The Rural Voice, 1999-06, Page 412 hours until partially frozen but not
solid. (May be frozen overnight, then
partially defrosted for about 2 hours
in refrigerator before serving.)
Garnish each dish with reserved berry
and sprinkling of remaining almonds.
BERRY -BEST CHICKEN SALAD
Dressing:
1/3 cup (75 mL) Tight mayonnaise
1/4 cup (50 mL) apple butter
1/4 cup (50 mL) low-fat plain
yogurt
1-2 tsp (5-10 mL) curry powder
In small bowl. combine
mayonnaise, apple butter, yogurt and
curry powder to taste. Stir well.
Salad:
2 cups (500 mL) cubed cooked
chicken
1 cup (250 mL) sliced celery
3 cups (750 mL) halved
strawberries
1 cup (250 mL) diced cucumber
2 green onions, sliced
3 cups (750 mL) torn, fresh spinach
1/4 cup (50 mL) toasted slivered
almonds
freshly ground black pepper
In large bowl, stir together chicken,
celery and dressing. Cover and
refrigerate for I hour or until chilled.
To serve, stir in strawberries,
cucumber and onions. On large
platter. arrange spinach leaves. Top
with salad; sprinkle with almonds and
pepper to taste.
STRAWBERRY ANGEL PUFF
Sauce:
2 cups (500 mL) sliced strawberries
2 tbsp (25 mL) granulated sugar
l tbsp (15 ml) orange liqueur or
orange juice concentrate
In food processor, puree
strawberries, sugar and liqueur until
smooth. Divide sauce among 8
individual oven -proof serving dishes.
Puff:
3 egg whites, at room temperature
pinch cream of tartar
3 tbsp (45 mL) granulated sugar
3 cups (750 mL) torn bite -size
pieces of angel food cake (about half
300 g in-store bakery cake)
3 tbsp (45 ml) slivered almonds
whole strawberries
In medium bowl, beat egg whites
and cream of tartar with electric
beaters until foamy. Gradually beat in
sugar until stiff peaks form. Fold in
angel cake.
Divide among dishes, mounding
over sauce. Sprinkle with almonds.
Cover loosely with plastic wrap;
freeze for several hours or until ready
to bake.
Bake in 425°F (220°C) oven for 6 -
8 minutes or until meringue is golden
brown. Allow to stand for 3 - 4
minutes before serving immediately
with extra strawberries as a garnish.
STRAWBERRY CRUMB PIE
Pastry:
1- 9 -inch (23 cm) unbaked frozen
pie shell
Thaw pie shell at room temperature
for 15 minutes. Thoroughly prick
bottom and side with fork. Bake in
375°F (190°C) oven for 7-8 minutes.
Reduce oven temperature to 350°F
(180°C).
Crumb Topping::
1/2 cup (125 mL) all -purpose flour
1/3 cup (75 mL) packed brown
sugar
1 tbsp (15 mL) finely diced candied
ginger
2 tbsp (25 mL) cold butter
While pastry cooks, in small bowl,
combine flour, brown sugar and
ginger. Cut in cold butter with pastry
blender or 2 knives until mixture
resembles coarse crumbs. Set aside
Filling:
4 cups (1 L) sliced strawberries
2/3 cup (150 mL) granulated sugar
2 1/2 tbsp (32 mL) tapioca
1/4 tsp (1 mL) each ground
cinnamon and nutmeg
vanilla ice cream (optional)
Gently stir together strawberries,
sugar, tapioca, cinnamon and nutmeg.
Spoon into pie shell. Sprinkle crumb
topping evenly over strawberries.
Bake for 30-35 minutes or until
strawberry mixture is bubbly and
topping is golden brown. Let cool for
15 minutes or longer. Serve warm
with ice cream if desired.
STRAWBERRY CREAM POPS
1 1/2 cups (375 mL) sliced
strawberries
1/2 cup (125 mL) plain yogurt
1/4 cup (50 mL) orange juice
1/4 cup (50 mL) granulated sugar
1/2 tsp (2 mL) vanilla extract
1/8 tsp (.5 mL) almond extract
4 large whole strawberries
Puree sliced strawberries in food
processor or blender until smooth.
Add yogurt, orange juice, sugar,
vanilla and almond extracts. Blend
until very smooth. Pour into 8 small
paper drinking cups. Cover and place
in freezer for about I hour or until
partially frozen.
Halve each whole strawberry
lengthwise. Push into partially frozen
mixture to make a handle. Remo%e
paper cup to serve.
FRESH STRAWBERRY SAUCE
4 cups (1 L) hulled strawberries
2/3cup (I50mL)to I cup (250
mL) granulated sugar
1/2 cup (125 mL) water
1/4 cup (50 mL) lemon juice
Puree strawberries, sugar, water
and lemon juice in food processor or
blender until sauce -like consistency.
Store, covered. in refrigerator or
freeze in small containers.
Variation: Strawberry Yogurt
Combine 1/4 cup (50 mL)
strawberry sauce with 3/4 cup (175
mL) low-fat plain yogurt. Serve over
your favourite breakfast cereal or
over other prepared fresh fruit.
Sprinkle granola or breakfast cereal
on top.0
FARM FRESH
CY,; PRODUCE
., . at your local
FARMERS' MARKETS
• Country Gifts • Creative Crafts
• And Much More!
Visit the Farmers' Market near you.
STRATFORD
FARMERS' MARKET
"One of the oldest Markets
in Ontario" since 1855
Every Saturday
7 a.m. - 12 noon
at the Stratford Fairgrounds
For info call 271-5130
WALKERTON & DISTRICT
FARMERS' MARKET
1r IF
N .
.� R New Vendors Welcome
Fridays 1:30 - 6:00 p.m.
from May to October
Walkerton Fairgrounds
For information call 519-366-9955
JUNE 1999 37