The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

4 Pick of the Crop, Supplement of The Canadian Statesman/Independent, July, 1994 A TOUCH OF SUMMER AND A TASTE OF FRESH ONTARIO STRAWBERRIES Strawberry-Rhubarb "Light" Jam Sweet yet tart this reduced sugar jam combines two favorite Canadian Canadian fruits in a homemade jam that rivals those found in expensive gourmet shops. Prep time: 15 minutes minutes 4 1/2 cups (1100 mL) prepared fruit (about 1 qt/1 L fully ripe strawberries and I lb/500 g fully ripe rhubarb) 2 3/4 cups(625 mL) sugar 1 box CERTO LIGHT Fruit Pectin Crystals Stem and thoroughly crush strawberries, one layer at a time. Measure 2 cups (500 mL) into large saucepan. Finely chop rhubarb rhubarb by hand or in food processor. Measure 2 1/2 cups (650 mL) into saucepan with strawberries. Measure sugar and set aside. Combine CERTO LIGHT Fruit Pectin Crystals with 1/4 cup (50 mL) of measured sugar. Stir pectin mixture into fruit. Place saucepan over high heat and stir until mixture comes to a full boil. Stir in remaining sugar. Continue Continue to stir and cook over high heat until mixture comes to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Stir and skim foam for 5 minutes minutes to prevent floating fruit. Pour quickly into warm sterilized jars to 1/4 inch (0.5 cm) from rim. Seal while hot with sterilized two-piece lids with new centres. If desired, process jars according to lid manufacturer's directions. Makes about 4 1/2 cups (1100 mL). Currants, raspberries tasty combinations Use one-quart baskets of red currants and raspberries to create a taste tantalizing jam or jelly. Neither recipe is time consuming. The jam requires about 35 minutes minutes preparation and cooking time. Jelly-making takes a little longer to "juice" the fruit. Allow about 30 minutes preparation and 20 minutes cooking time for the jelly. Currant-Raspberry Jam 4 1/2 cups prepared fruit (approx. 1 qt each fully ripe red currants and red raspberries) raspberries) 7 cups sugar 1 pouch. CERTO Liquid Fruit Pectin Stem then thoroughly crush, one layer at a time, about 1 quart red currants. Thoroughly crush, one layer at a time, about 1 quart red raspberries. Combine fruits. (If desired, press half of pulp through sieve to remove some of the seeds.) Measure 4 1/2 cups prepared fruit. Measure prepared fruit into a large saucepan. Add sugar to fruit and mix well. Place saucepan over high heat. Bring to a full rolling boil and boil hard I minute, stirring constantly. Remove from heat. Immediately stir in CERTO Liquid Liquid Fruit Pectin. Stir and skim for 5 minutes to prevent floating fruit. Pour quickly into warm, sterilized sterilized jars filling up to 1/4 inch (0.5 cm) from rim. Seal while hot with sterilized two-piece lids with new centres. If desired, process jars according to lid manufacturer's directions. 1 After jars are cool, test for seal. Makes about 6 cups. Currant and Raspberry Jelly The ingredients used in the above recipe for Currant and Raspberry Jam will also make a clear, shimmering jelly. The quantities quantities of currants, sugar and fruit pectin are the same but you'll need slightly more raspberries. Preparation Preparation is slightly different. To make the jelly - thoroughly crush, one layer at a time, about 1 quart red currants. Add 3/4 cup water and bring to a boil. Thoroughly Thoroughly crush, one layer at a time, about 1 1/2 quarts red raspberries. Place fruits in a jelly cloth or bag and squeeze out juice. Measure 4 1/2 cups juice into a large saucepan. saucepan. Add sugar and bring to a boil (as in the jam). Immediately stir in CERTO Liquid Fruit Pectin and bring to a full rolling boil again. Boil hard 1 minute, stirring constantly. constantly. Remove from heat. Skim off foam with metal spoon and pour quickly into warm, sterilized sterilized jars, filling up to 1/4 inch from rim. Seal as directed for jam. Makes about 6 cups. Strawberries are a most delicious harbinger of Spring; promising months of warm weather and good eating to come. Celebrate the arrival of the first strawberries of the season with a delicious version of home-made Strawberry Yogurt Ice Cream, Strawberry Chocolate Mousse, or an easy Strawberry Whip. Everyone loves the good flavour of strawberries. But some people don't know that delicious strawberries are low-calorie, and nutritious too! One whole cupful has only about 60 calories, yet contributes about 150 percent of the recommended daily allowance of Vitamin 'C and about 8 percent of the iron. So, enjoy the good taste and nutrition of strawberries all through the season. STRAWBERRY CHOCOLATE MOUSSE Serves 8 1 L [4 cups] fresh Ontario Strawberries, washed and stemmed 50 mL [1/4 cup] sugar 75 mL [1/3 cup] water 200 g [6 ounces] 1 package semisweet chocolate morsels 50 mL [2 cups] whipping cream, whipped Melted strawberry jelly 38 Slice 500 mL [2 cups] of the berries; set aside. 38 In saucepan combine sugar and water. Bring to a boil; boil 2 min. 38 In electric blender, combine sugar syrup and chocolate morsels; blend until smooth. 