Publisher's Desk...
Good morning to all.? Yes, you will have received some extra copies of
yesterday's issue.? The first one finally made it out the gate late,
followed by another later, then another this morning.? I apologize for
this.? It was due to Zinester moving their servers, causing them to become
unavailable.? Then, of course, as publishers (and subscribers) were not
notified of the situation, postings were delayed and/or repeated.?
Hopefully all is well and things should return to normal.? Zinester is a
fine organization, offering excellent service to their customers, so we should
be understanding.
Join me in wishing our a2z family member Chef Jay and his lady Lisa a wonderful wedding and marriage this weekend. After a honeymoon in the Bahamas, they will again make Houston their home. Jay is a great friend and supporter of this publication. God bless, love birds!
Today we have a "Strawberry Fest" for you.? If for some reason you
cannot eat strawberries, in most recipes another berry can be substituted.?
So, don't chalk this off as an issue with nothing of interest, ok?? I
worked very hard collecting the recipes and would appreciate your giving these a
gander.? Viewing this on the web site is recommended as there are quite a few photos of recipes included. My thanks go to all who helped make this issue possible.?
Remember, your participation makes this publication possible.? If you don't
send along recipes, a joke, etc., please at least place your
vote daily.? It is very simple and takes only a few seconds to do once
you are registered (and that only take a minute or so!).? Have a wonderful
day!
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Enjoy!
Ramblings...
LEGENDS AND LORE OF STRAWBERRIES
In provincial France, strawberries were regarded as an aphrodisiac. Newlyweds
were served always served a cold strawberry soup.
The strawberry was a symbol for Venus, the Goddess of Love, because of its heart
shapes and red color.
Have you every eaten a double strawberry? Legend says that if you break the
strawberry in half and share it with a member of the opposite sex, you will soon
fall in love with each other.
In parts of Bavaria, people still practice the annual rite each spring of tying
small baskets of wild strawberries to the horns of their cattle as an offering
to elves. They believe that the elves, who are passionately fond of
strawberries, will help to produce healthy calves and abundance of milk in
return.
Queen Anne Boleyn, the second wife of Henry VIII had a strawberry shaped
birthmark on her neck, which some claimed proved she was a witch.
To symbolize perfection and righteousness, medieval stone masons carved
strawberry designs on altars and around the tops of pillars in churches and
cathedrals.
Various internet sources
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Did You Know?...
STRAWBERRIES:
One pint of fresh strawberries equals about 3 1/4 cups whole berries, or 2 1/4
cups sliced berries, or 1 2/3 cups pureed berries.
The strawberry, a member of the rose family, is unique in that it is the only
fruit with seeds on the outside rather than the inside
Did you know that the American Indians were actually cultivating strawberries in
1643? They crushed the strawberries into a mortar, mixing them with meal to make
a strawberry bread.
By the 1800s, commercial strawberries had been cultivated. Strawberries are the
leading small fruit crop in the United States today. They are farmed from
Florida to Alaska, with the largest strawberry-growing centers located in
California, Washington, Oregon, Louisiana, Michigan, and Tennessee.
BUYING STRAWBERRIES:
Naturally the best strawberries are the ones you pick yourself from your local
strawberry fields. In the stores, always choose locally grown strawberries
during the harvesting season (they are sweeter and juicier than those that are
bred for shipment). Remember, your local strawberry season only lasts 3 to 4
weeks
When purchasing berries from the grocery store, shop with your nose. Always pick
the plumpest and most fragrant berries. They should be firm, bright, and fresh
looking with no mold or bruises, and fresh green caps. The caps should be bright
green, fresh looking and fully attached. Berries should be dry and clean;
usually medium to small berries have better eating quality than large ones
Strawberries do not ripen after they have been harvested, so choose strawberries
that have been picked fully ripened.
Select berries that are in dry; unstained containers (stained containers may
indicate over soft berries that are not freshly picked). Mold on berries spreads
quickly. Never leave a moldy berry next to a good one.
STORING AND PREPARING STRAWBERRIES:
Before using or storing, sort through the strawberries and separate the soft
ones from the firm, fully ripe berries. Discard any mushy or spoiled berries.
