A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter.

The Monthly Theme topic of: Potluck Pleasers ends tomorrow. I hope you will share in the fun by sending in yours for posting. The recipes will be posted in the Monthly Theme issue due out on Sunday, May 6th. Visit the Monthly Theme section for more information and the link to be used for your submissions. Thanks! I will announce the next theme topic in Wednesday's issue.

Mary S. in Nashville, TN got me to thinking about strawberries when she sent me some information and recipes she found. She said: "May is strawberry month and this is some interesting information and I've included some recipes also. The information and recipes are from Practical Recipes. Unfortunately, I think the strawberries here were destroyed along with a lot of other fruit trees from the freeze we had around Easter." So, what she started I completed with a few from other readers, as well as some of my own. I hope you enjoy what has been shared. I had a ball putting it together, especially when I found how many recipes I'd forgotten about, that were sitting in computer files, scraps of paper, index cards, and a couple of books. Thanks, Mary, for the great idea! And say thanks to everyone whose recipes were used in today's berry special issue:

Mary S., Nashville, TN
Jean, Syracuse, NY
Johnny, LA
Kat, Spain
Treva, Eastern TN
Larry Holmes, Ontario, Canada
Bill Anatooskin, Burnaby, BC, Canada

We'll see you here again on Wednesday, God willing.

Psst!

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.

http://www.thebreastcancersite.com/

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Dear Friend,

As you got up this morning, I watched you, and hoped you would talk to me, even if it was just a few words, asking my opinion or thanking me for something good that happened in your life yesterday. But I noticed you were too busy, trying to find the right outfit to wear. When you ran around the house getting ready, I knew there would be a few minutes for you to stop and say hello, but you were to busy. At one point you had to wait fifteen minutes with nothing to do except sit in a chair. Then I saw you spring to your feet. I thought you wanted to talk to me but you ran to the phone and called a friend to get the latest gossip instead. I watched patiently all day long. With all your activities I guess you were too busy to say anything to me.

I noticed that before lunch you looked around, maybe you felt embarrassed to talk to me, that is why you didn't bow your head. You glanced three or four tables over and you noticed some of your friends talking to me briefly before they ate, but you didn't. That's okay. There is still more time left, and I hope that you will talk to me yet.

You went home and it seems as if you had lots of things to do. After a few of them were done, you turned on the TV. I don't know if you like TV or not, just about anything goes there and you spend a lot of time each day in front of it not thinking about anything, just enjoying the show. I waited patiently again as you watched the TV and ate your meal, but again you didn't talk to me.

Bedtime I guess you felt too tired. After you said goodnight to your family you plopped into bed and fell asleep in no time. That's okay because you may not realize that I am always there for you. I've got patience, more than you will ever know.... I even want to teach you how to be patient with others as well.

I love you so much that I wait everyday for a nod, prayer or thought, or a thankful part of your heart. It is hard to have a one-sided conversation.

Well, you are getting up once again. Once again I will wait, with nothing but love for you. Hoping that today you will give me some time. Have a nice day!

Your friend,
GOD

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!

Strawberries

Shared by Mary S., Nashville, TN

If you love strawberries, then you know that nothing compares in texture or flavor to a red, ripe succulent strawberry!


Some Strawberry Facts:

Strawberries were originally called "Strewberries". They were called this due to the way the berries seem to be just strewn about the leaves of the plant.

Eight strawberries provide 140 percent of the recommended daily intake of Vitamin C.

Strawberries are the first fruit to ripen in the spring.

One cup of strawberries has just 55 calories.

The strawberry is the only fruit with the seeds (on average, 200) on the outside of the fruit.

Strawberries are grown in every state in the United States and every province of Canada.

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!

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

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Q: Why did the strawberry cross the road?

A: Because its mother was in a jam.



Q: What did the cowboy strawberry say to the other cowboy strawberry?

A: “This punnet aint big enough for both of us”


Q: How do you hide an elephant in a strawberry patch?
A: Paint its toenails red.
Q: How can you know this works?
A: Have you ever seen an elephant in a strawberry patch?

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!

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

VIRGINIA STRAWBERRY TREAT

~Submitted by Maggie, TX

1 pound butter, softened 
2-1/2 cups sugar 
1 quart strawberries, hulled and quartered 
1 cup chopped pecans, toasted* 
3 egg whites, beaten until stiff 
1 (12-ounce) box vanilla wafers, crushed 

Cream butter and sugar. Fold in strawberries, nuts, and beaten egg whites. 

Line a 13 x 9 x 2-inch glass baking or serving dish with one-third of wafer crumbs. 

Spoon on a layer of half the berry mixture, add another one-third of the crumbs, the remaining berry mixture, and the last third of the crumbs. 

Chill several hours or overnight. To serve, cut into squares. 

Makes 15 to 18 servings. 

*To toast pecans, place in a shallow baking pan. Bake at 350*F (175*C) for 15 to 20 minutes or until pecans are lightly browned, stirring occasionally. Cool. Or, place in skillet over medium heat and toast, stirring constantly, until lightly browned. Be careful not to burn nuts.

Click if you have a submission for the Regional Recipes section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

STRAWBERRY BLOSSOMS

~Submitted by Mary S., Nashville, TN

12 large, fresh strawberries, rinsed
1 - 3 oz pkg cream cheese, softened
2 tbsp powdered sugar
1 tbsp sour cream

Remove stems from strawberries to form a flat base. Place berries on cutting surface, pointed end facing up. With a sharp knife, carefully slice each berry in half vertically to within a 1/4 inch of base. Cut each half into three wedges to form 6 petals. (Don't slice through the base.) Pull petals apart slightly.

