Five Cup Salad

This was always my favorite salad! I liked it so much that it was served at my wedding reception.

It gets its name because it uses a cup of five things:

1 c dairy sour cream
1 c long-shredded coconut
1 can drained mandarin oranges
1 c drained pineapple chunks
1 c miniature marshmallows

Mix ingredients together.
This should set overnight for several hours so the flavors blend.

Fresh Strawberry Cookies

Ingredients
2 cups finely chopped fresh strawberries, 1/4 cup white sugar, 1 1/2 cups purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 cup regular rolled oats, 1/2 cup butter, softened, 3/4 cup packed brown sugar, 1/4 cup white sugar, 1 egg, 1/4 cup milk, 1 teaspoon vanilla extract

Directions
Preheat oven to 375 degrees F
Combine the strawberries with 1/4 cup sugar in a medium bowl. Toss gently to blend, and set aside.
Combine the flour, baking soda, and cinnamon in a large bowl. Stir in the rolled oats and blend evenly; set aside.
Beat the butter, brown sugar, and white sugar in the large mixing bowl of an electric mixer at medium speed until fluffy. Add the egg, milk, and vanilla, and continue beating until smooth. Stir in the flour mixture, and mix well to blend. Combine the strawberries with the flour mixture, and stir to blend. Drop by teaspoonfuls onto ungreased baking sheets.

Bake in preheated oven until slightly brown, about 8 minutes. Cool on baking sheets. Store in an airtight container.

Strawberry Oatmeal Bars

Ingredients
1 1/4 cups all-purpose flour
1 1/4 cups quick cooking oats
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter or margarine, melted
2 teaspoons vanilla extract
1 cup strawberry preserves
1/2 cup flaked coconut

Directions
In a bowl, combine dry ingredients. Add butter and vanilla; stir until crumbly. Set aside 1 cup. Press remaining crumb mixture evenly into an ungreased 9x13 baking pan. Spread preserves over crust. Combine coconut and reserved crumb mixture; sprinkle over preserves. Bake at 350 degrees F for 25-30 minutes or until coconut is lightly browned. Cool.

Strawberry Freezer Jam

Kirt has a hard time passing up the strawberry stands and I never know when he willl bring home a flat of strawberries!

Ingredients
2 cups crushed fresh strawberries
4 cups sugar
1 (1.75 ounce)package dry pectin
3/4 cup water

Directions
Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

Strawberry Shortcake

I have been reading the book "Strawberry Girl" (children's literature)and since strawberries are in season...here is a recipe.

Ingredients
3 pints fresh strawberries 1/2 cup white sugar 2 1/4 cups all-purpose flour 4 teaspoons baking powder 2 tablespoons white sugar 1/4 teaspoon salt 1/3 cup shortening 1 egg 2/3 cup milk 2 cups whipped heavy cream

Directions
Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
Preheat oven to 425 degrees F. Grease and flour one 8 inch round cake pan.
In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.

Spread the batter into the prepared pan. Bake at 425 degrees F for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.