Chilled Strawberry Soup
1 quart fresh strawberries
1 C. orange juice
1/8 tsp. ground cinnamon
1-1/2 tsp. quick-cooking tapioca
1 C. buttermilk
1/2 C. sugar
2 tsp. lemon juice
1 tsp. grated lemon peel
Whipped cream or yogurt and fresh mint, optional
Instructions: In a blender, combine strawberried, orange juice and cinnamon; cover and process until
smooth. Transfer to a medium saucepan; add the tapioca and let stand for 5 minutes. Bring to a boil;
boil and stir for 2 minutes. Remove from the heat; stir in the buttermilk, sugar, lemon juice and peel.
Refrigerate. Garnish with whipped cream or yogurt and mint if desired. Yield: 4-6 servings
Fresh Cranberry Sauce
You just want cranberry sauce for a turkey? OK, per 4 cups of fresh berries. Boil 1 1/2 cups sugar with 2
cups water for 5 minutes to make a syrup. Add berries and boil without stirring 5 minutes (skins will
burst). That's it! 4 cups of sauce (about).
1 lb Fresh peaches, peeled,
pitted, and sliced, or dried
3 tb Honey
1 ts Freshly squeezed lemon juice
Blend all ingredients together in a food processor for 3 minutes to make a smooth puree. Pour into a
squeeze bottle. Peach Honey can be kept in refrigerator for 1-2 weeks. Note: If using dried peaches,
soak them in water to cover for 1 1/2 hours, until soft and pliable. Remove the skins with your fingers,
then proceed with the recipe, adding an extra tablespoon of honey, if necessary, to compensate for the
tartness of the dried fruit.
Prickly Pear Ice
1 c Water
1 1/2 ts Freshly squeezed
1/2 c Sugar
2 3/4 c Prickly pear juice
2 Cactus pads (nopales),
scraped, trimmed and cut into Indian motif shapes, for garnish In a stainless steel or glass saucepan,
bring the water and lemon juice to a boil over medium-high heat. Reduce the heat to low, add the sugar,
and stir constantly until dissolved. Remove from the heat and stir in the prickly pear juice. Let cool.
Pour the liquid into a glass or stainless steel baking pan (do not use aluminum because the acid in the
prickly pear juice will react with it) and place it in the freezer. Stir the liquid every 20 minutes until it has
frozen into grainy, magenta-colored ice crystals. The process should take about 1 1/2 hours, depending
on the temperature of your freezer. Serve with cactus pad garnish.
2 1/2 C. finely chopped fresh strawberries
1 C. chopped green pepper
2 T. chopped green onions
2 T. minced fresh parsley
1/3 C. Catalina salad dressing
Dash of hot pepper sauce
Pepper to taste
Instructions: In a bowl, combine the strawberries, green pepper, onions, and parsley. Stir in the salad
dressing, hot pepper sauce and pepper. Cover and refrigerate for 2 hours. Serve with tortilla chips.
You don't even need an ice-cream maker.
2 C. strawberries, sliced
1/3 C. brown sugar
2 oz low-fat cream cheese
1 C. skim milk
In a blender, combine strawberries and sugar. Add cream cheese in small pieces. Process until very
smooth. Add the milk; mix well. Pour into an 8 x 8-in. shallow baking pan. Place in a freezer for 2 hours or
until partially frozen. Cut into pieces. Transfer to a blender or food processor. Process until smooth.
Return to the pan and freeze for 2 hr. Before serving, cut into pieces and process again just until
creamy. Serves 4.
Sweet Watermelon Ice
3 c Fresh Watermelon juice
3 tb Sugar
2 tb Freshly squeezed lemon juice
Pour the watermelon juice into a shallow glass baking dish. Add the sugar and lemon juice and stir well.
Place the dish in the freezer and chill. Remove the pan every 1/2 hour and stir. The juice will form light,
grainy ice crystals as it freezes. Repeat this process until the juice is fully frozen, about 4 hours. You
can also use an ice cream maker, following the manufacturer's directions. Serve immediately, or store in
the freezer in a covered container up to several weeks. This recipe makes a refreshing ice that is perfect
for hot weather.
Was-Nah (Corn And Cherry Snack)
2 c cornmeal
1 c Bing cherries, seeded
1/2 lb Butter, softened
2 c Brown sugar
To be authentic, use chokecherries in place of the Bing cherries, maple sugar or syrup in place of the
sugar and buffalo kidney fat (or beef suet?) in place of the butter. Place the cornmeal on a cookie sheet
and toast it in a 325 degree oven until it begins to brown. Careful -- this will not take long. Drain the
cherries well and chop coarsely. Mix all ingredients together well and chill in the refrigerator. To serve,
simply dish out by the tablespoonful. It is eaten like candy. Yield: 8 servings