I found this at www.motherearthnews.com. I thought I would share it.

Similar to strawberry shortcake, with a creamy, Italian twist.

Ingredients:
4 eggs
8 tbsp sugar
8 ounces mascarpone cheese
30 to 40 ladyfingers (sponge cookies)
3 cups strawberries, hulled and sliced

Instructions:
Separate egg yolks from whites in two bowls. Beat yolks until frothy. Add 5 tablespoons of sugar and beat 2 to 3 minutes or until eggs form soft peaks. Add mascarpone and beat 3 to 5 minutes, until smooth.

In the other bowl, beat 4 egg whites, adding the remaining sugar little by little until the whites form stiff peaks. Gently fold mascarpone mixture into egg whites. Cover the bottom of a 9-by-13-inch baking pan with ladyfingers, and spread half of the mascarpone-egg mixture evenly to cover the cookies. Add a layer of sliced strawberries and repeat the same layering: cookies, mascarpone, strawberries. Refrigerate at least 3 hours before serving to allow cookies to soften. Serves 6 to 8.

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I found this at www.motherearthnews.com. I thought I would share it.

Ingredients:
1 cup hot water
3/4 cup sugar
2 tbsp fresh lemon juice
3 cups sliced strawberries, plus additional berries for garnish

Instructions:
Mix hot water, sugar and lemon juice in a small bowl until sugar dissolves. Blend 3 cups strawberries in processor or blender until smooth. Add sugar syrup and blend until combined. Pour mixture into 9-by-13-inch baking pan. Freeze for about 25 minutes or until icy around edges. Using fork, pull icy portions into middle of pan. Repeat this step every 20 minutes until all the liquid is frozen into flaky, loose crystals. Cover and freeze. When ready to serve, use fork again to scrape crystals into bowls and garnish with berries. Serves about 6.

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I found this recipe at www.motherearthnews.com. I thought I would share it.

For the filling:
6 to 8 stalks rhubarb, cut into 1/2-inch pieces (about 3 cups)
2/3 cup raw sugar
1 tbsp orange or lemon zest
1 tbsp salted butter
1 tbsp all-purpose flour
3 cups sliced strawberries

For the batter:
1 3/4 cup flour
1 tbsp baking powder
1/2 tsp salt
6 tbsp salted butter, chilled
1/2 cup plus 2 tbsp raw sugar, divided
3/4 cup half-and-half
2 tbsp orange or lemon zest, divided

Topping:
1 cup heavy cream whipped with 1 tbsp sugar until soft peaks form (optional)

To make filling: In a saucepan over medium heat, cook the rhubarb, sugar, and 1 tablespoon zest until the rhubarb begins to soften and exude juices, about 2 minutes. Add the butter and flour and bring to a boil while stirring. Cook for about 1 minute. Add the sliced strawberries. Remove from heat and pour the fruit mixture into a deep 10-inch pie dish.

To make batter: Preheat oven to 425 degrees. In a large bowl, sift together the flour, baking powder and salt. Cut the butter into small pieces. With a fork or pastry cutter, cut the chilled butter until the mixture resembles coarse crumbs. Add 1/2 cup of the sugar and blend. Slowly incorporate the half-and-half with a fork. Spoon the dough over the fruit mixture in the pie dish. Mix 2 tablespoons sugar and the remaining zest, and sprinkle it over the top. Bake for 25 to 30 minutes, or until golden brown. Cool slightly and serve with or without whipped cream. Serves 6.

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This recipe came from the Michigan Asparagus Advisory Board. I thought I would share it.

This salad makes a delicious main course for lunch or dinner.

Dressing:
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon orange juice concentrate
1 tablespoon lime juice
1 tablespoon dark sesame oil

Salad:
2 cups cut-up fresh or frozen Michigan asparagus
12 ounces crab meat (fresh or canned) or imitation crab
1 (10-ounce) bag lettuce mix
1 cup 1/2-inch pieces cantaloupe
1 cup sliced seedless cucumber

For Dressing, combine all ingredients; mix well. Set aside.

For Salad, steam or microwave asparagus until tender-crisp. Drain and let cool. Cut crab into bite-size pieces. Combine asparagus and crab in a large bowl; add lettuce mix, cantaloupe and cucumber. Toss gently. Pour salad dressing over all. Toss to evenly coat. Serve immediately.

