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Libra Recipes

Strawberry Cream Roll

3/4 c. flour
4 eggs, separated
1 tsp. vanilla
3/4 tsp. baking powder
3/4 c. sugar
1/4 tsp. salt

Sift together flour and baking powder. Beat egg yolks until thick and lemon colored. Gradually add sugar; stir in vanilla. Blend in flour mixture; beat until smooth. Whip egg whites with salt until stiff, but not dry. Fold beaten egg whites into flour mixture. Grease 10 x 15 inch pan, line with wax paper and grease again. Spread batter evenly in pan. Bake in 375 degree oven about 13 minutes. Lightly dust clean towel with confectioners' sugar, loosen cake from sides of pan and invert into towel. Lift off pan; carefully peel off paper. Cut off crusty edges from cake. Roll up cake very gently, beginning at the narrow end. Cool about 10 minutes. Use cherries on the snow filling or cream filling.

CREAM FILLING
1 c. heavy cream
1 pt. sliced strawberries
1/3 c. sugar

Whip cream until stiff. Fold in sugar and strawberries. Spread on unrolled cake. Roll up and refrigerate with open end on the underside. Before serving sprinkle with confectioners' sugar.

Strawberry Jello Salad

2 (3 oz.) pkgs. strawberry Jello
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries
13 1/2 oz. can crushed pineapple
2 lg. bananas, sliced
1 c. sour cream

Dissolve both packages Jello in 2 cups boiling water. Add frozen strawberries and stir until dissolved. Add canned pineapple and sliced bananas. Pour half into 8 x 8 x 2 inch mold sprayed with Pam. Refrigerate until firm. Spread with sour cream. Add remaining Jello mixture.

Strawberry Pretzel Dessert

3/4 c. margarine
2-1/2 c. pretzels (broken into
nut-size pieces)
1 c. sugar
6 oz. strawberry Jello
16 oz. frozen strawberries
8 oz. container Cool Whip, thawed
3 tbsp. sugar
8 oz. cream cheese
2 c. boiling water

1. Cream margarine and 3 tablespoons sugar together until light and fluffy. Stir in broken pretzels. Press mixture into 9 x 13 inch pan. Bake at 350 degrees for 10 minutes and then cool. 2. Dissolve Jello in 2 cups boiling water. Stir in frozen strawberries until thawed. Refrigerate until partially set. 3. Cream together 1 cup sugar, 8 ounce cream cheese. Then fold in thawed Cool Whip. Spread this mixture over cooled pretzel crust. 4. Pour Jello mixture over top of cream cheese layer. Refrigerate several hours or overnight. May be used as a salad or as a dessert.

Strawberry Slush

10 oz. frozen strawberries
1/2 c. orange juice
Banana (optional)

Place berries and juice in a blender or food processor. Blend until smooth. Serve immediately. Makes 3 (1/2 cup) servings.

Strawberry Peach Freeze

1 (8 1/2 oz.) can sliced peaches in fruit juice
1 envelope unflavored gelatin
3 tbsp. sugar
1 (10 oz.) -pkg. frozen sweetened
sliced strawberries
2 egg whites
1/4 c. instant nonfat dry milk
granules
1/4 c. ice water

Chill small mixing bowl and beaters in freezer or refrigerator. Cut peaches into small pieces. Combine peaches and juice, gelatin, and sugar in 2-quart microwave-safe bowl. Set aside. Microwave (high) strawberries in package 1 to 1 1/2 minutes or until partially thawed. Set aside. Microwave (high), uncovered, peach mixture 1 1/2 to 2 minutes or until boiling, stirring once. Stir in strawberries until thawed. Refrigerate until slightly thickened, about 1 hour. Beat egg whites, nonfat dry milk granules, and ice water in chilled bowl at high speed until mixture forms stiff peaks. Fold into chilled fruit mixture. Carefully pour into 8 inch square baking dish. Freeze until firm, 3 to 4 hours. Store in freezer. To serve, allow to stand 15 to 20 minutes at room temperature before cutting into squares. An 8 ounce can crushed pineapple in fruit juice can be substituted for peaches; increase sugar to 1/3 cup. Calories increase to 90 per serving. Place a few ice cubes in water until water is ice cold. This is important for proper whipping.

