Tuesday, April 6, 2010
Cooking up Red (Strawberry Pineapple Freeze)
Today is Tuesdays at the Table, a little cooking party hosted by Cole @ All the Small Stuff. It is a fun gathering and everyone always brings such tasty treats. So far I have brought the best ever banana bread, homemade marshmallows, gumdrop roses and dirt to this virtual table. You may be asking, how does one top edible dirt? Since I also like to show a little color for Wednesday is Rednesday with Sue @ Its a Very Cherry World, I decided " Why Not Cook a Little Red".
Well I needed to get out my frying pan for some inspiration. This number 8 cast iron pan was actually painted by my father in the late 40's or early 50's. Growing up , it had always been a fixture in the family kitchen and is now displayed in mine.
Then I needed my red cookbooks, I mean I needed to read my cookbooks. Found lots of tasty recipes but not the "one" for today.
Finally one caught my eye. I found the recipe in my very first owned cookbook Better Homes and Gardens Junior Cook Book (with the original price tag of $1.95 still on the red cover of this 1972 culinary guidebook).
Now I am known to be rather creative in the kitchen; however, assembling a photo of all "red" food products takes that creativity to a new level. Okay this is a stretch for something red, so let's get back to the recipe. It is time to cook.
Here is the recipe for Strawberry-Pineapple Freeze, and as the book title states, For Beginning Cooks of All Ages. This recipe is foolproof. Of course, going with our theme for today, Strawberries are Red.
1 10 ounce package frozen strawberries, thawed
1 8 3/4 ounce can crushed pineapple
1 cup strawberry-flavored yogurt
1/4 cup sifted powdered sugar
3 pineapple rings
lettuce to garnish
1. Put undrained strawberries in a bowl. Mash with a fork. Open can of crushed pineapple; drain off the liquid. Stir drained pineapple, yogurt and sugar into berries.
2. Line an ice cube tray with foil, having foil extend 3 inches on each side. (This of course is referencing the old fashioned metal ice cube trays. Any other similar size low sided dish would work.) Pour in fruit mixture; fold foil edges over fruit. Freeze till salad is firm, about three hours.
3. Lift salad and foil from tray; let stand a few minutes to soften. Cut salad into 6 wedges. Cut pineapple rings in half; arrange atop each wedge. Serve on lettuce. It makes a refreshing little salad perfect for a warm day garden luncheon.
Not only does this junior cookbook provide good recipes, suggested menus, and table setting etiquette, it also teaches 11 rules about Table Manners. I had to share a few with you. Please remember that these are from 1972.
1. Talk about pleasant subjects.
2. Contribute to the table conversation. Say excuse me if you must interrupt when someone else is talking or telling a story.
3. Wait until the whole family is seated before you begin eating.
4. My personal favorite. Wait for the family to finish eating before excusing yourself from the table. Mother likes to hear a "Thank you" for the meal.
Please click on these links to join Cole and all the other good cooks for Tuesdays at the Table and after you have checked out all the recipes, please hop on over and see Sue for Wednesday is Rednesday for a little pop of color.
Just a quick reminder that my 100 Followers Giveway ends on Saturday. (I moved the date to the 10th) Please click here to see what the winner will receive and yes you will notice, it is all about having a color scheme. Thank you to all who enter. Good luck.