Strawberry Recipe Ideas...
Easy Strawberry Pie
Strawberry Feezer Jam
Spinach-Strawberry Salad with Goat-Cheese Bruschetta



Easy Strawberry Pie

1 9 inch pie shell, baked
4 cups fresh strawberries
1 cup sugar
1 cup water
3 tbsp cornstarch
2 tbsp white corn syrup
3 tbsp dry strawberry flavored gelatin
Red food coloring (otional)

Boil sugar, water, cornstarch and syrup; add dry strawberry gelatin and cook until thickened. Cool. When cool add strawberries and pour into pie shell.
Refrigerate. Makes 6-8 servings.



Strawberry Freezer Jam

1 quart fresh strawberries, washed, hulled and crushed (or enough to fill 2 cups crushed berries).
4 cups granulated sugar
1 package powdered pectin
1 cup water

Rinse berries in cold water and drain. Hull and crush in a large mixing bow. Add sugar and stir to mix completely. Let stand for 20-30 minutes, stirring occasionally. Dissolve teh pectin in water and bring to a boil. Boil for one minute. Add to berries and sugar, stirring for two minutes.
Pour the jam into freezer containers, leaving 1/2 inch of headspace and cover. Let stand at room temperature until set (24 hours). Label, date and freeze.
Jam will keep in the freezer for up to one year and in the refrigerator for as three weeks. Regrigerate jam one it is rmoved from the freexer. Fills 6 half pint containers.


Spinach-Strawberry Salad with Goat-Cheese Bruschetta

1/4 cup sugar
2 tablespoons sherry or white wine vinegar
1 1/2 teaspoons sesame seeds, toasted
1 1/2 teaspoons olive oil
1 teaspoon minced red onion
3/4 teaspoon poppy seeds
1/4 teaspoon Hungarian sweet paprika
1/8 teaspoon salt
6 cups torn spinach (about 1 pound)
2 cups halved strawberries
2 tablespoons slivered almonds, toasted
1 (3-ounce) log goat cheese, cut into 6 slices
6 (1-ounce) slices French bread, toasted

Combine the first 8 ingredients in a jar; cover dressing tightly, and shake vigorously.
Combine the spinach and strawberry halves in a large bowl, and toss gently. Pour the dressing over the spinach mixture, tossing gently to coat. Spoon 1 cup salad onto each of 6 plates; sprinkle each serving with 1 teaspoon toasted almonds. Spread cheese over toast slices; top each salad with 1 bruschetta.
Yield 6 servings
                                                                                                                    Cooking Light, APRIL 1998


Pine Tree Apple Orchard
450 Apple Orchard Road
White Bear Lake, MN 55110
651-429-7202

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