Try these spring recipes
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
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.