In a small bowl, combine cream cheese, powdered sugar and sour cream; beat until light and fluffy. With a pastry bag and star tip or small spoon, fill strawberries with cream cheese mixture.

Note: A zipper sandwich bag can be used instead of a pastry bag by filling with cream cheese mixture and squeezing out excess air before sealing. Carefully cut one corner off of the bottom of the bag.

Variation: Use strawberry flavored cream cheese for added sweetness.


TROPICAL FRUIT DIP

~Submitted by Jean, Syracuse, NY

This is a quick, super easy fruit dip. Not exactly good for you, but it’s yummy. 

2 small (3 ounce) boxes White Chocolate instant pudding 
2 cups milk 
12 ounces whipped topping (Cool Whip) 
Coconut extract to taste 

Mix pudding and milk until combined. Fold in whipped topping. Fold in coconut extract. Use the extract sparingly as it could easily overwhelm the flavor. Serve with fruit, such as strawberries, pineapple, cantaloupe, grapes, sliced apples and nectarines. Variation: Use vanilla pudding instead of white chocolate and 4 ounces of Amaretto instead of the coconut extract.


PEACH STRAWBERRY SAUCE

~Submitted by Johnny, LA

This delicious dessert sauce is perfect for any summer event or occasion, and it's so easy to make. If you want to use fresh peaches, use about 1 1/2 cups and substitute peach nectar or juice for the canned peach juice. 

INGREDIENTS: 

1 can (15 ounces) peach slices in juice 
1/4 cup sugar 
1 tablespoon cornstarch 
1/2 teaspoon almond flavoring 
4 to 6 large fresh strawberries, sliced 

PREPARATION: 

Drain juice from peaches into a saucepan. Combine sugar and cornstarch; stir in to juice. Cook over medium-low heat until thickened. Add almond flavoring, reserved peach slices, and sliced strawberries; heat through. Serve over hot milk sponge cake, as shown, or over purchased pound cake, sponge cake, shortcake biscuits, or angel food cake.

Serves 4.


STRAWBERRY LEATHER

~Submitted by Mary S., Nashville, TN

3 cups fresh strawberries *
1 Tbsp. lemon juice
1 Tbsp. light corn syrup

Place strawberries in a blender and process until smooth. Measure 2 cups of strawberry puree. Stir in lemon juice and corn syrup. Line a 15x10 inch jellyroll pan with heavy-duty plastic wrap and tape plastic wrap to the pan at the corners. Pour strawberry mixture in prepared pan and spread thin, leaving 1 inch on all sides. You can adjust this to fit your dehydrator or another pan, be sure it is spread thin on the pan. Dry in an oven at 150 or a dehydrator for 7-8 hours or until surface is no longer sticky. Remove leather from pan while still warm and roll up jellyroll fashion. Cut into logs and wrap in plastic wrap. Make five 2 inch logs

* Any other fruit may be used in place of the strawberries.


WHITE CAKE WITH STRAWBERRIES AND CHOCOLATE GLAZE 

~Submitted by Jean, Syracuse, NY 

Vegetable cooking spray 
3/4 c. plus 2 tbsp. sifted cake flour 
1/2 c. superfine sugar 
1 tsp. baking powder 
1/4 c. vegetable oil 
1/4 c. water 
1 tsp. vanilla extract 
3 egg whites 
1/2 tsp. cream of tartar 
1 c. sliced small fresh strawberries 
1/4 c. semi-sweet chocolate morsels 
1 whole strawberry 

Coat a 10-inch flan pan with cooking spray; set aside. Combine flour, sugar, and baking powder in a medium bowl; make a well in center of mixture. Combine oil, water, and vanilla; add to dry ingredients, stirring well. Set aside. Beat egg whites (at room temperature) at high speed of an electric mixer until frothy; add cream of tartar and beat until stiff peaks form. Fold egg white mixture into flour mixture. Pour batter into prepared pan. Bake at 350 degrees for 18-20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on a wire rack. Arrange strawberries over the cake and set aside. Place chocolate morsels in a heavy-duty zip-top plastic bag; seal bag. Submerge bag in boiling water until chocolate melts. Snip a tiny hole in the end of bag, using scissors. Drizzle chocolate over strawberries. Garnish with a whole strawberry. 

Yield: 8 servings.


ZABAGLIONE ICE-CREAM CAKE

~Submitted by Kat, Spain
Head chef and moderator of http://www.cakechannel-forum.com/

Ingredients 
6 egg yolks 
1/4 cup marsala wine 
3/4 cup caster sugar 
750ml (3 cups) cream 
1 teaspoon vanilla extract 
1/2 cup icing sugar, sifted 
4 cups crumbled amaretto biscuits 
300g raspberries 
300g strawberries 
1 tablespoon lemon juice 

Method Line base and sides of a 23cm spring-form pan with non-stick baking paper and brush sides with melted butter. Place egg yolks, marsala and 1/4 cup caster sugar in a bowl over a saucepan of simmering water. Whisk until doubled in volume then chill over a bowl of ice. Beat cream until it forms stiff peaks, then beat in vanilla and icing sugar and fold into zabaglione mixture. Pour a quarter of the zabaglione mixture into the pan and freeze for 15 minutes. Top with a layer of amaretto biscuits then a layer of zabaglione. Freeze and repeat, finishing with a layer of zabaglione. Freeze for 4 hours. Place remaining caster sugar in a saucepan with 1/2 cup water and bring to the boil, stirring. Reduce heat to medium and simmer for 5 minutes. Set aside to cool slightly. Add raspberries. Place in a blender and whiz until a smooth puree. Strain and discard seeds then add strawberries and lemon juice. Pour the sauce over ice-cream cake and serve immediately.


