CYBERKITCHEN ISSUE 10 RECIPES
Title: STRAWBERRY FRAPPE'
Categories: Beverages, Fruits
Yield: 2 1/2 cups
1 c Strawberries rinsed and caps
Removed
1/2 c Non-fat vanilla frozen
Yogurt
3/4 c Spring water
1 -2 Tbs. honey or brown sugar
2 Ice cubes
Place all ingredients in blender, except ice cubes.
Blend for 10 seconds then add ice cubes; blend for
another 30 seconds. Pour and enjoy. Original recipe by
D. Weiss.
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Title: STRAWBERRY VINYL
Categories: Fruits, Snacks
Yield: 5 servings
3 c Fresh strawberries
1 tb Lemon juice
1 tb Light corn syrup
Place strawberries in electric blender; process until
smooth. Measure 2 cups of strawberry puree; stir in
lemon juice and corn syrup. Line a jellyroll pan with
heavy-duty plastic wrap, and tape to pan corners.
Pour pureed strawberry mixture into prepared pan and
spread leaving 1-inch margin on all sides. Dry in a
convection oven or dehydrator at 150 degrees for 7-1/2
to 8 hours or until dry and no longer sticky. Remove
vinyl from pan while still warm; beginning with short
end, roll up jellyroll fashion. Cut into logs, and
wrap in plastic wrap. Yield 5 (2-inch) logs. (D.
Weiss)
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Title: STRAWBERRY LOVERS SUNDAES
Categories: Desserts, Fruits
Yield: 4 servings
1 pt Strawberries, rinsed with
Caps removed and sliced in
Half
1/4 c Honey
1 1/4 t Finely chopped mint leaves
3 c Frozen nonfat strawberry
Yogurt
Combine strawberries, honey and mint; blend thoroughly.
Divide yogurt into individual dessert bowls and top
with 1/3 cup strawberry mixture. If desired, garnish
with fresh mint leaves.
(D. Weiss)
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****A COLLECTION OF DELIGHTFUL AND REFRESHING STRAWBERRY
RECIPES****
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Title: ROSY STRAWBERRY SOUP
Categories: Soups, Fruits, Salli's
Yield: 6 servings
1 1/2 c Strawberry preserves
1 1/4 c Sour cream
3/4 c Half and half
2/3 c Sherry
1 1/2 T Grenadine
1 Pint fresh strawberries,
Stemmed and halved
In large bowl whisk together preserves and sour cream.
Stir in half and half, sherry and grenadine. Chill
several hours. Just before serving, mix in berries.
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Title: TRIFLE FRUIT SALAD
Categories: Salads, Fruits, Salli's
Yield: 12 servings
***SALAD***
2 c FRESH pineapple chunks
2 c Strawberries, sliced
2 c Blueberries
2 c Seedless green grapes
***TOPPING***
1 1/4 c Milk
1/2 c Sour cream
1 Pkg. instant banana pudding
(3 3/4 oz. size)
8 oz Can crushed pineapple, un-
Drained
In large glass serving bowl, layer fruits. In medium
bowl, combine milk and sour cream; blend well. Add
pudding mix; beat until well blended, about 2 minutes.
Stir in pineapple. Spoon pudding mixture over fruit to
within 1 inch of edge. Cover; refrigerate several
hours to blend flavors. Makes 12 (3/4 cup) servings.
From Pillsbury.
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Title: AUSTRIAN STRAWBERRY MOUSSE
Categories: Desserts, Fruits, Salli's
Yield: 8 servings
1 qt Strawberries, washed and
Hulled
1/2 c Sugar
1/2 c White wine
2 Envelopes unflavored gelatin
1/2 c Cold water
1/2 c Boiling water
2 c Heavy whipping cream,
Whipped
Reserve several strawberries for garnish. Press
remaining berries through a fine sieve. Add sugar and
white wine and stir well. Chill.
Soften the gelatin in the cold water, then add the
boiling water and stir to dissolve. Cool.
Combine gelatin and chilled strawberry mixture. Beat
until fluffy and slightly thickened. Fold in whipped
cream. Turn into an oiled 2-quart mold. Chill for at
least 3 hours. Un- mold onto a chilled platter.
Garnish with reserved strawberries.
