Recipes From Louise
By Louise McClain Special to The True Citizen

What fruit is berry-delicious, has an intense fragrance, a natural sweetness, and a brilliant red color? It's the strawberry!

Although strawberries have been cultivated since the fifteenth century, it has taken years of experimentation and crossbreeding to produce the delicious strawberries we enjoy today. Naturally sweet and juicy, strawberries are high in vitamin C, in folic acid, and are a good source of fiber. They can be eaten right from the field or may be incorporated into your meal planning for breakfast, lunch, or dinner. Have you had your strawberries today?
Strawberry Parfait
1 cup sliced fresh strawberries
½ cup vanilla low-fat yogurt
¼ cup Grape-Nuts Cereal
Layer half each of the strawberries,
yogurt and cereal in medium glass.
Repeat layers. Serve immediately.
Makes 1 serving.
Strawberry Swirl Cake
1 pkg. (2-layer size) white cake mix
1 pkg. (4-serving size) strawberry
flavor gelatin
1/3 cup sour cream
1/3 cup powdered sugar
1 tub (8 oz.) whipped topping, thawed
1½ cups sliced strawberries

Preheat oven to 350°F. Grease and flour two 8- or 9-inch round cake pans; set aside. Prepare cake batter as directed on package. Pour half of the batter into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half of the white batter and half of the pink batter, sideby side, into each prepared pan. Swirl batters together using a teaspoon. Bake 30 minutes. Cool 30 minutes in pans. Remove to wire racks; cool completely. Mix sour cream and powdered sugar in medium bowl until well blended. Gently stir in whipped topping. Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture. Top with 1 cup of the strawberries and remaining cake layer. Spread top and side of cake with remaining whipped topping mixture. Top with remaining ½ cup strawberries just before serving. Store any leftover cake in refrigerator.
Strawberry Spinach Salad
9 cups torn fresh spinach
1 pint fresh strawberries, halved
½ cup slivered almonds, toasted
Dressing:








¼ cup vegetable oil
2 TBSP sugar
2 TBSP cider vinegar
1 TBSP chopped onion
1 tsp. poppy seeds
1 tsp. sesame seeds
¼ tsp. paprika
1/3 tsp. Worcestershire sauce

In a large bowl, combine the spinach, strawberries and almonds. Place dressing ingredients in a blender; cover and process until combined. Pour over salad and toss to coat. Serve immediately. Yield: 6-8 servings.
Strawberry Lemonade Slush
1 pkg. (10 oz.) frozen sweetened
sliced strawberries
¾ cup pink lemonade concentrate
¾ cup water
¾ cup crushed ice
2 cups chilled club soda

In a blender or food processor, place the strawberries, concentrate, water and ice; cover and process until smooth. Pour into a 2-qt. freezer container. Cover and freeze for at least 12 hours or until icy. Remove from freezer 1 hour before serving. Just before serving, transfer strawberry mixture to a large bowl; stir in soda. Yield: about 2 quarts.

Makes 8 servings.