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Good afternoon and welcome to your A
to Z Recipes Newsletter. I will not complain about the weather.
This is Texas, after all. Wait a few minutes and it'll change! One
thing that remains a constant around here is our Wednesday issue from Patricia in Meza,
AZ. That girl can choose some of the greatest topics upon which
to expound. Today's recipes and other goodies are right up my alley. I
hope
you find oodles of things to use. And cook!
Our pal Treva
in NC is up and (almost) running. She has done a great job with
physical therapy and seems to be in "so much better" mode. Our Canadian friend
Jim D. had a bumpy road after cancer surgery. We are hoping and
praying for a speedy recovery! His daughter, Jessica,
has been a darling, helping with Dad's recovery and keeping us up to
date. Keep him on your prayer list, my friends!
The new Monthly Theme topic
is Sandwich Recipes
which will run for two months. Please visit the Monthly Theme - Recipe Submissions
section to find the link to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again soon, God willing. Now, here's Patricia .
. .
Strawberries:
Is
there a better summer dessert than strawberry shortcake? I enjoy
eating strawberries but definitely not picking them. When I was a
young girl we would visit relatives in Oregon - I was "volunteered" to
pick berries along side my cousins - I think I ate more then I
picked. Then in later years, my dear mother in law asked if I
would take her berry picking - that olde gal was 40 years my senior and
picked rings around me. That was enough; I left the picking to the
truck farmers and enjoyed my strawberry shortcake and strawberry jam
with the fruits of their labor. With that sweet thought in mind, I
offer up a crate full of luscious berry recipes. Just me.
Just
a Pinch of Kindness
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
Food
For Thought
Strawberry
flavor is influenced by growing conditions (e.g. weather),
stages of ripeness, when harvested and variety. Size does not determine
flavor.
~Refrigerated strawberries last longer! Try placing berries in a
Tupperware type sealed container lined with a paper towel to help
preserve freshness while refrigerated
~Don’t wash your strawberries until just before use.
~Remove strawberries from the refrigerator an hour before eating them –
this allows them to warm to room temperature so their naturally sweet
flavor can really be enjoyed!
~Rinse the strawberries with the caps still attached under gentle cool
water and use a paper towel to pat dry. You can use a sharp paring
knife to remove the caps or you can just give them a twist!
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Ramblings
~ To Your Health~
Eight (8) medium sized strawberries contain 160% of the U.S. RDA for
Vitamin C. Strawberries are fat-free, low in calories and are a good
source of folic acid, potassium and fiber. One cup of fresh
strawberries provides about 88 milligrams of ascorbic acid, which more
than meets the Recommended Daily Dietary allowance of 45 milligrams for
the average adult. Vitamin C is well retained when the strawberries are
handled carefully. Capping, injuring, cutting, or juicing, however,
will reduce the vitamin content. Strawberries are fat free and low in
calories: one cup of unsweetened strawberries has only 55 calories. In
addition, strawberries are good sources of folic acid, potassium and
fiber.
If you're expecting a baby, you'll be very interested in some of the
new discoveries about folic acid. In fact, 8 strawberries have 20% of
the folic acid you need every day.
Fresh juice from sieved strawberry pulp has a cooling effect on
feverish patients. For a cooling and purifying drink, either pour water
on crushed berries or chop the berries roughly and whirl in a blender
with a little water. As part of the 5-a-day program suggested by the
American Cancer Institute, strawberries can also play a part in helping
you to reduce the risk of cancer or heart disease.
Strawberry juice combined with honey will reduce inflammation or
sunburn. Rub the mixture thoroughly into the skin before rinsing off
with warm water and lemon juice.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
Did
You Know?
~HOW THEY CAME TO BE~
Native American Indians called strawberries "heart-seed berries" and
pounded them into their traditional corn-meal bread. Discovering the
great taste of the Native Americans bread, colonists decided to create
their own version, which became an American favorite that we all know
and love ... Strawberry Shortcake
Strawberries have long been associated with love and flirtation. At
wedding breakfasts in provincial France, newlyweds traditionally were
served a soup of thinned sour cream, strawberries, borage and powdered
sugar.
There is a legend that strawberries were named in the
nineteenth-century by English children who picked the fruit, strung
them on grass straws and sold them as "Straws of berries". Another
theory is the name was derived from the nineteenth-century practice
(and still today, although most farms use raised beds, enclosed in
plastic) of placing straw around the growing berry plants to protect
the ripening fruit. But the most widely held view is that the name
Strawberry was derived from the berries that are "strewn" about on the
plants, and the name "strewn berry" eventually morphed into
"Strawberry".
On the average, there are 200 tiny seeds in every strawberry. The
strawberry is not classified by botanists as a true berry. True
berries, such as blueberries and cranberries have seeds inside. The
strawberry, however has its dry, yellow "seeds" on the outside (each of
which is actually considered a separate fruit).
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Monthly
Theme, Recipe Submissions
Our
Monthly
Theme topic is:
Sandwich Recipes
Sandwich From
Wikipedia, the free encyclopedia
A sandwich is a
food item consisting of two or more slices of bread with one or more
fillings between them. Sandwiches are a widely popular type of lunch
food, typically taken to work, school, or picnics to be eaten as part
of a packed lunch. The bread can be used as it is, or it can be coated
with any condiments to enhance flavour and texture. They are also
widely sold in restaurants and cafes, served hot or cold.
Thought to be the
namesake of John Montagu, 4th Earl of Sandwich, following the claim
that he was the eponymous inventor of the sandwich.
Really? I
figure everyone knows what a sandwich is, but some of you may still
need clarification. Yes, a hot dog is a sandwich, as is a hamburger,
panini or gyro. At my house, leftovers find themselves between 2 pieces
of bread (or 2 tortillas). But we'll be looking for some more
interesting recipes for these hot summer days and evenings, as well as
breakfast. Or dessert? Hmm... Who says fruit and whipped cream between
two thin slices of angel food cake isn't a sandwich? Won't you join in
the fun by sharing your own favorite Sandwich
Recipes? Make sure you only send in recipes that you've not
submitted before, okay? It's always nice if the recipes you share are
those tried and true (TNT) but sometimes it is good to share a recipe
or two that you plan to prepare! I have tons of recipes and could not
possibly prepare them all, but each I share is something I would enjoy
preparing and serving my family and friends. I hope you will maintain
that for yourself when you share your favorite Sandwich Recipes with us. We will
collect them through this month and publish them on the first Sunday
possible of the following month. Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note:There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Sandwich Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the month. Please understand that
we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Sandwich Recipes.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
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through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
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Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
Once there was an old couple who went to the doctor for their checkup.
They were told that nothing was physically wrong with them, but that
they were both suffering from memory loss, and may want to start
writing things down.
That night when the couple is at home watching TV, the old man gets up
from his chair.
"Where are you going?" the curious wife asks.
"To the kitchen."
"Okay. Can you get me something while you're in there?"
"Sure. What?"
"I'd like some ice cream please."
The man starts to walk into the kitchen. The wife asks, "Shouldn't you
write it down?"
"Nah. I don't need to. You want ice cream. I can remember that."
"Wait. I just remembered. I want strawberries on it too. Shouldn't you
write it down? I'm not sure you can remember all of that."
"I told you, I've got it. So you want ice cream with strawberries on
top?
"Yes. And oh! I'd like some whipped cream too if we have some. Are you
sure you don't want to write that down?"
The husband is irritated now. "Yes! You want ice cream with
strawberries and whipped cream! Geez!" He walks off into the kitchen
muttering to himself. Twenty minutes later, the husband comes out of
the kitchen with a plate of bacon and eggs, which he places in front of
her. She just kind of stares at it for a minute, then looks up at him.
