Prep Time: 10 Min
Cook Time: 5 Min
Ready In: 25 Min
2 cups crushed fresh strawberries
4 cups sugar
1 (1.75 ounce) package dry pectin
3/4 cup water
Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
How to Freeze Strawberries
Since strawberries often go bad before you can eat them all, freezing them is a good way to keep them on hand for smoothies, jam, and other recipes that call for strawberries.
Step 1 - Wash and dry the strawberries.
To freeze strawberries, first wash them well and remove the stems and leaves, then gently pat them dry. You can freeze them whole or slice them before freezing depending on how you plan to use them.
Step 2 - Spread and Freeze
Place strawberries on a cookie sheet with a lip in a single layer and freeze for 24 hours. The reason to freeze them on the cookie sheet for the first 24 hours is so they won't freeze together in a clump.
Step 3 - Bag the strawberries
After about 24 hours, move them to plastic freezer bags or an airtight container and keep frozen until ready for use.
Step 4 - Label the bags!
Of course, you'll want to label them with the contents and date, or all this work could be wasted, if you can't identify them later, or don't know how old they are.
Step 5 - Done!
Pop them into the deep freeze, or in the coldest part of your regular freezer!
To use them, just set them in the fridge overnight, or on the counter for a couple of hours. I wouldn't recommend the microwave unless you are planning to cook with them!
2 cups Frozen Strawberries
1 tbsp Missouri Honey
1 cup Skim Milk or Almond Milk
Add all ingredients into a blender, and pulse until smooth. Serve immediately.
(If the smoothie is too thick, add more milk. If it is too thin, add more fruit)
Kaye's Potato Salad
3 lbs. RED or WHITE POTATOS, diced and cooked
1 jar THIES’ CREAMY COUNTRY BACON SALAD DRESSING
¼ lb. BACON, fried and drained
1 YELLOW ONION, diced
SALT & PEPPER
Combine potatoes, bacon and onion. Pour dressing over all. Salt and Pepper to taste. You may not need the entire bottle of dressing... you decide! Garnish with Paprika or chopped Parsley
Serve Warm or Cold
Lemon Glazed Zucchini Muffins
2 cups all purpose FLOUR ½ cup RAISINS or DRIED FRUIT
⅔ cup SUGAR ½ cup MILK
1 tsp BAKING POWDER ⅓ cup VEGATABLE OIL
1 tsp SALT 2 EGGS
½ tsp. ground NUTMEG 1 cup ZUCCHINI, shredded, not drained
2 tsp. LEMON ZEST ½ cup POWDERED SUGAR
¾ cup NUTS, chopped 3 tsp LEMON JUICE
Preheat oven to 400°. Grease well or paper-line 12 (2½”) muffin cups. In large bowl, combine flour, granulated sugar, baking powder, salt, nutmeg and lemon peal. Stir in nuts and fruit. In small bowl, combine milk, oil and eggs until blended. Pour into flour mixture; add zucchini, stirring just until moistened. Pour into muffin cups. Bake 20-25 min. or until toothpick inserted in center comes out clean. Remove from pan. Meanwhile, in a small bowl, combine powdered sugar and lemon juice until smooth. Drizzle over warm muffins. Allow to cool and then serve!
Peach Pecan Muffins
1½ cups FLOUR Topping:
½ cup granulated SUGAR ½ cup PECANS, chopped
2 tsp ground CINNAMON ⅓ cup BROWN SUGAR, packed
¼ tsp SALT 1 tsp ground CINNAMON
½ cup BUTTER, melted 2 tbsp BUTTER, melted
¼ cup MILK
2 PEACHES, peeled and diced
Preheat oven to 400°. Paper-line 12 (2½”) muffin cups. Prepare topping; set aside. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. In a small bowl, combine butter, milk and egg until blended. Pour into flour mixture, stirring just until moistened. Fold in peaches. Spoon mixture into muffin cups. Sprinkle topping over batter. Bake 20-25 min. or until toothpick inserted in center comes out clean. Remove from pan. Allow to cool and then serve!
