June 19, 2003 at 3:45 p.m.
The hanging strawberry pot I bought two years ago and planted in the garden has grown to a 8x2 foot row and is loaded with blossoms. There will be plenty fresh eating for us if the kids don’t get them first. Guess I’ll have to cover them with netting.
Fresh berries are as good for you as they are delicious, unless you’re allergic to them. One cup of strawberries has just 60 calories, no fat and provides about 150 percent of the USRDA (Recommended daily allowance) of vitamin C. They are also a good source of fiber and provide much needed iron to our diet. So, eat lots of fresh strawberries.
The next time you have a gathering this summer, make this very refreshing punch. Everyone will go for seconds.
PINK PARFAIT PUNCH
1-6 oz. can each frozen lemonade and limeade, thawed and diluted according to directions on can
1-46 oz. can pineapple juice
1 qt. ginger ale (not lemon-lime soda (the taste is different)
1 gallon vanilla ice cream, divided
1/2 gallon strawberry ice cream
10-12 medium size frozen whole strawberries, with stems attached, for garnish
Mix juices in large punch bowl.
About 10 minutes before serving, combine in another large bowl 1/2 gallon vanilla ice cream and all of the strawberry ice cream, which has been partially thawed.
Pour into punch bowl. Add ginger ale; scoop rest of vanilla ice cream into balls and float in punch. Float whole frozen berries also if you wish (it adds a lot of color. Serves about 25 8 oz. glasses.
When the berries are at their peak and deep rich in color, make this delicious low-cal jam.
FREEZER STRAWBERRY JAM
(sugar-free, low sodium)
1 qt. strawberries, stemmed and washed
3-4 t. liquid artificial sweetener
1 small package powdered pectin (1-3/4 oz. box)
1 T. lemon juice
couple drops red food coloring
Crush berries in 1-1/2 qt. saucepan; stir in rest of ingredients. Bring to boil, stirring over high heat, boil 1 minute. Remove from heat and continue to stir for 2 minutes.
Pour into freezer containers, cool, cover and freeze. Store in fridge after opening. Makes about 4 half pints.
Serve this refreshing fruity salad at your next potluck or card club gathering.
FRUIT AND PASTA SALAD WITH POPPY SEED DRESSING
2 c. uncooked gemelli (twist) pasta or rotini pasta, cooked according to package directions, rinsed in cold water and drained
1-1/2 c. quartered strawberries (halved if small berries)
1/2 c. each: green grapes, fresh peaches and plums, cut into bite-sized pieces
1/2 c. vanilla yogurt
1/3 c. prepared poppy seed dressing
1 t. grated fresh orange peel
1/4 t. salt
Mix topping ingredients in small bowl.
Combine pasta and fruits in large bowl. Pour dressing over, toss lightly. Cover and refrigerate up to two hours before serving.
Garnish with freshly picked pansies, nasturturms or dianthus. Yes, they’re edible and so pretty. Serve with bread sticks or muffins, sherbet for dessert and you’ll have a terrific lunch salad. Makes eight 3/4 c. servings.
This light strawberry dessert is easy to make and elegant to serve.
STRAWBERRY ANGEL LOAF
1 bar-type angel food cake (8-1/2 x 4-1/2)
2 c. sliced strawberries (1/4-inch slices)
one 12 oz. light whipped topping, thawed
1 t. almond extract
Invert cake onto a flat plate or small platter. Dry berry slices on paper towels. Fold almond extract into topping. Slice cake horizontally into three layers.
Slip strips of waxed paper under edges of the bottom layer still on the plate. Spread about 1/5 of the topping on the bottom layer, top with one-third of the berries.
Add another layer of cake, repeating with topping and berries. Put on top layer of cake repeating with topping and berries. Use rest of topping to frost sides and ends of cake. Gently pull out waxed paper. Chill two hours before serving. Cut in approximately 1-1/4 inch slices. Serves 8.
Thought for the day: If you have to be allergic to something, why can’t it be rutabagas instead of strawberries.