Store them in a colander in the refrigerator. This allows the cold air to
circulate around them. Do not cover them.
Remove caps from strawberries only after washing. Prepare strawberries for
serving by rinsing with caps still attached under a gentle spray of cool water;
pat dry with a paper towel. (Don't remove the caps before washing; the caps keep
the water from breaking down the texture and flavor inside the berries.). Wash
the berries just before you plan to use them. Use as soon as possible;
strawberries ripen no further once picked.
To keep strawberries from absorbing large quantities of water when washing them,
place in a salad spinner to remove excess water.
STRAWBERRY NUTRITION:
Strawberries are not only good to eat, they are also "good for us." They are an
especially tasty source of vitamin C (ascorbic acid). In fact, 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 low in calories: one cup of unsweetened strawberries has only
55 calories. So if you are on a reducing diet, use strawberries to add flavor,
food value, and pleasure to meals. You can even eat some as a between-meals
snack.
Various internet sources
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The Mail Box...
Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.
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&subid=0&type=4]()
Discussion Forum
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NOTE:
Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.
Next Monthly Theme...
Recipes Mom Used to Make
Did you swear by your Mom??™s Chicken and Dumplings? Was her Meatloaf simply the best in the world? How about the way she used to make creamy Rice Pudding? Perhaps your Mother??™s prize recipe was one handed down to her by her own Mother and she shared it with you. This topic should yield some of the finest theme recipes since A to Z Recipes began as we hope to share precious memories from our childhood with the ???family??? here. When you send along your prized favorites, I hope you will also share something about yourself, your Mother, and how the family reacted to the recipe being served. I love this theme and hope you will too...maybe enough to pass along a couple of your favorites with all of us? In honor of Mother??™s Day, please send along your ???Recipes Mom Used to Make???. My thanks go to
Pam H. from Swanton, OH, for the great theme idea! Now, here is the NEW set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes and in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are 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.
The deadline for May's theme issue is Friday, April 30th.
Theme recipes must have subject: "Recipes Mom Used to Make" and will be posted on Sunday, May 2nd.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
Click here to submit an item for posting in this section.
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Crazy Corner...
Not Looking Good
Shared by Kel, GA
A rich man was trying to find his daughter a birthday gift when he saw a poor
man with a beautiful white horse. He told the man that he would give him $500 for the horse. The poor man replied, "I don't know mister, it
don't look so good," and walked away.
The next day the rich man came back and offered the poor man $1000 for the
horse. The poor man said, "I don't know mister, it don't look so good."
On the third day the rich man offered the poor man $2000 for the horse, and said
he wouldn't take no for an answer. The poor man agreed, and the rich man took
the horse home.
The rich man's daughter loved her present. She climbed onto the horse, then
galloped right into a tree.
The rich man rushed back over to the poor man's house, demanding an explanation
for the horse's blindness.
The poor man replied, "I told you it don't look so good."
My Updated Employment Resume
Shared by Bette, Pittsburg, CA
I used to work in a muffler factory, until I got exhausted.
I used to be a barber, but I just couldn't cut it.
I wanted to be a chef, figured it would add a little spice to my life, but I
just didn't have the thyme.
I used to be a deli worker, but I couldn't cut the mustard.
I tried to be a musician, but I wasn't noteworthy.
I used to be a dentist, but I couldn't stand living hand-to-mouth.
I used to be a math teacher, but I had too many problems.
I used to be a teacher, until I found out I had no class.
I used to be a doctor, but I didn't have the patients.
I used to be a postman, but then I got the sack.
I wanted to be a train driver, but that idea got derailed.
I tried to be a gardener, but I just couldn't dig it.
I used to be a dustman, but that job was a load of rubbish.
I used to be a plumber, but I nearly went round the bend.
I thought about being an electrician, but the idea was too shocking.
I could have been a mortician, but that was a dead-end job.
I used to work in a muffler factory, until I got exhausted.
I used to be a barber, but I just couldn't cut it.
I wanted to be a chef, figured it would add a little spice to my life, but I
just didn't have the thyme.
I used to be a deli worker, but I couldn't cut the mustard.
I tried to be a musician, but I wasn't noteworthy.
I used to be a dentist, but I couldn't stand living hand-to-mouth.
