Canku Ota - A Newsletter Celebrating Native America
June 3, 2000-Issue 11


Strawberry Surprises
by Vicki from various sources

STRAWBERRY PIE

1 ea Baked 9-inch Pie Shell
1 1/4 c Sugar
1 T Cornstarch
3 T Lemon Juice
3 oz (1 Pk) Strawberry Gelatin
1 qt Fresh Strawberries
1 1/2 c Water

Clean and hull strawberries.

In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes.

Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell.

Chill 4 to 6 hours or until set.

Serve with whipped cream if desired. Refrigerate leftovers.

CHOCOLATE-DIPPED STRAWBERRIES

12 oz Semisweet chocolate pieces
6 tb Butter or margarine
1/2 ts Vanilla
Strawberries with stems

Melt chocolate pieces in top of double boiler.

Blend in butter and vanilla.

Dip strawberries in chocolate, swirling to coat evenly.

Place on waxed paper and set in cool dry place.

FRUIT SHAKES

1 Medium banana
1/2 c Quartered strawberries
1/2 c Pineapple or mango cut into chunks
3/4 c Orange juice
1 c Ice

Put all ingredients into blender; puree until very smooth and thick.

Yield: 2 servings

STRAWBERRY FREEZER JAM

1-1/2 pounds strawberries, washed and stemmed
5 cups sugar
1 box fruit pectin
1 cup water

In a large bowl, mash strawberries coarsely with a potato masher. (You should have about 3 cups.) With a wooden spoon, thoroughly stir sugar into mashed berries and set aside for 20 minutes.

In a small saucepan, mix together fruit pectin and water. Cook over medium-high heat, stirring, until mixture comes to a boil. Continue cooking for 1 minute; then remove from heat.

Immediately pour pectin into strawberries and stir well to combine. Let sit for 4 minutes, stirring every 15 seconds or so, until mixture has thickened.

Pour into clean glass jars (or any freezer container), leaving at least 1-inch of space at the top. Cover and let set at room temperature for 12 to 24 hours.

Freeze jam for up to 6 months, or refrigerate for up to 3 weeks.

Makes 7 cups.

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