Today The Average
Person Spends...
A Berry Good
Time Of Year
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Mi?",*
W.40 MI,Si? :
uly is bursting out all over
— with the ripest, juiciest,
freshest berries of the year.
At farmers markets and
roadside stands, brimming bas-
kets of sweet, bright berries are
the best of the season. No truck-
ing from across the country and
none are picked unripe. This is
the time to buy in abundance, for
berries are at the peak of per-
fection and prices will never be
lower.
Summer-ripened berries are
bursting with sensuous summer
flavor. Practically, they're also
rich in vitamins and minerals as
well as being a terrific low calo-
rie food (blueberries are the high-
est at 82 calories per cup). Don't
set them aside for desserts only.
The superquick and easy recipes
that follow run the gamut from
a refreshing soup to glamorous
dessert. Eat well and savor the
fruits of summer.
Before you start, a few basic
notes. In Chilled Berry Soup,
substitute whatever berries you
please; and if plain or vanilla yo-
gurt is used, calories are pared
to the minimum. This also could
be a dessert along with cookies
or toasted pound cake.
Cooked tuna, halibut or any
thick-flaked fish may be used in-
stead of surimi for Seared Sun-
mi Salad. Surimi is ready-to-eat
Alaskan white pollack, but it
should be noted that the super-
market variety may be flavored
with shellfish juices and, there-
fore, is not kosher. To be sure,
buy from a kosher market or in
sealed bags marked with kosher
certification.
Birchermuesli has become an
overnight success as a cereal.
Buy it in a package and it's ex-
pensive. Make it like Dr. Bircher-
Benner did in his Swiss clinic at
the turn of the century, and it's
delicious — and cheap. The dish
was created to provide patients
with complete nutrition in a one-
dish meal. For the Swiss,
Birchermuesli is a lunch or sup-
per dish served along with milky
coffee and a chunk of wonderful
grainy bread and sweet butter.
Instead of buttermilk, simply
add 2 teaspoons vinegar to 1 cup
milk and let stand 10 minutes at
room temperature to curdle.
Then follow the recipe for Blue-
berry Pancakes.
Dandelion greens often appear
in farmers markets, but the
slightly peppery arugula is an ac-
AD295
O'
y
ceptable substitute if you're mak-
ing Field Greens Salad. And if
you insist there's no time for
breakfast, whirl up the Power
Breakfast the night before, stir-
ring in blueberries as you leave
for work. A substantial, delicious
eye-opener as quick as pouring
a cup of coffee — and there's no
danger of getting scalded.
CHILLED BERRY SOUP
(DAIRY)
(FROM SMUCKERS)
1/2 cup strawberry jelly
3 cups fresh blueberries
2 cups fresh raspberries
juice of 1 lemon
1 1/2 cups water
1 teaspoon cornstarch blended
with 2 tablespoons cold water
1 quart fresh strawberries, sliced
1 cup plain non-fat yogurt or
sour cream
In saucepan, combine straw-
berry jelly with blueberries, rasp-
berries, lemon juice and 1 cup of
water. Bring to boil. Lower heat
and simmer 5 minutes. Stir in
cornstarch mixture and cook un-
til slightly thickened, about 3
minutes, stirring constantly. Add
remaining 1/2 cup water. Cool.
Place chilled mixture in blender
or food processor. Puree. Pour
into a bowl and stir in strawber-
ries. Ladle into serving dishes.
Swirl in a few tablespoons yogurt
or sour cream in each serving.
Makes 4-6 servings.
FIELD GREENS WITH
STRAWBERRIES
(PARVE)
2 cups dandelion greens*
4 cups torn Bibb lettuce
1 1/2 cups strawberries, halved
1 cup mint leaves
Dressing:
4 tablespoons oil
4 tablespoons lemon juice
1/2 teaspoon salt
fresh ground pepper
* or arugula
In large bowl, toss dandelion
greens, lettuce, mint leaves and
strawberries. Whisk oil, lemon
juice, salt and 5-6 grinds pepper.
Pour over greens and berries and
toss gently to mix. Serves 4-6.
SEARED SURIMI SALAD
WITH RASPBERRY
DRESSING (PARVE)
Dressing:
3 tablespoons vegetable oil
3 tablespoons orange juice
1/4 cup mashed raspberries
salt and pepper to taste
BERRY page 98
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