Despite illness, columnist provides tasty recipes for the season
Church services are now past and set to be here again in two weeks. Through it all, I was battling a cough and lost my voice for a few days. I'm feeling better every day, which I'm glad. I will share recipes for this week and will write more about church services next week. Tonight is Verena's eighth-grade graduation. Meanwhile, enjoy these spring recipes:
Frosty strawberry squares
2 egg whites
1 cup sugar
2 cup crushed fresh strawberries
1 cup whipping cream
Beat together egg whites, berries and sugar for 10 minutes in a large bowl. Make sure the bowl is large because the mixture will triple in size. Whip cream and fold into mixture. Stir until well-blended. Pour into molds or pan and freeze at least six hours. Cut into squares and serve.
Tomato asparagus salad
3âÑ4 pound fresh asparagus cut and trimmed into 11âÑ2-inch pieces
3 plum-sized tomatoes, halved and sliced
3âÑ4 cup chopped red onions
1âÑ2 cup balsamic vinaigrette dressing
Place asparagus in a steamer basket. Place in a saucepan over 1 inch of water. Bring to a boil and cover and steam for 5 to 7 minutes or until crisp tender. Drain and immediately place asparagus in ice water. Drain and pat dry. In a large bowl, combine the asparagus, tomatoes and onions. Drizzle with vinaigrette and gently toss to coat. Serve using a slotted spoon.
Rhubarb custard pie
11âÑ2 cups rhubarb, fresh diced
2 tablespoons flour
1 cup sugar
3âÑ4 cup cream
Preheat oven to 350 degrees. In a large bowl, mix together all ingredients except rhubarb. Put rhubarb in unbaked 9-inch pie shell and pour mixture over the rhubarb. Bake at 350 degrees for 45 minutes to an hour or until set.
Lovina Eicher is Old Order Amish and hand-writes this column from her Michigan home. Anyone with cultural or cooking questions can send them to The Amish Cook, P.O. Box 2144, Middletown, OH 45042. For recipes, videos, Amish cultural pieces,
cookbook information, and more,