I used to be a math teacher, but I had too many problems.
I used to be a teacher, until I found out I had no class.
I used to be a doctor, but I didn't have the patients.
I used to be a postman, but then I got the sack.
I wanted to be a train driver, but that idea got derailed.
I tried to be a gardener, but I just couldn't dig it.
I used to be a dustman, but that job was a load of rubbish.
I used to be a plumber, but I nearly went round the bend.
I thought about being an electrician, but the idea was too shocking.
I could have been a mortician, but that was a dead-end job.
Bobbit Update
Shared by Julie, TX
Lorena Bobbitt's sister Louella was arrested yesterday for an alleged attempt to
perform the same act on her husband as her famous sister had done several years
ago. Sources reveal the sister was not as accurate as Lorena.
She allegedly missed the target and stabbed her husband in the upper thigh
causing severe muscle and tendon damage. The husband is reported to be in
serious, but stable condition and Louella has been charged with a...
Misdewiener
OH, don't groan. You know darn well you're going to send this on to somebody.
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Love is not blind.
That's why they make lingerie...
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Strawberry Favorites...
STRAWBERRIES DIPPED IN CHOCOLATE
~Shared by Maggie, TX
(See web version of newsletter for
photo!)
1 (12-ounce) package semisweet chocolate chips
3/4 cup half and half cream
1 to 2 tablespoons brandy, your favorite liqueur, or 2 teaspoons prepared coffee
60 large fresh strawberries, rinsed, with stems left intact
In the top of a double boiler over hot water, melt chocolate; add cream,
stirring until smooth. Remove from heat and blend in brandy, liqueur, or coffee.
Hold each berry by the stem, swirl in chocolate to partially cover; place onto
wax paper-lined cookie sheet. Place into refrigerator until chocolate is set;
transfer fruit onto a serving platter to serve.
STRAWBERRY PLEASURE
~Submitted by Treva, NC
Source: All Things Southern
1 qt. medium strawberries
9 inch pie shell, baked
12 ounces cream cheese, softened
1/2 cup vanilla-flavored yogurt
1 and 1/2 tablespoons lemon juice
1/2 cup sugar
Washed and sliced a quart strawberries. Enough to make a cup, toss 'em with a
tablespoon of sugar and set ???em aside. Now for the pie itself take twelve ounces
of softened cream cheese, a 1/2 cup vanilla flavored yogurt, five tablespoons
sugar and one and one half tablespoons of lemon juice and mix it until it??™s
smooth and fluffy. The rest is just layering. Spread half of the cream cheese
mixture over the bottom of a baked pie crust, top with the cup of sugared
berries that was set aside and cover with the remaining cream cheese. Garnish
the top by taking the remainder of the fresh sliced strawberries and arrange the
rest of your sliced strawberries real pretty like across the top of your pie.
Refrigerate three to four hours and enjoy!
Here is a glaze for this one if you have a mind to go to the extra trouble:
Glaze
2/3 cup unsweetened apple juice
1 tablespoon lemon juice
2 teaspoons cornstarch
3 tablespoons Sugar
1/4 teaspoon almond extract
Few drops of red food coloring
For glaze, take 2/3 cup unsweetened apple juice and combine with a tablespoon of
lemon juice and 2 teaspoons cornstarch in a small saucepan. Cook this (while
continuing to stir) over medium heat until thickened and bubbly. Cook and stir
another couple minutes. Remove from heat and stir in 3 tablespoons sugar, 1/4
teaspoon almond extract and a few drops of red food color. Spoon over the
strawberries to top off this delicious pie. (And don't forget to refrigerate
before serving.)
STRAWBERRY PLEASURE
~Submitted by Maggie, TX
2 c. vanilla wafer crumbs
1 stick margarine, melted
1 8 oz. pkg. cream cheese
1 can sweetened condensed milk
1/3 c. lemon juice
1 3 oz. pkg. strawberry gelatin
1 c. boiling water
1 10 oz. pkg. frozen strawberries
Place the wafer crumbs in an oblong dish and pour the butter over the crumbs.
Mix well and press into dish. Beat the cream cheese in a bowl until soft and
stir in the milk until blended. Mix in lemon juice and spread over crumb
mixture. Dissolve the gelatin in boiling water, and stir in the thawed
strawberries and pour over cream cheese mixture. Chill until firm. Serve topped
with whipped cream if desired.
