Good News Tucson - A Family Values Publication

Culinary Corner with Beth Hoover

HELLO SUMMERTIME!
HELLO FRESH STRAWBERRIES!

‘Tis the season for these delicate, succulent fruits that descend from the rose family and are thought to have been cultivated in ancient Rome. The first American species was cultivated about 1835. Today, the United States is the top strawberry producing country in the world and is over a $1.2 billion dollar industry annually. One cup of strawberries contains only 45 calories.

STRAWBERRY KNOW-HOW . . .

To choose . . . Buy strawberries with your nose. The ones that smell the best will have the best flavor. Look for a deep, even red color. Pick up the basket and look at the bottom to make sure that there are no squished or moldy berries inside.

To store . . . Refrigerate unwashed, unhulled berries between layers of paper towels inside a plastic container or sealed bag for 3-4 days.

To freeze . . . Spread unwashed, unhulled berries in an even layer on a baking sheet and freeze until solid. Transfer the berries to a zipper-lock

To rinse . . . Rinse whole berries briefly with cold water just before using. Be sure to rinse strawberries before hulling them as hulled strawberries will absorb water like a sponge.

To hull . . . Slice off the stem end and pluck out the stem and green leaves with a huller or dig out the hull with the pointed end of a vegetable peeler. You can also push a sturdy drinking straw through the fruit from the bottom to the stem end and the hull will pop right out.

STRAWBERRY FRENCH TOAST

1 loaf (1 lb) sliced French bread
1 carton (8 oz) spreadable strawberry cream cheese
4 eggs
1 cup milk
3/4 cup granulated sugar, divided
1/4 tsp salt
1/4 tsp ground cinnamon
4 cups fresh strawberries
2 tbsps amaretto OR 1/4 tsp almond extract
2 tbsps butter, melted

Spread 9-12 slices of bread each with about 1 tablespoon of cream cheese. Top with another 9-12 slices to form sandwiches. Place in a buttered 9X13X2-inch baking dish. (It's a really tight fit!)

In a bowl, whisk eggs, milk, 1/4 cup sugar and salt; pour over sandwiches; sprinkle with cinnamon. Cover and refrigerate for 8 hours or overnight.

Slice strawberries; place in a bowl. Stir in amaretto or extract and 1/2 cup sugar. Cover and refrigerate for several hours. During this time period, gently stir a couple of times.

Remove French toast from the refrigerator 30 minutes before baking. Brush bread with butter. Bake, uncovered, at 400 degrees for 25-30 minutes or until golden brown. Serve strawberry mixture over French toast.

Yield: about 6-8 servings

STRAWBERRY BUTTER

1 pkg (8 oz) cream cheese, softened
1/2 cup butter, softened (no substitutes)
1 cup confectioners sugar
1 tsp vanilla extract
1 cup fresh strawberries, pureed

In a mixing bowl, beat cream cheese and butter until smooth. Gradually add sugar and vanilla; mix well. Stir in strawberries. Cover tightly and refrigerate for several hours or overnight. May be stored in the refrigerator up to 1 week. Serve with English muffins, toast, waffles or pancakes.

Yield: 2 cups

STRAWBERRY CHICKEN SALAD

DRESSING:	SALAD:
1/2 cup honey 1/2 cup red wine vinegar 4 tsps soy sauce 1 garlic clove, minced 1/2 tsp ground ginger 1/4 tsp salt dash pepper	1 lb boneless, skinless, chicken breasts, cut into strips 1 tbsp vegetable oil 1 tsp butter 8 cups torn mixed salad greens OR torn green Leaf lettuce 2 cups (1 pt) fresh strawberries, sliced 1/4 chopped walnuts

In a small bowl, combine the dressing ingredients. In a large skillet, cook and stir chicken in oil and butter until no longer pink; drain. Add 1/2 cup salad dressing; cook 1 minute longer; drain.

Place salad greens in a serving bowl. Top with chicken, sliced strawberries and walnuts. Serve with remaining dressing.

Yield: about 4-6 servings

STRAWBERRY SOUP

2 cups (1 pt) fresh strawberries, hulled
1/2 cup apple juice
1/2 cup granulated sugar
2 tbsps lemon juice
1 tsp grated lemon peel

In a blender, combine all ingredients. Cover and process until smooth. Place in container and refrigerate until thoroughly chilled, about 2 hours or more.

Yield: 2 servings

STRAWBERRY SALSA

2-1/2 cups finely chopped fresh strawberries
1 cup chopped bell pepper
2 tbsps chopped green onions
2 tbsps minced fresh parsley OR 1-1/2 tsps parsley flakes
1/3 cup prepared Catalina salad dressing
dash hot pepper sauce
pepper to taste
1 bag tortilla chips

In a bowl, combine the strawberries, green pepper, onions and parsley. Stir in the salad dressing, hot pepper sauce and pepper. Cover and refrigerate for at least 2 hours. Serve with tortilla chips.

Yield: 3 cups

LAYERED STRAWBERRY TIRAMISU

1 pkg (8 oz) cream cheese, softened
3-1/2 cups cold milk
2 pkgs (4-serv. size ea) vanilla flavor instant pudding/pie filling
2 pkgs (3 oz ea) ladyfingers, split
1 tub (8 oz) frozen strawberry whipped topping, thawed
2-1/2 cups sliced fresh strawberries

With electric mixer on medium speed, beat cream cheese in a large bowl until creamy. Gradually add milk, beating until well blended. Add dry pudding mix; beat on low speed 1 minute or until well blended.

Line bottom of a 9X13X2-inch baking pan with half of the ladyfingers (1 package). Top with layers of half each of the pudding mixture (about 2 cups), whipped topping (about 1-1/2 cups) and strawberries (about 1-1/4 cups). Repeat all layers. Refrigerate at least 4 hours or overnight.

Servings: 20-24

"Doubtless God could have made a better berry,
but doubtless God never did."

William Butler (1535-1618) ~ Oxford Dictionary of Quotes

For more FAMILY FRIENDLY recipes, visit our past issues.

Please direct any questions or comments you may have regarding Culinary Corner to: bethoover@aol.com.

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