Big Bend Eats
By Carolyn Brown Zniewski.
Summer is in full swing and the
markets overflow with fresh fruit of all
kinds. We all like to gobble it down
fresh from the tree, but it can also
make a picnic or a dinner a bit of a cel-
ebration when fresh fruit is gussied up
for dessert. These recipes are perfect
for the summer season. Not one of
them requires an oven, stove burner or
even a microwave.
This first one I’ve been eating as
both a salad and a dessert since early
childhood. Grapes are readily avail-
able much of the summer and fall. My
grandmother brought the recipe back
with her from a train trip on to the
West Coast in about 1928. This com-
bination may seem a little strange, but
believe me it is so delicious and refresh-
ing you will serve it again and again.
Green Grape Salad
2 cups sour cream
5 cups green seedless grapes
2 teaspoons vanilla
¼ - ½ cup brown sugar
Mix well. Chill.
Garnish with chopped pecans.
This next recipe is vegan, delicioso
and high in vitamins and minerals, so
even if you aren’t concerned about a
vegan diet give it a try. Serve as plain
pudding or it makes a great dipping
sauce for strawberries, pineapple,
pears or banana chunks.
Blend well. Chill.
Cheesecake is an all time favorite.
Over 2,000 years ago it was first prize
at the original Olympics. With the
development of cream cheese and ice
boxes about 100 years ago it became a
standard on our table. This is a light
Serving F ar W es t T e x as a t 9 3.5 FM
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Summer Cheesecake
Graham cracker crust
2 8oz pkg cream cheese
1 3oz pkg cream cheese
2 tsp vanilla
1 cup sugar
1 pint whipping cream
Let the cream cheese soften at room
temperature. Beat together cream
cheese, vanilla and sugar. Whip cream.
Fold whipped cream into cream
cheese mixture. Spread into crust.
Chill 1 hour or more. Just before serv-
ing, cover cheesecake with fresh
berries.
Chocolate Pudding
1 avocado
4 ripe bananas
¼ cup unsweetened cocoa
2-3 Tbls honey
Radio f or a Wide Range
cheesecake, good after supper or as a
late-night snack.
Melon with Lime Sauce
2 cantaloupe or honeydew melons
8 oz. cream cheese
½ can sweetened condensed milk
½ cup Greek yogurt
¼ cup lime juice
2 T lime zest
Seed, peel and dice melon into 1”
pieces. Beat remaining ingredients
together. Serve melon using cream
cheese mixture as a sauce. Garnish
with fresh raspberries.
When I was in seventh and eighth
grade, oh so many years ago, all girls
took Home Economics and all boys
took Shop. Home Economics was a
half year of cooking and a half-year of
sewing. The very first thing we made
in cooking class was Glorified Rice. It
is still a wonderful summer dessert.
Make this when you have leftover rice.
Glorified Rice
2 cups, more or less, cooked rice
1 cup drained crushed pineapple
1-2 sliced bananas
1 cup sliced peaches
1 cup pitted cherries
1 -1½ cups yogurt or sour cream
Gently mix. Add a little honey if you
want it sweeter. You can use any com-
bination of fruit you like. Mix drained
canned, fresh or frozen (thawed and
drained) fruit. Sometimes I add
coconut or chopped pecans. The orig-
inal recipe called for maraschino cher-
ries, which do look great but are too
artificial for me. You need about twice
as much fruit as rice. The rest is up to
you. If you make it a day ahead the fla-
vors mingle and it tastes even better.
Great for pot lucks. Kids love it.
T he C enizo J ournal is
F or s ale
Publisher, Carolyn Brown Zniewski, is retiring after five years.
This could be your opportunity to spearhead an
established literary journal in the Big Bend.
Interested parties should contact:
publisher@cenizojournal.com
Cenizo
Third Quarter 2017
21