Mt Pleasant News
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Neighbors Growing Together | Aug 20, 2014

Try these spring recipes

By LOVINA EICHER, The Amish Cook | Jun 04, 2013

Church services are now past and are set to be here again in two weeks.

Through it all I was battling a cough and lost my voice for a few days. I’m feeling better every day, which I’m glad for.

Tonight is Verena’s eighth grade graduation.

I will share recipes for this week and will write more about church services next week.

FROSTY STRAWBERRY SQUARES

2 egg whites

1 cup sugar

2 cup crushed fresh strawberries

1 cup whipping cream

Beat together egg whites, berries and sugar for 10 minutes in a large bowl. Make sure the bowl is very large because the mixture will triple in size. Whip cream and fold into mixture. Stir until well-blended. Pour into molds or pan and freeze and least six hours. Cut into squares and serve.

 

TOMATO ASPARAGUS SALAD

3/4 pound fresh asparagus cut and trimmed into 1 1/2-inch pieces

3 plum-sized tomatoes, halved and sliced

3/4 cup chopped red onions

1/2 cup balsamic vinaigrette dressing

Place asparagus in a steamer basket. Place in a saucepan over one inch of water. Bring to a boil and then cover and steam for five to seven minutes or until crisp tender. Drain and immediately place asparagus in ice water. Drain and pat dry. In a large bowl combine the asparagus, tomatoes and onions. Drizzle with vinaigrette and gently toss to coat. Serve using a slotted spoon.

 

RHUBARB CUSTARD PIE

1 1/2 cups rhubarb, fresh diced

2 tablespoons flour

2 eggs

1 cup sugar

3/4 cup cream

Preheat oven to 350 degrees . In a large bowl, mix together all ingredients except rhubarb. Put rhubarb in unbaked nine-inch pie shell and pour mixture over the rhubarb. Bake for 45 minutes to an hour or until set.

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