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Title: JEWELED CONGEALED FRESH FRUIT
Categories: Salads, Fruits, Salli's
Yield: 12 servings
1 pt Strawberries, halved
3 Envelopes unflavored gelatin
4 1/2 c Unsweetened pineapple juice
Divided
2 (15 1/4 oz.) cans pineapple
Tidbits, drained
2 (11 oz.) cans mandarin
Oranges, drained
1 Grapefruit, peeled,sectioned
And well drained
1 c Fresh blueberries
1 c Seedless green grapes
Lettuce leaves
Your favorite poppyseed
Salad dressing
Arrange strawberry halves, cut side up in the bottom of
a lightly greased 12-cup Bundt pan. Set aside.
Sprinkle gelatin over 1/2 cup pineapple juice in a
small saucepan; stir and let stand 1 minute. Cook over
low heat, stirring until gelatin dissolves (approx. 2
minutes). Combine gelatin mixture and remaining 4 cups
pineapple juice in a large bowl.
Pour about 1/2 cup pineapple juice mixture over
strawberries in Bundt pan; chill until firm.
Chill remaining pineapple juice mixture until
consistency of unbeaten egg white. Stir in pineapple
tidbits and remaining fruit; spoon into Bundt pan.
Chill until firm. Line a large serving plate with
lettuce leaves. Unmold onto the lettuce leaves. For
best results cut with an electric knife and serve with
poppyseed dressing. (From Southern Living)
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Title: STRAWBERRY DIP
Categories: Dips, Fruits, Salli's
Yield: 5 cups
1 8 oz. tub COOL WHIP, thawed
1 8 oz. container strawberry
Yogurt
1/2 c Crushed strawberries
1 T Grated orange peel
Assorted fresh fruit:
Strawberries, grapes, kiwi,
Sliced oranges or pineapple
Mix whipped topping, yogurt, strawberries and orange
peel until well blended. Spoon into serving bowl and
refrigerate until ready to serve.
Serve as a dip with the fresh fruit.
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Title: THREE FRUITED YOGURT DESSERTS
Categories: Desserts, Fruits, Salli's
Yield: 6 serv. each
***ONE***
3 c Plain yogurt
1 c Fresh blueberries
1 c Fresh, pitted cherries
Maple syrup OR honey to
Taste
1/2 t Pure vanilla extract
***TWO***
3 c Plain yogurt
1 1/2 c Fresh peach slices
1 c Fresh strawberries, halved
Honey to taste
1 Mashed, ripe banana
1/2 t Pure vanilla extract
***THREE***
3 c Plain yogurt
3 c Grated apples
1/2 c Chopped, toasted almonds
1/2 c Maple syrup
Dash each of cinnamon &
Nutmeg
OPTIONAL: 1/4 cup raisins
OR
Toasted sunflower seeds
Gently combine all ingredients. Spoon into
individual dessert dishes. Serve well chilled.
(From the Moosewood Cookbook by Mollie Katzen)
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Title: BALSAMIC STRAWBERRIES
Categories: Fruits, Salli's
Yield: 4 servings
2 pt Strawberries
4 To 6 teaspoons sugar
1 T Balsamic vinegar
This is an exquisite dish created by the talented Mollie
Katzen. She advises the use of perfectly ripe berries
to maximize the effects of this traditional Italian
treat. Please note that the berries may be sliced and
sugared up to a day in advance. However the vinegar
should be applied within 30 minutes of serving.
1. Clean the strawberries by wiping them with a damp
paper towel. Avoid washing them directly in water
as this dilutes the flavor of the berries by ab-
sorbtion.
2. Hull the strawberries, and halve or slice them. This
would depend on their size. Place the berries on a
shallow pan (10-inch pie pan) and sprinkle with
sugar. 3. Cover tightly with plastic wrap and allow to
sit for several hours, shaking the pan every so often.
If you plan you plan on letting then sit for more than
3 1/2 hours, they will have to be refrigerated.
4. Sprinkle with vinegar within a half hour of serving at
room temperature.
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Title: STRAWBERRY MUFFINS
Categories: Muffins, Fruits, Salli's
Yield: 12 muffins
1 1/2 c Chopped strawberries
3 T Sugar
3/4 t Cinnamon
2 c Flour
1 T Baking powder
1/2 t Salt
1 Egg, beaten
1/2 c Milk
1/2 c Sour cream
1/3 c Butter, melted
1/2 c Brown sugar, packed
Preheat oven to 400 degrees. Toss the berries with
sugar and cinnamon. Sift together the next three
ingredients. Add remaining ingredients, stirring
until just moistened; fold in the strawberries.
Fill paper-lined muffin tins full and bake for
about 20 minutes.
(From GRANNY'S MUFFIN HOUSE cookbook)
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