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CYBERKITCHEN ISSUE 10 RECIPES

    Title: STRAWBERRY FRAPPE'
 Categories: Beverages, Fruits
      Yield: 2 1/2 cups
 
      1 c  Strawberries rinsed and caps
           Removed
    1/2 c  Non-fat vanilla frozen
           Yogurt
    3/4 c  Spring water
      1    -2 Tbs. honey or brown sugar
      2    Ice cubes
 
  Place all ingredients in blender, except ice cubes.
  Blend for 10 seconds then add ice cubes; blend for
  another 30 seconds. Pour and enjoy. Original recipe by
  D. Weiss.
 
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: STRAWBERRY VINYL
 Categories: Fruits, Snacks
      Yield: 5 servings
 
      3 c  Fresh strawberries
      1 tb Lemon juice
      1 tb Light corn syrup
 
  Place strawberries in electric blender; process until
  smooth.  Measure 2 cups of strawberry puree; stir in
  lemon juice and corn syrup. Line a jellyroll pan with
  heavy-duty plastic wrap, and tape to pan corners.
  Pour pureed strawberry mixture into prepared pan and
  spread leaving 1-inch margin on all sides. Dry in a
  convection oven or dehydrator at 150 degrees for 7-1/2
  to 8 hours or until dry and no longer sticky. Remove
  vinyl from pan while still warm; beginning with short
  end, roll up jellyroll fashion. Cut into logs, and
  wrap in plastic wrap.  Yield 5 (2-inch) logs. (D.
  Weiss)
 

 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: STRAWBERRY LOVERS SUNDAES
 Categories: Desserts, Fruits
      Yield: 4 servings
 
      1 pt Strawberries, rinsed with
           Caps removed and sliced in
           Half
    1/4 c  Honey
  1 1/4 t  Finely chopped mint leaves
      3 c  Frozen nonfat strawberry
           Yogurt
 
  Combine strawberries, honey and mint; blend thoroughly.
  Divide yogurt into individual dessert bowls and top
  with 1/3 cup strawberry mixture. If desired, garnish
  with fresh mint leaves.
  (D. Weiss)
 
-----
****A COLLECTION OF DELIGHTFUL AND REFRESHING STRAWBERRY
RECIPES**** 


---------- Recipe via Meal-Master (tm) v8.01
 
      Title: ROSY STRAWBERRY SOUP
 Categories: Soups, Fruits, Salli's
      Yield: 6 servings
 
  1 1/2 c  Strawberry preserves
  1 1/4 c  Sour cream
    3/4 c  Half and half
    2/3 c  Sherry
  1 1/2 T  Grenadine
      1    Pint fresh strawberries,
           Stemmed and halved
 
  In large bowl whisk together preserves and sour cream.
  Stir in half and half, sherry and grenadine. Chill
  several hours. Just before serving, mix in berries.


 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: TRIFLE FRUIT SALAD
 Categories: Salads, Fruits, Salli's
      Yield: 12 servings
 
           ***SALAD***
      2 c  FRESH pineapple chunks
      2 c  Strawberries, sliced
      2 c  Blueberries
      2 c  Seedless green grapes
           ***TOPPING***
  1 1/4 c  Milk
    1/2 c  Sour cream
      1    Pkg. instant banana pudding
           (3 3/4 oz. size)
      8 oz Can crushed pineapple, un-
           Drained
 
  In large glass serving bowl, layer fruits. In medium
  bowl, combine milk and sour cream; blend well. Add
  pudding mix; beat until well blended, about 2 minutes.
  Stir in pineapple. Spoon pudding mixture over fruit to
  within 1 inch of edge. Cover; refrigerate several
  hours to blend flavors. Makes 12 (3/4 cup) servings.
  From Pillsbury.
 

 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: AUSTRIAN STRAWBERRY MOUSSE
 Categories: Desserts, Fruits, Salli's
      Yield: 8 servings
 
      1 qt Strawberries, washed and
           Hulled
    1/2 c  Sugar
    1/2 c  White wine
      2    Envelopes unflavored gelatin
    1/2 c  Cold water
    1/2 c  Boiling water
      2 c  Heavy whipping cream,
           Whipped
 
  Reserve several strawberries for garnish. Press
  remaining berries through a fine sieve. Add sugar and
  white wine and stir well. Chill.
  Soften the gelatin in the cold water, then add the
  boiling water and stir to dissolve. Cool.
  Combine gelatin and chilled strawberry mixture. Beat
  until fluffy and slightly thickened. Fold in whipped
  cream. Turn into an oiled 2-quart mold. Chill for at
  least 3 hours. Un- mold onto a chilled platter.
  Garnish with reserved strawberries.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: JEWELED CONGEALED FRESH FRUIT
 Categories: Salads, Fruits, Salli's
      Yield: 12 servings
 
