| STRAWBERRY Earthquake Cake |
| Fresh Florida STRAWBERRIES | 1 1/4 c. xxx sugar | ||
| 1 box white or yellow cake mix | Shredded coconut | ||
| 8 oz. cream cheese |
| Mix cake according to package directions. Grease and flour 9 x 13 - inch cake pan. Layer approximately 1 cup or more of coconut on bottom of pan. Pour ½ the cake batter over the coconut. Cream together the cream cheese, xxx sugar and 1 cup mashed fresh strawberries. Drop cream cheese mixture in large dollops over cake mix. Pour remaining ½ of cake mix batter over top. Bake at 350 for 28-30 minutes. Do not over bake. Sweetened fresh strawberries can be poured over top of cake if desired. |
| Fresh Strawberry Banana Omelettes |
| 1 c. fresh STRAWBERRIES, hulled and sliced | ¼ tsp. grated lemon peel | ||
| 1 banana, peeled and sliced | 1 T. fresh lemon juice and 4 eggs | ||
| 1 ½ T. sugar | ¼ tsp. salt | ||
| 2 T. butter divided | ¼ c. water |
| Combine strawberries, bananas, sugar, lemon peel and juice in medium bowl, mix lightly. Cover. Let stand 15 minutes. Meanwhile, mix eggs, salt and water with fork in small bowl. Heat 1-tablespoon butter in 8-inch omelet pan or skillet over medium-high heat until just hot enough to sizzle a drop of water. Pour in half of egg mixture (approximately ½ cup). Mixture should set at edges at once. With back of pancake turner, carefully push cooked portions of edges towards center so that uncooked portions flow to bottom. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely. While top is still moist and creamy looking, spoon ½ cup fruit mixture over half of omelet. With pancake turner, fold in half, turn onto heated platter. Keep warm. Repeat with remaining egg mixture and ½ cup fruit mixture. Top omelettes with remaining fruit. |
| Mile High Strawberry Pie |
| 10-oz. fresh or frozen STRAWBERRIES | 2 egg whites | ||
| 1 c. flour | 1 c. granulated sugar | ||
| ¼ c. brown sugar | 2 T. lemon juice | ||
| ½ c. chopped nuts | ½ pt. cream, whipped or (8-oz.) whipped topping | ||
| ½ c. melted butter |
| Preheat oven to 350. Mix together flour, brown sugar, nuts and butter. Place 2/3 of mixture in the bottom of a 9 x 13 - inch pan and save 1/3 for the top. Bake for 20 minutes. Stir every 5 minutes. Prepare filling. Beat egg whites until stiff. Add strawberries, sugar and lemon juice to egg whites and beat for 10 minutes. Fold in whipped cream. Spread in pan and top with remaining 1/3 of topping. Freeze. |
| Sunny Florida Salad |
| 1 pt. Florida STRAWBERRIES, stemmed and halved | 1½ c. homemade or bottled sweet and spicy French dressing | ||
| 4 fresh whole STRAWBERRIES | 1 large banana sliced | ||
| 1 T. lemon juice | ½ c. chopped celery | ||
| 2 c. (10-12oz.) cooked chicken, cut into 1-inch cubes. | Lettuce leaves | ||
| 1 (20ox.) can pineapple chunks, drained | Crackers, sesame seeds, opt |
Sprinkle lemon juice over bananas in a large bowl. Add chicken, pineapple and strawberries. Toss into mix. Place lettuce leaves on individual serving plates. Top with salad mixture. Sprinkle with sesame seeds. Serve with dressing and crackers. Garnish with whole strawberries. Yield: 4 servings |
| Strawberry Bread |
| 3 c. sliced Florida STRAWBERRIES | 1c. chopped pecans | ||
| 3 c. flour and 1/2 tsp. cinnamon | ½ tsp. soda | ||
| 1 tsp. strawberry flavoring | 1¼ c. oil | ||
| 2 c. sugar | 4 eggs | ||
| 1 tsp. salt | 1 tsp. vanilla flavoring |
| In
a large bowl, mix all dry ingredients together. IN a medium bowl, mix all other ingredients except pecans. Pour liquids into dry mixture and mix just until moistened. Add pecans and mix well. Pour into 2 well greased and floured loaf pans. Bake at 325 for 1 to 1½ hours. Let cool before removing from pans. |