Makes 4 to 6 servings.

Note: Substitute 1-1/2 cups cubed, cooked chicken for the crab, if desired.

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I found this at www.cooksrecipes.com. I thought I would share it.

6 bacon slices, chopped
6 cups thinly sliced cabbage (1 small head)
Salt and freshly ground black pepper to taste
2 tablespoons water
2 tablespoon cider vinegar
1 teaspoon sugar

1. In a large skillet cook bacon over medium heat, stirring, until crisp and transfer with a slotted spatula to paper towels to drain. Drain all but 2 tablespoons bacon drippings.
2. In skillet cook cabbage, stirring occasionally, until golden. Add water, vinegar, sugar, salt and pepper. Cook cabbage until crisp-tender.
3. Remove from heat and sprinkle bacon over cabbage. Toss to combine and transfer to a serving dish.

Serves 4 to 6.

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I found this at www.myrecipies.com. I thought I would share it.

Prep: 15 min., Cook: 7 min., Stand: 4 min.

Makes 4 servings
Ingredients

* 1 pound fresh spinach, stems removed
* 4 tablespoons dry roasted, salted USA-GROWN PEANUTS
* 2 tablespoons aromatic peanut oil made with USA-GROWN PEANUTS, divided
* 1 medium onion, finely chopped
* 1 medium tomato, seeded and finely chopped
* 1 jalapeño pepper, seeded and finely chopped
* 1/3 cup vegetable broth
* 1/2 teaspoon salt
* 1 teaspoon fresh lemon juice

Preparation

1. Coarsely chop spinach.

2. Process peanuts in a blender or food processor 10 to 15 seconds or until finely ground.

3. Heat ground peanuts in a large skillet over medium heat, stirring constantly, 1 to 2 minutes or until lightly toasted and fragrant. Remove from skillet.

4. Heat 1 tablespoon peanut oil in skillet over medium heat. Add onion, tomato, and pepper, and sauté 3 to 4 minutes or until onion is tender. Transfer mixture to a small bowl; keep warm.

5. Add broth and salt to skillet. Bring to a boil over medium heat. Add spinach, in batches, stirring just until spinach begins to wilt.

6. Remove from heat. Top spinach with onion mixture; sprinkle with 2 tablespoons toasted ground peanuts. Cover and let stand 3 to 4 minutes or until spinach is tender.

7. Transfer to a serving platter. Drizzle with lemon juice and remaining 1 tablespoon peanut oil. Sprinkle with remaining 2 tablespoons toasted ground peanuts. Serve immediately.

Chili-Peanut Greens: Substitute 1 pound kale for spinach. Prepare recipe as directed through Step 5. Reduce heat to medium-low; cover and cook 4 minutes. Remove from heat, and proceed with recipe as directed in Step 6, letting kale stand, covered, 5 minutes or until tender. Proceed with Step 7 as directed. Prep: 15 min., Cook: 10 min., Stand: 5 min.

Per serving: Calories 154; Fat 11g (sat 1.8g, mono 5.2g, poly 3.8g); Protein 4.6g; Carb 12.6g; Fiber 3.9g; Chol 0mg; Iron 1.4mg; Sodium 456mg; Calc 100mg
Nutritional Information

Calories:
139
Fat:
11g (sat 1.8g,mono 5.2g,poly 3.7g)
Protein:
4.6g
Carbohydrate:
8.8g
Fiber:
3.3g
Cholesterol:
0mg
Iron:
2.5mg
Sodium:
493mg
Calcium:
95mg

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I found this at www.incredibleegg.org. I thought I would share it.

Having trouble getting the kids to eat vegetables? Try these pancakes. You can add any shreddable vegetable to the batter. Serve the finished cakes just like you would serve other pancakes or stack them like a BLT sandwich with bacon and tomatoes.

ingredients

* 1/3 cup grated Parmesan cheese
* 1/3 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon dried dill weed OR 1/2 teaspoon fresh snipped dill weed
* 4 eggs
* 2 tablespoons minced green onions with tops
* 2 teaspoons lemon juice
* 1 1/2 cups shredded, unpeeled zucchini, drained and pressed
* Reduced-fat dairy sour cream, tomato slices and/or crumbled, crisp-cooked bacon, optional

preparation
In medium bowl, stir together cheese, flour, baking powder and dill weed. Beat in eggs, onions and lemon juice until well blended. Stir in zucchini.

