Carrots, apples and strawberries

It was suppose to be the day that I started cleaning out the fridge…..but why??  Daughter number 2 and kids are going to be staying here while I’m gone. I started finishing things up, but then created more leftovers.  Oh well.

CARROT/APPLE SALAD

3 large carrots, shredded….watch your fingers, knuckles and nails

1 medium tart apple, choppd

1/3 cup raisins

Dressing:    

    Whisk together in small bowl:

     1/2 cup mayonaisse

     2 tsp dijon mustard

      2 tsp lemon juice

      1 tsp lemon jest

     1/8 tsp ground black pepper

     1 tsp sugar

Combine carrots, apple and raisins in bowl then toss with dressing.  Add 1/3 cup grated cheddar cheese.  Refridgerate until serving.

That was a bit different than the carrot and raisin salad I had grown up on, but I liked it.  img_0895

 

STRAWBERRY CHIFFON PIE

Graham cracker crust…store bought or homemade

Crust:

     1/3 cup butter, melted

     1/4 cup sugar

     1 1/4 cup graham crackers

Combine and press into 9 inch pie pan.  Bake at 375 for 4 to 5 minutes.  Cool

Filling:

   Combine, mash together and set aside: 

     2 1/2 cups strawberries

     1/4 cup sugar

     1 tblsp lemon juice

Combine in small sauce pan and cook over low heat until disolved:

     1/4 cup sugar

     1 envelope unflavored gelatin

     2/3 cup water

Cool.  When gelatin mixture is cool combine with strawberries and chill until mixture is the consistency of egg whites or about an hour. 

Beat:

     2 egg whites until soft peaks form

     1/4 cup sugar

Fold into strawberry mixture.  Beat 1/2 cup whipping cream until forms soft peaks and fold into mixture.  Pile into cooled crust and chill for 8 hours.

Well, I followed the directions till the bitter end.  Chill for 8 hours…HA!   Truth be known……I didn’t read all the way to the end of the recipe, but not sure I would wait that long anyway.  And in the end…..it is sooooo yummy.

img_0893

    

 

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