PINK CLOUD
~Submitted by Mary, TN
1 package (3 ounces) strawberry gelatin
1 cup boiling water
1 cup vanilla ice cream
3/4 cup chopped fresh strawberries
1/4 cup chopped pecans
In a mixing bowl, dissolve gelatin in boiling water. Cool until syrupy. Add ice
cream; beat until blended. Refrigerate until partially set. Fold in strawberries
and pecans. Spoon into individual serving dishes. Refrigerate until firm. Yield:
4 servings.
GOUDA AND STRAWBERRY SALAD
~Submitted by Maggie, TX
(See web version of newsletter for
photo!)
Serves 4
6 cups romaine, spinach or radicchio greens
8 ounces sliced Gouda cheese
1 1/2 cups sliced juicy red strawberries
1/2 cup ready made toasted ground pecans
strawberry vinaigrette (see below)
Arrange greens on four salad plates. Arrange cheese in wedges and strawberries
alternately on greens. Use 2 ounces of cheese and 1/2 cup strawberries per
plate. Divide dressing between the four plates and garnish with 2 tablespoons of
toasted ground pecans on top of salads.
Strawberry Vinaigrette
1/4 cup seedless strawberry jam or strawberry preserves
3/4 cup extra virgin olive oil
3/4 cup red wine, strawberry or raspberry vinegar
salt and pepper, to taste
Whisk all ingredients together in a small bowl. Place in jar with lid and chill
until ready to use.
ZUPPA DI FRAGOLA
(Strawberry Soup)
~Submitted by: Rita, Hampshire, England
By Hugh Fearnley-Whittingstall
Serves 4
Ingredients
about 1kg/2??lb fresh strawberries, hulled
50-100g/3-3??oz icing sugar
a splash of kirsch
6 mint leaves
a twist of black pepper (optional)
Method:
Take a few of the least bruised strawberries (not more than a quarter of the
total) and slice them into quarters, or smaller. Crush the remaining
strawberries with clean hands, then rub through a sieve. Add 50g/2oz icing sugar
and all the other ingredients (only include the pepper if you like the
strawberry/pepper combination) then taste. Add more sugar if you wish,
remembering it will taste a little less sweet when chilled. Chill thoroughly
before serving.
BROWN RICE AND STRAWBERRY SALAD
~Submitted by Maggie, TX
(See web version of newsletter for
photo!)
Nuts and seeds add iron and protein to this nutritious luncheon dish. For a
family or friends' potluck, double the recipe and prepare all the ingredients
ahead of time to combine just before serving in a lettuce-lined bowl.
500 ml (2 cups) chicken or vegetable stock
250 ml (1 cup) whole grain brown rice
80 ml (1/3 cup) each coarsely chopped pecans, sunflower seeds and pumpkin seeds
60 ml ( 1/4 cup) each cider vinegar and vegetable oil
15 ml (1 tbsp) liquid honey
5 ml (1 tsp) ground or cracked pepper
750 ml (3 cups) quartered hulled strawberries
3 green onions, trimmed and sliced
125 ml (1/2 cup) torn fresh basil
80 ml (1/3 cup) slivered dried apricots
Procedure:
Garnish: lettuce leaves, fanned strawberries, basil leaves.
In medium saucepan, bring stock and rice to a boil; cover, reduce heat to
medium-low and cook for 20 to 25 minutes or just until tender. Drain off any
liquid and let cool.
Meanwhile, in dry medium skillet, toast pecans, sunflower seeds and pumpkin
seeds for 2 to 3 minutes; let cool.
In bowl or jar, mix or shake together vinegar, oil, honey and pepper.
Five to 10 minutes before serving, pour dressing over berries and toss to coat.
Add toasted nuts, seeds, green onions and basil to rice; stir in strawberry
mixture and apricots. Serve at room temperature on lettuce-lined plates and
garnish with fanned strawberries and basil leaves if desired.
Serve 4 to 6.
Nutrition per serving (when recipe serves 6): 358 calories; 18 g fat; 6 g
protein; 43 g carbohydrate.