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Recipe
Reviews, Reader Comments
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?) Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
Reader
Recipe Favorites
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
STRAWBERRY HAM BITES
4 ounces cream cheese
2 tablespoons strawberry jam
Swiss cheese slices
1 ham steak
1 package crescent rolls
Cut each crescent square into 4 pieces, spread a little cream cheese on
square and top with jam, slice of Swiss cheese and ham to fit square.
Wrap and bake at 375 degrees for 12 to 15 minutes. Serve with dipping
sauces of choice.
Spread almond butter on bagel, add peanut butter and strawberries. Top
and enjoy.
BEEF BURRITO w/
STRAWBERRY SALSA
1 lb ground beef (preferably sirloin)
1/2 medium white onion, finely chopped
1/2 small jalapeno, seeds discarded and finely chopped
1 medium red pepper, cored and finely chopped
1/2 cup frozen or canned corn
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/4 cup Mexican red sauce
6 large flour tortillas
3 cups shredded Mozzarella
Finely chop half a medium onion. Seed and finely chop the jalapeno and
red pepper. Heat 2 tbsp olive oil to medium heat in a large skillet.
Add onion, peppers, jalapeno, corn and ground beef and stir until meat
is browned and vegetables have softened. Add chili powder, cumin, salt
and 1/4 cup red sauce and stir until completely combined. Remove the
skillet from the heat and stir in 1 cup of the shredded Mozzarella.
Spoon 1/6th of the ground beef filling into the middle of a tortilla.
Fold in the ends and roll to seal in filling. Arrange seam side down in
a large baking dish. Repeat with remaining tortillas.
Preheat oven to 350F. Top the burritos with 1 cup of red sauce and
reserve the remaining 3/4 cup of sauce to serve on the side. Top with
remaining 2 cups of cheese. Cover with tin foil and bake for 30 minutes
covered and an additional 10 minutes uncovered. Let the burritos rest
for 5 minutes before serving. Serve with strawberry salsa.
Strawberry Salsa:
1 pint strawberries, quartered
1 cup red grape tomatoes, quartered lengthwise
1/2 cup finely chopped red onion
2 tablespoons finely chopped jalapeno, seeds removed
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon balsamic vinegar
1/2 tablespoon coarse salt
1/4 teaspoon fresh-ground black pepper
Combine strawberries, tomatoes, red onion, jalapeno, and cilantro in a
large bowl and set aside. Whisk together lime juice, balsamic vinegar,
salt, and pepper in a small bowl and pour over the strawberry mixture.
Toss gently to combine, cover the bowl with plastic wrap, and
refrigerate for 1 hour.
STRAWBERRY BARBECUED
CHICKEN
6 boneless chicken breasts
Worcestershire sauce
Salt and pepper
1 jar (12 ounces) red currant jelly
1 pint fresh strawberries, washed, hulled and sliced
Cook chicken breasts over an outdoor grill. Season to taste with
Worcestershire sauce, salt, and pepper. In a small saucepan, heat
currant jelly slowly until warm and syrupy. Stir in strawberries and
heat until berries are just warmed through. Serve warm over chicken
breasts.
STRAWBERRY BREAD
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
4 eggs, beaten
1/2 cup oil
2-1/2 cups strawberries, chopped very fine
Combine flour, sugar, soda, salt, and cinnamon in a large bowl. In a
separate bowl, stir together remaining ingredients. Make a well in the
center of the dry ingredients, add wet ingredients, and stir until
smooth. Spoon into two greased and floured loaf pans (9x5x3). Bake at
350 degrees for 1 hour.
STRAWBERRY SPREAD
1/2 cup strawberry juice (from frozen strawberries or mashed fresh ones)
1 package (8 ounce) cream cheese
Place juice and cream cheese in blender. Process until spreading
consistency. Spread on cooled strawberry bread.
STRAWBERRY SPREAD
~Thank you, Jenny
1 jar strawberry jam
1 pint marshmallow cream
Combine ingredients and mix well. Great on hot rolls, toast or as an
ice cream topping.
SPINACH &
STRAWBERRY SALAD
2 tablespoons unsalted butter
2/3 cup sliced almonds
1 pound spinach,washed, trimmed of stems, & torn into bite-sized
pieces
1 pint fresh strawberries, stemmed & sliced like hearts
2 tablespoons lightly toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup sugar
2 teaspoons minced red onion
1/4 teaspoon paprika
1/4 cup cider vinegar
1/4 cup white wine vinegar
1/2 cup vegetable oil
Melt the butter in a small skillet and saute the almonds until lightly
browned and toasted. Remove from the heat & set aside to cool. In a
large bowl, combine the spinach & strawberries. Toss to mix. For
the dressing, toast the sesame seeds in the microwave (about 3 minutes
on high), or shake them over medium heat in a dry skillet until lightly
browned. In a jar with a tight-fitting lid, combine the sesame seeds,
poppy seeds, sugar, onion, paprika, vinegars, and oil. Shake well.
To serve, place 1 1/2 cups of spinach-strawberry salad on each plate
& sprinkle with a tablespoon of almonds. Spoon the dressing over
the top and serve immediately. Serves 10.
Make the cake mix according to package instructions. Lightly grease the
cupcake pan and fill the batter almost to the rim of each cup. Bake
according to directions and let cool.
In a mixer combine the cream cheese, butter, strawberries, sugar and
vanilla extract. Process the mixture until smooth. Transfer the
strawberry icing to a pastry bag fitted with a small tip. Push the tip
gently into the bottom of a cupcake and squeeze the strawberry icing
until the cupcake plumps. Frost the top of the cupcake with icing.
Continue with the remaining cupcakes. Garnish each cupcake with a
sliced strawberry.
Place vegetable oil, vinegar, soy sauce, sugar, hoisin sauce, sesame
seeds, sesame oil, Dijon mustard, ginger, shallot, garlic and pepper in
a blender or food processor and blend until smooth. (Or, grate the
ginger and mince the shallot and garlic then whisk all ingredients
together.) Refrigerate in a covered container. (Makes about 1 1/3 cups)
Hull and slice or quarter strawberries. Combine strawberries, chicken,
greens, jicama, fennel and green onion in a large bowl. Drizzle with
about 1/2 cup dressing and toss gently until evenly mixed.
STRAWBERRY BRUSCHETTA
1 package (16 ounce) strawberries or 3 cups fresh
16 to 20 each thin baguette slices
6 ounces soft goat cheese
2 tablespoons honey
If desired, toast baguette slices in a 350°F oven for 10 minutes or
until crisp. Cool. Hull strawberries. Slice each strawberry into
several thin slices holding strawberry intact. Stir goat cheese and
honey together in a small bowl; spread about 1 tablespoon onto each
bread slice. Place strawberries on bread fanning strawberry over
cheese. Repeat with remaining strawberries.
GRILLED CHICKEN
BREASTS
3 cups fresh strawberries, divided
4 teaspoons light olive or vegetable oil, divided
2/3 cups sliced shallots
1 clove garlic, pressed or chopped
1 small bay leaf
1/2 teaspoons dried thyme leaves
2 tablespoons balsamic vinegar
1/3 cups red wine
3/4 cups chicken broth
1 1/2 teaspoons cornstarch
2 teaspoons cold water
Salt and pepper, to taste
4 skinless, boneless chicken breasts (4 to 5 ounces)
Hull and slice strawberries. Set aside. Heat 2 teaspoons oil in a small
saucepan over medium-high heat.
