Almost Spring and today I’m sharing my most favorite Spring dessert. I hope you enjoy it as much as I do. I have already made two in one week!
You will need:
3 cups fresh strawberries
3/4 cup sugar
3 Tbsp. cornstarch
- Wash, remove caps, and slice strawberries (in that order). Crush 1 cup strawberries and cook with 1 cup water on medium heat about 2 minutes.
- Sieve, draining the juice from the pulp. Let a small amount of juice cool slightly (but still warm) and dissolve the cornstarch in this. You want to avoid having cornstarch lumps in the thickened filling.
- Mix this with the remaining juice. You can add a little red food coloring to this if you like to have a bright red color glaze, but I leave it out.
- Cook and stir until thickened and bubbly.
- Pour this over 2 cups strawberries and put it all in a baked, cooled pie shell.
- Chill and top with whipped cream.
If you want to bypass the pieshell for some reason, put the berries and filling in a cute shebert glass and top with whipped cream.
TIP: When buying fresh strawberries it’s always disappointing to see them begin to spoil the next day. To keep them fresh longer, mix one cup of vinegar with 8 cups water and wash them. I swoosh them around in the water about 2 minutes. Often there will be debris around and under the stems, but do not take the stems off before you wash them. You want to preserve all the juice/flavor in each berry.
The vinegar should kill the bacteria that cause the berries to spoil. Rinse throughly, let them drain a few minutes in a colander, then put them on paper towels to dry. You can put them in a sealed container in the refrigerator to enjoy for a few more days.
The container that I have found to be a life-saver (or I should say, fruit/vegetable saver) is this Tupperware container. It has two small tabs that can be opened or closed, depending on the type of fruit or vegetable that you have inside. There is also a listing on the side of the container that tells you which foods require one tab open, two tabs open, or none open. In the case of ripe berries, leave both tabs closed to prevent any refrigerator air from getting to them. This container also works great for lettuce, celery, spinach, watermelon, you name it, whatever fruit or vegetable you need to keep fresh.
I have two of these and use them daily.
I’m not sure what the weather is like in your part of the world, but here in Alabama we are at a standstill. Northerners, please don’t laugh at us, but we are at a standstill because we have about an inch of snow on the ground! Our schools are closed and roads are hazardous. It is a very good day here to stay home, work on pictures and cook a nice lunch.
I hope you enjoy this easy meal. I really don’t have a name for it. I’ll just call it Easy Snowy Day Lunch.
- Use enough ground beef or ground check to make 3 or 4 patties, or the amount you need.
- Hide a chunk of cheese inside each patty. I have used cheddar and monterey jack before. I guess most any type you enjoy would work. Today I used monterey jack.
- Place patties in a hot iron skillet on medium heat and brown slowly on one side. Then turn burner down to medium low and brown the other side. Be careful NOT to “squish” the patty down with a spatula.
- You can also add a little of your favorite steak sauce to the patty if you like. I usually just add salt and pepper.
- Cook until they reach the desired doneness. Some cheese may ooze out during cooking.
The green I paired this with was fresh green beans and brocolli.
Wash beans and brocolli. Break off the ends of the beans before you steam them. I didn’t have enough green beans, so I put what I had in the steamer and added brocolli to make enough green for 3 servings. Seam for 4-5 minutes–no more than 5 minutes. I added the green beans first, because they might need around 30 seconds longer to cook than brocolli. After steaming pour beans and brocolli into a bowl, dry with a paper towel and drizzle with olive oil. Salt and pepper to taste.
A nice naval orange is a good side with this meal!
What is your favorite way to use ham leftovers? Ham Corn Chowder has become ours, and it is so SIMPLE!
HAM CORN CHOWDER
1 can cream of chicken soup
2 cups chopped ham
1 can (11 oz.)whole kernal corn-drained
8 oz. sour cream
5 medium red potatoes cubed
2-2 1/2 cups chicken broth
1 Tbsp. butter (optional)
1. Peel and cube potatoes
2. Cover them with the chicken broth and cook about 10 minutes, with the lid on the pot.
3. Add other ingredients and simmer 5 to 10 minutes. DELICIOUS
We had these with our supper (dinner for many of you) tonight. They are so so easy and delicious. We often eat them for dessert.
- Wash and peel a couple of big sweet potatoes. Cut in slices/chunks as shown.
- Heat an iron skillet over medium heat, add a couple Tablespoonfuls of coconut oil or olive oil.
- Add potaotes and drizzle honey on top. I may use 1/4 cup honey. Adjust this amount for the sweetness you like.
- Pour about 1/2 cup water over the honey.
- Cover and cook about 15 minutes or until potaotes are soft as you like and liquid is absorbed.
We had these potatoes with meatloaf (which was frozen earlier and baked a short while before starting the remainder of the meal), cornbread, beans (canned ones tonight), and roasted cabbage. I like the slight burned taste when I cook this cabbage under the broiler.
- Cut 1/2 cabbage head in small pieces. See photo. Toss with a couple tablespoonfuls of sesmae oil. You can also use olive oil, but I think the sesmae oil gives it a nice taste.
- Put cabbage in a single layer and put under the broiler. Broil about 5 minutes. Turn/toss the cabbage with a spatula and broil about 4 or 5 more minutes.
- Watch closely, however, I like a little charring around the edges. .