Strawberry Desert
Ingredients:
- 1 yellow jiffy cake mix
- 1 Pkg instant vanilla pudding
- 1 8oz Pkg Cream Cheese
- 1 box Danish strawberry Pie glaze
- Enough Porter strawberries to cover on top of cake.
Directions:
Bake cake in 9X13 pan. Beat pudding with 1 &1/2 C. cold milk. Fold softened Cream cheese into the above pudding. Then spread on top of cake. Then make glaze and combine with sliced up strawberries and put on top of pudding mixture. Chill for a couple hours then its ready to serve.
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Freezer Jam
Ingredients:
- 2 cups crushed Fresh Porter 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-Pineapple Smoothie
Ingredients:
- 4 big scoops Vanilla Ice cream
- 1 C. Fresh or frozen sliced Porter’s strawberries
- 1 C. fresh Pineapple
- 2 C. Strawberry yogurt
Directions:
Put all ingredients in smoothie maker, If you do not have one a blender will do fine. Then blend together until smooth and creamy and chill for an hour and its ready to serve.
PICKLED ASPARAGUS
4# Porter’s Asparagus = 7 Pints
Brine:
3 1/2 Cups Water
1 1/4 Cups Sugar
1/4 Cup Canning Salt
3 1/2 Cups White Vinegar
Boil All Together
In Jar Of Asparagus Put:
1/2 TSP Pepper
2 Cloves Garlic or Garlic Powder
1 TSP Dill Seed
1 TSP Pickling Spice or Mustard Seed
Pour Brine Over Asparagus In Jar
Put Jars in Boiling Bath for 10 Minutes
