Iron Chef: Strawberries a Success

Grandview 1st masters the STRAWBERRY.

Doreen found this great information about strawberries--Did you know?

Why are they called Strawberries? Well, berries + moisture = ROT !! In the damp climate of England, strawberry growers knew that if they wanted to prevent their berries from rotting, they had to keep them off the wet ground, so they placed straw around each plant. When the berries grew, they landed right on the straw, which prevented them from sucking up the ground moisture and rotting. These berries became known as "strawberries". Kind of a fun little history of this yummy berry.
There are few things in this life that I enjoy more than good company and wonderful food. When you combine the two for our first Iron Chef: Strawberry Night--it's serious magic. With nearly 30 sisters in attendance, we had an amazing group of chefs and a huge table full of marvelous morsels . I ate so much that I've stored up enough for the winter!

Also--for those you who weren't able to make it--we missed you. But never fear--our next Iron Chef night will be held at 6pm on July 17th at the Willowbrook Clubhouse and the secret ingredient is CHEESE. Stop everything & mark your calendars NOW. You won't want to miss it!

A big thank you to everyone who made the night such a success. A double dose of gratitude goes to our fearless group leader, Rachel!

I am attaching the recipes we have gathered thus far. There were a few that we weren't sure who "created" them. If you are the chef of one of the recipes with a ?--please let us know. We want to give credit where culinary credit is due. We will add more photos when they become available.

Strawberry Salsa by Rachel

1 16-oz tub Condie’s Fresh Mild Salsa
2 16-oz tubs fresh strawberries, hulled and chopped
1 15 ½-oz bag Tostito’s Scoops corn chips
Mix together salsa and strawberries. Refrigerate 30 minutes. Spoon into corn chips.

Strawberry Napoleons by Camille

16 oz. of strawberries
1 package won ton wrappers
enough vegetable oil to fill a shallow pan 1/4" high
1/2 cup sugar for sprinkling

1 pint heavy whipping cream
1/4 cup sugar
1 tsp. vanilla

Heat the oil on medium high heat until small bubbles form around the end of a wooden spoon when dipped in the oil. Fry won ton wrappers individually for 10 seconds on each side or until golden brown. Remove from oil and sprinkle with sugar immediately. Allow to cool on paper towels.

Beat cream, sugar and vanilla at high speed of an electric mixer until stiff peaks form.

Wash and slice the strawberries.

Assemble Napoleons in repeating layers: Won ton, cream, berries. Won ton, cream, berries. Won ton, cream, berries.Strawberry JELLO Cake by Mary Alice

1 Yellow cake mix
1-3 oz package strawberry JELLO
1 small tub Cool Whip
8-10 oz frozen strawberries

Bake cake as directed. Allow to cool. Poke with a fork all over. Make JELLO mix and pour over cake while JELLO is in liquid form. Mix cool whip and strawberries together. Spread over the top of cake. Cool/chill in refrigerator for at least 3 hours. Store leftovers in refrigerator.

Luscious Slush Punch by Kelly

2 ½ cups white sugar
6 cups water
2 (3-oz) pkgs strawberry flavored gelatin mix
1 (46 fluid oz) can pineapple juice
2/3 cup lemon juice
1 qt orange juice
2 (2-liter) bottles lemon-lime flavored carbonated beverage

In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half and freeze in 2 separate containers.

When ready to serve, place the frozen contents of one container in a punch bowl and stir in 1 bottle of lemon-lime soda until slushy.

Big Strawberry Cup Cake by Emily

Duncan Hines strawberry cake mix
Butter, cream cheese and powdered sugar frosting (pink food coloring)

Strawberry Cheesecake by ?

Crust:

1 ½ cup graham crackers crushed
¼ cup sugar
¼ cup butter, melted

Mix together, press into pan (big pie pan, cheesecake pan or 9x9). Bake at 325 degrees for 10 minutes. Cool completely.

