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Featured Recipe
STRAWBERRY SHORTCAKE
3 cups flour
1 tsp. salt
1 tbsp. sugar
1 cup milk
1/2 cup butter
1 cup heavy cream, whipped w/ 1 tbsp. sugar and 1 tsp. Vanilla
2 pints strawberries, sliced
1/3 cup sugar
3 1/2 tsp. baking powder
Preheat oven to 450 degrees. Sift together flour, baking powder,
sugar and salt in a large bowl. Cut in butter. Add milk and
stir until blended. Knead dough briefly on a floured surface
and roll out to 1/4 inch thick. Cut into 10 to 12 four inch
rounds and place on ungreased cookie sheet. Brush tops with 1/4
cup melted butter. Bake 20 minutes or until golden. Combine
berries with sugar.
For each serving, split a shortcake,mound with berries, top with
other half of shortcake, mound with more berries, and top with a
dollop of whipped cream.
TOMATO BASIL SALAD
6 Tomato Slices
6 Red Onions Sliced
2 Tbsp. Olive Oil
4 Tbsp. Red Wine Vinegar
2 Tbsp. Chopped Fresh Basil
1 tsp. Sugar
Feta Cheese (optional)
Place tomatoes in a shallow dish. Top each slice with an onion. In a small jar with a tight fitting lid, combine remaining ingredients, shake well. Pour over tomatoes and onions. Cover and refrigerate for at least one hour. Sprinkle with feta cheese before serving.
Strawberry Cobbler
1 cup self-rising flour
1 egg
1 quart Patterson’s fresh or frozen strawberries
1 cup sugar
½ stick margarine
Spray an 8x8 inch deep baking dish with cooking spray. Add strawberries and set aside. Mix flour, sugar and add egg. Pinch flour and sugar into the egg until your topping is all crumbly. Place evenly over the strawberries. Melt margarine and pour over the topping. Bake at 350 degrees for 40 minutes to 1 hour until crust is well browned. Serve hot or cold.
Strawberry Salsa
Ingredients:
- 2 1/2 cups finely chopped fresh strawberries
- 1 cup chopped green pepper
- 2 Tbsp chopped green onion
- 2 Tbsp minced fresh parsley
- 1/3 cup prepared Catalina salad dressing
- Dash of hot pepper sauce
- pepper to taste
-tortilla chips
Preparation:
In a large bowl, combine strawberries, green pepper, onions, and parsley. Stir in the salad dressing, hot pepper sauce and pepper. Cover and refrigerate for 2 hours. Serve with tortilla chips.
Fruit Dip
Easy
Yields 4 cups
2 (7 ounce) jars marshmallow cream
2 Tablespoons Orange Juice
1 (8 ounce) package cream cheese, softened
Mix all ingredients until smooth. Serve with pieces of fresh fruit for dipping.
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