Looking in one of my cookbooks for "spring" recipes, I found only one that included the word "spring" in the name of the dish, Spring Salad. But on the same page in the index was a list of recipes for strawberries and because they are now showing up in the grocery store, I thought it would be a good time to explore a few.
But first that Spring Salad, and another salad recipe from the same cookbook that sounded like it might be worth sharing, Spinach Salad with Creamy Mushroom Dressing.
2 kohlrabi, coarsely grated or finely diced
1/2 pound of carrots, coarsely grated or cut into fine strips
1 unpeeled cucumber, thinly sliced
12 radishes, thinly sliced
Watercress (small bunch, if available), chopped
1 cup plain yogurt
1 tablespoon lemon juice
1 to 2 tablespoons honey
1 hard-cooked egg, cut into wedges for garnish
Combine kohlrabi, carrots, cucumber, radishes and watercress and place on lettuce leaves.
Blend together yogurt, lemon juice and honey; pour over combined vegetables and garnish with wedges of egg.
Spinach Salad with Creamy Mushroom Dressing
(1) 10-ounce package of washed, trimmed spinach, torn into bite-size pieces
12 strips bacon, crisp fried, crumbled
4 hard-cooked eggs, peeled, sliced
1 medium onion, sliced into rings
Assemble these in layers in large salad bowl. Salt and pepper to taste.
1 can cream of mushroom soup
1/4 cup tarragon vinegar
1 1/2 teaspoons sugar
1/4 cup water
1/4 teaspoon celery seed
1/4 teaspoon marjoram
1 teaspoon dry mustard
Salt and pepper to taste
Dash of Worcestershire Sauce
Beat ingredients together, heat, stir until smooth then allow to cool.
Once cool, pour dressing over salad and toss gently.
2 pints strawberries
1/2 pint vanilla ice cream
1 cup whipped cream or whipped topping
Juice of 1/2 lemon
3 tablespoons orange liqueur
Wash, hull and chill berries. Soften ice cream slightly and whip until fluffy. Fold in whipped cream and lemon juice.
Add liqueur to berries. Fold half of berries into cream mixture. Spoon into parfait glasses or brandy snifters. Decorate with remaining strawberries.
1 quart, large fresh strawberries
Sifted confectioners' sugar
2 1/2 cups whipping cream
Remove hulls from berries and cut berries into quarters. Place a quarter of the berries in a straight-sided glass container; sprinkle with confectioners' sugar.
Whip cream until soft peaks form. Cover berries with a quarter of the cream. Repeat layers of strawberries and cream; sprinkling each layer of berries with the confectioners' sugar. Let stand several hours. Serve over pound cake or angel food cake.
Strawberry Layer Cake
1 pint whipping cream
1/2 cup sugar
2 tablespoons rum or Triple Sec
1 package white cake mix
4 cups strawberry halves
Make cake mix in 13x9-inch pan, allow to fully cool.
Whip cream until stiff, fold in sugar and rum and spread generously over cake and refrigerate.
Just prior to serving, arrange strawberries in circles over top of cake.