Filling:

1 envelope unflavored gelatin
¼ cup cold water
1 pkg cream cheese
½ cup sugar
10 oz pkg frozen, sugared strawberries (thawed), sliced
8 oz Cool Whip
Milk

Mix water and gelatin, stir over low heat until dissolved. Set aside.

Mix cream cheese and sugar. Set aside.

Drain strawberries, saving liquid. Add milk to liquid to equal 1 cup.

Add gelatin mixture and strawberry liquid to cream cheese mixture and blend.

Chill mixture until slightly thickened, fold in Cool Whip and strawberries. Pour over crust, refrigerate.

Luscious Strawberry Dessert by Michelle

2 Betty Crocker sugar cookie mixes.

Mix together as directed. Press into the bottom of a large cookie sheet pan.

Bake for 18-20 minutes until golden brown. Let cool completely.

2- 8oz packages of cream cheese.
1 cup sugar
1- regular size Cool whip

Beat together until smooth. Spread over the top of cooled cookie sheet. Refrigerate until ready to serve.

Cut into bars and serve with strawberry glaze and fresh strawberries.

Double Berry Trifle by Tiffany

½ (10 oz) angel food cake
1 (3.4 oz) pkg vanilla instant pudding mix
1 cup milk
1 cup sour cream
1 cup sliced fresh strawberries
1 cup fresh raspberries
8 oz whipped topping

Cut cake into bite-size pieces.

Beat pudding mix with milk in medium bowl.

Fold sour cream into pudding mixture.

Combine berries in a separate bowl; toss lightly.

Reserve ½ cup mixed berries for topping.

Alternate layers of cake, pudding mixture, berries and whipped topping in a clear glass bowl (it’s all about presentation), ending with whipped topping.

Cover bowl loosely with plastic wrap.

Refrigerate until serving time. Top with reserved berries before serving.

Strawberry Onion Salad by Sandy

1 bunch of romaine lettuce washed and torn into pieces

1 pint of fresh strawberries, washed and sliced

1 small red onion thinly sliced

Toss romaine, strawberries, and onion in a salad bowl.

Dressing:

1 cup of salad dressing or mayonnaise

1/3 cup sugar

¼ cup milk

2 Tb cider vinegar

1 Tb poppy seeds

Mix dressing and pour over salad and toss lightly. Serve immediately. 6-8 servings.

Strawberry Swizzler by Janice

1 envelope Knox Unflavored Gelatin

¼ cup cold skim milk

¾ cup skim milk, heated to boiling

1 cup fresh or frozen strawberries

¼ cup sugar

1 tsp vanilla extract

1 ¼ cups ice cubes (about 8 to 10)

In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Add strawberries, sugar and vanilla and process at high speed until blended. While processing, through feed cap, add ice cubes, 1 at a time; process at high speed until ice is melted. Serve immediately.

Makes 3 servings.

Strawberry-Mango Mesclun Salad by Kathy

½ cup sugar
¾ cup canola oil
1 tsp salt
¼ cup balsamic vinegar
8 cups mixed salad greens
2 cups sweetened dried cranberries
½ pound fresh strawberries, quartered
1 mango – peeled, seeded and cubed
1 cup slivered almonds

Place sugar, oil, salt and vinegar in a jar with a lid. Seal jar, and shake vigorously to mix. In a large bowl, mix salad greens, sweetened dried cranberries, strawberries, and mango. To serve, toss with dressing and sprinkle with almonds. 12 servings.

Strawberry Angel Food Cake by Lisa

1 round Angel Food cake
1 lb strawberries
1 large container Cool Whip

Turn cake over, so rough side is down. Cut about 1 inch slice off the top of the cake (don’t throw away).

Cut a “tunnel” all the way around the inside of the cake, leaving about ½ inch of cake on each side and bottom. Scoop out extra cake and break up into little pieces.

Chop strawberries very fine, and mix with about 2 to 3 cups of the Cool Whip, and the broken pieces of cake.

Fill the “tunnel” with the mixture, all the way full, and replace the top slice.

Chill in fridge. When ready to serve, frost with remaining Cool Whip, slice and serve.

