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7 Ears Of Corn May 2002
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Ruby Rose
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May 16, 2002 13:47 PDT
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May 2002 7 Ears of Corn Editor: jew-@skamania.net
"The principle of self-reliance stands behind the Churches emphasis on
personal and family preparedness. Our progress in implementing the
various facets of this personal and family preparedness is impressive,
but there is still far too many families who have yet to heed the
counsel to live providently. With the arrival of spring we hope all of
you will put in your gardens and prepare to enjoy their produce this
summer. We hope you are making this a family affair, with everyone, even
the little ones, assigned to something. There is so much to learn and
harvest from your garden, far more than just a crop itself. We also hope
that you are maintaining your years supply of food, clothing, and where
possible. Some fuel and cash savings. Moreover, we hope that you are
conscious of proper diet, and heath habits, that you may be fit
physically and able to respond to the many challenges of life"
(President Spencer W. Kimball 1 April 1978, The Prophets Have Spoken,
Vol. 3, pl 842).
Strawberries! Strawberries! Strawberries!
Oh, those sweet red berries that hide under a shelter of green.
Did you know they are a natural health food? Strawberries have more
vitamin C than citrus fruit - a cup of strawberries provides as much
vitamin C as a medium sized orange. A rich source of iron, potassium and
fiber, and a great source of a powerful antioxidant and cancer-fighting
agent!
Unlike many fruits strawberries do not ripen after they have been
picked, so look for very red berries; pass on the ones that are white
around the stem or tip. Good, ripe berries should also have an
fragrance; if a box of berries contains any berries that are soft or
moldy, pass them by, too - a bad berry can spoil the whole box. Also,
large strawberries look beautiful, the smaller ones often have more
flavor.
Strawberries keep best refrigerated in shallow, moisture proof
containers, in a single layer on paper towel, for two to four days.
Removing the stem speeds up the loss of vitamins and minerals, so wash
and stem them just before using...
Take advantage of the strawberry season and buy locally picked
berries. Remember, the fresher the better.
First you will want to enjoy some of your berries fresh, so, here
is a recipe for the shortcake to put your fresh strawberries on.
Biscuit Short Cake
4 cups all-purpose flour 4 teaspoons
baking powder
2 tablespoons sugar 4 teaspoons
margarine
1 1/2 cup milk 1
teaspoon salt
Sift flour once, then add salt, baking powder and sugar; sift three
times more. Rub the shortening in with a fork; add milk and mix
lightly; turn our on a well floured board and roll into two round pieces
and spread margarine. Bake in 2 round cake tins 15 to 20 minutes in a
350-degree oven. Brush with melted margarine.
Serving suggestion: Put strawberries and juice between the layers
and on top. Add Whipped Cream.
Then you might want to can some for use next winter.
Canning Strawberries
Select berries that are medium in size and have a good dark color
are best for canning; very large, light colored strawberries will shrink
more than any other kind.
Wash berries by pouring them into a colander and then dipped
repeatedly in deep, clean, cold water. (The less you handle the berries,
the better they will hold up) Do not allow the strawberries to stand in
the water very long or they will tend to become soft and mushy.
After the strawberries have been washed, remove the stems and
pack firmly into hot sterilized jars and pour a 50/50 syrup over the
berries. Run a knife blade along the inside of the jar, to release air
pockets. Fill only to the shoulder of the jar; tighten lids; cook 8
minutes at 5 pounds pressure or 4 minutes at 10 pounds.
Dried Berries
Clean the strawberries as you would for canning; remove stem and
cut each berry in half. Place berries in a single layer on drying rack
and dry. Strawberries are dry when berries are leathery on the outside,
but still a bit soft on the inside. The berries are unlikely to dry at
the same rate, so remove individual berries as they are dry, leaving the
remaining berries to finish drying.
Package the dry berries in airtight, dark containers. Over the next
four days stir the dried berries daily to distribute remaining moisture
evenly. If the berries seem too moist return them to the dryer.
These should store well for six-months to a year; longer is stored
in the freezer.
Just For Fun Strawberry Sherbet
3 cups fresh strawberries 3/4 cup
strawberry juice
1/2 cup honey 1/4 of a
lemon
2 teaspoons plain gelatin
Wash and half the strawberries; pour the honey over them and let
them stand for and hour or more. Drain and measure the resulting
strawberry juice for latter use. (if there is not enough you may add
other fruit juice or water) Put the measured juice in a small sauce pan
and sprinkle the gelatin over it; heat slowly, to melt the gelatin,
stirring constantly.
Wash; seed and quarter a lemon. Place one quarter in the blender
and add the juice mixture; blend until smooth. Add half the cut berries
and blend coarsely. Mash the remaining berries and fold them in. Place
in trays and freeze until solid.
Note: This recipe is based on a very old recipe that called for the
frozen mixture to be allowed to soften at room just enough to beat with
electric beater and 2 egg whites; beat until fluffy and serve. Any left
over should be refrozen.
"It is not because things are difficult that we do not dare;
it is because we do not dare that they are difficult." - Seneca
This newsletter may be copied in full and used for your ward.
If this newsletter has been forwarded to you and you would like to sign
up to receive your own copy once a month click here
7EarsOfCorn-@topica.com You may need to enroll with
topica.com.