Strawberry Yogurt Pie

1 graham cracker pie shell
1 (8 oz.) carton strawberry yogurt
1 (8 oz.) carton Cool Whip
1 (10 oz.) pkg. frozen strawberries,
thawed

Combine yogurt, Cool Whip, and thawed strawberries. Pour into shell; freeze. Before serving, thaw pie for about 30 minutes. Garnish with additional Cool Whip and strawberries.

Strawberry Pie

1 c. sugar (if sweet strawberries, 1/2 c.)
3 tbsp. cornstarch
3 tbsp. Jello (strawberry)
1 c. water

Mix ingredients together. Place in microwave and cook for 6 minutes (stir every 2 minutes). Pour in favorite pie crust and chill until pie is cool.

Strawberry Butter

1 pt. fresh strawberries or 10 oz. frozen, drained
1/2 lb. unsalted butter
1 c. powdered sugar, if using frozen
berries, 1/2 c. sugar

Put ingredients in blender in order given, blend until smooth and creamy. If the mixture appears to curdle continue blending until creamy. Chill. Serve with toast, biscuits, muffins, pancakes or waffles. Makes 2-1/2 cups.

Strawberry Butter #2

1 (10 oz.) pkg. frozen strawberries, thawed
1 c. softened butter
1 c. sifted powdered sugar

Put in blender on slow speed, increase to high speed until all is smooth. Refrigerate until used.

Strawberry Chiffon

1 lg. box strawberry flavored gelatin
2 c. boiling water
1 (10 oz.) pkg. frozen strawberries,
thawed & undrained
1 sm. can crushed pineapple, undrained
2 thinly sliced bananas
1 (8 oz.) pkg. cream cheese
1 (9 oz.) container frozen whipped
topping, thawed
1 tsp. vanilla
1 1/2 c. confectioners' sugar
1 c. chopped nuts

Mix gelatin and 2 cups boiling water until gelatin is dissolved. Set aside 1/4 cup of gelatin mixture. To remaining gelatin add strawberries, pineapple and bananas. Refrigerate for 1 1/2 hours. Combine softened cream cheese, whipped topping, vanilla, confectioners' sugar, nuts and the remaining 1/4 cup gelatin. Mix until well blended. Frost gelatin. Refrigerate until ready to use.

Strawberry Bavarian Cream

2 c. fresh strawberries
1/2 c. sugar
1 tsp. lemon juice
2 unbeaten egg whites, room
temperature
Pinch salt
2 tsp. unflavored gelatin
2 tbsp. cold water
1/4 c. chilled heavy cream
1/4 tsp. vanilla
Whipped cream & strawberries for
garnish

Puree about 1 cup strawberries. Pour into medium mixing bowl. Add sugar, lemon juice, eggs whites, salt. Sprinkle gelatin over cold water in a heat proof cup. Let stand until gelatin is softened, about 5 minutes. Dissolve gelatin by placing cup in shallow pan of simmering water until clear liquid. Stir into strawberry mixture; refrigerate 10 minutes. Beat at high speed of electric mixer until there's shiny soft mounds. Whip cream and vanilla until thick. Fold whipped cream into strawberry mixture. into parfait or sherbet glasses. Chill and garnish.

Strawberry Chicken Salad

1/4 c. reduced-calorie mayonnaise
1/4 c. plain non-fat yogurt
2 tbsp. prepared chutney, chopped
1 tsp. lime peel, grated
1 tsp. salt
1 tsp. curry powder
1 tbsp. lime juice
2 c. chicken, diced and cooked
1 c. celery
1/4 c. red onion, chopped
1 1/2 pts. strawberries, stemmed and divided
Lettuce leaves

In a large bowl, mix mayonnaise, yogurt, chutney, lime peel, salt, curry powder and lime juice. Add chicken, celery and onion. Toss, cover and chill. Just before serving, slice 1 pint strawberries. Gently toss with chicken mixture. To assemble salad, line platter or individual serving plates with lettuce. Mound chicken mixture in center. Garnish with remaining whole strawberries.

