LAN G-To the C HCornia
rai in, it may cern like our grapes.
But a new dried fruit i gaining
approval with Michigan hoppers,
and i appearing in grocery nd
pecialty marke acro the teo
It is the dried tart cherry.
Thi cherry, not to be confused
wi th weet Bing cherrie or the bright
red maraschino, i for people who
. want a "fresh. unique food," accord-
ing to the cherry's developer, Don
Nugent.
"THE T
d tinct cherry fl vor," u nt
"It i great for hot and cold brea t
cereal, main d' he uch poultry
or pork, tuffing I ds nd mufftns
or cakes."
Nugent, who i the general
manager for Gr celand Fruit in
Frankenmuth, aid th t the dried
cherry is not a new idea, but was
developed by A. J. Rodgers hortly
after World War II.
"Rogers created the idea," Nugent'
said. "I brought up to its commercial
state. "
The development and production
of the dried tart cherry was expen-
ive, equipment, t ting nd mar et-
in of the product. .
Sale of th fruit are h ndled by
the Cherry Centr I Comp ny in
Frankfurt.
IT I very expensive to develop
new food product," ugent aid.
"But I expect the growth of the
market to be how but steady."
"The market for thi type of
product i diverse," aid Jane Baker,
marketing coordinator for the Cherry
Marketing Institute in Okemos." ot
only do individuals buy it, but it h
use in the food ervice market-like
schools, ho pitals and restaurant.
1.79 CASH
o Dept. A, P.O.
7394, Monticello, Minn. SSS63-
(receive $1.79). Send in your II C' II
c h register receipt dated 10/1 T E HOP LOC
throu h 12/11/92 along with the
POP from ny Degree product. From U::====::;::::=======================�====:::::�==�
, Solid or Roll-On, nd the UPC sym- baked, 10 to 12 minutes. Meanwhile,
I from the pac ge; from erosol in a bowl of a food proce or fitted
nd th pop di from cap top. with a metal wing blade, process
Store form required. Expires onion until finely chopped.
12/11/92. . Add ricotta cheese, egg, flour,
I S2.69 C sa
R D OFFER, Dept. F, P.O. Italian seasoning, all and black pep-
B x 7274, Monticello, Minn. 55563- per; process until smooth. Spread
7274 (receive $2.69). Send in your over crust. Arrange broccoli and red
Pharmhouse c sh register receipt pepper strips over ricotta mixture;
dated 10/1 through 12/11/92 from sprinkle with mozzarella cheese.
th purchase of Finesse 15-oz. Bake until ricotta . mixture i set,
Shampoo or Conditioner 0 any Pi- about 15 minutes. Makes four serv-
n e Styling Aid product. In addi-
tion, send in the POP as listed: ings.
: Shampoo, Conditioner, Frizz Free,
1\ Curl vitalizer, Spray Gel, Sculpt-
in Gel," -
Ae I ir y, I color
b r, Mo , h out pop di
I fr m cap top; Aerosol Hair Spray or
: Intensive Conditioning Treatment,
: th word, Finesse, and copy the UPC
: on the sam piece of paper. Store
: form required. Expires 12/11/92.
I
Coupon Corner
by Diana Queenan
i WILKI SO SWORD
: M ICURE SI REFUND, P.O.
I Box 4 0860, EI Paso, Texas 88543-
10860 (receive $1). Send in your
: store-id ntified, dated cash register
receipt along with the UPC symbol
� from any Wilkinson Sword
I manicure product. Store form re-'
, quired, Expir s 12/31/92.
, P LMOLIVE SENSITIVE
KI SI.49 REFU D OFFER,
P.O. Box 92106, Libertyville, 111.
. 60092 (receive S 1.49). S nd in ,your
cash regi ter receipt dated 8/1
.through 12/31/92 from the purchase
: of Palmolive Sensitive Skin Dish­
: washing Liquid. On the back of the
: receipt, write the UPC number from
: your purchase. Store form required.
: Expires 12/31/92.
: R VLO S2 REF1J D OFFER,
;P.Q. Box 6160, Douglas, Ariz.
: 85655-6160 (receive $2). Send in the
: original or a copy of your dated cash
; register receipt along .with the UPC
I label or shrink band from any Revlon
: li pstick, nail color, Overtime
IShadow or new Complexion
Makeup product. Store form re­
I quired. Expires 12/31/92.
: V ALU-RITE SUMMER SENSE
'82 REFUND OFFER, P.O. BOJt
:NN 1, Burlington, N.C. 27220
: (receive $2). Send in your cash
: register receipt and the UPC symbol
: from the purchase of No Nonsense
: SumJD ntyhose. Store
, fonn requir d. Expires 12/31/92.
, BRAUN/ORAL-B REFUND,
P.O. Box 7267, Sierra Vista, Ariz.
85670 (receive $5). S nd in your
t re-id ntified, dated ca h register
'receipt along with the UPC symbol
'·from Braun Oral-B Plaqu Remover
D5025. St r form required. Expires
·12/31/92.
-R CAR MEL &
P A UT T - HIRT OFFER,
,P.O. Box 802, Hershey, Pa. 17033-
'0802 (r ceive a free t-shirt). For each
t- hirt, send in nine UPC symbols
from R e • C ram I & Peanuts
: 1.8-oz. candy b rs. Store form re­
'quired. Expir 12/31/92.
, ULTRA GLIDE METAL ET
IR FU D OFFER, P.O. Box.
