Stawberry Delight pie a creamy treatment for fresh fruit

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If you are tired of regular strawberry pies, you may like to try this conversation piece called strawberry delight. It requires more time than just washing, hulling and slicing the berries to serve with cream, but it is a different way of serving the berries.

Strawberry Delight 1 cup all-purpose flour

1/2 cup chopped pecans

1/2 cup butter or margarine, melted

1/4 cup firmly packed brown sugar 1 (10-ounce) package frozen or 1 quart fresh berries 1 cup sugar 2 teaspoons fresh lemon juice 2 egg whites 1 cup cream, whipped Sliced fresh strawberries

Combine flour, nuts, butter and brown sugar in an 8-inch square baking pan; stir well. Bake in a moderate oven for 20 minutes, stirring occasionally. Cool. Combine strawberries, sugar, lemon juice and egg whites in a large bowl; beat at high speed of electric mixer 10 to 12 minutes or until stiff peaks form. Fold in whipped cream. Press about two-thirds of the crust mixture into a 9-inch springform pan. Spoon in the strawberry mixture. Sprinkle remaining crumbs on top. Freeze until firm. Garnish with fresh strawberries if desired. Makes 8 to 10 servings.

We watched as this chicken (or turkey) casserole was being prepared for a supper with nine guests. Either chicken or turkey may be used. This was cold sliced turkey from a roasted breast from another meal. It made a large casserole.

Lois’ Chicken Casserole 4 cups diced cooked chicken 1 (10-ounce) package Ritz crackers, crushed 1 can (8 ounce) sliced water chestnuts and liquid 3 tablespoons melted margarine 1 can cream of chicken soup 1 can cream of mushroom soup 1 can cream of celery soup Pepper (optional)

Combine half of crushed crackers with the melted margarine and spread in a 9-by-13-inch baking dish or pan. Spread the diced cooked chicken over the crackers. Combine the undiluted soups with the liquid from the water chestnut can, add the sliced chestnuts and pepper, if desired, and mix well; spread over the chicken layer. Spread remaining crushed crackers, unbuttered, over the soup layer. Bake at 350 F for about 1 hour or until thoroughly heated and bubbly. The casserole may be prepared and frozen to bake another time if the ingredients become available but no large casserole is needed at the time. Pepper may be added to the soup mixture, but the salt in the soups is enough for seasoning.

A relish for a pickup supper could be spiced beets. A can of small whole or sliced beets makes a quick relish, allowing the time for the beets to chill for a day or two in the refrigerator.

Beet Relish 1 pound can of sliced or small whole beets

1/2 cup vinegar

1/4 cup sugar 2 bay leaves

1/2 cup orange juice Grated rind of 1 orange

In a saucepan simmer sugar, vinegar and bay leaves for 8 minutes. Stir in orange juice and grated rind. Pour the hot mixture over the cooked (canned) beets. Cover and chill overnight.

No cookie jar should go empty when these old-fashioned oatmeal cookes are so easy to make.

Oatmeal Cookies 1 cup butter or margarine 1 1/2 cups firmly packed brown sugar 2 eggs 2 cups all-purpose flour 2 teaspoons baking powder

1/4 teaspoon soda 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg

1/4 cup milk 2 cups quick or old-fashioned oats 1 cup raisins

1/2 cup chopped nuts

Cream butter and sugar together until light and fluffy. Add eggs. Mix well. Combine flour, baking powder, soda, salt and spices. Add to creamed mixture alternately with milk. Stir in oats, raisins and nuts. Drop by teaspoonfuls onto greased cookie sheets. Bake in preheated 375 F oven for 10 to 12 minutes. Remove from tim to cool on rack.

While you are waiting for home-grown fruit to ripen, use some of the sweet red cherries on the market from the Colorado or California orchards. Start the buildup of conserve for winter jams or jellies.

Cherry Conserve 6 cups pitted sweet cherries 1 orange, ground 2 tablespoons lemon juice 3 cups sugar 1 cinnamon stick 1 cup sliced almonds 1 cup raisins

Prepare home canning jars and lids according to manufacturer’s directions. Combine cherries, orange, lemon juice, sugar and cinnamon stick in a large saucepan. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Add almonds and raisins; simmer an additional 5 minutes. Remove cinnamon stick. Carefully ladle hot conserve into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar. Screw band down evenly and firmly. Do not use excessive force. Process 15 minutes in boiling water bath canner. Yields about 7 8-ounce jars.

Pickled eggs add zest to a picnic, but should be kept in the iced box or chest for picnics or cookouts. Pickled eggs go well with sandwiches.

Pickled Eggs 2 tablespoons dry mustard or powdered mustard 2 cups cider or white vinegar

1/2 cup water 1 cup sugar 1 tablespoon salt 2 medium onions, sliced 1 tablespoon celery seed 1 tablespoon mustard seed 6 whole cloves 12 hard-cooked eggs removed from shell

In a saucepan, blend powdered mustard with 1/4 cup of the vinegar. Mix well then add remaining vinegar, water, sugar, salt and spices. Heat to boiling; cover and simmer for 10 minutes after reducing the mixture to simmering temperature. Place the sliced onions in a 2-quart glass jar or glass container. Add the peeled hard-cooked eggs which have been cooled to the jar and add the cooled vinegar mixture. Cover and refrigerate overnight. The eggs will keep for about two weeks when stored in the jar in the refrigerator. Makes 12 pickled eggs.