LAYERED STRAWBERRY CAKE

~Submitted by Mary S., Nashville, TN

1 cup half & half
1/4 cup butter or margarine
1 1/2 cups granulated sugar
1 tsp vanilla
4 eggs
1 3/4 cups flour
3 tsp baking powder
dash salt
2-8 oz pkgs cream cheese, room temperature
1/2 cup powdered sugar
1 pint whipping cream
red food coloring (if desired)
1 pint of fresh strawberries, cleaned and sliced

Heat half & half in a saucepan until boiling, add butter and set aside. In a bowl blend sugar, vanilla and eggs, beat at high speed until mixture is very light and fluffy. In another bowl, mix flour, baking powder and salt, add egg mixture, then add half & half mixture, mixing well after each addition. Pour batter into a well greased and floured spring form pan. Bake at 350 degrees for 55 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool slightly and remove from pan. Let cool completely then cut cake into three even layers. Brush away any loose crumbs. Whip the cream cheese until very smooth, beat in the powdered sugar and whipping cream, until mixture is creamy and fluffy. You may add a few drops of food coloring if desired to tint frosting. Spread frosting between each layer, place sliced strawberries on each layer. Then spread remaining frosting on top and sides of assembled cake. Garnish with strawberries on top and on sides.


FRUIT-FILLED CHOCOLATE MERINGUES

~Submitted by Treva, Eastern TN

Serves: 6

2 egg whites, at room temperature 
1/4 tsp. cream of tartar 
Dash salt 
1/2 cup sugar
1/2 tsp. vanilla extract 
2 Tbsp. cocoa powder 
3/4 cup fresh or frozen strawberries, halved or quartered depending on size
3/4 cup fresh or frozen whole raspberries 
1 Tbsp. superfine or confectioners' sugar (for garnish) 

1. Preheat oven to 275 degrees. Line cookie sheets with parchment paper. 

2. In mixing bowl, beat egg whites with cream of tartar, vanilla and salt until soft peaks form (tips of peaks will curl over when beaters are removed). 

3. Beat in sugar a little at a time until soft peaks form (peaks will remain upright when beaters are removed). Sprinkle cocoa over top and fold in gently. 

4. Drop meringue by 1/4 cup portions onto parchment paper that has been lightly coated with cooking spray. Indent center of each with back of tablespoon. 

5. Bake 45 minutes or until dry to touch. Remove and cool. When completely cooled, store in air-tight container to prevent meringues from becoming soggy before serving time. 

6. Just prior to serving, fill center of each meringue with mixture of fruit so berries mound slightly. Lightly dust fruit with sugar to garnish. If confectioners' sugar is used, sift lightly over berries using small strainer and spoon to move sugar through strainer. This technique achieves light dusting desired. 

NUTRITION INFO
Calories: 92.5
Fat: 0.4 g 
Carbohydrates: 22.1 g 
Protein: 1.6 g

Source: The American Institute for Cancer Research. 


STRAWBERRY CREAM CAKE

~Submitted by Larry Holmes, Ontario, Canada

CAKE:
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup each butter and shortening, softened
1 1/2 cup granulated sugar
3 eggs
1 tablespoon grated orange zest
2 cups pureed unsweetened strawberries (fresh or frozen)
1/2 cup plain yogurt

WHIPPED CREAM TOPPING
2 cups whipping cream (35%)
1/4 cup icing sugar
1 teaspoon vanilla
fresh strawberries for garnish

Cake: In bowl, combine flour, baking powder, baking soda and salt. In separate bowl, using electric mixer, beat butter, shortening and sugar until fluffy. Beat in eggs, 1 at a time. Add orange zest. Fold in strawberries and yogurt. Gradually pout flour mixture into creamed mixture until well combined. Spoon batter into greased 9-icnch tube pan. 

Bake in 350-degree F. oven 60 to 70 minutes or until toothpick inserted comes out clean. Let stand in pan on wire rack util completely cool. 

Topping: Whip cream, gradually beating in icing sugar and vanilla. Cover cake with frosting. Spread over top of cake or individual servings. If desired, garnish with strawberries.

Serves 12.


STRAWBERRIES 'N' CREAM PIZZA

~Submitted by Mary S., Nashville, TN

1-1/2 cup flour
1/2 cup butter or margarine, cold and sliced
1 cup chopped pecans
3 chocolate toffee candy bars
1 8-oz. package cream cheese, softened
1 cup powdered sugar
1 qt. fresh strawberries, hulled and halved lengthwise
Frozen whipped cream topping, thawed

Preheat oven to 350 degrees. In a large bowl, combine flour, butter, and nuts; mix until blended. Press mixture on bottom of 12-inch pizza pan. Bake 10 minutes. Immediately sprinkle hot crust with toffee, distributing evenly over crust. Set aside to cool. Combine cream cheese and powdered sugar; beat until blended and smooth. Spread evenly over cooled crust to within 1/2-inch of crust edge. Arrange strawberries, cut-side down, in circular rows over cheese mixture. Decorate top of pizza with whipped cream. Sprinkle with crushed pecans if desired. Makes 8-12 servings.