;4 0824, EI Paso, Tex 88543-0824
(r ceive S 1.50). Send in your store­
id ntified dated c sh r gister receipt
along with th epc symbol from
Wilki n Ultra Glid Pivoting or
IN n- ivoting M tal Handle Razor
I t. St re fonn r quir d. Expires
t 12/ 1/92.
1-
,
White Pizza With Broccoli
By PHILOMENA CORRADENO
Regardless of the "I'm not cook­
ing or eating for a week" prote ta­
tions after the Thanksgiving meal,
and after all the leftovers have been
consumed or frozen, like the tides,
mealtime rolls around again.
What's easy and satisfying?
Pizza, one of the most popular foods
which can be a snack or a meal. You
can buy from the pizzeria, but that
may not fit into the strained budget
after Thanksgiving spending. Make �
your own. Pick up a package of
frozen pizza or bread dough and the
fixings. Your local pizzeria might
even ell you a pound of dough.
White Pizza With Broccoli
1 pound pizza or bread dough
(defrosted if frozen)
1 small onion, quartered
1 cup part-skim ricotta cheese
1 egg
1 table poon flour
1 1/2 teaspoons Italian
seasoning
1/2 tea poon salt
1/4 teaspoon ground black
pepper
1 cup frozen small broccoli
florets
1 cup sweet red bell pepper
trips
1/2 cup shredded part-skim
mozzarella cheese
Heat oven to 400 degrees F.
Lightly grease a 12-inch pizza pan.
Roll dough into a I3-inch circle.
Place in pan; form 1/2-inch high rim
around edge. Bake until partially
How about blending two or three
cheeses not usually fou
tional pizza? In this combination, the
buttery, creamy Wisconsin Muenster
and Brie mellow the tangy Blue.
Serve it hot or a room temperature
with a fruity, fragrant red wine, such
as Batasiolo's Barbera d'Alba from
Piedmont, Italy, which sells at under
$10.
Wisconsin PiZZI With Three
Cheese
3 ounces Muenster, shredded
3 ounces Brie, sliced, rind­
removed
2 ounces Blue, crumbled
3 tablespoons chopped al-
monds .
On 12-inch unbaked pizza dough,
spread Muenster and Brie; top with
crumbled Blue' cheese and sprinkle
with almonds. Bake in 400F.
Preheat oven 15 to 20 minutes, or
until crust is lightly browned and
cheese is bubbly.
Homemade Honey Wheat Bread
Here's a recipe using bothe speed
of microwave cooking plus the
browning, crisping and even cooking
of Convection heat. all in the same
cavity.
Honey Wheat Bread
(1 loa/)
3/4 cup water
1/2 cup low/at (1 percent) cot-
tage cheese .
J /4 cup honey
3 tablespoons margarine or
butter
2 3/4-3 cups sifted all-pur­
pose flour
1/2 cup whole wheat flour
1 tablespoon sugar
1 teaspoon salt
1 packa e active dry yeast
- Mea ure first 4 ingredients into
mall gla s bowl. Microwave at
Hi h until very warm (120 F to 1 0
F) (approx. 11/2 min.) Do not boil!
- In large bowl, blend wann liq­
uid, 1 cup all-purpose flour, whole
wheat flour, sugar, alt and yeast at
low p ed until moi tened. Beat 2
minute at medium speed. By hand,
stir in remaining flour to form a stiff
dough.
Honey Wheat Bread
- Knead on floured surface until
mooth and elastic, about 2 minutes.
Place dough in greased microwav­
able I-quart bowl.
- Fill a 4-cup glass measure with
3 cup of water. Microwave, un­
covered, at High until boiling. Move
the container to a back corner of the
oven (directly on tray in convection
microwave oven). Cover the dough
with waxed paper and place in
microwave oven next to the water.
- Microwave on Low (10 per­
cent) for 15 to 20 minutes. To deter­
min when rising is complete, lightly
pres two fingers l/2-inch into the
dough. If indentations remain, the
dough is ready for shaping.
- Punch down dough and shape
into round or oblong loaf. Generous­
ly grease same I-quart bowl or a glass
loaf di h. Place shaped loaf in
greased bowl or loaf dish and let rise
for 5 to 8 minute , using same method
a in teps 4 and 5.
- Preheat oven to 375 F. Bake
for 25 to 30 minutes or until golden
brown and loaf ounds hollow when
lightly tapped. Immediately remove
from bowl or loaf dish; cool. If
desired, brush warm loaf with melted
margarine or butter.
AI 0 food ind tries, Ii e ra Lee,
re nother outlet.
Once prim ly product found In
gourmet nd peciality m rket ,
dried rt cherrie can no be bought
t Meijer food tore nd t vario
local hop, Nu ent Id.
"The product is very new, it' been
on the shelC bout ix wee ," aid
Terri 01 , Meijer' po person.
"We only carry produc that the con-
umer requ ts and that re elling.
We're not ure that it will be big (a
hit) rai in, but then rai ins have big
promotional campaigns."
eijers, dried tart
6.99 per pound,
D DOTH 0 E California
rai ins really have anything to worry
about?
Not exactly, Nugent said.
Nugent id that the more labor-
inte ive cherry ind try, well
the proportion tely larger amount of
fresh Cruit needed to produce the
dried cherry. drive the price up.
Eight pounds of cherries, com­
pared to four pounds of grapes for
rai ins, are used in making the final
dried fruit, Nugent aid.
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