By Staff
It's time to get ready for Atmore's Centennial dirthday celebration slated for Saturday, May 19.
This fun filled family event will begin at 2 p.m. at Atmore Heritage Park on South Main Street and conclude with fabulous fireworks.
Lots of old fashion fun activities including tug of war, throwing horseshoes, historical wagon tours, antique cars, costume contest, music as well as a pie tasting bake-off are on tap for the day.
Get out your best tasting pie recipes and bake up some delicious pies. Then bring your pies to the Chamber's Booth at Heritage Park at 4 p.m. to be included in the Pie Tasting Bake-Off.
The different pie categories include fruit, custard and cream type pies. Pies will be judged on external characteristics: including shape and surface (i.e. crust and meringue) and internal characteristics: pie crusts, filling and flavor. Winners will be announced after the opening ceremony. Note: if your pie needs to be kept cool, then you must provide a way to do so (either thermal or iced containers) Good luck to all of you good cooks! This wonderful centennial celebration is sponsored by Atmore City and the Atmore Area Chamber of Commerce. For more details contact Emily Mims at the Atmore Area Chamber of Commerce at (251) 368-3305.
Strawberry Picking Time
One of the delights of May is the abundance of fresh sweet strawberries and we have plenty this year. If there is a better way to enjoy fresh strawberries than just plain or with a little sugar and cream, it's when they are served in a pie Evelyn Elliott of East Brewton wins the grand prize for her fresh strawberry pie recipe. Make it for your family and friends. Then stand back and wait for the compliments. It's guaranteed. Be sure to clip and save both recipes.
Quick tip: Since strawberries do not ripen after being picked, buy fully ripened berries. If storage is necessary, spread the berries out on a shallow pan or tray and place in the refrigerator. Do not wash or remove the caps of strawberries until you are ready to use them.
Fresh Strawberry Pie
1 and one-fourth cup sugar 2 cup sliced strawberries
4 tablespoons cornstarch 1-8-ounce cool whip
1 10 ounce Seven-Up 1 baked deep pie shell
1 small box strawberry gelatin
Combine sugar, cornstarch and 7-Up, cook until thick; stir to prevent scorching. Add strawberry gelatin; mix well. Place sliced strawberries in baked pie shell; pour the cooked mixture over the berries. Cool, then add cool whip and garnish with whole strawberries. Chill before serving.
Enjoy! Trade names were used for specific information. Similar products may be substituted.
This recipe will be a sweet treat to make during fig season. It's one of the most popular recipes requested. Be sure to clip and save.
Strawberry Fig Preserves
2 quart figs
3 cups sugar2 3-ounce packages strawberry gelatin
Wash, peel and mash figs. Measure 3 cups mashed figs into a large, thick-bottom saucepan.
Add gelatin and sugar and heat to a boil. Lower heat and boil slowly for 3 to 5 minutes, stirring often.
Fill hot jars immediately with fig mixture, leaving a 1 /4-inch head-space. Remove air bubbles.
Wipe jar rims and adjust lids. Process in a boiling water-canner. Half-pints, 5 minutes