It’s a delicious summer treat!
The pie is “Fresh Strawberry Pie I” from Allrecipes.com submitted by Janice Papola. “Ruth’s Grandma’s Pie Crust” is also from Allrecipes.com, submitted by Barbara Castodio.
Pie Crust
Ingredients
- 4 cups all-purpose flour
- 1-3/4 cups shortening
- 3 Tbsp white sugar
- 2 tsp salt
- 1 egg
- 1/2 cup water
Instructions
- In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
- In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.
- Bake @ 425* for 12-15 minutes, or until golden brown. Makes 3x 9″ pie crusts.
Strawberry Pie
Ingredients
- 2 (8″) pie shells, baked
- 2-1/2 quarts fresh strawberries
- 1 cup white sugar
- 2 Tbsp cornstarch
- 1 cup boiling water
- 1 (3 ounce) package strawberry flavored Jell-O
Instructions
- In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.
- Place strawberries in baked pie shells; position the largest, prettiest berries with points facing up. Pour cooled gel mixture over strawberries.
- Refrigerate until set. Serve with whipped cream, if desired.
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California still has fresh tomatoes in November! These beefsteaks were seconds … perfect for sauce!
The best ingredients make the best dinner! Tomatoes from our local grower inspired this meal.
Roasted Tomato Garlic Pasta Sauce
Basil from Velda’s garden!
- 10 ripe beefsteak or roma tomatoes (or substitute 2-28 oz cans of whole tomatoes)
- 10 cloves of garlic
- 1 small onion
- 4 T olive oil
- 1 shallot
- 1/2 cup fresh basil
- 2 T balsamic vinegar
- 1 T sugar
- garlic salt
- pepper
Directions
Heat oven to 400*. Do a 1″ rough chop on the tomatoes. Dice onion and shallot. Peal and rough chop garlic. Spread 2 T olive oil in the bottom of a 11″x17″ jelly roll pan. Spread tomatoes, onion, garlic, shallot and basil over. Drizzle with remaining olive oil and the balsamic. Sprinkle with sugar, garlic salt and pepper. Toss to coat.
Place on top shelf of oven and roast for 20 minutes. Stir, and roast for an additional 30 minutes until most juices are evaporated and carmelization has begun on the tomatoes. Volume should reduce by about 50%.
Taste and adjust salt and pepper to preference.
Serving Suggestion
Prepare bow tie pasta per package directions. Stir 2 T of the Roasted Garlic Tomato Pasta Sauce into the pasta to coat.
Plate, and cover pasta with additional sauce as desired.
Top with fresh mozzarella. Sprinkle pine nuts. Shave parmesan to taste. Garnish with fresh basil leaves.
Fresh pasta sauce + fresh green beans. It’s what’s for dinner.
Side Dish: Green Beans with Mushrooms and Onions
- 1 lb fresh green beans
- 1/2 medium onion
- 4 oz Cremini mushrooms
- 1 T olive oil
- 1 T butter
- 2 T balsamic vinegar
- 1/4 c water
- salt & pepper
Melt butter with olive oil in heavy skillet. Saute sliced mushrooms and onions until soft and edges start to carmelize. Add whole green beans with stems removed. Salt and pepper to taste. Stir to coat with olive oil and let saute for 4-5 minutes. Add balsamic, water, and cover for 10 minutes. Remove lid, stir, continue to heat until most of the liquid has evaporated. Taste for doneness, salt and pepper to taste. Green beans should be crisp and tender. If more tenderness is desired, add more water, cover and cook a few more minutes.
Salad: Strawberry Spinach Salad with Poppyseed Dressing
- 1 lb fresh baby spinach
- 1/4 red onion, thinly sliced
- 8-10 strawberries, quartered or sliced
- Slivered almonds
- Panera fat-free Poppyseed Dressing
Toss spinach and onions with 2-3 T of dressing to coat. Top with strawberries and almonds.
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