36 Fold chocolate mixture info whipped cream, then fold in sliced berries. 38 Pour into 1.5 L [6 cups] soufflé dish; chill until set. 38 Arrange remaining whole berries on top; brush with melted jelly. Garnish with additional whipped cream and chocolate curls, if desired. 36 To serve: spoon into individual dessert dishes. STRAWBERRY YOGURT ICE CREAM Makes 1.5 L [6 cups] 500 mL [2 cups] Fresh Ontario Strawberries, washed and stemmed 2 eggs 125 mL [1/2 cup] orange marmalade 125 mL [1 /2 cup] light corn syrup 10 mL [2 tsp] lemon juice 375 mL 1.5 cups] whipping cream 250 mL [1 cup] unflavoured yogurt 38 In container of electric blender combine berries, eggs, marmalade, corn syrup and lemon juice. Blend until almost smooth. 38 Pour into bowl; whisk in cream and yogurt to blend thoroughly. 38 Pour into canister of ice cream maker and freeze according to manufacturer's directions. OR 38 Pour strawberry mixture into shallow bowl and place in freezer. When frozen about 2.5 cmjl inch) around edge, break up and beat with electric mixer until smooth. 38 Freeze again until frozen one inch around edge and beat until smooth. Cover and place in freezer several hours until firm. 38 Allow to stand at room temperature about 10 min before serving. Ontario _ Weny§mrtêis ~ fllssociatioii C^dÜbaJoi I ËLÙ^J ■çrv=~ STRAWBERRY WHIP Serves 4 250 mL [1 cup] Fresh Ontario Strawberries, washed, stemmed and sliced dash salt 1 egg white 250 mL [1 cup] icing sugar, sifted WdO x 38 Place strawberries in a mixing bowl; add salt, egg white and icing sugar. 38 Beat until very stiff at high speed. 38 Serve chilled. Strawberry Recipes Tempting Blender Strawberry Breakfast In blender, purée 1 cup (250 mL) washed sliced Ontario Strawberries, 1 cup (250 mL) plain low-fat yogurt, 1/2 cup (125 mL) milk and 1 tbsp. (15 mL) liquid honey until smooth. Pour into 2 glasses. Serves 2. Tomato Croque-Monsieur Spread 2 slices French bread lightly lightly with mayonnaise. Spread one with a little Dijon mustard. Top each with thin slice of Black Forest ham. Top one of the slices with large tomato slice, 3 stalks tender-crisp cooked Ontario Asparagus and 1/4 cup (50 mL) shredded Swiss cheese. Sandwich Sandwich with remaining bread slice and dip both sides into mixture of 1 beaten beaten egg with splash of milk until absorbed. absorbed. Cook in nonstick skillet on both sides until cheese is melted and sandwich is hot. Serve at once. Serves 1. Strawberry Cheese Tortilla Spread 8 in. (20 cm) fresh, soft tortilla with 1 tbsp. (15 mL) soft cream cheese. Slice 3 or 4 large Ontario Ontario Strawberries and arrange in row along one side. Sprinkle lightly with granulated sugar and roll up. Serve immediately or wrap carefully in plastic wrap up to 2 hr. or refrigerate to serve later. Serves 1. Strawberry Cherry Parfait Combine 1 cup (250 mL) low-fat yogurt, 3 tbsp (50 mL) granulated sugar and 1/2 tsp (2 mL) almond extract. extract. Arrange 1/3 cup (75 mL) washed sliced Ontario Strawberries (about 3 large ) in each of 2 parfait glasses. Spoon 1/4 cup (50 mL) almond almond yogurt over each. Top each with 1/4 cup (50 mL) pitted Ontario Cherries, then with 1/4 cup (50 mL) almond yogurt. Toast 2 tbsp (25 mL) sliced almonds in 350°F (180°C) oven about 15 min. or until golden brown; sprinkle over parfaits. Refrigerate Refrigerate for up to 24 hr. Serves 2. Appetizer Pie Spread 17 x 11 (43 x 28 cm) prepared prepared pizza or pita crust with 1 container container (250 g) onion-and-chive cream cheese dip. Blanch 1 head broccoli florets and 1 lb (500 g) Ontario Asparagus in boiling water until tender-crisp, tender-crisp, about 3 min. Drain. Cut asparagus into 2 in. (5 cm) lengths. Arrange broccoli florets, asparagus, 2 small, thinly sliced tomatoes and about 5 thinly sliced mushrooms evenly over pizza, randomly or in rows. Refrigerate for up to 24 hr. Cut into bite-sized pieces to serve. Makes 3 to 4 dozen. Strawberry Rhubarb Crisp Nothing beats this old-fashioned dessert. It takes minutes to prepare and needs only a scoop of ice cream to achieve dcssctt heaven! If you pick and freeze your own rhubarb and strawberries, frozen works as well as fresh. Combine fruit frozen but remember, allow longer cooking time. 4 cups (1L) Ontario Strawberries, washed hulled and sliced 4 cups (1L) Ontario Rhubarb, washed and sliced into 1 in. (2.5 cm) chunks 3/4 cup (175 mL) granulated sugar 1 tbsp (15 mL) all-purpose flour 1/2 tsp (2 mL) cinnamon Topping: 1/2 cup (125 mL) butter, melted 1 cup (250 mL) each all-purpose flour and large-flake rolled oats (traditional style) 1 cup lightly packed brown sugar 1/2 tsp (2 mL) cinnamon In mixing bowl, combine strawberries strawberries and rhubarb. Stir in sugar, flour and cinnamon. Spoon into greased 13 x 9 in. (3.5 L) baking dish. Topping: Combine butter, flour, oats, sugar and cinnamon. Sprinkle evenly over top. Bake, uncovered in 375°F (190°C) oven 40 to 45 min. or until fruit is tender. Serves 8 Preparation Time: 15 min. Cooking Time: 40 to 45 min. Nutritional Information: 1 Serving: Protein: 5.0 grains Fat: 12.5 grams Carbohydrates: 75.0 grams Calorics: 433.