      1 pt Strawberries, halved
      3    Envelopes unflavored gelatin
  4 1/2 c  Unsweetened pineapple juice
           Divided
      2    (15 1/4 oz.) cans pineapple
           Tidbits, drained
      2    (11 oz.) cans mandarin
           Oranges, drained
      1    Grapefruit, peeled,sectioned
           And well drained
      1 c  Fresh blueberries
      1 c  Seedless green grapes
           Lettuce leaves
           Your favorite poppyseed
           Salad dressing
 
  Arrange strawberry halves, cut side up in the bottom of
  a lightly greased 12-cup Bundt pan. Set aside.
  Sprinkle gelatin over 1/2 cup pineapple juice in a
  small saucepan; stir and let stand 1 minute. Cook over
  low heat, stirring until gelatin dissolves (approx. 2
  minutes). Combine gelatin mixture and remaining 4 cups
  pineapple juice in a large bowl.
  Pour about 1/2 cup pineapple juice mixture over
  strawberries in Bundt pan; chill until firm.
  Chill remaining pineapple juice mixture until
  consistency of unbeaten egg white. Stir in pineapple
  tidbits and remaining fruit; spoon into Bundt pan.
  Chill until firm. Line a large serving plate with
  lettuce leaves. Unmold onto the lettuce leaves. For
  best results cut with an electric knife and serve with
  poppyseed dressing. (From Southern Living)
 

 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: STRAWBERRY DIP
 Categories: Dips, Fruits, Salli's
      Yield: 5 cups
 
      1    8 oz. tub COOL WHIP, thawed
      1    8 oz. container strawberry
           Yogurt
    1/2 c  Crushed strawberries
      1 T  Grated orange peel
           Assorted fresh fruit:
           Strawberries, grapes, kiwi,
           Sliced oranges or pineapple
 
  Mix whipped topping, yogurt, strawberries and orange
  peel until well blended. Spoon into serving bowl and
  refrigerate until ready to serve.
  Serve as a dip with the fresh fruit.
 

 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: THREE FRUITED YOGURT DESSERTS
 Categories: Desserts, Fruits, Salli's
      Yield: 6 serv. each
 
           ***ONE***
      3 c  Plain yogurt
      1 c  Fresh blueberries
      1 c  Fresh, pitted cherries
           Maple syrup OR honey to
           Taste
    1/2 t  Pure vanilla extract
           ***TWO***
      3 c  Plain yogurt
  1 1/2 c  Fresh peach slices
      1 c  Fresh strawberries, halved
           Honey to taste
      1    Mashed, ripe banana
    1/2 t  Pure vanilla extract
           ***THREE***
      3 c  Plain yogurt
      3 c  Grated apples
    1/2 c  Chopped, toasted almonds
    1/2 c  Maple syrup
           Dash each of cinnamon &
           Nutmeg
           OPTIONAL: 1/4 cup raisins
           OR
           Toasted sunflower seeds
 
  Gently combine all ingredients. Spoon into
  individual dessert dishes. Serve well chilled.
  (From the Moosewood Cookbook by Mollie Katzen)
 

 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: BALSAMIC STRAWBERRIES
 Categories: Fruits, Salli's
      Yield: 4 servings
 
      2 pt Strawberries
      4    To 6 teaspoons sugar
      1 T  Balsamic vinegar
 
  This is an exquisite dish created by the talented Mollie
  Katzen. She advises the use of perfectly ripe berries
  to maximize the effects of this traditional Italian
  treat. Please note that the berries may be sliced and
  sugared up to a day in advance. However the vinegar
  should be applied within 30 minutes of serving.
  
  1. Clean the strawberries by wiping them with a damp
     paper towel. Avoid washing them directly in water
     as this dilutes the flavor of the berries by ab-
     sorbtion.
  2. Hull the strawberries, and halve or slice them. This
     would depend on their size. Place the berries on a
     shallow pan (10-inch pie pan) and sprinkle with
  sugar. 3. Cover tightly with plastic wrap and allow to
  sit for several hours, shaking the pan every so often.
  If you plan you plan on letting then sit for more than
  3 1/2 hours, they will have to be refrigerated.
4. Sprinkle with vinegar within a half hour of serving at   
  room temperature.
 
 
 

 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: STRAWBERRY MUFFINS
 Categories: Muffins, Fruits, Salli's
      Yield: 12 muffins
 
  1 1/2 c  Chopped strawberries
      3 T  Sugar
    3/4 t  Cinnamon
      2 c  Flour
      1 T  Baking powder
    1/2 t  Salt
      1    Egg, beaten
    1/2 c  Milk
    1/2 c  Sour cream
    1/3 c  Butter, melted
    1/2 c  Brown sugar, packed
 
  Preheat oven to 400 degrees. Toss the berries with
  sugar and cinnamon. Sift together the next three
  ingredients. Add remaining ingredients, stirring
  until just moistened; fold in the strawberries.
  Fill paper-lined muffin tins full and bake for
  about 20 minutes.
  (From GRANNY'S MUFFIN HOUSE cookbook)






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