Strawberry Pudding Cake

1 sm. pkg. vanilla instant pudding
1 lg. Philadelphia cream cheese
1 cake mix (only half of batter will be used)
2 boxes frozen strawberries, thawed
Cool whip, med. size
Milk

Bake cake mix as directed. Pour half the batter in 11"x13" pan. Bake about 10 minutes at 350 degrees until done. Cool. Mix milk from pudding recipe with cream cheese. Add pudding mix, pour over cooled cake. Let set. Cover pudding with strawberries then Cool Whip.

Strawberry Glazed Pie

1 (9 inch) pie shell, baked, cool
3 oz. cream cheese
2 tbsp. milk
2 pt. strawberries, halved
1 c. water
1 c. sugar
2 tbsp. cornstarch

Spread softened cream cheese with 2 tablespoons milk and layer on the bottom of the shell. Fill the shell with 1 pint of strawberries, halved. Cook another pint of strawberries in 1 cup of water; mash well. Combine 1 cup of sugar and 2 tablespoons cornstarch. Add to mashed berries. Stir until thickened. Cool slightly and pour over berries in shell.

Strawberry Pops

3/4 c. buttermilk
1/2 c. strawberries
4 to 5 pkg. artificial sweetener
Few drops of vanilla

Blend in blender. Pour into popsicle molds or ice tray. Freeze.

Strawberry Ice

2 c. sugar
1 qt. strawberries, sieved
Juice of 2 lemons

Combine sugar and 1 cup water; bring to a boil. Cook for 5 minutes. Cool slightly; add strawberries and lemon juice. Pour into freezer tray; freeze. Yield: 8-12 servings.

Strawberry Ambrosia

1 pt. fresh strawberries
1 can (8 oz.) pineapple tidbits, drained
1 c. miniature marshmallows
3/4 c. flaked coconut
1 c. dairy sour cream

Reserve some whole strawberries for garnish. Cut remaining strawberries in half or slices. Combine cut strawberries, drained pineapple, marshmallows, coconut and sour cream. Chill for several hours before serving. Makes 8 servings.

Pasta with Mushrooms

12 oz. fettuccini, spaghetti or other pasta
1 tsp. salt
2 tbsp. olive oil
1 clove garlic, minced
4 oz. fresh mushrooms, sliced
1 1/2 c. finely-shredded Romaine or Escarole lettuce or fresh spinach
3 to 4 tbsp. freshly-grated Parmesan
or Romano cheese
Red pepper for garnish (optional)

Bring to a boil, 1 gallon water in large pot. Add salt. Add pasta in handfuls. Stir from bottom. Boil over high heat 6 to 10 minutes until pasta is tender to the bite but not soft. Meanwhile, heat oil in large saucepan. Add garlic and mushrooms. Cook until lightly browned. Add greens. Stir well. Cover. Simmer 5 to 8 minutes. Drain pasta. Turn into large shallow bowl or deep platter. Add sauce and toss well. Add cheese and toss again. Garnish with red pepper strips, if desired. Serve hot with more cheese, if wished. Makes 4 servings. Good served with grilled chicken, turkey breast, pork or beef. Tips: The strands of fresh greens with pasta provide a healthful accompaniment to fresh meat.

Marinated Pasta Salad

2 bell peppers, diced
2 purple onions, diced
2 cucumbers, diced
2 tomatoes, diced
16 oz. thin spaghetti
1 lg. bottle Italian dressing
1 jar McCormick Salad Supreme

Cook spaghetti. Drain. Combine all other ingredients together. Place in refrigerator. (Better if this sits overnight.) This recipe makes a large quantity. You may cut this recipe in half. You are restricted to the above veggies.

Marinated Tomatoes and Pasta Salad

Fresh tomatoes are marinated in a zesty vinaigrette, then tossed with vermicelli.