GRILLED FRUIT WITH CHOCOLATE SAUCE

~Submitted by Treva, Eastern TN

POINTS® Value | 2
Servings | 4
Preparation Time | 12 min
Cooking Time | 6 min
Level of Difficulty | Easy

Our coffee-cinnamon accented chocolate sauce is a delicious complement to grilled fruit. It makes a wonderful ending to special summertime meals.

Ingredients 

1 sprays cooking spray 
1 tsp decaffeinated instant coffee, powder 
1/8 tsp ground cinnamon, or to taste (optional) 
2/3 oz fat-free sugar-free instant chocolate pudding mix, use half a 1.4 oz package 
1 1/2 cup fat-free skim milk 
2 large banana(s), cut into a total of 12 chunks 
12 medium strawberries, hulled 

Instructions 

Coat grid of grill with cooking spray. Preheat grill to medium. 

Combine coffee powder, cinnamon, pudding mix and milk in a tall pitcher. Blend with a whisk or immersion blender until mixture is frothy; set aside. (The mixture will firm up as it stands.) 

Alternately thread 3 banana chunks and 3 strawberries onto each of 4 metal skewers. Grill skewers, turning once, just long enough so that grill marks appear on fruit, about 2 to 3 minutes per side.

Remove fruit from skewers and divide among 4 plates. Top each serving with about 1/4 cup of chocolate sauce. 

Notes 

When you can't grill outdoors, consider broiling the fruit instead.

You can vary the taste of the sauce by adding a few drops of rum extract in place of the coffee powder, if desired.


BUTTER AND JAM THUMBPRINTS

~Submitted by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"

Yields 24 - 30 cookies 

1 3/4 cups all-purpose flour 
1/2 tsp. baking powder 
1/2 tsp. fine salt 
3/4 cup butter, softened 
2/3 cup granulated sugar 
1 large egg 
1 tsp. pure vanilla extract 
1/4 cup granulated sugar, for rolling 
1/3 cup raspberry, cherry or strawberry jam 

Preheat oven to 350 F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together flour, baking powder and salt. In a stand up mixer bowl, whip the butter and sugar until fluffy, about 5 minutes. Beat in the egg and vanilla extract until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated. Scoop the dough into 1" balls with an ice cream scoop and roll in sugar. Place the dough balls on the prepared baking sheets about 2" apart. Press a thumbprint into the center of each ball, about 1/2" deep and fill each indentation with about 3/4 teaspoon of your choice of jam. Bake cookies for about 15 minutes or until the edges are golden. For even color, rotate the the baking pans half way through baking. Cool cookies on the baking sheets. Store cookies in a tightly sealed container for up to 5 days.


STRAWBERRY SQUARES

~Submitted by Mary S., Nashville, TN

1 cup flour
1/2 cup crushed pecans or walnuts
1/4 cup packed brown sugar
1/2 cup butter or margarine, melted
1 1/2 cups whipping cream
2 cups sliced, hulled fresh strawberries
1 cup sugar
2 tablespoons lemon juice

For crust, in a bowl combine flour, nuts and brown sugar. Add melted butter. Toss to combine. Spread in a shallow baking pan. Bake at 350 degrees for 20 minutes or until golden, stirring occasionally. Spread 2/3 of the crust mixture in a 13x9x2 pan. Set aside.

In a mixing bowl, beat 1/2 cup of the whipping cream until soft peaks form. Add the strawberries, sugar and lemon juice. Beat mixture well. In another bowl, beat the remaining 1 cup whipping cream until stiff peaks form. Fold into the strawberry mixture. Transfer to prepared pan. Top with remaining crust mixture. Cover and freeze for at least 6 hours. Let stand at room temperature for 15 minutes before serving.

Makes 9-12 servings.

Garnish with additional berries if you wish.


STRAWBERRY COBBLER

~Submitted by Jean, Syracuse, NY

1 qt. fresh strawberries
1/4 lb. Butter
1 cup milk
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. Salt
1 cup sugar
1/4 tsp. ground cinnamon
Whipped cream (optional)

Heat oven 400 degrees. Hull the strawberries. Melt butter in an 8 x 12 inch baking dish in preheated oven about 4 minutes. Remove dish from oven. Add milk, flour, baking powder, salt, sugar and cinnamon to the baking dish and stir until just mixed. Arrange strawberries, tips pointed up, on top of the batter. Bake cobbler in oven until golden brown, about 25 minutes. Serve warm or at room temperature.

Makes 4 servings.


STRAWBERRY SALAD

~Submitted by Mary S., Nashville, TN

4 cups torn salad greens
1 cup watercress
1 cup sliced, hulled strawberries
1/2 half of a small red onion, thinly sliced
Poppy seed Dressing (homemade or bought)
Edible flowers such as nasturtiums or chive blossoms

In a salad bowl, place greens, watercress, strawberries onion. Top with dressing and toss to coat. Garnish with edible flowers. Chive blossoms and nasturtiums are peppery in taste. If they are not available to you, fresh mint can be used for garnish.

Caution: Be sure that all herbs and blossoms are free of pesticides.


