Fresh Strawberries

Written by Sherri Allen

Continued from page 1

In another bowl, whisk togetherrepparttar buttermilk, butter, eggs and vanilla. Make a well inrepparttar 113078 middle ofrepparttar 113079 dry ingredients, pour liquid mixture in and addrepparttar 113080 strawberries. Using a large spoon, gently fold ingredients just until moist. Do not overmix.

Spoonrepparttar 113081 batter evenly into 12 muffin cups. Bake 20 to 25 minutes.

Makes 12 muffins FRESH STRAWBERRY PIE 1 9-inch pastry shell, baked 4 cups fresh strawberries, hulled 1 cup granulated sugar 1/2 cup water 3 Tbsp cornstarch 1/4 tsp salt 1 tsp butter 1 cup whipped topping

Arrange 2 cups fresh strawberries, hulled side down, in cooled baked pastry shell. Make a sauce withrepparttar 113082 remaining 2 cups of strawberries: chop berries and heat them in a saucepan with sugar, water, cornstarch and salt. Remove from heat when thickened and stir in butter. Wait forrepparttar 113083 sauce to cool and pour it overrepparttar 113084 strawberries in pastry shell. Chill for several hours.

When you're ready to serve, pipe, spoon or spreadrepparttar 113085 whipped topping on top ofrepparttar 113086 pie.

Makes 1 pie


8 oz. pkg. of cream cheese, softened 1/2 cup sugar 8 oz. can of crushed pineapple, undrained 1 cup grated coconut 8 oz. carton whipped topping, thawed 1 9-inch pastry shell, baked

With an electric mixer, cream together softened cream cheese and sugar for 3 or 4 minutes on high speed.  Stirrepparttar 113087 crushed pineapple, and coconut intorepparttar 113088 cream cheese mixture and mix well. Carefully fold in half ofrepparttar 113089 whipped topping until well-blended.  Reserve remaining whipped topping for garnish.  Spreadrepparttar 113090 filling in baked pastry crust and chill for several hours. 

When you're ready to serve, pipe, spoon or spreadrepparttar 113091 whipped topping on top ofrepparttar 113092 pie.

Makes 1 pie

Of course, these three recipes aren'trepparttar 113093 only way to enjoy fresh strawberries. They are delicious in smoothies, cakes, crisps, sauces, salads and so much more, including just washed and hulled. So go ahead, celebraterepparttar 113094 arrival of spring and give your immune system a big boost. Savorrepparttar 113095 sweet taste of nutritious strawberries.

Sherri Allen is the editor of an award-winning website devoted to topics such as family, food, garden, house&home and money. For free articles, information, tips, recipes, reviews and coloring pages, visit

Barbecue Tandoori Chicken

Written by Les Brand

Continued from page 1

Serves 6

Preparation time: 10 minutes Marinating time: 24 hours Cooking time: 30 minutes

Ingredients 6 large chicken legs 4 tablespoons of lime or lemon juice 1 teaspoon of salt

Marinade 9 fl oz (265ml) of yoghurt 3 tablespoons of mustard oil 9 cloves of garlic, crushed 1.5 teaspoons of salt 2.5 teaspoons of paprika 2.5 teaspoons of ground coriander 2.5 teaspoons of ground cumin 1.5 teaspoons of ground ginger 0.5 teaspoons of food coloring powder (red, orange or yellow)

1. Skinrepparttar chicken and slashrepparttar 113077 flesh with short gashes. Place in a shallow dish and rubrepparttar 113078 lemon or lime juice, and salt, intorepparttar 113079 flesh. Leave for about half an hour.

2. Mix all ofrepparttar 113080 other ingredients together and rub thoroughly intorepparttar 113081 chicken. Cover and leave to stand overnight in refrigerator.

3. Placerepparttar 113082 marinated chicken over medium hot coals and grill for about 25 to 30 minutes until cooked. Turning occasionally and basting with any remaining marinade.

4. Serve on a bed of lettuce and onion rings with a wedge of lemon. Accompanied with naan bread and tandoori chutney.

For naan bread and tandoori chutney recipes, and other tandoori recipes, visit

Les runs The Barbecue Hut website that provides useful information about barbecue grills and smokers, and also includes a wide selection of recipes. He is also author of The Char Grill Chat newsletter. Website:


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