CHOCOLATE COVERED STRAWBERRIES 8 oz. Milk chocolate, 8 oz. Semi-sweet chocolate chips and 3 pts. fresh strawberries with stems. Place both kinds of chocolate in a small saucepan and stir over very low heat until melted. Dip in strawberry one at a time until coated with chocolate. Don’t cover stem. Place strawberries on a greased baking sheet and place in refrigerator to chill until hard. Can be prepared a day ahead.
STRAWBERRY CHEESE PIE 4 cups fresh strawberries, 1 baked pie shell cooled, 8 oz. package cream cheese, 1/3 cup sugar, ¼ tsp. almond extract, 1 cup semi-sweet chocolate chips, 1 tbsp. shortening. Beat cream cheese until fluffy. Gradually add sugar and extract. Blend well. Place mixture in pie shell. Arrange strawberries on top. Melt chocolate and shortening together. Stirring until smooth. Drizzle chocolate mixture over berries. Chill and serve.
UPSIDE-DOWN RASPBERRY CAKE 1 ½ cups fresh or frozen raspberries, 1 cup of butter softened, 1 cup sugar, 3 eggs, 2 tsp. lemon juice, 1 tsp. vanilla extract, 2 cups flour, 1 ½ tsp. baking powder, ½ tsp. salt, 2/3 cups milk. Line 9 in. square baking pan with foil. Spray with nonstick cooking spray. Place ½ cup raspberries in pan, set aside. Cream butter and sugar together. Add eggs, lemon juice and vanilla extract. Mix well. Combine dry ingredients and add to creamed mixture alternately with milk. Fold in raspberries. Spoon into pan. Bake 350 degrees for 40 to 45 minutes. Cool 10 minutes. If using frozen berries do not thaw.
DOUBLE BLUEBERRY PIE 10 oz jar blueberry all fruit spread, ¼ tsp. cinnamon, 4 cups blueberries and a 9 in. baked pie shell. Combine fruit spread and cinnamon. Warm over low heat 2 to 3 minutes stirring constantly just until liquefied. In large bowl combine berries and fruit spread. Spoon into baked pie shell. Cover loosely with wax paper. Chill until set, approximately 1 to 2 hrs. Serve with whipped cream or vanilla ice cream.
GRANDMA’S BLACKBERRY CAKE 1 cup fresh blackberries, 2 cups flour, ½ cup butter softened, 1 cup sugar, 2 eggs, 1 tsp. baking soda, 1 tsp. cinnamon, 1 tsp. nutmeg, ½ tsp. salt, ¼ tsp. cloves, ¼ tsp. allspice, ¾ cup buttermilk. Toss blackberries with 2 tbsp. of flour; set aside. In a mixing bowl cream butter and sugar. Add eggs and beat well. Combine dry ingredients and add to mixture alternately with buttermilk. Fold in blackberries. Pour into greased 9 inch baking pan. Bake 350 degrees 45-50 minutes. Cool, serve with whipped cream.
CHOCOLATE ZUCCHINI COOKIES 1 cup butter softened, 2 cups sugar, 2 eggs, 4 cups flour, 2 tsp. baking soda, 2 tsp. cinnamon, 1 tsp. salt, 1 tsp. nutmeg, 1 tsp. cloves, 2 cups finely shredded zucchini, 1 cup chopped nuts, 1 cup semi-sweet chocolate chips. In a mixing bowl cream butter and sugar. Add eggs one at a time. Beat well after each egg. Combine dry ingredients together. Gradually add to creamed mixture. Stir in zucchini, nuts and chocolate chips. Drop onto ungreased cookie sheet. Bake 375 degrees for 12 minutes. Yields 8 dozen
STUFFED EGGPLANT 2 medium eggplants, ¼ cup olive oil, 1 lb. lean ground beef, ½ cup chopped onion, 2 tsp. garlic powder, 1 tsp. oregano, 1 tsp. parsley, ¼ cup parmesan cheese, 2 eggs, ½ cup bread crumbs, 1 cup mozzarella cheese shredded, 2 cups tomato sauce, salt and pepper to taste. Wash eggplant. Cut in half lengthwise. Scoop out center leaving ¼ inch around edge. In large skillet heat oil and brown eggplant, meat and onion. Then add all other ingredients except mozzarella and tomato sauce. Mix well. Spoon mixture into eggplant shells. Pour tomato sauce over each eggplant. Top with mozzarella cheese. Bake 325 degrees 30 minutes.
FRESH PLUM TOMATO SAUCE 5 lbs plum tomatoes, ¼ cup olive oil, 2 tbsp. chopped garlic, 1 tsp. salt, 1 tsp. pepper, ¼ cup sugar, 2 tbsp. Oregano, 2 tbsp. parsley and 1 tsp. basil. Rinse tomatoes, cutout core and cut tomatoes in half. Place tomatoes in blender and puree until smooth. In large sauce pan, heat oil over medium heat. Add garlic and brown for 1 min. Add tomatoes and remaining ingredients. Cover pan and simmer for 1 hour, stirring occasionally. Serve over cooked pasta or freeze for later use.
CORN CUSTARD 2 cups corn, ¼ cup flour, 1 tsp. sugar, 1 tsp. salt, ½ tsp. pepper, 3 eggs beaten well, 2 cups milk, 2 tbsp. butter melted. Mix corn with dry ingredients. Add eggs, milk and butter. Pour into buttered casserole. Place casserole in a pan of water. Bake 350 degrees for 50 to 60 minutes.
CHEESY POTATO BAKE 4 large unpeeled baking potatoes, ¼ cup butter, 1 onion, ½ tsp. salt, ½ tsp. dried thyme, 1/8 tsp pepper and 2 cup shredded cheddar cheese. Thinly slice potatoes and onions and place in a greased shallow 2 qt. baking dish. Melt butter and add seasonings and drizzle over potatoes. Cover and bake at 425 degrees for 45 minutes or until tender. Sprinkle with cheese and 1 tbsp parsley. Bake uncovered 15 minutes or until cheese melts and is slightly brown.