosphere ...Come Feast With Usl frank A Jaw Bonrwjr ft hr; Cant A Hi-. Male) 0«er. With Thnif CompUmonls Plain or Fancy! Ocean Freeh Broiled Or Fried Fleh, Lobster, Clams, Scallops, Oysters, Shrimp, and Crab. Prime Rib Succulent Steaks, Tender Veal, Chicken, and Italian Specialties. SWN-.-TIIURS.5-H Route 47 (Wildwood Blvd.) K FRI- * SAT. 5-9 Between Rt. 9 & Cidn. State Parkway ^ ■W — RIOORANDE HH6-0Xie M

By FLORENCE HEAL

New Jersey strawberries are a treat which really say spring is here and summer is not far behind. Strawberries are low in calories and high in Vitamin C. Remember a few points about fresh strawberries. Select fully ripe strawberries with freshlooking green caps. Use berries within 24 hours or remove from

containers, spread in a single layer in shallow pan and refrigerate. They'll stay fresh

several days. To preserve flavor and texture, do not rinse until just before serving Hull after rinsing. Place berries in colander or strainer; rinse gently with cold water. Drain well on paper towels before using. A pint container of strawberries usually yields 3 cups of whole berries or 2 cups of sliced berries. STRAWBERRY FREEZE 2 Cups strawberries, rinsed and

hulled

1$ Cup sugar 1J3 Tablespoons lemon juice Whirl all ingredients in blender. Pour into freezer tray. Freeze for 3 hours. Refrigerate about 30 minutes before serving Makes 4 servings.

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Neil's . . a MONOPOLY on good food in Wildwood.

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22? E tchvllenger avenue

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STRAWBERRY RICE PUDDING 14 Cup rice 14 Cup sugar 1 quart milh 1 Tablespoon lemon rind 2 Tablespoons lemon juice I pint strawberries y 4 Cup brown sugar 14 Cup honey y, teaspoon ground cloves Simmer rice, sugar, and milk

until the rise is tender and milk is almost absorbed. Add rind and juice. Chill in ring mold or individual mold. Mix brown sugar, honey and cloves. Pour this over the cleaned hulled strawberries and let stand. Top rice with berries. Serve very cold. STRAWBERRY CREAM PIE 1 9" shell baked l quart strawberries 1 Cup water 1 Cup sugar 2 Tablespoons cornstarch I Tablespoon butter 4 Cup confectionery sugar I Cup whipped Cream Pick out the best strawberries and place in baked pie shell, sprinkle with confectionery sugar In sauce pan crush the remaining berries, mix cornstarch and water, butter and sugar, bring to boil, stir until thickens, cool slightly and pour over strawberries, top with whipped cream, when cooled and set STRAWBERRY YOGURT PIE 1 pint fresh strawberries 1 envelope unflavored gelatin y, Cup sugar 2 eggs, separated !4 Cup milh I Cup strawberry yogurt I teaspoon lemon juice 4 drops food color (optional) Graham Cracker Crust In blender, puree enough strawberries to equal :, .i cup. in sauce pan, mix gelatin with 1 s cup sugar; blend in egg yolks beaten with milk. Let stand 1 minute Stir over low heat until gelatin is com peltely dissolved. About 5 minutes Blend in pureed strawberries, yogurt, food coloring and lemon juice. Chill, stirring

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