European Stars and Stripes (Newspaper) - August 24, 1990, Darmstadt, Hesse                                Any Way you slice pm peaches Are super for summer snacking and cake making available these Days at markets All Over Europe. By Joan Drake los Angeles times be of the Best ways to show off fresh summer fruit is in an old fashioned Shortcake. Strawberries May Best exemplify this dessert but other berries peaches nectarines and plums also make . Although Flaky cookies Pound cakes and sponge cakes May be used As the base old fashioned Shortcake is traditionally made with a slightly sweetened biscuit dough. Whether the surface is left rough or smoothed and sprinkled with sugar is a matter of personal preference. A. Tree fruit May be peeled if desired then sliced. Halve or slice strawberries leave other Small berries whole. Sprinkle fruit with sugar set aside and occasionally stir gently until the sugar dissolves and forms a syrup. Old fashioned Shortcake 1 a cups flour sugar a Teaspoon Salt when making old fashioned Shortcake Cut butter and shortening into the dry ingredients. After baking slice the warm Shortcake horizontally. 1 Tablespoon baking powder 3 Tablespoons chilled butter 3 Tablespoons shortening a cup milk or half and half Combine flour 1 Tablespoon sugar Salt and baking powder in targe bowl. Cut in butter and shortening with pastry blender until mixture resembles coarse meal. Make Well in Center of ingredients and add milk All at once. Stir with Fork until Well moistened and dough begins to pull away from sides of bowl. Spoon dough into greased 9-Inch round cake pan. Smooth top and Sprinkle with sugar if desired. Bake at 425  25 to 30 minutes or until Golden Brown and Wood pick inserted in Center comes out clean. Remove from oven and Cool on wire rack 10 minutes then turn out of pan. Makes 1 9-Inch Shortcake 6 to 8 Servings. Using a Ong serrated knife slice the warm Shortcake in half horizontally spread the Bottom half with whipped Cream then spoon on fruit. Place the top half Over the fruit and cover with More whipped Cream. Garnish the top with additional fruit. Cut into wedges to serve. Make a Well in the Center and add the milk All at once. Cover the Bottom half of the Shortcake with whipped Cream and fruit. A amps file by Bill Burton Baltimore evening Sun to a peach season again and if you enjoy peaches shop carefully to make sure you Are getting what you pay for. If buying Only a Small Box Check each one out. Don t squeeze it and ruin it for yourself and the next shopper but grasp it lightly. It should be soft enough to suggest ripening and juiciness but not enough to indicate Over ripening or tree fall. And while on peaches Here is a simple though tasty peach cake recipe. Credit for the recipe goes to my neighbor Buck Stonesifer who for years baked me one of the cakes As a thank you for the peaches he picked from my tree. It s not fancy just Plain country style. Bucko a peach cake 1/2 cup butter or Margarine i cup plus two Tablespoons sugar divided 2 eggs 1 Tablespoon Vanilla 1 cup plus 1 Tablespoon All purpose flour divided 1 Teaspoon baking powder 1/2 Teaspoon Salt 3 medium peaches peeled and sliced 1 Teaspoon cinnamon pre heat oven to 350  Grease Bottom and sides of an eight Inch pan. Cream butter or Margarine and one half cup sugar until Light and Fluffy. Add eggs beat Well. Add Vanilla. In Small bowl Combine one cup flour baking powder and Salt. Gradually add this to sugar and butter mix Well. Spread this evenly in greased pan. Arrange peaches Quot wheel spoke fashion Quot Over the Batter. In Small bowl Combine remaining two Tablespoons sugar one Tablespoon flour and one Teaspoon cinnamon. Sprinkle Over peaches. Bake 50 to 55 minutes until testing toothpick comes out clean. Quot los Angelos times Tonya Evalt stir with a Fork until the dough becomes Well moistened. Spread dough Over the Bottom of a greased cake pan and then Sprinkle with sugar. Place the top half of the Shortcake Over the filling spoon More whipped Cream Over the top of the cake and Garnish with fruit. Page 14 the stars and stripes. Friday a so 24, 1990 associated press Here s a quiz from the Book the Tufts University guide to total nutrition by Stanley Gershoff with Catherine  the editorial advisory Board of the Tufts. University diet and nutrition letter. A you May know that raw pork is not Safe or that a bulging can spells trouble. But How aware Are you of the safety of other items in your Kitchen take this quiz to find out. A is it Safe or risky to eat. 1. Hot dogs that have been stored in an unopened package in the refrigerator for 10 Days 2. A bruised or moldy piece of fruit 3. Frozen Ham that was thawed on the counter 4. An unopened Jar of Mayonnaise that has been in the refrigerator for six months 5. A baked potato left out on the counter from the night before # 6. Meat loaf that a Pink in the Middle after cooking 7. Raw ground beef that turns Brown after a Day or two of refrigeration 8. An uncooked potato with a greenish cast 9. Lettuce or other produce moistened by poultry drippings in a grocery bag 10. Steak that was thawed in the refrigerator and then re Frozen a 11. Cooked shrimp that was never de veined. 