STRAWBERRY CREAM CHEESE PIE

~Submitted by Jean, Syracuse, NY 

1 (10 oz.) pkg. Birds Eye strawberries, halved, in syrup, thawed 
2 (8 oz.) pkgs. cream cheese 
1/4 c. sugar 
1 tsp. Vanilla 
2 c. Cool Whip whipped topping, thawed 
1 prepared chocolate flavor crumb crust (6 oz.) 

Drain strawberries; reserving 1/4 cup liquid. Beat cream cheese, reserved liquid, thawed 

strawberries, sugar and vanilla until smooth. Fold in whipped topping. Spoon into crust. Refrigerate several hours or overnight. Garnish with strawberry halves and kiwi slices.

Makes 6 to 8 servings.


STRAWBERRY SALSA

~Submitted by Mary S., Nashville, TN

2 tablespoons oil
2 tablespoons lime juice
2 tablespoons red wine vinegar
2 tablespoons fresh chopped mint leaves
2-3 tablespoons fresh chopped cilantro
1 jalapeno pepper, seeded and minced
1/4 tsp. salt
1 pint strawberries, hulled and chopped
1/4 cup diced pineapple
1/2 cup chopped sweet onion

Combine oil, lime juice, vinegar, mint, cilantro, jalapeno, pepper and salt in medium bowl. Toss in strawberries, pineapple and onion. Serve over grilled chicken or pork.

Makes 2 1/2 cups.


ALMOND CREAM DIP WITH STRAWBERRIES

~Submitted by Jean, Syracuse, NY

2 pt. fresh strawberries
1 (3.4 oz.) pkg. vanilla instant pudding
2 c. whipping cream
1 c. milk
1/2 tsp. almond extract

Wash strawberries; do not hull. Pat dry and chill. Combine pudding mix and remaining ingredients in a large mixing bowl. Beat with a blender at high speed until soft peaks form (about 8 minutes). Serve with strawberries.

Yield: 6-8 servings or 25 appetizer servings.


STRAWBERRY MUFFINS

~Submitted by Mary S., Nashville, TN

2 1/2 cups all-purpose flour
2/3 cup sugar
1 tsp baking soda
3/4 tsp salt
1 1/2 cup fresh strawberries, sliced
1 cup skim milk, *see note
1/3 cup margarine, melted
1 1/4 tsp vanilla extract
1 egg, lightly beaten
1 egg white, lightly beaten
vegetable cooking spray
1 1/2 tbsp sugar

*note: add 1 tbsp vinegar or lemon juice to the milk, let sit for 5 minutes. Or substitute nonfat buttermilk.

Combine flour and next 4 ingredients in a large bowl, and stir well. Add fresh strawberries; stir well, and make a well in center of mixture. Combine buttermilk and next 4 ingredients; stir well. Add to dry ingredients, stirring just until moistened.

Divide batter evenly among 18 muffin cups coated with cooking spray; sprinkle 1-1/2 tbsp sugar evenly over muffins. Bake at 350 for 25 minutes or until toothpick inserted in center comes out clean. Remove from pans immediately; let cool on a wire rack.

18 servings.

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BANANA-BERRY POWER SMOOTHIE

~Submitted by Treva, Eastern TN

This recipe serves: 1 

1/4 cup orange juice
1/2 cup plain, low-fat yogurt
1/2 small, peeled ripe banana
1/4 cup stemmed, sliced strawberries
honey to taste
1 1/2 tablespoons vanilla soy protein powder

Cooking Instructions

1. Place all the ingredients in a blender. Blend on high speed until smooth. 

Nutrition Facts 
Serving Size: about 1 cup 
Calories 195 
Total Fat 1 g 
Saturated Fat 0 g 
Protein 21 g 
Total Carbohydrate 36 g 
Dietary Fiber 2 g 
Sodium 177 mg 
Percent Calories from Fat 2% 
Percent Calories from Protein 48% 
Percent Calories from Carbohydrate 50%


SHORTCAKE BISCUITS WITH BERRIES

~Submitted by Treva, Eastern TN

This easy-to-make shortcake biscuit, which uses baking powder, will bring back memories of traditional versions. 

olive oil spray
1 & 1/2 cups unbleached white flour
1/2 cup whole wheat or whole-wheat pastry flour
1/2 tsp. salt
4 tsp. baking powder
3 to 4 Tbsp. sugar for the biscuits, plus more for the berries, according to taste
2 Tbsp. butter, softened
4 Tbsp. olive oil
1 cup fat-free (skim) milk
1 lb. fresh strawberries
1 pt. fresh blueberries or 2 cups frozen
1/4 cup orange juice 

1. Preheat oven to 425 degrees. Spray a nonstick cookie sheet with oil spray. Set aside. 

2. Hull strawberries and slice into a bowl. Add fresh blueberries, if using. Mix in orange juice and sugar to taste. Set aside 30 to 60 minutes. (If using frozen blueberries that are defrosted, stir in just before assembling shortcakes.) 

3. In a medium bowl, mix together the flour, salt, baking powder and sugar. Use a pastry blender or a fork to cut the butter and oil into the flour mixture until it resembles coarse meal. Add the milk all at once. Stir until it is just incorporated and there are no lumps. 

4. Form 8 biscuits by dropping well-rounded quarter cups onto the cookie sheet. Bake 15 to 20 minutes or until biscuits are done. (Use a toothpick to test centers). Cool on a wire rack. 