Norma’s Easy Fried Okra
1 quart OKRA, cut up
2 tbsp VEGATABLE OIL
7 SALTINE CRACKERS
Heat oil in frying pan or wok. Beat egg and then mix in okra. Crumble crackers and mix into okra and eggs. Add mixture too heated oil in frying pan (or wok). Cook until crackers are brown and okra is fork tender. Season with salt and pepper to taste. Serve and enjoy!
Garlic-Rubbed Roasted Cabbage Steaks
1 head of CABBAGE
1 ½ tbsp. OLIVE OIL
2 or 3 cloves GARLIC smashed
Freshly ground BLACK PEPPER
OLIVE OIL or NON-STICK COOKING SPRAY
Preheat oven to 400°. Spray a baking sheet with olive oil ornon-stick cooking spray. Cut cabbage from top to bottom (bottom being root) and then into 1″ thick slices. Rub both sides of cabbage with smashed garlic. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!
2 pounds CARROTS peeled, cooked and sliced
1 cup SUGAR 1 tsp. SALT
1 cup WHITE VINEGAR 1 tsp. PEPPER
1 cup VEGETABLE OIL 1 10¾oz can TOMATO SOUP
1 tsp. DRY MUSTARD 1 medium ONION
1 tsp. WORCHESTERSHIRE SAUCE 1 GREEN BELL PEPPER, chopped
Combine sugar, vinegar, oil, mustard, Worcestershire sauce, salt and pepper in a sauce pan. Place over medium heat and bring to a boil. Remove from heat and add the soup. Mix the carrots, onion and bell pepper in a large glass dish. Pour the sauce over the vegetables and stir to combine. Refrigerate overnight. Will keep up to six (6) weeks in the refrigerator.
Grilled Eggplant with Ginger and Soy
2 tbsp SOY SAUCE 1 tbsp FRESH GINGER
1½ tbsp MISSOURI HONEY 1 large EGGPLANT about 1½ lbs,
1 tbsp RICE VINEGAR ends trimmed and cut crosswise
1 tsp ASIAN SESAME OIL 2 medium GREEN ONIONS,
3 tbsp PEANUT OIL sliced thin
GROUND PEPPER, to taste
· Combine soy sauce honey, vinegar and 1tbsp water in a small skillet. Bring to a boil over medium-high heat and simmer until slightly thickened (about 2 minutes). Remove from heat and stir in sesame oil. Set aside.
· Combine peanut oil, ginger and pepper to taste in a small bowl. Place the eggplant on a platter and brush both sides with peanut oil mixture.
· Grill eggplant over a medium-hot fire, turning once… until streaked with dark grill marks, about 8-10 minutes.
· Transfer the grilled eggplant to a platter. Drizzle with thickened soy mixture and sprinkle with scallions. Serve hot, warm or at room temperature.
Nanette's Blackberry Peach Crisp
1 cup ROLLED OATS
1 cup BROWN SUGAR, packed
¾ cup FLOUR, divided
½ cup BUTTER
4 cups BLACKBERRIES
2 cups SLICED PEACHES
Preheat oven to 350°. Combine oats, brown sugar and ½ cup flour. Cut in butter with pastry blender or two knives until well blended and moist enough to form a ball. Place well drained berries in bottom of 8x8 baking dish and toss with remaining ¼ cup flour. Add well drained peaches to baking dish. Sprinkle with crumb mixture evenly over fruit and bake for 35-40 minutes or until golden brown. Serve warm with a scoop of Vanilla Icecream.
Fresh Tomato Tart
1 Pillsbury Refrigerated Pie Crust 2 cloves GARLIC, minced
1 ½ cups SHREDDED MOZERELLA ½ cup MAYONAISE
4-6 medium TOMATOES ½ cup PARMEASAN CHEESE
¾ cups FRESH BASIL snipped into bits
Unroll pie crust and line a 9 inch tart or pie pan. Press into the sides of pan, don’t prick. Bake tart in a 450° oven for 6 minutes. Remoe from oven and sprinkle with ½ cup mozzarella and allow to cool. Reduce oven to 375°. Slice tomatoes and arrange over the melted cheese in the baked crust. Combine basil and garlic with remaining mozzarella, mayonnaise and parmesan cheese. Spread over tomato slices. Bake tart in 375° oven for 25 minutes. Remove and let stand 5 minutes. Cut into wedges and serve!