The weather cooperated for the 4th of July holiday. What a beautiful stretch of weather we’ve been having. The strawberry fields are open for U-Pick in the local area. Check out the local farms. We benefit from their hard work and dedication. The strawberries are excellent this year and plentiful. We picked ours this weekend and froze most of them for later. We can make our jams and jellies anytime, but the berries are ready now.
I had a letter from Sally. She’s asking for a recipe for Rice Pudding like the one they used to serve at the Miss Aroostook Diner. As Sally remembers, it had cooked rice, pineapple and a creamy dressing/sauce. If you have one you can share, we would love to hear from you. Shout out to Brenda B! Any help with this recipe? Have a great week and enjoy the sunshine!
Strawberry Fluff Bars
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter
1/2 cup chopped walnuts
2 egg whites
1 cup white sugar
2 cups fresh strawberries
1 cup heavy cream
1 teaspoon lemon juice
Directions: Mix flour, sugar and butter until crumbly. Add walnuts. NOTE: If you use frozen strawberries, use 2/3 cup sugar and 10 ounces frozen strawberries. Place 2/3 of the mixture in 9 x 13 inch baking dish and bake at 300 degrees F (150 degrees C) for 20 minutes.
In large deep bowl, stir together egg whites, sugar, strawberries and lemon juice. Whip with
electric mixer at high speed for 10 minutes. In another mixing bowl, whip whipping cream until stiff and fold into strawberry mixture. Spread over crumb mixture in baking dish. Sprinkle with remaining crumb mixture. Freeze for six hours or overnight before serving.
Strawberry Rhubarb Crunch
1 cup white sugar
3 tablespoons all-purpose flour
3 cups sliced fresh strawberries
3 cups diced rhubarb
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats
Directions: Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9×13 inch baking dish. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