Add shallots, garlic, bay leaf and thyme and stir until lightly
browned, 2 to 3 minutes. Add 3/4 cup sliced strawberries and cook for 1
minute, stirring constantly. Add balsamic vinegar and simmer 1 minute.
Add wine and simmer until liquid is reduced to about half. Add broth
and simmer 5 minutes. Whisk cornstarch and water together. Add mixture
to saucepan and boil for 1 minute, stirring until thickened. Strain
sauce and season with salt and pepper. Reheat just before serving.
Coat chicken with remaining 2 teaspoons oil; season lightly with salt
and pepper. Grill or broil 4 to 5 minutes per side, until internal
temperature is 170 degrees. Serve chicken surrounded by remaining
sliced berries and warm strawberry sauce.
DEEP FRIED
STRAWBERRIES
1 cup all-purpose flour, plus more for dusting
1 teaspoon granulated sugar
1 package (1/4 ounce) active dry yeast
1/4 cup warm (110 to 115 degrees) water
3/4 cup club soda or lemon lime soda
1 pounds fresh strawberries (large or long-stem if available)
Canola oil
3 tablespoons confectioners' sugar
Whisk together flour and granulated sugar. Set aside. Combine yeast and
warm water in a large bowl and whisk until yeast dissolves. Whisk in
club soda or lemon lime soda. Whisk in flour mixture until smooth and
blended. Cover loosely and let rest 1 hour.
Meanwhile, remove calyx (green leaves on top) from strawberries but do
not hull. Pat strawberries dry. Line a baking sheet with paper towels.
Set aside. Place extra flour in a small bowl.
Heat 2 inches of oil in a large heavy-duty sauce pan to 375°F to 380°F
(use a candy thermometer).
Dip strawberries, one at a time, in bowl of flour, dusting off excess.
Dip floured strawberries in batter and turn to coat (batter will be
very thick). Carefully place in oil (using tongs or a long skewer) and
fry until lightly golden all over (carefully stir with slotted spoon to
evenly cook), 1 to 3 minutes. Remove with a slotted spoon and transfer
to prepared baking sheet. Repeat with remaining strawberries. Place
fried strawberries on a platter, dust with confectioners' sugar. Serve
immediately.
STRAWBERRY CAKE
1 box deluxe white cake mix
1 package strawberry gelatin
4 eggs
3/4 cup oil
1/2 cup water
1 package frozen strawberries, thawed
1 box powdered sugar
1/2 stick butter
Combine cake mix, gelatin, eggs, oil, water and 1/2 cup juice from
strawberries. Mix until smooth, then pour into two 9 inch cake pans.
Bake at 350 degrees for 30-40 minutes. Combine remaining strawberries
with powdered sugar and butter. Spread on cake.
ROSY RED CREAM
FROSTING
2 envelopes unflavored gelatin
1 package (10 ounce) frozen strawberries, drained
1 pint heavy cream
1/4 cup sugar
Red Food coloring
1 angel food cake
Dissolve gelatin in small amount of strawberry juice. Heat remaining
juice; add to gelatin. Whip cream; fold in sugar and berries. Add drop
of red food coloring. Drip cool gelatin mixture into cream. Frost and
fill center of cake. Decorate with whole berries. Refrigerate several
hours before serving.
MILE HIGH STRAWBERRY
PIE
3 egg whites
1 package frozen strawberries, thawed
3/4 cup powdered sugar
1 cup heavy cream
1 baked 9 inch pie shell
Whip egg whites for 5 minutes. Add strawberries; whip 15 minutes until
very thick. Fold in 1/2 cup powdered sugar. Whip heavy cream, folding
in 1/4 cup powdered sugar. Fold into berry mixture. Pour into pie
shell. Freeze 24 hours before serving.
SEA BASS
w/STRAWBERRY ORANGE SALSA
2 pounds sea bass fillets cut into 6 pieces
2 large navel oranges
6 ounces fresh strawberries stemmed, chopped, about 1 cup
1/2 jalapeno pepper, stemmed, seeded, and minced
1/2 cup thinly-sliced green onions
1/4 cup chopped fresh mint or fresh basil leaves
2 tablespoons lime juice
1 teaspoon sugar
Salt to taste
Peel the oranges and remove all the bitter white pith. Section oranges
and finely chop, discarding the seeds. Put the chopped oranges in a
colander to drain 5 to 10 minutes. Transfer the chopped oranges to a
bowl with the strawberries, jalapeno, onions, mint and lime juice.
Season to taste with sugar and salt. Cover and chill for 1 hour so the
flavors can combine, or up to 8 hours.
Rinse the fish in cold water. Measure the thickness of the fish and
pour enough water into a deep skillet or saute pan to cover the fish.
Bring water to a boil, add the sea bass, cover the pan and remove it
from the heat. Let stand until the fish is opaque in the center, 10 to
12 minutes for fish pieces 1 1/4 to 1 1/2 inches thick, or up to about
20 minutes. Lift the fish from the pan and drain, then arrange on
individual plates. Spoon the salsa with its juice over fish and serve
immediately. 6 servings.
Note: Fish substitutes - cod, orange roughy, flounder, catfish, tilapia
STRAWBERRY PIZZA
w/CHICKEN, ONION
& BACON
~Thank you, Joan
1/2 cup strawberry jam
1/4 cup balsamic vinegar
1 teaspoon chili sauce
1 ball pizza dough, or ready to bake crust
1 cup diced or shredded, cooked, chicken breast
1/2 cup smoked bacon, cut in 1 inch pieces, cooked and drained
1/2 cup thin sliced sweet onion
12 ounces shredded Italian blend cheese
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh strawberries, diced small
Place pizza stone or sheet pan on middle rack of oven. Preheat oven to
450 degrees.
Place balsamic vinegar in a small saucepan. Bring to a boil, then
reduce heat and simmer 4-5 minutes or until reduced to half of original
volume and mixture is thick and syrupy. Add strawberry preserves and
chili sauce and mix well. Set aside to cool.
Pat or roll out pizza dough on a lightly floured surface to
approximately a 14 inch circle. Shape does not have to be perfect, this
is a rustic pizza. Place a piece of parchment paper, slightly larger
than your dough on an upside down sheet pan. (The parchment paper will
make your transfer of the pizza to the oven infinitely easier!)
Sprinkle parchment paper lightly with cornmeal. Fold dough in quarters
and place on parchment paper, then unfold.
Combine chicken with 2 tablespoons of the balsamic-strawberry mixture
and mix to coat all chicken with sauce. Pour remaining sauce onto pizza
dough and spread to cover. Leave 1 inch border all around the edge.
Place about 3/4 of the cheese on top of dough and spread to cover sauce
evenly. Scatter chicken, bacon and sweet onion over cheese to
distribute evenly. Scatter remaining cheese over this layer.
Slide parchment paper with pizza on top onto stone or cookie sheet.
Bake for approximately 8-10 minutes or until cheese is bubbly and crust
is golden brown. Watch carefully, at this temperature it is easy to
burn the pizza! Remove from oven and let cool slightly, 1-2 minutes.
Sprinkle with chopped cilantro and fresh diced strawberries. Serve and
enjoy!
Wash and hull strawberries. Place in a bowl; add remaining ingredients.
Start with 4 tablespoons sugar. Let strawberries stand at room
temperature for 30 minutes. Taste for sweetness, adding more sugar if
desired. Cover and chill well before serving.
Arrange bananas in bottom of a deep bowl. Crush strawberries; add
currant jelly and sugar to taste. Spread mixture over bananas. Whip
cream with 4 tablespoons of sugar until stiff; spread over
strawberries. Sprinkle macaroons over cream. If desired, top with
slivered almonds. Chill for one hour.
