From the kitchen of Dana Westedt
2-1/2 Cups Chicken Breast cooked, cooled and cubed
2 Cups Strawberries fresh, hulled and halved
6 Whole Strawberries with hulls for garnish
1 Cup Grapes seedless
1 Cup Pineapple chunks
1 Cup Celery diced
1/2 Cup Pecans chopped coarsely
1/2 Cup Sweet-sour poppy seed bottled salad dressing
3 Cups Spinach washed and torn into bite-sized pieces
3 Cups Romain lettuce washed and torn into bite-sized pieces
Combine chicken, strawberries, grapes, pineapple, celery, and pecans. Toss gently with salad dressing. Mix spinach and lettuce together, arrange on individual salad plates. Spoon chicken mixture onto salad greens. Garnish each top with a whole strawberry.
Salad ingredients can also be tossed with spinach and lettuce greens and served in a bowl.
From the kitchen of Dana Westedt
2 Cups Sugar
2 Cups Water
2 4 Quarts Strawberries rinsed and hulled.
Smaller berries work better; need enough to make 4 cups of puree.
1/2 Cup Lime juice
Bring the sugar and water to a boil. Reduce heat and simmer without stirring until sugar completely dissolves, about 3 minutes. Set aside to cool completely. Place strawberries in a food processor and puree. Do in 2-3 batches. Pour puree into the strainer and press through to remove most of the seeds. Stir lime juice into the 4 cups of puree.
When the sugar syrup is cool, combine it with strawberry puree. Mix well. Pour the mixture into the ice cream maker and freeze according to the manufacturer’s instructions. May need to do it in 2 batches if the freezer is small. Sorbet will be soft set but firms up after freezing. Store in 1 large container or several small containers for easier eating and sharing.
From the kitchen of Brenda Emery
1 21.5 Oz. Fudge brownie mix
1/2 Cup Water
1/2 Cup Oil1 Egg
1 8 Oz. Package Cream Cheese
1-1/2 Cup Milk
1 3.4 Oz. Instant Vanilla Pudding and Pie Filling Mix
2 Pints Strawberries sliced (about 5 Cups)
Line two 9 or 8 inch round cake pans with foil; grease. In a large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Divide batter evenly between lined, greased pans. Bake at 350 degrees for 26-31 minutes. DO NOT OVERBAKE. Cool. Freeze for 1 hour until firm.
In a small bowl, beat cream cheese until smooth and creamy. Gradually beat in milk. Beat in pudding mix. Refrigerate 5 minutes. To assemble torte, remove brownie layers from the pan and remove foil. Place half of the filling and 2 cups of the berries on top of one layer. Place the remaining layer on top of the berry mixture, top side up. Top with remaining filling and strawberries. Drizzle with chocolate syrup if desired and line the outside of the pan with whip cream. Store dessert in the refrigerator.
From the kitchen of Tana Klemm
6 Cups Strawberries hulled
1 20 Oz. Can Crushed pineapples in heavy syrup
1 Bag Strawberry Glaze
1 Pkg. Yellow Cake mix
1 Cup Chopped Pecans1 Stick Butter
Grease a 9 x 13″ pan. Preheat oven to 350 degrees. Spread the pineapple into the bottom of the pan. Mix together the strawberries and the glaze. Spread evenly over the pineapple. Sprinkle the dry cake mix evenly over the fruit. Sprinkle the pecans over the top. Slice the butter thinly and drop evenly over the top. Bake 50 minutes or until golden brown.