Strawberry Fields Unfortunately
Not Forever

The primary enjoyment I received during my trips up and down the mountain recently for my eye surgeries were the roadside stands filled with freshly picked strawberries from the piedmont. I believe those luscious red berries were conducive to my healing process . . . and was thrilled to find that one had moved up the mountain between Boone and Blowing Rock. Strawberries are my favorite fruit, but unfortunately the ones produced locally have such a brief growing period that we hardly know they’re here before they disappear.

Since I mentioned my surgeries, I just want to thank my good friends who prayed for me, sent flowers, brought food and encouraged me through the process. For those of you who do not know, I have undergone lens implants recently, each about three weeks apart, resulting in limited activity. Fortunately, I was able to prepare several weeks’ worth of writing in advance, so you didn’t even know I was gone! I just want to say thanks for the love and concern that came my way.

Healthy Strawberry Mousse

2 cups sliced strawberries
3 Tbs. sugar (or Splenda)
½ cup low-fat sour cream
1½ cups fat-free Cool Whip

Mix berries and sugar in bowl with blender until smooth; add sour cream, fold in cool whip and mix lightly. Spoon into 6 dessert cups and freeze at least four hours.

 

Easy Strawberry–Orange Salad

2 (3-oz.) pkgs. strawberry-flavored Jell-o
2 cups boiling water
1 (10-oz.) pkg. frozen lightly sweetened strawberries, thawed, drained, reserve juice
1/3 cup orange juice
1 (11-ounce) can mandarin orange segments, drained
1/3 cup sour cream

Pour Jell-o into large bowl; add boiling water and stir until dissolved.

Combine reserved strawberry juice and orange juice in small bowl; stir into gelatin. Reserve 1 Tbs. mixture; set aside.

Cover gelatin mixture; refrigerate until slightly thickened (1 to 2 hours). Gently stir in strawberries and orange segments. Pour into gelatin mold, if desired. Cover; refrigerate until set (3 to 4 hours).

Meanwhile, combine sour cream and reserved 1 Tbs. strawberry gelatin mixture in small bowl until well mixed. Cover; refrigerate until serving time. Serve as topping.

Simple Strawberry Cream Cheese Pie

1 ready made graham cracker pie crust
1 (8 oz.) pkg. cream cheese
1 can sweetened condensed milk
¼ cup cold water
1 cup strawberries
1 (3 ½ oz) package instant strawberry pudding mix
1 (8 oz.) container whipped topping, divided (thawed)

In a large bowl, beat cream cheese until fluffy. Gradually beat in milk, until smooth on low speed, beat in water and pudding mix till smooth. Fold in half of the whipped topping and strawberries. Pour into crust. Chill 2 hours until set. Garnish with remaining topping.

Strawberry Delight

Crust:
1 cup flour
½ cup butter or margarine
½ cup chopped nuts

Combine all ingredients like pie crust. Press into bottom of 9x13 pan. Bake at 375 degrees for about 13 minutes. Cool completely.

Filling:
1 (8-oz.) pkg. cream cheese, softened
1 cup powdered sugar
1 tsp. vanilla
2 cups Cool Whip

Beat cream cheese, powdered sugar and vanilla. Stir in Cool Whip. Spread over cooled crust.

Topping:
1 large pkg. strawberry Jell-O
2 cups boiling water
2 (10-oz.) pkg. frozen sweetened strawberries

Dissolve Jell-O in boiling water. Stir in strawberries. Chill for 20 minutes or until thickened. Spread over cheese layer. Chill until set.

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.