Summer sweets

Pick up some fresh strawberries for these sweet treats

Spinach and Strawberry Salad

Ingredients

2 bunches spinach, rinsed and torn into bite-size pieces

4 cups sliced strawberries

1/2 cup vegetable oil

1/4 cup white wine vinegar

1/2 cup white sugar

1/4 teaspoon paprika

2 tablespoons sesame seeds

1 tablespoon poppy seeds

Directions

1. In a large bowl, toss together the spinach and strawberries.

2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Strawberry Pretzel Salad

Ingredients

1 1/2 cups crushed pretzels

4 1/2 tablespoons white sugar

3/4 cup butter, melted

1 cup white sugar

2 (8 ounce) packages cream cheese

1 (8 ounce) container frozen whipped topping, thawed

1 (6 ounce) package strawberry flavored Jell-O®

2 cups boiling water

1 (16 ounce) package frozen strawberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.

2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Strawberry Bread

Ingredients

2 cups fresh strawberries

3 1/8 cups all-purpose flour

2 cups white sugar

1 tablespoon ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 1/4 cups vegetable oil

4 eggs, beaten

1 1/4 cups chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans.

2. Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.

3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.

4. Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.

NAN Dining Guide Spotlight on 06/17/2018

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