Source: Foodland Ontario
STRAWBERRY-CREAM CHEESE JELLO MOLD
~Submitted by Jean, Syracuse, NY
2 lg. pkgs. strawberry-banana Jell-O
2 (8 oz.) pkgs. cream cheese
1 sm. pkg. frozen strawberries, thawed
Follow package directions for Jell-O and dissolve each box in 2 cups water. Then
spoon softened cream cheese into hot Jell-O mixture and stir. Add thawed
strawberries and stir. Spray a regular size Bundt pan with "Pam" and pour
mixture into it. Let set in refrigerator and enjoy. One of my family's favorite
desserts.
BOCCONE DOLCE
(Sweet Mouthful)
~Submitted by Maggie, TX
Recipe from A Treasury of Great Recipes by Mary and Vincent Price. This is a classic northern Italian dessert. The combination of strawberries and chocolate in a meringue is enough to send you right out of this world!
Meringue Layers (see recipe below)
6 ounces semi-sweet chocolate pieces
3 tablespoons water
3 tablespoons powdered sugar
3 cups heavy cream
1/2 teaspoon vanilla extract
1 pint fresh strawberries, sliced
1 pint strawberries, sliced; sugared
Chocolate curls (for garnish)
Make Meringue Layers. Melt over hot water the chocolate pieces and water. When
perfectly smooth, remove from heat and cool (but don't let harden).
In a large bowl, whip the heavy cream until stiff; gradually add powdered sugar
and then vanilla extract.
Slice two pints of strawberries: One is used between cake layers, the other is
sliced, sugared and refrigerated to produce more juice. The sugared berries are
served as a sauce. Save several whole berries for garnish.
To assemble, place a meringue layer on a serving plate, rounded side down.
Spread a VERY THIN coating of chocolate over it. NOTE: GO EASY on chocolate -
too much will make it impossible to cut cake!
Top chocolate with a layer (about 3/4-inch thick) of whipped cream. Top cream
with a layer of sliced berries. Place a second layer of meringue on top of this,
and repeat filling. Top with final meringue, rounded side up, and frost sides
and top smoothly with remaining whipped cream. Additional cream may be used to
pipe a design onto sides and top of cake.
Refrigerator at least 4 hours or overnight. Garnish with several whole
strawberries and chocolate curls.
Makes 8 servings.
MERINGUE LAYERS:
4 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon cider vinegar
1 teaspoon vanilla extract
1 cup superfine sugar
Preheat oven to 275 degrees F. In mixer, beat egg whites, salt, cream of tartar,
cider vinegar, and vanilla extract until soft peaks form. Gradually beat in
sugar and continue beating until meringue is stiff and glossy.
Line baking sheets with parchment or waxed paper. Trace three, eight-inch
circles on paper. Spread meringue evenly and equally over circles. Bake one hour
or until meringue becomes bisque colored. Then turn off oven, open oven door and
let meringues "rest" in oven another 15 minutes. Remove from oven and carefully
peel off parchment or waxed paper. Put cake on racks to dry until thoroughly
cool. Once cooled, meringues may be wrapped in saran and frozen. NOTE: Wrap each
meringue in several saran layers, then stack (gently!) in a large plastic
container for freezing. Remove from freezer at least an hour before assembling.
BANANA JAM BREAD
~Submitted by Jessica, Corfu, Greece
1/2 c. shortening
1 c. sugar
2 eggs
1 c. mashed ripe bananas
1 tsp. lemon juice
2 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. strawberry jam
1 c. chopped pecans
Cream the shortening; gradually add sugar, beating until light and fluffy. Add
eggs, one at a time, beating well after each addition. Combine banana and lemon
juice; stir into creamed mixture. Combine flour, baking powder and salt; add to
creamed mixture, stirring, just until moist. Stir in jam and pecans.
CHICKEN FILET WITH STRAWBERRY PEPPERCORN CREAM SAUCE
~Submitted by Maggie, TX
2 Tbsp. all-purpose flour
Salt and pepper
2 chicken fillets
Butter and oil for frying
In a shallow bowl, mix the flour with salt and pepper. Coat the chicken fillets
with the seasoned flour. In a skillet, heat a small amount of butter and oil and
cook the chicken over medium heat for 8-10 minutes on each side until golden
brown. Remove from the skillet and keep warm in the oven while preparing the
sauce.