5. Use a serrated knife to gently slice off the top third of each biscuit. Top with some berries and juice. Lay the top third of the biscuit on berries. Top with more berries and juice. Place remaining berries around each biscuit. Garnish with frozen yogurt, if using, and serve. 

Makes 8 servings. 

Calories: 253.6; Fat: 7.2 g; Carbohydrates: 43.9g; Protein: 5.3g

Source: The American Institute for Cancer Research 


CREAMY FRUIT SMOOTHIE

~Submitted by Maggie, TX

"Dry milk adds texture and protein without fat or a lot of calories. Try this easy concoction with your favorite fruit: strawberries, blackberries, bananas, kiwifruit, peaches or cherries, for example. A healthy alternative to the traditional milk shake."

3 cups fruit, fresh, frozen, unsweetened or canned (drained)
1 1/3 cups (3.2-ounce envelope) NESTL?® CARNATION® Instant Nonfat Dry Milk
1/2 cup water
1/2 cup ice cubes
2 tablespoons granulated sugar
1 teaspoon vanilla extract

Place fruit, dry milk, water, ice, sugar and vanilla extract in blender; cover. Blend until smooth.

VARIATION:
For a tropical taste sensation, use a mixture of mango, papaya and pineapple.

Servings: 4
Source: Nestle

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COTTAGE CHEESE FLUFF

~Submitted by Maggie, TX

Another wonderful recipe from Taste of Home Magazine.

1 cup (8 ounces) small-curd cottage cheese
1 package (3 ounces) gelatin flavor of your choice
1 can (11 ounces) mandarin oranges, drained
1 cup unsweetened crushed pineapple, drained
1/2 cup chopped pecans, optional
1 carton (8 ounces) frozen whipped topping, thawed

In a bowl, combine the cottage cheese and gelatin powder; mix well. Stir in oranges, pineapple and pecans if desired. Just before serving, fold in the whipped topping.

Yield: 8 servings.
One 3/4-cup serving (prepared with fat-free cottage cheese, sugar-free gelatin and reduced-fat frozen whipped topping and without pecans) equals 120 calories, 4 g fat (0 saturated fat), 2 mg cholesterol, 124 mg sodium, 16 g carbohydrate, 0 fiber, 5 g protein. 
Diabetic Exchanges: 1 lean meat, 1 fruit.


PHYLLO CUPS FILLED WITH STRAWBERRIES AND CREAM

~Submitted by Maggie, TX

Serves 6

6 sheets phyllo dough, thawed if frozen 
refrigerated butter-flavored cooking spray 
2 tablespoons (24 g) sugar 
3 cups (500 g) sliced fresh strawberries 
1 tablespoon (15 ml) fresh lime juice 
3 tablespoons (45 ml) non-fat sour cream 
ground cinnamon 

Preheat oven to 350°F (180°C), Gas Mark 4. 

Stack 3 phyllo sheets and cut out three 7-inch (17.5 cm) squares (12 squares in all), discarding scraps. Repeat process with remaining 3 phyllo sheets. Place the 6 phyllo square stacks on a piece of parchment paper and cover with a barely damp kitchen towel. 

Lightly coat 6 individual 1/2-cup (120 ml) custard cups with cooking spray. 

Lay a piece of parchment paper on a work surface. Place 1 phyllo square on the paper. Lightly spray with cooking spray and sprinkle with 1/4 teaspoon (1.25) of the sugar. Top with a second phyllo square, spray, and another 1/4 teaspoon (1.25 ml) of sugar. Cover with third layer, spray, and another 1/2 teaspoon (2.5 ml) sugar. Press the phyllo stack into a prepared custard cup, letting the excess dough hang over the edge. Place filled cup on a large baking sheet. 

Repeat with the remaining phyllo squares, making 6 stacks in all. 

Bake for 10 to 12 minutes, until phyllo is golden brown. Carefully transfer phyllo cups to a rack to cool. 

When ready to serve, toss strawberries with lime juice. 

Place a phyllo cup on each of 6 dessert plates. Fill with strawberries and top each serving with 1/2 tablespoon (7.5 ml) sour cream and a few sprinkles of cinnamon. Serve at once. 

Per serving: 107 calories (12% calories from fat), 2 g protein, 1 g total fat (0.2 g saturated fat), 22 g carbohydrate, 2 g dietary fiber, 1 mg cholesterol, 99 mg sodium 
Diabetic exchanges: 1 1/2 carbohydrate (1 bread/starch, 1/2 fruit)

Source: http://www.diabetic-recipes.com/


SIMPLE STRAWBERRIES AND YOGURT DESSERT

~Submitted by Maggie, TX

Serves 4.

1 1/2 cups (342 g) nonfat plain yogurt 
1 tablespoon honey (I use only OhioHoney.com brand!)
1 teaspoon vanilla extract 
2 cups (378 g) sliced fresh strawberries 
4 sprigs fresh mint for garnish (optional) 

In a bowl, combine yogurt, honey, and vanilla extract. Fold in strawberries. 

Spoon equal amount of the yogurt-strawberry mixture into 4 dessert dishes. Garnish with mint sprigs (if using). Chill until ready to serve. 

Per serving: 95 calories (6% calories from fat), 6 g protein, 1 g total fat (0.1 g saturated fat), 17 g carbohydrates, 2 g dietary fiber, 2 mg cholesterol, 376 mg potassium, 71 mg sodium 

Diabetic exchanges: 1 carbohydrate (1/2 fruit, 1/2 skim milk) 


BERRY BLEND SPRING SALAD

~Submitted by Maggie, TX

This makes a wonderful light salad for a ladies luncheon or bridal shower.