Drain strawberries, reserving liquid. Add sufficient water to make 1
1/2 cups. Combine strawberry liquid, cinnamon sticks, and sugar in
saucepan. Boil until sugar is dissolved. Cool. Remove cinnamon. Add
several tablespoons of Kirsch to taste. Pour syrup over combined
strawberries and oranges. Chill.
SPICED PITA CHIPS
WITH STRAWBERRY
SPREAD
2 large pita bread rounds
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 1/2 tablespoon margarine or butter, melted
2-3 fresh strawberries
1 tablespoon sugar
1 package (8-ounce) cream cheese with strawberry or pineapple
1 teaspoon finely shredded orange peel
1 tablespoon orange juice
Sliced fresh strawberries, for garnish
Cut each pita round into six wedges. Cut pita wedges in half crosswise
to make single layers. Combine sugar, cinnamon and nutmeg. Arrange
wedges in single layer on a baking sheet. Brush with margarine;
sprinkle with sugar and spices. Bake at 350 degrees for 10-15 minutes
or until golden.
Meantime, crush fresh strawberries with 1 tablespoon sugar until
strawberries are in small pieces. Stir strawberries into cream cheese
along with orange peel and orange juice. Spread onto crisps. Garnish
with sliced strawberries, if desired.
SPINACH STRAWBERRY
PECAN SALAD
2 bags spinach, rinsed and dried
1 pint strawberries, sliced
1 cup toasted pecan pieces (toast for 15 minutes at 300 degrees; watch
closely)
Dressing:
1/3 cup white vinegar
3/4 cup sugar
1 teaspoon dry mustard
1 teaspoon salt
1½ teaspoon minced onion
1 cup vegetable oil
1½ tablespoon poppy seeds
Mix dressing ingredients in blender. Place spinach, strawberries, and
pecans in large bowl. Toss with dressing just before serving.
RED PARFAIT PIE
1 box strawberry gelatin
1/2 cup boiling water
1 pint hard vanilla ice cream
1-2 cups fresh or frozen strawberries
1 baked 9 inch pie shell
Dissolve gelatin in water. Add ice cream and barely blend. Add
strawberries and blend. Pour into baked pie shell and chill for several
hours.
STRAWBERRY MERINGUE
RING
3 egg whites
1 cup sifted sugar
1 teaspoon vanilla
1 teaspoon vinegar
1 teaspoon water
1/2 teaspoon baking powder
1/8 teaspoon salt
Ice cream of choice
Using an electric mixer, whip egg whites until stiff. Combine vanilla,
vinegar, water, baking powder and salt. Alternately add a teaspoon of
sugar, one at a time, with combined ingredients. When all have been
added, beat the meringue several minutes longer. Place on brown paper
on a cookie sheet. Shape into a ring from. Bake at 225 degrees for 1
hour. Fill center with ice cream and top with strawberries.
STRAWBERRY WALNUT
TORTE
6 eggs separated
1 cup sugar
1 cup chopped walnuts
1/4 cup coarse cracker meal
1/8 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla
1 pint fresh strawberries
1 pint whipping cream
Beat egg yolks and sugar until thick and lemon colored. Add chopped
nuts. Mix dry ingredients. Fold in stiffly beaten egg whites
alternately with dry ingredients. Add vanilla. Turn into two lightly
greased and floured 9 inch layer pans. Bake 20 minutes at 350 degrees.
Place strawberries between the layers and top with whipped cream.
Garnish with whole strawberries.
STRAWBERRY BISCUITS
1 cup flour
2 tablespoons sugar
1 1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold unsalted butter
3/4 cup diced strawberries
1 tablespoon flour
1/4 cup plain fat-free yogurt
2 tablespoon almond milk
1/8 teaspoon almond extract
1/4 teaspoon vanilla extract
Preheat oven to 400 degrees and line a baking sheet with parchment
paper. Whisk together flour, sugar, baking powder, baking soda, and
salt in a large bowl. Dice butter into 1/2-inch pieces; sprinkle over
flour mixture and use a pastry cutter to cut in evenly until mixture
resembles coarse meal. Chill in refrigerator for 10 minutes.
Place strawberries between layers of paper towels and press gently to
remove moisture. Combine with 1 tablespoon flour in a small bowl; toss
with a fork to coat. Add strawberry mixture to flour mixture, folding
in gently. Combine yogurt, almond milk, and extracts in a small bowl;
add to flour mixture and stir just until moist.
Turn dough out onto a lightly floured board; lightly flour hands and
knead 3 or 4 times, just until dough comes together. Gently roll or pat
dough to a 1-inch thickness. Cut dough with a 1 1/2-inch biscuit cutter
to form 12 rounds; gently gather scraps and re-roll as needed.
Place dough rounds 1 inch apart on prepared baking sheet; brush with
almond milk and sprinkle evenly with turbinado sugar. Bake for 12
minutes or until puffed and golden. Cool 2 minutes on wire rack; serve
warm. Store leftovers in an airtight container up to 1 day and warm
before serving.
Yield – 12 biscuits
GRILLED MAHI MAHI
TACOS w/STRAWBERRY
SALSA
~Thank you, Amanda
Strawberry Salsa:
1 cup diced fresh strawberries
1/2 cup diced mango
1/4 cup diced papaya
1/4 cups diced pineapple
2 tablespoons diced red onion
2 tablespoons freshly squeezed lime juice
1 tablespoon chopped cilantro
1 1/2 teaspoons rice vinegar
Salt and black pepper
Cayenne pepper
Avocado Sour Cream:
1/4 cup diced avocado
1/4 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons freshly squeezed lime juice
Chipotle Sour Cream:
1/2 cup sour cream
1/2 chipotle in adobo
Salt and white pepper
Granulated garlic
1 pound mahi-mahi, cut into 2-ounce pieces
Salt and black pepper
Ground cumin, ground coriander and ancho chile powder
8 (6-inch) corn tortillas, heated
8 (6-inch) flour tortillas, heated
2 cups shredded napa cabbage
To make Strawberry Salsa, gently mix together all ingredients; season
with salt, pepper and cayenne pepper.
To make Avocado Sour Cream, blend all ingredients in food processor or
with stick blender.
To make Chipotle Sour Cream, blend sour cream and chipotle in food
processor or with stick blender; season with salt, pepper and
granulated garlic.
Season mahi-mahi with salt, pepper, cumin, coriander and ancho chile
powder. On gas or charcoal grill, cook fish until it offers no
resistance to the point of a small, sharp knife. Place 1 corn tortilla
on top of each flour tortilla. Top each corn tortilla with 1/4 cup
cabbage, 1 piece mahi-mahi and 1/4 cup Strawberry Salsa. Serve Avocado
Sour Cream and Chipotle Sour Cream on the side.
STRAWBERRY CHEESE
CAKE
~Thank you, Vickie
1 package (8 ounce) cream cheese
1 cup sour cream
1 package (16 ounce) frozen, sliced strawberries, thawed
1 graham cracker pie crust
Soften cream cheese and combine with sour cream; beat until creamy.
Fold in strawberries, mixing well. Spoon mixture into baked pie crust.
Place in freezer 4-5 hours or until firm. Serve with strawberry sauce.
Strawberry Sauce:
4 cups frozen strawberries cut into small pieces
1/4 cup sugar
1/4 cup water
1 tablespoon cornstarch
Placed sliced berries into a pan. Add sugar, water and cornstarch.
Place over medium heat and bring to a slow boil. Reduce heat to a
simmer and stir with a wire whisk until it starts to thicken. Cool and
serve over cheesecake.
