Common Cuisine |

Trifle consists of layering four ingredients, usually into a clear bowl so you can best see the layers: cake, pudding, fruit or candy, and whipped topping. Here are two extremes and a fun variation. Feel free to invent your own combinations!

Just a Trifle

• 1 whole angel food cake
• 1 large package vanilla pudding, including milk to prepare pudding
• 1 package strawberries, sliced and tossed with 2 Tbsp sugar
• 16 oz tub whipped topping

Tear cake into bite-size pieces. Layer half the pieces in a trifle bowl, or other clear serving bowl. Prepare pudding according to package directions and layer half the pudding on top of cake. Layer half the strawberries, followed by half the whipped topping. Repeat layers.

Refrigerate 2 hours before serving. Makes 12 servings.

Not to be Trifled With

• 1 box devil’s food cake mix, including ingredients to prepare cake
• 1 large package chocolate pudding, including milk to prepare pudding
• 4 Nestle Crunch bars, or Toffee Bars, broken into small bits
• 16 oz tub whipped topping

Prepare cake mix according to package directions. Let cool.

Tear cake into bite-size pieces. Layer half the pieces in a trifle bowl, or other clear serving bowl. Prepare pudding according to package directions and layer half the pudding on top of cake. Layer half the strawberries, followed by half the whipped topping. Repeat layers.

Refrigerate 2 hours before serving. Makes 12 servings.

Dirt (Just for kids)

• 1 box red velvet or chocolate cake mix, including ingredients to prepare cake
• 1 large package chocolate pudding, including milk to prepare pudding
• Gummy Worms
• 16 oz tub whipped topping
• Crushed Oreos

For this cake, make only one set of layers instead of the usual two.

Prepare cake according to package directions and let cool.

Tear cake into bite-size pieces. Layer cake in trifle bowl or other large serving bowl. Intersperse gummy worms throughout the cake layer and on top. Prepare pudding according to package directions, then fold together with whipped topping. Sprinkle Oreo crumbs on top.

Refrigerate 2 hours before serving. Makes 12 servings.

This is my Nana’s recipe. Custard must be an old-fashioned word for jellied sauce; this comes out more like a tart. She makes her pie crust from scratch; I buy mine. There are ways I try to preserve homestyle cooking, and then there are ways I compromise in light of my available time.

• 1 qt strawberries
• 1 C sugar
• 3 T cornstarch
• 1 T butter
• 1 refrigerated Pie Crust (or make your own from scratch)

Prepare pie crust as directed; let cool.

Divide the berries into two parts, putting the best berries in one part. Put the less perfect berries into a sauce pan; add sugar and cornstarch.

To make the custard, mash the berries with a potato masher. Cook slowly, stirring continuously. When the mixture is thick and clear, add butter.

Place custard in baked pie crust. Slice the better berries and arrange on top of the custard. Serve with whipped cream.

For best results buy the strawberries, make the pie and serve it in the same day.

This amount of strawberries makes for an adequate, if smallish pie; for a fuller pie, add more strawberries (up to double) while leaving the remaining ingredients constant.

For more on my opinion of pie crust, read on.

I know what you’re thinking, swordfish isn’t exactly an everyday dinner choice. But if you ever do have just the perfect occasion, won’t it be great to know you have the perfect way to make it simply stunning? That’s just what happened to me!

• ¾ cup lemon juice (5 lemons)
• ¾ cup vegetable oil
• 2 Tbsp fresh prepared horseradish
• 1Tbsp grated lemon peel
• 1½ tsp salt
• ½ tsp basil
• ½ tsp oregano
• ¼ to ½ tsp pepper

Combine all ingredients, pour over the fish, and refrigerate 6 to 24 hours (longer is better), turning occasionally. Grill 10 minutes per side for a 1″ thick steak, basting with marinade.

The truth is, I love beef jerky. We’ll be traveling this summer so I got to thinking about foods that travel well. Beef jerky is a great source of protein that doesn’t have to be refrigerated, so it will be a natural choice for our trip.

In an attempt to get jerky with less fat at a lower cost, I have been making some at home this week. In the process of trying to get the best nutritional punch out of homemade jerky, I have been learning all about the science, key ingredients, and some additional interesting information.
Unfortunately all jerky has a little ingredient in it, called sodium nitrite, that is not so good for you. It is an ingredient common to all processed meats, such as hot dogs, sausage, and pepperoni (all of which I also enjoy on occasion). So everything not good about jerky is true about those meats as well.

But I also have it on good authority that life is meant to be enjoyed. We can enjoy these salty pleasures, as well as our favorite sweet treats, as long as we keep one key idea in mind: moderation. Be sure to keep hydrated, make little choices to keep your body active, and make natural foods the major part of your diet. And then, when the urge strikes, indulge in the jerky with a clear conscience.