Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, July 28, 1993 TAG: 9401130002
SECTION: EXTRA PAGE: 5 EDITION: METRO
SOURCE:
DATELINE: LENGTH: Medium
Your favorite recipe could earn you big money in the 36th annual Pillsbury BAKE-OFF, featuring $175,000 in prizes, including a $50,000 grand prize.
They're looking for original recipes featuring Pillsbury or Green Giant products, of course. Categories include Quick Ideas; Healthy Creations, Special Treats and Ethnic Specialties. Any way you care to fix them - entries can be baked, microwaved, chilled, frozen, grilled or cooked on a stovetop.
Every finalist gets a $30 gift certificate, a Black & Decker small appliance and an expense-paid trip to the BAKE-OFF, to be held Feb. 19-22, 1994, in San Diego.
Send your recipe so it's received by Oct. 8, and if you're a finalist, they'll double the expense money. Recipes are being accepted through Oct. 22 (they should be postmarked by Oct. 18). Call (800) 933-7700 through Sept. 30 for an entry blank and other contest information. The 100 finalists will be notified by Dec. 15.
Cherry time
It's short and sweet: We're in the middle of fresh cherry season, which started in mid-June and lasts only until mid-August. Washington state, Oregon, Idaho and Utah produce about 70 percent of the sweet cherries grown in the United States. The most commonly grown cherries are the Bing and Lambert, both of which are dark red with a sweet, rich flavor. Also gaining popularity is the Rainier, a plump, light yellow cherry with a rosy blush. It's a speciality item because not much is grown.
Choose cherries that are plump and shiny with green stems. Refrigerate until you want to eat them. A cherry pitter to make the job easier. Wear an apron so cherry juice doesn't stain your clothing.
To serve, mix cherries in yogurt or fruit salads. Make a cherry glaze to top ice cream or other desserts. Enjoy cherries with a cheese dip for an appetizer or melted chocolate for dessert. Try serving by turning them into a sauce to serve with ham or poultry, or as a pastry filling.
You may also freeze them. Rinse and drain the cherries thoroughly; then spread them with stems intact on a baking sheet. Freeze until firm. Pack into freezer-proof containers, cover tightly and return to freezer. Frozen, they can be kept for up to 12 months.
A cup of cherries contains about 90 calories and 10 mg vitamin C.
\ FORT LAUDERDALE SUN-SENTINEL
by CNB