BEEF STEAK
w/BALSAMIC STRAWBERRIES
4 steaks for grilling
1 tablespoon brandy
2 tablespoons butter
2 tablespoons minced shallots
1/4 cup balsamic vinegar
Pinch of salt
2 cups quartered or sliced Strawberries , hulled
Sprinkle steaks with brandy; cover and refrigerate for 30 minutes. Melt
half of the butter; brush over both sides of steaks. Place steaks on
greased grill over medium-high heat; close lid and grill, turning once,
until desired doneness, about 10 minutes for rare, 14 minutes for
medium-rare. Remove from grill; tent with foil and set aside.
Meanwhile, in saucepan, melt remaining butter over medium heat; cook
shallots until tender, about 3 minutes. Stir in vinegar and pinch more
salt; boil until reduced to about 1 tbsp. Add strawberries and heat
through.
ROAST BEEF IN
STRAWBERRY SAUCE
2 pound beef roast
4 tablespoons thyme
4 tablespoons kosher salt
4 tablespoons black pepper
1 cup ground almonds
2 cups beef broth
1/4 cup corn starch - more if needed
20 ounces frozen strawberries, thawed and pureed
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
Mix the thyme, 4 tablespoons kosher salt and black pepper together. Rub
into the meat. Preheat the oven to 325 degrees. Roast the beef in the
roasting pan until the internal temperature reaches 140 degrees, about
45 minutes.
Meanwhile, prepare the sauce. Bring the broth just to a boil in the
small saucepan. Add the almonds and return to a boil, then remove from
heat. Strain the broth into the larger saucepan. Mix cornstarch with
1/4 cup water and add to the almond sauce. Stir over low heat until
slightly thickened. Add the strawberries, cinnamon and salt. Keep
stirring until thickened .Let meat rest a few minutes before slicing
thin.
STRAWBERRY DIVINITY
~Thank you, Connie
3 cups sugar
3/4 cup light Karo syrup
3/4 cup water
2 egg whites, unbeaten
1 package (3 ounce) strawberry Jello
Combine sugar, syrup and water in a heavy saucepan. Bring to a boil,
stirring constantly. Reduce heat, continue cooking, stirring
occasionally to hard ball stage. Beat egg whites until fluffy, then add
Jello. Beat until mixture forms peaks. Pour in hot syrup, beating
constantly. Beat until candy loses gloss and holds shape. Pour into
greased 9x8 pan and let set.
OPEN FACE ROAST BEEF
SANDWICH
4 large sliced of cooked roast beef
4 large pieces of whole grain bread
•strawberry balsamic jam
4 cups fresh arugula
8 slices of Gruyere cheese; 2 per sandwich
Preheat oven to 400 degrees. Lightly toast pieces of bread in the oven.
Rough chop up arugula and remove any long stem pieces from the pile.
Smear each piece of bread with strawberry balsamic jam; layer roast
beef on top of the jam.
Place about 1 cup of fresh arugula on top of the beef. Cover the
arugula with cheese and put it into the 400 degree hot oven. Let the
cheese completely melt; about 3-4 minutes. Remove the open-face
sandwich from the oven and cut in half-lengthwise.
Cut mozzarella into 1/2-inch-thick slices. Layer 4 bread slices evenly
with turkey, basil leaves, strawberries and cheese. Place bread slices
on top of cheese. Brush sandwiches with melted butter. Grill sandwiches
until golden brown.
STRAWBERRY &
RICOTTA CHEESE TURKEY
BURGERS
~Thank you, Evelyn
1 pound ground turkey
5-6 medium to large sized strawberries
2 ounces ricotta cheese
2 large eggs
2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon Worcestershire Sauce
1/2 cup breadcrumbs
1/4 cup arugula, roughly chopped
3/4 teaspoon salt
1/2 teaspoon pepper
Dice the strawberries and cheese into small pieces, then set aside.
Next, in a large bowl, combine the eggs, olive oil, vinegar,
Worcestershire sauce, arugula, breadcrumbs, salt and pepper. Add the
turkey meat to the mixture by using your hands mix until just combined.
Over mixing at this stage will make the burgers tough when cooked.
Separate the turkey mixture into 8 balls that have been slightly
flattened in to a patty. Place about 1 tablespoon of the strawberry and
feta mixture into the middle of 4 of the patties then cover each of
those patties with the remaining four, by slightly pressing together
the edges.
Preheat a grill pan or griddle to medium high heat and spray with
cooking oil/spray. Once the grill/pan is preheated, place the burgers
in the pan and leave for 3 minutes. Flip the burgers and cook for
another 3 minutes. Reduce the heat to medium low, cover with some
aluminum foil and cook for another 4 minutes or until cooked through,
turning once.
STRAWBERRY TURKEY
WRAP
1 whole wheat tortilla (8-inch)
1/4 cup baby spinach leaves
4 slices deli turkey
1/4 cup strawberry slices
1 tablespoon chopped red onion
1 teaspoon poppy seed salad dressing
1/4 teaspoon chopped toasted pecans (optional)
Top tortilla with turkey, spinach, strawberries and red onion. Drizzle
with poppy seed dressing and top with pecans, if desired. Roll-up and
serve immediately. 1 serving
STRAWBERRY, TURKEY
BACON WRAP
8 slices turkey bacon
2 ounces crumbled blue cheese
1 cup sliced strawberries
¼ cup sliced almonds, toasted
4 (6-inch) tortillas
1 tablespoon butter, melted
1 teaspoon sugar
Cook bacon as specified on the package. Layer bacon, cheese,
strawberries and almonds down center of tortilla leaving 1-inch space
at bottom of tortilla. Fold bottom of tortilla up; roll up to enclose
filling. Secure wrap with toothpick.
Brush tortilla with butter; sprinkle with sugar. Cook in heated skillet
2 minutes per side or until golden and crisp.
Preheat oven to 350 degrees then rub roast with rosemary, pepper and 1
teaspoon of the salt. Place roast in shallow pan and roast 70 minutes
then remove from oven and let stand 10 minutes. While meat is resting
combine sugar and cornstarch in a medium saucepan. Stir in orange juice
and cook stirring over medium heat until mixture thickens. Remove from
heat and stir in cloves, lemon juice and remaining salt. Slice roast
and serve with sauce then garnish with strawberries.
STRAWBERRY PULLED
PORK
1 pork roast, 2-3 lbs
1/2 cup ketchup
1/4 cup cider vinegar
1/4 cup yellow mustard
1 pound frozen strawberries, drained, use juice
2 garlic cloves, minced
1 teaspoon dried rosemary
1 teaspoon Tabasco
Salt and pepper to taste
Season the pork on all sides with salt and pepper and place in the slow
cooker. Combine all remaining ingredients and pour over the pork. Cook
on low for 6-8 hours. Remove the pork and shred it with two forks. If
desired, transfer the sauce to a saucepan and reduce until thick. You
can add some additional tomato paste to thicken. Combine the pork with
the sauce and serve warm.
SPARERIBS WITH SWEET
N SOUR STRAWBERRY
SAUCE
3 pounds cooked spareribs
Sauce:
1 1/2 cups low-fat, low-sodium beef broth
1/2 cup white wine vinegar
1/4 cup dark brown sugar
1/4 cup low-sodium soy sauce
2 cups strawberries, rinsed, drained, hulled and diced into 1/2-inch
pieces, divided equally into two bowls
1 tablespoon rosemary, chopped (or 1 Tablespoon dry)
1 tablespoon cornstarch
2 tablespoons of water
1/4 teaspoon ground black pepper
Combine broth, wine vinegar, brown sugar, soy sauce, 1 cup of the
strawberries and the rosemary in a 1 1/2-quart sauce pan. Stir until
brown sugar is dissolved. Bring to a boil over medium-high heat,
stirring occasionally, until mixture is reduced by half (about 15
minutes). Reduce heat to low.