For each cake, drop 1/3 cup batter* onto hot, well greased skillet or griddle (380° F for electric griddle). Cook on both sides until golden brown. Serve hot, plain or topped with sour cream, if desired.

yields 6 pancakes

* For 16 appetizer-sized cakes, use 2 tablespoons batter each. Serve with mayonnaise or sour cream garnished with fresh dill weed, if desired.

Variations

Carrot: Substitute shredded carrot for zucchini.
Potato: Add 1/4 teaspoon salt to dry ingredients. Substitute shredded potato for zucchini.

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I found this at www.tasteofhome.com. I thought I would share it.

TIME: Prep/Total Time: 20 min.
Ingredients:

* 4 cups cubed cooked chicken breast
* 1 can (8 ounces) unsweetened crushed pineapple, drained
* 1/2 cup diced celery
* 1/2 cup diced red onion
* 1/2 cup golden raisins
* 1/2 cup chopped dates

* DRESSING:
* 3/4 cup fat-free salad dressing
* 1/2 cup reduced-fat sour cream
* 2 teaspoons lemon juice
* 1 teaspoon ground mustard
* 1/4 teaspoon garlic powder
* 1/8 teaspoon pepper
* 6 lettuce leaves

Directions:
In a large bowl, combine the chicken, pineapple, celery, onion, raisins and dates. In another bowl, combine the salad dressing, sour cream, lemon juice, mustard, garlic powder and pepper. Pour over chicken mixture; toss to coat. Serve on a lettuce leaf. Yield: 6 servings.

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I found this at www.popcorn.org. I thought I would share it.

10 cups freshly popped popcorn
2 cups whole almonds
1 cup firmly packed light brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
2 teaspoons vanilla
1 teaspoon almond extract
1/2 teaspoon baking soda

* Preheat oven to 225 degrees. Spray 15 x 10 baking sheet with non-stick spray. Mix popcorn and almonds in large bowl.
* Combine brown sugar, butter and corn syrup in medium saucepan. Over low heat, stir mixture until sugar dissolves. Increase heat to high and boil 5 minutes. Remove from heat; stir in vanilla, almond extract and baking soda.
* Pour over popcorn and almonds, immediately stirring gently to coat. Pour mixture onto prepared baking sheet, spreading evenly.
* Bake for 1 hour in preheated oven. Cool completely. Break into pieces and store in airtight container.

Yield: 20 pieces

Nutritional Information:
(Based on a 1 piece serving)
Total calories: 210 Fat: 14 g Carbohydrate: 19 g Sugar: 14 g Fiber: 1 g Protein: 3 g
Sodium 120 mg: Cholesterol 10 mg

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I found this at www.choosecherries.com. I thought I would share it.

A refreshing change of pace for lunch or dinner

Ingredients:
Dressing:
1/2 cup olive oil
1/4 cup lime juice
3 tablespoons chopped fresh tarragon (or 1 tablespoon dried tarragon)
1 tablespoon balsamic vinegar
1 teaspoon granulated sugar
Salt and pepper, to taste (used 1/4 teaspoon salt, 1/8 teaspoon pepper)

Salad:
8 cups mixed salad greens
3 cups chopped cooked smoked turkey
1 cup dried tart cherries
1/2 cup chopped green onion
1/2 cup toasted silvered almonds

Directions:
For dressing, combine olive oil, lime juice, tarragon, balsamic vinegar and sugar in a medium bowl; mix well. Season with salt and pepper. For salad, divide greens between 6 dinner plates. Arrange turkey, dried cherries, green onions and almonds equally over each serving of greens. Drizzle with dressing just before serving.

Makes 6 servings.

Nutrition Info:
Nutrition Facts per serving: 439 cal., 27 g total fat (4 g sat. fat), 23 g carbo., 57 mg chol., 27 g pro., 4 g fiber, 872 mg sodium. Daily RDA values: 60% vit. A, 30% vit. C, 10% calcium, 20% iron.

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