Strawberry and Peppercorn Cream Sauce
1/2 C. thick cream
1 Tbsp. green peppercorns
1/2 C. strawberries, quartered
In a skillet, heat the cream with the peppercorns over medium heat. Bring to a
boil and cook for 2 minutes. Add the strawberries and cook for 1 minute. Serve
over the chicken with fresh cooked asparagus spears.
Source:
Wild Strawberries and Cream by Jo-Anne Clark Brown.
This must have book for anyone who loves strawberries. The book features
delicious recipes including breakfasts, main courses, salads, desserts, frozen
desserts, beverages, and jellies all made with strawberries. There are two
sections filled with over 30 full-color photos of some of the recipes.
Thankfully, the recipes use common ingredients and are fairly easy to make.
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Heart Healthy...
STRAWBERRY-BANANA POWER SHAKE
~Submitted by Maggie, TX
This is a great breakfast shake. It is quick and nutritious. Eliminate the
jam, if desired and use an additional 1/2 cup strawberries.
1 cup skim milk
3 tablespoons wheat germ
1 tablespoon strawberry jam
1/2 cup sliced strawberries
1 small very ripe banana
4 ice cubes
Place all ingredients in a blender; blend on high speed until smooth, scraping
down ingredients in blender if necessary. Divide into two tall glasses and drink
with a straw. Makes 2 servings.
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
For Two...
BLENDED FRESH STRAWBERRY MARGARITA
~Submitted by Maggie, TX
4 ounces frozen sliced strawberries in syrup, partially thawed
1 1/2 ounces tequila
1 ounce fresh lime juice
1/2 ounce Triple Sec
1 scoop ice
Whole fresh strawberries
Lime slice
In blender combine all ingredients except whole strawberry and lime slice; blend
smooth. Pour into stemmed glass rimmed with salt or sugar (see below). Garnish
with a whole berry and a lime slice.
NOTE: To create a salt or sugar-rimmed glass, take a lemon or lime wedge and rub
the drinking surface of the glass so it is barely moist. Dip the edge of the
glass into coarse salt or sugar.
Makes 1 serving.
Non-Alcoholic Version - Omit tequila and Triple Sec. Add a squeeze of lime
juice.
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"It is a requirement that items sent for posting NOT be from other newsletters."
Publisher's Choice...
STRAWBERRY-ALMOND CREAM NAPOLEANS
(See web version of newsletter for
photo!)
1 sheet (half of 17-ounce package) frozen puff pastry
1 package (3.4 ounces) instant vanilla pudding mix
1 cup skim milk
1 teaspoon almond extract
1 cup light whipped topping
2 cups stemmed and sliced California strawberries
1/3 cup sliced almonds, toasted
Powdered sugar, for garnish
Directions
Heat oven to 400 degrees. Thaw folded pastry sheet 20 minutes. Open sheet and
cut along folds to make three equal strips; halve each strip to make six
rectangles. Space apart on baking sheet. Bake in center of oven about 15 minutes
until well browned and baked through. Remove to rack to cool. Meanwhile, in
bowl, whisk pudding mix, milk and extract 2 minutes; fold in whipped topping to
blend thoroughly. Cover and refrigerate. Carefully split each piece of pastry in
half horizontally. Cover bottom halves with almonds, then pudding mixture and
sliced strawberries, dividing equally. Cover with pastry tops. Dust with
powdered sugar. Serve with Strawberry Sauce (recipe follows), if desired. Makes
6 servings. To make Strawberry Sauce: Stem and halve 1 pint basket California
strawberries and puree in blender container with 2 tablespoons granulated sugar
and 1 teaspoon lemon juice until smooth. To serve, divide sauce among 6 plates;
top each with Napoleon. Note: All components of this dessert can be prepared
several hours in advance. Cover and refrigerate pudding mixture, strawberries
and sauce. Assemble just before serving.
Nutritional Information:
413 calories; 20 g fat; 1 mg cholesterol; 354 mg sodium; 52 g carbohydrate; 4 g
fiber; 7 g protein.
Happy Mother's Day!!!
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