In a small bowl, mix the cornstarch with the 2 Tablespoons of water.
Whisk into the mixture in the sauce pan. Increase heat to medium-high,
whisking constantly, until the mixture returns to a boil and thickens.
Strain the mixture through a sieve into a medium-size bowl. Season with
black pepper and set aside.
Stir the remaining 1 cup of diced strawberries into the sweet 'n' sour
sauce. Slice through each rib section and arrange on a serving platter.
Pour 1 cup of the sauce over the ribs. Serve remaining sauce on the
side.
HAM STEAK WITH
STRAWBERRY SAUCE
~Thank you, Lizzie
1 large ham steak - about 1" thick
4 tablespoons brown sugar
1/3 cup apple cider vinegar
1 teaspoon dry mustard
3 cups large strawberries, halved
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
In a large skillet lightly brown the ham steak on both sides. Place it
in a shallow baking pan. Mix the brown sugar, vinegar and dry mustard
together in a small bowl. Spread the mixture over the ham steak. Mix
the strawberries and spices together in a saucepan. Simmer for about 15
minutes, stirring often. Pour the strawberry mixture over the ham.
Cover the pan loosely with foil and bake in a preheated oven at 300
degrees for about one hour
STRAWBERRY CHICKEN
STIR FRY
2 tablespoons butter
2 large whole chicken breasts, cooked, deboned, skinned
½ cup frozen strawberries, defrosted
4 pear halves
1 cup chicken stock, heated
1 tablespoon cornstarch
2 tablespoons cold water
Salt and pepper
Few drops of lime juice
Heat butter in a pan and add chicken and sprinkle with lime juice.
Cook, covered, over medium low heat. Season chicken and turn over and
continue cooking. Keep turning occasionally and cook till it gets
cooked. Add strawberries and pears to pan and continue to cook .Remove
the chicken and pears from pan and set aside. Add chicken stock and
bring to boil. Mix cornstarch with water and add to the sauce. Simmer 2
minutes over medium low heat and pour over chicken and fruit.
STRAWBERRIES &
CHICKEN APPETIZER
WITH PINE NUTS
1/2 cup strawberries
½ pound chicken breast
3 tablespoons roasted pine nuts
1 tablespoon premium oyster sauce
Side Ingredients:
2 bell peppers, one red, one green
4 cloves minced garlic
1/2 cup basil
2 pieces shallot
1/2 cup onion, chopped
1 tablespoon cooking oil
4 stalks green onion
Lettuce for garnishing
Marinade for Chicken:
1 egg white
2 teaspoons corn flour
1 tablespoon water
1 teaspoon sesame oil
2 teaspoons soy sauce
1/8 teaspoon salt
1 teaspoon cooking wine
Chop chicken breast in very small pieces. Blend marinade ingredients
and then stir into the chicken. Cover with plastic wrap and keep in
fridge for at least one hour.
Dice peppers and strawberries to match the size of the chicken pieces.
In a Chinese non-stick wok, heat 1 tablespoon oil over medium high
heat. Add shallot and onion, stir until soft and fragrant. Add
marinated chicken, making sure to separate pieces and stir until
cooked. Add minced garlic, peppers, mix well. Do not overcook. Season
with oyster sauce. Sprinkle strawberries, basil and roasted pine nuts
and serve on a lettuce leaf.
Serve with sesame flat bread or tortillas.
STRAWBERRY CHICKEN
SALAD
1/2 cup mayonnaise
2 tablespoons chopped chutney
1 teaspoon grated lime zest
1 teaspoon salt
1 teaspoon curry powder
1 tablespoon lime juice
2 cups diced cooked chicken
1 cup sliced celery
1/4 cup chopped red onion
1 1/2 pints hulled fresh strawberries, divided
Lettuce leaves
In large bowl, combine mayonnaise, chutney, lime zest, salt, curry
powder and lime juice. Add chicken, celery and onion; toss, cover and
chill. Just before serving, slice enough strawberries to make 2 cups;
gently toss with chicken mixture.
Line platter or individual serving plates with lettuce. Mound chicken
salad in center. Garnish with remaining 1 cup whole strawberries. 4
servings
STRAWBERRY ROMANOFF
2 pints fresh strawberries, sliced lengthwise
1/4 cup sugar
1/2 cup Curacao
1 cup heavy cream, whipped
1 pint vanilla ice cream
Sprinkle berries with sugar and curacao. Put ice cream into chilled
bowl; break into tablespoon size chunks with a fork. Fold strawberries
and whipped cream into softened ice cream. Serve immediately.
STRAWBERRY SWEET
POTATOES
~Thank you, Jean
2 medium size sweet potatoes
1 1/2 cups fresh strawberries, washed and trimmed
1/2 tsp. dried thyme
1/2 cup chopped walnuts, toasted
Salt to taste
Bake sweet potatoes on a foil lined baking sheet, 375 degrees, until
soft, about 30 minutes.
Meanwhile wash and trim strawberries, and blend until smooth. Scoop
cooked potato into a bowl, and blend with strawberry puree. Mix in
thyme, and salt to taste. Reheat to serve and sprinkle with chopped
walnuts.
PORK CHOPS WITH
STRAWBERRY RELISH
Strawberry Relish Ingredients
1 1/2 cups cleaned and diced strawberries
1/3 cup sugar
1/4 cup orange juice
2 teaspoons balsamic vinegar
1/2 teaspoon ground allspice
1 cinnamon stick
In a saucepan, mix all ingredients. Simmer for 10 minutes, until
strawberries are very soft, and mixture begins to thicken. Remove from
heat, may be served hot or cool.
Sprinkle pork chops on both sides with garlic salt. Heat oil in a
saucepan, on medium and add pork chops. Cook on each side for about 3
minutes, until both sides are golden. Serve hot chops with a generous
teaspoon of relish. Garnish with fresh sliced berries and grated orange
zest.
STRAWBERRY &
BRIE BRUSCHETTA
12 slices French bread, cut 1/2 inch thick
1/3 cup butter, softened
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
12 slices (about 12 ounces) Brie cheese
1 1/2 pounds (about 4 to 5 cups) sliced stemmed strawberries
1/2 teaspoon vanilla extract
1 cup sliced almonds toasted
Heat oven to 375 degrees. Spread 1 side of each bread slice with
butter; arrange, butter side up, on large baking sheet. In small bowl,
combine sugar and cinnamon; sprinkle 1 teaspoon over each slice of
bread. Reserve remaining sugar mixture. Toast bread in oven for 5
minutes. Remove from oven. Top each with 1 slice cheese; return to
oven. Bake an additional 4 to 6 minutes or until cheese is melted.
Meanwhile, in large bowl, combine strawberries, vanilla and remaining
sugar mixture; toss lightly. Place two bruschetta on each serving
plate. Spoon 1/3 cup strawberry mixture over each; sprinkle with
almonds. Serve immediately.
STUFFED AND SAUCED
FRENCH TOAST SOUFFLE
2 egg challahs , crusts removed and cut into1/2-inch thick slices
1 package (8 ounce) cream cheese
1 cup strawberry jam
3 large eggs
4 large egg whites
1 1/2 cups milk
2 tablespoons melted butter
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Berry Sauce:
1 cup sugar
1 tbsp cornstarch
1/4 cup orange juice
3 cups frozen unsweetened berries (blueberries or raspberries or mixed)
3 cups fresh strawberries, quartered
Souffle:
Coat a 13-by-9-inch baking dish with non-stick cooking spray. Lay a
single layer of bread slices along bottom of dish. Spread cream cheese
on each piece. Spread strawberry jam on remaining slices and lay to
face cream cheese, creating sandwiches in baking dish.