Ingredients:
2 cups torn romaine lettuce
1 cup torn radicchio
1 cup torn escarole
1 cup torn red leaf lettuce
1 cup snow peas
1/2 cup sliced fresh strawberries
1 cup diced cooked ham 
1/2 cup diced Muenster cheese
1/2 cup raspberry vinegar
1/2 cup canola oil
8 packets artificial sweetener
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper 

Directions:
1. Place the romaine, radicchio, escarole, and red leaf into a colander. Rinse, drain and set aside. Rinse the peas and cut into thirds. Transfer the mixed greens and peas into a large bowl, and gently toss in the cheese, ham and strawberries. Set aside. 

2. In a shaker container or a jar with lid, add the vinegar, oil, sweetener, mustard, oregano and pepper and shake well. Add up to two additional packets of sweetener, if desired. Pour over salad just before serving, or pour into a serving container and pass. 

Servings Per Recipe: 6 
Amount Per Serving 
Calories: 305 
Total Fat: 26.3g 
Cholesterol: 32mg 
Sodium: 137mg 
Total Carbohydrates: 6.9g 
Dietary Fiber: 1.6g 
Protein: 11.3g


FRESH STRAWBERRIES WITH RASPBERRY-RICOTTA DIP

~Submitted by Maggie, TX

Makes up to 24 servings (Yeah, right!)

4 (72 g) large perfect fresh strawberries PER SERVING, washed and left unhulled 

Raspberry Ricotta Dip: 
1 cup (200 g) low-fat ricotta cheese 
1 cup (123 g) fresh raspberries, crushed 
1/2 teaspoon (2.5 ml) sugar substitute 
1 teaspoon (5 ml) grated lemon zest 

Combine all ingredients; place in a decorative bowl. Serve. 

Refrigerate leftovers to top omelets or pancakes. 

Per Serving: (4 strawberries + t tablespoon dip): 34 calories (18% calories from fat) 1 g protein, 1 g total fat (0.3 g saturated fat), 6 g carbohydrate, 2 g dietary fiber, 3 mg cholesterol, 10 mg sodium 
Diabetic Exchanges: 1/2 carbohydrate (1/2 fruit) 

Source: http://www.diabetic-recipes.com/


STRAWBERRY JAM
(Sugar-free)

~Submitted by Maggie, TX

3/4 cup diet lemon-lime soda
1 package (.3 ounce) sugar-free strawberry gelatin
1 cup mashed fresh or frozen unsweetened strawberries
1-1/2 teaspoons lemon juice

In a saucepan, bring soda to a boil. Remove form the heat; stir in gelatin until dissolved. Stir in strawberries and lemon juice. Pour into jars or plastic containers; cover and refrigerate up to 3 weeks. Do not freeze. Yield: 28 servings. 

About 28 servings.
One serving (1 tablespoon) equals 4 calories, trace fat (0 saturated fat), 0 cholesterol, 9 mg sodium, 1 g carbohydrate, 0 fiber, trace protein. 
Diabetic Exchanges: 1 Free Food.

Click if you have a submission for the Diabetic Choices section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

STRAWBERRY BREAKFAST PORK CHOPS

~Submitted by Maggie, TX

If horseradish does not appeal to your morning taste buds, a bit more cayenne will do the trick. What a delightful combination of flavors! Peaches (and peach preserves) are a great substitute for strawberries in this one.

Ingredients:
1/4 cup strawberry preserves
1 1/2 tablespoons minced garlic
1 tablespoon soy sauce
1 tablespoon prepared horseradish 
2 pork chops
1 tablespoon butter
1 pinch cayenne pepper
4 fresh strawberries for garnish 

Directions:
1. In a small saucepan, combine the strawberry preserves, minced garlic, soy sauce and horseradish. Cook over low heat, stirring frequently until heated through. 

2. Melt butter in a medium skillet. Lightly sprinkle both sides of each pork chop with cayenne pepper. Fry the chops until browned on each side, then continue to cook over medium heat until no longer pink, and the juices run clear. 

3. Serve chops with sauce poured over, and garnish with fresh strawberries. 

Serves 2.

Amount Per Serving 
Calories: 297 
Total Fat: 12.2g 
Cholesterol: 53mg 
Sodium: 561mg 


TIRAMISU FOR TWO

~Submitted by Maggie, TX

This recipe is not for the fat- or calorie-conscious diners.

Ingredients:
1 pint fresh strawberries
1/2 cup confectioners' sugar
1 cup mascarpone cheese
1/2 cup heavy cream 
2 tablespoons coffee-flavored liqueur
18 ladyfingers
1/3 cup chilled espresso
1/2 teaspoon unsweetened cocoa powder 

Directions:
1. Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for garnish. 

2. In a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside. 

3. In a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened. 

4. Place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. Spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries. 

5. Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers. 

6. In a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers. 

7. Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree. 



STRAWBERRY-ORANGE CHICKEN SALAD

~Submitted by Maggie, TX

This is a Taste of Home recipe that is a real keeper.

Serves 2.

