Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------PICKING AND HANDLING-------------------------

It's that time of year. Knowing how to pick and handle strawberries
will help you get the berry best results.

1. Select plump strawberries with a bright deep red color. Avoid any
that look bruised, soft, underripe or that have too much white flesh
at the top.

2. Use strawberries as soon as possible after picking or buying them.
Wash just before using; do not let them soak, they will absorb water
and soften.

3. To hull, pinch the stems off with a gentle twist or use a
strawberry huller. Unless trimming is necessary, do not slice the
tops off, you will lose some of the fruit.

4. A pint basket of medium strawberries equals about 3-1/4 cups whole
berries, about 2-1/4 cups sliced, and about 1-2/3 cups pureed; it
weights 12 to 14 ounces.

Source: Dale Swanson, The Oregonian 1995 Typos By Dorothy Flatman
Submitted By DOROTHY FLATMAN On 06-14-95

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