In a medium bowl, whisk eggs, egg whites, milk, melted butter, sugar,
vanilla and salt. Pour over sandwiches and turn to coat. Cover and
refrigerate for several hours or, for best results, overnight. Bring to
room temperature before baking. Bake uncovered at 350 degrees for 35 to
40 minutes.
Sauce:
In a medium saucepan, combine sugar and cornstarch. Stir in orange
juice until smooth. Add frozen mixed berries and heat to a boil over
medium heat stirring constantly until slightly thickened. Remove from
heat and stir in fresh strawberries. Let cool and serve berry sauce
spooned over individual portions.
GRILLED HALIBUT
2 cups diced Strawberries
1 mango, diced
1/4 cup diced red onion
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
1 tablespoon balsamic vinegar
1 tablespoon honey
Salt and pepper to taste
3 halibut steaks, about 1 inch thick
Vegetable oil
In medium bowl; combine all ingredients and mix well. Cover and
refrigerate for 1 hour. Brush halibut with oil. Place on barbecue grill
over medium-high heat for 4-5 minutes per side. Spoon salsa over each
steak and serve immediately. Serve remaining salsa separately.
VEAL WITH SUN DRIED
TOMATOES
1 pound veal loin roast
2 tablespoons olive oil
6 sun dried tomatoes, drained & cut into strips
1/2 cup light olive oil
6 tablespoons strawberry vinegar
2 tablespoons strawberry concentrate
Fresh strawberries for garnish
Rub veal roast with 2 tablespoons of olive oil. Roast in a 400 degree
oven for 25 minutes. Let cool to room temperature. Chill, if desired.
Slice veal as thin as possible and arrange slices on individual serving
plates. Sprinkle tomato strips over meat.
Whisk together olive oil, strawberry vinegar and concentrate. Drizzle
over veal. Add fresh mint leaves and fresh strawberries to decorate
each plate.
STRAWBERRY PUFF
PANCAKE
~Thank you, Nancy
3 eggs
3/4 cup milk
1/2 teaspoon salt
3/4 cup flour
1 tablespoon butter
3 cups sliced strawberries
1/4 cup orange juice
3/4 cup whipping cream
2 tablespoons maple syrup
Powdered sugar
In medium bowl, beat together eggs, milk, salt and flour until smooth.
In 12 inch oven-proof skillet melt butter; pour batter into skillet.
Bake at 450 degrees for 15 minutes. Reduce heat to 350, bake for 10
minutes or until brown and crisp. Pancake will puff up when baked but
will fall when removed from oven.
In medium bowl, pour orange juice over strawberries; let stand 5
minutes. In small bowl, whip ¾ cup cream until soft peaks form; stir in
maple syrup. Slide pancake onto serving plate; spoon berries over half
the pancake. Fold pancake in half over berries. Dust with icing sugar.
Cut pancake into 4 pieces; top with whipped cream
SPINACH AND
STRAWBERRY SALAD
2 bunches spinach, rinsed and torn into bite-size pieces
2 pints of strawberries
½ cup chopped walnuts
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds
In a large bowl, toss together the spinach, strawberries and walnuts.
Then in a medium bowl, whisk together the oil, vinegar, sugar, paprika,
sesame seeds, and poppy seeds. Pour over the spinach, strawberries and
walnuts, and toss to coat.
PORK AND STRAWBERRY
SALAD
1 pound boneless pork fillet
2 tablespoons olive oil
2 teaspoons cracked black pepper
1/3 cup balsamic vinegar
15 large strawberries, hulled, halved
2 teaspoons lemon juice
3 large lettuce leaves
1/2 cup goats cheese, crumbled
1 tablespoon sunflower seeds
Heat a frying pan over medium-high heat. Drizzle pork with half the
oil. Sprinkle with pepper and rub to coat. Cook pork, turning, for 12
to 15 minutes or until cooked through. Transfer to a plate. Stand
covered for 5 minutes to rest. Reduce heat to low. Add balsamic vinegar
to pan. Bring to a simmer. Simmer for 5 minutes or until reduced by
half.
Place strawberries, balsamic vinegar and lemon juice in a bowl. Toss to
combine. Slice pork. Place salad leaves on a platter. Top with pork,
strawberry mixture, cheese and seeds. Serve.
RED TEA
6 strawberries, hulled, halved
2 rose-hip and hibiscus tea bags, strings removed
5 cups cold water
1 tablespoon orange juice
Orange zest
Chopped strawberries
Place strawberry halves and tea bags in a saucepan. Add cold water and
bring to a boil over medium-high heat. Boil for 3 minutes or until
fragrant and deep red. Add orange juice. Stir to combine. Place orange
zest and chopped strawberries in a heatproof jug. Strain tea into jug.
Serve.
STRAWBERRY DUMPLINGS
Dumplings:
2 cups all-purpose flour
Salt and pepper to taste
1 egg
1 cup milk
1 container (8 ounce) cottage cheese
1 can (12 ounce) evaporated milk
2 tablespoons butter
Mix dumpling ingredients together and form small balls. Place balls
into boiling water, stir, and let boil for 8-10 minutes.
Sauce: Blend strawberries with sugar and sour cream at high speed until
smooth.
Pour sauce over dumplings and serve hot. Can be further topped with
brown sugar or/and sweetened sour cream.
STRAWBERRY SHORT CAKE
2 tablespoons shortening
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 cup sugar
1 teaspoon vanilla
Pinch of salt
1 egg
1 cup milk
Strawberries, sweetened and sliced
Cream the shortening and sugar, add vanilla, salt and baking powder and
mix well. Add flour and milk and stir well. Mixture may be slightly
lumpy. Pour into 9-inch square or round greased pan and bake at 350
degrees for 25 minutes. Slice into squares and top with berries and
whipped cream.
STRAWBERRY &
JELLO ANGEL FOOD CAKE
1 large package strawberry Jello
2 packages frozen strawberries
1 angel food cake
1 large container Cool Whip
Thaw berries (do not use fresh). Make Jello in a large bowl but only
use 2 cups water; then ad berries. Refrigerate for about 1/2 hour or
until mixture starts to set up. Break 1/2 to 3/4 of the angel food cake
into small pieces and add to Jello strawberry mixture. Stir completely
until mixture is completely jelled. Top with Cool Whip before serving.
Keep leftover refrigerated.
STRAWBERRY SHORTCAKE
BISCUITS
~Thank you, Marion
3 cups all purpose flour
3 tablespoons granulated sugar
1 1/2 tablespoons baking powder
3/4 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract
Strawberries, sweeten and sliced
Whipped Cream
Sift the flour, sugar, baking powder, and salt into a large bowl. Toss
with a fork to combine. Cut the butter into the flour mixture with a
pastry cutter or a fork until the largest pieces of butter are the size
of peas. (Or pulse several times in a food processor.) Combine the
cream and vanilla in a liquid measure. Make a well in the center of the
flour and and pour the cream mixture into the well. Mix with a fork
until the dough is evenly moistened and just combined; it should look
shaggy and still feel a little dry. Gently knead by hand five or six
times to create a loose ball.
Turn the dough out onto a lightly floured work surface and pat it into
an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking
sheet lined with parchment or silpat, cover with plastic and chill for
20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the
dough from refrigerator. Cut the dough into 9 even squares and spread
them about 2 inches apart from each other on the baking sheet. Bake
until the biscuits are medium golden brown, 18 to 20 minutes. Top each
biscuit with berries and whipped cream. Makes 9 biscuits.
