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Nancy's Corner

Strawberry Fever

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These deliciously sweet and nutritious berries are back! Just one cup of fresh strawberries contains only 55 calories but has dietary fiber, calcium, phosphorous, potassium, vitamin C and vitamin A. They pack a mighty nutritious punch.

Measuring strawberries

I get questions about how much to buy so here is a handy guide.

1 1/2 lb. = 2 pints or 1 quart
1 small basket = 1 pint
1 pint = 3 1/4 cups whole berries                                 
1 pint = 1 2/3 cup pureed berries
1 pint = 2 1/4 cups sliced berries

Strawberry Salad with Poppy Seed Dressing

  • 3 Tbsp. sugar
  • 3 Tbsp. light mayonnaise
  • 2 Tbsp. fat-free milk
  • 1 Tbsp. poppy seeds
  • 1 Tbsp. white wine vinegar
  • 10-oz. bag romaine lettuce, roughly torn
  • 1 cup sliced strawberries
  • 2 Tbsp. toasted slivered almonds

Combine the sugar, mayonnaise, milk, poppy seeds and vinegar in a small bowl and whisk well.  Place lettuce in a large bowl.  Add the strawberries and almonds and toss lightly.  Divide among individual serving plates and drizzle each with about 1 Tbsp. dressing. Makes six servings.

Strawberry-Banana Smoothies

  • 1/2 banana
  • 1/2 cup fresh or frozen strawberries
  • 1 cup milk, low fat
  • 1/4 cup cold water
  • Honey to taste

Peel banana and cut into small pieces.  Rinse and cut strawberries into small pieces.  Place all ingredients in a blender.  Blend and serve.            

Strawberry Jam

  • 5 1/2 cups crushed strawberries (about 3 qt. boxes strawberries)
  • 1 pkg. powdered pectin
  • 8 cups sugar

Yield: About 9-10 half-pt. jars or 4-5 pt. jars

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To prepare fruit: Sort and wash fully ripe strawberries; remove stems and caps.  Crush berries.

To make jam: Measure crushed strawberries into a kettle.  Add pectin and stir well.  Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface.  Add sugar, continue stirring, and heat again to a full bubbling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat; skim. Fill hot jam immediately into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. 

Process in a Boiling Water Canner for 5 min.  Upon removing from canner, let jars cool completely.  Check seal and store.

From:  National Center for Home Food Preservation

Strawberry Lemon Squares

  • 2 cups plus 3 Tbsp. All purpose flour
  • 1/3 c. confectioners' sugar, plus extra for dusting
  • 1/4 tsp. salt
  • 2 sticks (8 oz.) butter, cut into pieces
  • 1 1/4 c. granulated sugar
  • 1/2 tsp. baking powder
  • 3 eggs
  • 1/3 c. lemon juice
  • 2 tsp. grated lemon rind
  • 3/4 c. strawberry jam (great way to use some homemade jam)

Preheat the oven to 350.  Grease and flour an 11x7-inch baking pan. Crust:  In a large bowl, stir together 2 c. of the flour,  confectioners' sugar, and  salt.  Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.  Press the mixture into the prepared pan and bake for 15 minutes or until firm.

Meanwhile, make the lemon topping.  In a medium bowl, stir together the granulated sugar, baking powder, and the remaining 3 Tbsp. flour.  Add the eggs, lemon juice, and grated lemon rind.  Mix until well blended. Remove the pan from the oven and spread the jam over the crust.  Spread the lemon topping over the jam and bake for another 25-30 minutes, or until the topping is set. Let cool in the pan on a rack. 

Dust the top lightly with confectioner's sugar before cutting into squares.  Garnish each square with a fresh strawberry just before serving.

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