Recipe(tried): Super Special Strawberry Salad, Lemon Cheesecake Pie

Hi Everyone!

Well, it's the middle of January and in Central Florida that means one thing...Strawberry Season is here! Not too far from here, going down Highway 92, you can run into Parksdale Farm Stand. They serve Strawberry Shortcakes, Shakes and Strawberry Cookies. Many of the berry stands have been disappearing since development in those areas is so high with all kinds of suburbs springing up here and there. But Parkesdale will always be there.

At this time of year, you can see the long lines of customers waiting to savor the delicious shortcakes and take home a flat of the delicious, juicy red, plump berries. It is best to go early in the morning before the masses arrive. I love to stop by and pick up a flat to make shortcakes with and many other recipes.

One of my favorite salads using strawberries is one made famous by Laura York. This salad was the Grand Champion Winner at the 1989 Florida Strawberry Festival in Plant City, Florida. Once you taste it, you will also proclaim it a winner.

Just in case you were wondering how cold it is today, it is in the 40's.

Keep Warm, Gina

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SUPER SPECIAL STRAWBERRY SALAD
Source: Simple Strawberry Sensations by Laura York
Serves 4-6

FOR THE GLAZED ALMOND TOPPING:
1/4 cup sliced almonds
1 Tbsp. plus 1 tsp. sugar (I use Splenda)
FOR THE SWEET AND SOUR DRESSING:
1/4 cup vegetable oil
2 Tbsp. sugar (I use Splenda)
2 Tbsp. vinegar
1/2 tsp. salt
6 drops red pepper sauce (I only use 2 drops)
dash of black pepper
FOR THE SALAD:
1 large bunch Romaine lettuce, torn into pieces
2 stalks celery, chopped
2 1/2 cups strawberries, hulled and sliced
1 (11 oz.) can mandarin oranges, drained

TO PREPARE THE GLAZED ALMOND TOPPING:
In a small skillet, cook almonds and sugar over low heat stirring constantly until sugar is melted and almonds are coated. Sprinkle almonds onto a waxed paper and let cool. Break the almonds apart and set aside.

TO PREPARE THE DRESSING:
In a small glass container with a lid, combine the ingredients and shake to combine.

TO PREPARE THE SALAD:
In a large salad bowl, toss the salad ingredients until combined.

Pour the dressing over salad and toss to combine. Sprinkle the almonds over the salad and serve immediately.

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This recipe makes 2 pies, serves 16. Or, make 1 and take another to a neighbor or just freeze the extra one for later. This pie is on the cover of the Feb issue of Southern Living.

LEMON CHEESECAKE PIES
Source: Southern Living, February 2006

1 refrigerated pie crust box containing 2 pie crusts
2 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar (I used Splenda)
1 large egg
Lemon Chess Pie Filling (recipe follows)
garnishes: whipped topping and crushed lemon candies

Fit each pie crust into a 9-inch pieplate. Fold edges under, line pastry with foil and fill pie plate with beans. Bake at 425 degrees for 5 minutes. Remove beans and foil. Bake 2 more minutes or until lightly golden brown. Cool completely on wire racks.

Beat cream cheese, sugar and egg at low speed with electric mixer until smooth. Spread mixture evenly over crusts. Spoon Lemon Chess Pie filling evenly over cream cheese mixture.

Bake at 350 degrees F for 35 minutes or until set. Shield edges with foil to prevent further browning. Cool completely before garnishing.

LEMON CHESS PIE FILLING
makes about 3 cups

2 cups sugar (I used Splenda)
4 large eggs
1/4 cup butter, melted
1/4 cup milk
1 Tbsp. grated lemon rind
1/4 cup fresh lemon juice
1 Tbsp. all-purpose flour
1 Tbsp. cornmeal
1/4 tsp. salt

Whisk together all ingredients. Use filling immediately.