It’s hard to want to eat a large meal after a long day working or playing out in the blistering heat. You know you need something substantial to sustain you, yet you’re so worn out. Those hearty winter meals, while tasty, sit too heavy on your stomach. That’s the last thing you want. It sounds like you need something light, refreshing, yet still incredibly appetizing. Well, fret no more. We have just the right lighter fare recipes to fill you up and get you on your way! By utilizing sum- mer’s perfectly ripe harvest and local recipes, we’ll have your taste buds satisfied in no time. Just head to the produce stand, pick up some strawberries, and leave the rest to Mama!
Strawberry Trifle- In memory of Patricia Hopper
Ingredients: 1 round angel food cake, torn into pieces 1 c. confectioner’s sugar
1 pkg. cream cheese, 8 oz., softened
1 c. milk
2 qts. strawberries, sliced
2 bags strawberry glaze
1 container whipped topping, 8 oz.
Directions: Place the angel food cake pieces into a large bowl. Mix sugar, cream cheese, and milk together in a separate bowl, until smooth. Pour sugar mixture over the cake pieces. Layer sliced strawberries over cake mixture. Spread glaze evenly over strawberries; top with whipped topping. Refrigerate overnight.
Strawberry Lemonade- Morgan Hargrove
Ingredients: 1 c. strawberries, chopped
1/4 c. lemon juice
1/2 c. sugar
1 can frozen lemonade concentrate 1 can water
1/2 c. powdered lemonade mix
2 bottles strawberry sparkling water 1/2 c. strawberry soda
Directions: Place chopped strawberries in a medium bowl with lemonade juice and sugar. Let sugar dissolve to make a syrup. Add lemonade concentrate and water. Stir in lemonade mix. Pour into a large pitcher. Add 1 bottle of sparkling water. Mix well. Add remaining sparkling water. Stir in strawberry soda.
Strawberry Preserves-Margie Drake
Ingredients: 2 qts. strawberries
6 c. sugar
water, enough to boil berries
Directions: Scald strawberries for 2 minutes; drain. Put in pan and add 4 cups sugar; bring to a boil. Cook for 3 minutes after boiling begins; cool. Let stand 5 minutes; add remaining sugar and return to heat. Bring to boil; cook for 10 minutes. Remove from heat. Cool for 24 hours before putting into jars stirring occasionally. Jars do not have to be hot.
