General tips

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.

Strawberry Patch Pie Recipe

	Category	Fruit Recipes
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Ingredients And Procedures

---------------------------MERINGUE CRACKER CRUST--------------------------- 3 x Egg Whites

1 c Sugar

1/8 t Mace

1 t Vanilla

12 x Soda crackers, crushed

1 t Baking Powder

3/4 c Chopped Walnuts

-----------------------------STRAWBERRY FILLING----------------------------- 1 1/2 c Fresh Strawberries, crushed

1/4 c Sugar

1 t Lemon peel

Envelope unflavored Gelatin 1/4 c Cold water

30 x Whole, fresh Strawberries

MERINGUE CRACKER CRUST: Beat egg whites until stiff. Combine sugar and mace; add 1 T at a time to egg whites, beating well after each addition. Add vanilla. Combine crushed crackers, baking powder and nuts. Fold into egg white mixture. Spoon into buttered 10" pie plate, pushing mixture to conform to shape of pie plate.. Bake at 350 deg F for 30 minutes. Cool. (This crust is excellent for chiffon or ice cream pie.) STRAWBERRY FILLING: Combine crushed strawberries, sugar and lemon peel. Soften gelatin in cold water in pan. Heat gently to melt the gelatin. Add to crushed berry mixture. Chill until mixture begins to thicken. Spread half the mixture over the bottom of cooled crust. Add enough whole berries, stem end down and close together, to fill pie. Carefully spoon remaining crushed berry mixture around whole berries. Chill until firm. Serve with whipped cream, if desired.

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<h1>Strawberry Patch Pie</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>---------------------------MERINGUE CRACKER CRUST--------------------------- 3 x Egg Whites <P>1 c Sugar <P>1/8 t Mace <P>1 t Vanilla <P>12 x Soda crackers, crushed <P>1 t Baking Powder <P>3/4 c Chopped Walnuts <P>-----------------------------STRAWBERRY FILLING----------------------------- 1 1/2 c Fresh Strawberries, crushed <P>1/4 c Sugar <P>1 t Lemon peel <P>Envelope unflavored Gelatin 1/4 c Cold water <P>30 x Whole, fresh Strawberries <P>MERINGUE CRACKER CRUST: Beat egg whites until stiff. Combine sugar and mace; add 1 T at a time to egg whites, beating well after each addition. Add vanilla. Combine crushed crackers, baking powder and nuts. Fold into egg white mixture. Spoon into buttered 10" pie plate, pushing mixture to conform to shape of pie plate.. Bake at 350 deg F for 30 minutes. Cool. (This crust is excellent for chiffon or ice cream pie.) STRAWBERRY FILLING: Combine crushed strawberries, sugar and lemon peel. Soften gelatin in cold water in pan. Heat gently to melt the gelatin. Add to crushed berry mixture. Chill until mixture begins to thicken. Spread half the mixture over the bottom of cooled crust. Add enough whole berries, stem end down and close together, to fill pie. Carefully spoon remaining crushed berry mixture around whole berries. Chill until firm. Serve with whipped cream, if desired. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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