Strawberry-Banana Muffins by Sarah

½ cup (1 stick) unsalted butter, melted
¾ cup light brown sugar
2 large eggs, lightly beaten
1 tsp pure vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup fresh or frozen blueberries or strawberries (cut into pieces)
2 ¼ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
1 tsp ground cinnamon
½ tsp salt

Preheat over to 350 degrees F. Position rack in center of oven. Line the muffin pan with paper liners or grease with butter or a vegetable spray. Set aside.

In a small saucepan melt the butter. Set aside.

In a medium sized bowl whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.

In another large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Do not overmix or the blueberries will end up coloring the batter blue. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.

Fill each muffin cup about two-thirds full of batter, using two spoons or an ice cream scoop. Fill any unused muffin cups halfway with water to prevent warping of the pan and/or over browning of the muffins. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.

Makes 12 regular sized muffins.

Elegant Strawberry Chicken (from cooks.com) by Jill

2 tbsp. butter
2 lg. whole chicken breasts, cooked**, deboned, skinned, and cleaned
1/2 c. frozen strawberries, defrosted

*****I used fresh strawberries & fresh pears*****
4 pear halves
1 c. heated chicken stock
1 tbsp. cornstarch
2 tbsp. cold water
Salt and pepper
Few drops of lime juice

Heat butter in saute pan. When hot, add chicken** (my mom advised me to NOT pre-cook the chicken but put it in raw so that it'd soak up the flavors) and sprinkle with lime juice. Cover and cook 4 minutes over medium low heat.

Season chicken and turn over; continue cooking, covered, 4 minutes. Turn again; cover and cook 8 minutes over medium low heat. Add strawberries and pears to pan; continue to cook 3 to 4 minutes. Remove chicken and fruit from pan; set aside.

Add chicken stock to liquid remaining in pan; bring to boil. Cook sauce 2 to 3 minutes over medium heat. Mix cornstarch with water; stir into sauce. Simmer 2 minutes over medium low heat. Correct seasoning and pour sauce over chicken and fruit.

Strawberry Muffins by Caroline

2 1/2 cups all purpose flour (I used fresh ground wheat flour)
2/3 cup sugar
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cup sliced fresh strawberries
1 cup lowfat buttermilk (I used one cup plain yogurt)
1/3 cup margarine, melted
1 1/4 teaspoon vanilla extract
1 egg, lightly beaten
2 egg whites, lightly beaten
cooking spray
1 1/2 tablespoons sugar

Combine flour, sugar, baking soda, cinnamon and salt in a large bowl and stir well. Add fresh sliced strawberries, stir well, and make a well in the center of the mixture.

Combine buttermilk, melted margarine, vanilla extract, egg and egg whites. Add to dry mixture stirring until just moistened.

Divide batter evenly among about 18 muffin cups sprayed oiled with cooking spray. Sprinkle 1 1/2 TBS sugar evenly over muffins.

Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; let cool on wire rack.

Strawberries and Cream Mousse by Doreen

Serves: 12

4 cups strawberries        

1/2 cup sugar                                               

1 cup whipped cream                                            

1 cup sour cream                                                

1/2 cup water                                                   

2 3-ounce packages strawberry jello                             

1 teaspoon vanilla extract                                      

1 teaspoon liquid strawberry flavor (optional)                  

Whipped cream Additional whipped cream, whipped                 

Reserve a few strawberries for garnish. Halve remaining berries and place in a large bowl. Stir in sugar; set aside. In a small mixer bowl at medium speed, beat 1 cup whipping cream until stiff peaks form. Fold in sour cream until blended; set aside.

In a small saucepan, pour water over gelatin. Stir over medium heat until gelatin is dissolved. Place in a blender container. Add strawberry mixture. Cover and blend at low speed 10 seconds or until smooth. Add vanilla and strawberry flavor. Cover and blend. 

Return mixture to large bowl. Whisk in whipped cream mixture until no white streaks remain. Spoon into a 2 1/2 -quart serving bowl. Chill at least 3 hours or until set.

Just before serving, garnish with whipped cream and reserved strawberries.