Strawberry Recipes
 STRAWBERRY SUMMER SALADINGREDIENTS: 1 pint basket fresh California strawberries, stemmed and halved 1 teaspoon finely chopped fresh mint or 1/2 teaspoon dried mint 1/2 teaspoon honey 1/2 cup light sour cream Lettuce leaves 2 cups fresh fruits in season (blueberries, sliced peaches, plums, kiwifruit, oranges) DIRECTIONS: To make strawberry dressing, in container of electric blender purée, enough of the strawberries (about 1/2 cup) to make 1/4 cup purée; reserve remaining strawberries. In bowl stir purée, mint and honey into sour cream to blend. To assemble salad, line individual salad plates with lettuce. Arrange reserved strawberries with other fruits on lettuce. Top with strawberry dressing. STRAWBERRY ALASKA NO-BAKE INGREDIENTS: 6 cups whole fresh California strawberries 3/4 cup sugar 1/4 cup orange-flavored liqueur 1 frozen pound cake (11 1/2 ounces), defrosted 1 can (7 ounces) refrigerated whipped light cream DIRECTIONS: Early in day or day before, prepare strawberry ice: in blender, whirl berries smooth. Add sugar and liqueur; whirl again to dissolve. Pour into deer back pan (10 x 4 x 2 inches) or loaf pan (9 x 5 x 2 3/4 inches) and freeze until almost firm. Cut cake into 6 slices. Arrange evenly over strawberry ice. Return to freezer for at least one hour. Then unmold strawberry ice onto serving plate by loosening along edges with knife; touch bottom of pan in hot water for 10 seconds. (If melting occurs, place dessert in freezer for 10 minutes.) "Frost" entire cake with whipped light cream. Return to freezer for an hour, or cut and serve at once. Note: For ease in cutting remove from freezer 20 minutes before serving. Substitute: 2 packages (10 ozs. each) frozen sliced California strawberries with sugar and omit 3/4 cup sugar. Thaw just enough to chop. Whirl in blender, and proceed as directed above. Yield: 2 servings STRAWBERRY AND COTTAGE CHEESE POCKETSDIRECTIONS: Cut pita bread in half and fill pockets with a mixture of 1/2 cup strawberries and 1/2 cup cottage cheese, sweetened to taste. Yield: 8 servings GRILLED STRAWBERRY / KIWI KABOBSINGREDIENTS: 10 to 12 ounces hulled fresh California strawberries 1 can (11 ounce) mandarine orange segments, drained 1 kiwi, quartered 1 unpeeled red apple, cored and cubed 1/2 honeydew melon, or cantaloupe scooped into balls Fresh wedges of pineapple Glaze Juice of 1 lemon 1/3 cup orange juice, freshly squeezed 1 tbls. cornstarch 2 tbls. honey Ground cinnamon, season to taste 3 tsp. chopped fresh mint DIRECTIONS: In a small saucepan, dissolve cornstarch in lemon juice. Add remaining ingredients, except mint. Stir until mixture thickens; add mint. Place fruit on kabob skewers, and paint fruit with glaze. Broil or grill until fruit is cooked through, and lightly browned. Serve immediately. Yield: 4-6 servings |
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