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Show By LUCILLE STRINGHAM When the strawberries start appearing in the super market we know that Spring is on its way. There are many delightful delight-ful ways to serve fresh berries. It could be that you have your own in the garden that will be ready by the end of May. FRESH STRAWBERRY AND BANANA DESSERT 2 cups fresh strawberries, hulled and washed 2-3 bananas SLICE BANANAS into V inch slices and the strawberries strawber-ries in half. Mix together lightly. light-ly. Spoon into sherbert dishes filling aboutZfull. Top with a spoonful of Cool Whip, sweetened, whipped cream or sour cream. Serves 6. STRAWBERRY FILLING FOR CREPES (can be used on waffles) 8 cups fresh strawberries 2 cups sugar 1 cup water Vi cup cornstarch 3 Tbsp butter 3 drops red food coloring WASH, DRAIN and hull the berries. Sort out the nicest berries ber-ries and set aside, about ' of them. Crush the other half and add the water and sugar, and bring to a boil. Mix cornstarch with a little water and add to strawberries to thicken. Add butter and red food coloring. When almost cool add the remaining berries and spoon onto the crepes or waffles. Top with whipped cream. Recipe serves 18. STRAWBERRY SALAD Crush 2 cups fresh or frozen berries, combine with one-half cup whipping cream, whipped and sweetened slightly and 1 ' cups cottage cheese. Freeze in individual molds or a flat dish 9x9 inches. Thaw at room temperature tem-perature when ready to serve. STRAWBERRY CREAM DESSERT 1 (3 oz.) pkg. strawberry gelatin 2 cups hot water 1 cup whipping cream, whipped 1 pint strawberries, sliced Recipes Fop Xhe Home r Gardener J ria DISSOLVE GELATIN in hot water. Chill until syrupy. Whip the cream and fold into the gelatin and add the strawberries. straw-berries. Put in sherbet or par-fait par-fait glasses and chill until set. Serves six. If you use frozen berries reduce the water to I Vi cups and use the juice from the berries. STRAWBERRY MOLD 2 Tbsp unflavored gelatin 4 Tbps cold water 3 cups crushed strawberries 8 thin slices angel food cake 1 cup whipped cream 1 tsp vanilla 1 cup miniature marshmal-lows marshmal-lows 1 cup sugar SOFTEN GELATIN in water. wa-ter. Dissolve over hot water. Cool. Combine berries, sugar and gelatin. Fold in whipped cream. Add flavoring. Pour into mold lined with angels 'if cake. Cover with mar h , U" lows. Chill until firm ft ? and garnish with whol ? nes. Serves 8 er' fa."1 STRAWBERRY FANTASY 1 lb. vanilla wafers cnid.j eX 1 cup butter mshed ; 4 cups powdered sugar i'tD 3 eggs slightly beaten W 1 1 bsp lemon juice 4 cups fresh berries !'U" 2 cups whipping cream X whipped m- PUT HALF OF crushed waf. ersin a 9x13 inch glass baki 'Jnf dish. Beat butter until cream i0 add powdered sugar and and lemon juice. Beat Spread over cookie crumbs ,InlS' Layer the fresh berries on nil- iEl, ing and top with whipped C cream Cover with renainin, i,C crumbs. Refrigerate over night. Serves at least h ' b . s:M |