Strawberry Salad Dressing

 

• 1 cup sliced strawberries, fresh or frozen
• 1/4 cup frozen orange juice concentrate
• 1 tablespoon vinegar
• 3 tablespoons canola oil
• 3 tablespoons honey
• 1 tablespoon corn syrup
• 1/4 teaspoon salt

Blend all ingredients in blender or food processor until smooth and creamy.
Refrigerate.


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Strawberry Jam

 

• 4 pints strawberries, washed and stems removed (five cups crushed berries)
• 1/4 cup lemon juice
• 1 package 1.75 ounce powdered pectin
• 7 cups sugar

Crush berries one layer at a time.
Combine berries, lemon juice, and powdered pectin in a large saucepot.
Bring to a full rolling boil.
Add sugar all at one time.
Bring mixture to a full boiling roll and boil exactly one minute, stirring constantly.
Remove from heat.
Skim off foam.
Ladle hot jam into prepared jars to 1/4 inch of top.
Top with two-piece lids.
Process 15 minutes in a boiling-water canner.
Makes eight cups.

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Farmer's Casserole

 

 

 

3 cups shredded hash-brown potatoes

1  cup shredded Monterey jack cheese with jalapeño peppers

1 1/2  cups diced cooked ham or Canadian bacon

1/2 cup sliced green onions

4 large eggs, beaten

2 cups half and half

1/2 teaspoon salt

1/4 teaspoon pepper

 

Grease a quiche pan or deep-dish pie pan.
Arrange potatoes evenly in the bottom of the dish.
Sprinkle with cheese, ham and green onion.
In a large mixing bowl, combine eggs, milk, salt and pepper.
Pour egg mixture over potato mixture in dish.
Bake in pre-heated 350 degree oven for 45 to 55 minutes or until center is set.
Let stand for 5 minutes before serving.
 

Tips:

Cheddar cheese may be used for Monterey jack cheese.

Add Tabasco for a bit of a kick.
May be made ahead several hours or overnight. Cover and refrigerate until ready to bake.
Serve with sour cream.

 

Strawberry Cream Pie

 

8 ounces cream cheese, at room temperature

1/2 cup sugar

1 teaspoon vanilla flavoring
1 cup chopped fresh strawberries
8 ounces whipped topping 

1 pre-made graham cracker pie crust

sliced fresh berries tossed with sugar for garnish 

 

Mix cream cheese, vanilla, and sugar.

Beat with an electric mixer until light and fluffy.

Add strawberries.

Fold in whipped topping.

Spoon into pie crust.

Cover and refrigerate for several hours before serving.  

Garnish each slice with berries tossed with sugar.

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Fresh Strawberry Pie

 

• 1 cup sugar
• 1 tablespoon cornstarch
• 12 ounce can 7-UP
• red food coloring
• fresh strawberries
• pre-baked pie crust

Mix sugar, cornstarch and 7-UP in medium saucepan.
Cook over medium heat, stirring constantly until filling thickens, about 15 minutes.
Stir in red food coloring.
Arrange whole berries in pie crust.
Pour filling over berries.
Chill.
Serve with whipped cream.

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Orange Curd

 

 

4 oranges

1 1/4 cups sugar

1/4 pound unsalted butter, at room temperature

4 extra-large eggs, at room temperature

1/2 cup freshly squeezed orange juice

1/8 teaspoon salt

Zest the oranges and combine with sugar.  Set aside.
Cream the butter in the bowl of an electric mixer.
Add the sugar and orange zest mixture and mix until light and fluffy.
Add the eggs, one at a time.
Add the orange juice and salt.
Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly.
The orange curd will be ready when it coats the back of a spoon.
Be careful not to overcook, or it will curdle.
Remove from the heat and let cool or refrigerate.

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Orange Curd freezes well.
Great to have on hand for fruit tarts, dip, or as a great breakfast spread.

 

Egg Salad

Egg Salad

8 hard-boiled eggs, peeled and coarsely chopped

1/2 cup mayonnaise

3 tablespoons onion, chopped

1 tablespoon pickle relish

2 teaspoons mustard

2 teaspoons sweet pickle vinegar
Few dashes hot-pepper sauce

Salt and pepper

Mix all ingredients together.
Chill before serving.

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