12. Mustard or Ketchup with a Black crusty ring around the rim of the Jar 13. Moldy or shrivelled peanuts answers 1. Safe. Hot dogs that come in vacuum sealed packages can be kept in the refrigerator for up to two weeks. Once opened you can keep them for about seven Days carefully wrapped in plastic. 2. Safe if it s just bruised. But possibly risky if the bruised portion has become moldy. Some holds can produce harmful toxins and it s not yet Clear whether fruit holds Are among them. The Best bet is to Cut away the moldy Section which should also remove any toxins that might be present. 3. Risky. Many people think they can take chances with Ham because it has been smoked or salted. But these processes done to make the meat immune to bacterial contamination especially since a number of manufacturers Are lowering the Salt Content of cured meats. As with any meat the safest Way to thaw Ham is in the refrigerator. Quot 4. Safe. It s a misconception that foods prepared with Mayonnaise May go bad sooner in fact its High acid and Salt Content May actually inhibit bacterial growth somewhat. You can keep an opened Jar of Mayonnaise in the refrigerator for up to a year provided you done let in sit at room temperature for extended periods. 5. Risky. We usually Don t think of potatoes As a Likely source of food poisoning but there have been reports of deadly botulism in people who ate foil wrapped baked potatoes left at room temperature for a Day or More even when they were reheated leftovers of most foods should be promptly refrigerated. 6. Risky. Ground meat undergoes a great Deal of handling compared a other forms this increases the likelihood of bacteria contamination for this reason the us a suggests cooking Moat loaf until it is Brown or at least Brownish Pink in the Center an even belter guide is to Cook it to an internal temperature of 170 f., checking with a thermometer particularly if the meat loaf contains pork.7. Safe. Whether it s Brown or Pink has to do with the amount of oxygen with which it has come into Contact. As a general Rule however done to keep raw ground beef in the refrigerator longer than two Days and Don t use it under any circumstances if it does t smell right or was left a refrigerated Tor any length of time. 8. Risky. Green skinned potatoes contain a chemical called Sola nine which can cause gastrointestinal illness you can use Green Polatos if you Peel them Well and remove a layer of flesh underneath the skin 9. Risky. Uncooked poultry juices May contain harmful bacteria that could Lead to trouble when they get into foods that Are eaten raw. If the produce is really saturated you d better not use it but if Contact was minimal you can remove outer sections or rinse and Peel. 10. Safe especially if. Some ice crystals remain. Make sure to thaw the Frozen meat in the refrigerator the second time around. Be aware Loo that re freezing might cause flavor and texture deterioration you might get better flavor and texture if you Cook the meat the first time it is thawed then refreeze it. A 1 11. Safe. You can eat shrimp that has t been de veined As Long As you Cook it. The Black line running Down Tho Back is actually the intestines of the shrimp which Are More susceptible to contamination 12. Safe. The ring is the result of an interaction of the contents with air not a sign of spoilage simply wipe it off and use the remaining contents. 13. Risky. When you crack open Peanut shells Only to find sickly looking nuts Don t oat Thorn Tho typos of Mold that grow on nuts As Well As on Grams can a produce Atla toxins some of which arc very potent carcinogens. Copyan Jet by Llin Tull i univ mity did Init ,. In i hum Fly pc  Collins of a Iblis min is min cd salad with Pizazz by Sherrie Clinton Baltimore evening Sun Here s a great warm weather dish that s s and Long on flavor. Pizza salad 1 Jar 6-ounces marinated Artichoke hearts 2 Bunches Romaine lettuce 2 Tablespoons vinegar a Teaspoon oregano crushed a Teaspoon Salt 1 Small Clove garlic crushed 1 Green red or yellow Pepper Cut in strips 8 ounces Mozzarella v ? a 3. Cheese Cut in Byz Inch cubes 6 slices Salami folded in quarters 2 Small tomatoes Cut into quarters Drain Artichoke hearts reserving marinade remove Amplo outer leaves of Romaine Reserve tear remaining lettuce Mlo bite size pieces chill for dressing Combine manna Rio vinegar on., j a Salt and . A aside to blend flavors in s rvs me i. Age salad Bol  i Vernaine  f ill -mir11/11 greens arrange e Mai Fig Ifa a Ltd in i j if i a it.  r a i id f pc i /1 in f in a a a 111 a j rap Eto a a. I is each ser a ghz. I i Fri Rios 2-\ Grams of Olu Iri 21 Grams fat 14 Grams cart hydrate the stars and stripes a pc if Paye 1 5 is