JAPANESE STRAWBERRY
SPONGE SHORTCAKE
4 large eggs, white and yolks separated
9 1/2 tablespoons granulated sugar, sifted once
3 tablespoons milk, at room temperature
1/2 teaspoon vanilla extract
14 tablespoons cake flour, sifted 3 times
2 1/3 tablespoons butter, melted
Strawberries, sweetened and sliced if desired
Whipped cream
Preheat the oven to 350 degrees. Line a 7 or 8-inch circular cake pan
with parchment paper, or grease the cake pan with butter, then lightly
coat the pan with flour. Add the sugar to the egg whites, and beat the
egg whites until they are stiff and glossy. Add the egg yolks to the
egg white mixture, and gently whisk until the yolks are incorporated.
Add the milk, vanilla extract, and flour (in that order) to the batter
and gently fold them into the batter with a spatula. Fold in the melted
butter until it is well combined. Pour the cake batter into the
prepared cake pan, and get rid of any air bubbles in the batter by
dropping the pan on a counter once or twice. Bake the cake for 25 to 30
minutes. The cake is done when it is golden brown and springs back when
pressed lightly. Let the cake cool completely on a wire rack. Run a
blade around the inside of the pan to loosen the cake, and remove.
WHOLE WHEAT BISCUITS
1 cup all-purpose flour
1 cup whole wheat pastry flour (you can use all white flower if you
prefer, but this is a more interesting texture)
2 1/2 teaspoons baking powder
1 1/4 teaspoons. salt
1/4 cup sugar
1/8-1/4 cup butter
3/4 cup milk
Strawberries, sweetened and sliced if desired
Preheat oven to 450 degrees. Sift flour before measuring. Resift with
baking powder, salt, and 1/4 cup sugar. Cut in butter. Add milk. Stir
lightly, then knead gently in the bowl for 1/2 minute. Pat into rounds
about 3 inches across and 3/4 inch thick. Place on cookie sheet and
bake until lightly browned, about 10-12 minutes. Serves 4-6
Sift together dry ingredients; cut in butter until mixture is like
coarse crumbs. Combine egg and cream; add all at once to dry
ingredients, stirring only to moisten. On a floured surface knead
gently for 1/2 minute. Pat or roll to 1/2 inch. Cut 6 biscuits with a
floured 2-1/2 inch cutter. Bake on ungreased baking sheet at 450
degrees for 10 minutes.
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Puree strawberries and bananas in a blender. Blend until smooth. Add
yogurt and sugar, blend until smooth. Pour into 8 inch square pan;
freeze for 2 to 3 hours or until firm. Break the frozen mixture into
chunks and place in a chilled mixer bowl. Beat with electric mixer on
medium speed until fluffy. Return to pan; c over and freeze at least 6
hours or until firm. 10 -1/2 cup servings
Per serving: 68 calories, 1g total fat, 4mg cholesterol, 33mg sodium,
14gm carbs, 11gm sugar, 3gm protein
STRAWBERRY SLUSH
1 pint fresh strawberries, washed and hulled
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon sugar
1/4 cup club soda
1/2 to 1 cup ice cubes
Reserve 3 strawberries for garnish. Puree remaining berries in a
blender. Add remaining ingredients; blend well until smooth and foamy.
Garnish each serving with a fresh berry. Serves 3 - 2/3 cup
Per serving: 54 calories, 0gm total fat, 0mg cholesterol, 8mg sodium,
13gm carbs, 10gm sugars, 1gm protein
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Diabetic
Choices
STRAWBERRY OATMEAL FLAPJACKS
4 egg whites
3 teaspoons sugar free strawberry jam
1/2 cup old fashioned rolled oats
1 tablespoon grape-seed oil
1 teaspoon powdered sugar , for garnish (optional)
Cooking spray
Coat skillet with cooking spray and heat over medium. In blender, place
egg whites, strawberry jam, oats, and oil. Mix until smooth. Pour half
of batter into prepared skillet making one pancake, cook 4 to 5
minutes. Flip pancake and cook until browned. Repeat process with
remaining batter. If desired, dust with powdered sugar. 2 servings
Per serving: 173 calories, 8g total fat, 110g sodium, 16.5g carbs, 1g
sugars, 9.7g protein.
1 package frozen, unsweetened strawberries
3 cups unsweetened grapefruit juice
1 liter club soda
Blend strawberries, and juice in a blender or food processor until
smooth. Pour into pitcher or punch bowl. Slowly pour club soda down the
side of the container. Stir gently to mix. Serve immediately. Serves 8.
Per 1 cup serving: 48 calories, 0gm fat, 0mg cholesterol, 30mg sodium,
12mg carbs, 8gm sugars, 1gm protein.
Exchange list: 1 fruit
HEART OF CREAM
1 1/2 packages (12 ounces) reduced fat cream cheese
1 teaspoon fresh lemon juice
1/4 cup fat free evaporated milk, chilled
1 tablespoon brown sugar
1/2 teaspoon maple flavored extract
1 cup strawberry sauce - see below
6 fresh strawberries for garnish - optional
In blender or food processor, puree cream cheese with lemon juice,
evaporated milk, brown sugar and maple extract. Blend until smooth.
Place cheese mixture in a strainer and set over a bowl. Chill 8 hours
to allow liquid to drain. Discard liquid. Shape the cheese into a ball
and place in center of small serving dish. Surround with 1/4 cup
strawberry sauce and fresh berries if desired. Pass around the
remaining sauce. 6 servings.
Per serving: 178 calories, 12gm total fat, 40mg cholesterol, 234mg
sodium, 12gm carbs, 11gm sugar, 6gm protein.
Strawberry sauce:
1/2 cup thawed frozen strawberries, unsweetened
1 tablespoon sugar
1 teaspoon fresh lemon juice
2 tablespoons water
Puree all ingredients in a blender until berries are crushed and liquid
is released. Chill well; shake or stir before serving. Makes 1 cup
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For
Two
STRAWBERRY & BANANA BREAKFAST
SANDWICH
2 English muffins
1 small container strawberry yogurt
1 banana, sliced
5 or 6 whole strawberries, sliced
Spread yogurt on the English muffin. Slice and put bananas and
strawberries on one side. Spread yogurt on other English muffin, put on
top. Pick up and enjoy! (You could also use toast or bread)
STRAWBERRY-ORANGE
OMELETTE
2 eggs
2 tablespoons orange juice
Salt and pepper to taste
1 tablespoon butter
1/2 cup sliced strawberries
Beat together eggs and orange juice; season with salt and pepper. Heat
skillet over medium high heat. Melt butter in skillet. Pour in egg
mixture. As mixture sets at the edges, with spatula, gently push cooked
portions toward the center. Tilt and rotate the pan to allow uncooked
egg to flow into the empty spaces. When egg is almost set on surface
but still looks moist, cover one half of the omelet with strawberries.
Slip spatula under the unfilled side, fold the omelet in half and slide
onto a warm plate.
Halve the ladyfingers and line deep sherbet glasses with them. Mix
strawberries with the four tablespoons of sugar and the cordial and let
stand ten minutes. Meanwhile, whip the cream stiff with the additional
sugar. Fill the center of the sherbet dishes with the strawberry
mixture, cover with sweetened whipped cream and garnish with halved
strawberries. Chill before serving.
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If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
Information
& Credits
The A
to Z Recipes Newsletter is published by
Maggie Blackwell, Editor & Contributing Author, every Wednesday
and Sunday.
The information contained in issues and the website of A to Z
Recipes is for use at your own discretion. Confer with health
professionals for any special needs. Feel free to forward this
publication to family and friends.
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