Strawberry Recipes (Robin B.)

Quick Strawberry Jam (from Everyday Food magazine)

In a food processor process 1 quart hulled strawberries until coarsely chopped. Transfer to a large skillet and stir in ½ cup sugar and 2 Tbsp. fresh lemon juice. Cook over medium-high heat, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer to a jar and let cool to room temperature. To store, seal jar and refrigerate up to 10 days. Makes 1 ¾ cups.

Strawberry Buttercream (from http://conversationswithacupcake.blogspot.com

¾ cup fresh strawberries, destemmed
½ cup butter
1 tsp. vanilla
2 lb. powdered sugar (I used about 4 cups)

In a large bowl mash strawberries just to crush them a bit. Add remaining ingredients and mix well. Frost cupcakes or cake and allow to set at room temperature.

Rachael Ray Using Stale Bread...

Check out this recipe for using up stale bread.
Tomato Herb Strata
She suggests saving up the stale bread in the freezer until you have enough for the Strata recipe. So go get bread from the LaFaye's on Saturday mornings and freeze any of the bits/pieces that you don't use by Monday. This recipe looks sooooo yummy! I hardly ever have fresh herbs, but dried herbs work fine. Rachael even says that you can use whatever seasoning you like, so play around. I think I'll try a half recipe and maybe throw in some ham (hubby doesn't dig meatless).

Raspberry Cheesecake Bars (Shiloh)

Crust:
2 c. flour
1/4 c. sugar
1/2 tsp. salt
3/4 c. butter
1/3 c. corn syrup

Filling:
2 pkg. cream cheese
3 large eggs
1 c. corn syrup
2 tsp. vanilla

Topping:
Raspberry jam

Directions:
1. Heat oven to 375 degrees. Grease 9x13 pan with shortening.
2. Beat flour, sugar, salt, butter and 1/3 c. corn syrup with mixer. Press evenly in pan.
3. Beat cream cheese. Beat in eggs. Beat in 1 c. of corn syrup and the vanilla. Pour over dough.
4. Bake 35 to 40 minutes. Spread jam on top. Refrigerate for 3 hours.

Crab Salad (Kristi H)

1 package imitation crab -- flaked
1 tomato -- chopped
1 green onion -- chopped
1/2 cucumber -- chopped
1 teaspoon (or to taste) ranch-style dressing mix -- the dry mix
1/4 cup mayonnaise -- (or less)

Mix everything and chill.

I love this salad. The seafood salad you buy at the deli or at Costco always has too much mayo for my taste. This just tastes nice and fresh.

This is also good on crackers.

Chicken Tuna Salad (Kristi H)

6 ounces tuna -- canned, drained
12 ounces chicken -- canned, drained
3/4 cup mayonnaise
1/4 cup sweet pickle relish
1 apple -- chopped fine
3 ribs celery -- chopped fine

Mix everything together and chill.

This is great on crackers or used as sandwich filling. I like to add grapes (halved) if I have them. The fine chopped apple is key.

This is kind of like the chicken salad you find on expensive chicken salad sandwiches... add grapes and pecans to this and put it on your favorite bread - it's even better than the sandwiches you get at hip little sandwich shops.