"Featured Recipes"

Recipes of the Month

We hope that you enjoy the following Vann family strawberry recipes.

Strawberry Spinach Salad

9 cups of torn, fresh spinach leaves
1 pint of fresh strawberries, halved
1/2 cup slivered almonds, toasted

Dressing

1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon chopped onions
1 teaspoon poppy seed
1 teaspoon sesame seed
1/8 teaspoon worchestershire sauce
1/4 teaspoon paprika

In a large bowl, combine the spinach, strawberries and almonds. Mix together the oil, sugar, vinegar, onions, poppy seed, sesame seed, worchestershire sauce, and paprika in a blender.  Process in blender until combined. Pour over salad and toss to coat. Serve immediately. Yields 6-8 servings.

Strawberry Bread

2 1/2 cups of thinly sliced fresh strawberries
1 tablespoon sugar
3 eggs
1 1/4 cup oil
3 cups all purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
1 cup nuts, finely chopped

Thinly slice the fresh strawberries and sprinkle with 1 tablespoon sugar. Mash the sliced strawberries slightly with a fork or similar utensil to make them more juicy. Then stir the strawberries, eggs, and oil together. Mix flour, 2 cups sugar, baking powder, salt, and cinnamon together, and add to the strawberry mixture. Stir until blended. Add nuts and mix well. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for approximately 1 hour. Yields 2 loaves. (In the alternative, the batter may be placed in greased and floured muffin tins for cooking. For muffins, bake at 350 degrees for approximately 30 minutes.) If fresh strawberries are not available, you may substitute 2 10-ounce boxes of thawed, frozen strawberries. In this case, do not add the 1 tablespoon of sugar or mash the thawed berries.

Fresh Strawberry Pie

1 quart of fresh strawberries
1 cup sugar
4 tablespoons corn starch
1 cup whipped cream
1 baked pie shell

Line baked pie shell with 1 pint of whole berries, stem side down. Mash remaining berries in a sauce pan, and add sugar and cornstarch. Bring mixture to a boil. Cook for 3 minutes, stirring constantly. Pour over berries and let cool. Top with whipped cream and refrigerate.