INGREDIENTS:

2 cups torn spinach
2 cups torn leaf lettuce
3/4 cup cubed cooked chicken
2/3 cup sliced fresh strawberries
1 orange, cut into segments
1/4 cup strawberry-flavored pancake syrup
2 tablespoons red wine vinegar
1/4 cup cashews or pecans, optional

DIRECTIONS:

Divide spinach and lettuce among two salad plates. Arrange chicken, strawberries and oranges on lettuce. Combine syrup and vinegar; drizzle over salads. Top with nuts if desired.

Click if you have a submission for the For Two section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

STRAWBERRY BRUSCHETTA

Ingredients:
24 slices French baguette
1 tablespoon butter, softened 
2 cups chopped fresh strawberries
1/4 cup white sugar, or as needed 

Directions:
1. Preheat your oven's broiler. Spread a thin layer of butter on each slice of bread. Arrange bread slices in a single layer on a large baking sheet. 

2. Place bread under the broiler for 1 to 2 minutes, just until lightly toasted. Spoon some chopped strawberries onto each piece of toast, then sprinkle sugar over the strawberries. 

3. Place under the broiler again until sugar is caramelized, 3 to 5 minutes. Serve immediately. 


CHOCOLATE-DIPPED STRAWBERRIES 

Makes about 1-1/3 cups dip. 

Chocolate-covered strawberries are served as a finale to dinner at some fine restaurants. They also make attractive decorations for cakes and pies. As for me, they are the epitome of romance; the taste and texture is, well...

1 (12 oz.) pkg. semi sweet chocolate pieces 
6 tbsp. butter or margarine 
1/2 tsp. Vanilla Strawberries with stems 

Melt chocolate pieces in top of double boiler. Blend in butter and vanilla. Dip strawberries in chocolate, swirling to coat evenly. Place on waxed paper and set in cool dry place.


FILLED STRAWBERRY BREAD

Ingredients:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda 
1 1/2 cups vegetable oil
4 eggs, beaten
1 teaspoon red food coloring
2 (10 ounce) packages frozen strawberries, thawed and drained
1 (8 ounce) package cream cheese 

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. 

2. In a large mixing bowl, stir together the flour, sugar, salt, cinnamon and baking soda. Add oil, beaten eggs, food coloring; mix well. Drain the strawberries and reserve 1/2 cup of the juice for the filling. Fold in the drained strawberries. Pour batter evenly into the prepared pans. 

3. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely. 

4. In a medium mixing bowl, mix together the cream cheese with 1/2 cup of the reserved strawberry juice. Slice the loaf twice horizontally to make three layers. Spread the cream cheese mixture between the layers and reassemble the loaf. Wrap loaves in plastic and chill in the refrigerator to set the filling. Slice and serve chilled. 


ROASTED STRAWBERRIES

1 tablespoon unsalted butter
2 tablespoons sugar
1 pint strawberries, hulled and left whole or cut into bite-size portions
1 to 2 tablespoons orange liqueur, such as Grand Marnier or Cointreau (may substitute orange juice) 

Preheat the oven to 450 degrees F. 

In an ovenproof skillet just large enough to hold the strawberries in one layer, melt the butter in the oven, 2 to 3 minutes. Watch carefully so it does not burn. 

Remove the skillet from the oven and stir in the sugar; the mixture will be grainy. Add the berries, tossing to coat them. Spread in a single layer. 

Roast, stirring once or twice, until the berries just begin to soften and the sugar melts, about 5 minutes. 

Remove the pan from the heat, add the liqueur and gently roll the berries in the pan syrup to coat.

Serve over ice cream, yogurt, pound cake or angel food cake.

Servings: 4

Source: Short and Sweet by Melanie Barnard


EASY STRAWBERRY CUSTARD CAKE

Serving: 10
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

1/2 cup sugar
1/4 cornstarch
3 cups skim milk
1 egg yolk, beaten
1 tsp. vanilla extract
1 (10 & 3/4 oz) reduced-fat frozen pound cake, thawed
1/3 cup seedless raspberry jam
1 quart strawberries
3 tbsp. orange juice
1/3 cup sliced almonds, toasted

1. In a saucepan, mix together sugar, cornstarch, and milk over medium heat, stirring until mixture comes to a boil and thickens. 

2. Add 1/2 cup custard mixture to yolk and return mixture to saucepan, heating well. Add vanilla; set aside to cool.

3. Slice pound cake and place slices along bottom of a 2-quart oblong dish. Spread slices with raspberry jam. Slice strawberries and place over pound cake layer. Drizzle orange juice over berries.

4. Carefully spread custard over strawberries. Sprinkle with toasted almonds.

Based on individual serving.
Calories: 215
Total Fat: 6 g
Carbohydrates: 24 g
Protein: 3 g

Source: Meals on the Move: Rush Hour Recipes by Holly Clegg, Trim & Terrific cookbook series.


CREAM-FILLED STRAWBERRIES

Ingredients: 

1 small pkg. (3.4 oz.) vanilla instant pudding mix 
1 cup milk**
1 cup whipping cream, whipped 
3/4-teaspoon almond extract 
2 pints large strawberries, remove stems

Directions:

Mix pudding mix and milk together. Let mixture set for a few minutes. Fold in the whipped cream and almond extract into the pudding mixture. Cut a deep "X" in the pointed end of each strawberry. Carefully spread apart cut strawberries to form four connected sections. Spoon the mixture into the strawberry or use a pastry bag with decorative tip. Refrigerate until ready to serve. 

** For an added treat, use 1 oz. (or 2!) of your favorite liqueur or liquor in place of some of the milk.

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