Hazeltine - Our Farm

Cook rice in 3 cups water about 20-30 minutes; drain. Dissolve gelatin in 1/2 cup boiling water. Combine gelatin, sugar, warm rice and pineapple in medium sized bowl. Let it set up partially in refrigerator, then stir in whipped topping.

Strawberry Jell-O Salad

1 package (6 oz) strawberry Jell-O
1 package (3 oz) lemon Jell-O
2 cups frozen strawberries, partially thawed
2 cups applesauce
Whipped topping (optional)

Dissolve in 2 cups boiling water. Put 2 cups frozen strawberries, slightly thawed (or fresh) into hot Jell-O. Stir in 2 cups applesauce. Pour into mold. Dollop with whipped topping.

Pretty Pink and Frothy Jello (A Jelled Salad)

1 large package raspberry gelatin
1 cup water
1 cup sour cream or sour cream substitute
2 cups fresh strawberries, washed, hulled and sliced
1/2 cup honeydew melon, diced

Dissolve gelatin in hot water. Whisk sour cream or sour cream substitute into gelatin mixture. Add diced melon. Pour mixture into blender. Blend on medium until frothy. Pour into glass serving container. Add sliced strawberries, mix lightly. Refrigerate until firm. Garnish with melon balls and washed, unhulled, large strawberries, cut in halves. Can easily be doubled or tripled for buffet serving.

Pea-Berry Salad

2 cups cooked wild rice (or brown or white rice)
2 cups frozen peas, uncooked
1 can sliced water chestnuts
1/2 cup celery, chopped
2 cups sliced strawberries
1 cup fresh mushrooms, sliced
1/2 cup chopped onion
1/2 cup crisp cooked crumbled bacon
1/2 cup sour cream
1 cup Hidden Valley Ranch salad dressing

Combine and chill this colorful, crunchy, easy salad.

Berry & Banana Salad

3 bananas, sliced
3 cups blueberries
3 cups strawberries
Dressing:
1 1/2 cups raspberries
1 1/2 Tablespoon Minute Tapioca
3 Tablespoons sugar

Mix raspberries, tapioca, and sugar in sauce pan and let stand 5 minutes. Bring to a boil over medium heat, stirring often. Cool. Pour over fruit and mix.

Spring Salad

1/4 cup chopped almonds
1 cup strawberries
1 cup blueberries
1 cup raspberries
1/4 head Iceberg lettuce
1/4 head Romaine lettuce
2 stalks celery, sliced thin
5 green onions, sliced
1 can mandarin oranges
Cook almonds in sugar on low heat until sugar melts. Cool on waxed paper; break apart. Combine all ingredients
Dressing:
2 Tablespoons sugar
2 Tablespoons balsamic vinegar
1/2 teaspoon salt
Dash of pepper
1/4 cup olive oil
1 Tablespoon chopped fresh parsley

Mix all ingredients together. Serves 10.

Creamy Fruit Soup

1 pint fresh strawberries
1 8-oz carton strawberry yogurt
1 cup water
1/2 cup mashed potato flakes
1/2 cup milk
1/4 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon cloves

Wash, stem, and drain berries. Place all ingredients into blender. Cover and blend until smooth. Refrigerate 1-2 hours before serving. Makes eight 1/2 cup servings.

Strawberry and Yogurt Soup

2 pints strawberries
½ cup sugar
1 cup water
2 teaspoons lemon juice
1½ pints plain yogurt
1 pint heavy cream
Sugar
Fresh mint sprigs (optional)

Reserve 6 pretty red berries. Rinse and hull the rest and puree them in a blender or a food processor or mash by hand. In a large saucepan over medium-high heat, simmer the sugar, water, and lemon juice for 10 minutes. Let cool. Stir the pureed berries into the syrup. Combine the yogurt and cream, and fold in. Add sugar to taste. Cover and chill from 4 hours to overnight. Just before serving, add the reserved berries and a garnish of mint sprigs, if you wish.

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