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. I will share recipes for this week and will write more about church services next week. Tonight is Verena’s 8th grade graduation. Meanwhile, enjoy these spring recipes:
Frosty Strawberry Squares
2 egg whites
1 c. sugar
2 c. crushed fresh strawberries
1 c. 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 6 hours. Cut into squares and serve. Delicious!
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 1 inch of water. Bring to a boil and then cover and steam for 5 to 7 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. In a large bowl, mix together all ingredients except rhubarb. Put rhubarb in unbaked 9” pie shell and pour mixture over the rhubarb. Bake at 350 for 45 minutes to an hour or until set.