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Content-Type: text/html; charset=us-ascii
Content-Transfer-Encoding: 7bit
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<html>
<center>May 2002 <font size=+3>7 Ears of Corn </font>
<font size=-2>Editor: jew-@skamania.net</font></center>
<p>"<b><font size=+1>The principle of self-reliance</font></b> stands behind
the Churches emphasis on personal and family preparedness. Our progress
in implementing the various facets of this personal and family preparedness
is impressive, but there is still far too many families who have yet to
heed the counsel to live providently. With the arrival of spring we hope
all of you will put in your gardens and prepare to enjoy their produce
this summer. We hope you are making this a family affair, with everyone,
even the little ones, assigned to something. There is so much to learn
and harvest from your garden, far more than just a crop itself. We also
hope that you are maintaining your years supply of food, clothing, and
where possible. Some fuel and cash savings. Moreover, we hope that you
are conscious of proper diet, and heath habits, that you may be fit physically
and able to respond to the many challenges of life" (President Spencer
W. Kimball 1 April 1978, The Prophets Have Spoken, Vol. 3, pl 842).
<center>
<p><b><font size=+1>Strawberries! Strawberries! Strawberries!</font></b></center>
Oh, those sweet red berries that hide under
a shelter of green. Did you know they are a natural health food? Strawberries
have more vitamin C than citrus fruit - a cup of strawberries provides
as much vitamin C as a medium sized orange. A rich source of iron, potassium
and fiber, and a great source of a powerful antioxidant and cancer-fighting
agent!
<br> Unlike many fruits strawberries do not ripen
after they have been picked, so look for very red berries; pass on the
ones that are white around the stem or tip. Good, ripe berries should also
have an fragrance; if a box of berries contains any berries that are soft
or moldy, pass them by, too - a bad berry can spoil the whole box. Also,
large strawberries look beautiful, the smaller ones often have more flavor.
<br> Strawberries keep best refrigerated
in shallow, moisture proof containers, in a single layer on paper towel,
for two to four days. Removing the stem speeds up the loss of vitamins
and minerals, so wash and stem them just before using...
<br> Take advantage of the strawberry season
and buy locally picked berries. Remember, the fresher the better.
<br> First you will want to enjoy some of
your berries fresh, so, here is a recipe for the shortcake to put your
fresh strawberries on.
<center>
<p><b><font size=+1>Biscuit Short Cake</font></b></center>
4 cups all-purpose flour
4 teaspoons baking powder
<br>2 tablespoons sugar
4 teaspoons margarine
<br>1 1/2 cup milk
1 teaspoon salt
<br> Sift flour once, then add salt, baking powder and
sugar; sift three times more. Rub the shortening in with a fork;
add milk and mix lightly; turn our on a well floured board and roll into
two round pieces and spread margarine. Bake in 2 round cake tins 15 to
20 minutes in a 350-degree oven. Brush with melted margarine.
<br> Serving suggestion: Put strawberries
and juice between the layers and on top. Add Whipped Cream.
<p> Then you might want to can some for use
next winter.
<center>
<p><b><font size=+1>Canning Strawberries</font></b></center>
Select berries that are medium in size and
have a good dark color are best for canning; very large, light colored
strawberries will shrink more than any other kind.
<br> Wash berries by pouring them into
a colander and then dipped repeatedly in deep, clean, cold water. (The
less you handle the berries, the better they will hold up) Do not allow
the strawberries to stand in the water very long or they will tend to become
soft and mushy.
<br> After the strawberries have been
washed, remove the stems and pack firmly into hot sterilized jars and pour
a 50/50 syrup over the berries. Run a knife blade along the inside of the
jar, to release air pockets. Fill only to the shoulder of the jar; tighten
lids; cook 8 minutes at 5 pounds pressure or 4 minutes at 10 pounds.
<center>
<p><b><font size=+1>Dried Berries</font></b></center>
Clean the strawberries as you would for canning;
remove stem and cut each berry in half. Place berries in a single layer
on drying rack and dry. Strawberries are dry when berries are leathery
on the outside, but still a bit soft on the inside. The berries are unlikely
to dry at the same rate, so remove individual berries as they are dry,
leaving the remaining berries to finish drying.
<br> Package the dry berries in airtight, dark
containers. Over the next four days stir the dried berries daily to distribute
remaining moisture evenly. If the berries seem too moist return them to
the dryer.
<br> These should store well for six-months to a year;
longer is stored in the freezer.
<center>
<p><b><font size=+1>Just For Fun Strawberry Sherbet</font></b></center>
3 cups fresh strawberries
3/4 cup strawberry juice
<br>1/2 cup honey
1/4 of a lemon
<br>2 teaspoons plain gelatin
<br> Wash and half the strawberries; pour
the honey over them and let them stand for and hour or more. Drain and
measure the resulting strawberry juice for latter use. (if there is not
enough you may add other fruit juice or water) Put the measured juice in
a small sauce pan and sprinkle the gelatin over it; heat slowly, to melt
the gelatin, stirring constantly.
<br> Wash; seed and quarter a lemon. Place
one quarter in the blender and add the juice mixture; blend until smooth.
Add half the cut berries and blend coarsely. Mash the remaining berries
and fold them in. Place in trays and freeze until solid.
<br> <b>Note:</b> This recipe is based on a very
old recipe that called for the frozen mixture to be allowed to soften at
room just enough to beat with electric beater and 2 egg whites; beat until
fluffy and serve. Any left over should be refrozen.
<center>
<p>"It is not because things are difficult that we do not dare;
<br>it is because we do not dare that they are difficult."
- Seneca</center>
<p>This newsletter may be copied in full and used for your ward.
<br>If this newsletter has been forwarded to you and you would like to
sign up to receive your own copy once a month click here 7EarsOfCorn-@topica.com
You may need to enroll with topica.com.
<br>
</html>
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