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It is the season of strawberries. What can I say about strawberries? Other than they have nearly 200 seeds on the average sized berry. This is what some info I have tells me. I know one thing that I won’t do with the beautiful, luscious and fragrant berry. I won’t count all the seeds on the next one I eat. I’ve been out to a local berry patch and have picked enough berries for fresh eating and a pie or two. I’ll go back if my knees can take the fact that I have to stand up once and a while, without falling over! I’m not complaining as I’m still on the right side of the grass. I do have my strawberry picking jeans, which I’ve worn for at least 14 years. The knees are a pretty shade of red and they don’t have holes in them... yet! I’m good to go.
Today’s column, of course, is the red, seedy fruit.

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BERRIES AND ROMAINE WITH POPPY SEED DRESSING
1 medium bunch of Romaine, torn into pieces
1 qt. fresh strawberries, sliced
1 small sweet or red onion, sliced into thin rings

1/2 c. fat free mayo or salad dressing
1/3 c. sugar
2 T. vinegar
1/4 c. skim or 1% milk
1 T. poppy seeds

In a large bowl, combine romaine, berries and onion. In a jar with a tight-fitting lid, combine rest of ingredients, shake well. Pour over salad; toss lightly. Serve immediately. Makes eight servings.

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STRAWBERRY CLOUD
1-3 oz. pkg. strawberry gelatin
1-3 oz. pkg. cook-and-serve vanilla pudding mix
2-1/2 c. water
1-8 oz. carton frozen light whipped topping, thawed

In a saucepan, over medium heat, cook and stir first three ingredients until mixture boils, about 15 minutes. Cool until partially set; fold in whipped topping. Spoon into eight individual saucers, sherbet dishes or parfait glasses. Chill until ready to serve. Makes eight servings.

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I said there wouldn’t be any more rhubarb recipes until spring. According to the calendar, it’s still spring and this recipe has rhubarb in it.

STRAWBERRY RHUBARB PIE
3 c. sliced fresh rhubarb (1/2 inch pieces)
1 c. water
1-6 oz. pkg. strawberry gelatin
1 c. sliced fresh strawberries
1 envelope whipped topping mix
1-eight inch reduced fat graham cracker crust

In a saucepan, bring rhubarb and water to a boil; remove from heat. Add gelatin and stir until dissolved, cool. Stir in strawberries, chill until it begins to thicken. Prepare whipped topping according to package directions using skim or 1% milk. Fold half into rhubarb mixture. Pour into crust. Chill two hours or until firm. Top with rest of whipped topping. Makes eight servings.

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STRAWBERRY ANGEL DESSERT
1 envelope unflavored gelatin
3/4 c. cold water
1/2 c. sugar
1-10 oz. pkg. frozen, sliced strawberries, thawed
1-8 oz. carton frozen whipped topping, thawed
5 c. angel food cake cubes
Fresh berries and mint

In a saucepan, combine gelatin and cold water; let stand five minutes to soften. Stir over low heat just until gelatin dissolves. Remove from heat; add sugar. Stir until dissolved. Stir in undrained berries. Chill until partially thickened. Fold in whipped topping. Put cake cubes in a mixing bowl; pour berry mixture over cake and mix gently. Pour into an ungreased eight inch square baking dish. Chill until firm. Garnish with berries and mint if you wish. Makes nine servings.

Thought for the Day: Favorite people, favorite places, favorite memories of the past. These are the joys of a lifetime, these are the things that last.

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