Recipe: Sparkling Strawberries

I searched the TKL ARCHIVES using the words "fresh strawberries" and came up
with a number of recipes using fresh strawberries. I posted them below.

I then searched the TKL "all boards" "contents" using the words "fresh
strawberries" and there are many many more tried and true recipes using fresh
strawberries. I suggest you check them out.

________________________________
Previously Posted on TKL by Peggy on 7:54:03 pm 6/05/98:

In Reply to: ISO: recipes with strawberries posted by Kare/IA on 6:36:04 pm
6/05/98:

Hi Kare:

Here are some fresh strawberry recipies I found on the web....
then I went out and watered my strawberry plants!!! I hope your
event is a fun time for all.

SPARKLING STRAWBERRIES

6 cups (3 pints) strawberries, washed, capped, and halved
= cup sugar
3 Tbsp. orange juice
3 Tbsp. ginger ale

In a wide shallow bowl arrange strawberries. Sprinkle sugar over
strawberries, orange juice, and ginger ale. Let stand at room
temperature 1 hour, turning berries occasionally. If there are
leftovers, cover and store in
refrigerator.
Makes 6 one cup servings. STRAWBERRY CREAM CHEESE DELIGHT

2 (8-ounce) packages cream cheese, softened
= to 3/4 cup sugar - depending on sweetness of berries
3 cups sliced strawberries
1 cup whipping cream, whipped

Beat cream cheese and sugar with mixer until light and fluffy. Fold
in strawberries and whipped cream. Turn into
5-6 cup mold. Freeze at least 8 hours. Let stand at room
temperature 30 minutes; unmold. Garnish with mint or
strawberries.
Yield: 10 (1/2-cup) servings FRESH STRAWBERRY PIE

1 quart strawberries
1 cup sugar
2 = or 3 tbsp. cornstarch
2 tbsp. lemon juice
1 baked pie shell
= pint whipping cream (optional)
red food coloring (optional)

Wash berries and hull. Put one half of berries in sauce pan and
crush. Mix sugar and cornstarch; add to crushed
berries along with lemon juice. Cook on medium heat until mixture
thickens. Cool. Cut remaining berries into
halves and mix with the cooked mixture. Add a few drops of red
food coloring to the cooked mixture before
adding the uncooked berries. Pour mixture into baked pie shell.
Chill before serving. Serve topped with
whipped cream. CREAMY FRUIT DIP

2 cups milk
1 (3 3/4 oz.) package instant vanilla pudding
2 cups non-dairy whipped topping
Fresh Strawberries

Combine milk and pudding according to package directions. Fold
in whipped topping. Chill thoroughly, and
serve with fresh strawberries. Yield: 4 cups of dip. STRAWBERRY TOWERS

1 box of a prepared and folded pastry for a 9-inch double crusted
pie
1 quart strawberries
1/3 cup sugar
1-2 cups non dairy whipped topping

With a 3 inch round scalloped cookie cutter, cut out 18 pastry
rounds. Place on ungreased baking sheet and
prick with a fork. Bake the rounds in a 425 degree oven for 15
minutes ( or until lightly browned. Remove from baking sheet and
cool. Wash strawberries. Reserve 6 berries for garnish. Hull
remaining berries and slice. Place in a mixing bowl and sprinkle
with 1/3 cup sugar. Let berries stand for 20 minutes. About an
hour before serving time, make strawberry towers by alternating
pastry rounds and sweetened sliced strawberries to make 6 towers
with 3 pastry rounds each, finishing with strawberries on top.
Refrigerate for about 1 hour. Just before serving,
top strawberry towers with whipped topping and garnish with
reserved whole berries.
Makes 6 servings. STRAWBERRY TART

1 large package of cream cheese, softened
9-inch graham-cracker crust or baked pie shell
3 cups whole strawberries, hulled
= cup red-currant jelly

Carefully spread cream cheese in crust. Arrange berries pointed
end up in single layer over cheese. Chill. Heat jelly until smooth and
of glaze consistency; spoon over berries. Serve at once or
refrigerate.
Makes 8 servings.