4 med. size ripe tomatoes, about 1-1/2 lbs. cut into 1/2" cubes
1/3 c. olive oil
3 tbsp. red wine vinegar
2 tsp. basil
2 tsp. coarse (Kosher) salt
1/2 tsp. freshly ground pepper
1 lb. vermicelli or spaghetti
1/2 c. minced fresh parsley
1 c. (4 oz.) freshly ground Parmesan cheese

In a medium bowl, combine the tomatoes, oil, vinegar, basil, salt and pepper; toss gently. Cover and refrigerate until thoroughly chilled, at least 1 hour. Cook the pasta in a large pot of boiling salted water until al dente (just tender); drain well. Toss the hot paste with the cold marinated tomatoes. Serve at room temperature or cover and refrigerate until chilled. Sprinkle with the parsley and pass the cheese on the side.

Makes 4 to 6 Servings

Marinated Pasta Salad

1 lb. pasta, your choice
1 sm. onion, diced
8-12 oz. any Italian salad dressing
2 lg. tomatoes, diced
1/2 of 2.75 oz. McCormick Salad Supreme

Cook pasta; drain. Add rest of ingredients and mix together while pasta is hot. Let salad marinate overnight. Serves 4.

Pasta Dijon Salad

1/4 c. Grey Poupon Dijon mustard
1/2 c. olive oil
1/4 c. red wine vinegar
3 scallions, thinly sliced
1 lg. garlic clove, finely minced
1 lg. tomato, seeded and chopped
1/2 c. peas, raw or cooked
1/2 c. pea pods, raw
1 c. broccoli flowerets, separated, raw
1 c. cauliflower
1 lb. fusilli (any pasta), cooked and
drained (optional)

In large bowl, combine mustard, oil, vinegar, scallions, garlic and tomatoes. Let stand at room temperature for 1 hour. Add remaining ingredients, toss and serve.

Angel Hair Pasta with Crab Salad

8 oz. pkg. angel hair spaghetti
2 tbsp. butter or margarine
1/4 c. olive oil
1/2 c. sliced green onions
1 clove garlic, minced
2 med. tomatoes, peeled, seeded and chopped
1/4 c. dry white wine
1 tbsp. lemon juice
1/2 lb. cooked crab, flaked
1/2 c. chopped fresh parsley
Salt and pepper

Cook pasta in large kettle of boiling water until al dente. Drain well and place on a warm platter. Keep warm. In heavy skillet over medium heat, place butter and oil. Add green onions, garlic, tomatoes and wine. Cook, stirring until mixture boils. Boil gently for 2 minutes. Mix in lemon juice, crab and parsley. Cook, stirring, just until crab is heated through. Season to taste with salt and pepper. Spoon sauce over pasta. Lift and mix pasta gently. Makes 4 servings.

Shrimp Pasta

1/4 c. butter or margarine
2 tbsp. onion, minced
3 cloves garlic, minced
1 lb. raw shrimp
1 tbsp. chopped parsley
Dash paprika
1/4 tsp. Tabasco
1/4 tsp. cayenne
1 tbsp. flour
2 tbsp. water
2 tbsp. white wine
1-1/2 tsp. salt
Parmesan cheese
Angel Hair pasta

In microwave, melt butter. Sauté onion and garlic on high for 2 minutes. Stir in shrimp, parsley, paprika, Tabasco and cayenne. Cover and cook on high for 7 minutes. Then stir in flour, water, wine and salt; cook on high for 2 minutes. Pour over cooked angel hair pasta and sprinkle with Parmesan cheese.

Beef Pasta Casserole

1 lb. sm. Rigadoni pasta
1 head cauliflower
1 qt. real good gravy
2 tbsp. oil
Salt and pepper to taste
1/2 c. grated cheese
3/4 c. buttered bread crumbs

Cook pasta in 4 quarts of water (al dente), par cook head of cauliflower, oil the bottom of 9 x 12 pan, put 1 layer of pasta, 1 layer of cauliflower, add sauce and grated cheese, make another layer of pasta and cauliflower, add more sauce on top, finish with buttered bread crumbs. Bake at 300 degrees for 30 minutes.

Recipes for other sun signs